Chef, I’m sorry so many people give you a hard time about “talking too much”. People have no attention span these days. I love to see you do every step of the recipe! Don’t let tik tok brains tell you how to make your videos! I want to see you pan seer the chicken and caramelize the onion! I’m new to all of these things, and it helps so much to see them so I can play the video in the kitchen while I’m cooking and follow along with you. I’m sure all of your loyal fans agree. We love your talking and explanations and stories! It makes you a person we can relate to, not just a live instruction manual with no personality!
@@ChefJeanPierre I watch you cause you break it down for us and give tips that most won't include. I learned a ton from your videos so keep doing what you do. I want to make videos like yours but more for beginners just can't get it started.
My mother was from Louisiana, your happiness and positive energy makes me smile while tears of remembrance of her are in my eyes in making this classic dish. Thank you chef.
I love that you talk through your videos. Your not just taking nonsense though. You are explaining things in detail, which some people need, like me. I don't cook often, but I like my food to be good, so I prefer videos like this over just a recipe book, you give the details that a book can't give. I've tried a few of your recipes and they always come out good because I have your video for the tips and trick books can't give. I usually need mess up recipes the first time if I'm going straight out of a book.
YES!!! Love listening to Chef talk while he cooks. The joy, pride, and passion is evident is everything he does. We’re blessed to learn from someone who’s willing to share!! Never stop talking to us, Chef! We love it!
Moreover, just about everything he says is something you need to know about cooking. He repeats himself sometimes because there's a lot to know and you need to know it well.
I love the passion this Chef puts into his meals, I’ve been cooking close to 50 years now and I always learn something from Chef. Incredible passion, a true artist at work.
Chef, I made this yesterday and it was a home run. Everybody loved it. Today, I scrambled a couple of eggs in a pan and added some of the left over rice to make sort of a fried rice for leftovers and again everybody loved it. Thanks for your time and humor while providing us with your years of expertise in cooking. I watch you all the time.
I don't know what the food police would call this but to me it is definitely jambalaya. My European ancestors came to the gulf coast with d'Iberville so they are great in numbers. We have as many versions of jambalaya as family members. Everyone puts their own twist to it. Your version looks delicious.
Yeah. It ticks the right boxes. Plus, one of the great things about jambalaya is it’s a “what do you have in the fridge” kind of dish that doesn’t demand tons of conformity.
"You talk too much.." *Yeah! That's why I like him even more! He is giving us all the tiny details, tips and fun! Those who are complaining.... Just chill, bud.*
My husband found your channel about a year ago and we love your recipes! I've recently become a stay at home mom, and now that my baby is older and I have more time, I cook your recipes as a thank you to my husband for working so hard to take care of us. We love everything you've made, and your style of teaching is so easy to follow. I did have a question about this recipe. I've made it twice, once on the stove top and once in the instant pot, but I can't get all the rice to cook all the way through. It could be me, but I've made lots of rice over the years and it turns out well. However, I've never made 8 cups (cooked) rice in a recipe with other ingredients. Could the quantity be the reason for random bits of uncooked rice? Thank you so much!
Lol …. I totally agree! He is entertaining while I learn a skill …he makes it fun. I haven’t made jambalaya in decades and I think it’s time to make it again. I am happy to see that his version offers the ingredients I can get my hands on easily. This is what makes his recipes achievable without giving up flavour. In Canada it’s not easy to source andouille sausages . Every butcher looks at me weird …. Can you spell that ???? And we can’t get creole seasoning like what is on USA store shelves. Thank you Chef for an enjoyable video and I know now , no more than 3 bay leafs ! And background flavour , not up in your face seasoning . Yep…. I tell my kids , cayenne pepper ….be careful , only 1/2 tsp max. In a large pot. I will be putting my pot in the oven …. Set it and leave it. I can’t watch it on the stove cause I seem to burn rice one pot dishes on stove 😮.
I LOVE your banter chef...tic tac, size matters and so many more had me laughing out loud. Thanks for the incredible showmanship to complement the excellent recipes
Chef You Just Keep Doing What You're Doing You Are # 1 In My Book Don't Worry About The Very Few That Flap Their Gums, Your Cooking Techniques Are Remarkable Bar None. Thank You For All You Do. { And Don't Change A Thing }
Dear Jean-Pierre.... I have been teaching for nearly 20 years..... But... I can, with total confidence, call you the greatest inspiration and teacher for "How-to-Teach".... Thank you for these great "Classes on Teaching.
The fact that chefs (including you) still enjoy cooking is what inspired me to learn how to cook in the first place, just something about it just brings an inner peace. Back in my highschool class I watched some of your older videos and I'm glad I found you now
Chef there are not enough words to tell you how much i appreciate your willingness to share youre wisdom and knowlegde of the kitchen. You are truly changing lives.
Exactly , Chef JP, don’t let people with an attention span of a mosquito 🦟 get under your skin. You just keep on talking. Let them mosey on … I’ve been sharing your channel with a lot of folks and they hear my excitement when I’m sharing JP, new found National Treasure with therm. Best Advertisement is word of mouth. 😊 Just Keep On Being You !!!! We All Love And Adore You Chef 👩🍳 ❤
From one chef to another, 'mise en place, mise en place', the phrase that is key to preparing a successful recipe. This dish is great! I prepared it this evening. Jean Pierre, you're right, use just enough cayenne so it won't overpower this dish 😋.
Please chef never change your video format to be more brief. You talking is what makes the video so great. The food and recipes are always amazing but Chef JPs passion for food is so enjoyable to experience.
Thank you so much for your videos. I have improved so much by cooking with your videos and am grateful for the energy and personality that you bring to cooking! Keep up the great work!
I am in the process of preparing this delicious meal. I had to watch the video again to let it sink in. Now to begin. This is without question my favorite you tube cooking channel. Thanks Chef Jean-Pierre
I love cooking it is my happy place the only thing I enjoy more is cooking while watching you cook and trying to keep up. Thank you for all of the tips and I don't mind the time some times I have to pause it or go back. You are a great teacher.
I loved this recipe! I made it my own though! I did jumbo shrimp and white fish. Both pan seared with OLD BAY seasoning! And a squeeze of lemon juice! So many flavors! Amazing!! Thanks chef!
I made this Jimbalaya today. I went grocery shopping yesterday and picked up the ingredients. One thing I added was my homemade hot sauce, my family adored it. My little brother frequently asks when I'm going to make it again.
Thank you for all your expertise in the kitchen. You have become the top rated show in our household . Just love your show and our friends have benefited from all your great advise. Merci Beaucoup
I love this channel, and I followed a few recipes, and it was amazing. The best part of Jean-Pierre is when he tastes the food at the end of his videos 😂
Chef Jean-Pierre thank you for sharing your awesome skills. It’s precious. I love the way you entertain us learners at the same time. Sometimes I watch your videos just to make me laugh. You are hilarious!! 😂😂 Please don’t get tired of sharing your wonderful cooking skills and the way you make your viewers entertained.👍🏻👍🏻
I’m not sure if I’m ever going to be able to cook well enough to make this dish, but just watching the video has made my life 100 times happier. What a character!
My Mom used to make Jambalaya the same way with one exception. The meats/proteins had to represent the four elements, meaning Air (bird/foul), Land (meat or sausage), Sea (shrimp, fish or oysters/scallops/mussels) and Fire (hot pepper/cayenne). You should be able to taste each of these equally as well as the holy trinity of Onion, Celery and Tomatoes. Spices were always the seven sisters of soups, salt, pepper, garlic, thyme, bay leaf, basil, and hot pepper; hot sauce, red pepper or cayenne. You could substitute any of them as long as you had the balance of meat, seafood, foul and fire, but the trinity of roots/herbs had to stay the same, and so did the spices and rice base. The cooking always started on the stove top, and finished in a low and slow oven so you had time to go to church, and it would be ready when you stopped at the bakery on the way home for sweats/crusty bread and then got home to a meal ready to eat. Remember, you could not eat before church and communion back then. So everyone was hungry and ready to eat the minute you got home from church. Which is why this dish was so popular back then.
You talk a lot And all your talk points are on the mark The little advices you give here and there, very helpful tips. You are a Master of your craft! Salute to you, Chef Jean-Pierre 🍷
You don't talk too much. You talk just right amount. People who say you talk too much don't carmelize their onyo's and leave the skin on the chicken. (Ask them how much they talk on their own successful cooking channel.) Thanks again for another classic video, it's what's for supper!
Great recipe! I like your sense of humor & cooking technique. I buy organic chicken with skin on, remove the skin, season it separately, dredge the skin in flour & deep fry it as crackling !
So far this is the best and most entertaining video! You crack me up and teach at the same time. Truly a remarkable human being! Can’t wait to to try this recipe! ❤️❤️
Just like your end card says, you are sharing your experience. I enjoy the longer videos because it gives you more time to come up with helpful tips. I watch every video all the way through. People complaining about the length should find another channel if they want fast recipes. I'm here to listen to you and what your advice is. Whether it relates to the recipe or not.
I have made this a couple of times and my family loves, loves it! Being from Louisiana, I agree, I don’t care what you call it, it’s delicious! It is also Chef at his funniest! I love how much you talk! You have renewed my excitement over cooking again and I am learning so much with every video. Thank you and keep the recipes coming! God bless you!
I wish I could take a class with you Chef! You’d be the best teacher. I cook your recipes for my friends and mother, always get good reactions! My personal favourite is Provençal mussels with a lot of wine! ♥️✨
OMG ! I have learned so much about cooking from you! And YES the prep is all of the work! So, the day before I make the meal, as I am watching your video’s, I chop and prepare my ingredients using the knife and cutting board you recommended , and I’m so happy with the garlic olive oil, truffle oils and all of the things I have purchased from you! You are my FAVORITE CHEF! Thanks for everything! And KEEP TALKING TOO MUCH!! Your fans LOVE IT!!!❤️👍🏻🙏🏻👌
It is on my feed, and for every one of his videos. I'm watching on UA-cam on my Android tablet. I click the arrow down button right under the video and it comes up.
And mise en place is far better than any other cooking technique. If you don’t know this, it will change your cooking game. ...unless you like under the wire stress lol
I'm guilty of cooking with knife in hand! Lol.. yes, mise en place makes "connecting the dots in order & not forgetting an ingredient" easier, ready, set, next step..😁
@@michaeljordan215 lol, ya.. I admit I cheat out of dishwashing, single skillet mode is the next step!..lol🤣 Quick prep happens! Chop more veggies as onions cooking!
No, you don’t talk too much! I like seeing as much process as possible. Tbh, I haven’t tried any of your recipes yet, just because of recent monetary and time constraints, but I have learned a lot of technique from all of these videos
Just checking some of the older videos. Chef, you need to do more talking in your videos. It's what makes your videos so great. Don't let other people take away your joy of cooking and talking. Incredible!
Happy Thursday my friend! This dish looks amazing, and I can smell the onion caramelizing in the pot. Your Mizenplast (sp) is an inspiration. Everything cut to the same size and placed where you can see them. I try to arrange ingredients the way that I will add them to the recipe, and when I don’t, I forget (sometimes) to add them. 😡
Don't worry about the criticism of you talking, Chef. It's what makes your video's unique. And for what it's worth, you're the ONLY chef I'd listen to talking for 20-30mins. You're the best!
Thanks Chef. Looking forward to your "mother sauce" videos (hint, hint). Made Gumbo last night with a milk chocolate colored roux. Pretty tasty, but I overdid the cayenne pepper (hmmm, wish I saw this video first).
OMG so I followed the recipe to a point where I added my veggies which were carmalized onion, then celery, carrot, fennel, and then carmelized some chicken thighs and then added other veggies and both chicken and beef stock, white wine, and herbes du Provence ... OMG ...... I could go on and on! Thank you also for the gravy which turned out fantabulous!!!!!!
@Chef Jean-Pierre YOU DO NOT TALK TOO MUCH! I love everything you say in your videos as it's always either educational, hilarious, or just plain fun. Please don't feel the need to cut your videos short, I love every second of it! It's one of the best parts of my day when I get to sit down for a little while and watch your latest video. Please don't cut it short! You are the best!
Hello chef, i love your recipes, and i always want to see more, and i think most of your viewers would agree with me, so I think you should keep all the extra stuff in the video like the browning of the chicken and removal of chicken skin and that stuff , most of us wouldn't mind and would love a longer video, anyhow, I love your videos and I hope you don't stop posting for 8 years like last time!
One of the MAIN reasons I watch this channel is to hear Chef talk. Makes me laugh and brightens my day. The other reason is to get a recipe.
You speaking while cooking is the reason I’m here lmao your skill, but your personality keeps me here forsure. You make my thursdays my friend
I could listen to him all day. These newer videos seems o much more authentic than his old videos. I could listen to him all day.
If you cant look someone in eyes, and talk while chopping, you aint a chef ;)
You've Been Me by typing oh, so you need to be quiet and I said that very politely
Chef, I’m sorry so many people give you a hard time about “talking too much”. People have no attention span these days. I love to see you do every step of the recipe! Don’t let tik tok brains tell you how to make your videos! I want to see you pan seer the chicken and caramelize the onion! I’m new to all of these things, and it helps so much to see them so I can play the video in the kitchen while I’m cooking and follow along with you. I’m sure all of your loyal fans agree. We love your talking and explanations and stories! It makes you a person we can relate to, not just a live instruction manual with no personality!
Thank you very much! It is comments like yours that make it all worthwhile! 😊
It's the mark of a GREAT TEACHER that takes the time to explain as well as demonstrate techniques & shares his knowledge & expertise
Very well said.
I'd rather listen to step by step instructions than another idiot on Tikki Tokki trying to cram a 30 minute dinner into 30 seconds.
@@ChefJeanPierre I watch you cause you break it down for us and give tips that most won't include. I learned a ton from your videos so keep doing what you do. I want to make videos like yours but more for beginners just can't get it started.
Love this man. I smile and laugh loud while watching him preparing delicious meals. He makes us happy despite all the troubles happening around us.
You are so kind thank you!!! 😍😍😍
My mother was from Louisiana, your happiness and positive energy makes me smile while tears of remembrance of her are in my eyes in making this classic dish. Thank you chef.
I love that you talk through your videos. Your not just taking nonsense though. You are explaining things in detail, which some people need, like me. I don't cook often, but I like my food to be good, so I prefer videos like this over just a recipe book, you give the details that a book can't give. I've tried a few of your recipes and they always come out good because I have your video for the tips and trick books can't give. I usually need mess up recipes the first time if I'm going straight out of a book.
Your talking is half the joy of your videos. Don’t change a thing. By far the best teaching cook on UA-cam. Love your stuff….
YES!!! Love listening to Chef talk while he cooks. The joy, pride, and passion is evident is everything he does. We’re blessed to learn from someone who’s willing to share!! Never stop talking to us, Chef! We love it!
Conversation is the spice of Life!❤😂
You ARE NOT talking too much! Love listening to you, while you cook.
Moreover, just about everything he says is something you need to know about cooking. He repeats himself sometimes because there's a lot to know and you need to know it well.
I love the passion this Chef puts into his meals, I’ve been cooking close to 50 years now and I always learn something from Chef. Incredible passion, a true artist at work.
Chef, you are so, so incredibly entertaining to us while we are getting an education on cooking THE proper way. You are a hoot!!
Chef, I made this yesterday and it was a home run. Everybody loved it. Today, I scrambled a couple of eggs in a pan and added some of the left over rice to make sort of a fried rice for leftovers and again everybody loved it. Thanks for your time and humor while providing us with your years of expertise in cooking. I watch you all the time.
Chef Jean-Pierrw is grandfather that everyone want to have...
Make it father
I second PravenKumar 😍😍😍😍😍😍
@@PraveenKumar-cj4mu
You read my mind...💕
Grandfather? Father?...yeah, ok. But I'd say Husband! His accent, his humor, and his looks....all are sexy to me.
I am reaching the age 😊
I don't know what the food police would call this but to me it is definitely jambalaya. My European ancestors came to the gulf coast with d'Iberville so they are great in numbers. We have as many versions of jambalaya as family members. Everyone puts their own twist to it. Your version looks delicious.
Yeah. It ticks the right boxes. Plus, one of the great things about jambalaya is it’s a “what do you have in the fridge” kind of dish that doesn’t demand tons of conformity.
authentic uses gator meat
@@jamesbenchimol1537 never heard of using gator
I love your commentary and personality. You don’t talk too much. Your videos are so informational yet fun to watch. Thank you. ❤
Thank you 🙏
You do NOT talk too much. Your narrative, as much as your culinary expertise, is the reason we’re here. You inspire me to cook and make learning fun 💞
"You talk too much.."
*Yeah! That's why I like him even more! He is giving us all the tiny details, tips and fun! Those who are complaining.... Just chill, bud.*
Love this guy,so real,educational, so sincere. He's real,beautiful. And you'll learn,he imparting a great gift to us all. Can't beat experience.
My husband found your channel about a year ago and we love your recipes! I've recently become a stay at home mom, and now that my baby is older and I have more time, I cook your recipes as a thank you to my husband for working so hard to take care of us. We love everything you've made, and your style of teaching is so easy to follow.
I did have a question about this recipe. I've made it twice, once on the stove top and once in the instant pot, but I can't get all the rice to cook all the way through. It could be me, but I've made lots of rice over the years and it turns out well. However, I've never made 8 cups (cooked) rice in a recipe with other ingredients. Could the quantity be the reason for random bits of uncooked rice?
Thank you so much!
I love hearing you talk us through the recipe. You always make me smile and I always learn something.
We love your recipes and videos, you're not only great at explaining the steps, but also very entertaining. Thanks for sharing!
Chef Jean Pierre had literally changed how I view cooking. He makes it so fun and that makes it more rewarding. Thank you for creating this channel!
Glad you enjoy it! 😍
I’m glad you talk because you’re letting us know what exactly is going on thank you very much for your videos
Not just a great Chef ... also an excellent therapist. If I need a chuckle I visit Jean Pierre. Learn and laugh at the same time ... perfect!
Thank you! 😀
Lol …. I totally agree! He is entertaining while I learn a skill …he makes it fun. I haven’t made jambalaya in decades and I think it’s time to make it again. I am happy to see that his version offers the ingredients I can get my hands on easily. This is what makes his recipes achievable without giving up flavour.
In Canada it’s not easy to source andouille sausages . Every butcher looks at me weird …. Can you spell that ????
And we can’t get creole seasoning like what is on USA store shelves.
Thank you Chef for an enjoyable video and I know now , no more than 3 bay leafs ! And background flavour , not up in your face seasoning . Yep…. I tell my kids , cayenne pepper ….be careful , only 1/2 tsp max. In a large pot.
I will be putting my pot in the oven …. Set it and leave it. I can’t watch it on the stove cause I seem to burn rice one pot dishes on stove 😮.
I LOVE your banter chef...tic tac, size matters and so many more had me laughing out loud. Thanks for the incredible showmanship to complement the excellent recipes
🙏❤️
Chef You Just Keep Doing What You're Doing You Are # 1 In My Book Don't Worry About The Very Few That Flap Their Gums, Your Cooking Techniques Are Remarkable Bar None. Thank You For All You Do. { And Don't Change A Thing }
Dear Jean-Pierre.... I have been teaching for nearly 20 years..... But... I can, with total confidence, call you the greatest inspiration and teacher for "How-to-Teach".... Thank you for these great "Classes on Teaching.
The fact that chefs (including you) still enjoy cooking is what inspired me to learn how to cook in the first place, just something about it just brings an inner peace. Back in my highschool class I watched some of your older videos and I'm glad I found you now
Chef there are not enough words to tell you how much i appreciate your willingness to share youre wisdom and knowlegde of the kitchen. You are truly changing lives.
🙏🙏🙏❤️
When you say "Listen Friends" I actually FEEL like your friend. Lol. Love your work
Exactly , Chef JP, don’t let people with an attention span of a mosquito 🦟 get under your skin. You just keep on talking. Let them mosey on …
I’ve been sharing your channel with a lot of folks and they hear my excitement when I’m sharing JP, new found National Treasure with therm. Best Advertisement is word of mouth. 😊 Just Keep On Being You !!!! We All Love And Adore You Chef 👩🍳 ❤
Love the energy. Onion number one. Ring the bell and cook with a smile. Thank you for all the recipes and tips chef, great stuff as always.
This is the best most entertaining program of cooking in the NET...thanks to the best Chief ever...Jean-Pierre
From one chef to another, 'mise en place, mise en place', the phrase that is key to preparing a successful recipe. This dish is great! I prepared it this evening. Jean Pierre, you're right, use just enough cayenne so it won't overpower this dish 😋.
My husband has been asking me to make jambalaya I have watched so many videos and I will try yours ❤❤❤ I love that you talk through everything
Chef Jean-Pierre there has not been a time that I’ve cooked and not referenced you in some sort of way. You are my inspiration sir.
😍😍😍😍
Please chef never change your video format to be more brief. You talking is what makes the video so great. The food and recipes are always amazing but Chef JPs passion for food is so enjoyable to experience.
"Size matters!"
"Heh, I can hear you already" man you are the best.
@ChefJean-Pierre, unlike most video hosts, I enjoy listening to your voice. Accent, jokes (size matters Lol) and advice.
People who think you talk too much aren’t really listening to what you say. You share many gems of knowledge, not just the recipe.
Thank you so much for your videos. I have improved so much by cooking with your videos and am grateful for the energy and personality that you bring to cooking! Keep up the great work!
I am in the process of preparing this delicious meal. I had to watch the video again to let it sink in. Now to begin. This is without question my favorite you tube cooking channel. Thanks Chef Jean-Pierre
I love cooking it is my happy place the only thing I enjoy more is cooking while watching you cook and trying to keep up. Thank you for all of the tips and I don't mind the time some times I have to pause it or go back. You are a great teacher.
Muy buen canal. Me entretengo mucho cuando explicas Jean-Pierre. Es divertido y a la vez muy educativo con los detalles culinarios.
10 de 10!!
I loved this recipe! I made it my own though! I did jumbo shrimp and white fish. Both pan seared with OLD BAY seasoning! And a squeeze of lemon juice! So many flavors! Amazing!! Thanks chef!
im glad he takes the time with his videos.
Just discovered you today - hilarious guy 😂 Great personality. Big energy. Tons of fun.
My favorite part of the day! There’s no one better than chef Jean-Pierre!
Chef Jean-Pierre is a Classic! Straight to the point with delicious food, and a sense of humor that dont stop😂
Love this channel
🙏🙏🙏👍
I made this Jimbalaya today. I went grocery shopping yesterday and picked up the ingredients. One thing I added was my homemade hot sauce, my family adored it. My little brother frequently asks when I'm going to make it again.
Thank you for all your expertise in the kitchen. You have become the top rated show in our household . Just love your show and our friends have benefited from all your great advise. Merci Beaucoup
if only i knew about this channel earlier, its just what i need! Not only delicious recipes, but also pure entertainment!
I love this channel, and I followed a few recipes, and it was amazing. The best part of Jean-Pierre is when he tastes the food at the end of his videos 😂
Chef Jean-Pierre thank you for sharing your awesome skills. It’s precious. I love the way you entertain us learners at the same time. Sometimes I watch your videos just to make me laugh. You are hilarious!! 😂😂
Please don’t get tired of sharing your wonderful cooking skills and the way you make your viewers entertained.👍🏻👍🏻
I’m not sure if I’m ever going to be able to cook well enough to make this dish, but just watching the video has made my life 100 times happier. What a character!
Comments on spices spot on and very entertaining presentation.
I've made 5 of his recipes and 1 twice. he is easy to follow, great in your pantry type ingredients, Your Awesome Chef Pierre!!!!!!!
My Mom used to make Jambalaya the same way with one exception. The meats/proteins had to represent the four elements, meaning Air (bird/foul), Land (meat or sausage), Sea (shrimp, fish or oysters/scallops/mussels) and Fire (hot pepper/cayenne). You should be able to taste each of these equally as well as the holy trinity of Onion, Celery and Tomatoes. Spices were always the seven sisters of soups, salt, pepper, garlic, thyme, bay leaf, basil, and hot pepper; hot sauce, red pepper or cayenne. You could substitute any of them as long as you had the balance of meat, seafood, foul and fire, but the trinity of roots/herbs had to stay the same, and so did the spices and rice base. The cooking always started on the stove top, and finished in a low and slow oven so you had time to go to church, and it would be ready when you stopped at the bakery on the way home for sweats/crusty bread and then got home to a meal ready to eat. Remember, you could not eat before church and communion back then. So everyone was hungry and ready to eat the minute you got home from church. Which is why this dish was so popular back then.
Wow!!!Such wonderful memories for you I am sure. Thank you for sharing them with us! 😍😍😍
@@ChefJeanPierre It was definitely a flash from the past. I haven't made it in years.
😇😍😍😍😍😍
Thanks very cool info!!!
Very cool! I love the way you broke down the dish’s elements.
My favorite parts of your videos is your talking, instruction, and good humor! You're the best and you never fail to put a smile on my face.
What an absolute legend, thanks for the passion you‘re sharing
Oh my my, i hv never seen a chef sprinkling pepper like that... Its so so original!!! Loved it.
You talk a lot
And all your talk points are on the mark
The little advices you give here and there, very helpful tips.
You are a Master of your craft! Salute to you, Chef Jean-Pierre 🍷
You don't talk too much. You talk just right amount. People who say you talk too much don't carmelize their onyo's and leave the skin on the chicken. (Ask them how much they talk on their own successful cooking channel.) Thanks again for another classic video, it's what's for supper!
Thank you and Bon Appetit!!! 😍😍😍
Great recipe! I like your sense of humor & cooking technique. I buy organic chicken with skin on, remove the skin, season it separately, dredge the skin in flour & deep fry it as crackling !
I see many fancy restaurants serve small portions, but Jean-Pierre is a generous man! I like it!
So far this is the best and most entertaining video! You crack me up and teach at the same time. Truly a remarkable human being! Can’t wait to to try this recipe! ❤️❤️
I love listening to you talk it makes me feel like im in your class I love your recipes Thank you
Just like your end card says, you are sharing your experience. I enjoy the longer videos because it gives you more time to come up with helpful tips. I watch every video all the way through. People complaining about the length should find another channel if they want fast recipes. I'm here to listen to you and what your advice is. Whether it relates to the recipe or not.
I have made this a couple of times and my family loves, loves it! Being from Louisiana, I agree, I don’t care what you call it, it’s delicious! It is also Chef at his funniest! I love how much you talk! You have renewed my excitement over cooking again and I am learning so much with every video. Thank you and keep the recipes coming! God bless you!
🙏🙏🙏😀
I wish I could take a class with you Chef!
You’d be the best teacher. I cook your recipes for my friends and mother, always get good reactions! My personal favourite is Provençal mussels with a lot of wine! ♥️✨
OMG ! I have learned so much about cooking from you! And YES the prep is all of the work! So, the day before I make the meal, as I am watching your video’s, I chop and prepare my ingredients using the knife and cutting board you recommended , and I’m so happy with the garlic olive oil, truffle oils and all of the things I have purchased from you! You are my FAVORITE CHEF! Thanks for everything! And KEEP TALKING TOO MUCH!! Your fans LOVE IT!!!❤️👍🏻🙏🏻👌
I love your cooking skills, your fun and lively personality and the way you present your recipes.
I like it when you forget salt and pepper. 😁
I love the show. I would only ask that the recipe be put in the description for ease of access. Hope to see more in 2022.
It is on my feed, and for every one of his videos. I'm watching on UA-cam on my Android tablet. I click the arrow down button right under the video and it comes up.
And mise en place is far better than any other cooking technique. If you don’t know this, it will change your cooking game. ...unless you like under the wire stress lol
Not if you are the dishwasher. 😆
@@michaeljordan215 Very true!! So many extra little dishes to wash!
I'm guilty of cooking with knife in hand! Lol.. yes, mise en place makes "connecting the dots in order & not forgetting an ingredient" easier, ready, set, next step..😁
@@michaeljordan215 lol, ya.. I admit I cheat out of dishwashing, single skillet mode is the next step!..lol🤣 Quick prep happens! Chop more veggies as onions cooking!
I could listen to Chef Jean for hours.
Thank you for everything you do sir!
I love your recipes and this channel. Don’t change a thing. Your wonderful!!!
No, you don’t talk too much! I like seeing as much process as possible. Tbh, I haven’t tried any of your recipes yet, just because of recent monetary and time constraints, but I have learned a lot of technique from all of these videos
Talk all you want. You're very funny and a great teacher.
Love watching u cook verrry entertaining also I hv learnt so much
OMG chef!! Thanks for this wonderful recipe.
Just checking some of the older videos. Chef, you need to do more talking in your videos. It's what makes your videos so great. Don't let other people take away your joy of cooking and talking. Incredible!
Love your work Chef. Keep the videos long and great coverage by your video crew!
Never change , talk all you can to us🥰 your voice is calming ❤
I just don't understand why you don't have over a million subscribers. Your recipes are top shelf. Everyone I make them for raves about them.
Thank you very much! God willing we should have 1 million subscribers before the end of the year! We are glad you’re enjoying the recipes!😊
@@ChefJeanPierre I've made all of your soup recipes over the last week, and my wife took quarts to her co-workers. Now I'm getting requests.
I made Jambalaya tonight for hubby with spicy Italian sausage, leftover lamb and shrimp. With seasonings and additions of West Africa. Lovely.
Always a pleasure and a great laugh, Chef! Love you!
I enjoy all your talk. It's natural to your personality. Your recipe looks sensational. I'll try it soon.
Happy Thursday my friend! This dish looks amazing, and I can smell the onion caramelizing in the pot. Your Mizenplast (sp) is an inspiration. Everything cut to the same size and placed where you can see them. I try to arrange ingredients the way that I will add them to the recipe, and when I don’t, I forget (sometimes) to add them. 😡
Some here!!! 😍
Don't worry about the criticism of you talking, Chef. It's what makes your video's unique. And for what it's worth, you're the ONLY chef I'd listen to talking for 20-30mins. You're the best!
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Take your time chef! No hurry👍
You ABSOLUTELY do not talk too much. I love it when you talk to us in your videos. If anyone says otherwise they probably torture small animals.
Thanks Chef. Looking forward to your "mother sauce" videos (hint, hint). Made Gumbo last night with a milk chocolate colored roux. Pretty tasty, but I overdid the cayenne pepper (hmmm, wish I saw this video first).
OMG so I followed the recipe to a point where I added my veggies which were carmalized onion, then celery, carrot, fennel, and then carmelized some chicken thighs and then added other veggies and both chicken and beef stock, white wine, and herbes du Provence ... OMG ...... I could go on and on! Thank you also for the gravy which turned out fantabulous!!!!!!
It will be really exciting if I can see Chef Jean Pierre on cooking channel on TV.
You are awesome and I love your talking🥰🌺
@Chef Jean-Pierre YOU DO NOT TALK TOO MUCH! I love everything you say in your videos as it's always either educational, hilarious, or just plain fun. Please don't feel the need to cut your videos short, I love every second of it! It's one of the best parts of my day when I get to sit down for a little while and watch your latest video. Please don't cut it short! You are the best!
I can't wait to make this. Thanks s for being such a great teacher. My special lady friend and I love watching ,laughing and eating while you're on.
Hello chef, i love your recipes, and i always want to see more, and i think most of your viewers would agree with me, so I think you should keep all the extra stuff in the video like the browning of the chicken and removal of chicken skin and that stuff , most of us wouldn't mind and would love a longer video, anyhow, I love your videos and I hope you don't stop posting for 8 years like last time!
I absolutely agree. I can listen to my UA-cam grandfather drop little nuggets of knowledge for hours.
Ageed. I would say 15-30 minutes long video is ideal, depending on the dish.
You do NOT talk too much in your videos. Don't listen to the haters, chef! You're amazing! Keep doing what you do! Love the videos!
This man is a national treasure, protect him at all costs.
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Fantastic reasoning on how to apply seasoning, and your preparation is mucho tres bien.