A Candid Q&A with Chef Jean-Pierre
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Hello There Friends, I am doing my first Q&A video as promised! I am so happy to be able to answer these questions for you all.
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Salut Chef, comme toujours un plaisir! You forgot one of my favorites: Cervelles d'Agneau I'm only guessing here but I think you don't like those so much as well? 🤣 The least known, but BEST knife I own, a Victorinox 10" Rosewood handle @ $80 from any online or brick and mortar restaurant supply store. Why pay hundreds for heavy "premier" chef knives, in the restaurant world and less expensive is the Victorinox chef knife with plastic handle. Thank you Chef Jean-Pierre in my small family, the name Bongé means you talk about food ALL the time and you make food ALL the time. At present, lunches chez moi, have been variations of Ramen/Soba/Udon bowls. Usually seafood and dumplings, but also variations of chicken and home made Char Siu. I look forward to the idea of a meet up with you. I'll attend if I'm able as it would be a great pleasure to share une verre du Grande Ardeche and to talk about food and making it! Bravo
I have loved your show since the beginning. I have learned so so much from you and your techniques, your boundless experience, and your wounderful humor, and the romantic touches you add. Your love of life and positive attitude no matter what. Thank you for this, unknowingly your show has helped me thru some tough times…🙏🏻🌹🥰 sending best wishes for more great recipes and years of happiness to you and your family.
For the future meet up, I would hate to miss the opportunity to get a chance to meet you, I am also in Florida, will there be some form of email notification list setup or will you only be announcing it on the weekly shows?
I have been cooking since I was 13 when my mom worked nights, I love to cook and bake. I have to tell you that you have made cooking so much fun that I have a new found love of trying new recipes. I always have your video playing while making your recipe, it really does make cooking and baking more enjoyable. Thank you, and my husband thanks you, for all that you do and share with us all! Have a great day!
Chef, i must thank you for your magic in our meal here tonight on a New Zealand winter evening.
I was cooking due to my wife recovering from shoulder op.
I had 4 lamb chops, some potatoes part cabbage and small pumpkin and Onio…
Not very exciting, potentially dry and pale.
As the chops browned nicely i heard your voice in my head… peppercorn sauce! never made such a thing…. i looked up your video making it about 8 months ago…. i had no Cognac, so i used sherry, while chops rested in warm oven, i measured nothing, when in doubt i put in more, in the time you instructed from my smartphone ( i had no green peppercorns in brine so sprinkled some dry red and white ones for artistic effect when i deglazed.) i combined the vegetables and smashed, (not smooth mashed)…..
Chops on mash covered by your delish sauce…. a masterpiece, lots of fun making and very tasty. Thank you sir, for the guidance and fun!! 😅
G-d bless America, indeed! ❤🇺🇸
I appreciate your patriotism and your wonderful recipes!
You look about 52. I’m guessing because you don’t eat ‘healthy’ foods. IE low fat, diet drinks, vegetarian, etc. I believe they are a con.
All great chefs use full cream, whole milk, butter, salt, and lots of red meat. I have done the same an at 67, my skin, fitness, and health have never been better.
Love your channel. Love French Anything, especially food and people. And Paris!
Hi chef. I love watching you cook, and I love your sense of humor, but most of all, I love the way you say onion!!
😊 I always get a little chuckle when I hear you say it. 😁 I was wondering if you could make a recipe that was my father's favorite before he passed away. It's Chiles en nogada, and an authentic mexican bread pudding (Capirotada) for dessert. I don't know how to make either one, and would love to see you make them. Thank you for making cooking fun! 🤗
What a great show Chef…thank you for teaching me from nothing so much about cooking. It is so relaxing….ended my anxiety…thank you…
Nean – Yeah I love this format. You are a great chef and a wonderful person.
You are amazing – never retire, just choose when you leave.
Chef you are a good man. You give so much joy. We love you and Godbless you
Do you eat everything you make on the video? This was fun.
What a treat it is to watch your YouTube platform! It is great to see your expertise in a kitchen with the fun and enjoyment you portray to all the people watching, you are brilliant Chef Jean Pierre and thank you so much for sharing your expertise 👏👏💕
Love you mate
Salute!!! ☝️🙃👍
For me, your onion soup is THE onion soup recipe.
Lot of chopping work, of course, but the result is … Wow!
Même si c'était la seule chose que je devais retenir de vous, et ce n'est pas le cas: Merci Chef Jean-Pierre!
I cook some of your recipes for my kids, but I really like to watch you cooking with brutal honesty and a sense of humor!
I wish you were in SF!
Thank you for sharing your life's story. I love your show on YubeTube…I've used several of your recipes….
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My dear daughter got me a gift certificate to Chef Jean-Pierre's store. I purchased the 18 year old balsamic vinegar. My advice…do not walk, but RUN to purchase that product. It is literally liquid gold!!
Love ❤ your stories and keep em coming!
"Retirement gets better everytime you do it." Great advice for boomers. 💯 Everytime I retire I get bored a great new opportunity seems to come along but you have to be awake! 'Ciao!!' ☺
Thank you Chef for Everything you do. GOD BLESS YOU MY FRIEND!
Love your videos, Chef. I made the eggs benedict you showed us for my wife and trust me, it was not as easy however came out amazing. Thank you showing us your Culinary gift!
🎉you’re the best chef ! Thank you kindly from our humble family kitchen in Southern California. By the way, we love loved your sausage roll! 😊
Hello from Canada! Just made your fettucinie alfredo exactly like your recipe, my family said it was restaurant quality. The funny thing is, I just started cooking two months ago. I love your channel Jean Pierre
We are so blessed to have this opportunity to spend time with you, learning and the Recipes!!!! You are such a fun teacher and you have a kind soul. It is us in America that is blessed that our wonderful country caught your eye. Thank you so much Sir and God bless you.
if i can add to your excellent stock tuition, i use Auguste Escoffier method of slowly cooking beef, and pork in a pot to make a very rich and delicious stock. I use stock (not water) from your stock to reduce this beef and pork to a syrup texture and add it to the final stock…..really lovely
Hi chef. Just love your teachings. I used to make a stock from beef cubes, got the idea from Marco Pierre White. I loved your stock making video, use it every week to which my dishes taste really delicious. I make a big batch of stock and freeze it. Making stock is time consuming but easy to do. Yourself, Marco Pierre White and another channel called French Academy Cooking are the best……
I had a drink with you and wished we could be in the same room. I love your honesty. You have taught me. Thankfully, husband/cook. All the best.
Thank you for sharing. We are all so lucky to have you teach us. I just love you. Blessings to you.
when you will present the Russian salad , olivier ?
Thank you chef! Loved the video. It would be great to see one a month.
This was very insightful and enjoyed every minute!
Chef! I came across this q&a soon after it was released. Soon breaching the 80 trips around the sun I have delved into my enjoyment from smoking and trying new recipes. Just yesterday I tried you complete recipes for smash burgers, including sauteed onyons and sauce. "Amazing"! Not only do I treasure the recipes you share I truley enjoy you as a person with humility and humor. Bless you sir and keep on truckin'!
You are a gift to the culinary world!
Oh my gosh!!!
Chef Pierre is my Hero when it comes down to preparing what I THOUGHT was a difficult dish!!!
Steak Diane is a PERFECT EXAMPLE!!!
One of my favorite things about cooking is getting people to try new things. So many people tell me they dont eat say onions and peppers but theyll eat my food and love it lol. Especially love doing this with kids! I use alot of butter and/or bacon grease.
Loved this
I love that you show people how to make a roux. So many people love gumbo but will not make it because the roix scares them.