Bouillabaisse French Fish Soup | Chef Jean-Pierre 

It's wonderful isn't it

It's a good way to lose your shoes and calm down from a stressful day.

I really enjoy the slips the chef made.

Hello friend. Please take up mindfulness meditation. Give me a chance please to convince you. The term may sound foreign to you, or have some kind of religious or woo-y connotation. But it's very simple. The same way one would train a muscle, by lifting a weight, and putting it back down, to grow stronger, we can also train the mind and grow stronger. Thousands of years ago, if you knew the secret to strength, you would have incredible power, as long as you had time to train. You would be stronger than everyone, and no one would understand your techniques. You would understand that it's just a matter of picking up a heavy object, and through your training, you could ensure your health, life, survival-- you could also help others with this power. Almost no one else would have the knowledge that you do, on how to achieve this strength, but it's hilariously simple. This is actually where we are today, with meditation. Almost no one, outside of a few monks understand the very direct and simple method to train the mind. It is again hilariously simple: We sit down. We close our eyes. We resolve to pay close attention to the sensation of breathing. What happens is, your attention grows, the more you do this. Every day. Your attention grows. (Sounds familiar to something? Pick up the heavy object-- your strength grows. You are *failing* to be strong in these exercises, but through this failure, your strength grows). You will fail to pay attention, it will become clear to you how unattentive the mind is. The term is "lost in thought". What this means is, we are thinking, without knowing we are thinking. Every single negative emotion, including every stress, follows this "lost in thought". We are not actually aware in these moments, because we are too busy identified with these thoughts and emotions. Do not take my word for it-- just see for yourself. Reflect to the last time you were angry, or depressed, or anxious, and so on-- isn't there a kind of "dream like" quality going on there? Where are these thoughts now? They arose, and passed away(a profound truth, that if you can pay attention enough to clearly connect with during times of stress, reduce stress). I highly recommend the "Waking Up" app-- it simplifies everything for you with guidance and an introductory course. It will dramatically improve your life if you commit to practice the mind. I wish you freedom from stress and happiness, best of luck

I’m

Had my 1st one west next to Spain border, Norbonne. 50 years ago. Amazed I can still smell it. Same for French Onion soup in Britteny. TC

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In Thanksgiving: ( btw) : Media Technical Support People and Staff at Mr.Fabulous Jean-Pierre ( Master Chef 👩‍🍳) : thank you: again, thank you

In Thanksgiving: ( USA 🇺🇸) : btw: the presentation is outstanding: again, the presentation is outstanding

In Thanksgiving: ( USA 🇺🇸) : btw: Mr. Fabulous Jean-Pierre ( Master Chef 👩‍🍳) : thank you: again, thank you

wrooooong, bacon is first !

@@PyromancerRift Umless the recipe calls for bacon.🥓 ONYO IS FIRST. lol

Of course if the recipe calls for mushrooms........

& Outtakes are # Last

Find some Iranian friends. They always have saffron.

You are speaking the truth He made that look easy and I know better.😊

The way my father would make it… so so good!

What he makes look easy in a 25 minute video is a legit 6 hour endeavor for a mortal man. The best lesson I've learned from this channel is not to spin your wheels. Move from task to task and don't linger, keep it moving.

Turning into a big fish person sounds pretty scary ngl

Just like he made me cook with tomatoes. I really, really disliked cooked tomatoes. I love them raw, though.

Do your body a favor & become a pescatarian. Cut out the red meats as much as you can.

@@ara5983 Actually eating a lot of protein is good for you. Of course no one should eat steak every day, it’s not sustainable, but eating fish every day isn’t, either, and you concentrate the heavy metal if you overdo it, for example.

I keep all the shells from my EZ-peel shrimp until I have quite a bit then I turn them into stock, you can use it any place you would usually use clam juice, it's just better.

If you don't live within 100 miles of the ocean, where do you get fish bones ?

No he doesn't- listen closely, he has lots of colloquial expressions. It's just that he retained that French r and a couple other Frenchisms. I would not have him pronounce onyo any other way! Also he was forced by his father at 5 years old to stop speaking Italian 😢

If an immigrant arrives here before age 14 or so, it's easier for them to lose their native accent. Chef got here in his early 20s, I believe.

I was right this looks so good

😉Sorry, it is Mise en place (put in place, with an E). Sorry to be a pedant, but I am a linguist...

1982, Newburg , NY, I was Sous Chef at a copycat Beefsteak Charlies, all you can drink 🍺 🍷 & Sangria and Salad Bar. King Crab went from $3 to $8 a pound, owner decides to drive to Boston and get 1 1/4 lb lobsters 🦞 at $2 a lb , he bought 2000 for the weekend, we could seat 400+ and turn it 3 times a night, lol, we ran out of lobsters 🦞 on Friday night. Nothing more painful than LIVE Lobsters 🦞 without rubber bands on there Pincher Claw, I must have 7-10 Scars on my fingers, and like John Pierre , your screaming at the damn lobster 🦞to let go as your Whacking it with the back of your Chef knife. Needless to say , “ lots of profanity “ but you couldn’t stop except for 15 seconds to wrap your cuts up with Duct Tape, and keep trudging along. Also the Best of Times , The Worst of Times… I got one question Chef JP, I did 50 years as a Chef, loved every minute of it, but Dude how come you have no Arthritis affecting you. I can barely walk these days , and my hands and fingers are killing me too. Happy Cinco D Mayo to you

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