Chef Jean-Pierre is a James Beard Nominee Chef, TV Personality, and the Author of 3 Cookbooks with 54 years’ experience as a Professional Chef. He opened and ran one of America’s best 100 restaurants for 22 years and a cooking school with 40,000 students for more than 20 years.
The Chef hosted over 200 cooking shows distributed on PBS in every television market in the US, China, and Australia. The Chef appeared on The Today Show 28 times as well as been a guest many times on Larry King, Regis and Kathie Lee and The Lifetime Channel.
After many years he is coming out of retirement to once again teach and entertain us with a fun and straightforward approach to Gourmet Cooking! Come learn to cook with Chef Jean-Pierre, making cooking fun for everyone. If you not having fun cooking, you are not doing it right!
As Chef Jean-Pierre would say...."Even a child could do it!"
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Yes, I don't know why they left the top of the center of a tomatoe, it must be removed because you don't want to be at the table pulling things from your mouth in front of everyone, then you'll need a napkin, take it to your mouth, get the whatever you feel non pleasant to swallow, out, pack it, put it down, keep on enjoying it but if we can remove it, remove it, is like when cooking potatoes, peels and the beginning of stems must be removed, we are not chicken!
Love you already ❤
Cooking fish. I bet the kitchen smells. My mom cooked some crabs and it stunk up the house.🤮
This guy is hilarious Im so going to give it a go! Cant wait to try it
Chef - you are the best teacher. I have learned so much from the videos. Thank you. Please keep them coming.
Watching up in the northwest territories in canada and dont miss a video. This one however is one of my favorites. Grew up in german italian and acadian tradition and loads of greatness here. Herzlichen dank, grazie mille merci beaucoup chef!!
Dear Chef Jean-Pierre. Today, my wife Sheila made your recipe for this and it was DIVINE! It was SO silky smooth and delicious! She even amazed herself with how GOOD it was!
I'm sussquybed fwends!!!
Tell me, did you use one of your 5 knives or 1 out of the 17 million? After this, I feel like I need a shot of two of that cognac
Got a hearty laugh about the doctor joke. I'll be looking into getting a meat grinder
Anyone who makes that sauce, don't forget to rub it all over your body. It's that good! 😂
Excellent !! Really ...I will be making butter when i get me a blender....asap ...ive been searching for a video like this ...great presentation ... Can you make it with pure cream from a cowshed operation? ...thanks
Personally I think broccoli tastes like green dirt. But cooked the right way it can be delicious like radishes, never wouldn't eaten them until I had it the right way.
I want more food that last 17 years
Alright, that last part caught me off guard
For a rough cut, you don’t need to slice it horizontally. But those thicker slices at the sides would benefit from the horizontal slice
Yeah I never understood the horizontal cuts
thank you again chef
💜
Chef J.P. is unique.
How am I just now discovering this channel?? This is amazing. Thank You
Excellent. Ai suivi la recette à la lettre. Je l’ai fait avec du riz Basmati. C’est parfait. Un vrai succès à la maison… and it’s better with more butter… 😂
American Bill Gates BIOenineered GMO unhealthy fake foods😅
This Is fantastic Chef , Thank you very much . !!!!!! Bone Apple Tea !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You are right... water brings nothing to the party...
Can one use corn starch with clarified butter to make the rue? Or does it have to be regular flour? TYIA
If you put an ingredient in a food and can not taist it you have a choice...add mote of the ingredient or... omit it. The exception would be if you want a flavor enhancer like lemon
This chef is great
...and on the eight day God gave us Chef Jean-Pierre. He saw that it was good, and all was well in the World...
Love to add a little lemon or lime zest to a compound butter
KRAFT is not cheese! Never use "vegetable" oil. Olive much better.
You have tought me about onions, mushrooms, and bacon... Is so important
What taught me about butter is cooking eggs because eggs do not need a hot temperature to cook. Making brown butter or a dark rue is so close... and makes you think about the better flavor of clarified butter...
master of disguise?hmm? be master of cooking
Just went to Olive Garden Saturday (yesterday). I have never ordered any soup. We usually go for the salad, however I noticed that it was bland and watery. I need to remember to tell them to drain the lettuce(does a customer have to tell them that?)--which by the way, they use the cheapest lettuce that has no nutritional value: Iceberg. They used to use better lettuce, but I guess with prices the way they are today, they have to cut back somewhere. This soup looks good, except we need to substitute Kale for a different green since we don't care for it...too strong of a flavor.
I just posted my latest video on chicken and pasta and it led me to your video 😊❤❤❤. You make cooking look so easy. Love it!! 🎉🥰
As much as I would advocate for a good homemade crust, just buying the store bought one and throwing this together in mere minutes (of course with bake and cool time considered) it’s such an easy and rewarding dessert. Even picking up spray-can whipped cream. This dessert will make you a rock star at parties and holidays and it’s as easy as scrambled eggs.
Holy crap, this dude is funny.. this is my first video I've watched and I'm now a subscriber hahaha
FANTASTIC! Thank you!
This dish was god damn delicious!!!!
farmer's food. Pathetic....
I’m a new subscriber . I’ve been watching for several hours a day for the last week . I actually cooked for myself today , it’s been a long time . I used what I had and ended up with a delicious meatloaf . I had defrosted ground chicken and ground chuck . I thought I had all ground chicken . You made me realize , it doesn’t matter . Use what you have . I bought all new spices today and tossed all the 17 year old ones 😀 Love the program and I’m learning so much . Thank you
If you are reading this comment late at night, its time to go get a snack. ☺
I always share my recipes!!!!! Somethings wrong with the people who do not do that❤ I love your videos stay well and take care 💋
Your tips help me not be a ding dong in the kitchen.
I didn't know you can have ovens stacked in between two refrigerators. I would think it would get too hot.
I have diabetes, so I can't cook with sugar. I usually caramelize onions with Soy Source. have you tried?
Harissa is Tunisian if you want true harrisa you can't buy it at a store you should make it fresh at home look for a recepie where an old tunisian woman is making it
I love this man an onyo. Thank you chef
Whats an onyo?