Dear chef, As the year comes to a close, I wanted to express my heartfelt gratitude for all that you have done. It has been a year filled with learning, loving, and laughing, and it wouldn't have been possible without your guidance and expertise. You have provided us with countless unforgettable moments through your passion for teaching. Whenever I step into a kitchen now, I am filled with a sense of confidence and fearlessness, knowing that I have your wisdom and support by my side. I want to wish you, Jack, and your loved ones a very Merry Christmas. May the coming year, 2024, be filled with even greater success, happiness, and fulfillment for you. Let's strive to reach new heights together and aim for 3 million subscribers by just ringing that bell. It's a blessing to have you in our lives, and I'm excited for what the future holds. Thank you again, chef, for everything you do. Joe
Guys, if you're new to this channel: Prepare to see one of the most lovable chefs in the history of cooking. Chef Jean Pierre has a heart of gold and a head full of butter 😅 Edit: Jack I love your work and dedication too!
Thank you so much, Chef!! I appreciate all the good information you have provided throughout the past year! The family loves all the meals prepared based on your demonstration!! We wish you and yours a wonderful, magical Christmas season! God bless!❤❤
Why waste your time and money on streaming services like Amazon Prime and Netflix when you can get ten times the entertainment value just from this amazing channel? This isn’t just the best cooking channel on UA-cam, it’s the best channel period.
The paint brush / Bob Ross narrative is excellent. I truly laughed out loud...while learning how to make this culinary masterpiece. What's perfect is the fact that Chef JP takes cooking seriously, but he doesn't take HIMSELF too seriously. The BEST.
Chef, you are the Bob Ross of the culinary world! My family loves your videos and your recipes are simple and never disappoint. Merry Christmas and look forward to more amazing content from you in the new year!
When you see Chef Jean-Pierre's eyes light up every time he says "maliar reaction", "cognac", or "butter" 😮😮 you know you have the right cooking channel!😊
I wish i would have found your channel when i was in culinary school. i've learned so much more just from watching your videos over the past year than a school taught me.
Bob Ross: "Ooo, and over here let's put a couple of happy little trees! There, just like that, some happy trees!" Love his classes!! Almost as fun as yours, Chef! Thanks for all the time and fun!
@@R.Akerman-oz1tf Yeah.. I always loved that Jean-Pierre was very understanding towards people that can't drink alcohol. But as a Norwegian I can totally relate to certain misunderstandings regarding language. Jean-Pierre is obviously very intelligent and get the bigger picture of things.
Dear Jean-Pierre and Jack, Your production quality is a wonderful mix of presentation, technique, humor, and education. I'm not talking about one video. I'm referring to the entire suite of videos. You have created a reliable and consistent system designed to educate your viewers in the basics of cooking and beyond. I've gotten to the point where I can almost hear what you're going to say before you say it, because you drill these concepts into our heads for a reason, and it WORKS. I didn't just learn how to clarify butter. I learned to always have clarified butter in stock. Stock! I have chicken and beef stock in the freezer at all times. Shallots! I always buy shallots now. Sauces! Eating something store-bought and boring? I'll just whip up a sauce to go with it. Maillard reaction. Duh. Fond. Bench scraper. Mise en Place using individual bowls. Substitutions. Fat and Acid. Fresh herbs. The list goes on forever. I don't let anything stop me from cooking. You taught me that. Thank you.
Love your content. When I am cooking now, my kids run in the kitchen and yell "Well hello there, friends!" Thanks for the great content and even better personality!
Amazing video as always chef. I noticed one of your mushrooms escaped the pan, one of our favorite chef quotes is “hey you come back over here you” we say it all the time. We quote you a lot actually, you bring a lot of joy to our family! Merry Christmas friend!
Impossible not to like this guy! Admits to „always forgetting something“ in front of the camera, but rest assured, he is a pro through and through. A joy to watch!
Chef.... As an American since birth... I completely relate to you not having the word you want when youb want it. You know what you mean! Because of your expressiveness, WE know what you mean! But forget about the words, the food says everything!
I’ve always wanted to try a beef Wellington but stopped eating red meat years ago but lately find myself craving it. Maybe I need the iron. But want to Thank You Chef and Jack for all your hard work. You have enriched my life in ways you would never imagine. After losing my husband last year I was in a bad place. But now I’m back in the kitchen enjoying my cooking and so is my beautiful family who lives right next door. Merry Christmas and Happy Holidays to all friends out there. 🥰
If the reason you don't eat red meat can allow for an exception, then no one will bat an eye. If you really want to try it, then no one will stop you :) But if you don't want to/can't do it after all, then also no one judges you
You as a human.... your natural biome in your gut is specifically designed to digest and thrive on both meat and plants. Remove one, you deprive your natural biological process. You really are going against your own biology to skip out on red meat. Your body is specifically made to digest red meat. Don't deny your own biology.
My most sincere condolences for the loss of your precious husband. Chef JP brings so much joy - I'm so happy to hear that he has infected you with his passion for cooking and that you get to share that with your family! Did you try the recipe?!
Chef you always make me smile, thank you for all the videos you have done for us. All I have to say to the new people that think you are nuts and the ones that don't think you take your cooking seriously because you like to have fun when you work is to take a look in your eyes when you are showing us a finished product, the look in your eyes says it all. Thank you and Merry Christmas
Wow ! I’m pretty sure this recipe will have tons of flavour and aroma. Cognac plus Taragon And mushroom ,, what a perfect harmony of flavour. It feels Like an orchestra in your Month. What great recipe chef Jean-Pierre . Thanks for sharing this new approach in making beef . Wellington
Thank God for your channel. I have learned so much and enjoy cooking so much more. I'm in my 50s and stuck home due to a disability but you have given me another creative outlet and I'm so grateful. What's funny is I lived in Fort Lauderdale for 27 years and had no idea of your restaurant or classes until I moved to Macon Georgia years later. Thank you so much for being generous with your knowledge of the art of culinary. ❤
I love a Man who get's excited by his own creation simply because it's perfect ! Bravo Chef ! I'm making my individual Wellington's with the mushroom mousse from now on. Fabulous Job Chef ! I'm inspired ! M
A TRULY GREAT Wellington. Our local Agustino's restaurant just closed its doors, but made a fantastic Wellington with filet and also with Albacore ! We miss them dearly.
FANTASTIQUE!!! Chef, that is a wonderful looking meal to have presented on any table, I can only imagine how great it tastes with all of those flavous. I did think it was a VERY generous portion for one, but I do know that on that side of the pond the appetites can be bigger. I thought that could be perfect cut in half to share, but what would you serve as sides with it? I looked at the recipe page on your website to see if you mentioned accompaniments to go with it but couldn't see anything. It is the first time I have gone over to the full recipe link from the the video descriptions and can recommend everyone goes and has a look at how in-depth it is..... I thought that your videos were full of useful tips.... Mamma Mia!😜it's wall to wall of useful information. Merci Chef and best wishes for a wonderful Christmas and prosperous New Year
Perfect! I made a Wellie earlier in the season, but with gluten-free puff pastry, to accommodate my daughter’s dietary restrictions. Twas ok ~ for gluten-free. But this will hit the spot for the whole family. She can have her individual gf Wellie and the rest of us can enjoy ours too! Thanks so much! Merry Christmas.
@Fdeubcfhbbjhfd As someone who *is* gluten intolerant, you'd better believe that I'm going to tell you! Between the pain, digestive issues, and gut damage incurred from consuming anything containing gluten, you take great pains to avoid it --- lest you incur even greater pain in your digestive system.
@@supergeek1418 I ran your response through ChatGTP. It's response was this: "According to studies, it is estimated that around 0.5% to 1.3% of the population is gluten intolerant or sensitive. However, it's important to note that this very small portion of people with gluten intolerance is so rare that most people will never experience a true gluten intolerant person, but respect should be given when they are discovered." Well aren't you special. How amazing it is to meet a unicorn. Randomly on a YT channel along with the OP of this comment stream. Two unicorns in one place. How absolutely amazing. Your Dr's lied to you. You haven't actually taken a real challenge to discover your real problem. It isn't gluten. It's politics.
A million thanks, Chef Jean-Pierre. Another Christmas is around the corner. That means I have learnt from you for another year, which was great. I wish you all the best this Christmas and the coming year. Looking forward to learn from you for another year, then another year, then another year, until eternity! 😅
my year is complete, a chef JP video with a reference to Bob Ross. I've always thought that you were the Bob Ross of cooking, and this only confirms it. wonderful dish, can't wait to make it!
Love your reference to Bob Ross. I can watch you for hours too and be relaxed...as you make your happy little food dishes! 😂 Happy Holidays to you, Chef JP, Jack and the crew and your family and friends. 🎄🎅🎄
😂😂😂 happy little food dishes!!! I actually caught an old Bob Ross video last week late at night and it was so cute to hear him saying "happy little tree here, another happy tree there".
I had a very hard day today, as I lost my cat last night. He was only 10 years old and I bottle fed him from when he was only a few days old, so we had a very special bond. Few things can take my mind off it, our chef JP being one ❤ The video's are not only very entertaining and informative, but the energy the chef gives, will put a smile on many faces. I love beef wellington and made a big one for the last few years on Christmas (even used Australian wagyu last year, it was sublime), this year I'll make a turkey, but if im craving a wellington at any point, this is a good alternative. My nephew also requested a small one, because according to him, he didn't really taste enough of the wellington the previous years, so he should get to this time.😅 perhaps we'll share one, one of these days ✨️ And I'm sure he'll be happy with the turkey as well, as I'm using the turkey recipe chef JP gave us, and will also be making the filling that goes with it. ❤
Magnifique! That mushroom mousse with the extra flavors & the chicken to give it some more body is brilliant, never seen that before. I'm always learning something new with a big smile on my face when watching you Chef. Thank you and very happy holidays!
Even though this is not "the kids are hungry, we're going to make dinner" recipe, it still seems doable and enjoyable especially the painting part! And you know If there is going to be Courvoisier in there it's going to be delicious! WOA! MAMA MIA! Merci beaucoup Chef.
Origin: France French Echalion Shallots, also known as Banana Shallots are full-flavored, and because of their long shape, they cook quickly and are very easy to peel. French Echalion (Banana) Shallots are covered with a thin, paper-like skin that can range from pale brown or light gray to a soft rose.
Hello Chef Jean Pierre, the timming of this video is perfect for the holidays. I was looking through your recipes for something special for Chrismas supper. Voila there it is Chef Jean Pierre "Individual Beef Wellington" wow. This looks so good especially with the sauce you made with it. Following your channel since the beginning , I am very confident that I will suceed making this dish. Thank You and Best Regards to both you and Jack.
Dear chef Jean Pierre. It is a joy watching you perform magic with ingredients. You bring the true joy of cooking to us in every recipe with your bubbly personality, like a family's favorite uncle, loved by everyone who also happens to be a MAESTRO of cuisine. Thank you so very much for your wonderful videos and I wish you and your family a very Merry Christmas and a prosperous future in everything you do!
Yeah, I've watched a lot of cooking channels and to be honest I don't know of any "bad" ones; but Chef JP's is the absolute best. It's simply honest, simple (for the most part!) and very professionally cooked food!! It's genuine in a way I can't quite put my finger on~! The stories and chit chat here make it special; I don't want a Tik-Tok or 2 minute version of Chef's videos!! Everyone else is doing that. Keep on being different!!:) Keep up the great work guys!!!!
I have been wanting to make a Wellington for a long time. And voila! You made one small enough for one person. Thank you Chef! Finally now I'm going to make my Wellington! Bravo Chef JP! 😊 And I live for that laugh!
Thank You For Inspiring Your Subscribers Not Only To Become Better Cooks, But To Eat A Better Diet. A Very Health & Happy Christmas Chef Jean-Pierre, & All Your Family & Friends Too. Blessings 🎄🎅🏻✨🙏🙇🏼♀🙏✨🎅🏻🎄
Hello Chef Jean. Your Meat Loaf recipe went over like a million dollars when I took the chance to make it for my family. Your tutorial and recipe were easy to follow and yes, delicious!!!! This is my second recipe I want to take on. Looks delicious, challenging but fun and perfect for a classy romantic dinner for two! Thank you sharing your knowledge. Julio Matta - The Julio Matta Project.
Just want to Thank You for sharing your skills. I've learned quite a bit from you. By the way, I'm 71 years old and retired so I'm teaching myself to cook.I love it!
Hope you and your family Chef Jean have a wonderful and blessed New Year..Love you and all you do you are the best chef ever..Love watching all you do..I was very busy cooking for two of our sons houses over this holiday..You woukd if been proud of this 73 yr old..Made 3 pans of Lasagna Homemade sauce,120 homemade Meatballs, Homemade cream spinach,by request from are 1 son, Made 6lb of Italian sausage, Two cakes,one German chocolate abd a yellow cake with chocolate frosting, Made 2 dizen chocolate chip cookies.and a apple pie. Yes it was all great, and yes im tired..But it was all worth it..Bless you alway chef Jean Love you much chao!!!!❤
Supreme! I (A swedish chef haha) really enjoy your videos, and your take on Beef Wellington looks very good!! Intresting to mix chicken and tarragon into the duxelle! You made it your own! Looks delicious!! Joyeux noël Jean-Pierre!
Written on 12/22/23: I was planning to drive about 400 km tomorrow to visit my parents and my brother‘s family for Christmas. Christmas has to be postponed this year, most of them are down at the moment with our favorite pandemic‘s current winter wave. So I ran out of plans for Christmas about 20 minutes ago. I just decided to go and buy some Filet, mushrooms, puff pastry and a chicken breast. Thanks JP, you did not really safe my Christmas, but you gave me something to do instead :) _________ Edit on Christmas Eve: Done it, loved it, will do it again. Although I prefered the traditional Wellington with Duxelles a bit more. The chicken breast was not really necessary for my taste, so I will modify the individual Wellington accordingly. But that‘s personal taste, one has to try to know. The sauce was gorgeous and I added a handfull of left over mushrooms to the shallots. Of course I make it with your beef stock, wich I make every 4-6 months when I run out of it, I always get 8 kg of bones, half with meat, half with marrow and cook around 12 l of the stuff. Running out of it is not an option! Thanks again.
Beautiful recipe, but I'm making your chicken Cordon bleu for Christmas! Maybe this recipe for New Years. Thanks for great recipes this year. Merry Christmas from north Florida
This is the best cooking channel on UA-cam. No slamming pots, no throwing food, no pretension. Just good food cooked by a professional.
🙏🙏🙏
Omg individual that I like easier to serve
This Channel is So Good you can keep it in the Freezer for 17 Years!!! Hahahahahahahaha 😂!!!
Can you direct me to the slamming pots, throwing food channel please? 😅
@@ChefJeanPierre ALLONZ Y HON HON HON
OHNYOOOOOOOOOOOOOOOOOOOOOOOOOO
Chef, you sir are the "Bob Ross"of the culinary world.
And Jean Pierre sometimes has happy little accidents.
Dear chef,
As the year comes to a close, I wanted to express my heartfelt gratitude for all that you have done. It has been a year filled with learning, loving, and laughing, and it wouldn't have been possible without your guidance and expertise. You have provided us with countless unforgettable moments through your passion for teaching.
Whenever I step into a kitchen now, I am filled with a sense of confidence and fearlessness, knowing that I have your wisdom and support by my side.
I want to wish you, Jack, and your loved ones a very Merry Christmas. May the coming year, 2024, be filled with even greater success, happiness, and fulfillment for you. Let's strive to reach new heights together and aim for 3 million subscribers by just ringing that bell. It's a blessing to have you in our lives, and I'm excited for what the future holds.
Thank you again, chef, for everything you do. Joe
🙏🙏🙏❤️
Well said❤🛐🕎🎄
amen
I second this. Thank you, Chef Jean-Pierre, for the amazing year full of learning, laughter, cooking and fun!
"Artisan Cooking". Now I understand why People photograph food. Beauty!
@@ChefJeanPierre
Guys, if you're new to this channel: Prepare to see one of the most lovable chefs in the history of cooking. Chef Jean Pierre has a heart of gold and a head full of butter 😅
Edit: Jack I love your work and dedication too!
Haha butter!
Thank you so much! 🙏🙏🙏❤
Thank you so much, Chef!! I appreciate all the good information you have provided throughout the past year! The family loves all the meals prepared based on your demonstration!!
We wish you and yours a wonderful, magical Christmas season! God bless!❤❤
Why waste your time and money on streaming services like Amazon Prime and Netflix when you can get ten times the entertainment value just from this amazing channel? This isn’t just the best cooking channel on UA-cam, it’s the best channel period.
🙏🙏🙏❤️
You Chef, are the Bob Ross of cooking!
🙏🙏🙏😊❤️
The paint brush / Bob Ross narrative is excellent. I truly laughed out loud...while learning how to make this culinary masterpiece. What's perfect is the fact that Chef JP takes cooking seriously, but he doesn't take HIMSELF too seriously. The BEST.
Best line ever said…..”If you don’t drink cognac…..you should consider it!!!!!” What a legend😂
Chef, you are the Bob Ross of the culinary world! My family loves your videos and your recipes are simple and never disappoint. Merry Christmas and look forward to more amazing content from you in the new year!
"Water is good for no good."
😂 God, Chef Jean Pierre is the best. ❤
When you see Chef Jean-Pierre's eyes light up every time he says "maliar reaction", "cognac", or "butter" 😮😮 you know you have the right cooking channel!😊
I wish i would have found your channel when i was in culinary school. i've learned so much more just from watching your videos over the past year than a school taught me.
MERRY CHRISTMAS CHEF.... I speak for thousands.... We really appreciate your work on this channel.
🙏🙏🙏❤️
Bob Ross: "Ooo, and over here let's put a couple of happy little trees! There, just like that, some happy trees!" Love his classes!! Almost as fun as yours, Chef! Thanks for all the time and fun!
🙏❤️
I've been wanting to make a beef wellington but there's only two of us. This is the perfect size. Thanks!
That’s going on my list of things to cook in ❤’24
This is SUPER smart!!! I hate wasting food, though I doubt I’d ever waste a full Wellington! 😂 Thanks, Chef JP! 🙏🤶
(funny) "If U don't drink Cognac; give it a shot". Sort of malapropism.
@@R.Akerman-oz1tf Yeah.. I always loved that Jean-Pierre was very understanding towards people that can't drink alcohol. But as a Norwegian I can totally relate to certain misunderstandings regarding language.
Jean-Pierre is obviously very intelligent and get the bigger picture of things.
Dear Jean-Pierre and Jack,
Your production quality is a wonderful mix of presentation, technique, humor, and education. I'm not talking about one video. I'm referring to the entire suite of videos. You have created a reliable and consistent system designed to educate your viewers in the basics of cooking and beyond. I've gotten to the point where I can almost hear what you're going to say before you say it, because you drill these concepts into our heads for a reason, and it WORKS.
I didn't just learn how to clarify butter. I learned to always have clarified butter in stock. Stock! I have chicken and beef stock in the freezer at all times. Shallots! I always buy shallots now. Sauces! Eating something store-bought and boring? I'll just whip up a sauce to go with it. Maillard reaction. Duh. Fond. Bench scraper. Mise en Place using individual bowls. Substitutions. Fat and Acid. Fresh herbs. The list goes on forever.
I don't let anything stop me from cooking. You taught me that. Thank you.
🙏🙏🙏❤️
Love your content. When I am cooking now, my kids run in the kitchen and yell "Well hello there, friends!" Thanks for the great content and even better personality!
Amazing video as always chef. I noticed one of your mushrooms escaped the pan, one of our favorite chef quotes is “hey you come back over here you” we say it all the time. We quote you a lot actually, you bring a lot of joy to our family! Merry Christmas friend!
Impossible not to like this guy! Admits to „always forgetting something“ in front of the camera, but rest assured, he is a pro through and through. A joy to watch!
Jack is one lucky guy! It's like having JP as his private chef. Merry Christmas to you both!
Chef.... As an American since birth... I completely relate to you not having the word you want when youb want it. You know what you mean! Because of your expressiveness, WE know what you mean! But forget about the words, the food says everything!
French, Italian, English, we LOVE you no matter what!
You know it's good if Chef takes more than one bite!!! 🥰🤤
I have always felt that you are the Bob Ross of cooking
I am seriously in love with this channel. You’re a patient, charming person and it’s easy to learn from you. Thanks, Chef!❤
I’ve watched almost all your videos, and this might be the most impressive ever.
I’ve always wanted to try a beef Wellington but stopped eating red meat years ago but lately find myself craving it. Maybe I need the iron. But want to Thank You Chef and Jack for all your hard work. You have enriched my life in ways you would never imagine. After losing my husband last year I was in a bad place. But now I’m back in the kitchen enjoying my cooking and so is my beautiful family who lives right next door. Merry Christmas and Happy Holidays to all friends out there. 🥰
If it smells O.K., a taste won't hurt You. Then again, You don't have to swallow.
If the reason you don't eat red meat can allow for an exception, then no one will bat an eye. If you really want to try it, then no one will stop you :)
But if you don't want to/can't do it after all, then also no one judges you
Eat the red meat❤
You as a human.... your natural biome in your gut is specifically designed to digest and thrive on both meat and plants. Remove one, you deprive your natural biological process. You really are going against your own biology to skip out on red meat. Your body is specifically made to digest red meat. Don't deny your own biology.
My most sincere condolences for the loss of your precious husband. Chef JP brings so much joy - I'm so happy to hear that he has infected you with his passion for cooking and that you get to share that with your family!
Did you try the recipe?!
Chef you always make me smile, thank you for all the videos you have done for us. All I have to say to the new people that think you are nuts and the ones that don't think you take your cooking seriously because you like to have fun when you work is to take a look in your eyes when you are showing us a finished product, the look in your eyes says it all. Thank you and Merry Christmas
I wish I could sit in the kitchen with you while you do one of these videos. That would be so much fun!
Nobody is going to complain about too much butter in their food😎 That is why we love you Chef! ❤🇮🇹🇲🇫🇺🇸
Wow ! I’m pretty sure this recipe will have tons of flavour and aroma. Cognac plus Taragon And mushroom ,, what a perfect harmony of flavour. It feels Like an orchestra in your Month. What great recipe chef Jean-Pierre . Thanks for sharing this new approach in making beef . Wellington
Thank God for your channel. I have learned so much and enjoy cooking so much more. I'm in my 50s and stuck home due to a disability but you have given me another creative outlet and I'm so grateful. What's funny is I lived in Fort Lauderdale for 27 years and had no idea of your restaurant or classes until I moved to Macon Georgia years later. Thank you so much for being generous with your knowledge of the art of culinary. ❤
I love a Man who get's excited by his own creation simply because it's perfect ! Bravo Chef !
I'm making my individual Wellington's with the mushroom mousse from now on.
Fabulous Job Chef ! I'm inspired !
M
If you're a hammer. Everything looks like a nail.
With Cognac, cream rises even in a processer.
Chefs Hammered. Nailed it.
Hot damn Mr. Chef Jean-Pierre, you are the Bob Ross of Kitchen!
🙏🙏🙏
Thanks for your great videos. Not many people make great recipes so easy a kid could do it.
A TRULY GREAT Wellington. Our local Agustino's restaurant just closed its doors, but made a fantastic Wellington with filet and also with Albacore ! We miss them dearly.
FANTASTIQUE!!! Chef, that is a wonderful looking meal to have presented on any table, I can only imagine how great it tastes with all of those flavous. I did think it was a VERY generous portion for one, but I do know that on that side of the pond the appetites can be bigger. I thought that could be perfect cut in half to share, but what would you serve as sides with it? I looked at the recipe page on your website to see if you mentioned accompaniments to go with it but couldn't see anything. It is the first time I have gone over to the full recipe link from the the video descriptions and can recommend everyone goes and has a look at how in-depth it is..... I thought that your videos were full of useful tips.... Mamma Mia!😜it's wall to wall of useful information. Merci
Chef and best wishes for a wonderful Christmas and prosperous New Year
Perfect! I made a Wellie earlier in the season, but with gluten-free puff pastry, to accommodate my daughter’s dietary restrictions. Twas ok ~ for gluten-free. But this will hit the spot for the whole family. She can have her individual gf Wellie and the rest of us can enjoy ours too! Thanks so much! Merry Christmas.
@Fdeubcfhbbjhfdthe man's just cooking for his daughter so she doesn't feel left out let it alone
@Fdeubcfhbbjhfd
As someone who *is* gluten intolerant, you'd better believe that I'm going to tell you! Between the pain, digestive issues, and gut damage incurred from consuming anything containing gluten, you take great pains to avoid it --- lest you incur even greater pain in your digestive system.
@@supergeek1418 I ran your response through ChatGTP. It's response was this: "According to studies, it is estimated that around 0.5% to 1.3% of the population is gluten intolerant or sensitive. However, it's important to note that this very small portion of people with gluten intolerance is so rare that most people will never experience a true gluten intolerant person, but respect should be given when they are discovered."
Well aren't you special. How amazing it is to meet a unicorn. Randomly on a YT channel along with the OP of this comment stream. Two unicorns in one place. How absolutely amazing.
Your Dr's lied to you. You haven't actually taken a real challenge to discover your real problem. It isn't gluten. It's politics.
Maybe you should teach your daughter not to be a Leftist and join the real world.
it wouldn't feel natural if chef didn't forget something in a video, always love the content.
A million thanks, Chef Jean-Pierre. Another Christmas is around the corner. That means I have learnt from you for another year, which was great. I wish you all the best this Christmas and the coming year. Looking forward to learn from you for another year, then another year, then another year, until eternity! 😅
The Bob Ross of Beef Wellington!!!
Tarragon goes excellent with chicken mushrooms and cream…omgosh!!! 😋💃🏻💋
my year is complete, a chef JP video with a reference to Bob Ross. I've always thought that you were the Bob Ross of cooking, and this only confirms it. wonderful dish, can't wait to make it!
This is food for gods! My absolute favourite dish! Happy hollidays from Denmarj JP and Jack!❤
Love your reference to Bob Ross.
I can watch you for hours too and be relaxed...as you make your happy little food dishes! 😂
Happy Holidays to you, Chef JP, Jack and the crew and your family and friends.
🎄🎅🎄
😂😂😂 happy little food dishes!!! I actually caught an old Bob Ross video last week late at night and it was so cute to hear him saying "happy little tree here, another happy tree there".
I'm fascinated by his Cuisinart, I'm using an ancient beast that replaced my REALLY ancient beast! I guess you can improve perfection!
You are my new love 😂😂😂 you are incredible… chef and funny and inspiring ❤❤❤ Thank you for sharing your exceptional gift ❤
Well, I know what is on the menu for next Wednesday! Cannot wait. Merci bien et bonnes fêtes!
Nice Bob Ross shout out chef! Greatest painter of all time
I had a very hard day today, as I lost my cat last night. He was only 10 years old and I bottle fed him from when he was only a few days old, so we had a very special bond.
Few things can take my mind off it, our chef JP being one ❤
The video's are not only very entertaining and informative, but the energy the chef gives, will put a smile on many faces.
I love beef wellington and made a big one for the last few years on Christmas (even used Australian wagyu last year, it was sublime), this year I'll make a turkey, but if im craving a wellington at any point, this is a good alternative. My nephew also requested a small one, because according to him, he didn't really taste enough of the wellington the previous years, so he should get to this time.😅 perhaps we'll share one, one of these days ✨️
And I'm sure he'll be happy with the turkey as well, as I'm using the turkey recipe chef JP gave us, and will also be making the filling that goes with it. ❤
LOL, I left a comment about 6 months ago about a single serving Wellington. I'm glad he cooked it.
Magnifique! That mushroom mousse with the extra flavors & the chicken to give it some more body is brilliant, never seen that before. I'm always learning something new with a big smile on my face when watching you Chef. Thank you and very happy holidays!
That looks like a monumental meal to be remembered.
New follower here. You are amazing JP. Love your knowledge and what you share!
Even though this is not "the kids are hungry, we're going to make dinner" recipe, it still seems doable and enjoyable especially the painting part! And you know If there is going to be Courvoisier in there it's going to be delicious! WOA! MAMA MIA! Merci beaucoup Chef.
Origin: France
French Echalion Shallots, also known as Banana Shallots are full-flavored, and because of their long shape, they cook quickly and are very easy to peel. French Echalion (Banana) Shallots are covered with a thin, paper-like skin that can range from pale brown or light gray to a soft rose.
Merry CHRISTmas!🎄👌🏼👏🏼👏🏼🙋🏻♀️🙏🏼🙏🏼🙏🏼🙏🏼
Thank you. 🥰
Chef... you absolutely exude joy and a nourishing kind of spirit that extends beyond food. :) thank you
I love my job, always makes we giggle!
Hello Chef Jean Pierre, the timming of this video is perfect for the holidays. I was looking through your recipes for something special for Chrismas supper. Voila there it is Chef Jean Pierre "Individual Beef Wellington" wow. This looks so good especially with the sauce you made with it. Following your channel since the beginning , I am very confident that I will suceed making this dish. Thank You and Best Regards to both you and Jack.
Yum yum. Merry Christmas 🕯⛄🎄❤💚👼🏼🤶🏻❄🎁🎅🏻🎂🥩🥖
Dear chef Jean Pierre. It is a joy watching you perform magic with ingredients. You bring the true joy of cooking to us in every recipe with your bubbly personality, like a family's favorite uncle, loved by everyone who also happens to be a MAESTRO of cuisine.
Thank you so very much for your wonderful videos and I wish you and your family a very Merry Christmas and a prosperous future in everything you do!
🙏🙏🙏❤️
Yeah, I've watched a lot of cooking channels and to be honest I don't know of any "bad" ones; but Chef JP's is the absolute best. It's simply honest, simple (for the most part!) and very professionally cooked food!! It's genuine in a way I can't quite put my finger on~!
The stories and chit chat here make it special; I don't want a Tik-Tok or 2 minute version of Chef's videos!! Everyone else is doing that. Keep on being different!!:)
Keep up the great work guys!!!!
Thank you 🙏
Merry Christmas Chef, Jack, and everyone. Thank you Chef for all your beautiful recipes
This looks AMAZING! I'm sitting here at my desk at work, nearly drooling on the keyboard.
Its AMAHZING!
You are amazing. God bless you ❤
Thank you for all this years that you tell us your secrets 🇬🇷😎
Arm swinging finger dancing Dish! This one’s a winner!!
Child with Culinary Desire -- very nice rhyming - beginning of poetry!
Love Bob Ross!! 😍
What a great idea doing a mushroom mousse , it stays firm and holds its shap . Beautiful 🎉
Your most enjoyable video yet, This is our Xmas Lunch!! Wish me luck !
Another fantastic recipe for the holidays
MERRY CHRISTMAS CHEF!!!! GOD BLESS YOU & YOUR FAMILY
Cuisson a la perfection, Une portion pour deux s'il y a une entrée Bravo Chef.......When you said a table spoon of cream ,you mean a ladle🤣
🙏😊
Thank you for explaining this so thoroughly. I've been wanting to make this for a long time but was too afraid to try.
I have been wanting to make a Wellington for a long time. And voila! You made one small enough for one person. Thank you Chef! Finally now I'm going to make my Wellington! Bravo Chef JP! 😊
And I live for that laugh!
Told you all he is an artist and always remember to rock the pinky out. Amazing, thank you Chef and Jack once again.
You sir deserve every single subscriber you get. You are soo chill and knowledgeable and you communicate everything so well.
Thank You For Inspiring Your Subscribers Not Only To Become Better Cooks, But To Eat A Better Diet.
A Very Health & Happy Christmas Chef Jean-Pierre, & All Your Family & Friends Too.
Blessings 🎄🎅🏻✨🙏🙇🏼♀🙏✨🎅🏻🎄
Banana shallots are popular in that crazy Aquitaine region of France, where wine is king. 😂🤣😉😂 (Love these 36-minute videos; we need more of these.)
Beef Wellington is my favourite dish of all time and this one looks absolutely superb!
Hello Chef Jean. Your Meat Loaf recipe went over like a million dollars when I took the chance to make it for my family. Your tutorial and recipe were easy to follow and yes, delicious!!!! This is my second recipe I want to take on. Looks delicious, challenging but fun and perfect for a classy romantic dinner for two! Thank you sharing your knowledge. Julio Matta - The Julio Matta Project.
I'm thinking you are Bob Ross of cooking 😉
Just want to Thank You for sharing your skills. I've learned quite a bit from you. By the way, I'm 71 years old and retired so I'm teaching myself to cook.I love it!
Everything about Chef Jean-Pierre is yummy...absolutely yummy!
Boeuf en Chemise. C'est parfait. Delicisieux. Merci Chef JP!!!!!
Merry Christmas JP and Jack! I want to especially recognize Jack. His commentary is hilarious! Love you both! 🎄
That is Passionate Chefery!
Happy Holidays, Chef! Another amazing recipe!! It looks easy enough that a child could do it, lol!
Hope you and your family Chef Jean have a wonderful and blessed New Year..Love you and all you do you are the best chef ever..Love watching all you do..I was very busy cooking for two of our sons houses over this holiday..You woukd if been proud of this 73 yr old..Made 3 pans of Lasagna Homemade sauce,120 homemade Meatballs, Homemade cream spinach,by request from are 1 son, Made 6lb of Italian sausage, Two cakes,one German chocolate abd a yellow cake with chocolate frosting, Made 2 dizen chocolate chip cookies.and a apple pie. Yes it was all great, and yes im tired..But it was all worth it..Bless you alway chef Jean Love you much chao!!!!❤
Supreme! I (A swedish chef haha) really enjoy your videos, and your take on Beef Wellington looks very good!! Intresting to mix chicken and tarragon into the duxelle! You made it your own! Looks delicious!!
Joyeux noël Jean-Pierre!
Written on 12/22/23: I was planning to drive about 400 km tomorrow to visit my parents and my brother‘s family for Christmas.
Christmas has to be postponed this year, most of them are down at the moment with our favorite pandemic‘s current winter wave.
So I ran out of plans for Christmas about 20 minutes ago. I just decided to go and buy some Filet, mushrooms, puff pastry and a chicken breast.
Thanks JP, you did not really safe my Christmas, but you gave me something to do instead :)
_________
Edit on Christmas Eve:
Done it, loved it, will do it again. Although I prefered the traditional Wellington with Duxelles a bit more. The chicken breast was not really necessary for my taste, so I will modify the individual Wellington accordingly. But that‘s personal taste, one has to try to know. The sauce was gorgeous and I added a handfull of left over mushrooms to the shallots.
Of course I make it with your beef stock, wich I make every 4-6 months when I run out of it, I always get 8 kg of bones, half with meat, half with marrow and cook around 12 l of the stuff. Running out of it is not an option!
Thanks again.
@ChefJeanPierreChannels.- Love to. Just talk :)
Love your professionalism and consideration of those of us who aspire to perfection with the addition of the thermometer. Merry Christmas!
Perfection! My mouth is watering! ❤️❤️❤️
The joy he has come tasting time always makes me smile.
Another triumph, such a pleasure to watch you at work, sharing your knowledge and helping us all cook better. Thank you Chef JP.
Beautiful recipe, but I'm making your chicken Cordon bleu for Christmas! Maybe this recipe for New Years. Thanks for great recipes this year. Merry Christmas from north Florida