Every home cook should watch this video! | Chef Jean-Pierre 

The reason why Chef Jean-Pierre is a good teacher is that he doesn't tell you what to do, he tells you why you should do it. When you understand why you do something, you don't have to remember the steps required... you just know to do it because it makes sense. Thank you Chef.

When my wife became ill in August last year, I had to prepare meals for her because the hospital could not cater towards her food allergies with their terrible cooks. I started watching Chef Jean-Pierre's videos about 4 months before that, and at the time I was the worst cook in the world. All of a sudden I had to start cooking competently, and I discovered that I actually could do a good job with food preparation. The very first thing I took from his teaching was Mise en Place - Having learned to speak some French a few years ago this statement made immediate sense to me. The second thing I gathered was to plan the meals ahead of time and not while in the isles at the supermarket. Today, I do most of the cooking in the house. While my wife competed in a local cooking competition here in South Africa called Masterchef, I am now the better cook in the house simply because of this RU-vid channel. We plan our meals for exactly one week in advance, usually preparing enough food for several servings and freezing the dishes that freeze well. Nothing goes to waste, and our food expenditure has reduced by at least half as a result. We are fortunate in this country to have fertile soil, fantastic climate and quite large properties to live on, and thus we grow our own tomatoes, peppers and herbs which means we have access to several fresh varieties all year long. If there's one thing I wish, it would be to thank this wonderful man in person for all he has done and continues to do for the enthusiastic home cooks. Chef Jean-Pierre, your kindness, patience and encouragement touches lives in ways that I don't think you even realise.

When he said "Anyone can cook" I realized he's the real Gusteau 👨‍🍳🐀

Not only am I a better cook because of you... But I think I'm becoming a better person as well.

I am retired now but I was a US Navy Chef for over 20 years and this is the best advice I have ever heard, God bless you my brother and much success Chef Pierre!

I’m a 38 year old man from Sweden who loves food but never could get into cooking. I discovered this channel a few weeks ago and have never felt so inspired to start learning! Chef, if you happen to read this, this is by far the most fulfilling cooking channel I’ve ever come across, the way you make everything seem to simple is amazing! Your enthusiasm about food is absolutely contagious! 🙌 (And those sautéed mushrooms… 🤤)

As a builder I have come to realize how much cooking is like construction. You can tell a good tradesman by how organized his tools are kept; their tool, material, and method selection; how clean his workspace is before, after, and most importantly during the activity; how they plan tasks, their workflow, and most importantly their technique.

This is exactly what my mum always did, shopped once a week, planned what she was going to cook and what she was going to make with the leftovers except she never wrote anything down, she had it all in her head. My mum wasn't a professional chef, she was a professional mother. Wonderful advice Chef, now I understand what my mum was doing and how she was doing it.

After spending an hour reading all the horrible stuff on Twitter etc it's so uplifting to see you offering such practical, useful advice in this video - and all your videos. Not sure if you're getting rich from this effort Chef, but you are enriching so many lives by doing it. THANK YOU. 🙏

With mise en place, you can have fun with your wine while you're cooking. 🤣 I LOOOVE this guy!!!

What a guy..Chef I've spent the last 42 years as an international truck driver in Europe. I've had the pleasure of eating in many French and Italian restaurants....You sir are a Legend. I've tried to explain to people about the food...You make it look and sound so easy..Thank you Sir..

I went from burning toast, to making most of the wonderful meals you show us. Mis en place has been the most important lesson I have learned as it takes away the chaos I used to face when learning to cook. Being organised allows me to relax and enjoy the process and to visit with company at the same time. And now I have my children making their own stock! You are a wonderful teacher!

Chef JP, you've been the best teacher on YT for a long time. 2 things I learned from you that has stepped up my cooking game a ton are: 1- Mis en place 2 - Make my own stock

Great advice Chef! My wonderful mother taught me at a young age that success just doesn't happen, you plan for it. She would budget money, plan the weekly meals, and prepare them (I helped a lot) and she worked a full time job as a teacher. Although she is retired now, she still plans the weekly meal (It's on the fridge so dad knows what's for dinner) and prepares them. You forgot to mention another tip: NEVER go grocery shopping HUNGRY!!! If you do, you will probably over shop, and get things that you had not planned for, usually junk food. Stick to the list, and buy what you went to the store to get. It helps you stay on budget, and get all of the wonderful ingredients to create delicious meals. Thank you for all you do Chef!!!

Chef Jean-Pierre hits it out of the park once again. But it's not just in cooking that planning and attention to detail are important. It's critical to every facet of one's life, from work to family to mental health. And "mise en place" isn't just for cooking. Doing the prep work and getting everything ready to go makes everything youi do more enjoyable and more likely to end well. The bottom line is, if you learn how to cook, then you will be better at just about everything else that you do.

Who does a video like this?? Chef JP, that's who. I love your attitude, because you follow your own style and it's real. Not so commercialized. This is an excellent topic and I believe your the first Chef I've seen have a discussion about this. I NEVER realized until I got married that one of the biggest issues every night is, "what are we having for dinner". I thought it also interesting that when I talked to people at work, they had the same problem. Tons of people suffer from this topic. You offer some great solutions. But I think the other half of this discussion deserves some attention as well. I know for me and my wife, we get bored of the same old same old. Beef, chicken, pork, and sometimes fish and sausage. We get to where we truly can't decide. Hence why I'm always looking for new recipes to make. Simply to change up the everyday. The other issue that goes with this is alot of peoples work schedule. I know for us, after a Monday at work, both of us do not feel like cooking. And some nights, we just want something simple and fast. Most other nights, we don't have a problem cooking. But I like to try and have some fun things for Fridays and Saturdays, because it's the weekend. And you sorta touched on this one, but we do try and determine when we'll have leftovers. So for us, Sunday is a good day for a roast of some sort, because for our busy Monday, we can have something simple because we're tired. I think everyone gets two for one on this video Chef JP. I not only found what you said to be a great discussion and some points to think about on the topic. But I'm also reading people's comments and seeing what their take is on this issue as well. Personally, I don't think this topic gets enough attention. You should consider going on a live chat with your followers and bring up a topic where people can throw their questions at you. It might be fun. Great video Chef JP, as always. Cheers!!

Jean-Pierre always puts a big smile on my face. Best cooking channel ever. And you too Jack! 🙂

Great advice chef. This channel is very special. It’s like I’m at chef’s school every few days and yet it doesn’t feel like school because you turn learning into good fun. Many thanks.

Yaaay! 7 minutes of great advice here!! One more: Cook with your kids! I have thee boys ages 12, 12, and 10 who are now the best sous chefs I know and already inventing their own recipes! My oldest daughter, age 7, is coming right behind them! Even a child can do it!

BEST KITCHEN ADVICE EVER!!!

The most educational cooking channel I know. And Jack's video editing makes this look like a TV show. Entertaining, educational...I love it!

I was bummed that your cooking school was closed but it's not! We learn from you every single day!! I love your videos and can't tell you how many I've rewatched or sent to by daughters so they can share in the amazing recipes or techniques you share. Thank you, CJP!!!

For a second there, I had a little flashback to watching Ratatouille, with Chef Gusteau saying "Anyone can cook". Thank you for being the Gusteau to all us Remys.

My mother always did that. Mondays she would make her list and add to it if necessary during the week. Friday mornings at 8:30am sharp she would leave for Publix. Fast forward 63 years, and I too still make a list (but on Sundays) and go shopping on Friday. I do not make 2 lists per sé but put all frozen and refrigerated items on the right, everything else on the left and it's sorted by isle. My menu for the week is on my whiteboard on the fridge. As far as mise-en-place.... Again you are dead on. When I have my mise-en-place done I can enjoy a glass of wine while I cook. When I don't it's sheer chaos. @Chef Jean Pierre you are absolutely right on every part of this video. Thank you for posting this video. Although I do all things mentioned, not everybody does so this is good for new cooks or even seasoned Cooks who need a little organization.

I get so much value from your videos chef! Mostly from your positive attitude and encouraging demeanor.

Planning in advance equals savings from not buying what you won’t use. Healthier meals (no fast food/ordering in/out). And a lot less stress! Hubby and I planned last night what we will have this coming week and the list is made. Great advice Chef!

I started mise en place and to blanche almost all vegetables since i watch your videos. Now, i never burn anything because i'm overwhelmed and everything is always cooked to perfection.

Merci, chef. Many good ideas here, but the main take away for me is: DISCIPLINE, which I don't have much of - but now I know what to do. You're the best, Chef Jean Pierre.

I think people underestimate just how helpful it is to have a menu set up for the week, especially if you’re working full-time, have kids etc. it means less food waste too. Thank you for the help and hints, Chef! ❤

"Mise en place" has been the most valuable lesson that you have taught me! It seems like such a self-evident thing to practise, but when you're a stubborn fool like me you need to learn the most basic things first. 😆 You can't imagine how many times I have already started to cook something and then I'll still be chopping another ingredient while the other ingredient is already overcooked! Mamma mia! 🤪

I am learning to cook so I clicked this, but my family does this already. We're poor so we kinda need to stretch resources and figuring out how to have food for multiple days at a time is part of how we do it.

Good for you, Jean Pierre, for saying that the whole family should help cook. (excluding little kids, of course) I see too many RU-vid cooks preparing big dishes with lots of steps, while the rest of the family is presumably off enjoying themselves.

When I was a teenager, I worked in a pastry shop and the boss explained the same things to me... 45 years ago, and I still follow them. My menu is on the fridge and my shopping is done on Sunday. I'm sure you've helped a lot of people with this simple trick. Salutations du Québec.

The excited positive energy of every video is refreshing.

Oh, Jean-Pierre! Lessons learned - - - . In 1992, I found myself washing dishes for a casino-hotel in Reno, Nevada - long-story-short, within 2 years, I was the Senior Sous Chef of that property. I had ZERO formal culinary education, but I had an Executive Chef (Daniel Quint, ACF), who taught me every step of the way. I learned how to, every morning, take inventory of the "leftovers", to decide what my 'soup-'of-the-day' would be; what might be my 'lunch special'. Cooking, actually became second nature - or, might I say, a second thought, as I had plenty of other things to worry about. People who have never worked in a high-volume, high-stress restaurant environment have no idea what a chef goes through on a daily - moment-by moment basis. Thank you for this little "wake-up" call for the home cook, as how to approach the craft of cooking. [POST LOG - I went on to graduate from culinary school, and enjoyed a great career as a Chef.]

Chef Jean-Pierre I grew up without father Was raised in my grandmother's kitchen in Split/Croatia Cooking for my family and neighbors last 30 years in West Palm Beach And then i saw you on RU-vid Can i adopt you as my father 🤩🍽👍 You are my inspiration not only in cooking but in everyday GOD BLESS YOU.... DONT EVER STOP BEIN YOU Mario

What a great episode, many things I had never really thought of. There are very few blessing that came from the pandemic, but Jean Pierre is absolutely one. Thanks for all you do chef.

Amazing advice. I've been a widower and live alone for 12 years. I wasn't eating healthy. Since subscribing to your channel, I eat healthy, I'm having fun again, I have dinner/cooking parties. I tell everyone to watch your channel, and yes when we get together, we talk about you. Thank you so much.

I know that I'm late to the party here, but I must have skipped over this one in my binge watching. I had the oil heating in a pan yesterday, when I said "wait... my mis en place isn't ready" and turned it off. I've learned so much from you and can apply it even if I am attempting to follow a TicTacTok wham, bam, thought you had a dinner plan type of recipe. I still struggle with that one question that almost ties with the "did you feed the dogs" one, but I do like the concept of dragging the family into the planning. You ARE a rare gem in the "content creators" pool.

Oh Jean Pierre, I miss your in person classes so much. Steve and I especially miss being with you. I’ve learned so much from your UT videos. I look forward to the new ones each week. Thank you dear friend!

I watch ALL of your videos, Chef JP. Humble, helpful, entertaining every time. Your humor and culinary talents are appreciated by everyone who enjoys food. 🤲❤️

My mother was a professional chef and taught us the same practical lessons you've mentioned here. As kids, we didn't appreciate it much but now as an adult who loves to cook, I appreciate her lessons. Thanks for creating this very practical video that can help make cooking fun!

Man ... this is the best advice i have had since my dad talked to me before getting engaged 35 years ago!! Chef .. you're the BEST ... keep going and God Bless

Immediately sent this to my wife. I have been saying literally all of these things for years and her cutting board looks just like that one!! Maybe you'll get thru to her for me.

Chef Jean-Pierre - your channel is awesome! I love that you have 56 years of experience and put the videos in layman's terms for people like me. I like trying your recipes and tips for activities like how to cut vegetables for example. Cooking is a very enjoyable hobby and I am an amateur. However, using your coaching, I find myself making healthy and delicious dishes all the time now. Thank you for your expertise and enthusiam! Kind Regards 🙂🙂

Thank you, Chef! You are so sweet to share with us all of the knowledge and experience you've gained over your wonderful career. We are so blessed to have you share with us. I just wanted to thank you also for teaching me HOW to cook, meaning you've taught me how to THINK. You don't need to think to follow a recipe, but if we want to take the advice you give on making it how we'd like to enjoy it, then we need to know how to experiment with wisdom. That's the beautiful gift you've given me - I now create all kinds of dishes in my kitchen (not just baked goods anymore!) that are getting rave reviews. I owe you a lot of money for these free cooking lessons!! Fun fact - I brought in a nut-banana bread to the office this morning that was loosely based on an old Betty Crocker recipe. But with the confidence you've given me, I was able to get creative and have it turn out perfectly. While a coworker was sharing with me how much he liked it, I started mentioning this great chef that I watch on TV, who twinkles his fingers when he tastes something delicious. He asked your name, I gave it, and when I described more about you, he knew immediately who you were, because he'd watched a few of your episodes as well. Very cool! Love you, Chef. God bless!!!

56 years as a chef!! How old are you young man??? You look great!! Many blessings Jean Pierre

Thank you, my dear Chef Jean Pierre á la my cooking coach! Yours from Sacramento CA USA. France Driscoll ¡Viva Cristo Rey! ❤🎉😊

You are One in a Million!! Great job! I've been doing the cooking for 40 yrs, but One thing I never done, which I regret, is getting the kids involved with decisions and preparation of meals. Anytime I tried to help in the kitchen when I was a teen, and dropped something or whatever, I was chastised for it. I guess what your parents teach is Very ingrained in you.

Again, you teach us so many of the basics that make such a big difference. I have shared your channel with so many people. I was a good cook before I found you (probably because I always grow and cook with fresh herbs!) Now that I have learned to brown all meat before turning it, the order for onions being caramelized, to melt the bacon, and so much more, I am a much better cook! Oh, and probably one of the biggest for me... To cook the mushrooms and zucchini until the water is gone!!! OMG game changer right there!

Ur family is lucky to have a professional chef

Oh! And I have truly invested in glass bowls with lids, for my separated green onions, celery, onion after I've rinsed in very cold water and my herbs prepped just that you as you mentioned in one of your videos, everything is prepped! Thank you again Chef JP for all your instructions and videos! I've watched you for a couple of years now and I am so grateful because at least half of my meals in the week are from your shows! I'm so healthy! I love it!!❤❤❤ Don't know why I didn't see this video before 🤔 but a good one for setting down some basic foundations for cooking! Thank you Chef!❤

Today before I hacked apart heads of cauliflower and broccoli, I paused to rewatch your “How to Cut Vegetables” videos. Thanks for saving me from a mess. You’re providing us with an encyclopedia of helpful info, and always make me smile. I’m happy to see your continued success, Chef! 😍

Guess what Chef, Over the last 2 decades I've been slowly moving in the direction that you just explained in this video. It's been working out great. Clean as you go and having everything prepared are the best.

I have a very bad memory so I have to have all the ingredients out and I place them in order for usage. I love to cook and it really makes my day when the side dishes and main are ready at the same time. Doesn't happen as often as I would like but when it does I feel good.

I started watching Chef Jean-Pierre's videos only a few weeks ago. I learned more in those few weeks than I have in 20 years winging it as the family cook. Best of all I have rediscovered the joy of cooking. Thank you Chef.

Thank you for all your training Chef JP. I have said it before, but reiterate, I di 27 years in the Infantry and while I am far from a good cook, I am not lighting salads on fire anymore like I was. Literally, not for salads, but the Fireman showed up twice when I was watching a cooking show, got liquored up and decided I woulld be a Master Chef. LOL. You are a credit to the USA and I always see your God Bless America sign. He has blessed us greatly and you are one of those great gifts I receive every day. Take care Wildman. US INFANTRY RETIRED (Or as the young pups call us RETARDED or FORMER ACTION GUYS (Aka Fags) LOL. Thank you and know you are appreciated and respected by at least one bonehead.

Great advice--and it works for many other aspects of our lives. There's an old saying: "Fail to prepare...and prepare to fail." On Sunday mornings when my wife asks, "What are you going to concoct this Sunday," I go through my mental menu list, which includes several of your recipes!

"Turn on some music, have some wine". Best advice right there.

Too many 'on camera' chefs are only interested in the showy parts: flambeing the cherries jubilee, or pulling a perfect souffle out of the oven. But this advice is for the 80% of your kitchen time that is necessary BEFORE the oohs and ahhs and the mmms. THANK YOU CHEF! 😍👏😍👏😍👏

I was taught by my French grandfather (born and raised in Hossegor) that mise en place means "a place for erything and everything in its place" and can be applied to almost anything, like a work shop, kitchen, garage, hobby ect. Great advice, mon friar! As a retired Chef of 35 years myself, I plan weekly menus, even harvesting most of my own seafood here in Florida and some game, and of course, I have a garden too. Tried to teach this to my 85 year old mom but she won't do it and ends up working herself half to death just cooking meals for her and my dad with piles and piles of dishes at the end of ever meal....makes me sad for her.

You are such an inspiration. You just make us feel good. You're the best coach ,the family priest, my uncle the gourmet chef and my father all rolled in one. That was a great pep talk. Thanks

Before you can mise en place you have to get the mise en kitchen! Thanks for sharing your wisdom, it is as great as your recipes!

My wife and I meal plan every Sunday and it has made our life so much easier.

Thank you for sharing your wisdom with us, Chef Jean-Pierre. It's truly inspiring & life-changing. Since beginning to watch your channel about six months ago, my cooking skills have improved & I actually enjoy cooking for the calm & creativity it brings to my life. In the hectic world we live in, this is a lot. Thank you again!

Chef Jean-Pierre you are such a wonderful teacher and spot on. My other half used to polk fun that I clean as I go, and I'm too organized. As a military cook it was the first lessons learned and they drilled it in our heads. When he heard you say it he started to change for the better.

My wife and I have found mise en place to be a game changer for our cooking. No more scrambling with a knife at the wrong time to get something in a pot already underway. Much less chaos, and more enjoyable cooking. Don't forget the butter!

I love that you include your family into the cooking process so everyone can experience it and know it doesn't just all come together, it has to be planned "organization is key!" I have recently taken up cooking and I am learning that very lesson so it is good for you to confirm it. I enjoy my wine a little more knowing that things are cut up and spices are out and I am not lookning around for things. I really enjoy my wine when I cook it makes cooking even merrier! : )

As a fairly green chef only really cooking for myself. These tips and tricks videos have been stellar. It's information I didn't even know that I didn't know and has made cooking so much more enjoyable! Thanks Chef JP

Thank you Chef…..I’m wrapping my arms you for a big hug. ❤️ I want so desperately to cook for my husband. And you show me the way !

I love your Chanel I am 69 years old and have cooked since I was 6 or seven. I cook Southern dishes learned from my mother and family, Mexican learned by the border when I lived in NM, Norwegian learned from my step- dad, Italian learned in Philadelphia from my dads italian friends, Chinese learned by waiting tables in Chinese Resturants German from also living in this area, Minnesota, I need help organizing ingredients that I have to cook with that I consider needed for each nationality. I usually BUY in bulk and put spices in pretty jars. I probably have 36 fifteenth spices. I have about 12 bottles of various bottled items. ( many different sauces and ingredients for Chinese cooking ) Thanks for a wonderful channel.

Although my first degree was in Food Service and thought I was pretty well versed in the kitchen, I have learned so much from you over the years. I deeply appreciate it. God bless you! 💖🙏

Today is my first experience on the chefs channel and I'm hooked!! I love cooking different cuisines. This will be my go to channel. ❤

Yep this is what I do, we have a white board calendar with every meal for two weeks. And we shop for the calendar. Tonight is your stuffed peppers, with my 9 year old sous chef grandson.

MISE EN PLACE!!! It is a game changer when prepping everything for the meal. I know this from you and my sister. I have my clean rags nearby as I chop and clean up. I was my sisters "Sous Chef" as a teenager and my job was chopping and clean up! LOL NO she wasn't a Chef but she very well could have been. She learned a lot of recipes from family, friends, magazines, Betty Crocker and TV.. I learned so much from her discipline and love of cooking and baking. She had her weekly shopping list for the butcher, her poultry and her fish monger. AND always bought fresh produce the day of the recipe called for it. She is now 76 years old and still makes her staple menu meals for two. Can you start incorporating meals for Deux? I would love that. I always end up with so many leftovers too :) Not a bad problem to have, I don't mind sharing with my family and friends, but it would be nice to see more recipes for two. THANK YOU!!!! for all of your videos.

Hello Chef Jean Pierre, aside from keeping everything clean the mise-en-place and " if you don't have it substitute", this is the best educational advice I have learned from you to date. Thank you and it is with pleasure to tell you that I have thought my wife to use the mise-en-place as I have learned from you. I will also make sure she watches this video with me. Best Regards. ❤❤

Many thanks for this video! I love that channel and already learned at lot from you. Cooking has become much more fun and less stressful. The only thing I am still struggling with is cooking a three course dinner for 6-8 guests. A video with tips for such occasions would be fantastic. E..g. which combinations work well, what is best for preparing in advance, how do I keep everything at the right temperature, etc.!

Chef's accent has gotten stronger, it's amazing

I have first watched your dicing an onion video, admittedly because of the meme. But through the years I have watched all you kitchen skills and tips videos and I adopted them and they really made cook better.

I want a Chef Jean Pierre autobiography

Wow! What a fortuitous chance to have these tips at the beginning of my cooking journey. Like my mom taught: if you’re going to do something you’re going to do it right and not half-assed. I jot down notes from your videos to study it. My goal is to cook the entire Thanksgiving dinner this year using recipes from your channel. 🥰 I plan on updating my progress here. 😊 Much love ❤, respect and appreciation.

Chef-sum it all up in 3 words”use common sense”. There is not directions and instructions on the toilet paper package, and anyone should think ahead so they don’t run out. Bless your heart for breaking everything down Barney style. I love your channel!

If transform this advise to the life advise: life is fun, music, wine...life is very simple, it just required discipline... you must follow it in order to be successful. That very great advise! As always, thank you, Chef!

Chef Jean-Pierre is the most informative and the most entertaining chef on RU-vid. I understand he has a cooking school somewhere in Florida. Or used to. Does anyone know if his classes are still available and where are they? Does he actually teach the class himself? Thanks very much!

I usually prefer 'mise en place' as well, but I hate the amount of additional dishes that you have to clean afterwards.

Thank you! This is awesome! I am newly engaged and I can't wait to pick out the menu items for the week together with my beloved and then make the dishes for him each day of the week. He really loves butter too.

Chef Pierre is absolutely the best !

Chef your are the best..

Having owned a restaurant, I ALWAYS plan what I'm going to cook. Since I started cooking 57 years ago, I've planned what I was going to cook for all that time. I've washed my hands ALL the time, and bleach every surface when I cut up poultry or fish. I usually cut beef on a plate, and it goes right into the dishwasher. My cutting boards are cleaned regularly. I respect your kitchen practices!

the great thing about "mise en place" is that you can do it sometimes hours before you're ready to cook. So to break up the "chore" of cooking if you find it hard to be on your feet for any length of time you can do a bunch of work, clean up and come back at a later time when you've had a rest for a bit before cooking time.

Chef JP, thank you for teaching the home cook the how to prepare to be successful as we learn how to cook. I never learn how to cook, but you’re an my inspiration to start learning 😊.

If I don't like anything about you Chef JP , I LOVE YOUR METHODOLOGY , organisation , discipline & huge cookery talent with masterful artistry plus the humour . A cooking teaching GENIOUS SUPER CHEF ❤

Hi once again...Do I have to Like every video with a Thumbs up??..ALL the video's are common sense, fun and as Jean-Pierre ALWAYS States. "It's not Rocket science.. It's Cooking and should be FUN!!" God Bless America!... AND Jean-Pierre and Crew👍👍 Thanks: From your Canadian Cousin .

Merci Chef!! the secret for the good cooking: mise en place

I oven fried battered fish and fries in avocado oil spray. They came out light, airy, crispier than anything else...now I'm in fish heaven!

Chef, I whole heartedly agree on making lists out for the week. When we were poor in the 1960s we always had a list to cost account for the food budget. When I got older in my mid-thirties I went to a famous Duke University residential weight loss program (unfortunately it no longer is residential). The first thing they taught us was fill out a weekly food plan on what we chose to eat. This served two main purposes - for the kitchen to be able shop for the ingredients, and for us to select a menu to fit our allowed caloric intake. It made us accountable to ourselves on how many calories we werre eating while at the same time giving us the freedom of choice. They always had 2 main entrees for lunch and dinner, plus a set of other entrees available everyday, like a hamburger,😅 baked ziti, or my favorite was the orange roughy. A deliciously prepared fish. They proved you can eat most anything you want in the right proportions. I lost a ton of weight that way. My problem is that I'm a Pisces, and lists and regimentation is not in me, even being half German... I guess the Irish suppresses that.... Its always a struggle...the struggle is real.

Yes,anyone can learn to cook. I am even learning thanks to your help.

This man is a great guy because we all need food but this chef teaches step by step for free

Dear Friend, thank you for the information for management of meals and foods. This is a life skill many people aren’t taught. And cooking with your loved ones is a bonding experience. I always involved my children and grandchildren in the kitchen. They all cook real food and love doing it! Now I pull a chair up to the counter for my 2 year old granddaughter to help me with the dumping and stirring and stirring, she loves it! We made your quiche on Monday and it was delicious!!! YES, Even a child can do it!!!😂 Love you and all you do!!! ❤❤

This will relieve so much stress and pressure on people. Thank you so much. I’m sending it to my sweetie right now and we’re gonna watch it together.