This Guy!!!!!! where do I start, I never leave comments firstly, not only does he give a very concise fool proof approch he stops to teach techniques and departs other pearls of wisdom (white, pepper, to chopping basil) all I can say is BOOM! Thank you can't wait to watch your other videos chef.

I love how you really get a sense of his enthusiasm for what he is doing in this video.

@southernindigo1973

4 жыл бұрын

So true...

I can't believe you're giving us all this vital culinary information for FREE!!! Thanks so much, Chef Jon!

@marca4443

4 жыл бұрын

Are you people high?

@southernindigo1973

4 жыл бұрын

@@marca4443 No, just very grateful and showing our appreciation. You know that never goes out of style.

@jjf609

Жыл бұрын

@@southernindigo1973 agree with you. Before KZread actually having chefs of this calibre teaching us was not available unless we attended their school.

@jjf609

Жыл бұрын

@@marca4443 Why do say this? In the past, unless you attended their school, a person would never get this kind of instruction.

@jjf609

Жыл бұрын

So glad to know that this caliber of chef even knows about the dollar store.

This is high end chef and the standard with enthusiasm.. Superb

@lulasolomon9911

3 жыл бұрын

recipe has no soul. You, as the cook, must bring soul to the recipe

This was my mentor at Le Cordon Bleu school in Arizona. He was AMAZING to learn from so much knowledge.

Final presentation: Contemporary art for food, like haute couture in fashion, exciting suggestions of flavor in the abstract, but ultimately, you just want to be fed. The traditional salad will make love to your senses while paying respect to your appetite. Beautifully presented, Chef!

Simultaneously learned and enjoyed listening to your lecture/presentation. My goodness, you make me want to attend Le Cordon Bleu school, but...YOU SIR would have to be my instructor for EVERY class. You're like the teacher whose classes fill up 1st because ALL students want your tutelage

@gman2013

5 жыл бұрын

Kelly D i

I love this chef's style. Very informative and at the same time entertaining. Looking forward to seeing more from Chef Paul!

I have been cooking for many years, even attended cooking schools, I learned so much. Thank you. Also, it is nice to see someone else who talks to their food.

@southernindigo1973

4 жыл бұрын

Yes, his passion is infectious.

I've watched a hundred Cordon bleu videos...this guy is the best. Hands down!!!

@galliontrillion

6 жыл бұрын

indoeed your right ... hands down bro

@daimaoza832

5 жыл бұрын

Gordon Ramsey says different

@eduardoquintero7730

5 жыл бұрын

He's like Bob Ross of the culinary world

@igottabasketballjones7420

5 жыл бұрын

Jeff Ward agreed, I know everything he just said and still watched the whole thing...except salt not dissolving in oil, guess I never really thought of that or payed attention lol

@winnietheshrew2957

5 жыл бұрын

But this isn't about Cordon Bleu. This is about salade Nicoise.

Wow. Within a few minutes, I just learned a lot so many practical cooking/prepping techniques that are actually very basic but also very efficient. Thanks Chef!

This guy saw into my soul. Everything is so fussed-over in pursuit of flavor. Love this video.

I have watched hundreds of cooking videos on KZread. I learned more techniques about cooking from this one video then all of the others I’ve ever seen combined!

😆 "...oh look at you! That is a pretty potato. That is a very happy potato." Priceless!

I have learnt so much in the last 38 minutes WoW I wish I could afford to attend this school.

@jb43278

4 жыл бұрын

davey jones me too! I am blown away by this video!!!!!

Usually my favorite chefs are french or asian but I made an exception for this guy! Excellent! Thank you sir !

I could watch this bloke all day. Skilled, informative and engaging.

That's one of the best cooking video i ever saw. Got me glued to the screen for 38 mins. Epic

My Life Skills Culinary students LOVED this video. Even their Aide enjoyed it. This is going to be the first dish they make.

This chef is like ultra charismatic. Great video!

I married into a line a of European chefs and am a technique and/or recipe fanatic. Rarely does my classically trained husband enjoy a video with me. He did now. I’m well pleased as is he. Mad props, kudos, thank you. You taught well and made it as entertaining as it is informative.

I consider myself a next level cook, bored from dummed down cooking shows. You Sir, you know your stuff. Thank you. Subscribed within 5 minutes of watching your video. I would also de-string the green beans though.

I watched this video a few years and tackled this salad. Watching the video over and over, pausing to take notes. It came out as lovely as he said it would. His tips are smart and not that hard. Wish I had a bigger kitchen is all. I will make this tonight. Cutting on a bias!

This man was amazing. He was very informative and he was very enthusiastic and endearing. Please use him more often. I’m happy they showed a contemporary style at the end as well. 5 stars

EXCELLENT JOB ! CHEF GREAT PRESENTATION AND TUTORIAL !

Such smoothness in every moves and every small steps. Such calmness and love for food that you appreciate the property of every small ingredients. Applaud Chef Jon. Thank you for sharing the small things. Looking forward to apply these in my own creation.

I like this guy, he is not one of those dour Chefs that takes himself too seriously.

the chef who can talk none stop .... like his techniques 🧡🙏

learned two new things.. garlic and salt, and the basil trick :-) thank you!

@marca4443

4 жыл бұрын

Learned ONE thing. Never watch this channel again

A perfect demonstration of a Master who loves to teach

Thank you Chef. I appreciated your detailed, but NOT boring presentation. You are the Mr. Rogers of the school...friendly, helpful and oozing with enthusiasm. Thank you again.

his passion for reaching and cooking is backed by his obvious experience. I love how excited he gets when he realizes he has red pepper!

Reflecting on this video the song “Everything is beautiful, in its own way” comes to mind. In a beautiful way

I love how excited he was on the different veggies 🥗 he was going to use in his salad. He’s a great instructor and chef.

The BOB ROSS of the kitchen. Beautiful and helpful technics.

Jon Paul you’re a Master Chef....I received a free class today...🙏

Excellent presentation, a true teacher.

His enthusiasm alone adds flavour to anything he touches

A salad I didn't think I'd really care to try. Now I want one.

Amazing video. This is what 5 star cooking is all about. This has gotta be a $30 salad.

I came prepared to leave a snarky comment but ended up watching the entire video. Well done chef!

Chef Paul... you are a true a true Artist... So glad I watched this video.

Wow! What a gift you are to all of us..........learned soooooooooo much!! God bless you! ♥️♥️♥️♥️♥️

love this video. I've made that vinaigrette probably 50 times since I learned it from a chef I worked under but making that garlic paste is such a huge improvement.

The best introduction to a salad recipe.

This was 10 yrs ago? I’d eat it today! How colorful & fresh it all looks! Great presentation., very informative.🍾

natural born teacher, i wish i trained under you chef.

Love this chef! I've learned so much from watching your video. So delighted to see your enthusiasm and passion for cooking as well as teaching. What a jewel!

Really enjoyed this video and learned several tips! I'm 60 and have so much to learn about cooking! What have I been doing all these years!

I'm so glad to be schooled, salivating and entertained.

i have to be honest. usually I skip parts on a video, I watched this entirely and the twist at the end perfect as on a suspense novel. THANKS.

This Chef is Awesome !!! I had him asa teacher in 1994 at Scottsdale Culinary Institute. Very Talented. Good Guy!

His technique is flawless!

Genius. Loved all the special tips on how to prepare each individual pieces of items in the salad. So many ways to prepare for the amazing Salad Nicoise. Merci beaucoup pour la bon recipe. Au revoir et bon appetit. 😂😂😂

Oh what a wonderful tutorial. I never knew what this kind of salad was and I’m 66 years old. I’ve heard people referred to it before maybe in books or novels so it’s nice to know what it is exactly. I enjoyed your tips and your enthusiasm. Thanks for posting

@anieldelouvain153

9 ай бұрын

This has no relation with a Salade Niçoise.

A trained chef who knows how to season food! 👍🏾

Such a terrific teacher with a great personality!

This was truly an amazing video - tips, tricks, & techniques included with a beautiful presentation. I have no idea where or how he got pitted nicoise olives - they're too small for my pitter. Nice trick with the roma tomatoes and egg as well. I really have to give it to this guy (not that way, miscreants). Nice job really.

Terrific presenter, and a classic Salad Nicoise beautifully executed with precise technique. Love it...now pass me that plate.

He is an amazing chef with great personality. Well deserving of all the listed awards.

@sreeladevi1780

Жыл бұрын

Why do u frighten us with those sudden Sighs of Alarms of a woman❗no need dear..hutchin sir 🙇‍♀️

@sreeladevi1780

Жыл бұрын

U cud learn a whole lot from a Chinese chef too - a cut' n decor chef specialists are thre too .apreciate 'n Ancient culinary culture. Worth it

@sreeladevi1780

Жыл бұрын

U cud learn a whole lot from a Chinese chef too - a cut' n decor chef specialists are thre too .apreciate 'n Ancient culinary culture. Worth it

Most informative recipe video ever.

That's just outstanding. The whole thing. Thank you for all of those excellent little tips - they really do add up.

I couldn't imagine why it would take 38 minutes to demonstrate how a salade niçoise is made, but Chef Jon-Paul used this classic dish to teach a huge amount. So much information, so clearly, calmly and joyfully explained. For example, I learned proper grip of a knife long ago, and have seen it repeated over and over, but never knew why it was correct. There are so many techniques here for improving the way to prepare vegetables, tuna, dressing -- all with the background that lets you understand why these techniques made sense. Let me add that I'm an amateur, and never felt condescended to, that the techniques were out of my league, or a moment if those 38 minutes were wasted. Thank you, Chef!!

Tasting the salt water changed a lot. Very good point. And cook these green beans til they taste good. Such a quick masters coarse is so many things. Very skillful.

@peterdurnien9084

5 жыл бұрын

I think you mean course.

Amazing salad and such an enthusiastic and clear explanation! Thanx!

20:15 - “That’s a good grip.” For a golf club too. Mr. Vardon approves 😂

Excellent! I learned why the techniques are important as they intensify the flavors. Great job on camera chef!!

Well done Chef ! So many tips and techniques shared by you to be applied to other recipies. I enjoyed every minute of your video.

Chef Jon-Paul Hutchins, you are brilliant!!! Great techniques, wonderful ideas, fantastic food! Thank you so much for sharing this with us! I look forward to watching more of your videos. ☺

Wow, I learned so much from this video, thank you for sharing. ❤️. Lovely salad and will be making this for a BD party tomorrow.

@deborahsimmons2414

3 жыл бұрын

I made this salad and everyone at the BD party, absolutely loved it!!!! I had to write out the recipe at the behest of my son and the guests!!!! Thank you fir all the little details that made it the amazing success that it was!!! 🙏 I appreciate all the lovely tips in this video.

I like that you explain every single part. Very easy to follow. ty sir

Amazing! You need your own show

JPH you are an asset to your profession. Your explanations and historic stories are wonderful. It is clear why you are a teacher. You have proven that not all chefs are a bad attitude waiting for an opportunity to manifest. Please post more.

You're amazing Chef!

@daimaoza832

5 жыл бұрын

andeegirlxoxo so am i

The innovative twist on the salad nicoise reminds me of a Joan Miro. I hope your student received and A+ for that inspiration.

This has always been one of my favorite salads, and seeing it prepared this way, I could easily have this every day of my life for lunch or as a savory breakfast (yes, I often start my day with a salad and protein).

I just can’t stress enough,how much I enjoyed this 38min vid. Tell me, It really didn’t last double that. With all he press and rewind on this magnificent chefs Attention to detail. On an legendary salad! Even tho at the end. It look so simple, and plain 🤪😂😂 Love it!! Shout out to everyone in this INDUSTRY!! 💯💯💯🤘🏽🤘🏽🤘🏽🤘🏽

So many tips! Thank you, chef!

Magnific , soberb both tecnics! lovely!

Thanks for the little chef's tricks.

Amazing! I was dazzled. Thanks for sharing your knowledge.

This is fine art at its best and definitely jon-paul is a 6-stars chef. Just look at how he loves what he's doing, amazing i got hooked the whole session. If only i could eat this dish now.

Brilliant video with so much in it to learn and stimulate your own ideas. I love the Chef's enthusiasm it's contagious!

Thank you chef! And knife skills are on point!! 🙌🏽

He's so passionate about what he does, this is mesmerizing to watch

@elsakopp7457

Жыл бұрын

Potatoes are HIM Male strength!

Excellent chef the way you teach super

He reminds me of Rob Ross, the painter ! VERY educational and I will try to create this coming weekend ! Thanks a lot !!!

I've been cooking 45 years at home and never knew the curled finger trick. I'm gonna practice till I perfect it!

Excellent video and stuffed to the brim with cool insights into this fairly common dish (at least in France it is). KZread is such an incredible resource for home cooks.

Wow, this is a master class. Never saw so much in a cooking video.

This guy is my hero. I worked in kitchens but never was inched and taught knife skills, I know to curl the finger tips inwards to protect but the more I try I over concentrate and instead of paying attention to my fingertips I focus on the knife to try and make it vibrate at a 100miles/hour. Which many times made me move the holding hand out of the way but my finger tips would stay in place holding the veggie and not moving backwards from the knife coming at them. Was never hurt badly but it made me fear the knife. Now when he's cutting the celery at that angle....I have a protective cutting glove now, I will take months or years but I want to be able to safely cut at that angle like he is chopping that celery at around 21:00 give or take a few seconds.

Thank you for the excellent presentation, and congratulations for the great respect you have for the history behind this salad. You are the first American Chef I have seen that made the salad as it should be. Yesterday I filleted a fresh tuna, and today I will make my salad. I prefer the classic version when I really need to eat.

This is very informative and entertaining. His technique is spot on and he has a very relaxed way of passing on some very important skills.

Such art, finesse, and passion. Thank you for sharing Chef! Great tips to use when making this salad, you made it such fun 😅

I really enjoy watching you, Chef. You are a very engaging teacher. Thank you. :)

Wow! Learned so much from this video. Thanks for sharing, and for the upload.

I love how this guy gets all OOOHHH and AAAAHHHH when he sees an ingredient

wow chef your way of presenting is so interesting.the techniques are also well presented

"Naw, this is a him potato"..... ha ha ha. Love your sense of humor!

Explains so well.... Thanks !