Doesn't get any better than "our Chef!" To me, he is "The People's Chef!" Sharing his hard earned information and techniques with us. Know we sincerely appreciate it!
Chef JP can cook. He can teach. AND he entertains by just being himself. PLUS -the video production is soooo good when sound effects and zooming in on his facial expressions are added! THIS is the way I want to learn how to cook! Thank you!
@Summer Lightfeather Good for you, I love your attitude. When you compose a great meal go ahead and invite your friends . You will be the talk of the neighborhood, everyone will be so jealous.
I love how human, funny, as well as interesting you are, Chef. You admit your mistakes, but then those are so adorable, how can anyone fault you? Since I started watching your videos, I am hooked & can't get enough of them. Thank you for simply being "you". I've never enjoyed watching a chef more. You are the best, all around, in every way. ♥♥♥
I just found this guy.. how the hell did I miss this ??!! Why is this man not on Telly ? What a personality! What energy ! This guy is what America needs RIGHT NOW ! This man is America ..when we loved ourselves and our Country, when we were proud to be American. God Bless this Wonderful Man... this Angel of a man ..Bless you Jean Pierre.. absolutely love your Cooking ! Brilliant chef.. I’m starting to look forward to cooking again because of you . .. Much love to you and yours.
Finally someone who makes proper Pesto, most recipes online show it to be way too oily and runny, and what will happen when those Pestos take the heat from the noodles is that it will split. This Pestos consistancy looks perfect to put it in a bowl with some Fussili and pour a little bit of pasta water on top to bind it, then toss it and you will have the perfcet dish!
A man who is down to earth with his recipes. Simple and wholesome goodness and easily explained. Great person to listen to who holds your attention with his spirit and enthusiasm. My choice of chefs. They say when you’re the best you don’t need the rest.
I have been an avid home cook for many years and have collected a mountain of cookbooks…… but since I have found “My friend “ Jean-Pierre on RU-vid my complete love of cooking has doubled 10 fold and his sheer joy for the art of cooking and teaching is infectious 💙💙 He brings sunshine into any rainy day xx Merci Beaucoup from New Zealand xx
Dear Chef Jean-Pierre, I absolutely adore your videos. Your cooking is amazing, your personality is captivating and your humour has me laughing aloud. Thank you so much.
I ran straight to the grocery store and bought the ingredients. I'm going to make some and freeze it. I'll see you guys back in 17 years and I'll prove to you that Chef Jean-Pierre is right.
Chef Jean-Pierre is so wholesome and fun to watch. I don't care how bad of a day you're having, I feel like these videos would be the perfect cure to turn it around. I made the cherry custard pie for some friends a couple weeks ago and they loved it. Thanks, Chef!
Measure carefully of course. I am with you. How many Grandmothers do you know ever measure anything, yet still produce stunning food. Love your work JP.
I just discovered your pesto, cher Chef - happy that you do it like my Mom taught me 🥰! I love it with cashew nuts and/or peanuts (the ones from Upper Egypt are out of this world!!). When we get fresh basil I usually make a lot, put it in small glass jars, seal it with olive oil and put them in the freezer. They would keep for ... 17 years 🤣🤣 ... if only we wouldn't eat them before! Whatever one uses it with - it gives it that lil' extra touch, right? Thanks a lot again 🥰 also for the lovely and fun way to present it!! Yours, Eleonora PS It also makes great apéro : smear on a small cracker, sprinkle a bit of parmesan, a quarter of a cherry tomato in the middle et voilà - that's it!
I love the 'Rocket science' exactitude of the Chef Jean-Pierre measuring system - you know what you want, measuring is less important than knowing what it looks like and what it tastes like. Cooking is as much an attitude as it is a feeling. Chef's JP's emotional approach to measuring is how I cook, how my mother cooked and how all the Italian Nono's I have been fortunate and privilege to meet, cook. Why mess with perfection?
Some people will say use a pestle and mortar for pesto, but if using a food processor is good for Chef Jean-Pierre, it’s good for me. I made this and it is, in fact, AMAZING.
Omg I’m sooo happy to have found this channel. 👏🏾 you guys should advertise your channel so more people can find it. I’m so excited to binge watch & start cooking.
I find it a lot easier to follow a chef who uses the same measures as I do. I just picked two basil bushes today, this will be a very timely recipe. Salmon Pesto Tagliatelle is my firm favorite dish to serve it with later this week. We had the creamy garlic chicken with scalloped fried potatoes last night. Wife said to say 'thank you' 😋
After discovering Chef Jean-Pierre (with his humble and energetic energy) its like my eyes have open up and I see food for what it can be for the first time in my 29 years on this earth! Superbe!
Our Indian 'chutneys' are so spicy and heavy! I would love to give this one a try! Thank you, once again, Chef! 👌👍And your videos are always so enjoyable!😁
When I make pesto, I like to allow some of the pine nuts to be only lightly ground so I can actually taste them & feel the crunch. Love this & thanks so much!
WOW!!! This looks amazing!! The beautiful green pesto color!! I love the roasted pine nuts and almonds!! I could spread that on crunchy ciabatta bread!! I shouldn't watch your food channel hungry... But, I'm glad I did!! ❤😘 I plan on making this!!
I am obsessed with the Chef. Today I made the garlic puree and put in ice cube trays. Along with leftover pesto. Tonight its going to be the pork chops with mashed sweet potatoes!
Wonderfully simple and absolutely delicious. Thank you chef Jean-Pierre for always explaining and instilling genuine passion in everything you do. The world LOVES you for it. :)
Literally just made/ate this for the 2nd time. Incredible recipe. My 2nd batch I used only a couple cloves of garlic as I am kind of sensitive to that flavor. That's why Chef JP is so great - He teaches one to make the recipe their own rather than have a rigid recipe; he teaches the how and the why; best around.
Thank you for your pesto recipe,I’m glad you told us the way you preserve it,I grow a lot of basil 🌿 for my home made tomato 🍅 sauce, for the whole year I like to add the basil to a lot of recipe now I can preserve. Thank you 😊
Chef Jean-Pierre always goes right to 17 for when he wants to express a large number. I don't know why he uses 17, but it killls me everytime. Also, for whoever does the video editing: thanks for the MGS reference meme! Chef Jean-Pierre is funny and the video editor is funny so it's a double serving of funny in each video. Leaves me craving for more!
You make me laugh, Chef Jean-Pierre. I always enjoy watching your videos. Love this recipe, too. Pesto Sauce is a favorite of mine. I can definitely back you up in saying that it freezes very well. When it's in the freezer, it looses its color a little bit (kind of fades because of the frost); however, when you defrost it, it turns back into its vibrant green color again and the taste is superb. Thanks for the video, my friend. .......Rob.......
Thank you for sharing. I love watching you. I cannot go 1 day without watching your channel.. I have to have my daily "fix" of Chef Jean Pierre... Love your attitude and sense of humor.. SOOO addictive
Another winner from your videos. Made with basil from our garden and I toasted pine nuts and blanched almonds. Crazy good. I slathered some pounded chicken breasts and baked. Was fabulous.
Dear chef, i will add this receipe to my chicken stock and beef stock reserves in the freezer. I do my reserves every 3 months since i saw your videos of stock. This will be in my list of 3 months reserve. Great! Thanks a lot!
Jean- Pierre, probably sound odd to some, but i’d like to see some eggplant recipes.Going to grow some this year, first time. I know there’s a bunch of those on the “net”, just like to get yours. We all grew up in different places,eating different things. That wasn’t a staple around here.
I bought some ready made in the store. Never again...making my own these days from scratch. Its not easy to prepare food for one but Im learning how much and how to use excess. Nothing goes to waste. Thanks chef...your entertaining as well.
Great pesto recipe, like every other recipe you present in a funny but professional way. I love the long videos because you share tips in between, this is very precious information, can't wait for the next video :)
WOW CHEF JEAN AMAZING .FIRST TIME I,VE SEEN MAKING PESTO ADD SOME LEMON JUICE . THANK YOU VERY MUCH FOR YOUR ART AND SKILL. NEXT TIME I GIVE A TRY JEAN CHEF.
I really love your approach to cooking. It is fun and you don’t complicate things. It is all about taste rather than measuring things like a pharmacist. Taste and what it supposed to look like is the main driver towards a good result. I my world dishes were created by “The Hand” in other words the hand with your sense of cooking to a beautiful tasty dish and it is done measuring by hand. If I ever be in the states, I would like to visit your restaurant to enjoy the experience and, if possible, participate in your cooking classes. Love your shows, I great you and wish you good luck from Australia.
Love the chaotic vibe that you have while cooking. Makes for a more entertaining video to watch . I love the creative improvisations you bring in Chef. Pesto is so versatile. I have tried so far with Pasta , salade and chicken. Would it be possible for you to make a video with some creative snacks / dishes using Pesto ? Cheers .
In every video I watch I pickup something new, which is why I love this channel and the Chef… For instance, I always grated Parmesan and Asiago by hand. I just never though if placing diced pieces in a food processor, yet so obvious and much less work I am wondering why I never thought of doing that… Thus, while I do a decent amount of cooking (and my wife prefers much of my cooking over restaurants), I probably spend two or three times the energy and duration necessary compared to professional chefs. However, just a few short weeks of watching videos on this channel has helped me: reduce the time I spend cooking (many pointers are really on prep work, like having a cooked roux ready to go); reinforced my understanding of the culinary arts; and, helped me refine my skills so that both my quality and efficiency improved… Not to mention, increased my love of butter, wine, and onyo!!!
Chef Jean Pierre, first of all, I love your name, I always wanted to have that name but I ended up with "John", Lol. You have the best sense of humor on the internet, and I love all your recipes. I am 66 and just started venturing into cooking about 2-3 years ago, and I wish I started yeeeeears ago, because I love it, and it's my favorite time in the kitchen. I never go strictly by a recipe, but by my own sense of taste and liking. I love Onion & Garlic, my wife hates them, so I'm happy, LOL. Thanks for being you!!!!!!!!!!!! Keep it coming my friend!
