I absolutely love that you don't edit out the real things that happen in real kitchens (i.e. things getting knocked over). You're here to cook. For real. 10/10
Perfection is born out of chaos! Every RU-vid post of Chef JP is a cooking class reaching out to his humble online disciples. I’ve learned a lot. Rule number 1!!! onyon is first!!!!
"I'm confused" :D how can someone not love this guy. So entertaining and funny and lovely, true and authentic. Thanks for your wisdom and being yourself, really!
It is my pleasure! Thank you for giving me this amazing opportunity to share my experience in the kitchen! The interaction with RU-vid has been just fantastic and so rewarding. So many of my subscribers are for the first time in their life in the kitchen cooking and really enjoying it. It does not get any better than that! Thank you again! 🧡
@@ChefJeanPierre Thank You! For making it Fun. One thing Cooking and the Kitchen has always been my escape. My most appreciated moments is when somebody, says great job or How about Seconds!!! The Beef Wellington at Christmas was great. A removal from the usual marinated Crowned pork roast. Thanks for keeping it light
We, the tens of thousands that follow you, love your excitement you show about all your recipes. The world would be a much better place if everyone had your attitude. It will be no time before you hit the million mark, I promise you…. Have yet to find a recipe of yours that we don’t just love. Keep making them, we’ll keep watching and reaping the reward of enjoying your delicious food….
that looks delicious. Fortunately my missus doesn't like Tiramisu (its the coffee), so I guess I'll have to take one for the team and eat it all. Some people might not be willing to put their body on the line, but for Tiramisu, I would
I could've sworn there was gonna be a way to put butter in there...I literally can't wait to make this! I live alone, so the neighbors are gonna get a happy treat, too. Cheers, Chef!
Love your style AND sense of humor. You crack me up BUT I'm also impressed with you chefiness. Chefiness is a word I invented when trying to define a superb chef like you. Thank you!
Thank you! chef Jean-Pierre. Your teaching is quite different. Only someone who knows what he is doing can make jokes along the teaching as you do. Congratulations and blessings.
Thank you chef. I'm exhausted just watching you whisk. I made the chicken meatloaf again the other day. Yours are absolutely the best recipes and videos anywhere.
Chef Bravo!!! I grew up as a New York Italian, and i have had many Tiramisu's in my life, but I have to say I just made 2 of yours and just put them in the freezer, but the cream was fantastic I can not wait to server this to my friends. I am making your Bacon Wrapped Chicken Meatloaf as the main dinner, then a side of little potatoes, partially cooked with skin then smash them and cook them again with Duck Fat and some seasonings. With a spinach salad with one of your Ahhhhmazzzing Balsamic vinegars. Thank you Chef for sharing some of the best things i have ever cooked and i have been cooking for decades like you lol ( you know us Italians :-)
I made 2 batches of this recipe and just like Chef JP said, it turned out “Amazing!”. I followed Chef’s recipe exactly but I did not have a digital thermometer bc my local Walmart was sold out but I achieved the consistency of a “soft whipped cream” with my zabaglione, and it turned out great. Everyone at the party was dying to try my tiramisu ice cream and they were all so impressed, and it helped that I told them about the Marsala wine, Rum and Kahlua, Espresso😂! Thank you Chef JP, you are the best!
My grandma makes this every Christmas, and for Christmas only. Once, she took it out of the fridge too early so it was runny. She put it in the freezer, and it came out frozen. BEST TIRAMISU EVER. The simple step of freezing it solid makes it tastier!
I never thought of freezing it?! That such a great idea. Especially after a spicy meal. Half Italian and half French is the best person to make a Tiramisu. lol Looks great, Chef!
My mother made the first step with Port or Madeira wine over a water bath and served it with vanilla ice cream and fruits such as strawberries & blueberries. She learnt to make it in Vienna as a 16-year-old nanny to a wealthy family. She knew it as"wine chateau." Absolutely divine!
One of the things I love is he isn't afraid to show if he messes up. It brings who he is more a realistic vibe to who he is and shows and tells us that it's okay to make mistakes.
Wow I just love you ! Finally someone who is really authentic and real. AND what a CHEF! I love to cook myself but I have learned so SO much from you. You take me to another level haha. But, I also love your humour, we could be twins. If you ever come to Iceland, I will invite you to dinner.......maybe horse meat or sheep heads ...take a pick. Merci beaucoup
Sir, you are my therapy everyday when I come home from work after a crazy day at the office You are not just an amazing Chef, but also you have a great sense of humor. God bless you always.
Cheff Jean Pierre, this recipe is splendid as all the recipes you make. We just finished enjoying the wonderful Eggnog cheesecake, which came out so good. Today is my son's birthday 🎁🎉 and I am making this fabulous recipe 🎈 for all the family and friends to enjoy. Thanks, Cheff Jean Pierre for sharing all your knowledge. You are a real genius in the kitchen and a magnificent entertainer. I always have fun watching your videos. God bless you and your family. Warm regards from Lake Worth, Florida.
I made this for christmas and it was delicious! I also made an alcohol, egg and coffee-free version with blackberry lemonade and strawberry cream, with a little mango chutney kick.
i love this channel so much highlight of my week chef is so warming and so sincere calling everyone friends BEST CHANNEL ON THE RU-vid! who needs tik tak tok or whatever it is called when we have a true professional like Chef Jean-Pierre.
I have to give it to you, just by watching you work in the kitchen it is evident that you love what you do! You should be proud of the career that you have created and what you do on a day to day basis. Absolutely a true American dream story. Keep it up!
My wife saw this video. She LOVES Tiramisu. She said "if you make this the same way Chef did it, I'll let you eat some of it off my stomach and name our next child Jean-Pierre." Huh. The things listening to this channel can do. Thanks as usual for an amazing lesson.
I never get bored with watching this guy. He is a great chef and instructor. I learn something new everytime I watch one of his vids. And he entertains!
Thanks for yet another skill i would have messed up. My chickens can be proud that their eggs aren’t wasted on a scrambled mess. Now i can make a beautiful tiramisu. I feel good they feel good you should feel good too ! Thanks
If there were more culinary teachers like Jean-Pierre, we would have more successful chef's. I cant learn from a "Drill sergeant type instructor. You cant learn when you are being yelled at. JP's style is more fun, which makes it memorable. Ty Chef.
Fantastic recipe. I just made it for some friends and they loved it. For me it tasted even better when I let it warm up on a plate for about 20 minutes so it was starting to melt a bit…
It's nice to finally see these healthy recipes from Chef Jean-Pierre! 😂😂 All kidding aside, while I'm a chocolate fiend, and to me any dessert without chocolate isn't a true dessert...this looks to be an exception to that rule. I'll have to make CJP's Tiramisu soon. Thanks again Chef. I really appreciate you sharing your recipes, tricks and techniques with us. I can't tell you how many Chefs won't do that. They are always withholding something. But not CJP, it's all out in the open. Mahalo.
The best way to show others to make yummy food. His vibrant, fun presentation is the added bonus to learning his delicious recipes. I could sit through every class he offers just to soak in the positivity and enjoy his humor. Love this guy.
Nice technique! Making proper ice cream is quite complicated. One big rule: after preparing the custard and mixing it with the cream, keep every component close to freezing to maintain that fluffy texture. Not something you want to try for a quick dessert, but when you've got the time it's spectaculair.
Tiramisu, really the only dessert I ever eat. Once had it made at my table from scratch, In Punta Del Este, Uruguay, it was unbelievable. I hope you didn't waste the Coffee, Captain Morgan spiced and Kahlua, seems like it would make a great iced cafe ;-)
Made this today and awaiting our party in the freezer now:) I made the zabaglione directly on the electric stove in a steel bowl and worked very well with a bottle whisk. Then I sped up the process by mixing in cold mascarpone which instantly cooled the mass to room temp:) Thank you again for a nice recipe and a wonderful video!
B o n j o u r Chef !!!!!!! Oh my, you just made my favorite desert in the world.... I love, love, love tiramisu. Now, I have done a few of the recipes and they all came out beautiful and delicious.... but, yes, but that desert I am so afraid of making it because of all the time it takes to wisk it, I am afraid I will have a very tired and as a result it will not have the result that is expected. Anyway, i will reflect on this a little. For now, I have to thank you for your recipes that are so delicious and that is easy to make (because you explain so well) You are the best !
@@ChefJeanPierre oh! thank you for your suggestion, I did not think i could use one electric. In that case, I will try to make this desert for sure. Again, my thanks.
I watch Chef Jean Pierre's videos as much, if not more, just because I adore ❤ his personality, his sense of humour 😄 and for the fun that he infuses into each and every video! I can't even cook because of issues with my hands, but I can't help myself when I start to watch just one video and then I find myself binge watching again! He's a truly amazing chef, teacher ... and comedian into the bargain! I'd love to spend time at a dinner 🥳 party... with him cooking like this, whilst he enjoys each dish with us all ... and then we'd have fun watching him as he created each of the following courses, after having consumed his previous masterpiece ... How much fun would that be!! Me thinks he's amazing? 👏!
Mostly I am the one who cooks at home, and my wife hates when I do watch some cookery show , but after watching you chef , she has become big fan of yours, my daughter as well, and for myself, I have to find a bigger word than fan 😊, And when you claim best ever, I confess all your recipes are as you claim … cheers 🥂 I tried this Tiramisu, and don’t have words … how good this turned out ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Thank you so much you are too kind, may you, your wife and your daughter be blessed! It is because if people like you that I do this! Your guys make it all worthwhile! THANK YOU!!! 😍😍😍😍😍
Another comment referred to making a banana cream pie. In addition to my agreement with that, I think an American classic would be fun to watch, prepared with care by a professional Chef like you.
I love a good bananas cream pie! I make one with a roasted coconut crust that is just amazing! I just added it to my long list of request! Thank you Richard! 😍
Thank you very much Chef. This looks easy enough for me to make for our Sunday “gathering”. Like you I can’t work in a dirty kitchen, and I was wondering how long you would wait to clean up the mixer bowl mishap. I’m happy that you left that part in the video, because that sort of stuff happens (to everyone), and they need to know, ya gotta keep your work area clean! Thank you too for including (about) how much ingredient you are adding. I love your attitude and advice!
I’m going to make your tiramisu cos it looked fabulous. I’ve made a few in my times but never 👀 looked like yours. It’s sooo, elegant and also I like that you didn’t use raw eggs. I make a custard also. I don’t like raw eggs. Thank you for teaching a beautiful way of serving this tasty 😋 dessert 🍰
WOW! This is on my to do list for sure... Oh you do know how to make a person hungry for more of your tantalizing recipes... I'm hooked Chef Jean-Pierre... Thank you...
Jean-Pierre your videos are great. Entertaining and informative. I always look forward to them on youtube. They have definitely expanded my fundamentals and knowledge of food.
This is a similar technique that I use to make my strawberry Romanov so I think I’ll have similar success with this Tiramisu. Thank you so much Chef Jean Pierre. Slainte!
That dessert looks heavenly. i will be making that soon. I've only started watching your video's a week ago and already have up my game in the kitchen. You crack me up. I love that you love what your doing. Your teaching me that cooking is just a method. Making substitutes of ingredients is fine. Cook for your own tastes. Cheers.
Okay, so it’s late night, so I can’t start this recipe…but I would like to. This reminds of a recipe for a desert called (by its creator) “Lemon Lush”. As she describes it it rises and falls like a souffleand it’s a cake but very little flour, mostly eggs and it’s cooked in the oven in a bain-Marie. You put Kahlua and Rum in the coffee? I have made Tira Misu before, so easy! Your method for soaking the fingers makes so much sense - no one tells us, amateur cooks, to do that! This recipe is great on its own, will not need any berries. Well, to each his own…
