considering how much you have to pay to go to a high class culinary school, and this chad chef is just giving away decades and decades of experience and knowledge away for free, just because he loves cooking so much. what an amazing tool the internet is sometimes.
He made me and my wife dinner many times when he owned French Quarter in Fort Lauderdale, back in the 1990’s. Table side gas stove on a cart. Charming then too
This isn't a person who's here for views or clout, this is a veteran who simply wants to educate people on how to cook and eat better. This is a merry man enjoying life and it's beautiful to watch and learn. Thank you
Here are some things I learned from you, chef: 1 - Infectious enthusiasm truly does exist 2 - Emotional support butter is a thing 3 - A child can do it 4 - I needed a bigger stock pot 5 - To smear it all over my body 6 - Things last 17 years in the freezer I may have picked up some cooking tips as well.
There is happiness Jarrid. Make it happen. A smile and a kind word are contagious. LOL, (there is virtual proof! It is part of our language now). I know some days are tough, but you even force a smile and it will start to be natural. God Bless.
I don't usually take the time to comment but I've actually learned some really good genuine sound advice. There's nothing to sell you here but culinary skills.
In my 75 years I've watched quite a number of cooking videos. Without a doubt I've never seen one where the chef gives out his secrets and techniques. You've attracted your audience with no nonsense, easy to follow recipes. You often say "Even a Child Can Do It". Well it's true . You inspired on of my nephews to put away his video games and is now in college taking culinary. Even after many years in front of the stove cooking for a large family I've taken on some of your tips and recipes. With a 1.7 million subscribers one needs not doubt that you are a master as your skills. Thank You....from one of your biggest fan.
He is very good but he is not the first to give up his cooking secrets. Back in the 70s you had chef jean-Claude, in the 60s you also had excellent chef that gave good techniques. Each one has thought me different techniques.
I agree. However, that was the 70’s and there were many great chefs and teachers back then, even on tv. But not anymore. I loved attending this man’s classes for years and he is so humble and sincere and filled with so much knowledge. Not many teaching chefs like him in 2024.
As someone who spent 15 years in kitchens before switching careers, I often forget that most people don't know these simple tips. Mis en place is day one stuff in professional kitchens. Great video for amateurs!
Yes, Yes, Yes. I have cooked in a kitchen for 63 years. I learn new tips in every production. I love his faith sign in his kitchen. I live in a mobile home with very little cupbord space. I have a hard time with organizing the ingredients I have for each nationality I cook. So for instance, I have a crate with just Oriental bottles. One with Mexican and Hispanic recipes. ETC. I'd love to have a kitchen like JP has. I do have a gas stove! I have been buying the kitchen stuff that JP recommends. Now. I am working on organizing a small kitchen. I need to purchase a large cutting board. Those run about $100. On Amazon. Many of the tooks and kitchen ware I have . I finally after so many years of cooking, purchased a good stand mixer! Jp, thank you for sharing your magic with us. You are a delight to watch and learn from!
Chef, my father in law who passed away 10 years ago was a two star Mitchelin chef. He thought me so much about food and cooking and you remind me so much of him. Thank you for your beautiful, simple and practical advice. You make me miss him more each time I watch your videos, but that’s a good thing. From Lar in Ireland
No kidding, I always “Like” before I watch as I know he never disapoints. Love the flailing fingers when it’s too hot or when it’s really delicious. Also remember to measure carefully! Spread all over your body, Onyn first and I love Budder. LOL!
I don't see his videos at the time Jean Pierre uploads new ones but I do smile when I see him after clicking on one terrific chef really nice man and always makes you feel Good while watching as you learn.
81 years and still learning. The Chef is a great teacher. I wish they still taught Home Economics in schools and just played the chefs videos for the entire class semester. I think we would have a healthier generation of young people.
I agree with you about schools teaching Home economics ! I couldn't believe when they stopped teaching those classes. When I was young I LOVED Home Economics ! Nowadays young people eat all fast food which is horrible for them ! Ridiculous !
Yeah. Once a week, do a class following the video. Before you know it, that kid would be cooking dinner for the family. My parents worked in kitchens so I was drawn to the culinary career field, without them I'd probably have gotten into the technology field in some aspect or graphic design. But being that I was interested in technology and art it's played a pivotal roll in the presentation of dishes or displays and if something breaks ill lookup the manual and fix it myself. Had a toggle switch fail on a oven last week, part cost $27 and took 15min to replace. Saved a hundred or so $ doing it my own.
They just need to call it _"How to Life"_ class. Teach: - Cooking - Baking - Basic economics, finance, and budgeting - Basic home repairs - Basic car maintenance - How to houseplant and prune a tree And while they are at it update health classes to be useful, as well as fix nutrition education.. which is currently very oversimplified and wrong, but that's another hill to die on. And I'm sure many things kids parents are not teaching them.
I can't tell you how much my culinary skill has improved because of this man. His videos are a culinary academy. I have every cooking tool he says is needed and follow his advice religiously as he NEVER gives anything but good advice You can tell this man was an educator as he's sooo good at telling you WHY to do things rather than just...now do this, then do that. Chef Jean-Pierre is my Culinary Sensei and learning from him has elevated my cooking to where all of my friend's now drool at the thought of my cooking them things. Thank you Sensei for helping me to become the cook I always wanted to be.
There are many great chefs in the world, and still quite a number on RUclips. But there are very few chefs (a handful, I'd say) who are excellent teachers. What I learned on this channel is that you don't have to be a great chef to make great food. You have to know what to do and have good technique and I learned many things about that on this channel.
My husband was the chief and I never cooked after he was diagnosed with terminal cancer he started teaching me and I video recorded him, so we cook together. Unfortunately he was gone in less than a year and now I cook with Chef Jean for the things I didn’t get to learn from my husband and know kind of sort of how the flavors should be so this is good and helpful. Than you
I’m so sorry for your loss but the sweetest thing I heard was that you two spent precious time together.. he showed you how to cook, he loved you ❣️ .. you will always have that beautiful time and those meaningful memories together... May God always be with you and keep you and above all, bless you.
So sorry for your loss just lost my dad to cancer and all his little “life lessons” are constantly popping in my head with his voice lecturing me. He was no cook, he couldn’t even boil an egg 😂 but he knew allooooooot about other stuff. Sending you lots of love and virtual hugs dear ❤❤
I can’t believe as a 45yr old man, I get so excited for chefs videos….. this is 55 mins…. The cider bottle has been opened, Maise en plase done 😊 Sauce cooking…. Watching chef teach me…. What a pleasure chef…. Thank you for teaching me so much and improving my cooking skills no end…!!!!! Sending love from the UK 🇬🇧❤ Thanks to Jack to for making chefs videos. No over editing… great camera work 😊 Thank you 🙏 ❤
I retired as a club DJ only 6 years ago, i enjoy these videos as much as when i was on stage. also the crowd here is far more engaged than any I've ever played at, or been to. Chef is a master of his art form.
I'm 69 and have always considered myself a good cook. Well dear SootyHunt, I'm like you. I'm still learning and I most certainly enjoy rubbing Sauce Mornay all over my body. 🥘😋
My friend I'm 66 and in awe watching his videos. And yes he is one of my top 5 Chef's that has taught me me, prepare, season, taste it, time it, but most importantly, its your kitchen, MAKE THE MEAL your own. I wish I was 30 years younger and had been one of his students or worked in his restaurant! So yes I agree; he is a 5 Star Cheff! avb P.S. Remember cook the ONYUN first and don't skimp on the Butter!
I am a food historian and food writer. I look at food all day. I think about food all day, every day. Whenever I lack inspiration, I come here. THANK YOU, Chef Jean Pierre!!!!! (Also, I am no longer able to pronopunce onions as anything other than onyo)
"Thank you for sharing your knowledge with us, Chef! I'm from India and 30 years old. I'm leaving my mundane banking job behind to enter the exciting culinary world. You've been a great inspiration to me. Wish me luck, Chef! 😄"
Chef, you are a treasure! I am eternally grateful for all the wonderful things you have taught me these last few years. I thought I enjoyed cooking 10 years ago, but I had no idea how much joy could be spread throughout my home since I started watching you. Hearing my son say "Mama Mia!" while helping me prep dinner warms my heart. I believe your joy of cooking will carry on for generations of so many people, & I can't think of a better legacy. Love you Chef.
As someone that works in the industry, I cannot emphasize how important these tips are. These are extremely valuable and most people over look them. They sound simple but the best advice is always simple.
The mere notion of holstering the scraper beneath the cutting board might change my life. I've been putting it back in a drawer every time like an idiot.
Great video, Chef! When my wife was alive, I was not allowed to cook. I was always in the way or made big messes. I'm 74 and can barely boil water! However, with your videos, not only are they educational, but they are also fun! I've been buying the tools like you have. Cutting board, strainer, scraper, etc. I'm sold! I'm also subscribing to your channel, now. Thank you, sir!
im 74 as well, and had to work outside of house most of my life so never really learned to cook very well. chef Jean Pierre is a God send for me as well. happy cooking
Mise En Place! I’m 60 and have been cooking my whole life. The first thing I do is my mise en place. I get everything out, prepared, and set in different containers. Then I take a break, (I’m old, and my back is whacked). After I rest my back a few minutes, I turn the music on and just cook. I clean as I go, so when I get done I can relax and enjoy my meal. Those habits have made my life in the kitchen much more enjoyable! Thanks for all the advice!
The one thing I took from cooking classes in high school was to wash up as you go. It's so nice to have everything cleared away before you've even started eating, and the kitchen feels less chaotic while you're cooking too.
I can't comprehend how people can cook with the TV blaring (Truthfully I can't understand how people watch TV at all). Music in the kitchen is defiantly the best! I have a mini system I bought almost 30 years ago that has lived in my kitchen almost its entire existence in my possession.
I'm still learning to clean as I go. I'm getting better but still need to work on that more lol. I am a messy cook but always trying to improve on that.
If I were a culinary instructor I'd have my students watch this during the first day of class while I go outside and swing on a hammock and stare at the clouds. Chef Jean-Pierre covers a lot of ground in 55 minutes. Nicely done!
I did the same like you 😂. Cooking is therapeutic. Sharing with others is a bless. The chef inspired me to enter to the creative world of cooking some months ago. This guy is the disaster of psychologists. He is here to remind us that there is nothing more joyfull than to create something from nothing. I like his moto 😊. I love my life. I started saying this to myself everyday during cooking. But most importantly ....i mean it.
@@Sniperboy5551 I gave 100s of such tests. After so many years i realised that learning has nothing to do with college, decrees etc. Learning is a journey you choose to take. Enjoy learning. Tests is bureocracy 😉
As a teacher of almost 20 years in NYC, I can say that it’s truly wonderful receiving sound and heartfelt advice from someone such as yourself (a natural educator). Lots of people in your position wouldn’t want to be bothered with making a nearly 1-hour video with no cooking in it! That’s why you stand out as someone who’s unique and wonderful. Thank you so much for all that you provide for us. The world is a better place because of people like you. 👍
I was a chef over 25 years ago, and I love watching you. I get into the kitchen as often as possible, but sadly now it's less and less. Keep going, you're great.
Dear Chef Jean-Pierre, I subscribed to your channel a couple of years ago and I am THRILLED at its success because you totally deserve it. I've watched SO many of your videos and cooked a great deal of your recipes, often multiple times (gourmet steak burritos=YUM). I've certainly learned a lot from you as well as from Andrew Rea (Babish Culinary Universe), Joshua Weissman, Sonny (thatdudecancook), Chef John (foodwishes), Chef Frank Proto (Epicurious and Protocooks), and Adam Ragusea. All of those channels bring something to the table (pun intended), but your channel is my favorite because of your enthusiasm, silliness, knowledge, and most importantly, your passion for teaching us. THIS VIDEO? Wow. Just wow. Thank you. This is a gift.
Just an update...I think I will be visiting your store, to pick up your cutting board for my husband. It is beautiful, and he does all my chopping, as he's better at it than me. I am the one that cleans as we go! Also, loved your garbage bowl hint, as we use an upcycled container with a lid to collect all our compostable scraps as we cook. Keeps the area clean as we cook, however, since we've been following you, it requires more frequent dumping in our compost pile. That's how much more we use fresh herbs/veggies, etc. Thankfully, we are able to have fresh parsley, tarragon, tyme, basil, and sage growing, so not necessary to store in fridge. Part of our mise en place includes visiting our garden to harvest what we need. You have taught us to LOVE fresh tarragon, and we grow both flat & 'curly' parsley, a game changer. Thank you chef. I must say, it is enjoyable to read all the comments, and see how many lives you impact, and the joy you bring to so many people. Mama mia, you (and Jack), are a gift!
Thank you Chef. I come from a different background (Taught the love of cooking by my Great Uncle who was a U.S. Navy Cook during WW2). In all of my career paths (currently an educator) I've learned that the most important step in being successful is preparation. It doesn't matter how brilliant of an artist one is, if the daily preparation isn't complete the entire day of work is going to be less than ideal, and likely a failure.
Besides Miss en Place, the best tip from this video…don’t measure. FEEL the food. My wife thinks I’m a wizard. I just know what tastes good and it comes from practice. Great video as always chef.
PREMIÈREMENT MERCIIIII J'ai 67 ans et j'ai été dans les cuisines presque toute ma Vie c'est une passion je nais jamais suivie de cours,, juste une question d'amour et de Non gaspillage avec un Poor Budget,,,Vous êtes Un Maître Chef et le Meilleur Teacher que j'ai eu jusqu'à présent MERCIIII ❤ ETJ'Aime encore Plusss cuisiner Grâce à Vous JeanPierre Ginett de Mont Tremblant 🎉
Merci pour les mots gentils! Vous êtes la raison pour laquelle je crée cette chaîne ! Je suis heureux que vous appréciiez ce que nous faisons ! Bonne santé mon ami ! 🙏❤️
It is also an honor for us to receive such teaching. These are all little tricks of the trade but they have great importance. And not all chefs share them. A big thank you to you Jean-Pierre.
This is by far the most important episode that you have made. As a culinary student, they don’t teach some of these lessons. This comes from tried and true experience. I have in the past encouraged the staff to soak the plastic cutting boards in a solution of bleach water overnight as they closed down the kitchen. I think it was good measure.
Five years ago I retired early and started taking cooking more seriously. I've always considered myself a good cook but wanted to up my game so I signed up for some online classes taught by celebrity chefs. That helped, but nowhere near as much as these videos from Chef JP. Once I found his videos I was hooked. The best part of Chef's videos is that he focuses on the "Why" and on technique far more than just on a recipe. That and making my own stocks have really changed my life. The only real downside of these videos is that cooking well at home has taken the fun out of dining out. Some of my once favorite restaurants just don't taste the same now that I make the same things better at home.
Been doing such for years but under mine is one of those round rubber thingeys they used to sell to get a grip on lids you couldn’t open. I’m just glad to see him advocate for a wood board. They fell out of favour for a while but I refused to give mine up. Been using a wood board, which my Dad made for me, for years. I loathe those plastic, glass things. They make my teeth itch.
I store my silicone baking mats under my (HDPE) cutting boards. Small kitchen, so that’s a space saver for me and serves the same function as a shelf liner. I like the poly cutting boards because they are inexpensive, soft enough to not damage knives, clean well, and are thin enough that I can easily stack two on top of my counter even though I’d typically only use one during food prep.
I smiled when Chef JP made this recommendation about using this type of non-slip shelf liner under your cutting board. I have been doing this for decades. You buy it in a roll and cut it to the perfect size to fit under your size of cutting board. Excellent point, too, about why you should not use a wet paper towel under a wooden cutting board. Thanks, Chef!
My DEAR Chef, I gotta tell you.... Out of curiosity, I took an online "chef's test" to see how much I have learned from you and other chefs and cooks on the internet. I must tell you, I did VERY WELL! They said I was a "master chef"!!! HAHAHAHAHAHAHA And I never left my seat to learn it! lol. Just practiced what y'all taught me and used family and neighbors as taste testers! The things I make get raves! (I haven't told anyone else yet). I thank you for sharing you wonderful skills and experience with us!!!!! I STILL "wouldn't know how to boil water" if it weren't for y'all!!!
Dear chef Jean Pierre. I learned to cook from scratch watching my mom and grandma, so it was all intuitive. I thought I was decent in the kitchen, until I found your channel a few years ago. Let me tell you! I'm embarrassed to say I was very meh at best because I didn't know most of the why's behind what I was doing, so most of the time it would be a cursory dinner with many short cuts. I owe it to your teaching that not only my cooking skills have improved, but my husband appreciates me so much more. He smiles when I tell him "I'm busy listening to my best friend". After every dinner I'm already planning the next meal. You have a special way to captivate your audience and make cooking seem fun and not a chore. THANK YOU!
Oh yes! I'm an accomplished housewife of...22 years (omg). Like you, I learned from my mother and grandmother. And I guess I've always been pretty good at it. Mostly, I think, because I've always been looking for new things. Always expanding, creating, daring to try something new. And I try a LOT of new things. It takes a LOT to get into my rotation, lol. Chef Jean-Pierre has given me at least 4 or 5 recipes I now consider to be standards in my house (try the buttermilk polenta cakes and thank me later, lol). And that's just in...what, 3 years? Definitely the best chef on RUclips right now.
One thing I would like to add to your last entry about using dry herbs. Always give your dish time to reconstitute those dry herbs just as if you added salt or sugar. You allow them time to dissolve and flavor your food. Dry herbs need some time, too. You might think you've added enough of a dry herb only to find out later that it's overseasoned! Give your recipe the time it needs to incorporate flavors properly. Practice a little patience. All good things come to those who wait. Thanks, Chef, for sharing your experiences and passion for cooking.
My wife and I cook together all the time and lately, she has been asking me why I am not measuring the ingredients as I cook and I tell her...I measured correctly or it's so simple that a child could do it. Thanks Chef Jean-Pierre for making cooking fun.
I love your videos Chef. Who ever complains about them being too long well, maybe they need not watch. I love your long videos because it means I’m smiling and laughing and learning a lot longer. Thank you Chef. ❤
Dude thank you so much. It is all really simple stuff, but listening to all your tips; even a veteran chef will pick up on 1 or 2 things that they just do instinctively and don’t think about-and when you put your finger precisely on it, it makes them appreciate it again just like when they first discovered it! We all appreciate you. From the beginners to the pros-thank you 🙂
JP makes me Laugh, hungry, feel like cooking, want to learn more and have fun in the kitchen!! Love this guy!! And Jack with the amazing camera skills and animation is fantastic aswell!!❤
My ex wife was a chef. I put her through the culinary academy and she was very good. I spent 18 years with her and I have learned far more from your videos than I ever did from her. Thank you profusely
Fantastic video chef. I have used most of these techniques for the past 3 years, and it has been a game changer. I no longer stress over cooking but have enjoyed cooking. Thank you.
Excellent advice. I watched the whole hour. All the tips are valuable and I will follow them. Some I have learned from your other videos. Your channel is actually helping me be an excellent cook.
These videos are worth a thousand bucks or more. Because this is culinary schooling, but we get it for free. He is making great chefs out of all of us!
the tip about not using a wet paper towel..... every other video on youtube suggests to use that but chef jean gave a good reason why not to use it and what would be the best substitute for it...... thank you chef😄
Dear Chef, I just need to tell you that I am a RUclips addict however, you are my favorite personality by far. I feel like you’re talking directly to me.
Thank you so much Mark! Having cooked in front of a live audience in the past 20 plus years in my cooking school changed the way I now cook and relate to my audience! I still feel today like my students are in front of me!!! 😊👍
Reading the entire recipes is huge, then doing a mise en place. When I don't, it makes the entire cooking experience so stressful, especially if it's something I've never done before . I've been training myself to read the entire recipe, not just the ingredients list, but all of the steps multiple times, and going through the stops in my head. I can't count how many times I've gotten 2/3 of a way through a recipe only to realize I missed a step or forgot to add or prepare something, and now I'm in panic mode. Keep up the great content Chef!
I used to HATE cooking! Until I learned how from you, Chef Jean 😊 Married 39 years, plus six children to feed 3 meals a day! I thank God I could read recipes but … I had never learned techniques or the “why” of what I was instructed to do. You changed all that and I absolutely love cooking along with you 🎉 My husband is retiring soon and I’m looking forward to spending some time together learning even more from you and your exceptional and entertaining teaching! God Bless you and yours 🙏🏻🙋♀️
My internet friend Chef Jean-Pierre never be concerned if a video is long! No lesson from you could ever be too long! We love watching, learning, laughing. TY for being my teacher.
Thank you chef. I have watched cooking videos and food network and the cooking channel for years and never heard someone as informative as you. Explaining not only what to do but why is the most important part. You are undoubtedly the best !
Chef Jean-Pierre, if you see this: I think a great video would be how home cooks can prepare larger menus for guests. For instance: if I'm having guests in the evening, what steps can I take already in the morning? Can I peel potatoes and leave them in water? Should the water have salt (almost like brining)? What vegetables can I chop without them drying up? Carrots? How long does diced onion stay fresh? In larger kitchens, how much gets cooked in advance and then only gets reheated before serving? Rice? Potatoes? I would really love to see a video on practical preparation skills like this for ambitious home cooks planning 3-6 course meals. 🥂
Mise en place is something I learned long ago when making my first paella, if you can imagine not having all those ingredients all pre-prepped lol Totally agree with reading directions all the way through first, not just for knowing if you have all the ingredients but also to have in your head the whole process broken down into steps, as some might need to be fast. Then I only have to refer back to the directions for minor clarifications along the way. BTW, that's a beautiful cutting board!
Chef I can’t thank you enough for the wealth of knowledge you have instilled in me and shared. This video really sums up so much after watching you for so long! I wish you all the best! Your knowledge is priceless Cheers from the Florida Keys Due to my wife’s health I now have to cook vegan for her so it’s a whole new challenge. As daunting as it sounds, it not so bad. Stuffing mushrooms and doing all I can with sweet potato’s and sauces etc.. your foundation has shown me so much. I would love to see you do a few Vegan dishes! Some folks just can’t have proteen due to estrogen etc…
Well Chef.... well done! The best tip I can pass on is "Use all these tips!". I watched this video and in my mind I remembered the other videos you've made using these techniques and smiled. But the best - now I am much more comfortable in the kitchen, from sanitation to technique. You've been a game changer! Kitchen is again a place of fun... not a chore! Sure glad you "retired".
I just bought myself a probe thermometer!!! We celebrated Easter early and I spend $$$ on an organic boneless 7lb leg-of-lamb and did not want to mess this up. The absolute BEST investment I ever made. PERFECTION! I don't know why I did not do this earlier in my lifetime of cooking!
Chef is a culinary genius, and equally the same as an instructor. I believe anyone that watches he videos, practice his techniques, will eventually be come a capable and talented chef of their own. Thank you chef for all you do. 🙂
Thank you Chef for another fantastic video. My cooking skills went from stressed “Ding Dong” to relaxed home cook by following your cooking videos. I realized I’m already using about 80% of your „most important” list. Going to implement the rest now, like getting two more thermometers , a bigger wooden cutting board and going to have my sanitized water more organized and ready to use all the time. thank you for sharing all your knowledge in a fun way. One hour went by like nothing. Happy Easter to you and your crew
When I was a kid and my mom was teaching me how to cook the first thing I was taught was to get all the ingredients out and as they are used set them aside to be put away when done. This turned out to be a good thing especially after I started having kids and interruptions became more frequent. Made it easier to remember where I was. Love watching you. I have learned so much. Thank you so much
You are the best teacher in the whole world. We love your work, after watching your videos, we are making alot of sense now in our restaurant. Thanks chef. Africa is learning very fast from you
This video is essential for any food professional and also for anyone who is a home cook. Before chef Jean Pierre, French cooking was this unattainable art mastered only by the few, but after watching his videos, it's easy and it is all about the right ingredients with the right technique. The fact that he is sharing this experience with us for free speaks volumes about his depth of love for food and his generousity. Thank you Chef
Alors là... C'est la vidéo la plus riche et la plus utile que j'ai vue depuis longtemps. Vos 56 ans d'expérience professionnelle résumée en 30 conseils et astuces. On peut dire que vous avez l'art de transmettre vos connaissances et votre expérience. Ce n'est pas donné à tout le monde. Merci infiniment Monsieur.
You've changed my life JP and I'm very grateful for it. I'm far happier and healthier than I've ever been. I'm now able to do dishes that I once thought were the realm of gods and found myself improving more and more with every meal I make. I truly do value that journey we started back during the lockdowns with the pandemic. Very grateful for all your work and use your videos as my menu all the time. If I'm looking for a challenge I just see what I haven't bothered to do yet. The only thing I do myself outside of what I've learned here is Miso soup lol
Quick tip for your wine sealer ....rinse the stopper under water before you put it in the bottle - you'll get a much better seal on it when you pump the air out 👍
Remarkable advice. I've been a subscriber for 3 years and hang on every word. And I must agree whole heartedly, "Butter makes everything butter", "Onyo always number first", and "Even a child could do it." God bless you as you have blessed us with your teaching.
hey chef, im 16 and because of you i got my dreams come true, i wanted to be a chef in sweden and because of ur tips i finally got a job as a chef in stockholm, thank you for everything.
Bonjour, Chef Jean Pierre: Thank you for sharing so many kitchen-cooking tips. Indeed, some are critical, practical & instructive, others clever & intuitive. The factor I most appreciate is your artistic eye & palette which equivalent to the pleasure of eating well-prepared foods emphasizes correct cooking procedure. / Aloha. // D.C
"Be in the moment, when you cook and taste your food." The best advice of all. Pay attention to what you're doing. A TV has *NO PLACE* in your kitchen!!! You cook because it's enjoyable. Don't dilute the pleasure. Be *in the moment* !!! That's not just good advice when cooking, but for *living* !
I really love this guy. I studied gastronomy and worked for 7 years in kitchens. After covid, I had to change my work path to a more corporate job. After getting back to your videos I'm really enthusiastic and thinking about opening a restaurant. Thanks Jean Pierre
Your videos are never too long. I could watch you for hours. Thanks for sharing your knowledge. Everything I’ve made from your shows has tasted wonderful.
This is a free Master Class lesson on being a Chef. Thank you Chef
You are very welcome 🙏 👍
considering how much you have to pay to go to a high class culinary school, and this chad chef is just giving away decades and decades of experience and knowledge away for free, just because he loves cooking so much. what an amazing tool the internet is sometimes.
excellent point
He made me and my wife dinner many times when he owned French Quarter in Fort Lauderdale, back in the 1990’s. Table side gas stove on a cart. Charming then too
Another good one.
So true!
He's not exactly giving away huge secrets. Sanitize, cook out alcohol, prep your ingredients...
Near every cooking channel will give that info.
This isn't a person who's here for views or clout, this is a veteran who simply wants to educate people on how to cook and eat better. This is a merry man enjoying life and it's beautiful to watch and learn. Thank you
Exactly 💯
Right
Here are some things I learned from you, chef:
1 - Infectious enthusiasm truly does exist
2 - Emotional support butter is a thing
3 - A child can do it
4 - I needed a bigger stock pot
5 - To smear it all over my body
6 - Things last 17 years in the freezer
I may have picked up some cooking tips as well.
God Bless Jean Pierre!
Don't forget "A-MAIZING" which is one of my favorites.
HA! You nailed it!
and the secret about caramalized onyo
LMAO! Budder it’s a good thing!
Anybody else hear Chef in their head while cooking? Chef, thank you so much for teaching and inspiring us. ❤
🙏❤️
Haha yes...especially when adding the garlic
@@arnoeagleeyesand dicing the onyo?
I hear him in my head just going about my day-to-day activities. Now I use “beautiful!” all the time.
Yes, it's hilarious how often I let him lecture me!
Not much happiness in this world we live in, but with Chef Jean-Pierre around i feel like things aren't that bad
There is happiness Jarrid. Make it happen. A smile and a kind word are contagious. LOL, (there is virtual proof! It is part of our language now). I know some days are tough, but you even force a smile and it will start to be natural. God Bless.
Skill issue
Great and accurate comment 😊
Chef JP is a blessing to the culinary world. ❤
Best English language foodtube around ❤️
He is the culinary world!
I love this man!
To the WORLD thank you very much.
I like the longer videos. It’s like a high level lecture at a cooking school.
Agree!
100%.
I don't usually take the time to comment but I've actually learned some really good genuine sound advice. There's nothing to sell you here but culinary skills.
How can you not love this guy!
🙏❤️
I tried... It's impossible 😁
So much fun just watching him present .now I wanna to try😊
I love Chef to pieces 🥰 Chef Jean can Chef nap me if he wants too 🤣😇
In my 75 years I've watched quite a number of cooking videos. Without a doubt I've never seen one where the chef gives out his secrets and techniques. You've attracted your audience with no nonsense, easy to follow recipes. You often say "Even a Child Can Do It". Well it's true . You inspired on of my nephews to put away his video games and is now in college taking culinary. Even after many years in front of the stove cooking for a large family I've taken on some of your tips and recipes. With a 1.7 million subscribers one needs not doubt that you are a master as your skills. Thank You....from one of your biggest fan.
I Absolutely agree! This is Legacy, Recorded!
Fully agree. This video and the 3-hour teaching video of Jacques Pepin are the two best teaching videos re (western) cooking I know.
Well said!
He is very good but he is not the first to give up his cooking secrets. Back in the 70s you had chef jean-Claude, in the 60s you also had excellent chef that gave good techniques. Each one has thought me different techniques.
I agree. However, that was the 70’s and there were many great chefs and teachers back then, even on tv. But not anymore. I loved attending this man’s classes for years and he is so humble and sincere and filled with so much knowledge. Not many teaching chefs like him in 2024.
As someone who spent 15 years in kitchens before switching careers, I often forget that most people don't know these simple tips. Mis en place is day one stuff in professional kitchens. Great video for amateurs!
Chef Jean Pierre deserves a giant medal for being a lighthouse of love and happiness. The type of person you really want to have in your life.
Chef deserves a Nobel prize. 😊
Yes, Yes, Yes. I have cooked in a kitchen for 63 years. I learn new tips in every production. I love his faith sign in his kitchen. I live in a mobile home with very little cupbord space. I have a hard time with organizing the ingredients I have for each nationality I cook. So for instance, I have a crate with just Oriental bottles. One with Mexican and Hispanic recipes. ETC.
I'd love to have a kitchen like JP has. I do have a gas stove! I have been buying the kitchen stuff that JP recommends. Now. I am working on organizing a small kitchen. I need to purchase a large cutting board. Those run about $100. On Amazon. Many of the tooks and kitchen ware I have . I finally after so many years of cooking, purchased a good stand mixer!
Jp, thank you for sharing your magic with us. You are a delight to watch and learn from!
I can't agree more!!! Great human being for caring, fun, respect, and love! Can we mis en place this guy to share with others?!
Exactly this ❤️
Onyo makes you cry, Chef JP makes you laugh!
When you get a notification that Chef Jean Pierre has done a video that is almost an hour long, you know it’s going to be a good day 👍👍👍
Chef, my father in law who passed away 10 years ago was a two star Mitchelin chef. He thought me so much about food and cooking and you remind me so much of him. Thank you for your beautiful, simple and practical advice. You make me miss him more each time I watch your videos, but that’s a good thing. From Lar in Ireland
🙏❤️
There's no other RUclipsr that makes me smile as soon as I see an upload. Genuinely makes my morning every video
😂
No kidding, I always “Like” before I watch as I know he never disapoints. Love the flailing fingers when it’s too hot or when it’s really delicious. Also remember to measure carefully! Spread all over your body, Onyn first and I love Budder. LOL!
@@Sneakers-s5r Don't forget "You can freeze it for 17 years." This guy is the best.
I don't see his videos at the time Jean Pierre uploads new ones but I do smile when I see him after clicking on one terrific chef really nice man and always makes you feel Good while watching as you learn.
king of dad jokes and great cooking!
81 years and still learning. The Chef is a great teacher. I wish they still taught Home Economics in schools and just played the chefs videos for the entire class semester. I think we would have a healthier generation of young people.
I agree with you about schools teaching Home economics ! I couldn't believe when they stopped teaching those classes. When I was young I LOVED Home Economics ! Nowadays young people eat all fast food which is horrible for them ! Ridiculous !
Yeah. Once a week, do a class following the video. Before you know it, that kid would be cooking dinner for the family. My parents worked in kitchens so I was drawn to the culinary career field, without them I'd probably have gotten into the technology field in some aspect or graphic design. But being that I was interested in technology and art it's played a pivotal roll in the presentation of dishes or displays and if something breaks ill lookup the manual and fix it myself. Had a toggle switch fail on a oven last week, part cost $27 and took 15min to replace. Saved a hundred or so $ doing it my own.
@@mustangmikki1947 I agree so much. That class taught me so much. We had a guy or two in class. That was always more fun😊
They just need to call it _"How to Life"_ class.
Teach:
- Cooking
- Baking
- Basic economics, finance, and budgeting
- Basic home repairs
- Basic car maintenance
- How to houseplant and prune a tree
And while they are at it update health classes to be useful, as well as fix nutrition education.. which is currently very oversimplified and wrong, but that's another hill to die on.
And I'm sure many things kids parents are not teaching them.
When you're right you're RIGHT.
I can't tell you how much my culinary skill has improved because of this man. His videos are a culinary academy. I have every cooking tool he says is needed and follow his advice religiously as he NEVER gives anything but good advice You can tell this man was an educator as he's sooo good at telling you WHY to do things rather than just...now do this, then do that. Chef Jean-Pierre is my Culinary Sensei and learning from him has elevated my cooking to where all of my friend's now drool at the thought of my cooking them things. Thank you Sensei for helping me to become the cook I always wanted to be.
YOU are the reason why we do this! Godspeed! 🙏❤️
@@ChefJeanPierre God Bless you Sensei. And THANK YOU.
I call it putting my "mess in place." 😊 Best tip ever
That's my kitchen after chopping etc.
Same as my kitchen after watching chopped 😅
There are many great chefs in the world, and still quite a number on RUclips. But there are very few chefs (a handful, I'd say) who are excellent teachers. What I learned on this channel is that you don't have to be a great chef to make great food. You have to know what to do and have good technique and I learned many things about that on this channel.
My husband was the chief and I never cooked after he was diagnosed with terminal cancer he started teaching me and I video recorded him, so we cook together. Unfortunately he was gone in less than a year and now I cook with Chef Jean for the things I didn’t get to learn from my husband and know kind of sort of how the flavors should be so this is good and helpful. Than you
God bless you.
I am so sorry for your loss. It must be devastating. I~m glad that you have that momentum of him.
I’m so sorry for your loss but the sweetest thing I heard was that you two spent precious time together.. he showed you how to cook, he loved you ❣️ .. you will always have that beautiful time and those meaningful memories together...
May God always be with you and keep you and above all, bless you.
So sorry for your loss just lost my dad to cancer and all his little “life lessons” are constantly popping in my head with his voice lecturing me. He was no cook, he couldn’t even boil an egg 😂 but he knew allooooooot about other stuff. Sending you lots of love and virtual hugs dear ❤❤
As I was watching this, I realized due to watching you for years I have picked up a lot of these tips already. I felt proud. Thank you!
Same!!!
SAME! Oyo always goes in first.
Except if there is bacon 😁
Same!
Best chef ever. Thank you for sharing your knowledge with us! And your sense of humor too! ❤
🙏❤️
I love that all tips were “the most important” tip; they really were. Thanks.
I can’t believe as a 45yr old man, I get so excited for chefs videos….. this is 55 mins…. The cider bottle has been opened, Maise en plase done 😊
Sauce cooking…. Watching chef teach me….
What a pleasure chef….
Thank you for teaching me so much and improving my cooking skills no end…!!!!!
Sending love from the UK 🇬🇧❤
Thanks to Jack to for making chefs videos. No over editing… great camera work 😊
Thank you 🙏 ❤
You are so right Sir.
I retired as a club DJ only 6 years ago, i enjoy these videos as much as when i was on stage. also the crowd here is far more engaged than any I've ever played at, or been to. Chef is a master of his art form.
I'm 69 and have always considered myself a good cook. Well dear SootyHunt, I'm like you. I'm still learning and I most certainly enjoy rubbing Sauce Mornay all over my body. 🥘😋
My friend I'm 66 and in awe watching his videos. And yes he is one of my top 5 Chef's that has taught me me, prepare, season, taste it, time it, but most importantly, its your kitchen, MAKE THE MEAL your own. I wish I was 30 years younger and had been one of his students or worked in his restaurant! So yes I agree; he is a 5 Star Cheff! avb P.S. Remember cook the ONYUN first and don't skimp on the Butter!
Mise en place
I am a food historian and food writer. I look at food all day. I think about food all day, every day. Whenever I lack inspiration, I come here. THANK YOU, Chef Jean Pierre!!!!!
(Also, I am no longer able to pronopunce onions as anything other than onyo)
Onyo is number first!
@@PrecludeLP
Unless there's bacon!
LOL
@@supergeek1418 and mushroom
Same! It's ALWAYS "onyo" now. Funny how many people comment this on here.
"Thank you for sharing your knowledge with us, Chef! I'm from India and 30 years old. I'm leaving my mundane banking job behind to enter the exciting culinary world. You've been a great inspiration to me. Wish me luck, Chef! 😄"
Chef, you are a treasure! I am eternally grateful for all the wonderful things you have taught me these last few years. I thought I enjoyed cooking 10 years ago, but I had no idea how much joy could be spread throughout my home since I started watching you. Hearing my son say "Mama Mia!" while helping me prep dinner warms my heart. I believe your joy of cooking will carry on for generations of so many people, & I can't think of a better legacy. Love you Chef.
Thank you very much for the kind words. It is because of people like you then we do what we do. Godspeed! 🙏❤️
I'm 'internally' grateful. Onyos rule!
As someone that works in the industry, I cannot emphasize how important these tips are. These are extremely valuable and most people over look them. They sound simple but the best advice is always simple.
The mere notion of holstering the scraper beneath the cutting board might change my life. I've been putting it back in a drawer every time like an idiot.
Great video, Chef! When my wife was alive, I was not allowed to cook. I was always in the way or made big messes. I'm 74 and can barely boil water! However, with your videos, not only are they educational, but they are also fun! I've been buying the tools like you have. Cutting board, strainer, scraper, etc. I'm sold! I'm also subscribing to your channel, now. Thank you, sir!
My mom was like that, my dad wasn't allowed to cook, or anyone else in the family. 😁
im 74 as well, and had to work outside of house most of my life so never really learned to cook very well. chef Jean Pierre is a God send for me as well. happy cooking
@@marthaarmstrong966 Thank you! GOD Bless!
You are great ❤
@@teresafirestone9382 Thank you Ma'am! God Bless!
Mise En Place! I’m 60 and have been cooking my whole life. The first thing I do is my mise en place. I get everything out, prepared, and set in different containers. Then I take a break, (I’m old, and my back is whacked). After I rest my back a few minutes, I turn the music on and just cook. I clean as I go, so when I get done I can relax and enjoy my meal. Those habits have made my life in the kitchen much more enjoyable! Thanks for all the advice!
same!
The one thing I took from cooking classes in high school was to wash up as you go. It's so nice to have everything cleared away before you've even started eating, and the kitchen feels less chaotic while you're cooking too.
I can't comprehend how people can cook with the TV blaring (Truthfully I can't understand how people watch TV at all). Music in the kitchen is defiantly the best! I have a mini system I bought almost 30 years ago that has lived in my kitchen almost its entire existence in my possession.
I'm still learning to clean as I go. I'm getting better but still need to work on that more lol. I am a messy cook but always trying to improve on that.
If I were a culinary instructor I'd have my students watch this during the first day of class while I go outside and swing on a hammock and stare at the clouds. Chef Jean-Pierre covers a lot of ground in 55 minutes. Nicely done!
I love this guy, funny, happy, thorough on teaching.. I've learned more about cooking in a few videos than I have from cookbooks in 30 years...
Thanks! I’m glad you enjoy the videos! 🙏❤️
@ChefJeanPierre I sure do. If I'm not cooking, I rewatch just for the humor. You put me in good moods, lol.
Agreed! 👏🏻 👏🏻
Love this guy. I've made almost everything he has done as a therapeutic thing to feed others and my mind. I have fun in the kitchen
I did the same like you 😂. Cooking is therapeutic. Sharing with others is a bless. The chef inspired me to enter to the creative world of cooking some months ago. This guy is the disaster of psychologists. He is here to remind us that there is nothing more joyfull than to create something from nothing. I like his moto 😊. I love my life. I started saying this to myself everyday during cooking. But most importantly ....i mean it.
I have a college algebra test due in 3 hours. I’m screwed, but at least I have Chef JP. He’s my version of emotional support butter.
@@Sniperboy5551 I gave 100s of such tests. After so many years i realised that learning has nothing to do with college, decrees etc. Learning is a journey you choose to take. Enjoy learning. Tests is bureocracy 😉
As a teacher of almost 20 years in NYC, I can say that it’s truly wonderful receiving sound and heartfelt advice from someone such as yourself (a natural educator). Lots of people in your position wouldn’t want to be bothered with making a nearly 1-hour video with no cooking in it! That’s why you stand out as someone who’s unique and wonderful. Thank you so much for all that you provide for us. The world is a better place because of people like you. 👍
EMPHASIS ADDED
👨🍳👨🍳‼️‼️‼️
Oon-yon (NOLA-style)
Nice!
I was a chef over 25 years ago, and I love watching you. I get into the kitchen as often as possible, but sadly now it's less and less. Keep going, you're great.
Dear Chef Jean-Pierre,
I subscribed to your channel a couple of years ago and I am THRILLED at its success because you totally deserve it. I've watched SO many of your videos and cooked a great deal of your recipes, often multiple times (gourmet steak burritos=YUM).
I've certainly learned a lot from you as well as from Andrew Rea (Babish Culinary Universe), Joshua Weissman, Sonny (thatdudecancook), Chef John (foodwishes), Chef Frank Proto (Epicurious and Protocooks), and Adam Ragusea. All of those channels bring something to the table (pun intended), but your channel is my favorite because of your enthusiasm, silliness, knowledge, and most importantly, your passion for teaching us.
THIS VIDEO? Wow. Just wow.
Thank you. This is a gift.
Just an update...I think I will be visiting your store, to pick up your cutting board for my husband. It is beautiful, and he does all my chopping, as he's better at it than me. I am the one that cleans as we go! Also, loved your garbage bowl hint, as we use an upcycled container with a lid to collect all our compostable scraps as we cook. Keeps the area clean as we cook, however, since we've been following you, it requires more frequent dumping in our compost pile. That's how much more we use fresh herbs/veggies, etc. Thankfully, we are able to have fresh parsley, tarragon, tyme, basil, and sage growing, so not necessary to store in fridge. Part of our mise en place includes visiting our garden to harvest what we need. You have taught us to LOVE fresh tarragon, and we grow both flat & 'curly' parsley, a game changer. Thank you chef. I must say, it is enjoyable to read all the comments, and see how many lives you impact, and the joy you bring to so many people. Mama mia, you (and Jack), are a gift!
Oh my, the strainer with the flour to thicken it.... 🤯. Ive been mixing off to the side my whole life. Thank you
Thank you Chef. I come from a different background (Taught the love of cooking by my Great Uncle who was a U.S. Navy Cook during WW2). In all of my career paths (currently an educator) I've learned that the most important step in being successful is preparation. It doesn't matter how brilliant of an artist one is, if the daily preparation isn't complete the entire day of work is going to be less than ideal, and likely a failure.
🙏👍😊
Mise En Place!! So important. Get everything ready. chop everything first and have it ready
Besides Miss en Place, the best tip from this video…don’t measure. FEEL the food. My wife thinks I’m a wizard. I just know what tastes good and it comes from practice. Great video as always chef.
Cook like an artist, bake like a scientist.
, drink like a pirate.
That’s a great way to put it!
Truth!
yeaaa Mr. White, magnets!!! Yeaaa Science b***h
❤
PREMIÈREMENT MERCIIIII
J'ai 67 ans et j'ai été dans les cuisines presque toute ma Vie c'est une passion je nais jamais suivie de cours,, juste une question d'amour et de Non gaspillage avec un Poor Budget,,,Vous êtes Un Maître Chef et le Meilleur Teacher que j'ai eu jusqu'à présent
MERCIIII ❤ ETJ'Aime encore Plusss cuisiner Grâce à Vous JeanPierre
Ginett de Mont Tremblant 🎉
Merci pour les mots gentils! Vous êtes la raison pour laquelle je crée cette chaîne ! Je suis heureux que vous appréciiez ce que nous faisons !
Bonne santé mon ami ! 🙏❤️
The best part about mise en place is I actually started enjoying chopping. The prep is now almost as fun as cooking.
TIP #31: Marry A Great Chef! 🥰✌️😎😁🌹😍
😂😂😂❤️
😂
That's my next goal!!❤😂
I'm in culinary school studying to become a chef
Lol mental support butter 🤣 I love butter. ❤❤❤
It is also an honor for us to receive such teaching. These are all little tricks of the trade but they have great importance. And not all chefs share them. A big thank you to you Jean-Pierre.
You're an amazing teacher Chef. You've made me a much better home cook and I enjoy the process so much more!
🙏❤️
Thank you, Jack, for putting in the Celsius and metrics! ❤
This is by far the most important episode that you have made. As a culinary student, they don’t teach some of these lessons. This comes from tried and true experience. I have in the past encouraged the staff to soak the plastic cutting boards in a solution of bleach water overnight as they closed down the kitchen. I think it was good measure.
Just don’t do that for a wooden cutting board 😂
defiantly!@@Sniperboy5551
Excellent advice, I soak tea stained mugs and my cups in hot water with a spot of bleach
@@roncooke2188 Yes! so do I! better than a scrubby that will scratch and make them stain easier in the long run!
I clean my dishcloths by spraying them with clorox cleaner, let them sit awhile, then pour a kettle of boiling water over. Easy and works great.
Jean-Pierre is very sympathetic.
Five years ago I retired early and started taking cooking more seriously. I've always considered myself a good cook but wanted to up my game so I signed up for some online classes taught by celebrity chefs. That helped, but nowhere near as much as these videos from Chef JP. Once I found his videos I was hooked. The best part of Chef's videos is that he focuses on the "Why" and on technique far more than just on a recipe. That and making my own stocks have really changed my life. The only real downside of these videos is that cooking well at home has taken the fun out of dining out. Some of my once favorite restaurants just don't taste the same now that I make the same things better at home.
I completely agree about the dining out. When I eat certain things at restaurants, I know it could be better if they followed Chef JP methods.
For me, thats most restaurants except for Sushi. I love thai food, but still have to learn its nuances.
Shelf liner under the cutting board. Brilliant.
Every time I think there is nothing left for me to learn...
Been doing such for years but under mine is one of those round rubber thingeys they used to sell to get a grip on lids you couldn’t open. I’m just glad to see him advocate for a wood board. They fell out of favour for a while but I refused to give mine up. Been using a wood board, which my Dad made for me, for years. I loathe those plastic, glass things. They make my teeth itch.
I store my silicone baking mats under my (HDPE) cutting boards. Small kitchen, so that’s a space saver for me and serves the same function as a shelf liner. I like the poly cutting boards because they are inexpensive, soft enough to not damage knives, clean well, and are thin enough that I can easily stack two on top of my counter even though I’d typically only use one during food prep.
I smiled when Chef JP made this recommendation about using this type of non-slip shelf liner under your cutting board. I have been doing this for decades. You buy it in a roll and cut it to the perfect size to fit under your size of cutting board. Excellent point, too, about why you should not use a wet paper towel under a wooden cutting board. Thanks, Chef!
My DEAR Chef, I gotta tell you.... Out of curiosity, I took an online "chef's test" to see how much I have learned from you and other chefs and cooks on the internet. I must tell you, I did VERY WELL! They said I was a "master chef"!!! HAHAHAHAHAHAHA And I never left my seat to learn it! lol. Just practiced what y'all taught me and used family and neighbors as taste testers! The things I make get raves! (I haven't told anyone else yet). I thank you for sharing you wonderful skills and experience with us!!!!! I STILL "wouldn't know how to boil water" if it weren't for y'all!!!
Dear chef Jean Pierre. I learned to cook from scratch watching my mom and grandma, so it was all intuitive. I thought I was decent in the kitchen, until I found your channel a few years ago. Let me tell you! I'm embarrassed to say I was very meh at best because I didn't know most of the why's behind what I was doing, so most of the time it would be a cursory dinner with many short cuts. I owe it to your teaching that not only my cooking skills have improved, but my husband appreciates me so much more. He smiles when I tell him "I'm busy listening to my best friend". After every dinner I'm already planning the next meal. You have a special way to captivate your audience and make cooking seem fun and not a chore. THANK YOU!
🤣 Same thing with me! Thank you!!
Oh yes! I'm an accomplished housewife of...22 years (omg). Like you, I learned from my mother and grandmother. And I guess I've always been pretty good at it. Mostly, I think, because I've always been looking for new things. Always expanding, creating, daring to try something new. And I try a LOT of new things. It takes a LOT to get into my rotation, lol. Chef Jean-Pierre has given me at least 4 or 5 recipes I now consider to be standards in my house (try the buttermilk polenta cakes and thank me later, lol). And that's just in...what, 3 years? Definitely the best chef on RUclips right now.
@@Revelwoodie I must have missed that recipe, but I will try for sure. Thank you for sharing.
😂❤@@Revelwoodie
One thing I would like to add to your last entry about using dry herbs. Always give your dish time to reconstitute those dry herbs just as if you added salt or sugar. You allow them time to dissolve and flavor your food. Dry herbs need some time, too. You might think you've added enough of a dry herb only to find out later that it's overseasoned! Give your recipe the time it needs to incorporate flavors properly. Practice a little patience. All good things come to those who wait.
Thanks, Chef, for sharing your experiences and passion for cooking.
Awesome comment. Thank you so much for sharing!!!😊
thank you Pierre. You make kitchens happy worldwide.
My wife and I cook together all the time and lately, she has been asking me why I am not measuring the ingredients as I cook and I tell her...I measured correctly or it's so simple that a child could do it. Thanks Chef Jean-Pierre for making cooking fun.
I love your videos Chef. Who ever complains about them being too long well, maybe they need not watch. I love your long videos because it means I’m smiling and laughing and learning a lot longer. Thank you Chef. ❤
Dude thank you so much. It is all really simple stuff, but listening to all your tips; even a veteran chef will pick up on 1 or 2 things that they just do instinctively and don’t think about-and when you put your finger precisely on it, it makes them appreciate it again just like when they first discovered it!
We all appreciate you. From the beginners to the pros-thank you 🙂
JP makes me Laugh, hungry, feel like cooking, want to learn more and have fun in the kitchen!! Love this guy!! And Jack with the amazing camera skills and animation is fantastic aswell!!❤
My ex wife was a chef. I put her through the culinary academy and she was very good. I spent 18 years with her and I have learned far more from your videos than I ever did from her. Thank you profusely
Did she also have a "French" accent that slipped every now and then?
your recipe poached salmon in butter was superb, Thank you Chef, Gloria
Thank you for making these videos, making us laugh, and teaching me so many things.
Fantastic video chef. I have used most of these techniques for the past 3 years, and it has been a game changer. I no longer stress over cooking but have enjoyed cooking. Thank you.
I can delete all my misc notes & just refer to this GREAT video!! THANK YOU CHEF JP❤!
ps ... wishing you a wonderful Easter🌷
Excellent advice. I watched the whole hour. All the tips are valuable and I will follow them. Some I have learned from your other videos. Your channel is actually helping me be an excellent cook.
These videos are worth a thousand bucks or more. Because this is culinary schooling, but we get it for free. He is making great chefs out of all of us!
the tip about not using a wet paper towel..... every other video on youtube suggests to use that but chef jean gave a good reason why not to use it and what would be the best substitute for it...... thank you chef😄
Dear Chef, I just need to tell you that I am a RUclips addict however, you are my favorite personality by far. I feel like you’re talking directly to me.
Thank you so much Mark! Having cooked in front of a live audience in the past 20 plus years in my cooking school changed the way I now cook and relate to my audience! I still feel today like my students are in front of me!!! 😊👍
Reading the entire recipes is huge, then doing a mise en place. When I don't, it makes the entire cooking experience so stressful, especially if it's something I've never done before . I've been training myself to read the entire recipe, not just the ingredients list, but all of the steps multiple times, and going through the stops in my head. I can't count how many times I've gotten 2/3 of a way through a recipe only to realize I missed a step or forgot to add or prepare something, and now I'm in panic mode.
Keep up the great content Chef!
I used to HATE cooking! Until I learned how from you, Chef Jean 😊 Married 39 years, plus six children to feed 3 meals a day! I thank God I could read recipes but … I had never learned techniques or the “why” of what I was instructed to do. You changed all that and I absolutely love cooking along with you 🎉 My husband is retiring soon and I’m looking forward to spending some time together learning even more from you and your exceptional and entertaining teaching! God Bless you and yours 🙏🏻🙋♀️
Jean-Pierre you are the consummate teacher & a lovely soul. Respect from a Scot. 💙🙏🏻
🙏❤️
My internet friend Chef Jean-Pierre never be concerned if a video is long! No lesson from you could ever be too long! We love watching, learning, laughing. TY for being my teacher.
No matter what the job is, preparation is 95% of the job. Love your channel Jean Pierre.
Thank you chef. I have watched cooking videos and food network and the cooking channel for years and never heard someone as informative as you. Explaining not only what to do but why is the most important part. You are undoubtedly the best !
Chef Jean-Pierre, if you see this: I think a great video would be how home cooks can prepare larger menus for guests. For instance: if I'm having guests in the evening, what steps can I take already in the morning? Can I peel potatoes and leave them in water? Should the water have salt (almost like brining)? What vegetables can I chop without them drying up? Carrots? How long does diced onion stay fresh? In larger kitchens, how much gets cooked in advance and then only gets reheated before serving? Rice? Potatoes?
I would really love to see a video on practical preparation skills like this for ambitious home cooks planning 3-6 course meals. 🥂
YES!
I can't wait for that day.
Seconding this!!! I’m trying to host a Friendsgiving dinner and I wanna cook everything and even bake but the amount of prep and doing overwhelms me 😢
Mise en place is something I learned long ago when making my first paella, if you can imagine not having all those ingredients all pre-prepped lol
Totally agree with reading directions all the way through first, not just for knowing if you have all the ingredients but also to have in your head the whole process broken down into steps, as some might need to be fast. Then I only have to refer back to the directions for minor clarifications along the way.
BTW, that's a beautiful cutting board!
Chef
I can’t thank you enough for the wealth of knowledge you have instilled in me and shared. This video really sums up so much after watching you for so long! I wish you all the best! Your knowledge is priceless
Cheers from the Florida Keys
Due to my wife’s health I now have to cook vegan for her so it’s a whole new challenge. As daunting as it sounds, it not so bad. Stuffing mushrooms and doing all I can with sweet potato’s and sauces etc.. your foundation has shown me so much. I would love to see you do a few Vegan dishes! Some folks just can’t have proteen due to estrogen etc…
Well Chef.... well done!
The best tip I can pass on is "Use all these tips!". I watched this video and in my mind I remembered the other videos you've made using these techniques and smiled. But the best - now I am much more comfortable in the kitchen, from sanitation to technique. You've been a game changer! Kitchen is again a place of fun... not a chore!
Sure glad you "retired".
"Kitchen is again a place of fun... not a chore!" I could not have asked for anything better in my wilders dream! THANK YOU! 🙏❤️
I just bought myself a probe thermometer!!! We celebrated Easter early and I spend $$$ on an organic boneless 7lb leg-of-lamb and did not want to mess this up. The absolute BEST investment I ever made. PERFECTION! I don't know why I did not do this earlier in my lifetime of cooking!
Your Videos are never too long. Thanks!
Chef is a culinary genius, and equally the same as an instructor. I believe anyone that watches he videos, practice his techniques, will eventually be come a capable and talented chef of their own. Thank you chef for all you do. 🙂
Thank you Chef for another fantastic video.
My cooking skills went from stressed “Ding Dong” to relaxed home cook by following your cooking videos.
I realized I’m already using about 80% of your „most important” list.
Going to implement the rest now, like getting two more thermometers , a bigger wooden cutting board and going to have my sanitized water more organized and ready to use all the time.
thank you for sharing all your knowledge in a fun way.
One hour went by like nothing.
Happy Easter to you and your crew
Thank you 🙏❤️👍
When I was a kid and my mom was teaching me how to cook the first thing I was taught was to get all the ingredients out and as they are used set them aside to be put away when done. This turned out to be a good thing especially after I started having kids and interruptions became more frequent. Made it easier to remember where I was. Love watching you. I have learned so much. Thank you so much
Thank you chef for passing on wisdom
You are the best teacher in the whole world. We love your work, after watching your videos, we are making alot of sense now in our restaurant. Thanks chef. Africa is learning very fast from you
This video is essential for any food professional and also for anyone who is a home cook.
Before chef Jean Pierre, French cooking was this unattainable art mastered only by the few, but after watching his videos, it's easy and it is all about the right ingredients with the right technique.
The fact that he is sharing this experience with us for free speaks volumes about his depth of love for food and his generousity.
Thank you Chef
🙏🙏🙏❤️
Alors là... C'est la vidéo la plus riche et la plus utile que j'ai vue depuis longtemps. Vos 56 ans d'expérience professionnelle résumée en 30 conseils et astuces. On peut dire que vous avez l'art de transmettre vos connaissances et votre expérience. Ce n'est pas donné à tout le monde. Merci infiniment Monsieur.
You've changed my life JP and I'm very grateful for it. I'm far happier and healthier than I've ever been. I'm now able to do dishes that I once thought were the realm of gods and found myself improving more and more with every meal I make. I truly do value that journey we started back during the lockdowns with the pandemic. Very grateful for all your work and use your videos as my menu all the time. If I'm looking for a challenge I just see what I haven't bothered to do yet. The only thing I do myself outside of what I've learned here is Miso soup lol
Thank you so much, every single tip you gave was helpful. You're obviously a wonderful cook. I will be watching you all the time now. Thanks again!
Quick tip for your wine sealer ....rinse the stopper under water before you put it in the bottle - you'll get a much better seal on it when you pump the air out 👍
Remarkable advice. I've been a subscriber for 3 years and hang on every word. And I must agree whole heartedly, "Butter makes everything butter", "Onyo always number first", and "Even a child could do it." God bless you as you have blessed us with your teaching.
hey chef, im 16 and because of you i got my dreams come true, i wanted to be a chef in sweden and because of ur tips i finally got a job as a chef in stockholm, thank you for everything.
👏👏👏 Bravo, and remember only work with classically trained Chefs that respect ingredients and only use the best you can finding no shortcuts!
And don't be afraid to use bleach 😁
@@ChefJeanPierre I love you bro ❤️
Chef, you are the best channel on RUclips! You are a National Treasure.
Bonjour, Chef Jean Pierre: Thank you for sharing so many kitchen-cooking tips. Indeed, some are critical, practical & instructive, others clever & intuitive. The factor I most appreciate is your artistic eye & palette which equivalent to the pleasure of eating well-prepared foods emphasizes correct cooking procedure. / Aloha. // D.C
this is my first time watching your videos. Super helpful tips as someone who cooks dinners and didn't have that experience growing up.
"Be in the moment, when you cook and taste your food."
The best advice of all.
Pay attention to what you're doing. A TV has *NO PLACE* in your kitchen!!!
You cook because it's enjoyable. Don't dilute the pleasure. Be *in the moment* !!!
That's not just good advice when cooking, but for *living* !
🙏🙏🙏❤️
Hear hear!
As a woodworker I thank you for the comments on the cutting board.
👍😊
I really love this guy.
I studied gastronomy and worked for 7 years in kitchens. After covid, I had to change my work path to a more corporate job.
After getting back to your videos I'm really enthusiastic and thinking about opening a restaurant.
Thanks Jean Pierre
Your videos are never too long. I could watch you for hours. Thanks for sharing your knowledge. Everything I’ve made from your shows has tasted wonderful.