If you know someone who is depressed or down, just let them see the Chef, they will be feeling super after…i was a Cook/Chef for 30+ years but never seen a Chef so enthousiastic as Chef Jean-Pierre😃👍🏽

@rioseven9123

Жыл бұрын

It's true! I am always smiling from ear to ear by the end of the video. Who am I kidding? I am smiling at... "Hello der friends!" 😁😊😁

@danielbrady3684

Жыл бұрын

Absolutly agree with you😂

@PaulOPeezy

Жыл бұрын

So true!

@reginaldwinsor2759

Жыл бұрын

Great therapy

@andrewmantle7627

Жыл бұрын

He brings blessings to us all.

One of my favorite dishes. I learned it yrs ago from my dad. He was a fabulous cook. From Trieste and we had the best food growing up. I’m 75 and still like to learn new dishes. Thanks. Love you❤

I feel so spoiled having Chef Jean-Pierre as an instructor. Sure he makes it look easy. Sure his kitchen is perfect. But his honesty, professionalism and humor make anything possible in our kitchens. He is making the world a better place.

@andrewmantle7627

Жыл бұрын

And butter is good for you. I know that is so.

@anitahopkinsla

Жыл бұрын

He surely is!!!! My mouth was watering from the memory of eating chicken piccata in several 5 star restaurants in Beverly Hills; back in the 70’s. Thanks Jean Pierre for the memories & reminding me of this delicious plate! Bon Appetit !!!!!

@assocrec

Жыл бұрын

Greg do you take lessons at his studio or via KZread?

@gregchambers6100

Жыл бұрын

@@assocrec just you tube

@toriless

Жыл бұрын

Chicken PIccata IS easy, one of the simplest dishes you can make. You do not even need the lemon slices if you want, I usually do not bother and just use juice or maybe add some zest if using an organic lemon for the juice.

Chef Jean-Pierre sir you are a Master. I am 70 years old and a home cook all my life and I am still learning from you! Thank you and much respect to you for all you're hard work. People have no idea how hard it is to do what you do. Stay safe in life and God Bless

15:37. I love when he has “dancing fingers” when he is so happy with the taste of the finished meal- we know that it is delicious! 😋

@shellyrocks211

Жыл бұрын

My favorite! And when he sticks out his tongue when he's chopping something!! 😂

@R.L.KRANESCHRADTT

Жыл бұрын

That would be a great new name for his channel..." The Chef With Dancing Fingers"🎯🎯

I stumbled upon this dish by a KZread referral. Have been looking at, at least 10 videos preparing this dish. Chef’s rendition is the crème de la crème of them all. The time he takes in preparation, the wonderful lessons he gives, all the while explaining the “whys and wherefores” along the way. What a gem his channel is. Thank you Chef for being there showing us all the “art of cooking” great dishes.

@ChefJeanPierre

7 ай бұрын

🙏🙏🙏😊

My friends and family laugh at me for cleaning so much while I'm cooking. I'm glad to see I'm not the only one. 👍

…Not in my house….mmmmm (says in reference to butter 🧈 and wine 🍷) ! Not in my house either Chef! We neeeedsss all the butter and wine! This man makes my day, everyday!

Chef Jean-Pierre has to be the most fantastic and entertaining instructor ever! I never knew I would enjoy cooking so much after watching Chef JP. He is the master!

Hubby and I love watching his vids at night before bed, get a good chuckle out of it, and some very nice recipes to boot.

@ChefJeanPierre

7 ай бұрын

Thank you 🙏

Hi Chef - Great recipe - Chicken Piccata - 🙂 Here is a very rough idea for a future show " Please let us long time loyal fans know what is it like to run a restaurant in the current economy as opposed to the the past, talking about the different restaurants you have owned. My ears perked up when up when you said - "I bought my first Resaturant in 1976" and I thought "WOW - there must be a treasure trove of interesting stories over the years of owning, running and cooking in your own restaurant." Cheers from Miami Beach , joey d.

@ChefJeanPierre

Жыл бұрын

You are not kidding Joey, times were surely different! My entire staff stayed with me for 22 years! We took care of them like family! They were loyal, hard workers and just good at their job! I could not own a restaurant today! I have many, many friends in the business and they all tell me that their staff changes at least 50% every years. Just not the same!!! 😊

@seano1642

Жыл бұрын

I believe the chef passed away! Just saying!

@notaliberalfromcali6245

Жыл бұрын

@@ChefJeanPierre Thats awesome man. Speaks to your character. You're a stand up guy JP.

@jackiejosephs1

Жыл бұрын

You must be phenomenal to work with. You have a happy friendly and loving disposition no wonder your staff stayed with you for so long. Some other bosses don’t realize that encouragement sweetens labour ❤

@hugoboss3689

Жыл бұрын

@@ChefJeanPierre I would KILL for a loooooooooooong Q&A Session with Chef Jean-Pierre!!!!!!!!

Curly parsley is not only flavorful but has more character for garnish

Thank God for KZread so we can watch actual cooking shows that teach you recipes.

Cooking is edible art you do everyday

God knows Iam old fashioned too. Wouldn't have it any other way !!!!!!

I love how you explain the "why" of the things ! eg sauce should be below 200 before adding butter so it doesn't separate, will definitely be trying this one very soon I Loved the 70's too :-)

@Shabla7

Жыл бұрын

There are so many “whys” and timings and temperatures and techniques that get mulled over. This is real explanation of how to cook and why every bit is happening

Chicken Piccata? This video should have at least 1 billion views.

Is it possible to give two thumbs up? KZread needs to add two thumbs up. Chef JP certainly deserves at least two thumbs.

honestly I have say if you don't fall in love with chef jean Pierre in the first 5 min of the video there's something wrong with you. I have to say chef its very rare to see a man with a heart of gold I wish you good health and wellness chef😘❤

Always best to have already started eating before watching these videos. Because you are going to get hungry - every time.

Thank you for bringing me back to the 1970's and the trip down memory lane. Date night with my girlfriend (now my wife) often involved eating chicken piccata at our favorite bistro. I am going to make your chicken piccata for her tonight. Oh, the great memories.

@stealthytrapper2328

Жыл бұрын

how was it? :)

@oyotundookubegwa520

Жыл бұрын

Why is it a '70 dish? Piccata is fantastic in any decade.

@katashley1031

Жыл бұрын

​@@oyotundookubegwa520 it was everywhere back then, was a trendy dish. But I agree, delicious food has no trend or era.

I just made this again. It never fails to impress my guests.

Me and my gf drank a sip everytime chef said butter. Needless to say, we are both drunk now. Thanks chef JP!

Chef Jean Pierre I’m so happy to see this old favorite!! Yes I’m a 70’s girl and this is a blast from the past!! I can’t wait to try this one!! Yummmmy😋 PS-I loved the 70’s! It was so different and yes we dressed up!!!

@ChefJeanPierre

Жыл бұрын

👍👍👍😊

The 70's was the Best!! Love this Recipe!!

back in the 80's I worked day saute at Fridays in Dallas, Chicken Piccata and Marsala were always big sellers

Simplicity at it's best is Chef Pierre's speciality

I'm waiting for the recipe where you just put the whole bowl of butter into the sauce!!😂😂 The recipes are fantastic but what sets you apart is the utter joy you exude. I think I watch more for the good mood you put me in rather than the recipes. Oh yeah..... if you can remember the 60's and 70's you really didn't do them. 😂😂😂😂😂

Chef Jean-Pierre, I think you will get a kick out of this. On Fridays I babysit for my two beautiful grandsons Patrick & Nathan. Patrick, the oldest of 4 years loves to watch an episode or two of Bugs Bunny on my phone. Not last week though. He has seen me watching you in the past and last week he wanted to watch Chef Jean-Pierre! How cool is that. He now wants to help me prepare dinner. Thank you so much for joyous inspiration. We love you.

Chicken Piccata - veal piccata --- dishes that will never go out of style! Thank you, Jean-Pierre!

@toriless

Жыл бұрын

Veal is barbaric!! Tortured meat !! Eating dogs is more humane than veal!!

"I didn't even speak English. I still don't" lmao that's like a great Rodney Dangerfield one liner.

@tobyw9573

Жыл бұрын

Where does it say that angels must speak English?

I was waiting The Chef to break out a Deck Sander to clean his cutting board. These vids make my day a whole lot better.

@tobyw9573

Жыл бұрын

Perhaps Chef's GIANT (over the shoulder) IMMERSION BLENDER comes with a deck sander attachment???

Imagine this receipe with handmade schwäbische Spätzle - nothing better in this World !!! ♥♥♥

12:48..."...one of them whisks!"...So candid and so spontaneous! I just love it, and I just love Chef Jean-Pierre! 🥰

Love the facial expressions when he tastes the food.

I’m not really impressed by anything, but I’m impressed by your videos. They have really helped me learn to cook my favorite meals after two decades of feeling hopeless. Most cooking videos are so boring to watch, but yours are full of good energy and genuinely useful techniques.

Chef Jean-Pierre, you are not only very entertaining, but a knowledgeable instructor. I’ve been following your channel for awhile. I have learned much from you, watching and laughing along with your videos. My loved ones are the beneficiaries of my improved kitchen skills. Keep on teaching us. This recipe will be on the menu very soon. Guess I’ll have to splurge on a another new tool: channel knife. Thank you Chef. Stay healthy and God bless.

@robertakerman3570

Жыл бұрын

Hi T. Wasn't it the 70's w/that "energizer bunny"? it just comes 2 mind somehow.

@vrfvfdcdvgtre2369

Жыл бұрын

Trends come and go, tasty food prevails, regardless of eras. I am so tired of reinventing a wheel daily. Why? Show me a tasty dish.

@WilliamCase

Жыл бұрын

Lol. Channel knife is now essential.

Funny comment about the capers turning into flowers. I always wonder who first saw a lobster crawling along and thought, mmm, this crazy thing would be delicious steamed with butter. 🤣

Chef Jean-Pierre! You are so entertaining and so full of cooking knowledge! I love watching you.

Hey Chef, I’m cooking this tonight! Can’t wait…🇬🇧

The chef brings so much joy to cooking. I measure carefully as he does. Remember the difference between clarified butter and regular butter. Always have cooked roux for sauces. Always be clean and organized, and sanitize surfaces. Don't use a wine you are not willing to drink! These are all the easter eggs (tips he may say or not but you can see them if you look carefully Thanks to Chef and Jack for really good humor and clear videos!

Chef Jean-Pierre is the John Travolta of this Saturday Night Fever chicken recipe. Yum!

"i didnt even speak english...i still dont" love u chef

I also think my boning knife is delicious. 😃 You make me feel like I can cook these recipes. 🙂🤔

This guy is a national treasure. I just wish he was in St. Pete Beach instead of Lauderdale.

Chef Jean Pierre, you are a true joy to watch. Your entheusiasm shows you chose the correct career. Oh, your English is as good as mine and I've been here since birth.

I hate to be redundant but this is absolutely exquisite. This is going to be one of my all time favorites! 🏆❤️!

Here we go. Lemo Chicken! Now I want a Lemo Chicken.

I made this tonight at my daughter in law’s request for lemon chicken piccata. It was a hit for my whole family. Thank you, chef for another top notch recipe. ❤

You are THE MOST entertaining and knowledgeable chef on you tube and possibly TV! Thank you for all of your contagious enthusiasm for cooking great meals! You are engaging and energetic about every recipe you present. It’s great and I thank you. ☺️

I live in Florida as well and I love fresh lemons right off the tree

"Regular butter is gooood, and we're gonna use it. We're gonna use 2 butter..." Love it.

Dear Chef 👨‍🍳… this looks just like the ‘recipe of the week’ in The Woman’s Weekly Magazine back in the 70’s… groovy!! We will be trying this tomorrow, thank you! ✨ 💃🏻 🕺 ✨ 🤗 ✨

Chef Jean-Pierre, butter ambassador 🤣. I love it!!

" A child could do this " I'm coming up to 70 years and I have learnt more about cooking in the last few months than I have in the last 50 years by followings Chef Joan - Pierre. Chicken tastes how I want. Fish is outstanding, and beef is tender and tasteful. I live in the UK. I have run bars that served food and although I served food to what I considered a good standard, I cannot wonder if I was missing something. I'm still regarded as the best chilli cook where I live. I also am regarded as the best spaghetti boulagnase provider in the city. My chilli con carne came in various heat tastes ranging from mild to super hot. My boulagnase was only made with Italian ingredients apart from the meat. They were part of my best selling menu items, but I'm now wondering if I missed something.

In case that any of you want to know the name of the lemon sauce that Jean made it's called a "Beurre Blanc."Lemon beurre blanc to be exact.

There is life after butterrrrrrr

I adore Picatta! Chicken,veal,pork...worked at a place in Key West that served Conch Picatta. 👍

I can’t wait to try and recreate this recipe for my son and I to enjoy, and you will be there with me in my kitchen, guiding me from my phone as I do. Merci Chef, God bless you.

You know you're on the right track when you make some food and shef is telling you why do this. Amazing.

Decades ago, I once received a very very nice bottle of Port from a friend, only to find out that I am not a Port fan. I used it to deglaze the pan for a pasta dish and it was bellissimo! So the rule of not using a wine you would not drink... doesn't always apply. As well, I won't drink vinegar, but have used it successfully as a wine replacement. Still, you gotta love and respect Chef JP!!

"I didn't even speak English. I still don't." This guy is a star man!

Chef JP... loved the 70s too. Your recipes and cooking capture the feelings of that long past era. (Where's my time machine?). I always learn something watching you cook. Thank you for that. Peace.

I was nothing but a struggling butter salesman until I met Chef Jean-Pierre and now I am sitting on the patio of my Malibu mansion enjoying a 2018 bottle of Prieur Montrachet chardonnay.

It's truly amazing how so many restaurants don't understand what chicken piccata or a scalopini cut is. Thank you chef JP especially for educating people. I wouldn't know this either but for the good restaurants that I have been to and the questions I was allowed to ask the chefs... I consider a fine restaurant one where the chef is able to speak to me about the dinner. I go in order a drink and appetizer then ask to speak to the chef. I also look around to see other dishes coming out of the kitchen then if the chef comes to my table and enjoys speaking to me with pride and great information I will eat there 3 times a week. I'm totally loyal and will bring in new customers and then I know it's not just a restaurant but a place where I have friends who feed me!

It looks absolutely beautiful - and you made it in-front of me in only 16mins! 😍

all my family moved south before covid hit. i fall asleep to these videos every night and it helps me not feel so alone. plus i've learned so much about cooking, it's amazing! I'm forever grateful for Chef Jean-Pierre.

I've made so many of his recipes and am ashamed that I've always taken credit for them. However, I finally told one of my friends about Chef Jean-Pierre and his great recipes.

No matter what you cook, it makes me happy!

Ah! I love Chicken Piccata. And I LOVE lemon. I found a recipe for Chicken Romano on some site. It was obviously done by a chef. I not only learned how to make it, but a lemon wine sauce with shallots and cream. Why has it been so long since I made that?!?!?!

Beautiful!! YUM!! (70's were great--60's were better!) 😉💕🙏 God bless, dear Chef!

One of my most favorite dishes in the world !!

9:03, that was very cool chef

Every new chef sould she this and mimic him. well you may ask why just think about working with him work and teach is just the best !

I find it amazing that there are two cooking channels on cable and yet no one is showing you how to cook anything. It's either a competition or just telling about different dishes. No one actually shows you how to "MAKE'' the dish. Love the channel and have great respect for your ability teach and inform. Bravo Chef Jean-Pierre.

This is how I knew that Jean-Pierre is the Master Chef for me. He knows the value of BUTTER! Every kind of butter! This weekend we will be enjoying his lemon chicken recipe. As always, thank you Chef!

@toriless

Жыл бұрын

It is so easy I make it as a weekday meal. Hardly any prep.

When I get off of my diet, I can tell I am going to be cooking a LOT! I have never seen this chef, but I really loved his food and presentation.

Fantastic! I make this all the time, after watching this I'm sure my next time will be brought to a whole new level. Now I know why my sauce is a little oily, putting the butter in when the sauce is to hot. Like you always say its the little things that turn a good meal into a great one. Thanks again Chef!

@toriless

Жыл бұрын

I prefer to reduce the sauce then turn it off before adding butter.

Anybody else run to the store to blindly buy butter when that Chef JP notification hits.

@ChefJeanPierre

Жыл бұрын

🤣🤣🤣

@tobyw9573

Жыл бұрын

@@ChefJeanPierre And now he shows us how to make our own butter!

Great recipe. I can do it! Also had to chuckle when chef brought out the time- butter issue. Glad to see he framed it.

A return to the 70s! Lol. That was funny ! Yea I’m a 1980 model myself but I rennet the carpet and green toilets n stuff!! Lol

Love the show. I like instruction no1 on the recipe when I went to print: Cut the chicken breast into thin scallopini like the chef did in the video. The chef should NOT be thicker than ¼ inch. With the amount of butter Jean-Pierre uses, no way is he going to avoid having to be beaten.

Chef Jean-Pierre is like the BUTTER of all chefs!

You are the best Jean-Pierre!!!!!!!! Chicken Piccata TONIGHT !!!!!!!!!!!

I thank God for you Chef Pierre, thank you for showing me how fun cooking can be. You are an amazing chef!

The 70's were the great! My best friend and myself, spent Christmas and New years in Fort Lauderdale 1975 to 1976.

That butter wine lemon sauce looked LEGIT!!!!

Oh, yay! I raise chickens, so I feel like I know every chicken recipe ever written but this is a new one on me! (I guess I might have partied too hard in the 70's, somehow I missed this!) Can't wait to try it!

@toriless

Жыл бұрын

Really? Italians have made it for centuries!!!

I just love chef Jean He makes everyday happy..All his cooking is just awesome..He makes ones day..❤..Be happy my friend your the Bestie there is ..

Still one of the best Chefs out there.

The 70s are my favourite. Especially 1974

Nothing wrong with a little up n down, Yum Picatta!!!

@carlacourtois5905

Жыл бұрын

I do Both with 1,/2 clarified 1/2 butter or 1/2 clarified and /1/2 olive oil , but I am French so I am all for Butter/ Butter

Coolest chef ever! He is part comedian Buddy Hackett mixed with Wolfgang Puck!

Dear Chef Jean-Paul. I was delighted to see your offering recipes for two. Please, please continue with the "for two" option. I am a caregiver for my spouse and have been cleaning/cooking for a couple of years now. With no experience cooking meals, I am producing some delicious and healthy dinners. And I even get an occasional compliment (between quarrels). BTW, I will be ordering a copy of your {signed) cookbook soon. Best wishes, Love your videos. .... tom campbell

Sanity is very important without sanitation we're insane! I like squeaky clean handles on everything.

I love watching you cook,your 🤣 funny, love a man that cooks

In the 70's was when I started to take an interest in cooking. I was around 12 years old and was allowed to use the stove on my own. Both of my parents were great in the kitchen and out on the BBQ grill. We lived in Naples Italy then as my father was in the U.S. Navy. Chiefs know what good cooking is. Thanks Chef JP.

You rang some very happy bells with this one! I remember getting all dressed up to go to dinner with my late ex-husband and frequently, I would have chicken piccata. You're right about the 70s--it really was a marvelous time. I still love chicken piccata and when it is on the menu for dinner, I order it.

I learn so much from you. Don’t stop talking. Just say no to tic tack tok!

Excellent Chef, this will be my comfort food before hurricane Fiona hits tomorrow morning!