Greetings: alleluia amen 🙏: ( btw) Mr. Fabulous ( chef 👩🍳) Jean-Pierre , thank you: again, Mr. Fabulous ( chef 👩🍳) Jean-Pierre, thank you: Greetings from southcentral Texas USA 🇺🇸, North America
Greetings: alleluia amen 🙏: Enormous Hug 🤗, Love ❤️, wishing you a blessed afternoon and a fabulous evening ahead, and, in thanksgiving, it will be incredible to try this amazing 😉 recipe out very soon !
Greetings: alleluia amen 🙏: ( fwiw) the potatoes 🥔 have a stunning shape and it is my guess that they taste beautiful! I will be sure to try this out ( with great enthusiasm) in the Very, Very, Viery Near Future! Amen 🙏
Imagine experiencing 70 years of everything life throws at you, and it's a lot, but still make videos to help others with a smile on your face. These videos brighten my days. Thank you Chef!
The only man who refers to his audience as Friends is a refreshing change compared to the 99.9% of all other channels. Makes me feel extra welcomed in his kitchen. Love this!!
Strangely i have found myself turning to Jean Pierre whilst having a few glasses of happy juice on a Friday or saturday evening ... Far more entertaining the bay watch or x factor .. WE WANT JEAN PIERRE ON TV 5 NIGHTS A WEEK !
@@NYNC88 Jesus, Mary, and a hand basket!! He said right here in the video to bake them for 45 minutes, stuff them with cheese, then cook them again ‘until the cheese is browned’. He also explained that the second cook time varies depending on if they were made a ahead of time and refrigerated or not. Perhaps your attention span is too short.
@@edzmuda6870 If you're planning a meal and want everything to be ready, and hot, at the same time, it's essential to know the cooking time. Clearly, the second cooking time depends on whether they were refrigerated or not. What is unclear is what that cooking time would be, but thanks for playing.
I made these last night. I didn’t have all the cheeses so I just used cream cheese and mixed in some caramelized onion, some bacon bits I cooked off, a bit of sour cream, chives and finely shredded cheddar cheese. They were AMAZING!!! I made them for a friend and we damn near came to blows over the last one. I made 6 thinking that would be more than enough but we powered through them with a tri tip roast. Delicious, Thank you Chef!
Well, hello there chef! I tried this recipe and it was stupendous with my grilled prime filet mignon. I even used the melted cheese as a bournaise sauce for the meat. Absolutely delicious! I had to cook the potatoes a bit more but it all depends on your oven. Thank you chef and please keep these recipes coming!
Delicious! Love that happy, slightly naughty culinary "hi,hi,hi" smirk when something beautiful comes out of the oven. Chef always brightens the day with his humor and brilliant recipes.
Chef, I absolutely love your show. Jack does a great job. You and I are the same age and I'm still learning something new from your programs everytime I watch. My wife is loving that I am cooking your dishes and spoiling her. Thanks for all you are doing for your viewers. Wonderful time watching and learning! Love your humor!! :)
What a great way to start the day, with Chef Jean-Pierre and one of my favorite foods, potatoes! (I'm half Irish after all). I think all of us really appreciate what you do for us here on your channel. You could be retired off basking on the beach somewhere, but you're here working hard instead. Thank you!
Chef JP is a treasure! Has made me a decent cook. I used to be a 1 dimensional, patio cook: grilling, smoking, charcoal. Chef has taught me how to use the kitchen. I am grateful...my family is grateful for finding JP. Thanks for what you do Chef!
What a treat to see you this morning, Chef 🥰! This will be amazing to add to the Valentine’s Day menu with the swordfish, French beans and crème brûlée The advanced prep will make for a smooth and lovely evening! 💝
I just adore and appreciate your channel!!!! I’m 45 and finally started cooking last year. Your direction and personality truly help even a fearful cook like myself! Thank you for all you do and who you are! I wish I had you as a family member 🥰😂💜👍
Such a nice guy you are … absolutely love your recipes … if you are feeling down … watch his videos … you’ll be smiling … love your way of presenting and talking …
Chef I feel like we grew up together ! 24 yrs old in '76. Happy we've kept our sense of humor. Your "chuckle" is wicked! Just got home with a sac full of goodies from Eataly Roma. ;) All inspired by your videos. It's cool hanging out with you in la cucina. Grazie
I cooked this recipe tonight as a "dinner for one" (aka me), and it blew me away ! It is a bit laborious,, so if you can split the preparation over two days and rest the half-prepared potatoes over night in the kitchen, then go for it. I had to substitute fresh thyme for fresh rosemary, but apart from that followed the instructions by the book - and the end results is soooo yummy (for sure no leftover will survive in the fridge for tomorrow). And you know what the best part was ? The broth that accumulates at the bottom of the potatoes - with all the fresh garlic & rosemary it is soo tasty, and will serve as stock for another lovely dinner. Thanks J - P, this one is definitely a keeper, and already one of my favourites !
I just had one of the worst days I have ever experienced. Work pressure, family matters, parents aging, and than I hear him greet me. It´s so nice. Thank you friend!!
Once again Chef JP has inspired me to try another dish. I stumbled onto his site by accident one day last year. Since that day I have transformed my attitude towards cooking. “A child could do this” is brilliant. I have always enjoyed cooking. Now I Love cooking. I really do. I also love eating good food. Thank you Chef Jean Pierre. My family thanks you too! Cheers!🎉
Chef JP! Your videos are always so amazing and positive! I've learned so much from watching you and reproducing your dishes, and I really can't thank you enough for your contributions to cooking. You're truly a global treasure, friend
A friend of mine told me about you at Thanksgiving. I'm now addicted! You are fresh, funny and use ingredients that the everyday cook can make. Thank you!
Hello Chef Jean Pierre, this is another great recipe that looks so good. I will make this and serve it with the Beef Chateubrian for St.Valentine's day. Thank you so much for sharing with us. Best Regards. 👍❤
Had to try this, and while I was at it, I used a sweet potato for one of them, and the goat cheese I came across had honey in it. Great combination! Thanks!
Congratulations on the 1 Million Subscribers Chef JP..! I'm a little proud to have helped by just Joining the family maybe 6 weeks ago. And it's Been very Fun and Educational going back a couple years of Episodes 👌👍
I was the same age in 1976 and although I studied pharmacy I always loved to cook. You are a remarkable teacher and I have learned much from your videos, watch them religiously. Thank you for sharing with us.
He’s amazing I made Turkey and followed his recipe. My son one day asked me dad can you make a Turkey for thanksgiving ? I looked at him and said yes! So I checked on RUclips and typed how to make a Turkey. I clicked on Jean Pierre recipe and I was astonished by his humor and love for cooking .making Turkey and following his recipe was amazing !!! Thank you chef !!!!!!!
This is awesome; we were trying to figure out a Valentine's Day menu and knew we wanted a potato dish but couldn't decide on what. It's fate! These look extremely delicious, and being able to make them ahead of time is amazing. Another video knocked out of the park, Chef Jean-Pierre (and team)!
I had problems getting them to cook enough. I had to give up and just stuff them. They are cooked but not fork soft. It took surprising long time for the cheese to brown but when it finally does it is pretty sudden.
Chef, this is one of those recipes that people return to a restaurant to eat again and again. Many folks are like that Great job, and again I am making 3 of your recipes as I type, all in preparation for a holiday dinner, Many blessings to you
You really made my day.. rather night as i went exactly accordingly and MY GOD the cheese potatoes were delicious. Everybody had seconds and thirds i served them with medium grilled steak and saute on the side with red wine. THANK YOU. As always you're great my friend 👍😁😁
I heard “Well hello there, friends!” And despite not having watched your videos before, it was so much enthusiasm. Instant subscribe. Love to watch anyone who loves what they do!
I mixed up the filling and used onion & chives cream cheese because it is what I had. Still added the garlic and parsley. I tasted it and realized it would be great as a baked potato topping. Probably on several other things including the crackers you mentioned. It's my son's birthday so I'm making your filled potatoes, gravy and roasted chicken. Adding roasted Acorn squash and a sweet potato cake. I'm enjoying following your video directions to cook different items. Next up is the Marinara sauce and then the sausage with the peppers and onion. Thank you.
I have lost count of how many of your meals I have made. I can think of at least nine. Might be more. This one will be added to it soon. Thank you so much for all you share with us, and being so genuine with all of your videos and teaching. PS your 'geometry' class is also a 'geography' class as you teach us great cuisines from around the world. :)
I cooked these last night for a romantic VDay dinner (cider-braised belly pork, scallops, black pudding). They were a triumph - thank you so much Maestro!
All of Jean Pierre's seemingly little tips add up to wonderful food. Pay attention to all of his tips. Believe me you will thank yourself.... Jean Pierre is the best !!!!
I’ve said it before but I love the finger waggle he does when he is getting ready to try something he knows is delicious. It’s just a little idiosyncrasy but it just makes me smile. It’s like a kid just before opening a Christmas present they are REALLY excited for. Chef has never lost that childish wonder about him and personally it’s why I continue to come back to this channel. My best friend since 7th grade is a chef and I cook constantly so I am pretty well versed (though I was doing the zester all wrong before and I pick up small things here and there) but the recipes and most importantly Chef’s personality keeps me coming back. For some reason I can never just watch one video. I end up going down the Chef Jean-Pierre black hole every time… (and excuse the food pun) and relish each one!! 😜😂
Herzliche Grüße aus Österreich! Greetings from Austria! 👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!
now if you want to sell this in america you wrap the potato in bacon, and hold it with a horizontal toothpick. this is basically a stuffed jalapeño but instead it's a potato. love it. the idea of broiling the potatoes in chicken stock is inspired. i cant wait to try this out.
What an awesome thing to do with potatoes! I love when Chef vocalizes in advance of sampling the fruit of his labors! I've caught myself doing the same after repeating cooking dishes I know are killer! lol! We love you Chef Jean-Pierre!!!
Chef Jean-Pierre you always make me laugh. Thank you for that. Times are tough lately but seeing you and how happy you are makes tough times easier. Thanks Scott
Love fondant potatoes, so I'll need to try this. I don't have pastry bags, but in the past I've taken ziploc bags, filled them, sealed them, and cut a corner off the bottom. Voila! Thank you for the video, chef.
I was hoping he would say "hey if you don't like it go to Tik-Tak-Tok." That cracks me up! Love this guy. He's living the American Dream and he's loving every second of it. May God continue to bless you, Chef Jean-Pierre.
Omg…my husband ate 3…bing,bang,boom, lol. They were luscious. I saved the middles for some fancy breakfast potatoes for Sunday morning. Thanks, Chef. Have a Happy Valentine’s Day ❤️
I am your biggest fan. Hell , I am a disciple. I have made many of your recipes , and I can honestly say that my cooking has improved by leaps and bounds. Thank you .
Gotta tip for you, Chef Jean-Pierre. I keep a bottle of liquid Vitamin E in a pump dispenser in my refrigerator. When I accidentally burn myself, I immediately put the liquid E on the burn. When I do that, it NEVER burns nor blisters. It arrests the burn. It's like a FULL STOP preventing any further burning to the skin. I have to confess, however, I've never tried it tho on my tongue or inside my mouth. It would probably work for that too.
Chef I served these last night with roasted tenderloin. Quite the hit!! I should have listened to you though, and prepared them a day in advance. Quite a bit of work haha. I hate a difficult time getting mine fork tender even after an hour at 300. I may try a little warmer temp next time. Thank you for all you do Chef, and for sharing your 54 years of knowledge and experience. My wife thanks you too. 😀
You joyful laugh always gets to me! I also love it that you use your hands. I know in a resturant setting you need to be sanitary, although feeling the food is a great part of the experience. Sorry you burnt you mouth. As a cook that has happened to me cooking. I just am tio anxious to taste it! God Bless
Every living being wakes up to eat something to keep us running all day long . Getting some idea on what to feast on next , in the best kitchen is just the thing to look forward to .❤
Thank you again Chef I Love watching your shows I never get bored watching them, I have watched all your videos several times, I learn so much from you and cant thank you enough, God Bless You Chef.
0212 - a day late but its 5:48 AM...and what a way to start the day. Chef, thanks so much for once again demonstrating your joy of cooking! Loved your presentation and pronunciation. 👌👍🧡
I can't stop watching your videos.. I love potatoes and this sounds like something I would eat everyday.. You bring a bunch of happiness when you cook and make cooking exciting.. Thank you for all the wonderful recipes you have made.. My favorite is the Prime Rib which I make often.. These Fondant potatoes will go great with the Prime Rib..
Hearing chef Jean Pierre say “Well hello there, friends!” pretty much just starts your day off positively. Man I love this guy. 🙌
Greetings: alleluia amen 🙏: ( btw) Mr. Fabulous ( chef 👩🍳) Jean-Pierre , thank you: again, Mr. Fabulous ( chef 👩🍳) Jean-Pierre, thank you: Greetings from southcentral Texas USA 🇺🇸, North America
Greetings: alleluia amen 🙏:,( btw) the video is outstanding, again, the video is outstanding
Greetings: alleluia amen 🙏: in thanksgiving: GOD BLess
Greetings: alleluia amen 🙏: Enormous Hug 🤗, Love ❤️, wishing you a blessed afternoon and a fabulous evening ahead, and, in thanksgiving, it will be incredible to try this amazing 😉 recipe out very soon !
Greetings: alleluia amen 🙏: ( fwiw) the potatoes 🥔 have a stunning shape and it is my guess that they taste beautiful! I will be sure to try this out ( with great enthusiasm) in the Very, Very, Viery Near Future! Amen 🙏
Imagine experiencing 70 years of everything life throws at you, and it's a lot, but still make videos to help others with a smile on your face. These videos brighten my days. Thank you Chef!
🙏🙏🙏👍😀
The only man who refers to his audience as Friends is a refreshing change compared to the 99.9% of all other channels. Makes me feel extra welcomed in his kitchen. Love this!!
If I'm having a down day, then can watch Chef and he just makes me smile. Plus the recipes are great. I've made a number of them over the past year
Me to :)
Strangely i have found myself turning to Jean Pierre whilst having a few glasses of happy juice on a Friday or saturday evening ... Far more entertaining the bay watch or x factor .. WE WANT JEAN PIERRE ON TV 5 NIGHTS A WEEK !
@@tonyhibbert2342 lol
@@tonyhibbert2342 it's better than the show 'food wars'
Yes indeed. The chef just gives me joy. And now I'm actually cooking again because of his inspiration. May God be with him and we are blessed
Finally I know chef Jean Pierre's age . He's 70 and still going strong. God bless him many more years to come and show us how to cook delicious food!
70 is the new 50!
He’s 70? I never would have guessed!
Aside from all I have learned from Chef, How can You not love his personality.
I love to hear the stories of your restaurant and school that you had. More stories please!!! It's just very soothing watching you!!!
ha a girl vang jou eie man tief!!!!maak skoon daai poes
Jean Pierre is a class act who brings us his wealth of experience in creating great food. Love watching!
How can you not love this guy,he is always happy,I love his show on here,he has awesome recipes to keep on, keeping on chef!!
I'd like him more if he would tell us how long to bake these.
@@NYNC88 Jesus, Mary, and a hand basket!! He said right here in the video to bake them for 45 minutes, stuff them with cheese, then cook them again ‘until the cheese is browned’. He also explained that the second cook time varies depending on if they were made a ahead of time and refrigerated or not. Perhaps your attention span is too short.
@@edzmuda6870 If you're planning a meal and want everything to be ready, and hot, at the same time, it's essential to know the cooking time. Clearly, the second cooking time depends on whether they were refrigerated or not. What is unclear is what that cooking time would be, but thanks for playing.
I made these last night. I didn’t have all the cheeses so I just used cream cheese and mixed in some caramelized onion, some bacon bits I cooked off, a bit of sour cream, chives and finely shredded cheddar cheese. They were AMAZING!!! I made them for a friend and we damn near came to blows over the last one. I made 6 thinking that would be more than enough but we powered through them with a tri tip roast. Delicious, Thank you Chef!
That sounds incredible. Thank you for sharing it. I'm going to try it your way. I don't like Brie.
You’re a treasure Chef!
You have no idea how much joy you bring us!
💜
Well, hello there chef! I tried this recipe and it was stupendous with my grilled prime filet mignon. I even used the melted cheese as a bournaise sauce for the meat. Absolutely delicious! I had to cook the potatoes a bit more but it all depends on your oven. Thank you chef and please keep these recipes coming!
Delicious! Love that happy, slightly naughty culinary "hi,hi,hi" smirk when something beautiful comes out of the oven. Chef always brightens the day with his humor and brilliant recipes.
Chef, I absolutely love your show. Jack does a great job. You and I are the same age and I'm still learning something new from your programs everytime I watch. My wife is loving that I am cooking your dishes and spoiling her. Thanks for all you are doing for your viewers. Wonderful time watching and learning! Love your humor!! :)
🙏❤️
Chef, You teach ‘Happy.’ Masterfully. Food makes people happy. Preparing good, flavorful food, makes people really really happy. Which makes me happy.
I love Jean Pierre, he is a great Chef. His videos are always very well made. Plus he is not afraid to show the mistakes. Rock on JP.
What a great way to start the day, with Chef Jean-Pierre and one of my favorite foods, potatoes! (I'm half Irish after all). I think all of us really appreciate what you do for us here on your channel. You could be retired off basking on the beach somewhere, but you're here working hard instead. Thank you!
Jean-Pierre is joy on a plate! 'Well hello friends!' leaves all the concerns of the day behind. Just love this guy.
Pork wonton soup
@@jgp2 What about it?
I clearly love this guy, He is real.
Chef JP is a treasure! Has made me a decent cook. I used to be a 1 dimensional, patio cook: grilling, smoking, charcoal. Chef has taught me how to use the kitchen. I am grateful...my family is grateful for finding JP. Thanks for what you do Chef!
The only chef I've seen that can make your soul full as well as your stomach!
What a treat to see you this morning, Chef 🥰! This will be amazing to add to the Valentine’s Day menu with the swordfish, French beans and crème brûlée The advanced prep will make for a smooth and lovely evening! 💝
This guy is a gift to humanity.
Definition of joy: Reading the recipe during a Michigan snow storm and realizing I have all the ingredients in my fridge already.
Booyah
You are the most versatile, clear, and funny chef I've ever met. Your kitchen is amazing!
I just adore and appreciate your channel!!!! I’m 45 and finally started cooking last year. Your direction and personality truly help even a fearful cook like myself! Thank you for all you do and who you are! I wish I had you as a family member 🥰😂💜👍
Such a nice guy you are … absolutely love your recipes … if you are feeling down … watch his videos … you’ll be smiling … love your way of presenting and talking …
Thank you 🙏
This guy is amazing!! I just discovered him a couple of weeks ago and love every recipe I have tried. He is the best of the best!
Chef I feel like we grew up together !
24 yrs old in '76. Happy we've kept our sense of humor.
Your "chuckle" is wicked!
Just got home with a sac full of goodies from Eataly Roma. ;)
All inspired by your videos.
It's cool hanging out with you in la cucina.
Grazie
You dont talk to much... love how you explain every detail and step. And your very entertaining. Your awesome
I cooked this recipe tonight as a "dinner for one" (aka me), and it blew me away ! It is a bit laborious,, so if you can split the preparation over two days and rest the half-prepared potatoes over night in the kitchen, then go for it. I had to substitute fresh thyme for fresh rosemary, but apart from that followed the instructions by the book - and the end results is soooo yummy (for sure no leftover will survive in the fridge for tomorrow). And you know what the best part was ? The broth that accumulates at the bottom of the potatoes - with all the fresh garlic & rosemary it is soo tasty, and will serve as stock for another lovely dinner. Thanks J - P, this one is definitely a keeper, and already one of my favourites !
I made these a few weeks ago. I stuffed them with a mixture of brie, goat and cream cheese. Delish! Easy to make and very tasty.
Chef, you made being depressed bearable to get through. Thank you so much.
Cooking is one thing that gives me joy. God bless.
I just had one of the worst days I have ever experienced. Work pressure, family matters, parents aging, and than I hear him greet me. It´s so nice. Thank you friend!!
So THAT'S how that's made! Yummy
Once again Chef JP has inspired me to try another dish.
I stumbled onto his site by accident one day last year.
Since that day I have transformed my attitude towards cooking.
“A child could do this” is brilliant. I have always enjoyed cooking.
Now I Love cooking. I really do. I also love eating good food.
Thank you Chef Jean Pierre. My family thanks you too!
Cheers!🎉
I could watch this channel for breakfast, lunch, and dinner. Going to make these this weekend with another dish from your channel. Thank you Jean!
Thank you. Your show is what RUclips should be about. Sharing human experience.
Chef JP! Your videos are always so amazing and positive! I've learned so much from watching you and reproducing your dishes, and I really can't thank you enough for your contributions to cooking. You're truly a global treasure, friend
A friend of mine told me about you at Thanksgiving. I'm now addicted! You are fresh, funny and use ingredients that the everyday cook can make. Thank you!
Hello Chef Jean Pierre, this is another great recipe that looks so good. I will make this and serve it with the Beef Chateubrian for St.Valentine's day. Thank you so much for sharing with us. Best Regards. 👍❤
Had to try this, and while I was at it, I used a sweet potato for one of them, and the goat cheese I came across had honey in it. Great combination! Thanks!
Congratulations on the 1 Million Subscribers Chef JP..!
I'm a little proud to have helped by just Joining the family maybe 6 weeks ago.
And it's Been very Fun and Educational going back a couple years of Episodes 👌👍
I was the same age in 1976 and although I studied pharmacy I always loved to cook. You are a remarkable teacher and I have learned much from your videos, watch them religiously. Thank you for sharing with us.
He’s amazing I made Turkey and followed his recipe.
My son one day asked me dad can you make a Turkey for thanksgiving ? I looked at him and said yes!
So I checked on RUclips and typed how to make a Turkey. I clicked on Jean Pierre recipe and I was astonished by his humor and love for cooking .making Turkey and following his recipe was amazing !!!
Thank you chef !!!!!!!
This is awesome; we were trying to figure out a Valentine's Day menu and knew we wanted a potato dish but couldn't decide on what. It's fate! These look extremely delicious, and being able to make them ahead of time is amazing. Another video knocked out of the park, Chef Jean-Pierre (and team)!
Good luck finding that cut, places line Costco mangle them into useless steaks.
I had problems getting them to cook enough. I had to give up and just stuff them. They are cooked but not fork soft. It took surprising long time for the cheese to brown but when it finally does it is pretty sudden.
He,he, evry dish presented by Chef JP in his RUclips channel is his favourite dish...pay attention and measure carefuly. I love it.
Das gefällt mir super gut . Die Kartoffel ist eh das mit Abstand Grandioseste was Columbus entdeckt hat . 👍😊💪
Great comment! Thank you! 😀👍
“Well, hello there friends” always make my day. Hello to you too chef. Another great recipe I can’t wait to try. All the way from South Africa 🇿🇦
This man is an international treasure. Having a bad day? Watch Chef Jean-Pierre, bad day gone - or at least much better. What a wonderful human being.
🙏🙏🙏❤️
Un cuisinier français fou. Délicieux et habile, mais très fou. Continuez à faire du bon travail.
I don't normally watch cooking videos but I LIKE you. You make it fun.
Thank you 😋
Chef, this is one of those recipes that people return to a restaurant to eat again and again. Many folks are like that
Great job, and again I am making 3 of your recipes as I type, all in preparation for a holiday dinner, Many blessings to you
Hands down the best Chef on the Internet 👍
You really made my day.. rather night as i went exactly accordingly and MY GOD the cheese potatoes were delicious. Everybody had seconds and thirds i served them with medium grilled steak and saute on the side with red wine.
THANK YOU. As always you're great my friend
👍😁😁
I heard “Well hello there, friends!” And despite not having watched your videos before, it was so much enthusiasm. Instant subscribe. Love to watch anyone who loves what they do!
Thank you! 😊🙏
I mixed up the filling and used onion & chives cream cheese because it is what I had. Still added the garlic and parsley. I tasted it and realized it would be great as a baked potato topping. Probably on several other things including the crackers you mentioned.
It's my son's birthday so I'm making your filled potatoes, gravy and roasted chicken.
Adding roasted Acorn squash and a sweet potato cake.
I'm enjoying following your video directions to cook different items. Next up is the Marinara sauce and then the sausage with the peppers and onion.
Thank you.
My favorite channel on RUclips
I have lost count of how many of your meals I have made. I can think of at least nine. Might be more. This one will be added to it soon. Thank you so much for all you share with us, and being so genuine with all of your videos and teaching.
PS your 'geometry' class is also a 'geography' class as you teach us great cuisines from around the world. :)
I cooked these last night for a romantic VDay dinner (cider-braised belly pork, scallops, black pudding). They were a triumph - thank you so much Maestro!
All of Jean Pierre's seemingly little tips add up to wonderful food. Pay attention to all of his tips. Believe me you will thank yourself.... Jean Pierre is the best !!!!
I’ve said it before but I love the finger waggle he does when he is getting ready to try something he knows is delicious. It’s just a little idiosyncrasy but it just makes me smile. It’s like a kid just before opening a Christmas present they are REALLY excited for. Chef has never lost that childish wonder about him and personally it’s why I continue to come back to this channel. My best friend since 7th grade is a chef and I cook constantly so I am pretty well versed (though I was doing the zester all wrong before and I pick up small things here and there) but the recipes and most importantly Chef’s personality keeps me coming back. For some reason I can never just watch one video. I end up going down the Chef Jean-Pierre black hole every time… (and excuse the food pun) and relish each one!! 😜😂
🙏🙏🙏👍😊
Herzliche Grüße aus Österreich!
Greetings from Austria!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
now if you want to sell this in america you wrap the potato in bacon, and hold it with a horizontal toothpick.
this is basically a stuffed jalapeño but instead it's a potato. love it. the idea of broiling the potatoes in chicken stock is inspired. i cant wait to try this out.
We made your French onion soup last week. It was INSANELY good. Thank you!
This is very much a to-do...(as soon as a stray cow wanders into our yard and volunteers to provide supper....😉) 😋Thank you, again. God bless. 🙏❤
What an awesome thing to do with potatoes! I love when Chef vocalizes in advance of sampling the fruit of his labors! I've caught myself doing the same after repeating cooking dishes I know are killer! lol! We love you Chef Jean-Pierre!!!
Chef Jean-Pierre you always make me laugh. Thank you for that. Times are tough lately but seeing you and how happy you are makes tough times easier. Thanks Scott
Finally! A talented chef that loves his craft as much as teaching. I learned more from Jean Pierre about cooking then the masterclasses! Thank you!!
Thank you 🙏
Mondays and Thursdays are my favorite days to watch TV. 😁
Love fondant potatoes, so I'll need to try this. I don't have pastry bags, but in the past I've taken ziploc bags, filled them, sealed them, and cut a corner off the bottom. Voila!
Thank you for the video, chef.
I love watching your show. The recipes look delicious and you are very entertaining. Thank you Chef Jean-Pierre!
Fantastic as usually with chef Jean Pierre
I was hoping he would say "hey if you don't like it go to Tik-Tak-Tok." That cracks me up! Love this guy. He's living the American Dream and he's loving every second of it. May God continue to bless you, Chef Jean-Pierre.
Definitely going to try this, amazing show to watch love the way he talks to the audience
I love this man!!! He is my go to cooking teacher with a great sense of humor...
Love these and made them in culinary school decades ago and am glad to have rediscovered them tonight!
I was tired from cooking and cleaning my kitchen all day then I sat down to relax. After watching this I feel like cooking again!
Omg…my husband ate 3…bing,bang,boom, lol. They were luscious. I saved the middles for some fancy breakfast potatoes for Sunday morning. Thanks, Chef. Have a Happy Valentine’s Day ❤️
I am your biggest fan. Hell , I am a disciple. I have made many of your recipes , and I can honestly say that my cooking has improved by leaps and bounds. Thank you .
Gotta tip for you, Chef Jean-Pierre. I keep a bottle of liquid Vitamin E in a pump dispenser in my refrigerator. When I accidentally burn myself, I immediately put the liquid E on the burn. When I do that, it NEVER burns nor blisters. It arrests the burn. It's like a FULL STOP preventing any further burning to the skin. I have to confess, however, I've never tried it tho on my tongue or inside my mouth. It would probably work for that too.
Oui Mon Ami ! ! ! Great Recipe ! ! ! Thank You ! ! !
I absolutely love these videos! I have made a few things from Chef Jean-Pierre for my partner and she is amazed every time!
Chef I served these last night with roasted tenderloin. Quite the hit!! I should have listened to you though, and prepared them a day in advance. Quite a bit of work haha. I hate a difficult time getting mine fork tender even after an hour at 300. I may try a little warmer temp next time. Thank you for all you do Chef, and for sharing your 54 years of knowledge and experience. My wife thanks you too. 😀
You joyful laugh always gets to me!
I also love it that you use your hands. I know in a resturant setting you need to be sanitary, although feeling the food is a great part of the experience. Sorry you burnt you mouth. As a cook that has happened to me cooking. I just am tio anxious to taste it! God Bless
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I never met a potato I didn’t like. These look amazing. 🙏🏻Chef JP❤️🥂💝
Wow.....I am going to try that. Thanks Chef Jean Pierre.
I have made fondant potatoes twice, but never with the cheese, right there!
Very nice!
Every living being wakes up to eat something to keep us running all day long . Getting some idea on what to feast on next , in the best kitchen is just the thing to look forward to .❤
Another great variation of the grand side, the potato. Thanks for this, chef.
Thank you again Chef I Love watching your shows I never get bored watching them, I have watched all your videos several times, I learn so much from you and cant thank you enough, God Bless You Chef.
I love watching your programs; you are one of my heroes!
It’s that 70´s style cooking. A classic.
So many videos this week.
« Here today, Brehier tomorrow! »
Too much fun! Thanks, Jean Pierre!
Potatoes fondant are my daughter’s favorite. I’m definitely going to try these on her.
What a legend! He has me in stitches and at the same time I learn so much!
0212 - a day late but its 5:48 AM...and what a way to start the day. Chef, thanks so much for once again demonstrating your joy of cooking! Loved your presentation and pronunciation. 👌👍🧡
I can't stop watching your videos.. I love potatoes and this sounds like something I would eat everyday.. You bring a bunch of happiness when you cook and make cooking exciting.. Thank you for all the wonderful recipes you have made.. My favorite is the Prime Rib which I make often.. These Fondant potatoes will go great with the Prime Rib..
Best recipe ever, made it with mascarpone and goat cheese mixture, wow!
I could watch you all day, but then I wouldn't cook anything! I love your experience and how to make it so easy for us amateur's!
When I’ve a bad day I’ve listened to a couple of Jean-Pierre’s intros and I’ve felt much better, because he is my friend! Thank you! 😀
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