If you could only see your viewers smiling and laughing, I believe you would feel what you're doing is priceless! Bisque is one of my favorites! One with lobster and shrimp is heaven!!! Thank you so much once again, our friend ! ❤️ Sheri

@cat07777

Жыл бұрын

I totally agree. I laughed so hard throughout this entire video but it’s because he’s genuine and really enjoying teaching us all. 💖

@scottdeason2940

Жыл бұрын

He is endearing for sure. Priceless. Love his sense of humor as well as at least one of the best chefs out there.

@Sniperboy5551

Жыл бұрын

I just discovered this guy and he’s absolutely hilarious. I love his facial expressions and chef-isms.

@kevind6723

Жыл бұрын

He’s definitely one of the most charismatic chefs on KZread.

@lauracloutier73

11 ай бұрын

Had a great time. Mouth watering the whole show 😂

You hit another one out of the park, Chef, thank you! My husband now informs me, "we have a butter emergency".

@richardcorsillo9819

Жыл бұрын

Does he have a butter bowl, yet?

@ElleP777

Жыл бұрын

@@richardcorsillo9819 I tried that....too messy all the time. He eats butter for sport on anything, even a spoon....lol.

@lisabishop6266

Жыл бұрын

I have those when I leave butter out uncovered and my dang kitten eats it!!! But I like having my emotional support butter on the table 😆😆

I love it when you give us expert tips, like cooking the garlic until you smell the aroma and then locking in the flavor by adding the liquid. That is such a good tip I never heard before that applies to lots and lots of dishes. You are number first in my book!

@richardcorsillo9819

Жыл бұрын

That was game changing info the Chef gave us

@speedbag67

Жыл бұрын

I used to saute garlic like it was onyos, until Chef JP enlightened me... it has changed the way I use garlic completely...

@jecsquish

Жыл бұрын

yes, this is like best cooking show of all time

@CP-os1pc

10 ай бұрын

Been doing this for awhile Sam the cooking guy says the same He and Jean Pierre are two of my favorites

@HipHopCantSaveMe

9 ай бұрын

Time stamp please?

No, this is not just a cooking channel, Chef; it’s a love living life channel. Thank you!

@richardcorsillo9819

Жыл бұрын

Amen

I've been watching your videos heavily for the past 2 weeks now. Maybe three weeks? How on earth did KZread not recommend you to me sooner?? You're are pro in the kitchen as you are on camera. Modest about it too. You have the grace of working the kitchen like a seasoned Italian grandmother while the expertise and energy of a Michelin star earned chef. Bravo! Keep them coming! Ciao-ciao, Francesco.

@ChefJeanPierre

Жыл бұрын

🙏🙏🙏❤️

@R.Akerman-oz1tf

5 ай бұрын

Where else can U get "Cream & Cream Sherry". Pop music had "Sherry" & "Cream" though.@@ChefJeanPierre

I don't even eat seafood but this has to be my favourite episode so far, Chef Jean-Pierre at his most Chef Jean-Pierre 😂😂

@rollandnewcomb5524

Жыл бұрын

Same here, I don't eat seafood either. But a GREAT video.

@Tripp393

Жыл бұрын

How y’all don’t eat seafood??

"For those of you that don't drink wine...**glaring**...its delicious." Hahaha

@karenbrown2021

11 ай бұрын

Right? 😂😂😂😂

@Sayvion44

11 ай бұрын

I tried wine but what are you talking about give me the recipe

@rmp5s

11 ай бұрын

@@Sayvion44 Recipe? For what?

@ChickenFriedSteakIsLife

9 ай бұрын

Hard to cook as an alcoholic :( but I trust my partners to help.

@cecillemagpayo7250

5 ай бұрын

Ygĝĝÿ😢​@@karenbrown2021

I came to this chef's channel to learn from his experience; but, I stayed ); because, of his delightful personality. I'm certain there are many highly skilled chefs on KZread; but, there is only one Chef Jean Pierre, he's definitely unique!

"For those who don't drink wine, it's delicious." I couldn't agree more. The more nutty you are, the more we enjoyed watching you, Chef. It's never a dull moment with you. This soup is going to be served on my Easter dinner table. Thank you for sharing your wonderful recipe. ❤

@eduardkalmanawardze

Жыл бұрын

At least Italians, French, Spanish and other southern Europeans have a pretty good drinking culture, unlike us Poles, getting hammered with vodka, cheap beer (and sometimes whisky) every Saturday-Sunday

@robertakerman3570

Жыл бұрын

@@eduardkalmanawardze Never had cognac/it looked like the perfect amount.

@jacobott3382

Жыл бұрын

love this dudes videos.

@robertakerman3570

Жыл бұрын

@@jacobott3382 Yep! Let Us remember the apostrophe though.

@infomercialwars

10 ай бұрын

There was a joke he did in another vid where he said when using wine "if you don't drink that's ok.. but maybe you should" or something like that it made me laugh my ass off

This was one of my requests. Thank you for making it, Chef.

@ChefJeanPierre

Жыл бұрын

My pleasure, it was delicious 😋

@jasongrinnell1986

Жыл бұрын

I’ve tried several recipes and failed. I learn so much from your channel.

There we go with seventeen… God bless you my favorite man in the world … yes because you single-handedly changed my kitchen experience to a joyful one, truthfully, I hated cooking for years. I actually didn’t know how to cook, but now I enjoy it so much , thank you 🙏🏻

A nice, long video describing an amazingly delicious bisque. I'm ALL FOR longer videos.

Thank you so much for the laughs and culinary expertise. My wife and and I are always using “hello friends” “it’s amazing!” And her favorite “onyo” you’ve made cooking fun for us.

@Cassxowary

Жыл бұрын

You have a heart and brain for a reason. Use them. And get psych help NOW if you find it fun to cause these horrors to harmless innocent fellow animals and the planet and all on her.

@breadmoth6443

Жыл бұрын

@@Cassxowary hey vegan, shut up

@kevinmason9579

Жыл бұрын

@@Cassxowary FO

@XtremeChiliPepper

Жыл бұрын

@@Cassxowary

@XtremeChiliPepper

Жыл бұрын

In response to: @laronmaron98 replied: "Chef Jean-Pierre is probably too kind to respond to your comment in the manner it deserves, but I am not. This is a cooking channel. We see recipes of all kinds. I wouldn’t go on a vegan …” (cutoff from view, now deleted comment) but, go on a vegan channel “disparaging” their blah, blah, blah … Neither would I, what's your point? The title is "Lobster Bisque". If you don't like it, don't watch, then go back to your vegan channels and don't disparage the rest of the normal omnivorous human beings enjoying the channel.

Laughter always makes the day better and Chef-Jean Pierre knows how to make my day with his whimsical mannerism. Another fantastic recipe. Anything that incorporates seafood and tons of "butter".. I am all for it. Thank you

You can see the classical preparation in the Bisque with the addition of fennel and saffron! All you needed to do now was add a little Pernod. Your versions are always great JP. It may not be noticeable to everyone, but I can see that you still have pieces of classical preparation in your recipes! Well done!

Butter wasn't only for emotional support, as I suspected. Thank you Chef. And thank you Jack - your editing as always top notch.

Chef Pierre, Your personality and the way you teach are the absolute best of any Chef I've listened to. I watch your show as much as I possibly can. You are not a boring same ole same ole cooking basically I honestly Thank You for every single thing you do in your kitchen from how to cut vegetables the right way to what tools every kitchen should have. You add a lot of humor in your shows. I've been cooking since I was thirteen. I have a big family of seven all adult children and their own families. We are now sixteen family members which include my seven adult children, my in-love ( inlaw) adult children and our six grandchildren. I've been a stay at home wife, mother,and grandmother. I'm sixty five years old my husband of 45 years and he is seventy years old. My husband is Lebanese and I usually cook Mediterranean ( Lenanes ) food. Food has brought my family together for years at our table each Sunday and most holidays. Chef I am sharing the recipes I watch on your show with my big family and my daughters try to watch all your shows or make sure they record them. So, from our home to yours WE ALL THANK YOU VERY VERY MUCH! Respectfully Yours Teresa Chahine and Family

@ChefJeanPierre

Жыл бұрын

🙏🙏🙏😊

Always entertaining! This episode is over the top hillarious. Beautiful food, oh man! Best.

@w6wdh

Жыл бұрын

When Chef JP poured in the sherry and cognac, then grabbed the bottles again and - with a sly look - dumped all the rest in, I laughed out loud.

Thank you Jean for letting me learn so much about cooking. It helps my confidence as a cook. God bless.

Perfection as usual Chef P. Long time, short time. It doesn't matter because what you provide in technique and presentation is astonishing. Your food is amazing, and your delivery is impeccable. Never worry about the time you take. We will all be here until the very end. No matter how much time it takes. You make my day for sure. Thank you for class.

So many cooks and chefs i watch but Jean Pierre, the best!!! Love your shows and your personality kills it!!!

I just love how he explains things and enjoys cooking. Chef JP is such a blessing.

@ChefJeanPierre

Жыл бұрын

🙏🙏🙏

@NamedMyTaco

Жыл бұрын

@@ChefJeanPierre Also much love to the editor and crew!

I didn't know you could use an outboard motor as an emulsion blender! Absolutely fantastic episode, Chef. Where's that bottle of cognac! 😂

@Andie1951

10 ай бұрын

😂🤣😂🤣😂🤣😂. This is hilarious. Laughed til I cried!

Just found your channel & subscribed. I was searching for an authentic Lobster Bisque recipe & I just FOUND IT ! Look's absolutely FABULOUS & I can't wait to make THIS 😋 Thank you so much Chef !

That actually made my mouth water just thinking how good that must taste. Bravo Chef!

You gotta Love you Chef! You're not only a great Chef, You're soooo entertaining! Great video and recipe! I Love it!😂❤

I like chef Jean-Pierre because he mixes professionalism, good humour and his personality with his ingredients!!!

I"M as a big fan of a lot of cooking videos but this fellow is by far one of my favorites just because his enthusiasm is so awesome. he literally makes me want to run into the kitchen even if I don't have the ingredients, he makes the world in general a better place just by his approach.😃😃😃😃😃😃😃.😃😃😃😃😃😃😃😃😃

I did something similar to this recently now that I am in training to become a cook, we did prawn bisque and let me tell you it was quite exquisite.

Hi Chef, another great video! Have you considered doing a tutorial on cooking with wines? What types of red/white/fortified wines to use and in what types of sauces or dishes and why? That would be fantastic.

I think leek is the most important but most underrated addition to any variation of soup…love how you always use it.

I use over cooked rice to thicken my lobster bisque. Take a small amount of your stock and put it in a separate pot at medium heat. Add cooked rice to the pot and let cook until overdone. And water if the stock reduces too much. When the rice is soft enough to be smashed and smeared easily, it's done. Take the stock/rice mixture and throw it in a blender. When the bisque is ready and the only thing left to do is thicken, start adding the stock/rice liquid. Little at a time, because rice as a thickener can leave a thick tacky texture while eating it, but if balanced well it complements the flavor profile well. Although, I've never tried potatoes but I can see why because it's starchy just like rice.

@ChefJeanPierre

Жыл бұрын

👍👍👍😊

Dear Chef, you lovely man. I wish you could be cloned so we can watch you 24/7. The knowledge you share to make us all better cooks is only the beginning. The enthusiasm you display is truly AMAZING and is addictive. The sheer entertainment value is priceless, the amount of joy you bring us is indescribable. From the bottom of my heart thank you. God bless.

@ChefJeanPierre

Жыл бұрын

Thank you so much for the kind words! It is people like you that keeps us motivated to produce great content Godspeed 🙏

I always ask people that say they can cook what the difference between baking soda and baking powder is, if they can’t tell me, that tells me a lot about their cooking ability😮 cooking is chemistry time temperature, and ingredients. As a retired chemist, I am now getting into cooking and I’m amazed that how similar things are..

Yes Chef Jean-Pierre, this soup should be placed in the Kitchen Hall of Fame. Enough said. Thank You for giving to the world your version of The Lobster-Shrimp Bisque. It's as usual flavored with Chef JP personality.

Jean Pierre, you are funny and so fun!!! Thank you for being such a great teacher. You made me have fun with cooking with no stress!

Hahaha! Chef Jean-Pierre Jack is drooling as all of us watching your amazing presentation are! You are the best!!

Never had a Lobster Bisque... not sure if I've ever had a bisque, but I made and canned some fish / shrimp stock a while back and haven't known what to do with it so making this sounds like a good idea, I've made a LOT of your recipes and they have all been awesome.

We love your wonderful tips and tricks and the fun we all have here is the best!!!

OMG I have been waiting for Chef to make a lobster bisque recipe for over a year!!! Heading to the store now.

I loved this, I'm not sure whether this is a cooking or comedy channel. I definitely want to to try this 😂😂

Hi Chef Jean-Pierre, I would love to see your recipe for beef or chicken consomme soup. 👍

I literally watch the whole video just to pretend I’m spending time visiting my friend Jean-Pierre. Such a funny, genuine kind person and the camera work and editing makes these videos all that much better.

I had surgery ago and can’t sneeze without hurting due to where the stitches are. Felt a sneeze coming today and tried your no sneezing tongue trick and it worked! Thank you Chef!

Love your personality! And cooking! I smile and LoL all the way through! Absolutely can relate to you. Thank you!

You don’t have to be crazy, but it helps! Another great video! Thanks Chef!

free Chefs cooking school ! Thanks as always.

I absolutely love this guy best cooking show ive ever seen on youtube

@GodLovesYou5635

Жыл бұрын

been watching chef jp since beginning he is such a great teacher and is the crem de la crema

I love when recipes are easier to make than they taste!!! This is a keeper, my son will love this!! Thanks, Cheffie! 🥰🤗🥰

One of my all time favourite recipes. Brilliantly explained and demonstrated as always by Master Chef JP. Merci. Us Aussies use crayfish for this recipe and the results are outstanding.

“You don’t drink alcohol? Don’t worry about it” combined with facial expressions was one of the funniest things I’ve seen in a while

My wife has been doing all the cooking because she works from home now. She actually enjoys it and I have purchased some really good knives and other kitchen utensils for her. But I think the best thing I turned her on to is Chef Jean-Pierre and his Recipe Book. He is AMAZING! We're going to Florida in April to see my son in Pensacola and then off to St Augustine. Hopefully we can make a stop to see Chef Jean-Pierre as we both Love and adore Him. He has made cooking Great Again (and fun).

You are a nut (you just said it) and we love you SO much Chef! I never miss a video of yours. Incredibly entertaining but oh so educational for all of us watching! 😋😋

@ChefJeanPierre

Жыл бұрын

Thank you 🙏

Stunning and gluten free too, what more can you ask 😍⭐️! Thank you Chef!

"dont leave it standing by itself" ... he said after he left it standing by itself for like 30 seconds that's why we love you JP :)

we make this soup at work and sell it to many restaurants, i myself think it is the most time consuming soup that we make, just because you have the make the stock first and then make the rest of the soup, we make sometime over 200 gallons at a time, i think everyone's favorite is the Stone Crab Chowder that we make. great job chef

It amazes me how fun you make cooking, I laugh and smile during every episode. You chef would be a riot to work with and be around. Also, that bisque looks AMAZING! Love your videos and cannot wait to see the next one. Have a wonderful day.

No that’s what I call an immersion blender 😂😂. Had no idea how many strips this bisque had. Looks awesome 👏

Chef you are by far my favorite to watch. You make cooking more to real life than any other and are always teaching. Thank you for taking the time to show all of your wonderful recipes!!

When I worked in kitchens we used to refer to that immersion blender the Bazooka

I've made something like this and it was good, but now I see it could be way better. Always a pleasure learning from you Chef!

Been waiting for this episode for a long time... Such a great viewing and teaching experience, Chef!

Chef Jean, I tried your lobster shrimp bisque last weekend and it was phenomenal. Everyone loved it and couldn't get enough! That's even though i didn't include the Sherry and Cognac! I'll bet it's the fennel and potatoes. Thank you so very much for sharing your recipe with us.

Chef Jean-Pierre, I recently found you on You-Tube (just over the past couple of weeks), and have studied several of your recipes. Thank you so much for sharing your expertise and this recipe for Lobster Bisque. Your entertaining style put me at ease enough to give making this a try. It has always been my favorite seafood dish. I made it and it was truly wonderful. You are so wonderful to share your recipes. Thanks again!

@ChefJeanPierre

Жыл бұрын

🙏🙏🙏👍

Love lobster bisque ❤ You make everything look easy to do ! And that one can still make this without all the very expensive ingredients and it will still be delicious 🙏🏻

This recipe is definitely another one to add to my JP collection! It looks less intimidating than I thought! And it would be so great to impress friends with! Will try it sometime before 2023 is over. For sure! So thank you again, Chef Jean Pierre! Keep up the great videos and keep that comedy with them!

@daphnepearce9411

Жыл бұрын

I always love how he encourages us and insist that cooking really isn't that difficult.

If it’s a higher end restaurant and they have Lobster Bisque on the menu…it’s a go to for me. I will have to try this now!

A well done to Jack! I really like the add ons that he provides. This soup is beyond me as I cook for just me (77 YO and by myself) but I really enjoy the production and humor.

@kyleinokc

Жыл бұрын

Easy to freeze and reheat later. When I make shrimp or crawfish etouffee, I always have leftovers. Makes for a quick and easy meal later.

Thank you Chef!!! Did the stock yesterday and made the final product today. Best bisque ever. Didn't leave out anything. Yum!!!

jack! if you are both camera man and the one puts the messages into the videos - YOU ARE A STAR!!! you deserve a RAISE in pay!!! these videos wouldn't be the same without what you add to them. and, jack, THANK YOU for all of the LAUGHS you have given me!!! chef jp, you are brilliant and funny as well!! but jack plays an important role in the "final product". and i hope jack gets the 2nd bowl that i see there!!!!

Looks SO amazing! Thanks chef. Monday’s are always better with one of your cooking videos. ❤️

Amaezing! I'm trying this on the weekend. OMG, when he pulled out the giant immersion blender I almost died laughing.

The recipe I've been waiting for!😊

My favourite soup! Well done Chef👍🏽

Damn, I love Lobster Bisque. Thanks Chef Pierre for the dish.

Good morning!! This soup looks absolutely amazing. Can't wait to try. Also thanks for the tip about sneezing 😂

Tik,tak,tok--LOL. First time I saw that huge immersion blender, I about fell out of my chair laughing! This video made me laugh more than any other of his videos. We LOVE you, Chef!! You are a TREASURE.

@ChefJeanPierre

Жыл бұрын

Thank you 🙏

Chef Jean, Pierre I love watching you, it lifts my spirit! Even though I am a good cook. I feel Im even better after watching you!!

My absolute favorite soup. Can't wait to try this one.

This looks stunning. It may be a process to make, but it looks so worth it. Thanks Chef JP, I'll have to add this to my list of soups. Cheers!!

Simply delicious and elegant . I love how you present your videos from start to finish. So educational and so entertaining!!! Keep it up and don’t change a thing!!

AMAZING! Please live forever Chef Jean-Pierre!!! You and team JP deserve to

I adore these cooking lessons, especially, this one ~~~~~~ mouth watering. Deliciousness overload.

Emotional Support Budda ❤ u Chef, Jack and the rest of the crew that come together to make this happen. Thanks guys 🙏

Thanks Chef JP! - Lobster (and Seafood ) bisques are one among my most favorite soups in addition to Tomato and Cream of Mushroom. - Cheers!

Ok… what we are learning as far as the ART of cooking is by FAR, bar none! Amazing! We all agree. Entertaining?? Bar none! Is this being brought to us by JP? ABSOLUTELY! But let’s not forget Jack! It’s the interaction between the two and the post editing that OMG!!! This WHOLE team has NAILED this cooking channel. I can’t believe it’s been in existence for a couple of years and it’s just now popping up on my feed. But thank God it did!!

@ChefJeanPierre

10 ай бұрын

Thank you 🙏

All over the place but I just LOVE IT! Bravo Chef JP, j’adore! 😂🤗

one of the very best videos of all, certainly going to make it for the first time.Many thanks Chef for all this work and entertainment for us, and for free.Unbelievable!Bon appétit

This man is a gift to humanity and a blast to watch. Bless him as a fellow KZreadr…🇺🇸🇺🇸🇺🇸

@ChefJeanPierre

Жыл бұрын

🙏🙏🙏👍❤️

Oh my. The Cream Sherry and Cognac. Delicious 😋

You and Jack are so talented! Love your enthusiasm as well as your skill Thanks again for a wonderful recipe!

Always a good day when Chef JP uploads 😋

Omy that looks delicious! It’s a special treat .. I would make it but without the shrimp ..it’s either or.. I like the individual taste of each ..fennel is good with any fish … it gives it a zing! .. thank you chef this one is a keeper! ❤️

chef jean- your cooking brings me back to my late grandparents who owned a few greenhouses and sold at local markets. It was mostly herbs and flowers sold in Minnsota. I have memories of staying over and waking up at 2 am to drive down to the cities and set up stall at 5 am. I worked on their farm for years, and their way of cooking sticks with me. point being, my grandpa would always say tarragon was the best herb by far

I love your energy and knowledge. Thank you!

Lobster bisque is my absolute favorite soup ever, I can't wait to make your recipe! I made your mushroom soup today, and it was delicious. 😋 Jack, I love the new graphics you're adding. You express what the viewers are thinking! And the quotes between segments always make me smile, and often lol. (The bloob bloob bloob cracked me up!) It's fun that you're sharing your personality with us. You have a great sense of humor!

Chef...I cook for friends that cannot tolerate gluten. So using potatoes for a thickening agent is perfect! This is going to be my next dinner. Thank you!

Beautiful bisque!! Thank you for sharing.

Brilliant - Great, informative and entertaining. Thank you SO MUCH!

My French husband was an adorable nut ! He kept me laughing for 35 years. I 😘 ved to cook and he loved To eat.