honestly can not believe this is free content. 50+ years of experience in a professional kitchen and we get to learn from chef basically 1 on 1... incredible. thank you chef!!
The difference between Chef Jean-Pierre and other chefs on other cooking shows is that Jean-Pierre actually explains what he's doing and why he's doing it. He's teaching rather than blowing up his own ego.
Once again I made the mistake of watching one of chef JP'S videos at 3:30am. Now my mouth is watering & my stomach is protesting!😋🤤 Some of the best dishes are the most simple.
The best thing about Chef Jean-Pierre is how excited he gets about his food. He's always smiling and enjoying himself and it makes me as a viewer have as much fun as he's having.
As an ex professional chef. I totally agree the detail is important. I see so many recipes that just show you HOW to get to the end goal. But they don’t show the WHY they’re important. This is far more educational and closer to how you learn in a real kitchen. Appreciate this chef! Thank you :)
@@toddknode752 Don't think it's not out there - I'm betting on Jack Daniels. Quite seriously many of the better whiskeys have recipe books- as Irish Soda Bread recipes can call for a shot of Bourbon.
Ask CHEF JEAN-PIERRE. Perhaps he has the solution, like, coq au whiskey. He showed us a maple bourbon for short ribs ... Good luck and please, share the wealth --
I often watch Chef Jean-Pierre, aka Chef Onyo, for sheer comedic entertainment while admiring the delicious 'and very simple recipes that a child could make'. He is half French, half Italian, which means that he incorporates the two top cuisines on the planet into one chef.
That _explains_ everything 😁. Chef Jean-Pierre is more Italian in cadence and mannerisms but says 'onions' in such a French way, and he has a French name! Thank you. 😊 Edit 1: And chef say 'Mama mia!' rather than 'oh la la.' Very Italian 😍 Edit 2: And then chef says 'never put in a wine that you are not willing to drink.' Very French 😂
You say: "Thanks for watching." I say: "Thank you, Maestro Chef, for showing and teaching and calling us 'fwends.' You bring us into your kitchen of wonders and include us, every step of the way!" We Thank You, most gratefully for making this possible. Bravo, Maestro Chef Jean Pierre!!! France Driscoll StayFree via ¡Viva Cristo Rey! Sacramento CA USA
When my wife and I were first married 34 years ago, there was a lovely little French restaurant in our town where we went for special occasions. She always got the Coq au Vin. The restaurant closed in 1992, and she has been disappointed by the Coq au Vin she has tried in other places. She said they were just not the same. So, I was a little nervous when I set out to cook this recipe last week. It was a glorious success. She said the chicken just melted in her mouth, and the mushrooms in the sauce were just wonderful. Thank you, Chef! The food was so full of flavor, and it brought back a lot of happy memories, too.
"On-yon that's not caramelized tastes like nothing! I hope you can see in dis pot...Water is the enemy of food, friends!" Priceless, and so informative and inspiring.
The first time I heard Chef say that he said water is the enemy of flavor and I think he misspoke, but what he said is still true that water is the enemy of food in the sense that it robs you of flavor and this is why he starts many of his dishes with onion or shallot and sometimes mushrooms with salt to do what get rid of the water, then you add garlic when it’s time to add fluids but you don’t wanna add water you wanna add wine or homemade stock or both after you smell the garlic then you essentially repeat step number one by reducing and getting rid of the water. By the way, Chef taught me if you do not get rid of the water initially on the onions and on the mushrooms you will not get rid of it.
I thank you again. I think I did last year, but my grandma complains about how we eat such boring foods(we make two turkeys every thanksgiving and Christmas and Easter) every holiday. She does not like wine, but I made this last year and she loved it. Be it as a gravy or a meal. I will make it this Christmas and serve it. My family is weird about food and what not, so I have plenty of wine and Coq au vin to share with my grandmother and myself. It’s so strange how informative you are. I can make this from heart after watching it. That’s what I did the first time, but thank you for explaining everything. Be it the history, personal experience, the rationale. You seriously teach how to cook, not obey my orders and copy exactly.
When ever i´m sad, hungry, tired, happy, awake, angry, full of energy, low on energy, stuffed, tired, stressed, relaxed or anything else....i just fire up my computer, open YT and watch 1 or 27 of your videos, Chef Jean-Pierre 😀 I have learned more by subscribe to your channel, than i have learned by reading 1000 books about cooking! In my humble opinion, you are THE best chef on youtube! ❤️ Thank you, Sir!
I watched this while having a protein bar and coffee (🤢 trying to lose 50 more lbs for hip replacement surgery). When I can walk again, I plan to make most of your recipes (my husband won’t believe his taste buds)! Love you, Chef Jean Pierre. You are fabulous and the BEST teacher. Hope you are doing well!
This brings me back to my mom’s kitchen, she was classically taught by a French cook. She would serve this up for my dad to make him happy and it worked.
I’m absolutely so happy I found you. I’m 66 and you have inspired me to start cooking again, why should my husband have all the “fun” and I can for sure tell you are enjoying yourself. Thank you for all your expertise, your a gem 💎
He explains the fundamentals in every video...and it never gets old, and it never "takes too long". It doesn't matter which video you do, you get all the knowledge required to do whatever it is. Every time.
I brought my mom a similar recipe from my time in Paris. I told her, Mom, you need to make me this dish, it's delicious, easy to make and Mediterranean at heart. I am middle eastern, we have our own share of food goodies but every time I visit my home country my mom makes me a coq au vin. Thank you chef Jean Pierre for bringing back this beautiful dish into the picture. I still remember it like it was yesterday, the beautiful crepes wrapped in cheese at three o'clock in the morning after a long night of singing and dancing. Please keep it up, I would love to see you go over French cheeses and share with us their intricacies, their place in French cuisine, and which ones are used in a Fondue Savoyard....
We who are cursed with electric cooktops all understand, forgive and appreciate your learning curve with the induction cooktop. I learn so much with every video you do. So thanks!
Join the club, Heimo.... I've watched virtually all his stuff too. My wife thinks it's amazing too, because of all the new dishes coming out of the kitchen!
Chef JP, Outstanding as always. Who needs a cookbook when you have a truly wonderful teacher like yourself explaining how to cook a fancy dinner. Yes I agree, a child could do this. Thank you again Chef
When I watch you cook, I think that I am right there in the kitchen and I find myself talking to my screen as if you can hear me. I love how you make this a "conversational" video and draw me into your process. The chicken looked delicious!
Chef JP, I had this dish at a restaurant when I was 18, and absolutely loved it. I’m 66 now, and have tried to make this myself a few times, but have been very disappointed. I followed your recipe today. Wow Wow Wow. Brings back so many memories. LOVED IT. Thank you.
This man's enthusiasm for cooking is infectious. Just look at how excited he got when thinking about the lardons and the chicken cooking together :D How can you also not get excited by that!?
THANKS ALL! I very much doubt this will make it to the Chef, but for all you other people, I want to say thank you. I was Infantry for 27 years and never in my dreams though I would live to think about eating something more than a meal a day (lucky for that) on my belly behind a rifle and great people. These videos help my health and while I am NOT a god cook, my life is better with training like this. Thank you Chef and all people on the channel.
I just love your food channel - I so wish I was in your class - For the first time in my life you not just made me smile but you touched my desire to cook better even though I know I can cook …God saved the best for last! GOD BLESS !
Chef, I think among you, Jacque Pepin, Nick Stellino, Julia Child and Justin Wilson we have all the possible cooking instruction and great humor anybody could hope for. Your method of actually taking us through every step, showing everything, is just terrific and an amazing help. Thanks for the great work and the laughs!
Thank you Chef for this wonderful content! Never seen anybody explain in such detail. Love how you refer us to other videos for various components of a dish. Legend!
Missed you last week! I kept checking to see if I just missed the notification and then thought you might be sick or something. GLAD you're here today Chef!
I like the complete, full length version of the recipe. Don’t worry about it. Besides there’s nothing else any better to watch than can beat what you”TEACH”us ! Cooking school for free, thank you so much.
I love how straight and honest you are, Chef. Your passion for cooking and this channel outweigh the nonsense we deal with a lot when watching cooking videos. Thank you!
My all time favorite chicken dish. My mom made it beautifully when I was growing up; I think her recipe came from Julia Child. I really miss her cooking, (which was similar to your way of cooking & keeping your kitchen clean simultaneously). Watching & listening to you warms my heart. Not sure what I’ll do if/when you retire/stop making videos, but I’m sure it’ll include a few tears. Thanks so much for sharing your life with us & putting a smile on my face.❤️
My husband and I just discovered you on utube. As they say, better late than never. Tonight I am trying your Coq Au Vin recipe for the first time. Love your personality Jean-Pierre, you truly have a delightful personality. You have such a warm smile and you make us happy. In this chaotic world we all need to find ways to feel happy. Thanks for educating us about cooking techniques along the way. All the best Jean-Pierre.
Holy Buckets, the technique of thickening with flour and the strainer is BRILLIANT. I have never seen that technique before, but I cannot wait to try it out the next time I braise something.
You are one of the few chef's that I watched and I actually believe it when you say it taste amazing, I have tried some recipes in the past and said to myself, "they really lied to me." I will come back and let you know how this taste.
When watching cooking shows online goes out of fashion you will still be one of the very few we wait to see every Thursday!! Greetings from all the way in Bahrain!
Made it today! Followed your method and was well rewarded - the only divergence was fresh rosemary instead of fresh thyme (my wife doesn't like thyme, and I can't follow your advice and not invite her again!!!) and accompanied by rosemary potatoes instead of mash (my son abhors mashed potatoes for some reason, and I also can't not invite him again!!!!). Thank you for a great recipe and a great channel - I always learn something, and am entertained as well!
Chef, watching you cook is a special treat. You teach so well. I am having a friend for dinner, and this will be the menu. Watching how much you enjoyed it is so convincing when it comes to trying these recipes. Thanks so much for the teaching and for the entertainment.
Chef, I am an American student, who’s learned french for about 10 years and really love your cooking. Je veux devenir un chef comme vous. Vous êtes un bon chef et je toujours regarde votre videos
My friend! Welcome back!!! I love the design of your new kitchen, but I’m on the fence with the induction stove. I recently installed a gas range and I don’t think I could ever go back to electricity. I believe that it is a true measure of your skill, to be able to create delicious using whatever heat source. A very famous, and well respected chef once told me “Onyo is ALWAYS number 1. No matter what, you always start with Onyo”. I think Pearl Onyo will stand up to being cooked with the Lardons (even if they go in the pot first) but I’ll have to pay close attention to them. Thank you for adding another wonderful dish to my Sunday evening dinner repertoire.
Bonjour Chef !!! So, so glad to see you are back. Came looking for you last week and got worried about you, hoping you were not sick or something. Well, perhaps you were working on that new kitchen, which I must say it is very nice. Chef, YOU are the STAR of the show and I greatly appreciate. For this week recipe, I tell you that I am making this recipe tomorrow for dinner !!! Promise, it is one of fav. Thank you so very much for your wonderful class, you are the best : simple, to the point, laughter, knowledge the perfect recipe for a GREAT show.
You are delightful. You, my dear chef, inspire me and lift my spirits. All your dishes are fabulous. I love the way you instruct proper technique and elaborate on why technique is important. Thank you, thank you, thank you. I appreciate you.
You remind me of my French cooking teacher and mentor Roland Chaton over 40 yrs ago . And you Sir are a master chef.. much respect to the art of cooking and to you
I cannot tell you how much joy I get out of your wonderful videos! Food is delicious and your approach is so fun! You’ve taken my cooking to a whole new level. Thank you for everything. God bless you!
Chef!!! You had me watching 9 year old reruns of you which is fine!!! But welcome back friend!!! I’ll watch this at home tonight over a glass of Merlot!!!!! Can’t wait!!!!
I can't believe someone gave a thumbs down... Crazy.... LOL... A cool trick I learned in historical cooking for thickening was cooking steaks in beer. Yes beer. Get all your dried spices and a fair amount of butter.. mix all together and form into a ball.. about the size of a golf ball. When it was nearly finished cooking, drop the butter ball with the flour and spices mixed in it, and low heat.. no stiring.. ha h aha.. just naturally thickened. Guessing that too would work with cornstarch also. Was a cool trick as the sauce was thickened perfectly. Have you tried that Monsieur Pierre? Just curious. Love the new kitchen..... will be an experience going from gas to convection.
I love Jean Pierre, he is so funny, sincere and straight forward. How does he stay so clean, on task and keep good humor?💕Thank you for sharing your experience with us. 👏👏
Chef I am very thankful for all the knowledge. I have learned a lot from you. 😁 Please continue making more inspirational cooking videos! All the love from the Philippines! 🙏
So glad to see you are back-thanks for the tip on thickening dishes with flour using a strainer-I wish I knew this a long time ago-I will definitely be using this trick in the future-thank you-
Im addicted to you Chef Jean-Pierre such a joy to watch you cook your dishes with fun and passion , ive loved cooking them too... please stay safe and well so we can all enjoy your amazing shows xx
I love this guy, a truly happy professional Chef that enjoys sharing his craft with the world. Beautiful recipe and a joy to watch & learn from! Thank you Chef Jean-Pierre!
Chef - I have been making a version of this dish using only chicken thighs for about a year now and it has quickly become my favorite dish. I made it for my dad recently and he remarked it was the best meal he’d eaten in years. Your videos have helped me improve my cooking exponentially and I cannot thank you enough - there is nothing in this world that makes me as happy as seeing my loved ones smile because of the food I make for them! Whenever I want to make something for the first time, I always check if you’ve made a video about it first. Best cooking channel on youtube!
Hello Chef Jean Pierre. I searched for your Cookery Lesson last week. . I am sorry to read from other comments that you were not well. Thank God you are back . You are in a New Studio. Co GRATULATIONS & The Best of Luck tbere. Your Recipe Cok au Vin is a Popular Dish in Ireland. We have a Great Country here for Fresh Food. Meat.. Veg. Milk & wonderful Cheese . You would Love it here Chef. God Bless You & all those that work with you. Enjoy your New Premises. When you come to Ireland you would be made Very Welcome. All you need is an Hotel to Use to demonstrate. One Evening that is all to Demonstrate. Then you would Love the Lovely Sights & Restraints & Music all arou d especially around the South & Mid West & West. God Bless & Goid Luck. Keep up your Good Work. We Love you. . 😁😁😁😁
My husband and I are trying to make your dishes twice a week the chicken fricassee was awesome 😎we had it o last two dinners as we had leftovers it was good reheated p,wow. We also did the carbonara and now this week we will pick two more of your dishes this week, can’t wait
Thank you Chef Jean-Pierre! I have been looking at how to tackle this amazing recipe and yours is perfect! I lived in Chalon-sur-Saone for two years and was introduced to Coq au Vin at a dinner and loved it. Your channel is great and easy to follow for the bumbling aspiring cook that I am.
Chef Jean-Pierre, nearly a year ago, I purchased a portable 2 burner induction cooktop and it took some getting use to. However, I love using it so much better than using an electric coil or ceramic cook top. When you can’t cook on a gas range, or don’t have access to one, induction cooking is the way to go. It also cooks food nearly as fast as a gas stove does, and it is safer to use around children and pets too. As always, I enjoying watching your cooking videos and I always learn something new too. Thank you for presenting another wonderful cooking video Chef Jean-Pierre! I’m glad that you finally got your gas range back! 😉
I just made this today. It tastes marvelous.
Not a single drop of it left. My sister even had a second serving!
Thank you chef JP. Love from Malaysia
So glad you liked! You are the reason why I do this! 😍
@@ChefJeanPierre Your reply just made my day :)
@@ChefJeanPierre People are starting to know....
THIS MEN IS GOOD PERSON
I have always wanted to make this dish - I had the privledge of enjoying it at a meal in Burgundy with my parents friends and my God - what a dish.
honestly can not believe this is free content. 50+ years of experience in a professional kitchen and we get to learn from chef basically 1 on 1... incredible. thank you chef!!
Agree, What an experience we all have each week.. together!
Seriously, I fell like I went from burning water to semi-pro just from watching this channel.
Dude is so happy sharing his knowledge with everyone!! Domo arigato!!!
@@cynthiagonzalez658 yeah I had also wanted to comment that he's so enthusiastic!
The Lord loves a happy giver. JP certainly is bubbling over, giving all these nuggets of culinary wisdom. God bless you, Jean Pierre!!
The difference between Chef Jean-Pierre and other chefs on other cooking shows is that Jean-Pierre actually explains what he's doing and why he's doing it. He's teaching rather than blowing up his own ego.
This channel is therapy, comedy, drama, education and so much more.
never drama...
Its also the opposite of tik tok, tick tack tock, whatever you call it...
@@Jack-tu5zf I see what you did....🤣😂
@@tataeebun the moment i found out i shouldn´t chew on a canned mushrooms was quite dramatic for me...
I concur!!!
Once again I made the mistake of watching one of chef JP'S videos at 3:30am. Now my mouth is watering & my stomach is protesting!😋🤤 Some of the best dishes are the most simple.
It's good to see you back Chef Jean-Pierre, we all seriously missed you last week, we all hope you're doing and feeling alright.
Yeah
I thought it was me but yes he missed last week. Glad he's back.
Me too. After losing Chef Daddy Jack Chaplin recently (youtube) I'm glad you're still standing up and waving a spoon.
@@rodschelin3470 Very sad that Daddy Jack is no longer with us. 😢
@@rodschelin3470 I'm not sure who that is
The best thing about Chef Jean-Pierre is how excited he gets about his food. He's always smiling and enjoying himself and it makes me as a viewer have as much fun as he's having.
I am a chef classically french trained and Chef Jean-Pierre is the BEST, I LOVE HIS WORK and ART!
🙏🙏🙏👍❤️
As an ex professional chef. I totally agree the detail is important. I see so many recipes that just show you HOW to get to the end goal. But they don’t show the WHY they’re important. This is far more educational and closer to how you learn in a real kitchen. Appreciate this chef! Thank you :)
Greetings: ( USA 🇺🇸) : btw: Master Chef 👩🍳 Jean-Pierre, thank you: again, Master Chef 👩🍳 Jean- Pierre , thank you: Enormous Hug 🤗
"If you like to drink it, then cook with it!"
That has to be the most French thing ever said. Love it!
I need a chicken braised in whiskey recipe then.
@@toddknode752
Don't think it's not out there - I'm betting on Jack Daniels. Quite seriously many of the better whiskeys have recipe books- as Irish Soda Bread recipes can call for a shot of Bourbon.
Ask CHEF JEAN-PIERRE. Perhaps he has the solution, like, coq au whiskey. He showed us a maple bourbon for short ribs ... Good luck and please, share the wealth --
Yup, don't use the cheap stuff. The reason is that the wine flavour will intensify in cooking
@@toddknode752 Bourbon Chicken..an American classic.
i cannot cook these kinds of dishes, but i like watching Chef Jean Pierre, i feel like i'm in france with bistrots and artists on the streets.
I often watch Chef Jean-Pierre, aka Chef Onyo, for sheer comedic entertainment while admiring the delicious 'and very simple recipes that a child could make'. He is half French, half Italian, which means that he incorporates the two top cuisines on the planet into one chef.
That _explains_ everything 😁. Chef Jean-Pierre is more Italian in cadence and mannerisms but says 'onions' in such a French way, and he has a French name! Thank you. 😊
Edit 1: And chef say 'Mama mia!' rather than 'oh la la.' Very Italian 😍
Edit 2: And then chef says 'never put in a wine that you are not willing to drink.' Very French 😂
You say: "Thanks for watching." I say: "Thank you, Maestro Chef, for showing and teaching and calling us 'fwends.' You bring us into your kitchen of wonders and include us, every step of the way!" We Thank You, most gratefully for making this possible.
Bravo, Maestro Chef Jean Pierre!!!
France Driscoll
StayFree via
¡Viva Cristo Rey!
Sacramento CA USA
I love how he explains the reasoning behind what he does, very important that many cooking channels leave out.
When my wife and I were first married 34 years ago, there was a lovely little French restaurant in our town where we went for special occasions. She always got the Coq au Vin. The restaurant closed in 1992, and she has been disappointed by the Coq au Vin she has tried in other places. She said they were just not the same. So, I was a little nervous when I set out to cook this recipe last week. It was a glorious success. She said the chicken just melted in her mouth, and the mushrooms in the sauce were just wonderful. Thank you, Chef! The food was so full of flavor, and it brought back a lot of happy memories, too.
JP strikes fear in the hearts of chefs holding on to their trade secrets that he gives away for free. A true man of the people.
This is, in my humble opinion, the paramount cooking channel on RUclips or any other platform for that matter.
Thank you so much Michael! 😍
"On-yon that's not caramelized tastes like nothing! I hope you can see in dis pot...Water is the enemy of food, friends!" Priceless, and so informative and inspiring.
The first time I heard Chef say that he said water is the enemy of flavor and I think he misspoke, but what he said is still true that water is the enemy of food in the sense that it robs you of flavor and this is why he starts many of his dishes with onion or shallot and sometimes mushrooms with salt to do what get rid of the water, then you add garlic when it’s time to add fluids but you don’t wanna add water you wanna add wine or homemade stock or both after you smell the garlic then you essentially repeat step number one by reducing and getting rid of the water. By the way, Chef taught me if you do not get rid of the water initially on the onions and on the mushrooms you will not get rid of it.
it's onyo.
I thank you again. I think I did last year, but my grandma complains about how we eat such boring foods(we make two turkeys every thanksgiving and Christmas and Easter) every holiday. She does not like wine, but I made this last year and she loved it. Be it as a gravy or a meal. I will make it this Christmas and serve it. My family is weird about food and what not, so I have plenty of wine and Coq au vin to share with my grandmother and myself. It’s so strange how informative you are. I can make this from heart after watching it. That’s what I did the first time, but thank you for explaining everything. Be it the history, personal experience, the rationale. You seriously teach how to cook, not obey my orders and copy exactly.
Like seeing an old friend every time. Ciao!
When ever i´m sad, hungry, tired, happy, awake, angry, full of energy, low on energy, stuffed, tired, stressed, relaxed or anything else....i just fire up my computer, open YT and watch 1 or 27 of your videos, Chef Jean-Pierre 😀
I have learned more by subscribe to your channel, than i have learned by reading 1000 books about cooking! In my humble opinion, you are THE best chef on youtube! ❤️
Thank you, Sir!
Thank you for the kind words! I am so glad that I can teach you a few tricks in the kitchen! Godspeed zippo! 😍
I watched this while having a protein bar and coffee (🤢 trying to lose 50 more lbs for hip replacement surgery). When I can walk again, I plan to make most of your recipes (my husband won’t believe his taste buds)! Love you, Chef Jean Pierre. You are fabulous and the BEST teacher. Hope you are doing well!
Hello Marina👋
Chef, you are our favorite professional Chef. We love your personality. Thank you for your recipes and your personality and sense of humor.
Thank you 🙏
This brings me back to my mom’s kitchen, she was classically taught by a French cook. She would serve this up for my dad to make him happy and it worked.
I’m sitting here drinking a couple of beers, and watched 12 videos! Love this guy. Most informative man I’ve ever watched
I’m absolutely so happy I found you. I’m 66 and you have inspired me to start cooking again, why should my husband have all the “fun” and I can for sure tell you are enjoying yourself. Thank you for all your expertise, your a gem 💎
He explains the fundamentals in every video...and it never gets old, and it never "takes too long". It doesn't matter which video you do, you get all the knowledge required to do whatever it is. Every time.
I brought my mom a similar recipe from my time in Paris. I told her, Mom, you need to make me this dish, it's delicious, easy to make and Mediterranean at heart. I am middle eastern, we have our own share of food goodies but every time I visit my home country my mom makes me a coq au vin. Thank you chef Jean Pierre for bringing back this beautiful dish into the picture. I still remember it like it was yesterday, the beautiful crepes wrapped in cheese at three o'clock in the morning after a long night of singing and dancing. Please keep it up, I would love to see you go over French cheeses and share with us their intricacies, their place in French cuisine, and which ones are used in a Fondue Savoyard....
Thank you Jules btw the best Fondue Savoyard should have Beaumont, French Gruyere, Comte, Vacherin - and maybe some , Emmental cheese. 😍
Chef P's video is music to our eyes & ears.
The beautiful song of a master chef.
A symphony in the new kitchen.
We who are cursed with electric cooktops all understand, forgive and appreciate your learning curve with the induction cooktop. I learn so much with every video you do. So thanks!
My favorite part of the week again, when Chef uploads a new recipe!!!
You feel like family Chef. Thank you for all your inspirational shows. And thank you to your staff as well. Merci
This is such a amazing channel, I have binge watched almost the whole channel since I found it a couple of days ago. Thanks for all the great content.
Now cook all the recipes at home :)
Join the club, Heimo.... I've watched virtually all his stuff too. My wife thinks it's amazing too, because of all the new dishes coming out of the kitchen!
Glad you enjoy it!😍😍😍
You are welcome, Chef Jean-Pierre & staff. You are the best cooking instructor.
Hello 👋👋
Chef JP, Outstanding as always. Who needs a cookbook when you have a truly wonderful teacher like yourself explaining how to cook a fancy dinner. Yes I agree, a child could do this. Thank you again Chef
“ you don’t like what i put inside? get outta my kitchen!”. love it! Thank you so much!
When I watch you cook, I think that I am right there in the kitchen and I find myself talking to my screen as if you can hear me. I love how you make this a "conversational" video and draw me into your process.
The chicken looked delicious!
Chef JP, I had this dish at a restaurant when I was 18, and absolutely loved it. I’m 66 now, and have tried to make this myself a few times, but have been very disappointed. I followed your recipe today. Wow Wow Wow. Brings back so many memories. LOVED IT. Thank you.
This man's enthusiasm for cooking is infectious. Just look at how excited he got when thinking about the lardons and the chicken cooking together :D How can you also not get excited by that!?
Best ever cooking channel!
THANKS ALL! I very much doubt this will make it to the Chef, but for all you other people, I want to say thank you. I was Infantry for 27 years and never in my dreams though I would live to think about eating something more than a meal a day (lucky for that) on my belly behind a rifle and great people. These videos help my health and while I am NOT a god cook, my life is better with training like this. Thank you Chef and all people on the channel.
Thank you Geoff, we are so happy that you are enjoying our videos! 😀
I just love your food channel - I so wish I was in your class -
For the first time in my life you not just made me smile but you touched my desire to cook better even though I know I can cook …God saved the best for last!
GOD BLESS !
🙏🙏🙏😊
Chef, I think among you, Jacque Pepin, Nick Stellino, Julia Child and Justin Wilson we have all the possible cooking instruction and great humor anybody could hope for. Your method of actually taking us through every step, showing everything, is just terrific and an amazing help. Thanks for the great work and the laughs!
I don't know which is more enjoyable ... your cooking tips or ... your stories! Thanks.
This has to be one of the most comforting recipes to me. A truly incredible dish. Thanks for the recipe chef!
Thank you Chef for this wonderful content! Never seen anybody explain in such detail. Love how you refer us to other videos for various components of a dish. Legend!
Missed you last week! I kept checking to see if I just missed the notification and then thought you might be sick or something. GLAD you're here today Chef!
I like the complete, full length version of the recipe. Don’t worry about it. Besides there’s nothing else any better to watch than can beat what you”TEACH”us ! Cooking school for free, thank you so much.
I’ve been waiting for this one! I expect Jean to drop his whole bottle of wine in the pot.
😂😂😂😂😂
Same here. Was looking for this dish on this channel not long ago. Always nice to see different variations to a classic.
I asked for this one....thanks for listening chef
He probably saved a glass to celebrate his amazing creation
My husband and I watch you every afternoon, we have been learning a lot. Thank you 🙏 you are amazing 👏
love your attitude , plein de joie et de passion ! forever young chef pierre !
I love this dude. So genuine and full of life! The recipes are always excellent and the accent is an extra added bonus
I love how straight and honest you are, Chef. Your passion for cooking and this channel outweigh the nonsense we deal with a lot when watching cooking videos. Thank you!
My all time favorite chicken dish. My mom made it beautifully when I was growing up; I think her recipe came from Julia Child. I really miss her cooking, (which was similar to your way of cooking & keeping your kitchen clean simultaneously). Watching & listening to you warms my heart. Not sure what I’ll do if/when you retire/stop making videos, but I’m sure it’ll include a few tears. Thanks so much for sharing your life with us & putting a smile on my face.❤️
"Best Chef ever"
Period 😍
My husband and I just discovered you on utube. As they say, better late than never. Tonight I am trying your Coq Au Vin recipe for the first time. Love your personality Jean-Pierre, you truly have a delightful personality. You have such a warm smile and you make us happy. In this chaotic world we all need to find ways to feel happy. Thanks for educating us about cooking techniques along the way. All the best Jean-Pierre.
Holy Buckets, the technique of thickening with flour and the strainer is BRILLIANT. I have never seen that technique before, but I cannot wait to try it out the next time I braise something.
We are Lucky to have you cooking with us and passing on 50+ years of your experience and more importantly your love of cooking!!
You are one of the few chef's that I watched and I actually believe it when you say it taste amazing, I have tried some recipes in the past and said to myself, "they really lied to me." I will come back and let you know how this taste.
Looking forward to hearing from you :)
It's like cooking with a dear old friend, Thanks for what you do!
I watch a lot of cooking videos but yours are by far the best full of personality and great traditional food
Thank you so much😀
When watching cooking shows online goes out of fashion you will still be one of the very few we wait to see every Thursday!! Greetings from all the way in Bahrain!
"Measure carefully", the new standard in no f@ks giving. Thank you chef for the comedy, knowledge, and chef isms.
Made it today! Followed your method and was well rewarded - the only divergence was fresh rosemary instead of fresh thyme (my wife doesn't like thyme, and I can't follow your advice and not invite her again!!!) and accompanied by rosemary potatoes instead of mash (my son abhors mashed potatoes for some reason, and I also can't not invite him again!!!!). Thank you for a great recipe and a great channel - I always learn something, and am entertained as well!
Chef, watching you cook is a special treat. You teach so well. I am having a friend for dinner, and this will be the menu. Watching how much you enjoyed it is so convincing when it comes to trying these recipes. Thanks so much for the teaching and for the entertainment.
Chef, I am an American student, who’s learned french for about 10 years and really love your cooking. Je veux devenir un chef comme vous. Vous êtes un bon chef et je toujours regarde votre videos
Thank you! 😍
So happy to see you today in the new kitchen. I got your baking mats as a Mother's Day gift from my family...love them. ❤ Thanks for today's video.
My kids and I love watching your videos and cooking together. We always use our best Jean Pierre accent while cooking. Thanks chef!
My friend! Welcome back!!!
I love the design of your new kitchen, but I’m on the fence with the induction stove. I recently installed a gas range and I don’t think I could ever go back to electricity. I believe that it is a true measure of your skill, to be able to create delicious using whatever heat source.
A very famous, and well respected chef once told me “Onyo is ALWAYS number 1. No matter what, you always start with Onyo”. I think Pearl Onyo will stand up to being cooked with the Lardons (even if they go in the pot first) but I’ll have to pay close attention to them.
Thank you for adding another wonderful dish to my Sunday evening dinner repertoire.
Bonjour Chef !!! So, so glad to see you are back. Came looking for you last week and got worried about you, hoping you were not sick or something. Well, perhaps you were working on that new kitchen, which I must say it is very nice. Chef, YOU are the STAR of the show and I greatly appreciate. For this week recipe, I tell you that I am making this recipe tomorrow for dinner !!! Promise, it is one of fav. Thank you so very much for your wonderful class, you are the best : simple, to the point, laughter, knowledge the perfect recipe for a GREAT show.
You are delightful. You, my dear chef, inspire me and lift my spirits. All your dishes are fabulous. I love the way you instruct proper technique and elaborate on why technique is important. Thank you, thank you, thank you. I appreciate you.
You remind me of my French cooking teacher and mentor Roland Chaton over 40 yrs ago . And you Sir are a master chef.. much respect to the art of cooking and to you
I love the new kitchen, and the butter storage is close by
The way he adds the flour seriously changed my life. So much easier!!
I cannot tell you how much joy I get out of your wonderful videos! Food is delicious and your approach is so fun! You’ve taken my cooking to a whole new level. Thank you for everything. God bless you!
Chef dear 1976 was when I began making garlic puree. I am soon 88 years old. Started cooking when I was 7. I always loved to cook.
Chef!!! You had me watching 9 year old reruns of you which is fine!!! But welcome back friend!!! I’ll watch this at home tonight over a glass of Merlot!!!!! Can’t wait!!!!
I begged chef Jean-Pierre to show us this dish and he has come through with flying colours. A wonderful chef and a wonderful dish.👍👍👍
I can't believe someone gave a thumbs down... Crazy.... LOL... A cool trick I learned in historical cooking for thickening was cooking steaks in beer. Yes beer. Get all your dried spices and a fair amount of butter.. mix all together and form into a ball.. about the size of a golf ball. When it was nearly finished cooking, drop the butter ball with the flour and spices mixed in it, and low heat.. no stiring.. ha h aha.. just naturally thickened. Guessing that too would work with cornstarch also. Was a cool trick as the sauce was thickened perfectly. Have you tried that Monsieur Pierre? Just curious. Love the new kitchen..... will be an experience going from gas to convection.
It is indeed a nice trick Robert! Thank you for sharing!!! 😍
There is nothing better than a man can do ,but to eat and drink and enjoy the days he has under the sun, this is a gift from God...well done brother.
I love Jean Pierre, he is so funny, sincere and straight forward. How does he stay so clean, on task and keep good humor?💕Thank you for sharing your experience with us. 👏👏
Thank you Linda! 😀
I always wanted to go to a fine cooking school but couldn’t afford it. Chef Jean is my cooking education.
Chef I am very thankful for all the knowledge. I have learned a lot from you. 😁
Please continue making more inspirational cooking videos!
All the love from the Philippines! 🙏
There's just something about french chef's and mushrooms.
Like how fast they chop it, and cook it. Just so fancy!
So glad to see you are back-thanks for the tip on thickening dishes with flour using a strainer-I wish I knew this a long time ago-I will definitely be using this trick in the future-thank you-
Im addicted to you Chef Jean-Pierre such a joy to watch you cook your dishes with fun and passion , ive loved cooking them too... please stay safe and well so we can all enjoy your amazing shows xx
I love this guy, a truly happy professional Chef that enjoys sharing his craft with the world. Beautiful recipe and a joy to watch & learn from! Thank you Chef Jean-Pierre!
Chef - I have been making a version of this dish using only chicken thighs for about a year now and it has quickly become my favorite dish. I made it for my dad recently and he remarked it was the best meal he’d eaten in years. Your videos have helped me improve my cooking exponentially and I cannot thank you enough - there is nothing in this world that makes me as happy as seeing my loved ones smile because of the food I make for them! Whenever I want to make something for the first time, I always check if you’ve made a video about it first. Best cooking channel on youtube!
Chef,
You are the very best. You are such a delight to watch. Thank you for your passion and humor! God bless you!
😍😍😍
oh man. the fact you can follow along, you explain everything simply, is the reason i subscribed. Thanks for the education!
Welcome Back Chef. we missed you. 1 week was like, it's been like you were out for months.
Thank you chef,i respect and look up to you ,best chef in the world! greetings from Romania !
Un plaisir de regarder vos videos. Merci Chef Jean Pierre.
Hello Chef Jean Pierre.
I searched for your Cookery Lesson last week. . I am sorry to read from other comments that you were not well. Thank God you are back .
You are in a New Studio.
Co GRATULATIONS & The Best of Luck tbere.
Your Recipe Cok au Vin is a Popular Dish in Ireland.
We have a Great Country here for Fresh Food. Meat.. Veg. Milk & wonderful Cheese . You would Love it here Chef.
God Bless You & all those that work with you.
Enjoy your New Premises.
When you come to Ireland you would be made Very Welcome.
All you need is an Hotel to Use to demonstrate.
One Evening that is all to Demonstrate. Then you would Love the Lovely Sights & Restraints & Music all arou d especially around the South & Mid West & West.
God Bless & Goid Luck.
Keep up your Good Work.
We Love you. .
😁😁😁😁
My husband and I are trying to make your dishes twice a week the chicken fricassee was awesome 😎we had it o last two dinners as we had leftovers it was good reheated p,wow. We also did the carbonara and now this week we will pick two more of your dishes this week, can’t wait
Chef, Thanks for all your videos. Last night I made an amazing Coq au vin thanks to your instructions. My wife was very happy. God Bless from Dubai
As long as there is the "God Bless America" sign I will know that is it Chef Jean-Pierre's kitchen!
😍😍😍
Thank you Chef Jean-Pierre! I have been looking at how to tackle this amazing recipe and yours is perfect! I lived in Chalon-sur-Saone for two years and was introduced to Coq au Vin at a dinner and loved it. Your channel is great and easy to follow for the bumbling aspiring cook that I am.
You never disappoint JP, every recipe is beautiful
Chef Jean-Pierre, nearly a year ago, I purchased a portable 2 burner induction cooktop and it took some getting use to. However, I love using it so much better than using an electric coil or ceramic cook top. When you can’t cook on a gas range, or don’t have access to one, induction cooking is the way to go. It also cooks food nearly as fast as a gas stove does, and it is safer to use around children and pets too. As always, I enjoying watching your cooking videos and I always learn something new too. Thank you for presenting another wonderful cooking video Chef Jean-Pierre! I’m glad that you finally got your gas range back! 😉