How to Make Caesar Salad From SCRATCH | Chef Jean-Pierre
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- Опубликовано: 5 фев 2025
- Hello There Friends, Today I'm going to show you friends how to make a Caesar Salad from Scratch! Everything From the Dressing to the Croutons. You can make it all easily at home and make on the most famous salads on the planet! Let me know what you think in the comments below!
RECIPE LINK:
chefjeanpierre...
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PRODUCTS USED BY CHEF:
❤️ Eureka Lemon Olive Oil: chefjp-com.3dc...
❤️ White Balsamic Vinegar: chefjp-com.3dc...
❤️ Garlic Olive Oil: chefjp-com.3dc...
❤️ Off Set Deli Knife: chefjp-com.3dc...
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
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This is why you are a wonderful teacher: you don't just explain what to do, you explain why it's done. Knowing the why helps the student remember the what. You're the Yoda of cooking.
A great teacher he is!
@@ForbiddenChocolate mmmmm
Totally agreed. Chef demonstrates his experience with touches like explaining how to stage the incorporation of dressing, Parmigiano Reggiano, and croutons, rather than tossing everything together arbitrarily. This kind of methodology demonstrates his culinary skills honed over decades in contrast to most others who offer cooking instruction.
cool comment but, chef is literally explaining what to do and why in a 20 minute video. Don't sell him short he is the single greatest food teacher on RUclips.
@@SharAkaKijknaastje No one is selling Chef JP short. Are you sure you're replying to the correct comment?
My husband was a waiter in a high end restaurant when we first got married and he made this dressing at the table. That was 57 years ago. Thanks for bringing back the memory. I am for sure going to make this on new years day in memory of him. May he RIP love you
If your producer/editor doesn't already know let this comment be what it needs to be. If it took you an hour to show us something we'd gladly watch it and if we new parts already we can skip around as needed. Don't let the time be a constraint. You are teaching us skills and we'd rather know the details than you rush through it and us ask where step 3 went. Overall happy to see this channel growing it deserves it.
Agreed
I also agree, we learn from everything you say and do. But I will give kudos to producers/ editors or whoever comes up with and inserts the clever little thoughts/phrases that appear on the screen; they are hilarious and perfectly timed! The music montages are also wonderful! It is clear that everyone working on this channel is giving their all and wants it to be the success that it is!! Continue the great work!!!!
EXACTLY 💯 🤩
I agree
100% agree. This man is a fantastic teacher, don't rush him please ♥
I have become addicted to this channel. stopped watching tv. i am not a good cook, but looking at Chef JP working his magic makes me want to cook. God Bless
Great comment - because I fully relate to your point. I can almost enjoy his food just watching him prepare it.
What's brilliant about this channel is that it actually shows him cooking the food, and not just short cinematographic takes.I hope he never loses this essence.
Thank you 🙏
Yes indeed, not a game show but real instructional cooking. He’s great!
😂
“Sometimes ya gotta call the enemy!”
Chef Jean Pierre never fails to make me laugh out loud while learning how to cook like a real chef at home! God bless you, Chef!
🙏🙏🙏
And hey, don't put the parm in the dressing. VG advice. The cheese needs to make friends with the leaves. Okay!
Your not kidding. I laughed for the same reason
Me too my friend.He the best chef I never see
I do that also to put something when other kitchen staff are not looking😂 but my boss see me on the cctv😅
For those of us who worked in the restaurant industry in the 70's, we remember table side preparation of Caesar salad as well as Steak Diane. Thank you so much for your beautiful recipes!
Thank you...That was my first thought! The presentation made the food taste even better ( and even justified the price )!!
You must have worked at a Country Club.
I still remember the good old days at the Trenton Country Club.
@@eddie577 I worked at a very nice restaurant in Wisconsin. The owner always wore Hart Shaffner and Marx suits and went around making sure that all of the guests were happy. He also did the table side preparations.
I love when he says "17 years" or "a child could do this" or "I'm tellin' you" or "I promise you" . The quips are gold.
Hats off to the production team with the edits and music and duck quacks. Love this team.
"Your burying the cheese in the dressing" they way you delivered that line was perfect.
25, 30, 1 hour... The more the merrier. I value and appreciate every minute you share with us.
not only super detailed cesar salad dressing and prep which teaches you how to make them but also the order... I absolutely loved it. best teacher ever! and on top of that is a delight to hear you and super funny too! i cant stop laughing! thanks for EVERYTHING you do!
I had watched this two years ago. Today I decided I wanted to Caesar salad so I was watching it as I made the dressing. And I thought oh this looks a little thick and I was wondering what to do. Luckily the chef had the same problem! I love that he goes into detail. I couldn’t make a better Cesar in the world! It was perfect! Thank you so much Chef Jean Pierre!
Chef, thank you for blessing us with SO MANY videos lately! You seem to be working nonstop. We appreciate you!!! 🙌
Ho Di
i'd like to see Chef make the original recipe with no anchovies or dijon, and lime juice.
Chef, never worry about the length of your videos, I enjoy every minute of them and learn a lot more than I do from any other chef. You don't just tell us what to do, you explain why it is done that particular way, which helps us to remember it in the future.
If somebody says "Too much butter" don't invite them
.
If someone says "Too long video" don't listen to them
I'd suggest you make a series of 45 min episodes, with all the twists, humor, suspense and definitely the pain of tasting real hot food 🤗
Love you Chef!
To long
Please show me cheese soufflé
I have been making scratch Caesar for years and getting good reviews and lots of requests, BUT I learned a thing or two WATCHING Chef Jean-Pierre do his Caesar. The sequence of the ingredients, the look of the emulsion, fixing mistakes and relative amounts were different than I have been used to using. The end result was more complexity and depth in the dressing. Also it seemed to be less fragile or prone to break down, which is a nice benefit. I went into the kitchen and made it step for step his way. My judges (family all of whom love Caesar) rated better for the changes so I am pleased that Chef shared his expertise.
Thank you Scott! 😊
It is so gratifying when you have someone put down their fork and ask how your sauce or dressing was made. The Caesar Salad was a complete hit and the dressing and croutons were the star of the show. Thank you so much Chef for making cooking so much fun and exciting again.
Please don’t worry about long videos! They’re informative, interesting, and entertaining. I could watch this channel for hours. Happy holidays!
I recently discovered him and just enjoy watching it his energy is lovely and I learned a lot even at 71 years old
Me too
I agree.
Anyone doesn't enjoy cooking shouldn't be watching this man cook or any other professional.
They should just go to buzz/californian 2 minute garbage no quality food uploads.
🎉🎉🎉😂😂😂😂😂😂😂
I agree! I am almost sad when they are over!
Pierre is my favorite teacher and Chef. I never mind when your shows are longer, I need the extra special teaching lessons. Thank you Chef Pierre for being a thorough professional chef teacher. God bless America!
🙏🙏🙏😊
@@ChefJeanPierre 💃👑
Please do not worry about the length of the video. Joe Rogan speaks with guests typically for more than 3 hours and has 25 million subscribers. We are here to learn. Excellent job!
Ten thumbs up!
Joe....really...you had to go there?
yes we are definately learning how to take shortcuts and leave stuff out......where's the baccon?
Joe is the funniest smartest out door person i dont know
Lol true!
My favorite chef- I’ve learned more from this chef than any culinary class. My clients all benefit too! Thank you for great content and exceptional teaching!
this is the BEST dressing ever. i didnt use vinegar, just lemon juice... for those who say you have to use two oils, no way. olive oil was fine. i did it all in a blender. thank you Chef!
If you make a 24h video, I will watch every second of it. Thank for teaching me to cook! You are a wonderful teacher.
Once again, I cannot state how much I love and appreciate Chef J.P. I have benefited greatly. My skills have risen to another level. I'm feeling less intimidated in the kitchen. Thanks so much Chef!
The best part of life is when you can finally enjoy the fruits of what you did for a living yourself with friends and family.
I make croutons all the time in my restaurant, and I will say that yes the most important thing about making croutons is not forgetting them in the oven. :)
I'm pretty sure your culinary school is the happiest place to learn about cooking.. thanks for bringing such joyful atmosphere in the kitchen chef!
As infectiously entertaining as always and just as delicious as ever....thank you chef 👌
I knew from the beginning he could not resist to try a crouton! I love that. I couldn't either. Best part of the whole channel is, that his videos get so long so he explains all the important parts. Thank you for that.
Hahaha the enemy is water. Cue dramatic music. Love it.
You are so much fun to watch. I typically serve Caesar at home, table side, so I make it when ready to serve right in the salad bowl. I was asked to bring a Caesar Salad to a pizza oven party, serving 13. It's a side, no chicken or shrimp needed. Knowing it won't be served for a while after I arrive, I need to make the dressing in advance and assemble salad at the hosts home when she is ready to serve. Hence, I checked in with you and sure enough - problem solved. I have the recipe and plan to make it happen! Merci. UPDATE ONE YEAR LATER: I DID MAKE IT FOR THE PARTY, it was a huge hit. I have since made it several times. It is wonderful. When I only make Caesar for two, I will use my own recipe for table side. When I am having a dinner party, this is my "go-to" because it can be made in advance. Always learn something from you Chef, I so appreciate you!!!!! You NEVER post a recipe and video that fails. XOXO
My favorite part is the fact that Chef Jean-Pierre actually asks the croutons “How ya doin’?” in the oven. 🤣
I L.O.V.E. his sense of humor :-)
*Crutongue
an absolute mad lad!
That was hilarious , like joey from friends 😂
A pöpcørn-Moment...
ruclips.net/video/B7UmUX68KtE/видео.html
Please tell your producers that we don't care how long you talk for. We love listening to you, and all your important little tidbits that you want to throw in. You go right ahead... we're all here for you. We love watching all your videos. You are hilarious, and that's what you need to tell them I said! You keep doing you Chef Jean-Pierre. ❤️🍷😉❤️
Today's show was fantastic. I love the parts where the Cheff mutters phrases or changes the accent, it's very funny ... Today's recipe, technical explanation, just great. Again a very educational and delicious chapter! Thank you Cheff Jean-Pierre.
We love your chatty videos, and they normally aren’t complete unless you burn your mouth tasting things. Your forgetfulness all that stuff is the charm of your videos. We love you for showing and sharing with us chef.
Dear Chef Jean-Pierre, Where do I start to tell you that you make our days, weeks, months & years so very special. God Bless you always!!!!!!! You teach us so much!!! Your channel is amazing. Thank you for educating us, and just being you!!!! It’s refreshing and beautiful. You make me laugh & yet I am learning so much from your techniques. Much love
Chef Jean-Pierre is hilariously funny. His videos are more than cooking recipes, it’s like you’re watching your funny uncle cooking! The videos could be longer and I would still watch them! Keep them coming! #ILoveButter!
DITTO
Man... I love all of these videos so much. 24 mins, 54 mins... Doesn't matter to me. I really can't express how grateful I am each week to be watching these. I wish he sold his vinegars and olive oils in Europe though!
I love Chef Jean-Pierre. His sense of humor is wonderful! I also have to commend the editor. They really add another level of wit to these videos!
Store bought Caesar salad is incomparable to salad you make on your own. Many thanks to Chef for bringing the culinary arts to the masses!
I wish I had known this recipe 40 yrs ago, I missed all those yrs of the PERFECT CAESAR SALAD. You recipe is the BEST I have ever seen. And I cooked in a restaurant for 15 yrs. You are the best cook and teacher i have ever seen. If people complain the video is to long, tell them not to watch. You keep doing what you do BEST!
You are such a treat to watch and blessing those of us ordinary folks with your expertise. The LORD God bless you dear Chef Jean-Pierre ❤ and RUclips 😊
Best caesar salad recipe ever, from the best cooking channel on RUclips. Love these longer videos, where we can cook together. Merci Chef JP!
Honestly I hate when people dont explain anything in video, if I know how to wouldn't search how to make it on youtube. So your longer videos with detailed explanations are very much appreciated. I'm here to learn not watch a sped up version of someone putting ingredients in a bowl or sumn
Funniest chef ever! 😂
I’m so lucky to have found him now. Lots of content!
We love you too! What a blessing you are to share your knowledge and splendid talents with us!
You are so welcome 🙏😊
Chef Jean Pierre is literally the only person who was able to convince me to be brave enough to try to learn how to cook and I am forever thankful for it. I am now cooking technical dishes that rival even some of my friends that work in the culinary world.
The guy literally explains everything behind what he is doing instead of just going through each step of the recipe and process like a robot.
Thank you agan Chef for all your work!
Caesar Salad is an art form…. And you Chef JP, are a Renaissance Master!
Wonderfully put Randall.
what a super chef. he is passing along extremely valuable tips to make our cooking and lives much better. God bless Jean Pierre !!!
I thought I was the only one talking to the ingredients when cooking, and it makes me happy to see I'm not the only one being crazy enough to do that. :D
It’s when the food starts to talk back, that you need to worry!
You're NOT crazy. People who never eat such wonderfully, naturally prepared food like Jean-Pierre's are the crazy ones. Because look at what they're missing.
Made a ton of Caeser dressings off different RUclips videos. This was by far the best. Thanks so much and keep it up!
Where has this channel been for the last few years of my cooking journey??? I am in full binge mode....
I love how you tell the truth about butter being good for you just like pork lard and beef talow.
McDonald's french fries used to use beef talow and that's why they were so good
I will generally avoid long videos, but not this guy. Entertaining, knowledgeable, and funny from start to finish.
Thanks, sent links to some in my family so they can enjoy it too.
what's the point of watching a short food video if you don't learn anything.
@@mattmarkus4868 Agreed, but these videos are 20-30 minutes long - there's so many videos under 10 minutes where you learn even more. Don't get me wrong, I like Chef Jean-Pierre...but the extra length is not because of extra info, it's from all his entertaining antics, chatting, and minutes-long shots of him continually doing something you already understand (i.e. whisking). I've even seen 3 minute videos that teach me just as much info (in terms of the recipe) as a 30-minute JP video. The value in the length of his videos doesn't come from learning more, but from the entertainment.
Chef Jean Pierre, please never change! Your teachings are amazing! You’re funny and crazy 😝 I love this channel 😍 we’re very lucky to have you in our homes 👍
I have snuck anchovies on people many times. Then prayed
They did not ask for the recipe...
Because I would not lie. 85 % of my guests hated to cook , but loved to eat. Perfect friends ❤
I love you talking to the food. I do it as well. Love is always the secret Ingredient and passion.
Chef I like you were classically trained in Paris, then back to the US. 30 plus years and finally retired. 2 things I was taught to do different . 1) croutons around the outside of the plate and 2) a fresh grind of pepper on top when serving. And for anyone that does not like the dressing they way you and I learned to make it ....well.....they have miss out all their lives. Thank you and Bon Appetit
Thanks again chef, you have turned me into a very good chef as well. Your presentation and wit makes a half hour feel like only ten minutes so don't worry about the length of certain videos. Just keep explaining everything the way you do.
I just throw all the sauce ingredients in a blender , blend for 3 seconds, sauce is perfect every time. I find it easier to use Limes over Lemon, seems easier to get consistent results. I prefer a little Tabasco, just to give the Salad a little zing.
Love watching your videos, one of the best on RUclips
Chef, I cannot tell you how much I enjoy watching you cook. You tell us things that other you tube Chefs/Cooks ASUME that we all know. Thank God for you chef Jean-Pierre. (P.S. I watch your "shows" over and over).
Of all the chefs on youtube (and I subscribe to a lot of channels) Chef Jean-Pierre is the best for his abilities to show, demonstrate, explain and teach. You can tell, just by watching him at work, how great a chef he is. But it's his gift for explaining the what, why, how, where and when that marks him out as really special. Thank you chef. I'm learning so much from watching your channel.
Thank you! 😊
Yummy
Dear Chef Jean-Pierre,
I don't know if the team or our hilarious chef or both read these, but we certainly don't mind longer videos.
In fact, the more the merrier. Those extra 15s of eating were far too less.
The fact that you are happy makes us happy. I don't know what I said but this is truly wholesome!
God bless us all...
Another great recipe chef! Don't listen to those people complaining your videos are too long, the explanations you give are priceless. I personally prefer to spend a bit more time once and understand it for lifetime, rather than never know it and do it the wrong way! Also nothing wrong with repetition, sometimes things are being forgotten so it is nice to be reminded. I also love when you show the temperature in metrics as well for people like me located in Europe, this facilitate things :)
P.S. Sometimes when I have an extra 15-20 minutes to spend I watch your videos again and again because they are so funny, it is like watching Friends tv show over and over again it's never getting boring :)
I've been making this exact recipe for over 25 years a la Left Bank. Whenever anyone comes to my home for dinner, they always ask if I'm making Caesar Salad. The only insignificant things I do differently are: I make the croutons in a frying pan with butter, I use anchovy paste instead of fillets, because I'm lazy and red wine vinegar (just a touch) instead of the balsamic (I may try that) and I may even use a touch more garlic (love the garlic). As you say, the assembly procedure is very important. I've never had a problem making it. It's easy if you just follow the rules. Anybody making this will not be disappointed and your guests will love it!.🧄🧀 😋
Me too, red wine vinegar, no added salt but add cracked black pepper
@@cyncty666 you don't put any salt? just get it from the anchovy paste?
@@mattmarkus4868 oh no, no added salt. The anchovies and cheese are plenty salty already!
I’m glad I ran across your channel. You make the impossible, possible for us watching you. It doesn’t matter how long your videos are they are all great fun to watch you do what you love to do.
Chef Jean Pierre you are the best! The only thing on the web that makes me happy lately. If you don’t like to cook just watch this one for therapy 😊
He will cheer you up with his love, passion and energy.
That’s the best looking Caesar salad
I’ve seen , I really the way you explained
This recipe ,
Thank you for sharing
“Do whatever makes you happy.” ~ I love this man.
👍👍👍😊
Do whatever makes you happy! Italian mother's suggestion, I promise you! Ahahahah
Chef, you're a wonderful guy and so entertaining to watch! Thank you for giving all homecooks out there easy access to all sorts of dishes.
There is a french restaurant in Myrtle Beach that makes Cesar salads table-side just like this. Best CS I've ever had. NOW..I can make it at home. Thanks Chef JP!
Thank you, Chef. I appreciate the details you give to help us be a better home cook. I used to put everything into a salad bowl followed by the dressing. Now, I know better. Love your channel.
Chef you are the only guy I know on RUclips teaching proper traditional techniques and educating people about how they work. Kudos to you.
After watching Jean-Pierre I realized that I had the ingredients and made this incredible Keto Ceasar dressing. Following Jean Pierre's steps the dressing was perfection, bringing back so many memories of table-side prepared Caesars.
WOW! Thanks for showing how to put the salad together. Awesome tip!! The Shrimp looked AMAZING! 😋 YUM!
I once had a Ceasar salad made from scratch, tableside, in a wonderful restaurant by the harbor in Sausalito, CA. The chef that made it reminds me quite a bit of you, chef J-P!. He was overjoyed to be making it. Seemed no-one had ordered it in a long time. It was an experience I'll remember forever (and the salad was excellent!). Sadly, it seems the place has since shut down.
It came out great! Brought back so many memories. I used to work at the only 4 star in the state Wyoming, in Jackson Hole. I'd take my employee discount and all wanted from the fancy restaurant was table side Caesar salad. (although I did learn to cook from watching them, and how to make stock and demi glaze, you know back in the 1990's, before RUclips. Even watching prep cooks taught so much, or watching crazy pastrie chefs. Also seeing all the food orders and costs...to understand the whole picture)
Jean-Pierre - I love this vid. I laughed, I cried, I shat my boots (WATER?!!). It has it all.
Take it from a NYer, your 'fuggedabo'it', and that good old chestnut, 'Ey, owe-yadoon?', are both spot on. If that's all I'd've ever heard you say, I'd think you were a legit NYer. Well done.
Also, your recipes for croutons, as well as Caesar salad were spot on. I used to work at a restaurant for a few years, as a 'prep-cook', and making the Croutons was part of my job 5 to 10 gallons worth a week. We (I), did it pretty much exactly like you do, only with 'dry' herbs and such. At home, I make from fresh, but at work, I'm not in charge.
Actually, even at home (if you knew my wife), I am still not in charge, but I can dream (can't I?), and she does occasionally look the other way (to loosen the chains), as I sometimes have my way, but mostly just about food, or other standard 'man stuff', like, 'The car won't start', or whatever 'engine de jeour', that personally betrayed her, of the moment, to describe at least a bit of her 'need' for me, as I've often wondered why, by which I am called to duty.
When I applied for a job as a 'prep cook', at a pretty cool, casual dining Sports bar/Family restaurant, the Chef asked me, 'Can you make soup?', to which I replied, 'Assuming you mean 'not from a can, but from scratch', well, I don't know what soup you are referring to, but I do know how not to 'mess up' a soup (polite language), at least to my take of things, and when I sense a problem, I know how to address the chef, or whoever designed this soup, as to my trepidation.
The Chef said, 'Trepidation?'. Aye, I nodded. Apparently, based on that word alone, as Chef had never heard the word 'trepidation' used in a job interview before, he said; OK, you are hired, as a Dishwasher/Janitor, for one week, as a 'Try out'. And I as well to you (I said), to see if this works out, I replied.
By Monday morning, I was hired as a prep cook (as being all I wanted to be), and worked there for years, happily ever after.
What a clever way to put together a Caesar salad. I can only imagine how great it tastes. I will be trying my hand at putting one together, just the way you did. I especially love the way you make the emulsified dressing. It looks like a good workout, too. Thanks for sharing all your expertise and good humour with us!
I think this may be your most entertaining video yet. Loved all of it and particularly how you were able to provide complete instruction, as well as stretching the entertainment for about 25 minutes, for a recipe I know you could make in a few minutes, as you did it tableside in past. I remember several restaurants that did make it tableside many years ago. I giggled hard with your use of the music "The Entertainer" by Scott Joplin and written in 1902. I will admit that out of all of the great ragtime music written, this song became my least favorite. That was due to the fact that when it became popular in the movie "The Sting" I was teaching piano and drum lessons privately. I had about 25 piano students each week and ALL of them want to learn to play "The Entertainer" and there were several versions with varying degrees of difficulty. As you know, and also excel at, as a teacher you must be excited about the material you are teaching. Teaching "The Entertainer" 25 times a week made that difficult. Haha. I have always loved making and eating Caesar Salad and may do it this evening. I look forward to all of your videos. Thank you so much for all your hard work, great recipes and entertainment!!
i like eh-MUL-shun
never stop making cooking videos Chef. you're great, and we love your long video style. we like to see you prepare the food.
I follow a lot of cooking channels and yours is the best if you really watch recipes to learn how to cook and not just for entertainment. It's honestly not even close. I made cesar salad by another channel and it was a soggy, overly salty mess. This came out delicious. But delicious has become the expected standard from you by now, I've done almost every (>95% of them) recipe you have posted so far. I'm very happy you decided to embrace the "onyo" debacle from a decade ago and come back, this channel is an incredibly valuable resource of quality information. Thank you for everything once again, it is very appreciated!
🙏🙏🙏
I've been laid up from some health challenges over the past few months so I've had the luxury of watching hours of Chef JP's videos. And I love all the recipes and the ability to make all these delicious dishes, but I'm here just as much for the personality and the entertainment factor. That's an added bonus I wouldn't know where to begin looking for other than this channel. I'm also just as amused at Jack's interjections. It's all good therapy. So keep cooking for us, teaching us and making us laugh.
Thank you, Chef Jean-Pierre, you have once again made my day sweeter with this recipe!
I've wanted to make a Cesars salad for a long time, but kept getting over it. But now is finally the time for it. Thank you for reminding me of a delicacy!
Always amazing and looks delicious, I cannot wait to do this Cesar salad with shrimp and chicken tenders Yum Yum. You are the best chef teacher on RUclips bravo bravo bravo👏👌💋
Bless this man and his positive energy. Cheers me right up after a rough week.
My wife and I made the Caesar Salad this evening and it was fantastic! Made with chicken breast. Trying to decide on next week's recipe from your videos. Love your videos!
And we ALL LOVE you, Chef Jean-Pierre. Thank you for being amazing AGAIN! Can't wait to make this salad.
Beautiful presentation Chef! I look forward to trying the dressing for my Caesar Salad. Thank you!
This one is by far the best Caesar salad making I've ever learned! Thank you Chef!
OMG I’m making this for dinner tonight, I haven’t made it in ages and it’s my favorite salad in the world! Thanks for sharing your recipe with us! 🌿
I went from an Alan Watts video to this one and realized how much a philosopher our chef is. "Don't listen to people tell you don't do this or don't do that, just do whatever makes you happy." In the Alan Watts video he was saying things like "be engaged with what you're doing, realize its play, not work, and find happiness in purposelessness." Two incredible minds, but I don't think Mr. Watts could handle himself in a kitchen like Jean-Pierre! You're the sage of our time, Chef. The shaman come with the healing potions. Thanks!
I ❤❤❤❤ you and your generous spirit -Your personality speaks to me! I am now listening to you every day 🙏 Thank you!
Thank you so much! 😊
15 seconds or 15 minutes longer . . . that's cool with me . . . When you are learning from a master, time is surely important . . . more is better . . . like butter, there can't be too much butter . . . To me, there can't be too much video with Chef Jean-Pierre . . . Thanks for the extra time . . .
FoodTV is just gameshows now, this is the real stuff. Entertaining and instructional at the same time. Love it.
I've learned so much from chef. I must contribute to keeping the channel going. Joining up tonight. The enthusiasm is contagious, show these with my wife. Good real food = good life.
I love this guy! He never fails to make me smile.
I know I should say something sophisticated or elegant, but all I can say, after all these years, is I simply adore Chef! He is so generous, funny and endearing. And such a magnificent chef, and to think he shares all of his experience and knowledge with us! We are indeed privileged. Thank you for the pleasure you bring to this elderly lady’s life! 🙏🏻🌷🇿🇦
He's really the best chef there is on RUclips for cooking instructions. He's extremely passionate about cooking and shares that with you better then any chef I have watched.
I have used several of his recipes and they have been great and I will use more of his going forward.
🙏🙏🙏
You're a very special teacher Chef JP, I can't thank you enough for that exceptional Emulsion I' ve learnt for my Salad. Great!!!!!
Another awesome video, Chef. Love to start my day with you. Never too long!
🎉🎊Happy New Year! By golly! This is the ultimate Caesar Salad dressing recipe - ever; a little worried using anchovy paste instead of fillets but it was totally fine; the emulsion was perfection as it never separated drizzling in the lemon olive oil slowly; and with the final lemon squeeze, it was a great success, without having to add more water; the dressing nicely coated every romaine leaf and the generous grating of parmesan cheese stuck to the leaves like a blanket of snow; this recipe is a keeper and saved to my recipe repertoire; merci beaucoup Chef Jean-Pierre!
You take all the time you need Chef- WE are the students. We appreciate your well experienced lessons. ❤❤❤
Chef Jean that salad is simple ingredients and execution but incredible. Take all the time you wish for your videos. Everything you say and do is important to me and others
My VERY FAVORITE salad, EVER! You made it look sooooooo easy! I’m a hugh anchovy fan, love to eat them out of the can!! So thanks to you, I now know the exact steps to a perfect Caesar salad and can’t wait to make it to impress my friends. You’ve given me all the confidence I need to succeed. Thank you!