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 UA-cam 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.
Thank you so much for your kind words and for sharing your amazing journey! I am so glad that I was able to bring a bright light into your life! Be well my friend and keep on cooking! Godspeed! 😊👍🙏❤️
We had a similar experience TheSIrse. When my wife was going through cancer treatment in the middle of covid, I took over cooking. I learned so much from Chef! Now instead of going out to a restaurant, my wife asks that I prepare one of Jean Pierre's fabulous dishes. He is such a natural teacher and inspiration.
A little off topic but wouldn't we all like to think that all hospital food is top quality, organic, fresh, perfect? But as you mentioned it's just another industrial food service port giving ailing folks dead calories. Good on you for taking care of your spouse.
Lolol .. that is exactly what I tell myself every time I go to cook a meal. Mainly because I work two jobs and when I get a little bit of time to prep something ahead of time I need to Mise en kitchen! 👍
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… 🤤)
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!
Very cool Joefont! I was AD Army Infantry for 8yrs and 19 in the VTARNG Mountain Infantry. We rarely got anything other than a C Rat or MRE per day, but man, when we got hot chow, and on those days like Thanksgiving etc., the "Spoons" (Absolutely not a disrectful term. Equal Opportunit before people became so precious and hurtful) knocked the ball out of the park. I have never eaten in a Navy chow hall, but have heard you guys excel. I hope you are having a good life in your retirement wildman. FYI, I am learning to cook now and enjoy it. I am not good, but when I started, I could start a fire by making a salad. AND CHEF JP! SALUTE AND THANK YOU! All others, I wish you a good day and live it like your last. It might well be!
@@jackwalker9492 I lived next to a Navy chef & oh how I enjoyed being invited to dinner at his house! Absolutely wonderful! His wife was a blessed woman! 😁
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.
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. 🙏
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! 😍👏😍👏😍👏
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
I have always used bleach to sanitize as I go. I also still hand wash dishes and used bleach always. I clean and WASH cooking utensils, bowls and pans as I go. I run hot water with bleach in it and dishwasher soap. This saves so much time on clean- up. This saves space in Automatic Dishwashers also. I use that at my daughter's house for plates, silverware, and plates.
Also: 1. Start cooking onions first. 2. Start cooking bacon before onion if using bacon. 3. Cook garlic only until fragrant. 4. Cooking with butter is better. 5. Use the fond to enhance the flavour. 6. It's all about the texture on your tongue! 😊
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..
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.
That is so nice that you refer to your mother as a professional mother! God bless you. Clean/cook and raise the family is something to admire. In the late 90's when I quit my job to raise our children/cook/clean/mow the grass and grow the garden... I was told that I should go back to work and stop being lazy!!! HA. My Mom taught me well too. I now see my grown girls cook and garden and it makes me so happy. They have a gift that I was very fortunate to have passed along.) It was a well worth sacrifice to do.
That's lovely. Our mothers are just experts. My mum still does the same shopping for the last 15 or so years. Pro Mom - well put indeed. I'm a dude but I hope to be a Pro Pop someday too❤
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.
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.
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!!!
Great comment. I try to stay out of the grocery store. I fish, hunt, and have chickens, a garden with fruit trees, too, but when I go to the grocery store, I have an exact list, and it usually takes me around the parimiter. Not so much down the isles.
@LegoDude83 exactly! I do not eat processed food. I don't eat out at restaurants anymore either. (Except for sushi and sashimi once in a while). Did you know that the FDA has approved the process and sale of "manufactured meats?" It's done through cell replication and is the same biomechanics as cancer!... and the kicker is that they don't even have to label it as lab grown....effen bullsh*t. The government is our enemy
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.
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!!!
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!
Whenever I don't feel like cooking, I say to myself 'at least do the mise en place'. And once I have done the mise en place, I feel like cooking! 🙂 So important.
Absolutely! I got my 2 daughters involved as soon as they could stand on chair and be belly even to countertop. Now my 1st borne is neighborhood cook. Her neighbor had a stroke and the wife doesn't cook, so daughter makes a week of dinners for them on Sundays, neighbors pay for products raw and gives her $700/week cash. When daughter cooks, like last Easter she had 22 guests. NOBODY wants to miss her presentations and flavors. And it all started at age 3, standing on a chair. Used to sing Sesame Street songs (ugh), making cookies. Lots of praise at each step of improvements. I AM PROUD of passing on the fun of kitchen from my mom to my kids. Solid legacy. My grandkids love shared kitchen also. Be well
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!
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!!
I am an 82-year-old man who has been joyfully cooking since my mother began teaching me over 75 years ago. Of course, I thought I just about knew it all, but after finding your channel, not so! Chef, thanks so very much for what you do. I'm inspired to keep learning and perfecting my cooking techniques.
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. 🤲❤️
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 UA-cam 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
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!
"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 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! ❤
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.
Good for you, Jean Pierre, for saying that the whole family should help cook. (excluding little kids, of course) I see too many UA-cam cooks preparing big dishes with lots of steps, while the rest of the family is presumably off enjoying themselves.
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.
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 🙂🙂
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.
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!❤
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.
Omgosh Chef JP, I have so rearranged the way I prepare my meals and I didn't really think about it I just automatically did it! Absolutely mise en place.... But you taught me that without thinking about it. Because once you have your basics like your clarified butter and your vegetables prepped in the fridge including herbs... All I have to do is throw it together for a quick meal!❤❤
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!
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!
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!
I wish you could teach my partner about sanitized water. I dread when he cooks with meat because I have to go in after and disinfect every surface: my faucets, my spice jars, my refrigerator handle, my cabinet knobs. It's a mess. One time, he used one of my good knives to lever open a can and I told him, "If you did that in a kitchen, you would be fired on the spot and the Chef would probably take you out back to rough you up first." He didn't believe me.
Luv this vid. When I was a kid my mom would post the proposed weekly menu on the fridge and she would ask for feedback and wishes for what we wanted. Important because she made almost everything from scratch. Which usually included salad, meal, sides and dessert. Desert was made from scratch and lasted the week. These are some of my fondest memories with my mom in the kitchen.
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! 😍
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.
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!!!
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.
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!
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.
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!
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.
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! 💖🙏
Restaurant, School, and now Utube channel is a perfect example of Mis en place, every thing in place to be successful in life. Reminds me of going to a garage and you seeing tools all over the place instead of everything in place so you can work organized. I remember when first discovering the channel how clean & organized chef JP worked. Have you all noticed how he is always cleaning his chopping board after every task. Cant beat his humor!!
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 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 😊.
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
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.
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
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.
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! : )
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.!
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.
Hey, that's awesome! The best advice I can give to a first time holiday host is this -- SCHEDULE. Have a detailed plan of exactly what you're doing and when you're doing it. Like, "12PM roll out the pie crusts, 2PM turkey goes in the oven," etc. It helps prevent confusion and chaos. Especially if you only have one oven, as some of your recipes will require conflicting temperatures. (Make sure you don't plan to cook two things at the same time that require the same pot, either.) A schedule allows you to move things around and make sure it's all going to work on the day. Also, anything that can be made the night before, make it the night before, lol. Good luck, and don't forget to have fun!
He is so sweet in explaining people how to cook. If I was there I could give him a kiss on his cheek at the end of the video. He’s so lovely.😌 😘✨- Got bless him!
Chef Jean-Pierre is the most informative and the most entertaining chef on UA-cam. 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!
This chef is becoming more than just a wonderful chef I watch for amazing new recipes, he's making me love cooking and actually enjoy it without feeling it's a burden and something I am forced to do! What a great and kind man! THANK YOU!
Chef Jean-Pierre always focuses on the simpler and joyous aspects of life. He tells us to be happy and joyful and his stories always cheer us and make us all smile. Always encouraging everyone, Jean-Pierre is a wholesome impact. We all spend time together here because we all have a loving heart. Friends and family! God bless
You don't have to put everything in a glass bowl. For small amounts of herbs and spices, baking powder and salt, use paper cupcake cups. For chicken parts and other small pieces of meat and cut veggies use a square of foil or waxed paper. If your recipe uses three kinds of liquid ingredients, can you measure all three into one bowl? If you do need to keep a lot of liquids separate, use small Dixie cups.
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 .
Chef I liked the explanation of Mise on place with the glass of wine in the picture 😜! You always said don’t cook with a wine you are not willing to drink it it!! My cooking just got expensive! Love you!God bless you chef!❤
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.
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.
👍👍👍😊
Paula Deen: "Add 4 sticks of butter y'all!"
Chef Jean-Pierre: "Add 4 sticks of buddah or I'm not showing up to dinnuh!"
@@John-Doe11she lost lots of weight
@@crazyfingers619"Whoops, it fell in the butter, y'all!"
Same is true when raising children! Take the time to explain 'Why.' Please don't tell a child 'Because I said So!'
Not only am I a better cook because of you... But I think I'm becoming a better person as well.
❤️❤️❤️
hahahaha
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 UA-cam 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.
Nice one 💪
Thank you so much for your kind words and for sharing your amazing journey! I am so glad that I was able to bring a bright light into your life!
Be well my friend and keep on cooking! Godspeed! 😊👍🙏❤️
Anyone can cook! Chef Gusteau (Ratatouille) learned this from Chef JP! 😊
We had a similar experience TheSIrse. When my wife was going through cancer treatment in the middle of covid, I took over cooking. I learned so much from Chef! Now instead of going out to a restaurant, my wife asks that I prepare one of Jean Pierre's fabulous dishes. He is such a natural teacher and inspiration.
A little off topic but wouldn't we all like to think that all hospital food is top quality, organic, fresh, perfect? But as you mentioned it's just another industrial food service port giving ailing folks dead calories. Good on you for taking care of your spouse.
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!
Lolol .. that is exactly what I tell myself every time I go to cook a meal. Mainly because I work two jobs and when I get a little bit of time to prep something ahead of time I need to Mise en kitchen! 👍
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… 🤤)
He’s infectious, he led me to my favorite hobby, maybe even a career
With mise en place, you can have fun with your wine while you're cooking. 🤣 I LOOOVE this guy!!!
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!
Very cool Joefont! I was AD Army Infantry for 8yrs and 19 in the VTARNG Mountain Infantry. We rarely got anything other than a C Rat or MRE per day, but man, when we got hot chow, and on those days like Thanksgiving etc., the "Spoons" (Absolutely not a disrectful term. Equal Opportunit before people became so precious and hurtful) knocked the ball out of the park. I have never eaten in a Navy chow hall, but have heard you guys excel. I hope you are having a good life in your retirement wildman. FYI, I am learning to cook now and enjoy it. I am not good, but when I started, I could start a fire by making a salad. AND CHEF JP! SALUTE AND THANK YOU! All others, I wish you a good day and live it like your last. It might well be!
I too am a retired Navy guy. 23 years and 98 countries around the Big Blue. Thank you for your service!
@@jackwalker9492 I lived next to a Navy chef & oh how I enjoyed being invited to dinner at his house! Absolutely wonderful! His wife was a blessed woman! 😁
@@margaretpollard2179 LOL! Thank you for the kind note. SO? Who did the cooking on these visits!
@@brucecampbell8814 GO NAVY! (from retired Army Infantry)
I enjoy the way the way Chef Jean Pierre explains the art of cooking ❤
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.
👍👍👍😊
It's all process management. A professional kitchen is calm and quiet, nothing like the chaos and yelling they dream up on reality TV
A sloppy worker usually results in sloppy workmanship. It only requires 10% more effort to do good work instead of slipshod work.
Thank you, my dear Chef Jean Pierre á la my cooking coach!
Yours from Sacramento CA USA.
France Driscoll
¡Viva Cristo Rey!
❤🎉😊
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. 🙏
Man remove Twitter notifications. Improved my life a lot.
Delete Twitter and improve your mental health exponentially.
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! 😍👏😍👏😍👏
Jean-Pierre always puts a big smile on my face. Best cooking channel ever. And you too Jack! 🙂
Have we ever seen Jack on camera? Would sure enjoy that shot, and a panning of Chef's studio!
The best cooking channel with the best tips. Un grand bonjour du petit Luxembourg. Today is Bouchée à la Reine day 😊
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
I have always used bleach to sanitize as I go. I also still hand wash dishes and used bleach always. I clean and WASH cooking utensils, bowls and pans as I go. I run hot water with bleach in it and dishwasher soap. This saves so much time on clean- up. This saves space in Automatic Dishwashers also. I use that at my daughter's house for plates, silverware, and plates.
PoolParty @ CJP's! Well it sounded good anyway. I wouldn't mind being His neighbor though.
For sure two of the best things I have learned from Chief Jean Pierre!
Also:
1. Start cooking onions first.
2. Start cooking bacon before onion if using bacon.
3. Cook garlic only until fragrant.
4. Cooking with butter is better.
5. Use the fond to enhance the flavour.
6. It's all about the texture on your tongue! 😊
@@curiouslyme524I read that in his voice without even attempting to do so. This guy's the best teacher.
The mise en place is something I'd never really considered before seeing your Channel and it is revolutionary.
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..
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.
That is so nice that you refer to your mother as a professional mother! God bless you. Clean/cook and raise the family is something to admire. In the late 90's when I quit my job to raise our children/cook/clean/mow the grass and grow the garden... I was told that I should go back to work and stop being lazy!!! HA. My Mom taught me well too. I now see my grown girls cook and garden and it makes me so happy. They have a gift that I was very fortunate to have passed along.) It was a well worth sacrifice to do.
That's lovely. Our mothers are just experts. My mum still does the same shopping for the last 15 or so years. Pro Mom - well put indeed. I'm a dude but I hope to be a Pro Pop someday too❤
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.
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.
@Steven MqCueen WOW!!!!! YOU hits it right out the park sir! Thank you so much. Comments like this makes all so worthwhile! Godspeed! 🙏🙏🙏❤️
Thank you, Chef. I'm glad you find this worthwhile because your videos brighten our days at a time when there is not.a lot to celebrate.
Yes
I preached this to my kids all the time. It pays off wonderfully.
EXCELLENT comment.🎉
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 get so much value from your videos chef! Mostly from your positive attitude and encouraging demeanor.
Thank you 🙏
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!!!
Great comment.
I try to stay out of the grocery store.
I fish, hunt, and have chickens, a garden with fruit trees, too, but when I go to the grocery store, I have an exact list, and it usually takes me around the parimiter. Not so much down the isles.
I made that comment to about not going to the grocery store hungry.
@@BigPoppieSeed that’s awesome. Yea the outskirts of the store is what you want. The isles are mostly all processed
@LegoDude83 exactly!
I do not eat processed food.
I don't eat out at restaurants anymore either. (Except for sushi and sashimi once in a while).
Did you know that the FDA has approved the process and sale of "manufactured meats?"
It's done through cell replication and is the same biomechanics as cancer!... and the kicker is that they don't even have to label it as lab grown....effen bullsh*t.
The government is our enemy
A case of Mother Knows Best. Bushyboy Oz.
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.
Thank you! 👍😊
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!!!
The restaurant was wonderful.
Best chef on the internet, God bless you chef Jean Pierre!
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!
Thank you so much! 😊
This is lovely!
Whenever I don't feel like cooking, I say to myself 'at least do the mise en place'. And once I have done the mise en place, I feel like cooking! 🙂 So important.
Absolutely! I got my 2 daughters involved as soon as they could stand on chair and be belly even to countertop. Now my 1st borne is neighborhood cook. Her neighbor had a stroke and the wife doesn't cook, so daughter makes a week of dinners for them on Sundays, neighbors pay for products raw and gives her $700/week cash. When daughter cooks, like last Easter she had 22 guests. NOBODY wants to miss her presentations and flavors. And it all started at age 3, standing on a chair. Used to sing Sesame Street songs (ugh), making cookies. Lots of praise at each step of improvements.
I AM PROUD of passing on the fun of kitchen from my mom to my kids. Solid legacy. My grandkids love shared kitchen also.
Be well
The excited positive energy of every video is refreshing.
Thank you chef you bring me back the passion of be my own chef thank you thank you!!!
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!
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Ur family is lucky to have a professional chef
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!!
Forgive the late response! I love your comment! Thank you for taking the time! Godspeed! 😊
I am an 82-year-old man who has been joyfully cooking since my mother began teaching me over 75 years ago. Of course, I thought I just about knew it all, but after finding your channel, not so! Chef, thanks so very much for what you do. I'm inspired to keep learning and perfecting my cooking techniques.
This man is a great guy because we all need food but this chef teaches step by step for free
My wife and I meal plan every Sunday and it has made our life so much easier.
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. 🤲❤️
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 UA-cam
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
🙏🙏🙏👍😊
Split is so beautiful!
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!
This guy is an absolute treasure.
Thanks brother.
God bless all here.
"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! 🤪
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Chef Jean Pierre advice based on 56 years of experience - Priceless.
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! ❤
I had to wait 48 years to get to benefit from the wisdom of Chef Jean Pierre. Awesome tips.
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.
Good for you, Jean Pierre, for saying that the whole family should help cook. (excluding little kids, of course) I see too many UA-cam cooks preparing big dishes with lots of steps, while the rest of the family is presumably off enjoying themselves.
When he said "Anyone can cook" I realized he's the real Gusteau 👨🍳🐀
This
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.
That is awesome!👏
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 🙂🙂
His leadership skills can be useful in the kitchen and in life. But have fun at what you do. THANK YOU CHEF.
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.
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!❤
"Turn on some music, have some wine". Best advice right there.
Home chefs, follow this video and it will be "sooo easy even a child can do it!" And "don't forget the butter" 😂😂😂😂😂Thanx Chef JP.
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.
Omgosh Chef JP, I have so rearranged the way I prepare my meals and I didn't really think about it I just automatically did it! Absolutely mise en place.... But you taught me that without thinking about it. Because once you have your basics like your clarified butter and your vegetables prepped in the fridge including herbs... All I have to do is throw it together for a quick meal!❤❤
👍👍👍❤️
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!
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!
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!
BEST KITCHEN ADVICE EVER!!!
I wish you could teach my partner about sanitized water. I dread when he cooks with meat because I have to go in after and disinfect every surface: my faucets, my spice jars, my refrigerator handle, my cabinet knobs. It's a mess. One time, he used one of my good knives to lever open a can and I told him, "If you did that in a kitchen, you would be fired on the spot and the Chef would probably take you out back to rough you up first." He didn't believe me.
Luv this vid. When I was a kid my mom would post the proposed weekly menu on the fridge and she would ask for feedback and wishes for what we wanted. Important because she made almost everything from scratch. Which usually included salad, meal, sides and dessert. Desert was made from scratch and lasted the week. These are some of my fondest memories with my mom in the kitchen.
I'm so glad you have such wonderful memories of your mom in the kitchen! 🙏❤️
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! 😍
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.
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!!!
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.
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!
👏👏👏👍😊
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.
Chef, THANK YOU for your wonderful advice!! God bless you and jack and the rest of your team! Bon Apetit!
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!
The best two pieces of advice were the cleaning water and of course the "clean as you go". Total game changer! Thank you Chef!
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. ❤
🙏🙏🙏
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.
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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! 💖🙏
Restaurant, School, and now Utube channel is a perfect example of Mis en place, every thing in place to be successful in life. Reminds me of going to a garage and you seeing tools all over the place instead of everything in place so you can work organized. I remember when first discovering the channel how clean & organized chef JP worked. Have you all noticed how he is always cleaning his chopping board after every task. Cant beat his humor!!
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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 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 😊.
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
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.
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
56 years!
You don't look a day past 45, thank you my friend!
2 desserts for you!!!😊
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.
Calendar, meal plan, recipes, shopping list, prep, par cook, mis en place, teamwork. Merci, Chef!
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! : )
Would love more content like this on top of the great cooking videos.
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.!
Good idea we’ll work on that! 😊
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 !
🙏🙏🙏❤️
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.
Hey, that's awesome! The best advice I can give to a first time holiday host is this -- SCHEDULE. Have a detailed plan of exactly what you're doing and when you're doing it. Like, "12PM roll out the pie crusts, 2PM turkey goes in the oven," etc. It helps prevent confusion and chaos. Especially if you only have one oven, as some of your recipes will require conflicting temperatures. (Make sure you don't plan to cook two things at the same time that require the same pot, either.) A schedule allows you to move things around and make sure it's all going to work on the day.
Also, anything that can be made the night before, make it the night before, lol.
Good luck, and don't forget to have fun!
@@Revelwoodie Hello. 😀 Thanks for the tips! Much appreciated.😌
He is so sweet in explaining people how to cook. If I was there I could give him a kiss on his cheek at the end of the video. He’s so lovely.😌
😘✨- Got bless him!
Chef Jean-Pierre is the most informative and the most entertaining chef on UA-cam. 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!
Unfortunately the chef retired from cooking school to concentrate on the UA-cam channel! 😊
@@ChefJeanPierre Thank you for your reply. So glad to have him here.
This chef is becoming more than just a wonderful chef I watch for amazing new recipes, he's making me love cooking and actually enjoy it without feeling it's a burden and something I am forced to do! What a great and kind man! THANK YOU!
I want a Chef Jean Pierre autobiography
Chef Jean-Pierre always focuses on the simpler and joyous aspects of life. He tells us to be happy and joyful and his stories always cheer us and make us all smile. Always encouraging everyone, Jean-Pierre is a wholesome impact. We all spend time together here because we all have a loving heart. Friends and family! God bless
🙏🙏🙏👍😊❤️
@@ChefJeanPierre ❤😊🙏🙏
I usually prefer 'mise en place' as well, but I hate the amount of additional dishes that you have to clean afterwards.
You don't have to put everything in a glass bowl. For small amounts of herbs and spices, baking powder and salt, use paper cupcake cups. For chicken parts and other small pieces of meat and cut veggies use a square of foil or waxed paper. If your recipe uses three kinds of liquid ingredients, can you measure all three into one bowl? If you do need to keep a lot of liquids separate, use small Dixie cups.
What works for me is to put the cut ingredients at (small) plates instead of cups and/or bowls. Saves a lot of space in the dishwasher.
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 .
Yes please!!!👍
Chef your are the best..
You’re a good man
Thank you for the advices
They’re appreciated
God bless
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.
Chef I liked the explanation of Mise on place with the glass of wine in the picture 😜! You always said don’t cook with a wine you are not willing to drink it it!! My cooking just got expensive! Love you!God bless you chef!❤
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.
🙏🙏🙏❤️