Those who complain about the length of a video should be ignored. Take the time to teach! There will be those who complain even if a video is only three minutes... :)
It's amazing how quick these 'long' videos take as they are packed full of excellent tips, and ideas, not to mention how entertaining Chef is. BTW I'm so hungry right now. Love Seafood Chowder. I guess I'm having this tomorrow night!
I have worked with many chefs from all over the country,as a catering and/or banquet mngr. This man has it all,great talent,artistic skills,practical knowledge,years and years of grueling labor, sensitivity,and pleasure in creativity, sensitivity,organiization,and power
I started cooking with a French chef from a restaurant name Cafe Europa with Bernard Lapo, also with Brasserie L’Écosse. Those are some of the top restaurants. One day, I took a recipe from the Sunshine cuisine. It was a Friday. The recipe was a ginger teriyaki with snapper. I was the chef for Kaleidoscope on Coconut Grove Miami, Chef Jean Pierre came to dinner that night and ordered the special.After dinner he came to the back and ask for the chef. I presented myself to him: I said , I am chef Jacques D. He asked me for the recipe. I told him this is your recipe: my recipe , I said yes your recipe. This is one of the chef that I am ready appreciate his talents. One thing about me, I am always make changes on any recipe that I get from someone. Chef Jean Pierre is always the best!
Good Grief! At age 82 I'm getting psyched into cooking again! It's been a hobby for years, and I've developed my own recipes for a few favorites, but I've slowed down over the years. Then I discovered the Maestro! Now I feel like starting all over again! 🙂Thank you Chef!
@@ChefJeanPierre do you ever give any advice on cooking i wanted to ask. I'm a bit picky when it comes to vegetables. I don't like the crunch texture when it comes to vegetables but I have no problem eating them fully cook to a soft texture like a fully cook potato. Can you do most of your recipes with fully cooked vegetables
@@stephenmatthews6083 you can definitely modify any recipe so veggies are cooked to your liking--im also picky about crunchy veggies. You can do this by very briefly boiling (blanche) veggies before you sauté til the desired texture, or just sautéing for longer. Any recipe will typically allow this, unless you're talking about browning or having too mushy texture. Hope that's helpful.
@@stephenmatthews6083 also finely slicing / dicing your veggies in an even, consistent size will also do wonders for getting the texture you want quickly. Sharp knives!
Please Repost anywhere and everywhere I'm not only A US citizen but also a US Veteran, yet I cannot get justice here: I was Illegally Shot with a Taser, Aggravated Assault, Fourth amendment Violation, by the Bloomingrove PA State Troopers that committed theft, false arrest, also false imprisonment. Illegally held in jail on bogus charges "that were proven false last year". I have transcript minutes. All initial Probable Cause Charges were proven false, therefore all charges stemming from it must be dismissed by Law Mandate, which is not the case here. They Held Me in the county jail until My Nephew had posted My Bail. A $30,000 bond. While My Mother went on hospice and died Feb 15-March20,2019 died while I was illegally arrested and held all in a violation of both State and Our Constitutional Law Mandates. Https://ruclips.net/video/v8gl-uCvgbM/видео.html This is My actual written statement of part of what actually happened not all of it. I have to discuss with the lawyer first whether I should put the rest, as their kind of in trouble between the video and this their just in so much trouble. All contrary to the Law. 1drv.ms/w/s!AupUfe3dYPHOghhjqxOzvJaN3VTs?e=5mIuvi The cops are caught dead wrong on video and also transcript minutes that follow below at the factual testimony on the transcript of the Preliminary Hearing held on the date of: Tuesday 14 January 20, beginning at 12pm. Hearing held before the then District Justice Paul Menditto, 213 Silver Lake Road, Demons Ferry, in Pennsylvania photos.app.goo.gl/qNiqJe8zxyfauMDF8 Please 🙏 Help Hi, I'd really appreciate it if you would share or donate to this GoFundMe, gofund.me/d3bc49ef
You know you are the only chef that I enjoy watching 30 minute long videos.....I think that also means that you are a charismatic teacher.....cheers from Greece.....with ouzo!
This man takes me to a place of peace and tranquility. Just love his style, expertise and delightful nature. I have my teen age daughters watch all his videos to learn to cook…for dad…🇺🇸🇺🇸🇺🇸
Does anyone else just click on the ‘thumbs up’ before they even watch Chef Jean Pierre? I just know it’s going to be great and make me smile and make me decide what I’m going to buy I go to Publix tomorrow. Also, Publix does sometimes have seafood stock in the soup aisle and I buy Better Than Bouillon fish 🐠 stock, seafood 🍤 stock and lobster 🦞 stock from Amazon too. I always have it in The fridge. 👍🏻
I'm a sinlge male with no family aside from a tiny dog. Every Sunday I watch Chef Jean-Pierre. He has a talent for teaching. #1 he's organized - he explains history of food or cutting techniques he shares alternatives and other options. Being so orderly he really makes it easier to figure it all out. The only other Chowder Recipe I used was from "Cooking with the Blues" Chef Daddy Jack of Chaplans Restaurant in New London Connecticut. My 2 Favorite Chefs - both very different which I like. Gives different perspectives but they are both my go to. As far as certain Italian Dishes I use Italian Grandma Buon-A-Petitti and most recent OrsaraRecipes here on youtube. For Example Cooking With The Blues Chef Daddy Jack uses Parsley and Tarragon not basil in his Chowder. No big deal just another option. And he does cook out of his Restaurant Kitchen I like Chef Jean - Piearre cooking out of a home kitchen can relate to it a bit more. Happy Holy Days All
Yes ~ Boun-A-Petitti - Italian Grandma, authentic. She is adorable. Love how she prayes and or sings over the food. Awesome how her family is capturing her on film. Recently, discovered Chef Jean - Pierre. Love his Vibes and also how easy he explains how to’s. Great Instructor !!! Happy so happy to be here. 😊
You sir have a very special gift. Aside from your obvious culinary talents, you are a one-in-a-million teacher--so engaging and entertaining. I am so glad I found your channel! Thank you!!
I am a Malaysian living in Perth (Australia). I want to make seafood chowder for dinner tonight and wanted to find a very good method. I came across your RUclips and really enjoying it - thank you for making it enjoyable to watch how you make seafood chowder. And yes, I am using fish stock! God bless you. Please continue to be yourself and continue to make amazing videos.
You know, it drives me nuts when people talk too much during their cooking show. But I LOVE it when you're talking! I can cook right alongside you. I love your channel, Chef JP!
CHEF JEAN-PIERRE, I LOVE, LOVE, LOVE that you let us SEE the cornstarch process; THAT is teaching. When you said, "No, it's still too liquid. I need more cornstarch. I'll be right back", I actually yelled, "YES!". We couldn't see that on the silly Food Network. Thank you. Joseph
Awesome character Chef Jean. Whereas normally I fast forward scenes of dicing etc on other channels. With Chef Jean I hang on every word for the humour, the chill when you are cooking and of course for the measurement of the ingredients 😂🤣😂🤣 love your show Chef. So happy you are doing well on RUclips. 💕
Every time I see a new chef JP video I want to write all kinds of nice things in the comments, but I never have to because there are always hundreds of comments saying every good thing I wanted to say so instead I just thumbs up everything and smile. :) You're fantastic, chef JP!
I’ve used five of your seafood recipes for a friend with cancer I’ve been cooking for. Thank you Chef Jean-Pierre for sharing your incredible recipes and invaluable knowledge.
I am cooking along today. My parents fish off of vancouver island and so i have fresh halibut and salmon for this one and adding scallops. I have really enjoyed your video and your childlike enthusiasm to your craft. Thank you Chef Jean Pierre!
How refreshing to watch good old fashioned cooking, delivered in such a natural manner. A big change from some of those irritating You Tube videos presented by yet another ‘celebrity chef’ or worse…’influencers’ who get ‘super excited’ for just about everything. All noise and no substance. Chef Jean Pierre is wonderfully entertaining while being educational and informative. Can’t wait for Friday when I’m trying this recipe out!
Thank you , Thank you, Thank you, Chef Jean Pierre!! I just received my beautifully, and secured packaged order from your online store. The Sicilian Lemon White Balsamic Vinegar is amazing. And the Arbequina Olive Oil is amazingly fragrant. I am in the process of making Roasted Chicken Stock as we speak. You have taken me to the next level of cooking. Thank you again for going the extra mile in all you do!
even this mis en place is beautiful. I always love to see that tomato concassé! I need to make the time to prepare it myself - even if it's just for myself and family. But please Jean-Pierre - keep spoiling us with your love for cooking and showing us how to do it. ❤️
I don’t think anything would honor me more than to have you cook for me. Or getting to cook for you. You are an inspiration to a whole new generation of chefs .
That looks fantastic. Seafood chowder is one of my favourite things to eat. It's so versatile and can be adapted to the seafood of whatever region you're in. Growing up on the west coast of Canada, we usually used some combination of either fresh or smoked Sockeye salmon, mussels, clams, rock fish and shrimp-- usually with a dill-scented broth and some cream. It's honestly my favourite comfort food of all time.
Hi Morgan! Your Canadian West Coast version of this recipe sounds great! I am curious about why the wonderful Canadian crab is not included. I had the good fortune to have visited the Canadian West Coast and I gorged on the crab that they harvested and then cooked up right on dockside. As I recall, the crab were cooked up in a concoction of local beer and butter and lots of green stuff which the "cooks" referred to as sea cabbage! To me, an inner city boy, there was nothing better in this whole wide Covid infected world! Get well soon, Canada. I miss you!
There are actually many different kinds of Canadian crab… snow crab on the east coast, Dungeness on the west, and then king crab from northern waters around Alaska. The reason I wouldn’t put crab in a chowder is that it’s very delicate and sweet, and if I’m having crab (especially Dungeness) I wouldn’t want anything to compete with that sweet flavour. Maybe just a bit of clarified butter and some corn on the cob… there’s nothing better than a crab feast, I agree!
I'd definitely watch your knife skills video. The way you explain things works for me somehow and your mannerisms are truly entertaining to boot. Please, Chef Jean-Pierre, make a video explaining chopping, dicing, and mincing! I already have pretty good skills (for a home cook) but I'd love to see more tips from you!
Out of the countless cooking videos I've watched on youtube, you are by far the most technically informative and entertaining at the same time! Thank you for your enthusiasm
Despite all of the great content on RUclips, the wife and I keep ending up watching your show. So entertaining! You da man Jean-Pierre! Thanks for providing da best cooking show on the block!
Chef Jean's cooking advice has led me to create some great dishes that even i myself was shocked how good it turned out. i remember years ago the first video which i followed his advice, Mussels primavera it came out insanely good. since then his youtube show has been my goto.
I Love this Channel because The Chef is "Old School" and he is funnier than most stand up comics today. Plus have you noticed how he is self deprecating in his humor sometimes? That's what, IMO, makes him so funny and fun to watch.
No one is better than Chef Jean-Pierre! Thank you for brightening my week with your videos and thank you for making me a much better cook with all of your lessons.
Chef you put so much love and joy in your food! Eating your happy foods or on tray must be healthy. I am learning your western cooking ! I am in Vancouver Canada wish I could taste your food! I am always laughing when watching you teaching us. God bless you chef.
I love the part where the vegetables no longer sink...great tip! My Mom and Dad would always cut food in uniform pieces when cooking and relatives would laugh at them, but I noticed they ate at our house more often than we ate at theirs...also, I think it would be very helpful to show dicing and chopping different veggies and meats and cheeses so people truly could use a lifelong skill, and I know I would watch it...I love learning ways to become better! Thank you!!!👍
Chef; I really enjoy the delightfully innocent way you construct the ingredients and get great joy from your cooking. Your a wonderful role model to the profession and all of us who learn so much from your talent. Absolutely brilliant!
I not only enjoy your recipes, I also share them with friends & family. I could watch your techniques over & over. I wish you were still with us, God Bless. Lorraine T., Brick, NJ
I literally took your quote in heart today, "put whatever you like in it". I made your seafood chowder today, but I put whatever I liked in it. I didn't add seafood, just because we weren't in the mood for it. I increased the potatoes from 2 to 5 and added 2 cups of corn (dont judge me, I used frozen corn...haha...) Overall, the chowder turned out great! We loved it. We served it with some grilled chicken breast and homemade garlic bread. Yummy. Thank you and we will see you on Thursday.
Awesome idea don't mind if I use it for myself! That is what cooking is about get an idea and run with it! BTW I also use frozen corn for soup they work great!!! 😍😍😍
This is a great tip! Thanks, Tiffany! Here is another- add jalapeno peppers! Adding finely diced jalapeno peppers,1 if spicy hot, 2 if moderately hot, and 3 if wimpy hot, with the seeds and the membranes removed, to the vegetable mix, along with the corn (as you suggested) will kick this recipe up another notch, with or without fish! IMO! So, Happy cooking, Tiffany! Please accept this MVT Award (most valuable tip). And yes, the check is in the mail, despite the tip being 9 months old!
Brilliant thank you so much I made this recipe when my husband was In hospital in January and now I’ll make it for him today in good health. Thank you you are wonderful!
I have made a few of your recipes Chef and have never been disappointed, I am not a seafood person but this looks so good I am gonna give it a try. Thanks so much.
Initially I thought you’re nuts. After watching several videos. I realised that you’re a chef, an artist, a charismatic presenter and you’re tip top 💪🏻💪🏻💪🏻
You could tell this recipe is one of Chef's favorite. He couldn't wait to get a taste. After all those years he's still awesome to watch. Man that chowder is master class.
This was peak Jean-Pierre. By far my favorite video of yours so far. Since watching your videos my cooking skills only get better and better. Thank you!
Hello Jean: There is an easy way to generate the sea food stock. I buy the shrimp raw with shells. After shelling I put the shells in hot water and boil. Sea food stock remains after discarding shells. Same with discarded parts of whole fish. Your techniques are very good. Ivan
He is the best teacher i got, i wish i get to meet tye chef once in my lifetime...i had always wanted ro introduce good dishes and chefs videos have helped me a lot...he is god sent to me...
I've been experimenting making soups and you have given me much valuable information. I didn't know the importance of cutting ingredients same size and making ingredients float, etc. Thank you very much, I will remember these things next time I make a soup. Your fish chowder is perfect!
This man nails it. I was watching this channel and thinking why don’t they have an alternative to RUclips for actually learning things. This channel is a prime example of learning so much with each episode. Pure education and awesome recipes. Thank you chef Jean.
Bravo!!!! my first time to seeing Chef Jean-PIERRE is such a pleasure to listen to watch him a fantastic personality a man well season makes you want to cook so simple and joyful he makes the food, and he is a Master in the kitchen.
Chef, your style , your dishes, your humor, as I mentioned before, your expertise by way of many years of training and hands on experience glued us to our seats. We want the Longer videos, those who do not can scroll on by. I never knew what you taught us in this video about how to thicken or get the proper texture. Thank you Chef.
If I was working in your kitchen I'd spend so much time laughing I'd probably get fired on my first day. I wouldn't mind though. Love your energy buddy.
Chef Jean Pierre, I enjoy your cooking show so very much. You are a wonderful teacher, and you have a delightful sense of humor. Thank you for being you and continue enjoying Life and inviting us along ! Sandy
That was a delicious looking fish chowder. I have made chowder from a can of sardines before, when I was desperate for clam chowder. I used flour to thicken it. It was still very good, and not strong from the smoked fish--- even kippers can be used to make chowder. I may make this tomorrow for a light Sunday buffet item. Thanks Chef ! tms poet Ohio Footnote: you are still very attractive & with a great sense of humor.
Kippers to make chowder! Sounds divine! We live in NZ and are thoroughly spoiled for seafood as we catch our own. Or we get it direct from the fishermen, dockside. Smoked Kahawai would be delicious too. My mother made Finnan Haddie soup, a Scottish version of chowder. Absolutely mouthwatering. Which reminds me, she is 88 this month, looks 66 and has all her marbles and several more besides. I must get that recipe. I have just made this chowder ( minus all fennel) and sat down to relax. I’ve had to issue dire warnings to various males that it’s for dinner, not snacks.
“Need more salt, where is my salt, poured it on his hand at the same time said measure carefully” He is funny, most Filipinos cook like that no measuring. I love watching him cook.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Those who complain about the length of a video should be ignored. Take the time to teach! There will be those who complain even if a video is only three minutes... :)
I agree I love lo g videos like this where they teach you everything
Length is good .its real everything here step by step in details . to feel how what effort to give time to make it and its not that much easy and fast
It's amazing how quick these 'long' videos take as they are packed full of excellent tips, and ideas, not to mention how entertaining Chef is. BTW I'm so hungry right now. Love Seafood Chowder. I guess I'm having this tomorrow night!
You know they will complain if it's too short and doesn't include everything
To hell with the recipe, I’m here for the entertainment.
Best chef on RUclips, shows you how to cook the food, teaches you stuff about cooking, has great humour and says onyo
best chef anywhere and says onyo
best chef anywhere and says onyo
@ Arthus Morg...
Says, darned if I can spell how CHEF JEAN-PIERRE says,
submoijed 🥃🤣
I have worked with many chefs from all over the country,as a catering and/or banquet mngr. This man has it all,great talent,artistic skills,practical knowledge,years and years of grueling labor, sensitivity,and pleasure in creativity, sensitivity,organiization,and power
And he says onyo
I could watch all these heavenly recipes for 17 years. Thanks Chef!
Me too🥰
And another 17!!!
🤣
Too funny I get it!!
17 years!
I started cooking with a French chef from a restaurant name Cafe Europa with Bernard Lapo, also with Brasserie L’Écosse. Those are some of the top restaurants. One day, I took a recipe from the Sunshine cuisine. It was a Friday. The recipe was a ginger teriyaki with snapper. I was the chef for Kaleidoscope on Coconut Grove Miami, Chef Jean Pierre came to dinner that night and ordered the special.After dinner he came to the back and ask for the chef. I presented myself to him: I said , I am chef Jacques D. He asked me for the recipe. I told him this is your recipe: my recipe , I said yes your recipe. This is one of the chef that I am ready appreciate his talents. One thing about me, I am always make changes on any recipe that I get from someone.
Chef Jean Pierre is always the best!
Thank you Jacques for the good memories! I am so glad you are enjoying the channel! 😀
That’s a great story!
Good Grief! At age 82 I'm getting psyched into cooking again! It's been a hobby for years, and I've developed my own recipes for a few favorites, but I've slowed down over the years. Then I discovered the Maestro! Now I feel like starting all over again! 🙂Thank you Chef!
You're my new favorite chef. You're just real, and you're old school and not a hipster. Greatly appreciated.
Awesome, thank you!😍😍😍
You are my new chef dad 😂.
@@ChefJeanPierre do you ever give any advice on cooking i wanted to ask. I'm a bit picky when it comes to vegetables. I don't like the crunch texture when it comes to vegetables but I have no problem eating them fully cook to a soft texture like a fully cook potato. Can you do most of your recipes with fully cooked vegetables
@@stephenmatthews6083 you can definitely modify any recipe so veggies are cooked to your liking--im also picky about crunchy veggies. You can do this by very briefly boiling (blanche) veggies before you sauté til the desired texture, or just sautéing for longer. Any recipe will typically allow this, unless you're talking about browning or having too mushy texture. Hope that's helpful.
@@stephenmatthews6083 also finely slicing / dicing your veggies in an even, consistent size will also do wonders for getting the texture you want quickly. Sharp knives!
So glad to hear your not retiring from RUclips.
Yes! Please DO NOT shorten your Videos! Just keep it as real as it is - you are educating Peaople like me :) Thank you!
I LOVE watching you cook. I don't care how long you prep and cook. I'm 65 and I learn so much from you!!
I could watch Chef JP ALL DAY AND NIGHT LONG....he teaches perfectly!! I love that he is French and Italian ❤❤
🙏🙏🙏❤️
WooHoo, It is another great Thursday with the best Chef on the Earth.
Got that right
You're the best! 😍😍😍😍
AMEN
Please Repost anywhere and everywhere
I'm not only A US citizen but also a US Veteran, yet I cannot get justice here:
I was Illegally Shot with a Taser, Aggravated Assault, Fourth amendment Violation, by the Bloomingrove PA State Troopers that committed theft, false arrest, also false imprisonment. Illegally held in jail on bogus charges "that were proven false last year". I have transcript minutes. All initial Probable Cause Charges were proven false, therefore all charges stemming from it must be dismissed by Law Mandate, which is not the case here. They Held Me in the county jail until My Nephew had posted My Bail. A $30,000 bond. While My Mother went on hospice and died Feb 15-March20,2019 died while I was illegally arrested and held all in a violation of both State and Our Constitutional Law Mandates.
Https://ruclips.net/video/v8gl-uCvgbM/видео.html
This is My actual written statement of part of what actually happened not all of it. I have to discuss with the lawyer first whether I should put the rest, as their kind of in trouble between the video and this their just in so much trouble. All contrary to the Law.
1drv.ms/w/s!AupUfe3dYPHOghhjqxOzvJaN3VTs?e=5mIuvi
The cops are caught dead wrong on video and also transcript minutes that follow below at the factual testimony on the transcript of the Preliminary Hearing held on the date of: Tuesday
14 January 20, beginning at 12pm. Hearing held before the then District Justice Paul Menditto, 213 Silver Lake Road,
Demons Ferry, in Pennsylvania
photos.app.goo.gl/qNiqJe8zxyfauMDF8
Please 🙏 Help
Hi, I'd really appreciate it if you would share or donate to this GoFundMe, gofund.me/d3bc49ef
I totally agree he teaches he projects , I could just listen one can picture in your mind so clear but love to watch him cook.
I don't care if my wife hates seafood - This is getting made and Ill just give it away. I gotta make this.
You know you are the only chef that I enjoy watching 30 minute long videos.....I think that also means that you are a charismatic teacher.....cheers from Greece.....with ouzo!
💗💗💗💗💗😍
The time goes bye so fast
This man takes me to a place of peace and tranquility. Just love his style, expertise and delightful nature. I have my teen age daughters watch all his videos to learn to cook…for dad…🇺🇸🇺🇸🇺🇸
Does anyone else just click on the ‘thumbs up’ before they even watch Chef Jean Pierre? I just know it’s going to be great and make me smile and make me decide what I’m going to buy I go to Publix tomorrow. Also, Publix does sometimes have seafood stock in the soup aisle and I buy Better Than Bouillon fish 🐠 stock, seafood 🍤 stock and lobster 🦞 stock from Amazon too. I always have it in The fridge. 👍🏻
Best cook on RUclips
Every time I get a notification of a new video of yours, I feel like it's Christmas morning.
I'm a sinlge male with no family aside from a tiny dog. Every Sunday I watch Chef Jean-Pierre. He has a talent for teaching. #1 he's organized - he explains history of food or cutting techniques he shares alternatives and other options. Being so orderly he really makes it easier to figure it all out. The only other Chowder Recipe I used was from "Cooking with the Blues" Chef Daddy Jack of Chaplans Restaurant in New London Connecticut. My 2 Favorite Chefs - both very different which I like. Gives different perspectives but they are both my go to. As far as certain Italian Dishes I use Italian Grandma Buon-A-Petitti and most recent OrsaraRecipes here on youtube. For Example Cooking With The Blues Chef Daddy Jack uses Parsley and Tarragon not basil in his Chowder. No big deal just another option. And he does cook out of his Restaurant Kitchen I like Chef Jean - Piearre cooking out of a home kitchen can relate to it a bit more. Happy Holy Days All
A true Master Chef. I love learning from him.
A sad day when we lost Daddy Jack.
@@sammyjo8109 Agree! He put New London on my map of "go to" restaurants! Thanks for the memories!
Yes ~ Boun-A-Petitti - Italian Grandma, authentic. She is adorable. Love how she prayes and or sings over the food. Awesome how her family is capturing her on film. Recently, discovered Chef Jean - Pierre. Love his Vibes and also how easy he explains how to’s. Great Instructor !!! Happy so happy to be here. 😊
You need to start inviting neighbours and friends to share this bounty, surely?
During the pandemic, this channel has been the best comfort food we could have asked for.
You sir have a very special gift. Aside from your obvious culinary talents, you are a one-in-a-million teacher--so engaging and entertaining. I am so glad I found your channel! Thank you!!
I am a Malaysian living in Perth (Australia). I want to make seafood chowder for dinner tonight and wanted to find a very good method. I came across your RUclips and really enjoying it - thank you for making it enjoyable to watch how you make seafood chowder. And yes, I am using fish stock! God bless you. Please continue to be yourself and continue to make amazing videos.
The best is when you reference Chef Jean-Pierre on other RUclips channels on how to do things properly. Gotta love this man!
Wow, thanks! 😍
"The size of the slice is the size of the dice." Words I didn't know I needed today until I heard them.
The "thickness" of the slice is the size of your dice!!! 😍
Oh! The texture! The consistency! The flavor!!! The chopping! The basil!!!!!
Mama Mia! You’re the best cooking professor ever Jean Pierre!!!!!!
😍😍😍😍😍
You know, it drives me nuts when people talk too much during their cooking show. But I LOVE it when you're talking! I can cook right alongside you. I love your channel, Chef JP!
For real, Chef Jean-Pierre is so fun to watch! He's like my best pal in the kitchen and I've only watch him through his RUclips channel haha.
Best cooking show on youtube. Anyone who is saying the videos need to be shorter is crazy. Thank you Chef Jean-Pierre. I'm learning so much!
The look of excitement on his face whenever the dish is done is priceless. Watch other cooking shows and the chefs couldn't't care less.
I agree, the inly one who compares, is Chef Ramsay
@@TobiasKryze Shame he such an arsehole though.
@@patagualianmostly7437 uh...he's not..?
Man, you are such a joy. More belly laughter as well as cravings for what you are making. I have got to make this happen.
God bless all here.
CHEF JEAN-PIERRE, I LOVE, LOVE, LOVE that you let us SEE the cornstarch process; THAT is teaching. When you said, "No, it's still too liquid. I need more cornstarch. I'll be right back", I actually yelled, "YES!". We couldn't see that on the silly Food Network. Thank you. Joseph
Awesome character Chef Jean. Whereas normally I fast forward scenes of dicing etc on other channels. With Chef Jean I hang on every word for the humour, the chill when you are cooking and of course for the measurement of the ingredients 😂🤣😂🤣 love your show Chef. So happy you are doing well on RUclips. 💕
Thank you Elle!!! 😀
I've watched them all on the Food Channel and I think Jean-Pierre is the best to watch and learn and do!
I love the honest and simple approach Chef Jean-Pierre presents! Shows how much fun it can also be.
A great chef but an even better instructor! Always a pleasure.
lots of good chefs but nobody is better than this man. Cooking is a very manly art.
I'm watching this video in Sept.'23. Chef Jean-Pierre did that video on how to cut/chop/sclice all kinds of vegetables. It was very helpful!
Never tire of your enthusiasm, Chef ! You cook with such passion....maybe that's why you're so awesome 👌👏
The best Chef and teacher !!!
Every time I see a new chef JP video I want to write all kinds of nice things in the comments, but I never have to because there are always hundreds of comments saying every good thing I wanted to say so instead I just thumbs up everything and smile. :) You're fantastic, chef JP!
Wow, thank you !!! 😍😍😍
The man, the myth, the legend returns again! Thanks for the killer recipe. I'm off to the local fish monger to make the dish this weekend.
I’ve used five of your seafood recipes for a friend with cancer I’ve been cooking for. Thank you Chef Jean-Pierre for sharing your incredible recipes and invaluable knowledge.
I am cooking along today. My parents fish off of vancouver island and so i have fresh halibut and salmon for this one and adding scallops. I have really enjoyed your video and your childlike enthusiasm to your craft. Thank you Chef Jean Pierre!
Thank you 🙏
You are the reason i luv Thursdays
You are a national treasure. America so blessed to have you, Chef.
Wow chef got a RUclips trophy, congratulations! Well-deserved! And no better way to celebrate than a 30 minute video
How refreshing to watch good old fashioned cooking, delivered in such a natural manner. A big change from some of those irritating You Tube videos presented by yet another ‘celebrity chef’ or worse…’influencers’ who get ‘super excited’ for just about everything. All noise and no substance. Chef Jean Pierre is wonderfully entertaining while being educational and informative. Can’t wait for Friday when I’m trying this recipe out!
Thank you 🙏
Thank you , Thank you, Thank you, Chef Jean Pierre!! I just received my beautifully, and secured packaged order from your online store. The Sicilian Lemon White Balsamic Vinegar is amazing. And the Arbequina Olive Oil is amazingly fragrant. I am in the process of making Roasted Chicken Stock as we speak. You have taken me to the next level of cooking. Thank you again for going the extra mile in all you do!
This is the soup I always order and I never thought it is doable but this changes everything. Thank you!!!!
I live in Maine, so close to the coast that I can reach out my kitchen window and get these fresh ingredients! Thanks for a great show and recipe!
you are so fortunate enjoy
even this mis en place is beautiful. I always love to see that tomato concassé! I need to make the time to prepare it myself - even if it's just for myself and family. But please Jean-Pierre - keep spoiling us with your love for cooking and showing us how to do it. ❤️
😍😍😍
I don’t think anything would honor me more than to have you cook for me. Or getting to cook for you. You are an inspiration to a whole new generation of chefs .
That looks fantastic. Seafood chowder is one of my favourite things to eat. It's so versatile and can be adapted to the seafood of whatever region you're in. Growing up on the west coast of Canada, we usually used some combination of either fresh or smoked Sockeye salmon, mussels, clams, rock fish and shrimp-- usually with a dill-scented broth and some cream. It's honestly my favourite comfort food of all time.
Hi Morgan! Your Canadian West Coast version of this recipe sounds great! I am curious about why the wonderful Canadian crab is not included. I had the good fortune to have visited the Canadian West Coast and I gorged on the crab that they harvested and then cooked up right on dockside. As I recall, the crab were cooked up in a concoction of local beer and butter and lots of green stuff which the "cooks" referred to as sea cabbage! To me, an inner city boy, there was nothing better in this whole wide Covid infected world! Get well soon, Canada. I miss you!
There are actually many different kinds of Canadian crab… snow crab on the east coast, Dungeness on the west, and then king crab from northern waters around Alaska. The reason I wouldn’t put crab in a chowder is that it’s very delicate and sweet, and if I’m having crab (especially Dungeness) I wouldn’t want anything to compete with that sweet flavour. Maybe just a bit of clarified butter and some corn on the cob… there’s nothing better than a crab feast, I agree!
I'd definitely watch your knife skills video. The way you explain things works for me somehow and your mannerisms are truly entertaining to boot. Please, Chef Jean-Pierre, make a video explaining chopping, dicing, and mincing! I already have pretty good skills (for a home cook) but I'd love to see more tips from you!
I just enjoy his happiness and satisfaction by cooking.
TOTALLY 💕
So do I !
Out of the countless cooking videos I've watched on youtube, you are by far the most technically informative and entertaining at the same time! Thank you for your enthusiasm
I appreciate that you take time to talk while you're cooking it is like we are visiting while we cook 😊
Despite all of the great content on RUclips, the wife and I keep ending up watching your show. So entertaining! You da man Jean-Pierre! Thanks for providing da best cooking show on the block!
Chef Jean's cooking advice has led me to create some great dishes that even i myself was shocked how good it turned out. i remember years ago the first video which i followed his advice, Mussels primavera it came out insanely good. since then his youtube show has been my goto.
I Love this Channel because The Chef is "Old School" and he is funnier than most stand up comics today. Plus have you noticed how he is self deprecating in his humor sometimes? That's what, IMO, makes him so funny and fun to watch.
No one is better than Chef Jean-Pierre! Thank you for brightening my week with your videos and thank you for making me a much better cook with all of your lessons.
I love that he reminds people to relax, not get all amped up, it's just cooking. But cooking is so healthy, so important to people's wellbeing.
Chef you put so much love and joy in your food! Eating your happy foods or on tray must be healthy.
I am learning your western cooking !
I am in Vancouver Canada wish I could taste your food!
I am always laughing when watching you teaching us. God bless you chef.
Thank you so much! 😀
Best part of the week is Chef Jean's new video
I love the part where the vegetables no longer sink...great tip! My Mom and Dad would always cut food in uniform pieces when cooking and relatives would laugh at them, but I noticed they ate at our house more often than we ate at theirs...also, I think it would be very helpful to show dicing and chopping different veggies and meats and cheeses so people truly could use a lifelong skill, and I know I would watch it...I love learning ways to become better! Thank you!!!👍
I love your attitude Jean-Pierre. I don't even cook that much, but it makes me happy watching you cook.
Chef; I really enjoy the delightfully innocent way you construct the ingredients and get great joy from your cooking. Your a wonderful role model to the profession and all of us who learn so much from your talent. Absolutely brilliant!
So nice of you thank you 🙏 ❤️
I not only enjoy your recipes, I also share them with friends & family. I could watch your techniques over & over. I wish you were still with us, God Bless. Lorraine T., Brick, NJ
Please do not retire, I can’t have enough from you, we see real working kitchen, I learn a lot from your show
I literally took your quote in heart today, "put whatever you like in it". I made your seafood chowder today, but I put whatever I liked in it.
I didn't add seafood, just because we weren't in the mood for it. I increased the potatoes from 2 to 5 and added 2 cups of corn (dont judge me, I used frozen corn...haha...) Overall, the chowder turned out great! We loved it. We served it with some grilled chicken breast and homemade garlic bread. Yummy.
Thank you and we will see you on Thursday.
Awesome idea don't mind if I use it for myself! That is what cooking is about get an idea and run with it! BTW I also use frozen corn for soup they work great!!! 😍😍😍
This is a great tip! Thanks, Tiffany! Here is another- add jalapeno peppers! Adding finely diced jalapeno peppers,1 if spicy hot, 2 if moderately hot, and 3 if wimpy hot, with the seeds and the membranes removed, to the vegetable mix, along with the corn (as you suggested) will kick this recipe up another notch, with or without fish! IMO! So, Happy cooking, Tiffany! Please accept this MVT Award (most valuable tip). And yes, the check is in the mail, despite the tip being 9 months old!
Favourite time of the week!!!
I've gotta say... I usually breeze and skip through videos with poor attention. Your videos, I literally sit and watch the full thing.
Yeah, and I slow them down a bit sometimes too - just to be sure I don't miss anything!!!
onions!!! yes!!! So enjoy your cooking videos, it's so cheerful and light hearted, use whatever you have, yes! Thank-you Chef Jean-Pierre!
Brilliant thank you so much I made this recipe when my husband was In hospital in January and now I’ll make it for him today in good health. Thank you you are wonderful!
I remember your show. Was very inspirational. Glad to see you're still inspiring new chefs..
I have made a few of your recipes Chef and have never been disappointed, I am not a seafood person but this looks so good I am gonna give it a try. Thanks so much.
Initially I thought you’re nuts. After watching several videos. I realised that you’re a chef, an artist, a charismatic presenter and you’re tip top 💪🏻💪🏻💪🏻
🙏🙏🙏❤️
You could tell this recipe is one of Chef's favorite. He couldn't wait to get a taste. After all those years he's still awesome to watch. Man that chowder is master class.
What a Joy to watch a great chef and teacher having fun with great food.
This was peak Jean-Pierre. By far my favorite video of yours so far. Since watching your videos my cooking skills only get better and better. Thank you!
I ABSOLUTELY LOVE THIS MAN❤️💕❤️💕❤️💕
Hello Jean: There is an easy way to generate the sea food stock. I buy the shrimp raw with shells. After shelling I put the shells in hot water and boil. Sea food stock remains
after discarding shells. Same with discarded parts of whole fish. Your techniques are very good.
Ivan
I’ve learned so much from watching your videos I love you Chef Sean Pierre
He is the best teacher i got, i wish i get to meet tye chef once in my lifetime...i had always wanted ro introduce good dishes and chefs videos have helped me a lot...he is god sent to me...
🙏🙏🙏👍
I've been experimenting making soups and you have given me much valuable information. I didn't know the importance of cutting ingredients same size and making ingredients float, etc. Thank you very much, I will remember these things next time I make a soup. Your fish chowder is perfect!
My first time watching this chef. I am a real seafood lover and I love this recipe. I will definitely look for more of his recipes.
This man nails it. I was watching this channel and thinking why don’t they have an alternative to RUclips for actually learning things. This channel is a prime example of learning so much with each episode. Pure education and awesome recipes.
Thank you chef Jean.
Appreciate that thank you Joley 😍
Don't change a thing Chef, this channel and your wonderful self are spot on!
“It works better if you turn the heat on”. Another life lesson.
Bravo!!!! my first time to seeing Chef Jean-PIERRE is such a pleasure to listen to watch him a fantastic personality a man well season makes you want to cook so simple and joyful he makes the food, and he is a Master in the kitchen.
I use clam juice for seafood chowder . Thank you chef for entertaining us !
Everything he cooks looks so delicious. This seafood chowder looks fantastic. Yummy. Thanks Chef.
Thank you! 😀
Chef, your style , your dishes, your humor, as I mentioned before, your expertise by way of many years of training and hands on experience glued us to our seats. We want the Longer videos, those who do not can scroll on by. I never knew what you taught us in this video about how to thicken or get the proper texture.
Thank you Chef.
My daughter, a trained chef, recently moved to Boca Raton and I am sure she would love your videos...I know I really enjoy watching you!
"Onyo is number 1!" needs to be on a tee-shirt.
If I was working in your kitchen I'd spend so much time laughing I'd probably get fired on my first day. I wouldn't mind though.
Love your energy buddy.
Looks delicious. I appreciate seeing it all the way through. Definitely going to make
You are the best!! Your food is amazing, and your sweet disposition is a joy to my soul!!!
Chef Jean Pierre, I enjoy your cooking show so very much. You are a wonderful teacher, and you have a delightful sense of humor. Thank you for being you and continue enjoying Life and inviting us along ! Sandy
yes please do it. videos about cutting and dicing!
‘a child could do this!’
That was a delicious looking fish chowder. I have made chowder from a can of sardines before, when I was desperate for clam chowder. I used flour to thicken it. It was still very good, and not strong from the smoked fish--- even kippers can be used to make chowder.
I may make this tomorrow for a light Sunday buffet item. Thanks Chef ! tms poet Ohio
Footnote: you are still very attractive & with a great sense of humor.
Kippers to make chowder! Sounds divine! We live in NZ and are thoroughly spoiled for seafood as we catch our own. Or we get it direct from the fishermen, dockside. Smoked Kahawai would be delicious too. My mother made Finnan Haddie soup, a Scottish version of chowder. Absolutely mouthwatering. Which reminds me, she is 88 this month, looks 66 and has all her marbles and several more besides. I must get that recipe. I have just made this chowder ( minus all fennel) and sat down to relax. I’ve had to issue dire warnings to various males that it’s for dinner, not snacks.
Awesome job chef. I am definitely trying this one. Thanks for what you do.
I was amazed how thickening the chowder transformed the dish. I love your style and don’t care how long it takes. Thank you.
Thank you soooooo much for being on RUclips!! I’ve learned so much from you and you make me happy watching you!! Thank you again, we love you!! 😊
“Need more salt, where is my salt, poured it on his hand at the same time said measure carefully” He is funny, most Filipinos cook like that no measuring. I love watching him cook.
Lol, lucky he had his hand out 4 bit of salt .😂🇦🇺