To those that complain that Chef JP is being redundant have to understand that this is a mark of a good instructor. Bless him for his desire to share his knowledge and experience with the world.
Chef. I’m 76 and widowed. I missed my wife’s great cooking for years. Tgen I discovered RU-vid. Specifically your channel. Thank you for giving me the confidence to try and satisfy my taste buds desire for flavor filled goods. You recipes are simple and easy to followSND always very flavorful. Now I have close friends over for cards and great soups and other foods. I often cook so much I can share with others. Thank you sir for your generosity.
@@rosemarymay3914 I went vegetarian for a good little bit. Know what I missed the most? Strength. The stamina was still there, but, the raw power? Oh, I could have had both, but, on my budget? Those kinds of exotic ingredients were not in the mix.
"Onyo is always Number One, unless there is bacon!" - Chef Jean Pierre 😁 Your awesome recipes AND your TALKING are the reasons why we're here, Dear Chef!😁👏👌
This is not a cooking channel. This is a channel about the love of life, the importance of good food in it, and about respect and love for ingredients and the people whom we cook for.
After my 3rd retirement I was going to take some culinary classes at the local community college. But with covid... well I stayed home. Your videos are a gift from heaven, allowing me to be instructed by a Michelin star chef! It doesn't get any better than this! My wife still works, and my promise to her was to do what she did for me for 40+ years. Every day she instructs, I prepare a from scratch, fresh dinner for her. You have made her very, very happy Chef!
Thanks, JP. My wife loves mushrooms and tomorrow is her birthday. So, it'll be this mushroom soup for a starter to go with the chateau Briand tenderloin for the main with mashed potatoes and roasted asparagus.
Sonds like a wonderful dinner. I wish my husband would prepare such a great dinner for me on my birthday... But next time try to get white asparagus. Boil it a little bit and than pan-fry it. It is out of this world.
@@obozomustgo5449 I am convinced, love goes through the stomach. Find out what she loves to eat and develop your creations around that taste. The day she becomes nostalgic when you are not around, you have won 😊
Chef, I do not know why people are giving you such a hard time in comments. I usually watch you on my living rm tv w/ my roommate. We have learned so much from you so Thank You. I have upgraded my cooking by leaps n bounds. Do not let the internet get under your skin.
I honestly think all his subscribers feel like he’s family at this stage. I think it’s great that he makes people feel like friends and comfortable enough to give a bit of slagging 😂🤣 His real life classes must be amazing and super funny, like the teacher you always wanted ☘️
@@catemc2323 oh for sure! My roommate does not pay attention to most cooking shows I watch but he does when Chef is on. Chef shares basic info many of us were not given growing up like “Onyo is number 1, unless there is bacon!” I never knew! Also I always used to burn my garlic by accident and I know why because of him. Ohh boy don’t get me started on how much better my cooking has become. I would love to be in his cooking class but I will settle for YT class so to speak. Also, I love he Always calls us ‘friends’ unlike anyone in the internet they don’t call you anything but subscribers. I love when he asks us questions out of his old habit of teaching because we both respond to him. I hope he never stops.
I have known you in utube for 2 years after i come into culinary field. Whenever I dont know a thing, I search menu with your name first and you are like my 80% teacher in this field. Thank you so much for sharing knowledges with us, chef❤.
@@catemc2323 Heavenly father, your people in Ireland call to you. We know you are righteous and just, and that you answer all prayers. Thank you, father. In Jesus name, amen
Maybe you don’t believe me but I was a miserable cook actually I didn’t know how to cook but since I discovered you I am becoming not so bad. I made the Shepherd's pie and it was amazing, I couldn’t believe I made it. I don’t know how to thank you my friend. You’re a wonderful man. With love, Fatema from the Kingdom of Bahrain 🇧🇭
Don't cater to or concern yourself with critics. Your subs are blowing up because of who you are. You're very entertaining and obviously you know what you're doing. If you want to talk and share stories while you cook, please do so. Thank you for another fine cooking lesson Chef Jean-Pierre!
We really appreciate your videos and love your style. Thank you for teaching us. It doesn’t matter if you’re redundant. That’s good teaching. You have to hear things over a few times to learn them. Stay as you are, some people can be impatient. You are doing great.
I adore Chef JP....he offers us his knowledge of the Arte Cuisine for FREE and we should honour him for that. Apart from that he does it in such an entertaining manner that it is a pleasure to watch and learn. Thank you so much dear Jean Pierre and many greetings from Germany ❤
Chef, I have been following about 20 different cooking personalities on RU-vid for the last 10- years. You have quickly ramped to the top of that list and I look forward to each and every upcoming cook. Thank you.
I would love to have been able to see this man and Julia Child in a kitchen doing a beef bourguignon together. His sauces and ingredients, her techniques, their common expertise.
Please, Chef, "talk my ear off," "bore me to death." I want you to tell all the stories and reinforce all the great techniques. You've given me more cooking knowledge in the last two years than Food Network gave me in 17 years. No, really...well, maybe not 17 years...lol, you're my favorite! Make videos the way you want to make videos and keep doing it for the new subscribers and the long-term folks like me. You've enriched my cooking life so much; I wish I could see you cook in person!
For years my wife has made a simple chicken noodle soup, and it is good but nothing special. After watching a couple of these Chef JP videos, the next time she made it she caramelized the onyo first and then made the soup. Its difficult to describe the difference, but the soup was way better. The flavor was more enhanced and we couldn't stop eating it! If anyone doubts that this is an important step just try it one time. Thanks Chef!
Dear Chef!, I can hear your tips over and over again no problem! And I noticed when you want to move forward you sometimes reference another video of yours and that works great for new people and old alike. You are AMAZING!
I discovered Chef Jean-Pierre's videos over the last two months. I was watching videos of several chefs because I am the only person in my family who will cook. To me, if it is not delicious, it is not worth making. I started out looking for cranberry sauce recipes and Chef J-P's were the tastiest. I mean delicious compared to the other chef recipes I made. I canned some using his Grand Marnier recipe and the flavor is so unique and flavorful. Anytime I did a search for recipes like this one, Mushroom soup or Pork Loin, his recipes resulted in the best flavor and that is what it is all about. He is a genuine personality, not an actor seeking attention. I love how he explains all the steps! I know now that the onion caramelizing makes all the difference from the very first step of a recipe! Can't wait to try his chocolate mousse next! Thanks for making cooking fun and worthwhile Chef Jean-Pierre!
Hello chef ! French follower here. I've made a lot of your recipes to family, friends and my girlfriend, and they all love it as much as I do :D Thank you for bringing a smile on every recipe, I love cooking with you
Chef..today was a tiring day for me..but lying on my hamok and watching cooking from your kitchen just makes me feel full already 😅.. thank you Chef JP
Oooo! Another delicious soup recipe from the most awesome Chef ever! Where I live, we call the baby portabellos "crimini" but... who cares?! It is not like the mushrooms come when called!
Chef, J-P, I think you're both a phenomenal chef and a great (and very amusing) presenter. A mixture of culinary knowledge and common sense. Mil mercis!
I never used mushrooms very much until I started watching your channel, now that I know how to properly prepare them, wow, I love it, made some collards the other day with mushrooms and everyone love them. I'll be making the soup real soon. Thanks for all that you do. God bless
I have to say thanks to you Chef. I’ve been cooking all my adult life. In the 3 months since I found this channel, my results have definitely improved, I’m genuinely having fun cooking and my repertoire is so much wider. I’ve made a lot of your recipes but it’s mostly just applying your methods and realising that my many mistakes are fixable without stress!
Chef Jean-Pierre, you are my favorite RU-vid chef. I have made dozens of your recipes. Keep up the amazing work. I thought it was onyo first, unless there was bacon involved. Please guide this tormented soul...
I love this guy. I'm a home cook, but I strive to be as good at it as I can possibly pull off when feeding family and friends. This guy breaks it down into techniques even I can get!!
Hi chef, i am a big fan of your talking, how energetic you are! Really you are a big inspiration, every single lesson is helpful, take care chef, wish your best of luck.
I have a request, I've been watching, listening and enjoying all the lessons you've been teaching!! My request- I would love to watch and listen as many times as you repeat your entire process, please!!!
So much respect to you chef. I am able to cook because the way you teach is step by step and easy to understand. I paused the video, rewind, forward while cooking. Thank you for REINFORCING THE INFORMATIONS. I believe that is necessary to understand and follow your instructions. My family enyoyed the dishes that I copied from your you tube chanel. I wish I can post photos. I don't cook, but because you are a great teacher I am cooking. Thank you so much Chef.
God was having a brilliant day when He created mushrooms! I love mushrooms and this recipe I'm gonna make. Thanks JP you are amazing and we all love you!
I just made this soup, wow just wow! Amazing! I never cared for Sage, I always thought it doesn't give much flavor, when I saw you use a lot, I thought maybe that's the key, wow I can actually taste the sage flavor beautifully in this soup and I measured carefully... 😉 One of the best mushroom soups I ever had!
Mushroom soup always has this flare of exquisite taste especially adding some (or more) port, I am sure port enhances the flavour of mushroom especially making a cream mushroom sauce for serving with a steak or whatever even an omelette, for sure. Thank you for showing how to cook it is becoming a lost art. It is a privilege to sit down and enjoy a home cooked meal with your family. Can't wait for the next detailed lesson in the kitchen. Au revoir ❤👍
I cannot get enough of your channel. I have yet to see one of your videos where I did not smile or laugh at your sayings or mannerisims it makes my day. Plus you make great food dishes. Keep up the excellent work. 😄
You are amazing!!!!!!!! How’s a good habit formed? Doing it over and over again! You’re not redundant you’re forming good habits! I made your stock, amazing stew, and many more. You’re a true hero in my book. I humbly THANK YOU for all you do. Don’t listen you uneasy fools…..
Chef J-P, I am 66 and Scottish. Scots have a historical connection to the french, and even though our cooking is often on the boring side ( you live in a cold wet country there tends to be a lot of Carbs n stodge!....we need the warmth....though its not as cold as it was in my youth (66) anyway ruth stop yapping...MY point is its nice when I see you do things and I think " Oooooh I do that as well" BUT its even more wonderful when I see a fresh /new way of approaching something-I love flavours and tastes and your love is so obvious. As for those who may say it is all simplified...Great teachers make the complex simple...poor teachers get off on making the simple seem complex! It feeds their egos!. SO thankyou for the fun and the flavour. take care Ruth
Made this for lunch today and it was , as you said, amazing! The Madeira really took it up a notch or two. I made vegetable soup last Saturday and it never occurred to me I should have thickened it as it had no texture and was like water. Always learning from you in every video. Thank you Chef!
Chef, You are an absolute genius at cooking and deserve a Oscar for your presentation. I have introduced my granddaughter to your channel & she is loving watching and trying the recipes. Thank you, God bless and stay safe always. Aussie John
Chef, Mushroom soup is my all time favorite. I have crafted my own but always a bit disappointing compared to some I have had at restaurants. I WILL be making this soup. -- Also: (Including me) you do not need to respond to all those nutcases complaining about repetition of things like onions first. Ignore them, just say it and it's over. If someone does not like that,... well let them eat butter-less. They will learn to troll you otherwise. -- Note: sometime I would like to hear strategies for herbs and spices. I mean if you are going to craft a new recipe - how would you choose spices etc,... ? -- THUMBS UP!
I think you are a great chef and instructor, I love to her you talk, your such a passionate chef, thank you for blessing us with your knowledge and gifts, love and light ❤
Your instruction, as always, is amazing! No matter how long your videos are I shall watch until the final second! There is so much to learn from them. Thank you so much from East Yorkshire England 🏴
Chef Jean-Pierre, I just want to tell you that since I discovered your channel, you've reignited my love of cooking. I'm 66 years old, retired. I spent much of my life working in restaurants, both front of the house and back of the house. You've made cooking fun for me again, and that's a gift. It truly is a gift. Thank you for sharing your expertise, for simplifying the process of cooking, and most of all thank you for your passion for sharing knowledge. My wife is loving that I discovered your channel - she's been eating some pretty good food lately! Thank you, Chef. So glad you're here.
Another great video! Hey Chef Jean-Pierre, I know it might not be too elegant, but please consider doing a video making your rendition of an Awesome Chili !
10 Jan,2022... Chef , this is YOUR Channel... I am fully confident We, your Dedicated Followers, do not, Have not, nor will, find issues with you Repeating “ Onyo Number First”... the same applies to Kitchen clean up !!! Your professional experience and well explained steps during these videos is why I count on learning how to make these incredible dishes you prepare on your channel. Onion soup being one of my favorites.. today I will watch your Mushroom Bisque episode on my wide screen TV.. and a cup of Coffee. Best of Luck Chef In 2022..
I made the shepherd pie for the first time it was freakin awesome my husband loved it and ate it everyday until it was gone. Today I’m making this soup. I watch this guy in my living room my husband said, he is hilarious I love his jokes 😂
I've made so many of your dishes.... but this... this was one of my favorites! So so so good. Thank you for helping me bring such good food to my home!
