"This is not a channel that is about me showing what I can do. It's about me getting you in the kitchen, doing these things, and being successful at it." We love you Chef JP!

@theoldbigmoose

2 жыл бұрын

Chef is really sneaky! He is leading us little by little, layer by layer, "it's so simple a child could do it..." into Michelin star territory!

@RealPeterGunn

2 жыл бұрын

The quote you refer to had me thinking about so many "celebrity chefs". Chef Jean-Pierre saying is no surprise, but you will never hear this from the majority of the tv personalities. Personally, I've been a follower of Chef Marco Pierre White for over 20 years. When the cameras are turned off he is the same as Chef Jean-Pierre as well as one of his students Chef Gordon Ramsey... I know that's a hard one to believe but it's true..Have a GREAT weekend!!

@fredgarv79

2 жыл бұрын

@@RealPeterGunn kzread.info/dash/bejne/m6KAs9aRpt2yhJs.html I love this vinchenzos plate guy, he does videos reviews of other chefs trying to make Italian food like Ramsey in this one. He has a few ramsey ones, I don't think he likes him much. I go to vinchenzo for italian food and of course chef jean for french and french/italian food

@fredgarv79

2 жыл бұрын

what a great quote huh?

@RealPeterGunn

2 жыл бұрын

@@fredgarv79 Indeed!!

2 things i love about Thursdays: 1) It's payday 2) Chef Jean Pierre helps me spend my money on groceries

@agniepintero743

2 жыл бұрын

Agreed

@khaelamensha3624

2 жыл бұрын

So or you are underpaid or groceries are too expensive where you live. In both case makes me sad for you.

@wahn10

2 жыл бұрын

100%

@michaellaidler7143

2 жыл бұрын

@@johncspine2787 Organic is a con.

@questionmark9819

2 жыл бұрын

@@khaelamensha3624 it's a joke 🤦‍♀️

Jean-Pierre is by far the best of the You tube cooks/teachers -- humorous, not fussy, and always a joy to watch . . .

@ChefJeanPierre

5 ай бұрын

🙏🙏🙏

I had the pleasure to work with JEAN PIERRE He is the best chef to work with He is not a chef he is a MASTER OF THE KITCHEN GOOD BLESS HIM I miss you Tony

@ChefJeanPierre

Жыл бұрын

Nice to hear from Tony!!! I hope you are doing well 🙏😊

@zenaidaelepano7801

23 күн бұрын

I envy you!

Whoever is editing these videos is doing a fantastic job. Just enough of those cheeky touches that compliment Chef JP’s personality, but it’s not over the top. Don’t change anything, it’s perfect.

@Michael_______

2 жыл бұрын

I agree

@ilovesarcasm

2 жыл бұрын

Agreed!

@zysis

2 жыл бұрын

Yeah I'm worried the editor will take it too far, please PLEASE just leave it how it is.

@Batvolle

2 жыл бұрын

Jack truly is great

@limandy7102

2 жыл бұрын

totally agreed! was gonna make this comment, glad you did it lol

Thank you for the return of the gas stove to the glory it deserves. The right tool in the master's hand is always the best way to teach.

@lynnettespolitics9656

2 жыл бұрын

Yes, I was waiting to see how the convection stovetop was working, but I REALLY wanted a gas stove in my new kitchen. So I'm thrilled to have the impremature of Jean Pierre for my choice!

@ChefJeanPierre

2 жыл бұрын

If you have the choice between gas and electric by all means choose the gas!!!!

@janinebeaulieu5573

2 жыл бұрын

@@ChefJeanPierre Would you do a video about cookware and what to look for and gas/electric/induction? ❤️

@mamiebobb4173

2 жыл бұрын

When hunting for a new apartment, the only demand I insisted on with the apartment hunter was that it have a gas stove. My mother taught all her girls how to cook - on a gas range and I just can't work with electric!

@leochen887

2 жыл бұрын

@@ChefJeanPierre We Chinese also cook with gas using a wok stove. Only we really crank up the BTU's so that it sounds like a jet engine roaring away with gas flames four feet high that will burn down the house if you're not careful! kzread.info/dash/bejne/oYxqlMqEm8bIZtY.html

I'm a Filipina housemaid here in Qatar and my employers are pure Arabic, I tried to cook this menu for them I use pomegranate juice as an alternative for wine and they love it so much now I'll do it again not for them for their family too, thank you so much for having you a great chef and discovering your channel I learned very well and I understand the way you speak english.

@erwin887

Жыл бұрын

You can use the wine because all the alcohol will be gone after reducing.

@snipingwes

Жыл бұрын

@@erwin887 pomegranate juice actually sounds good too

@mikebell909

Жыл бұрын

Pomegranate juice would probably give it a slight Persian-style flavour, and be excellent, if not better than the original wine. It would be lovely! What a good idea for a substitution.

@TheYuvimon

Жыл бұрын

@@erwin887 Yeeeeah most but not all of it. Recovering alcoholics will tell you.

@Chef_Viiito

Жыл бұрын

You mean molasses?

The flour strainer technique is pure genius. Thank you JP. I learn something new with every video.

We are all friends on this blessed day.

Just got over covid (what a ride) and chef Jean-Pierre was my friend for three weeks. I think I watched all his videos. I learned onyun first unless bacon, butter is emotional support, everything stays in the freezer for 17 years, salt helps get water out of mushrooms, don't touch it and leave it alone, have everything in place and prepared first, and garlic is done when you can smell it.

@wnygal

2 жыл бұрын

Glad you got over it ok!

@elizabethruiz316

2 жыл бұрын

Glad you are OK. And yes, he is and enciclopedia!

@handyvickers

2 жыл бұрын

Yeah..!! And you forgot that you must always burn your mouth every time you taste the food! 🤣😂 Mamma mia...

@lewiskemp5893

2 жыл бұрын

I got over too last month. Im fine. Hope you are

@rvarnum

2 жыл бұрын

@@lewiskemp5893 Starting to get my sense of smell and taste back. Coffee still smells/tastes awful. The whole time I was sick there was an alien smell and taste that wouldn't go away. It was terrible.

"Mmmmmm, Mmmmm, Mmmmm, I love my job!" Exactly why I love him. What an inspiration

I know this is an older video but I had to say it. I have worked pretty much all positions you can as a chef, from fast food at 14 years old, to mid level corporate chain restaurants, to executive chef, to now a private chef. Saucier, pantry, pure prep, fryer, grill cook, breakfast, etc.. This guy gets rid of the ego and pomp and knows the food and understands why we do things, and gets rid of the unnecessary BS that just make things more difficult for no good reason. What he said about the beurre manie is just one example of this. Love him so much.

In my opinion, Chef Jean-Pierre is the BEST home chef instructor ever. (:

@kcet1948

2 жыл бұрын

The classic dish. Chef Jean-Pierre can cook with his eyes closed.

@ChefJeanPierre

2 жыл бұрын

🙏🙏🙏😊

@flynner51

2 жыл бұрын

I agree ,Happy Holidays Chef Jean-Pierre I love your Humerus ways🥰

@jodavis5169

2 жыл бұрын

Agreed 👍🙏

@rheaahsunshyn9187

2 жыл бұрын

@@kcet1948 I wonder if he cooks while sleepwalking?

I just found his KZread channel and went OMG!! He uses every pot in the kitchen. As soon as I said that, he laughed and said “at home I do everything in one pot. I’ve got someone washing dishes here.” Oh thank God. I love him.

Oh my god, that flour technique is genius

I was really skeptical about putting the cognac in at the end. I already had a great tasting dish and I really just didn't want to chance messing it up. I decided to trust the chef and I put it in. Let me tell you, it transformed the dish from a good dish to something truly special. Never would I have thought it could make that much difference, but it was incredible. Thank you Chef for all that you do and the for the blessing of your knowledge. You are a gift to the world.

"This is not a channel to show you what I can do, it's about getting you in the kitchen." Nicely put Chef, nicely put.

Chef Jean-Pierre loves this recipe so much he once made it 3 times in a day!

@Haupialani

2 жыл бұрын

How do you know this?

@Haupialani

2 жыл бұрын

@@user-ch7mn1kj4b Thanks.

@tomwilson2804

2 жыл бұрын

@@Haupialani This video was uploaded three times today. A joy to watch all three times.

@Haupialani

2 жыл бұрын

@@tomwilson2804 Yes, that would've been a joy but I guess I missed that. I can't wait to incorporate the flour in the way he does. Exciting.

That adding thickemer through a strainer is genius. Thanks for yet another extremely helpful tip and technique.

18 minutes.. it's not about you showcasing your skill, it's about you inviting us into the kitchen and guiding us to making meals that would cost us more than we can afford to experience.. and here we are enjoying and loving life. Jean-Pierre.. you give life. Bless you!!!

Regarding what the chef here said about the home made stock. I doubted that just a stock could make a significant difference but I decided to at least try it once so I followed the chefs recipe for beef stock. I then made the chefs thyme and port sauce twice. Once with the home made stock and once with store bought and let me tell you the difference is off the charts. The one with home made stock is so nice and rich in flavour compared to the store bought stock that just tasted like salty water with port and thyme that had a hint of beef flavour. If you're going to do anything please try the beef stock once, I promise that you'll never ever want to to back to store bought salty beefwater.

Jean-Pierre, I love the way you say Mamma mia. The love of cooking is present in you at all times. You are the definition of the word PASSION. God bless.

@ChefJeanPierre

2 жыл бұрын

Thank you so much😀

@melavuinakelo7708

2 жыл бұрын

Love your cooking style...very entertaining. And have learnt some And hints as well.. Thank you,Sir!!!

@deannealbrecht774

2 жыл бұрын

I love the way he says onYON 🧅

@MyRx777z

2 жыл бұрын

Is this a french dish or italian?

@sabatino1977

Жыл бұрын

@@MyRx777z It's French.

My brother asked me to do catering for his business party's for about 20 to 25 people and one reddit chef said beef bourguignon is one of the safe options to choose if you're cooking for larger groups. So, remembering our chef here did a recipe on it, came straight here to refresh my memory on the recipe. I definitely will be using this one, can never go wrong with chef Jean Pierre's recipes 😁

This guy has a great personality and he's a talented educator, as well as a cook.

@deliamcmahon4603

2 жыл бұрын

Is he french??

@LukeMcGuireoides

2 жыл бұрын

He's from Georgia lol. He likes to say that but he is French. He's lived here since at least the 70s though

@zuzannawisniewska4464

Жыл бұрын

Luke consensus all the way.

@zuzannawisniewska4464

Жыл бұрын

@@deliamcmahon4603 as far I know he spent his childhood near Amiens in Quevauvillers...

@johnjuandemarco

Жыл бұрын

*chef

God Bless America ! Love the sign on the wall on this great day. This is a favorite dish. You are the best!

This man singlehandedly rekindled my love for cooking. I was classically trained when I was young, but was burnt out when it seemed my art wasn't appreciated. Cooking has always been my way of showing love for others, and it's obvious that it holds a similar importance to Chef JP. I really love his attitude of sharing practical methods as opposed to showing off his skills, and his faith in his recipes even when an ingredient needs to be omitted due to preferences. Really shows how solid his techniques and recipes are when held to scrutiny. Thank you Chef, I can't wait to try your versions of these delicious dishes for myself, and share them with my loved ones. ❤

@CabinFever52

3 ай бұрын

Don't forget to invite me.

@stoneangel777

3 ай бұрын

Cooking is my way of showing love for others" love it! My Gram and Mom filled our house with good food and love.I took it for granted when I was young, now I miss them so much!

That flour strainer technique is genius. I always hated having to add the water with the slurry because it usually runs counter to trying to thicken and reduce the sauce.

@rbettsx

Жыл бұрын

To get a hint of a roast, nutty flavor, do this with browned flour. Dry roast flour in the oven or in a frying pan until it's golden and smells of biscuits. Keep a jar of it in the kitchen to thicken dark sauces like this

@tabi5901

Жыл бұрын

I know right!? Love that I just learned that technique, and can’t wait to go use it…

Never met a great cook that didn't make a mess. Love his cooking and his personality whilst doing so.

Common thread of a great chef: Appreciating butter, aromatics and wine🤩. (And bacon🤤)

I'm exploring European food and I'm drawn to Chef Jean-Pierre's common sense approach to cooking. He makes things simple and easy to grasp. He's truly a master at his craft.

I made this for Valentine’s Day this afternoon and served it with a side of homemade sourdough bread with only salted butter. What a winner recipe… Thank you Chef Jean-Pierre

@georgeabitbol6758

Жыл бұрын

Ce n'est pas le vrai bourguignon. C'est un bourguignon adapté à votre goût, les Américains. Le vrai bourguignon, ce n'est pas ça.

@sabatino1977

Жыл бұрын

@@georgeabitbol6758 we got someone up on their high horse now.... Let me clue you in, buddy, everything is always changing and adapting. Even in sunny old France. Get over it. Bonsoir!

@creativecreature4138

Жыл бұрын

The wine portion was intimidating

@jreese46

Жыл бұрын

That sounds like a win!

@georgeabitbol6758

Жыл бұрын

@@sabatino1977 Ecoute, c'est ta vision des choses. Moi, j'ai la mienne, et je sais d'où elle parle. Qu'on adapte une recette, je n'ai rien contre. Mais il ne faut pas prétendre que c'est le vrai. Et d'ailleurs, si je ne me plante pas, il parle de « version » du bœuf bourguignon, en fait. Donc, très bien, pourquoi pas, mais avec le vrai de Bourgogne, tu vas jouir. Et tant qu'à se faire plaisir, arrose-ça d'un aloxe-corton.

Chef Jean-Pierre! A few of the reasons I am here are your enthusiasm , your humor and your information. Best cooking channel on KZread for sure. God bless.

Had a bad day. Watching the chef and my world is OK again :) Your enthusiasm is just magic!

This might be the best cooking video on KZread. I'm not sure, because I haven't watched your other videos. You're an absolute charmer, Jean-Pierre.

@ChefJeanPierre

8 ай бұрын

Wow, thank you!😊

I enjoyed visiting Normandie last September, and had a Boef Bourguignon. I fell in love! It was SO rich and layered. I called it "Beef Boogie on" because it made my mouth wanna dance! I really want to try this recipe with venison.

I have a library or saved videos from bunch of other Chefs. I basically just cleaned them out and primarily follow Chef now. Great as always.

Hearing you say, “Well hello there, friends!” twice in one morning is a doubly nice way to start my Thursday. Another fantastic recipe, Chef! 😍

@ChefJeanPierre

2 жыл бұрын

🙏🙏🙏😊

@keepcreationprocess

2 жыл бұрын

@@ChefJeanPierre There is sooo much - love - in you, that everyone loves itttt.

@jarivuorinen3878

9 ай бұрын

@@ChefJeanPierre What was the bowl of butter used for or was it used at all? I was expecting that you'd incorporate some butter in the end, but it's not listed in a recipe so I suppose you did not.

That thickening hack with the strainer & flour is awesome 👏

@jeanniebrooks

7 ай бұрын

He’s a CHEF. Chef’s tricks and techniques are not ”hacks!” “Hacks” are things that unschooled beginner cooks invent that are not quite legit.

@sheteg1

3 ай бұрын

Jeannie u assume shit. I’m a chef for 30 years. I called it a hack because it is. A slurry is usually the way u thicken.

Mamma mia! As an Italian i must say that the French also can cook. Bravo. The simple things are the best.

I yell "get in my belly!" When I miss the pot. Yay , two videos a week! I can sure taste the difference in my dishes chef, sometimes it's overwhelming. Good job approaching half a million subs!

When I’m in France at my mom’s place I love it when she makes this dish for me! The quality (French) ingredients from the local vendors, the time and love my mom puts into it, just wonderful.

@kentvandevender9731

2 жыл бұрын

That is the thing about getting items to cook in the US vs France, I wish we were able to get the ingredients with the flavor, even when we go to the local farmers market

@haiduongho5061

2 жыл бұрын

@@kentvandevender9731 u, Y, lol lol lol. lol L L L Y

@neverlostforwords

2 жыл бұрын

@@kentvandevender9731 You could try growing your own herbs as that adds a lot of natural tasty fresh flavour. Grow herbs in quality potting mix or quality garden soil with plenty of good compost and it will add that unique fresh taste, especially if you keep it well watered and in a sunny location. It is easy to grow thyme, basil, oregano and sage in containers. Terracotta pots work best (I don't really know why). Plant small herb seedlings in md-spring and they should grow on until winter.

Your joy of cooking is infectious!! Everyone loves your show because you make us love cooking!!

@pneulancer

Жыл бұрын

My thoughts exactly!

Chef Jean-Pierre is an International treasure.

We were already going to remodel the kitchen, but partly due to your, “bloop… bloop… bloop” I was motivated to get a GOOD gas stove that could simmer at 140° and well as provide a roiling boil. I love every one of your videos. So much fun to watch and all are quite do-able for any novice.

@ChefJeanPierre

2 жыл бұрын

Another great comment from you John. Thank you for sharing your learning experience about designing the perfect kitchen!😊

@postholedigger8726

2 жыл бұрын

I designed and remodeled my kitchen from the ground up. I made the cabinets out of black marble and the cabinet doors out of red oak. The door faces are food theme prints by Will Refuse and Leonato Capelio. The cabinet drawers are red oak with marble drawer faces are marble framed in red oak and the drawer bottoms are made out of large floor tile slabs I cut to size. The walls and counters are granite squares trimmed with tile edging. It took a lot of work but I was able to design and build it to fit my vision. kzread.info/dash/bejne/ipZn1cWSgcmsZdo.html david

@itsjohndell

2 жыл бұрын

I spent a lot of money to get gas cooking in two sucessive houses. Never regretted it a second. I currently have a 5 burner Bosch and I love it.

@itsjohndell

2 жыл бұрын

@@johncspine2787 Outside vent hood is essential. Enjoy!

It's getting a tradition for me to start my Thursday after watching your drooling recipes, another one for the "cooking bucket list", by the way, I cooked fish with a crust of Corn Flakes that I put in the food processor, I used your technic of golden brown the crust in the pan and then to the oven! OMG! my wife loved me more, I did some mashed potatoes as a side... Yeah, I used butter, baby... Thank you, chef! Greetings from San Antonio, TX.

@zysis

2 жыл бұрын

Crack an egg into the mash before mashing, also don't mash, whip it with a fork and let it be a little rough. The egg is the secret to perfect mashie.

@JBlanco66

2 жыл бұрын

@@zysis I used the fork, peeled the potatoes but now completely, left a little of the peel to make it “rustic”, I’ll try the egg, never done it before, thanks for the info!

@zysis

2 жыл бұрын

@@JBlanco66 Nice trick is to use the egg you had used for the breading on the fish :P Leaving peel is a bit weird, doing a coarse mash is pretty awesome. I tend to like some spring onion on the mash with butter, makes it taste really good and very authentic ^^

We followed this recepie with my wife and made one of the best Christmas dinners of our lives, thank you very much!

Definitely the coolest cooking channel

@ChefJeanPierre

2 жыл бұрын

Appreciate that😁

Endearing chef Jeanne-Pierre! I learn, I am entertained, I am addicted to your show. I worked for a chef, a real chef trained in Europe, my grandfather. You remind me of him. Thank you chef. You are ‘The real thing’!👍❤️🇺🇸

Having watched so many KZread cooking channel I can vouch that "This is the coolest cooking channel on KZread". Chef Jean's energy and personality is just infectious.

What a chef he makes it so easy a child could do it thank you chef. J. P. For a very entertaining cooking show. God bless you

Watching Jean-Pierre reminds me of watching Le Madame of the maison I lived in near Montpellier, France. She could produce absolutely fantastic, rustic, soul satisfying meals in a whip, all the while with a gauloise hanging from her lip and one eye on Tele-5. Merci bon, Chef! Xxxxx

Maybe cooking this for my wife is better than a bunch of flowers. Proper winter warmer washed down with vin rouge🤤

Many years ago there was this chef who had an afternoon cooking show with a live audience. His name was Chef Pasquale Carpino and his showed was titled "Pasquale's Kitchen Express". His recipes were made easy by his design because it is what he wanted to teach. Chef Pasquale ended each episode with his simple yet deeply powerful motto of life. He'd say "Cooking for him was an art, fantasy and a vocation". Breaking down complicated techniques into an understandable method was his passion. When I watch Chef Jean-Pierre I see this exact passion to breakdown the walls of apprehension, teach practical methods in the kitchen and entice your senses to explore. Chef Jean-Pierre is torn from the same cloth as Chef Pasquale! Merci Beaucoup Chef!!

This guy is THE BEST!

I think you are so much fun! I used to work in a nice upscale restaurant in Atlanta and after our dinner shifts we'd always go out for a few drinks to unwind. I always think to myself how much FUN it would be to have a few cocktails with you ❤️ I love your channel.

@ChefJeanPierre

Жыл бұрын

🙏🙏🙏😊

I love the technique of using the fine mesh strainer to add in the flour ... definitely using that in my kitchen ...

@per-henrikpersson1884

2 жыл бұрын

Metoo! A Great tip.

@notesfromleisa-land7893

2 жыл бұрын

I saw him demonstrate that method for TG gravy. It is a game changer, and I tell everyone this method...it does a fantastic job. I made some braised beef shanks and did same. Such a simple technique that yields exceptional results. I'm a little churlish that I didn't think of it myself.

@jamesanagnos6123

2 жыл бұрын

make a roux it adds layers of flavor , dark roux for dark dishes like a stew's, flower thikens but adds no flavor, this guy is a ham and egger lol

@notesfromleisa-land7893

2 жыл бұрын

@@jamesanagnos6123 I know how to make roux. I know how to make stock. I know the difference between techniques and can evaluate the outcome. His method works. Adding flour to a complex base and allowed to cook works. Your carping...not so much.

@jamesanagnos6123

2 жыл бұрын

@@notesfromleisa-land7893 i did not say it would not work i just said a roux give more flavor, what ever works for you

I love the Old school chef, and the "Kitchen" rules he follows. I remember when I was young and worked in a 5 star hotel in Spain, we had a chef like him... Jean Pierre reminds me a lot of him... those were the years (the late 80s)...

@mistyvioletconservative.3889

2 жыл бұрын

Yes the good ol’ days! I so miss it!!!!!!!😢

This is actually the best culinary channel on KZread

I made this recipe exactly as he described it yesterday morning put the whole thing in a slow cooker for six hours on low. Pull it out, added the cognac, and it was absolutely fabulous - - this guy is a true genius.

As soon as that bottle of red wine was added to the pot, I immediately fell in love with this dish. Cooking with wine is exquisite. 🥰😍😇 Ssssoooooo much flavor !! 🍷🍷🍷

Your method of thickening is so profoundly genius! I love how real you are. You're not one of these pretentious KZreadrs who try to look perfect and have everything work out with such perfection. I think that's one of the reasons everyone loves watching you.

@tcrpgfan

2 жыл бұрын

That's how you can tell he's a real artist. He doesn't hide his mistakes. Instead, he works his way around and incorporates his mistakes into the dish itself. Unless it's accidental spillage.

@theraweggfiles

2 жыл бұрын

@@tcrpgfan Could not have said it better myself.

God bless my sweet Burgandy ! This recipe is the most common in France. Simply the best one, in my opinion ! Classic. La cuisine des familles !

Again, it´s a pleasure for me to watch your videos. Including watching you enjoy at the end makes me happy. Thank you chef Jean-Pierre.

@ChefJeanPierre

6 ай бұрын

Thank you very much!👍

This is exactly the recipe my mother learned to make when living in the Loire valley in the 1950s. We had this regularly every winter, with red wine and crusty fresh-baked french bread. Heaven! As a nod to being American, Mom always served lightly steamed green beans with it so we would have our green vegetable. LOL. Thank you so much!

I Love Your channel Chef Jean Pierre! My 7-year-old and I binge-watch your videos. He is so excited to cook now. He tries to mimic your accent, exactly! I went out and brought even better knives and pans and I am cooking again! Thank you!

@lindahandley5267

2 жыл бұрын

He sounds a LOT like the late Justin Wilson.

Dear Chef, You are the coolest! I learn so much from you. What a privilege for me! 🌺🤗🌺

@ChefJeanPierre

2 жыл бұрын

Wow, thank you😀

"Coolest cooking channel on KZread" - without doubt, Chef! Another great video, merci beaucoup!

@zuzannawisniewska4464

Жыл бұрын

Agreement.

I’m not often impressed, but this guy has a good pallet and clearly loves food.. Often the French are guilty of over doing it, adding too much or making things just far too complicated and busy.. This looks beautiful, it’s simple and a clear classic..

@judithsweeney2553

Жыл бұрын

Palate

My favorite KZread Chef, the real Chef flexing on all the other KZread chefs. Agreed, the coolest cooking channel on KZread. And learning as I watch, thanks Chef , your aMAZing.

Hands down best cooking show on youtube. I can grab the phone and use this a a reference when I cook it perfectly. Thank you JP!

Chef, I love your warm on-screen presence! The kitchen is a place of joy!

Gotta love this French stew. I got hooked on this recipe from watching Julia Child many years ago. It is basically the same except for adding whole small potatoes, which I think is a marvelous idea & cognac at the end.

Make it while you can! These beef prices are going to the moon!

Chef JP , the best thing that happened to me, was youtube recommending your channel. I've decided you might just be the nicest chef in the world ! Please don't change anything about the length of your videos, half the pleasure is learning from you and half the pleasure is listening to you speak ❤️

@stevemendez3535

Жыл бұрын

I am totally blind, don’t change anything about your presentation. I completely can picture and tell what you are doing just by how much enthusiasm you have keep it up thank you

@bear532

Жыл бұрын

Agree 100%, this channel is perfect just the way it is. Love the style, Chef’s presentation, and his personality.

@stevemendez3535

Жыл бұрын

@@bear532 I think the next segment should be on a lobster tail how to cook a lobster tail would be amazing and that would go along great with a steak!

Dearest Chef Jean-Pierre, you are a breath of fresh air and a Culinary Delight. I can listen to you and watch you all day. I believe in the use of bacon fat....In fact, I pour bacon fat into a small porcelain bowl on the back of the stove....I will sear [seasoned], Chicken Wings in that rendered bacon fat for a meal....I will NOT wash that pan...THEN add a little more bacon grease and sear the stew beef pieces...then I am building LEVELS of flavor from the chicken and the bacon and the beef....I use thatsame pan to saute the onions, peppers, radishes etc. My African American Family, [Grandparents, Parents, Stepfather, Aunties and Uncles], were all raised in th e Jim Crow South; with a few dollars, they could make a dried leather boot, taste like Filet Mignon, LOL. My Stepfather, a U.S. Marine, [May he RIP], used to have us watch "The Galloping Gourmet"...He threw coffee in his sauces, I thought he was crazy or nipping while he was cooking, because the kitchen would be a mess, now at this age I realize that he was the ORIGINAL Black Chef, who NEVER got show on the Food Network....It always seemed to be my turn to do the dishes after one of his Gourmet meals....There might even be a bit of sauce splattered on the wall or the ceiling, LOL.

"You can use turkey bacon but I highly recommend you don't" words of a real chef!

Thank you Chef! I am going to make this for my husband today. I actually have all ingredients on hand because I was going to make just a regular old pot roast. Perfect timing!

love your simple trick thickening with flour with a sieve

Watching a Grand Master like you is therapeutic. In addition to your cooking, love your zeal, zest and energy.

My dad was an electrician after the Navy, but he was a great chef!! He taught me everything!

I started watching the show when there were less than 400K subscribers. Now they’re over a million! Wow! So awesome!

This man's passion and enthusiasm is infectious!

Drinking coffee with you my friend! Our local style beef stew is eaten with poi, kim chee and chili pepper water and of course rice. Wonderful and classic!

I LOVE the Chef Jean-Pierre’s raisin d’etre - not to show you what “I” can do, but to help “YOU (i.e. me) to make it happen in the kitchen. He is a lovely, and LOVING teacher. Also thank you chef for sharing your JOIE de vivre!

@ChefJeanPierre

2 жыл бұрын

🙏🙏🙏👍💗

Omgoodness that looks amazing, pressed the 👍🏼 before even watching as it made my mouth water 🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿

Jean Pierre, You have made a difference to my life. I can't believe that following your instructions to the letter can produce the most amazing food. This one was out of this world. The Beef Wellington I made was semplicemente incredibile; and I made them. All down to you my friend.

Chef Jean-Pierre, your introduction has me seriously drooling, I Love, Love, Love Bouef Bourguinon 😋❤

Ah man, a long time favorite. And from here, this looks like the best I'm ever going to eat. Definitely trying this one Chef!

My daughter called this cruel and unusual punishment to smell this for hours and not be able to eat it. Turns out that we all seared our taste buds on the lava bombs you call potatoes, but it was still excellent. Yes we should have not served it so soon off the simmer. Thanks for another excellent recipe.

Incredible personality and you make simple ingredients we can all find into 5 star meals. ❤️

To all the veterans out there, thank you for your service. God bless America.

Chef... you're the one that is amazing!! You're so addictive! 😍 love you!!!

Great dish. You simplified it with your technique of how to add flour.

Beef Bourguignon is my signature dish and my favorite comfort food. This with some crusty french bread is heaven on earth. I will be trying your recipe....for sure! Merci, Chef Jean-Pierre for sharing your version of this classic dish! Would you please share your version of Braciola?

Made this last night. came out terrific! My local grocery store even had Aunt Nellie’s pearl onions!

the editor is amazing and their style is hilarious with the close-ups. Chef Jean-Pierre is a master in the kitchen. I'm an at home cook, and I am quite good, but I always learn something new from watching this channel. "some people remove it (bacon fat)." [queue incredulous look] same, Chef, same

I enjoy not just Chef’s recipes but all the many tips and techniques to improve cooking. Huge thanks.

I now have made this dish twice as well as the Chicken Bourguignon. All I can say is Chef Jean-Pierre not only knows what he is talking about, he has that way to teach without making it "Rocket Surgery"...thank you

Make this ahead for a fancy dinner for guests because when it sets the flavors do something magical. This is the exact classic recipe with his techniques. You also have to find real French bread to serve with it. The first time I ate this was in France. It was so good we went back to the same restaurant the next night. It took me a while to learn how to do it. Too bad I did not have KZread back then. This is a great channel.

Chef you were born to be a teacher, I used to have 2 favorite chefs, jock peppin and Julia child, now I have three you are that guy. Thanks for helping me be a much better cook