Bananas Foster My Top Selling Dessert! | Chef Jean-Pierre

[@cliffschannel8036]

After a 20+ years of not cooking. ( attended several cooking schools) I pulled out all my cooking tools, pots, pans, etc started cooking again after watching Chef Jean Pierre as my inspiration. Saturday nights have become a ritual I invite 4 people over to cook for. Micro plaining the orange zest, friend came over said, “hey whatcha got there?” Explained how to properly zest. He said, “Ya’ know…this is why we love to watch you cook and eat, you always have some kinda new neat thing. Thank you Chef Pierre

[@trinitywright7122]

That is wonderful. I would love to invite people over and cook for them.

[@wendyhannan2454]

That’s fantastic, I bet your friends appreciate it. 😊

[@actionchiropractic4238]

That’s the life!

[@MenAreSpeaking]

Small thing, but I love how in the beginning you say "we're gonna make it together"

[@cynthiadavis3102]

Me too! I love that❤ He pulls us right in. He tells us, "Easy, Friends! A child could do it!" And watching him, I feel total trust in him, which is rare for me.

[@rolandogarza7829]

back in the 1980s, my first job was as a waiter in a country club. I would do meals and desserts by side table. This banana foster was everyone's favorite. Chef, your recipe has more flavor. I now make it for my family.

[@laineyhas]

I use to love cooking when I was younger and had a young family, now at 67yrs and live alone, I just hate cooking for myself. But I been watching your programs for a little while, and you have given me a new excitement in cooking A big thankyou. Lorraine. Bundaberg Queensland Australia

[@ChefJeanPierre]

👏👏👏😊

[@phyllisprovo7916]

Lorraine, I wish there wasn't so much distance between us (Canada here). We could do Saturday nights in the kitchen and together cook up a beautiful meal for ourselves. Then set a nice table, light the candles, and enjoy!

[@drconnieh700]

Went and bought some crème de banana today. This is a favorite dessert of mine, and my husband never had it….making it for him. This is a great recipe, I like the addition of orange…takes away some of the cloying sweetness

[@bryannicholson843]

I’m 54 years old and love your videos. I learn daily and have to tell you that I learned a couple months ago to peel the banana from the bottom. It is simple and you never have to struggle with those stubborn ones. Folks learned this from watching wild monkeys and that’s how they peel them. Great video once again!

[@demitaylor8873]

I had this in the famous restaurant in New Orleans on the early 80s. I missed this!!it's the best...

[@imalrockme]

You just stole my heart with the cinnamon thing: "I like in the backgound not foreground". I time travelled to college, when I made a banana crepe filling for my friends ( now I see, it strongly resembles this Foster desert ). Everyone loved it, except for a quiet friend of mine who said it was missing cinamon to which I answered something like 'if you pit too much cinamon, you take away the citrucy and banana flavour, you might aswell do any apple christmas desert'. I'm exstatic that you, a true professional, feel the same way! 😄

[@stokesjo82]

It’s a porous stone that you soak in water and let dry on the counter. When you put it in the brown sugar it keeps the sugar slightly moist.

[@robunderwood7689]

Thanks! I was going to ask

[@cynthiadavis3102]

Thank you!

[@phyllisprovo7916]

And a slice of bread does the same thing. I always keep a slice in my brown sugar container.

[@albundy5228]

Recipes change, but one thing that doesn't change is that gigantic bowl of butter in every episode! Love your channel, Chef! Thank you and you team for the great content!

[@SamBrickell]

😄I think of it as his "comfort butter".

[@AKAtAGG]

I've never seen this dessert ever, and now all i can think about is I WANT THIS DESSERT!

[@robertakerman3570]

We know that music is Mathmatical. Now I'm learning that Cooking is Musical; i.e. "mandolin & violin". (what's next?) Ha ha .

[@BrooklynBear63]

Best dessert ever.

[@earle0024]

It's awesome, do it

[@SteveSingsThings]

It’s amazing on French Toast an pancakes too.

[@HigherPlanes]

It's one of my favorite desserts to make. I used to make it with Bacardi Rum 151 until they stopped making it, luckily I found a replacement, although not as flavorful as Bacardi.

[@MottiShneor]

One of the best. It's also one of the easiest recipes published here. Fast, not too fancy - yet so rich of flavour and texture and everything. Thank you Chef J.P.

[@longisland4210]

You know it's delicious when the Chef takes more than one bite 👨‍🍳

[@gretelhance]

He truly lives to eat

[@MikehMike01]

bit

[@longisland4210]

@@MikehMike01 thanks. Bite

[@trinitywright7122]

You're right

[@melaniehanam5173]

Watching Jean Pierre allows me to start my day with a smile. You enjoy your job and we enjoy watching you! Thank you JP for the entertaining and awesome videos!

[@trinitywright7122]

He is my go-to guy on KZbin now because whatever he does makes me happy because he is happy. ❤️❤️❤️

[@spidersinspace1099]

Watching Jean Pierre allows me to start my day with a smile AND a watering mouth😂

[@biggianthead17]

Easy and ELEGANT, as usual. Genius is often taking the difficult and making it simple and understandable. By that definition, chef JP is up there with Einstein.

[@mreidist]

Fantastic, wish all TV show chefs had his personality and experience. Love this.

[@TheTechnicalMiracle]

My mom uses a similar technique. She takes a big jar and puts a bag of brown sugar in it, then she stuffs a piece of bread in there next to the bag. I believe it creates an environment where the bread never gets moldy because its moisture is being sucked up by the brown sugar and the brown sugar doesn't stay hard because it takes on the moisture from the bread.

[@goranocic4801]

Thanks to you Chef Jean Pierre, I am now in my 3rd week of your inspiring cooking classes. And oh boy is the food I’m making following your classroom out of this world. Mama Mia. Tonight I made Crepe Suzette and as well as bananas foster, it was something else. My family are really impressed, all credit to you my friend. Im am inspired by your easy to follow guidance and have found a new love for food. It never tasted so good. Thank you I really appreciate you sharing your vast knowledge of cuisine with the world, even all the way down in Australia. Every day is a new food adventure. All the best. Goran

[@ChefJeanPierre]

Awesome 👏

[@randalltom9750]

I watch all of your videos! You, my friend, are a kid at heart! And why not? Life is to be enjoyed, and memories made. The look on your face, was predictable…. I, and your viewers knew what your reaction would be. As genuine, and authentic as would be ours! Yummy! Who wouldn’t love Bananas Foster? Thanks again my friend, I’ll be sure to serve this tonight!

[@DosMasTequila]

Bananas Foster For Breakfast. What a way to start your day!

[@JS-bs3hj]

Your videos mean so much to me. Your friendly, thoughtful, relatable and uplifting energy supports me when I feel down. Thank you for making videos, I really hope you never stop! I also really enjoy the no editing, the recipes all done in one take. Much much love to you, Chef Jean.

[@villainuday5365]

It is the joy and happiness of Jean-Pierre that makes us all find happiness and come to be witness the story telling of our Chef. God Bless

[@anthonysullivan2744]

You're awesome Chef! I am a chef of 20 years and I am learning many new skills and tricks from your channel like the flour sift trick ❤

[@roselle1969ify]

My family is so grateful for all these new meals and recipes I have been making. I told them to thank Chef Pierre because they know I never cooked with such zeal! Thanks again!😄👍

[@angelaabsolutely013]

I'm so glad I found this channel. I learn, I laugh, I get inspired, and I just love Chef Jean-Pierre. Now, time to get cooking.

[@danielneuenschwander7381]

Absolutely one of favorites of all time - as a kid & as an adult. Thanks Chef for this simple yet delicious rendition of Bananas Foster! All the best!

[@baileyboy7567]

I"VE SO MUCH TO LEARN!! I've been cutting banana's wrong and zesting wrong too. Master Chef Jean-Pierre IS THE Prince of Chef's !!! Thanks so much Chef !

[@pierre6625]

Hello Chef Jean Pierre, you are amazing when you tell us about the foods we need to cook this dish. All explained with the why and the reason to do it properly, and with humor. Love to follow you. ❤👍

[@williamkuhns2387]

Back in culinary school we learned the tableside presentation method. All ingredients are placed on a rolling server cart to the dining table. A portable butane burner (with extra butane can), a couple of lighter wands (redundancy is vital to presentation only one chance to make a first impression!), Bacardi 151, creme de banana, dredger of cinnamon, ripe bananas, butter pats, lemon juice, brown sugar, vanilla ice cream in dry ice pack. All these ingredients must be prepared ahead for orders. Squirt the creme de banana liquor first then Bacardi 151 must be used because you must make the flambe' work on first light! Make damn sure you pull pan away from flame when squirting rum from squeeze bottle then bring pan back to burner flame, tip pan and flambe'. When rum ignites quickly take dredger with cinnamon and side-toss the powder into flame and you have a fireworks show! And for the piece de resistance lastly perform the "flying cookie wrapper" trick. Amaretto cookies have a special tissue paper wrapper and will fly up in air when rolled into a tube and ignited. Please be very careful with 151 rum and use plastic wrap back flow preventer on rum squeeze bottle.

[@bryanmaxwell7332]

An absolute legend and gift to humanity. This is what I love about KZbin…

[@ChefJeanPierre]

Thank you! 🙏❤️

[@ericwiltz6584]

Beautiful twist with the zest and liquor.

[@josephkang291]

I made this dessert 4 times already and I must say, it became one of my favorites, very quickly!!!

[@BDL090754]

Everybody loves it...Everybody loves it,... and it's obvious everybody loves you Chef Jean - 1 day old video, and already 25,000 views - You are the BEST, Thank you.

[@TartanJack]

I've had Bananas Foster a couple times at Brennan's. I have to say this looks simpler to make and simpler to eat. And no doubt equally delicious. Bravo Chef! Only wish I'd had a chance to dine at your restaurant.

[@badhat3051]

The first time that I ever had Banana’s Foster was the night my girl friend and I were engaged at the Court of two sisters on Royal St, New Orleans, LA. In my heart the place is for lovers of all stripes and ages. Like love this desert is hot, cold and sweet all at the same time and though our flame (like the flame of the flambe') died out over 50 years ago, it remains one of my favorite Cites, memories and my favorite desert. It all comes drifting back in my mind over 50 years later when ever I catch the sent of Jasmin and honey suckle on the air. Maybe our friendship will be renewed one day soon on the other-side of the river.

[@mousiebrown1747]

New Orleanian here. The original recipe was created at Brennan’s. I think flambees are dangerous and a waste of good booze! Chef, that looks Soooooo Good!

[@darlenebradley6756]

Perfection! The only thing I would add to these instructions is to be careful introducing the hot bananas to a glass that has been in the refirgerator for awhile as the heat from the bananas could crack your glassware. (I am sharing out of past experience with similar recipes.) Even heat tempered glass can crack if the difference between the two temperatures is wide enough. My take away from this video is the lesson on how to properly use the zest grater! I've been doing it all wrong! LOL!

[@citizent6999]

cool bananas

[@martinmclucas6139]

How does one be careful? Just wait for the glasses to get a little warmer?

[@margaretfriend7208]

I've made this dessert many times over the years but didn't know the banana peel trick. I used fresh nutmeg..will try with cinnamon next time. Always something to learn from you, Chef.

[@The_Timinator]

Fun Fact: Watch how a Monkey peels a Banana , thankfully we're SO MUCH smarter than them {NOT}. There's NO reason to use a Sharp Knife on Bananas or Avocados EVER, if you're doing it...it's NOT RIPE

[@enisag6867]

I just made this for my family and all I can say everyone asked if there is more. Easy to make and very good. Thank You for amazing recipes ,love watching you 💖💖💖💖💖

[@helencheung2537]

Chef Jean-Pierre, I love watching and listening to you cooking. You're a tonic.

[@smbulkley]

I made this for my extended family at a recent reunion and they loved it! We love watching you chef JP, this is the best channel on KZbin hands down!

[@genevievebrewah3172]

Very impressive I will try to do it one day

[@trishaspradlin554]

Yummm! Remember having this at Pigalls in Cincinnati in the 70s. They made it tableside❤❤❤❤❤

[@theoldbigmoose]

You make these dishes that we thought were impossible, so simple! Thank you Chef!

[@joandemeritte5067]

Chef Jean Pierre you stimulate my cooking and to enhance my cooking skills. You are one of the greatest in sharing your culinary skills so eloquently.

[@DonPandemoniac]

That buildup of the banana topping looks fantastic! The sugar, cinnamon, citrus and not to forget the liquor and rum are all great choices to elevate the fruit. I bet this same recipe would work with mango or pear as well.

[@eckankar7756]

I've never had Bananas Foster before, now I can make it. Sounds wonderful.

[@5050kas]

We have made this many times for our dinner guests, just not this recipe. we will try chef JP style soon. last night I made the butter poached Salmon with asparagus and the sauce. The sauce with tarragon and I had a small bottle of spanish saffon with the shallot and wine reduction, whole grain mustard and lots of butter, was to die for. I strained my sauce to make it more delicate it was fabulous!

[@wormsquish]

Amazing recipe from an amazing chef, human being and patriot. Much love to you Chef Jean-Pierre.

[@patrickramos915]

The tips and techniques are life savers in the kitchen. Thank you Chef.

[@maryannstewart9051]

We had some work to do on the ranch this morning, on the way home we decided we would have to eat 'on the road'. We had a great meal at a little cafe in a small Texas town, it was wonderful. After we got home, decided we needed dessert....had everything for bananas foster except creme de banana. No worries, we left it out! Didn't think anything could improve a bowl of Blue Bell Homemade vanilla ice cream, EXCEPT thus recioe! Fabulous way to spend a Sunday afternoon, after working outside today...SO SUPER EZ, another winner chef! Thank you! When my husband saw his super special run in the kutchen, he said..."are you using my good rum!'. I said, you know what chef Jean Pierre always says...my husband cut me off saying, ' your dish is only as good as your ingredients' 😄 husbands next comment...do you have enough? 😂😂😂 you are a great teacher chef!

[@Steve197201]

This looks like a delicious way to make this dessert! I've made this using coconut oil, cinnamon, nutmeg, a clove, and here's the magic ingredient: Ginger! The ginger adds a really nice spicy flavor to the sweetness of the banana. It's an interesting variation of this dish. 😋

[@Idontwanttosignupist]

Awesome recipe. Try peeling the banana from the end opposite of the stem. Just grab the edge and go - no folding over the peel.

[@leadgindairy3709]

Hey, I asked for this a couple weeks ago! Thank you, Chef Jean-Pierre, for listening, and for creating a video of my most favorite dessert in the world, both to eat, and to make! Now I go and watch the video!!! Lol

[@Pierre-Paul1963]

Apres la crepe suzette, en voila un autre que je vais adorer faire...Merci Jean-Pierre!

[@nobodyknows3180]

Using an ultra sharp micro-plane grater the way Chef JP does make sense - I have learned from experience that you want to keep your fingers in sight at all times, lest you shift your grip on whatever you are holding and accidentally graze a fingertip or two.

[@eatingamandarin]

Made this this evening. First time followed the recipe -- rich and morish. Hot banana & sauce on cold icecream. Second helpings; substituted the OJ with a little ginger syrup, and browned the sauce a little more before adding the bananas. Oh my goodness.

[@kayratnayake7602]

As I promised I made this. All the ingredients, but I had only rum. It was fantastic. Thank you very much chef Jean Piere. We love you.

[@kathykathrynm9375]

Great way to enjoy morning. Witching Chef. Your joy is infections. Thank you.

[@carleanadewilde5340]

🥰 this is one of my favourite desserts. When i prepare this, I wrap the ice cream in a warm crepe and serve the bananas over the crepe. Makes for an exotic breakfast too, especially when served with the flame.. Yummy!!!!

[@jawjaboy1234]

Chef, you are the greatest. My wife and I really enjoy watching you make your recipes. We have cooked several of them and really enjoy the height that you have taken our cooked meals to. Thank you...our friend. 😉

[@JamesJones-cx5pk]

It's a New Orleans favorite. We were on a Banana's Foster kick 30 years ago at LSU. We kept a propane torch and Everclear 190 proof handy.🤣

[@marthadelgado9485]

I learned something new for me today, how to use the grater!!! Thank you chef, you are amazing!!!

[@pilarneary3526]

Dear Chef Jean Pierre. Thank you for your teaching videos. You are a great teacher, down to earth, friendly and so much knowledge!!! Mamma mia! I am your number one fan.🌺🤗🌺

[@brendawhite3156]

I don't even have the tool for flambe, so thank you, Chef JP, for letting us know that's okay, that it can still be delish without setting it on fire.

[@tatianagutierrez6536]

ITS PERFECT!!! Needs nothing else to be said. Your Ukrainian friend, Tatiana

[@311mdub]

Chef, will you do a good old American breakfast? And I’m talking pancakes stuffed with butter, eggs fried in butter, bacon fried in butter, and something healthy to drink, maybe a heavy cream milk shake? Love the channel, love me some butter and dairy fats! I’m going to attempt to try this dessert, can’t wait to try it out!

[@inocenciotensygarcia1012]

I loved this easy and delicious dessert Chef Jean-Pierre.I could just taste it. Thank You. God Bless You.👍🏼🙏🍌🍊

[@thegodofpez]

I love this chef to no end.

[@deannakunz3257]

Oh my goodness! Here’s a dessert I haven’t heard about in a very long time! Wonderfully simple…but classy and delicious! Thanks Chef!

[@keepsmiling8303]

Awesome timing I am sitting here eating a banana. And I get notification for this. Absolutely delicious 😋

[@Marcel-kn2mh]

Chef Jean-Pierre -- bravo 🌟

[@mrmudcatslim1004]

Man you are a busy person. I think your cranking out more great content than many other KZbin chefs. It seems like everyday you put out another great instructional video. Hope your able to crank out plenty more of them.

[@handyvickers]

You're *.... 😉

[@BisayainHolland]

In Southeast asia , specifically in Philippines, we used different kind of banana, we called it saba , we have different dessert from banana, the most popular is the turon, or if you go to other province like in mindanao we have pinaypay, nilusak, grilled saba with butter and white sugar on it.

[@carrolllightell3902]

Having the Brennan's waiter prepare Bananas Foster table side in the dining room and having to flames reach the ceiling was a much anticipated rite of passage for most New Orleans high school kids on prom night!!!!!! I have a great memory of my date letting out a loud squeal when the waiter ignited the dessert!!!!!!😂🤣😂🤣😂🤣

[@Pfirtzer]

Good memories lucky for you your date didn't break wind afterwards. I actually never heard about this dessert. I love bananas, but only when they are some green on outside with a bit yellow. When they are ripe not so much.

[@benthead]

This chef is first class. I love him.

[@ChefJeanPierre]

🙏🙏🙏😊

[@jcnikoley]

Pretty much the same recipe when we used to do these tableside years ago. We also added some Grand Marnier, and some 151 proof to get the fire going. Got to put on that show.

[@danward8720]

I love bananas. The first time I had this dessert was when I was with a special woman in St. Maarten's. I was blown away!

[@thomasmorelli9271]

Read about it, seen it on TV and had at restaurants and loved it. Now I can MAKE it thank you!

[@georgez234]

Excellent! The easiest Bananas Foster recipe ever! Thank you, Chef!

[@danielhostetler9493]

This is bar none my favorite dessert. BF take banana to a whole new level…thank you Chef for a really straight forward and relatively simple recipe. The citrus is an interesting idea, I’m looking forward to trying this out.

[@maryshew9308]

Wow! Another "to do" SOON!! (Often when I try to post a comment it fails to post, but I am usually here!) God bless! 🙏

[@ChefJeanPierre]

🙏🙏🙏😊

[@kayratnayake7602]

We love your job too chef JP. I am making it in 2 hrs. Thank you Chef.

[@QTrooper]

How simple to make yet such an elegant dessert! Chef, I don't think I have seen you enjoy tasting the end products as much as this one!

[@fsarfino]

Oh yeah!!! Thanks for the excellent lesson Chef!!

[@felicitasnavarro7662]

This is the dessert of all times, I made it and I can’t stop eating them it was soooo good promise, thanks chef JP to me it’s an amazing discovery of sweetest overload😋😊

[@cwiii3378]

I have my granddaughters coming to visit soon, this will be served one night. Thank you Chef Jean-Pierre

[@nixer8984]

I learned to make it in a "dive" where the servers made it tableside, which made us guys in the back happy. I guess the boss kept it simple for them Just butter, bananas, brown sugar and a little rum flambé. Can't wait to try your little orange/lemon/cinnamon twist as I am in and from Florida. Looks yummy.

[@monaholling8614]

Well, my oh my! Doesn't that desert look and sound fantastic? And super easy too. You can bet that I'll be making this soon! Thanks for sharing, chef! 😍

[@rohantherockwiththerocketh7871]

I like the look of this one for an easy desert. When you said that the banana and sauce should be hot I think that I have had this before once or twice or something very similar when I was a kid. Have fun mate!

[@janegardener1662]

I love to see you enjoy your food. This looks so good!

[@DeWin157]

This was my favorite non pie or non cake dessert when I was a kid, my Dad made it all the time and would flambe it, he said it wasn't the same without the rum. I am seriously drooling again Chef Jean-Pierre, another mouthwatering magnifique twenty thumbs up 😋❤ I Love bananas, my mother tells a story that she caught me climbing up the kitchen drawers when I was only 18 months old to get to the bananas on top of the refrigerator, she also tells me that if the movie, Despicable Me, existed in autumn 1971 when I did this, she would have nicknamed me Minion. Edit: I'm on the phone with my mother, she just told me that I was barely a year old when that happened, that it scared the heck out of her 😬

[@yankeebean2000]

Sweet story!

[@DeWin157]

@@yankeebean2000 Thank you

[@rustyshackleford3278]

I remember Chef Jean Pierre's original Bananas Foster video, imagine how many hundreds of thousands of home cooks have taken their cooking to the next level between then and now

[@ForbiddenChocolate]

I used to watch him on PBS about a million years ago lol. He was great then, but I think he's much more entertaining now!

[@hugoferreira4770]

VAL SOUTH AFRICA - LOVE YOUR SHOW - THIS LOOKS JUST JUMMMMMM - THANK YOU!

[@peterjones4621]

Stop it!! You're killing me, it looks soooo delicious!! Thank you!!

[@TravelTravel-]

Thank you for wonderful videos. Would you ever consider doing a “food tour”-video series, bringing us with you to your favorite restaurants in Europe or the USA? meeting your favorite chefs and eating your favorite foods? I would love to follow you there.

[@edstraker8451]

Our mum used to make this for us as kids using orange juice instead of booze. Very tasty.

[@lacynylons6317]

Omgee! Bananas fosters from Brennan’s in New Orleans, so delish! Now, I can attempt!

[@joshstiltner]

Magnifique! Thank you Chef.

[@jessier.cardona6062]

Wow! Delicious. Thanks dear chef 🧑‍🍳

[@Morpheus1910]

Eagerly awaiting your aforementioned upcoming video on salt! I'd love a tutorial on its best uses and precisely what it does in different applications. Always love your great videos! Thanks, so much, Chef Jean-Pierre!