The Perfect Bolognese Sauce | Chef Jean-Pierre

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Hello There Friends! My Bolognese sauce, is one of the most satisfying meat sauces you could ever make. If you are looking for a traditional Bolognese this is NOT your recipe! No Sofrito or beef here! Delicious Spicy Italian Sausage and mushrooms!!! Serve it with any pasta, use to make an amazing Chili, or to stuff a bell pepper, a tomatoes, an ONYO or a Zucchini. Make EXTRA as it freezes beautifully! Let me know what you think in the comments below.
RECIPE LINK: www.chefjeanpierre.com/recipe...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
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✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
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✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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Опубликовано:

7 окт 2020

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Комментарии : 976

@lightsout2278 3 года назад

Chef, the reason we cook a sauce for 4 hours is to have a reason to open a 2nd bottle of wine in the kitchen....wink !

@andrewmantle7627 2 месяца назад

In hear that. You don't need immediacy when cooking the sauce.

@alicebrown2007 2 года назад

I just luv to hear him say, "Oh yeah Baby"!!!!! Brings a smile !

@nringle809 3 года назад

Chef we don’t mind long videos! They could even be longer!

@venomf0 3 года назад

I really don't mind but in order to grow his channel faster its better if he keeps them 5-10 minutes. People have short attention spans. Just a friendly tip Chef.

@tj32937 3 года назад

@RebelDeuce and playback at 1.5 speed if necessary! I really enjoy all of his videos

@MrKevin486 3 года назад

That's what when said

@alexandernorman5337 3 года назад

As long as they're AMAZING.

@jerryd3038 3 года назад

I agree 100% I like to watch chef from beginning to end. You see the whole process

@Isaacv-mk3mi 3 года назад

Thousand time better than Ramsey, this guy meditating us.

@TheReapersSon 3 года назад

"I really wanna do it... to show you because nobody takes the time to show you how to do it. It makes for a longer video but it's worth it to show you how to do it" And that is why you're a national treasure, Chef. :)

@ChefJeanPierre 3 года назад

😍😍😍

@mikezinn7212 2 года назад

Keep your treasure in america.....we will stick with Italy!

@Xylos101 3 года назад

soffritto, beef mince, italian sausages, garlic, mushrooms, red wine, herbs, canned tomatoes & tomato paste, beef stock (either cubed or liquid, watch the salt). Cook for 3 hours and you're done. JP I've also started cooking the water out of my food before I add them back in. You're a living legend.

@ChefJeanPierre 3 года назад

Great classical way to do it! But since I am 1/2 French I must change things!!! 😂😋😂Thank you for watching my channel! 😀❤

@damienx0x 2 года назад

Sofrito consists of onion, celery and carrot. He only used onion. Canned tomatoes have no place in a bolognese sauce. Neither do garlic. herbs or mushrooms. Have a look on google and you'll find the real recipe.

@user-njyzcip 2 года назад

Don't add water add flavour, take the chance to add stock, wine etc to make it taste better ;)

@zoolook888 3 года назад

"look look look!" ... CJP's passion is so intoxicating!

@misterg7179 3 года назад

Your videos are not too long. It is more that they are packed with information. We are making bolognese but then we take a short side trip and we are learning about cutting mushrooms, and how to handle a knife...and what to do with too much fat...and these lessons are full of gems that make them complete lessons and not just slapping a recipe together. And because they are real time, you learn what can go wrong and how correct it. That's real life and valuable. I learn so much from you Chef. You are a great teacher...thanks.

@toriless Год назад

Eric Ripert agrees, he is always putting cooked meat in colander He is my other inspiration. It also keeps the moisture in the meat as it rests. Do not not use flat surface to rest meat.

@ertznay3142 3 года назад

A new Chef Jean vid! What a perfect way to start the day.

@d-obvious 3 года назад

Completely agree. Gotta see what's being done with oyen today! Still hoping for Coq au vin.. Mmmmmmm

@rk-fc5vm 3 года назад

Chef Jean, I just wanted to let you know I look forward to watching your videos every week!

@ChefJeanPierre 3 года назад

I appreciate that! 😀❤

@ezraepizon5303 6 дней назад

I have now made this about 10 times and everybody loves it! And I live 1K from the Italian border and we eat pasta several times a week at local places. I have usually used less spicy Italian sausage but today I did about half and half. Just Fantastic! Thank You!

@c.tenzijthoff8851 2 года назад

Last weekend I suddenly had to cook for a group of people. instead of panicking I went to your channel. Inspired by this video I followed your advice and instructions for making a bolognese sauce. I also used sausage instead of minced meat as I always have. The sauce turned out really fantastic! Even got compliments from a couple of Italians who suddenly joined us. You are a life saver. Thank you so much, you are my hero!!!

@ChefJeanPierre 2 года назад

Thank you! 😀

@toriless Год назад

I have some aged beef so I am using no peppers, it would cover its flavor. Regular beef, go ahead

@josephcollins6033 2 года назад

Brilliant! Chef, please do not feel that you ever have to hurry. I love you for giving us REAL teaching and fun, no matter how long the video is! Thank you so very much. Joseph

@ChefJeanPierre 2 года назад

Thank you 🙏

@Eric06410 3 года назад

He transitions between an Italian, French and Brooklyn accent so quickly.

@iNegroTv 3 года назад

And yet, he still exemplifies Florida man energy 😂. (I mean this in the best way)

@Madcowe 3 года назад

Some times you even get a hint of Bob Ross

@kyleharper8745 3 года назад

Brooklyn, Boston, French, sometimes Jewish rabbi.... its blowing my mind.

@georgesingleton3425 3 года назад

Sometimes, he sounds as if he has a cajun accent.

@drk321 3 года назад

@@georgesingleton3425 Sometimes? ALWAYS. I mean..."Onyon"? Plus the casualness of his teaching is so very Cajun.

@dctw 3 года назад

Looks yummy. I’d add red wine as emotional support. Lol. Love from Malaysia

@michaelortiz5560 3 года назад

Must have nutmeg also and not as thick.

@rmd8873 3 года назад

I would add a large vodka in addition to wine in today's world. Love to you and yours. 😚

@judyjohnson9610 3 года назад

Emotional support wine. Works for me. One glass for the pot and one for the cook

@handyvickers 3 года назад

@@judyjohnson9610 yeah, Judy... You're my kinda lady... 😂😂😂

@trinitywright7122 Год назад

Sharing the secrets again!! You're the most gracious chef ever. And you're my favorite chef ever and I'm 62 years old and I've watched a lot of chefs!! This is wonderful and thank you. 💯❤️😁

@kelleakat2 5 месяцев назад

I love Chef Jean-Pierre so much I often watch these vids multiple times.

@producer.p 3 года назад

Summary on how to make bolonyez: 1. Saute oño 2. Caramelize meat (Make sure the meat is not fatty) 3. Slice mushrooms (Respect knife while doing this) 4. Put mushrooms with oño (Optional) 5. Mix thyme, garlic chopped tomatoes and meat with oño 6. Season sauce with salt & pepper 7. Keep boiling with low heat 8. Boil pasta and mix with butter 9. Mix sauce with pasta 10. Add parmesan cheese and parsley

@ChefJeanPierre 3 года назад

AWESOME COMMENT!!! Thanks for taking the time! 😀❤

@Andypendej0 3 года назад

I could watch JP’s videos just for the oños, pretty sure he’s a secret oño farmer.

@robert58 3 года назад

Hahaha I laughed

@Andypendej0 3 года назад

Robert And that’s what it’s all about, isn’t it. Lots of youtubers forget how to have fun.

@gheupara_rob 2 года назад

😡😡😡

@karenblack145 Год назад

I made this a couple of nights ago and it was great! Thanks Chef for the wonderful recipe and for teaching me why things are done a certain way. Also, I used the garlic purée, which I love.

@modernrider1398 2 года назад

Chef Jean-Pierre for President who’s with me????

@SuperNova823 3 года назад

Before I watch the video, I click the like button because I know the chef makes great videos and with a lot humor in it.

@julietteyork3721 2 года назад

Why on earth would anyone give a cooking video, let alone one by a master chef as charming and knowledgeable as you, a thumbs down? Too many sick people in the world. Love your channel, Chef. I’m a new subscriber! God bless you.

@ChefJeanPierre 2 года назад

Wow, thank you and God bless you🙏😀

@maryannfischer4531 2 года назад

I am completely enjoying chef Jean-Pierre. Loving his recipes and loving him. He is a joy. Thank you for your show. Great way to start my day.

@sammyjo8109 2 года назад

Simply delicious!!!! I had a head of cabbage in the fridge I needed to use. I hollowed it out, filled it with this sauce, wrapped it in foil and put it on the grill. Family ate every bite and told me next time to make two. lol Shows how versatile it can be. Thanks for all the time you spend teaching us cooking techniques, recipes and tips.

@joeblack4436 3 года назад

This is beautiful. I learnt a lot. Thanks chef JP! It's going straight into my gold collection.

@j3mendez11 3 года назад

Bravo, chef! I can’t wait to make this over the weekend! Grazie!

@dennisnorris7563 3 года назад

Chef you are amazing! I made this sauce and my family and friends went nuts over it! You're really helping me become a better cook. Thank You.

@davidlegalley1161 Год назад

Thank you for the step by step explanation & demonstration of this recipe Chef Jean! Love it! 👍🏾👍🏼

@Twan2251 3 года назад

Incredible how you cut the mushrooms, master chef!

@aniyaedwards8996 3 года назад

Thank you, Chef. I love a rich, hearty sauce that goes with everything! Especially, in the colder months. So warm and filling! 😊

@sandytoes2981 3 года назад

Thank you, you are so genuine. And I appreciate that you so take the time showing everything, not like some with precooked entrees. I may even try mushrooms !

@kathycamasso6672 2 года назад

I always make a big pot of meat sauce and freeze it for weekly use; I've never made a Bolognese but I sure will give it a try now! We have a great Italian deli near my office where I'll pick up some nice spicy sausage! Thanks for the lesson!

@vickipetilli2854 Год назад

This looks wonderful! When I make a pasta bolognese that starts the traditional way (carrots, onions, celery, herbs and tomatoes, with either beans, ground beef, or ground turkey). Then I go nuts with whatever happens to be in the refrigerator. Mushrooms, zucchini (yellow and green), eggplant, leeks, bok choy (whatever is in there!). By the time I am done, the sauce can be eaten with or without pasta. I call it pasta Bolognase/primavera mash up. Sneaky mom trick for stuffing the kids with veggies

@ChefJeanPierre Год назад

😍 😍😍that is what cooking is all about!

@carolyndavid1959 2 года назад

I’m always learning a lot every segment! Thank you!

@user-5thGenJane 10 месяцев назад

Thank you for taking the time to show us the technique.

@Guitaristmalakian Год назад

14:14 They did it that way cause it's a *ragout* if you cook it 3-4 hours, adding hot water and stirring from time to time, all the ingredient will get softer, and infuse more with the sauce.

@kimdean1079 Год назад

I'll be making this tonight after a quick trip to the store to get chopped tomatoes. Can't wait. I just tuned in about 3 weeks ago and I've made an omelet, quiche, pork chops with a mushroom sauce, steak au poivre, and eggs benedict. Chef has inspired and motivated me to cook.

@turtlelink6845 3 года назад

I made this and it was so delicious. I'm a fan now! Really love the simplicity of the recipe.

@Donsdoom 3 года назад

Just made a different JP recipe yesterday (was very good), and tomorrow I'm making this one. Love the videos and they aren't too long, no such thing, the longer the better, because it's digital if someone don't like the section they can skip ahead. Personally, I like ALL the information I can get in a video from someone with so much experience.

@Highlander77 3 года назад

Love your videos! They make cooking so understandable.

@flip1213 3 года назад

Love this guy. He’s my new go-to for classic-style recipes. Knowledgeable & entertaining. 👍 Great work!! 😁

@ChefJeanPierre 3 года назад

Awesome! Thank you Philip! 😀❤

@leslied.2475 2 года назад

Love you Chef Jean-Pierre. You always make me feel happy watching you.

@cookietime2635 3 года назад

you bring everything to the table...education, art and entertainment!!! my favorite chef!

@randalltom9750 3 года назад

Whether it’s mise en place or making a garlic puree... Chef, you taught me simple preparations, makes for wonderful dishes, and “so simple, a child could do it!” Thanks again.

@uranium5694 3 года назад

This recipe looks really good!!!! 👍

@Louie359 3 года назад

I am 74 years old, and learning to cook fabulous recipes years ago was a huge "winner" in my single years. Women were not accustomed to men cooking for them at home. That's still true today, I'm sure, so you younger guys need to learn to cook. I loved the early days of watching Mario Batali and Emeril Lagasse on TV and copying many of their recipes. Chef Jean Pierre, I'm loving watching every one of your videos and now have a new Favorite Chef. You are fabulous. Wish I lived close enough to attend your school if you are still teaching live. Thumbs up. Subscribed. And rang the bell.

@ChefJeanPierre 3 года назад

Thank you so much, I really appreciate the kind words!!! Much love to you! 😍😍😍

@lostinlasvegas1946 3 года назад

Chef - I have really enjoyed your videos and the kitchen and cooking for my family is my outlet for a tough day. No matter how bad or long the day is, I get in the kitchen and the world and my troubles go away while I make a satisfying meal for my family. Thank you for your videos and one of the most amazing personality I have ever come across.

@ask-televisionmartingremme9253 Год назад

I am always caramalizing the tomatoe puree as well. My Bolognese contains also carot and celery

@trinarobson4787 2 года назад

Chef Jean Pierre! One of the reasons why I L-O-V-E your channel and videos is that you take teach us step- by- step... AND explain the reasons why a certain technique is important. For example,not skipping the step of caramelizing your meat first. Thank you soooo much for being such a joy to learn from! 👍

@noreenconstantine4612 Год назад

Also that you explain some options and occasionally how to "fix" something 🤣

@toriless Год назад

NEVER skip it, I even sear my meat before making meatloaf, you just ONLY sear it and leave the inside pink, uncooked and moist. Use high temp and much less time. Use egg to bind.

@annetteperks Год назад

Chef JP I loved watching you cook this dish and I can't wait to try it out for myself thank you once again for all you wonderful advice and recipes. many Thanks

@rutted_coffee6641 3 года назад

Chef I tried this recipe today, really amazing! Thanks so much for making these videos, it keeps the non chef types like myself eating well.

@farmerbob4554 3 года назад

You have some damn fine knife skills Chef. I like that you stressed caramelization in this recipe. I like to heavily brown meat in most sauces and stews to impart flavors you don’t get otherwise. Carbonnade Flammand is one of my favorites and I will follow your recipe for Bolognase from now on.

@AKAtAGG 3 года назад

Man you're such a great teacher. I almost always use a mixture of pork mince and beef mince but I am off to my local Italian Deli to get some Italian sausages, and adding mushrooms is a new thing to me. EDIT: I literally answer you out loud when you ask questions. What do we do when we smell garlic? WHAT DO WE DO?! ARGH WE ADD TOMATOES!!!! I AM SORRY!!! edit2: I was speaking to a food scientist the other day (I am a butcher) and they were telling me there's science behind the fact that something like a ragu or stew, anything slowly cooked like that, tastes better the next day. Something to do with the proteins mixing with the other ingredients and all becoming part of the same thing rather than separate ingredients.

@ChefJeanPierre 3 года назад

Awesome comment! Thank you for watching my channel! 😀❤

@ArunRaoINDIA 3 года назад

When spices sit for a few ours in a cooked dish they release even more and mature the taste. Try it with Indian curries. make it and reheat the next day, its simply amazing.

@toriless Год назад

Use one meat, beef only, duck only, lamb only, pork only, this is not a chili.

@afreenkhan1470 3 года назад

LOVE THIS SLOW COOKING INTERVENTION. We really need to start appreciating food and the fact that good food takes time and effort ❤

@tanyatoki7967 3 года назад

😊Thank you for your sharing your expertise and being on RU-vid, you point out critical mistakes cooks disregard. Inspirational.

@jennifermiller4 Год назад

They don't make people like you anymore. Thank you Chef.

@julietteyork6293 2 года назад

I’ve never seen anyone chop so fast and so perfectly. What a treat to watch a master at his craft. You’re the Tiger Woods of chefs.🌷

@ChefJeanPierre 2 года назад

🙏😀

@toriless Год назад

Susur Lee is pretty amazing with a knife too.

@SargeantMorse 2 года назад

I have made this so many times and enjoy it more than the first. I am going to use the leftovers to make stuffed bell peppers. Really looking forward to it. Thanks Chef

@melindahuntley9873 2 года назад

love love your shows, so inspirational

@barryphillips6658 3 года назад

I recently made this Bolognese sauce, and it was AMAZING - so simple "a child could make it." You are obviously a very skilled chef, and I appreciate your step-by-step, instructional, cooking videos and your explanations as to "why" you do the things you do (i.e., caramelize the meat for flavor). You are an excellent instructor (very encouraging), with a wonderful sense of humor. After watching many of your videos, I have a renewed enjoyment for cooking. Thank you.

@SweetlySublimeNut Год назад

I love how you include things that you forget or mistakes you make. So many aspiring chefs get scared off by the industry because it's so much detail to master. But the fact that you show so much humility by sharing your imperfections motivates so many people to follow in you footsteps, including me. Thank you for the recipe chef

@mikeh4613 3 года назад

Man i love the deskinning and reusing of quality sausage... you should do a sort of rustic video where you make pub classics like sausage rolls and pies, be good to see how your french pastry knowledge comes into it. I love all the videos btw and have learned so much from your onyon videos of yesteryear.

@chris.eskimo 3 года назад

My next goal in my experimental cooking !!!!

@patrickha7541 Год назад

I can't wait to try this. Thanks Chef!

@canatalay8648 3 года назад

Looks even better than the ragu I cooked recently, could you showcase some french dishes I think they would be a great addition to the channel :)

@margelatul2001 3 года назад

cantastisch7410 he hearted your comment

@ChefJeanPierre 3 года назад

I will do it! Thanks for watching! 😀❤

@canatalay8648 3 года назад

@@ChefJeanPierre Sounds great already looking forward to it.

@Riddlestar93 2 года назад

As soon as he mentioned and emphasized the browning of the meat, I subscribed. I cannot tell you how many times I had gray mince meat in a flavourless sauce, as soon as I learned to brown the meat before adding the tomoatoes, my sauce went from a 3/10 to an 8. Yet not a lot of people talk about it enough, guys and gals it's really crucial!

@LuoJun2 2 года назад

I caramelize the onions to about 75%, and then throw the meat in with the onions and caramelize them together. The meat picks up 5he onion flavor. Works great for Bolognese, chili, or whatever else you’re making.

@Riddlestar93 2 года назад

@@LuoJun2 I will try the out, would the meat be dry enough to get the Maillard reaction if it is combined with the onions?

@LuoJun2 2 года назад

@@Riddlestar93 I find it works best if you fry the onion until it is translucent then add the meat. The onion finishes caramelizing at the same time the meat browns, so you do get that Millard (sp?) reaction and all the delicious brown bits.

@Riddlestar93 2 года назад

@@LuoJun2 Thanks for the tip!

@adhishsen4771 2 года назад

Wow Chef ! I cooked so many times but I never fathomed it could be so much more delicious the way you showed to us !! Thank you 🙏

@evazseller-karlsen3085 2 года назад

Very interesting, Chef! I've never put mushrooms in the Bolognese, and always used ground beef . I will definitely try this version. Now I understand how to get rid of the extra fat. Thank you so much. Always open for new ideas.

@IMP3TIGO 3 года назад

Great videos sir! I can't believe we live in an age where we can get recipes/tutorials by real chefs, for free or otherwise.

@ChefJeanPierre 3 года назад

Glad you like them!😀😀❤

@FitzAF 3 года назад

Given that I love tomatoes, I would've LOVED to smell and taste that, sauceboss Jean-Pierre! 🤩 PS: Your knife skill is commendable too. I was always scared whenever you took your eyes off the mushrooms and continued cutting. 😱

@comingtofull-ageinchrist6736 2 года назад

I thought yesterday to salt a hamburger patty and stick it in the refrigerator and let the salt exorb into the meat, and cooked it for lunch today. I let it cool a little after I cooked it, and the inside juices started coming back to the surface. I learned this trick from you on one of the first videos I watched, where you salted a steak and put it in the frig for 24 hours before cooking it. I'm nearly 56 and have never been taught that trick, and my mom and my dad's mother and sisters were some amazing cooks! What a priceless bit of knowledge that will make every meat I cook a little more moist! I am thinking next week I want to try your amazing beef stew recipe. I have always enjoyed a good beef stew. It really doesn't cost that much to make! Thanks again for sharing the recipes, Chef Sean-Pierre!

@apisairasoki1087 2 года назад

Love your cooking sir....always teaching as you go along...God bless

@petersonxtateG 3 года назад

7:33 Did he just say "boi"? damn what a cool chef🤘

@rockyk9316 3 года назад

I think he said «boy»

@cyndifoore7743 3 года назад

Still binge watching your videos. Like the others, this looks amazing! I shared the pepper sauce video with my son and I told him what a wonderful chef you are.

@ChefJeanPierre 3 года назад

That is awesome Thank you and Merry Christmas🎅 😍😍😍

@sethbucy 3 года назад

Awesome recipe! I made some lasagna this week for the family and used this sauce - best lasagna I’ve made to date. Thank you chef!!

@yutub6928 3 года назад

Chef, I just discovered your channel a few days ago and just seen a few programs of yours but in all, apart from your excellent recipes of which of one and single one of them I had at least one important tip, the common denominator in all of them is your ENTHUSIASM. It is a pleasure to watch you, both because of your content and your attitude. Thanks for sharing.

@ChefJeanPierre 3 года назад

Thank you! 😍😍😍

@krakistophales 3 года назад

Chef JP the realest fuckin chef on the internet hands down

@Justme77400 3 года назад

I love his God Bless America sign behind him. ❤️💕🇺🇸

@teddysalad8227 3 года назад

The Chef that can throw tradition to the winds and get a great result is a good chef.

@robertchaffee5662 Год назад

I love his skills and work ethics. And great sense of humor! Very talented Chef!

@JaniMullen 2 года назад

Never saw a bolognese recipe with a sausage, always only minced meat. Love your channel. Thank you so much, you are making my life a little better. My family loves your creemi mashrum sauce. 👍👍👏👏

@Marta_Lledo_Video_Channel 3 года назад

I can't wait to try this. I have always cooked my Bolognese sauce slow over night...like 30 hours or more! There seems to be a point in time where everything breaks down. When you can no longer recognize the pieces of meat. For me this has always been when it was best but I can't wait to try this one! It looks great!

@bettyrodriguez1150 3 года назад

I really really love the ches’f reply and totally agree with changing up things around yet I remain intrigued by the reasoning behind it. Why omitting the mirepoix? Is it bc it mellows out the meaty flavor too much? Is it bc it adds more sweetness than what you want? Is it bc compared to the stronger flavor of the meat, carrot and celery don’t add much and is an additional work which makes cooking longer unnecessarily? I know this nuances sometimes are difficult to explain but I admit is the kind of questions I’d love to be addressed in a cooking channel bc is the kind of information that makes you think better as a cook and not to only follow recipes. I don’t mind longer videos though 😜 Congratulations, this is already a great cooking channel and promises to be one of the best.

@ChefJeanPierre 3 года назад

WOW!!!! Betty I like you on my team any day of the week!!!! Thank you! Not only your comment is very good but I agree with everything you just said! God bless you and have the most wonderful Holidays!!!😍😍😍

@teddgoldblatt2091 2 года назад

I'm learning quite a bit from your lessons, your relaxed and conversational style are great. Thanks for talking TO people, not at or over. Entertaining, fun and educational- the trifecta!

@DrRemulack 3 года назад

Chef JP - THANK YOU. Yet another amazing video, I feel like I am following a bread crumb trail to at home cooking greatness. Also, thank you for explaining everything as you go AND telling us the proper terms. Finally, I appreciate when you tell the proles like me what CAN and CANNOT be frozen for long term storage.

@toriless Год назад

Yeah, I need to make another batch of caramelized "onyo"

@Madcowe 3 года назад

Thank you for reigniting my passion for cooking

@alikaharrison6270 3 года назад

“I like fat but not too much” Also him “ I LOVER BUDDER rub it on your body never enough buddder”

@smoothbeak 2 года назад

Hahaha

@leewmlee 2 года назад

I tried making it today and it works! it was really good. Caramalization of the beef made it extra nice. thank you for this recipe chef!

@gichuhimwangi142 9 месяцев назад

Wonderful. Thank you Chef!

@Rickenbacker954 3 года назад

Go to his cooking class in Fort Lauderdale. It is so fun. Bring a little wine 🍷

@ThomasBurleson 3 года назад

Remember! Always keep a towel draped on the hot pan handles. Last night I burned each hand with two different pans because I FORGOT Chef's warning.

@Dremekeks 3 года назад

Your love for food really shines through! Great videos!

@mayrnibird9224 2 года назад

just plain delishy! eating my way through the vids. such fun! thank you chef!

@jammin6816 3 года назад

I could literally watch him cook for hours 😋😛

@ChefJeanPierre 3 года назад

Thank you for watching my channel!!!😀❤

@toriless Год назад

I probably have

@djzazk 3 года назад

Glad to see our chef back :D

@LeaRama 6 месяцев назад

Woo Hoo! Thanks again Chef! I can't wait to try this one out too!

@vans.9538 3 года назад

Love your food, Chef Jean. Keep up the great work! 👍🏻

@jmoodaachefjoe6368 3 года назад

JP, you have to do that stuffed Vidalia with your bolognese.

@ChefJeanPierre 3 года назад

It coming out next week!!! I can't wait for it!!! 😀❤

@EminencePhront 3 года назад

Chef, what a fascinating interpretation of Bolognese. It might trigger some Italians but I might have to try it. By the way, do you have any recommendations for how I could adapt your beef stock recipe to make pork stock?

@ChefJeanPierre 3 года назад

We have not yet heard from my Italian Chefs friend, but rest assure that I will 😀❤ About the pork stock I have to write a recipe for you. Please be patient and I will work on it for you! 😀

@EminencePhront 3 года назад

ChefJeanPierre you are truly the man.

@cameronpickard7456 3 года назад

think i've found the best chef in the world

@ChefJeanPierre 3 года назад

😍😍😍

@212121216168 3 года назад

Keep up the great work... I take the time to watch the entire video. Learning a lot and the steps are well explained. Watched 3 videos today and will be attempting all 3 meals. Keep up the great work Chef