I feel like Jean-Pierre is the French grandpa I never had - best internet chef out there.
@ronw76 Жыл бұрын
I'm a really old guy but have to tell you that this is the most instructive cooking video I've ever seen! The biggest take-away for me was to visualize the knife as a saw, not an axe. Thank you!
@DarthPeachy Жыл бұрын
yeah me too.
@myjewelry4u Жыл бұрын
I’m a really old lady and I also enjoy watching the chef! I love his humor.
@r1273m Жыл бұрын
I'm 75 and I too have learned more on this channel than any other cooking channel. Keep it up Chef!
@crywalt Жыл бұрын
I remember the day I discovered, after home cooking for years, that blades work better slicing than pushing. It was a sudden revelation and made all the chopping and cutting chores into a pleasure. I used to run onions through the food processor because it was too much trouble to dice them. Literally one day to the next it was a million times easier.
@ZinsWorld Жыл бұрын
i always learn something new with his videos, even just going back to watch the basics :)
@kevinsanders200 Жыл бұрын
This Thanksgiving I am grateful for discovering chef Jean-Pierre. I'm a partially disabled Marine, stuck in my home. I was bored and depressed when I accidentally discovered the videos and started cooking seriously. I had always enjoyed cooking, and had some basic skills but watching the videos, over and over in some cases, really elevated the level of my cooking and uncovered a passion for classic French and Italian cooking. My freezer is always packed with bags of kitchen scraps, and fresh made chicken and beef stock which I use nearly everyday to make the most spectacular gravies, rice, pot roasts, and soups that I also learned how to prepare watching the videos. I'm excited to get out of bed now, and some nights I have difficulty falling asleep, thinking about all of the mise-en-place I get to do in the morning. I love prep work! Crazy! I actually lost 42# after I stopped buying processed frozen and canned food! Thank you chef and staff! I am very thankful! Probably saved my life.
@isoldetristan2271 Жыл бұрын
Happy Thanksgiving. Thank you for your service.
@galebush1004 Жыл бұрын
What a wonderful letter.
@marilenegargour1208 Жыл бұрын
Mr. Sanders, I agree with you. Chef Jean Pierre is an inspiration to me as well. I like to cook also so, for me, it's an honor to be in his presence, even if just through the videos. I feel as though I were at the Sorbonne's culinary institute. I always look forwards to his notifications Thank you for your service to our Country.
@kevinsanders200 Жыл бұрын
@@mrbeckham666 Pathetic. Spamming another channel for views.
@mrbeckham666 Жыл бұрын
@@kevinsanders200 I'm sorry, but I think you cut yourself with a knife too hard to write such nonsense. I kindly just wrote a channel that you might be interested in. A normal person would say thank you pathetic.
@DonPandemoniac Жыл бұрын
I've said it before, but man there is so much value in your videos. The way you don't just show the 'how' but also thoroughly explain the 'why' is exceptional. Bless you Chef.
@shuvoleig4936 Жыл бұрын
What a good-natured, yet, hilarious sense of humor. i kept literally LOL Excellent information. You can tell most of us would have the best fun in your kitchen, learning from you and eating great foods. Thank you so much, Chef Jean-Pierre
@felipecounago471610 ай бұрын
That JJBA picture when he's thrusting with the knife just killed me 😂
@TBSWORLD77 Жыл бұрын
"You only need 5 knives." 3 minutes later, Chef opens 4 ft long knife drawer! LOL! Great video Chef, have a Happy Thanksgiving! 💙
@zach4216Ай бұрын
LOL
@robinmitchell4721 Жыл бұрын
Finally! The so-called Claw makes sense! Thank You, Chef!
@sylvainpanneau6460 Жыл бұрын
First time I see someone actually mentioning there's a time for the claw ! Merci mon Jean-Pierre ;)
@Spivacus5 ай бұрын
The mat to stop your cutting board from moving, mentioned at 5:08, is called a shelf liner(also called drawer liner rarely). They usually come in rolls but I did find precut sheets on Amazon. I hope my half hour of research to find this helps someone.
@jonnyc47443 ай бұрын
Thank you so much
@joevasseghi Жыл бұрын
I'm tired of repeating myself, but chef Jean-Pierre is the G.O.A.T. a teacher, story teller, chef and all around awesome guy The passion he displays is absolutely contagious, I love the jokes about the booze most of all. My greatest find on you tube was finding Chef Jean-Pierre. Thank you for making me a better Chef
@anonymouswizzard5680 Жыл бұрын
Stop using this acronym. Really, this is beyond cringe.
@joevasseghi Жыл бұрын
@@anonymouswizzard5680 If you are talking about my post, I would suggest you skip over it and leave your comments to somebody who gives a shit. He is the G.O.A.T
@Etherealnow111 ай бұрын
As someone who has been in the industry for like 13 years I can confirm that Chef Jean-Pierre can teach one or two new things to anyone in every single video, no matter how experienced one might think is. Thank you very much for all the hard work that you put in each video chef, it's really appreciated!
@curiouslyme52410 ай бұрын
This dear gentleman is not only a master chef, he's a master teacher. He's a true gift to us all. God bless him!
@ChefJeanPierre10 ай бұрын
🙏🙏🙏❤️
@phillipaddenbrooke9183 Жыл бұрын
58 years a chef and this is the first time I have seen another chef who actually knows what he is doing finally someone else says these chefs who insist on sideways cuts are idiots haven't cut my fingers since I finished my apprenticeship lol
@antonbachvaroff6312 Жыл бұрын
How to handle a knife in the kitchen is so important. You always have something wonderful to give us! The Claw technique absolutely did it for me this time. Thank you, Jean Pierre!
@PS-Straya_M8 Жыл бұрын
So glad you mentioned Not to scrape with the edge of the knife, why destroy a sharp edge! 😁
@preejojohny20532 ай бұрын
You are not only a well-experienced chef but also a passionate teacher. Thank you so much. Love from Italy🥰💝
@demicamack6670 Жыл бұрын
I would have paid for this video!!! Seriously!!!! BEST TEACHER EVER!!!!!!
@lumebands6117 Жыл бұрын
Some time,this guy using Plastic spoons... which causing Cancer, So some time,we need to teach him
@Insomnia_tic Жыл бұрын
SHHHH! They’ll make us pay!
@tadeusz1 Жыл бұрын
This is culinary schooling of the highest standard.Thank you chef J-P.. TOP marks for simplicity in the explanation.
@vesnacupic-basha5238 Жыл бұрын
Excellent school for free,thanks great chef
@vesnacupic-basha5238 Жыл бұрын
I transformed my kitchen already by 40% to a professional kitchen by dead chef’ s advises rehang thanks
@vesnacupic-basha5238 Жыл бұрын
by dear chef…sorry for mistake
@deserteagle7032 Жыл бұрын
This is what make Chef Jean Pierre so extraordinary. Very few people would take the time to really make you understand. No other chef would do this. Chef JP doesn't just upload "cooking" videos. There's something to learn in everyone of them. You are 1 in 6.6 Billion :)
@ChefJeanPierre Жыл бұрын
Thank you 🙏
@morningmoon215 Жыл бұрын
I am a Mum of 4. My eldest just moved out. I think my food is pretty good. However, I just learnt so many thing's I have been doing wrong for the past few decade's multiple time's everyday. Thank you so much for this video. I feel my life is about to get so much easier. You are wonderful!!!! Much love and gratitude from Australia. 💖💖💖
@donscott6431 Жыл бұрын
Been cooking, professionally, since 1972. Early on, I became a fanatic on keeping my knives sharp. The things that you demonstrate are very helpful to a novice, giving them a starting place in maintaining the edge. While there are many sharpening systems out there, I love, and recommend, the Norton tri-stone. I have two, one with Arkansas stones. Thanks for teaching how NOT to destroy the edge, which will enhance proper performance of the knife thereby improving knife skills in general. I applaud your choice of content in all your videos, and this one in particular.
@VegasMikeP229 Жыл бұрын
I had a set of three Arkansas stones but gave them up for Wet/Dry sandpaper. If the knife is sharp, I use 1,500 grit sandpaper to get it ready for the 3,000 grit sandpaper. 3,000 grit will polish the edge and leave it razor sharp. When the sandpaper gets a bit worn, just pull out another piece.
@janwillems666 Жыл бұрын
I’m cooking professionally for over 25 years. I’m very happy that one of my first chefs taught me that I should put all my energy in my cutting motion and technique. Being preoccupied with the sharpness of the knife is a waste of energy. We are chefs, our goal is making perfect dishes. Door to door scissor grinder is a different profession. Give an amateur the best tools and he will still make a mediocre dish, give a true chef lousy tools and he will hold his ground.
@donscott6431 Жыл бұрын
@@janwillems666 I agree, as far as quality of FOOD PRODUCT goes, but honing your blade on the back of another knife only goes so far.. I am happiest when I fill my knapsack, in the morning(at home), with mercurially sharp tools. I NEVER use restaurant supplies(and this statement includes a whole lot of things that are found in an industrial kitchen). If you want to know what tools I’m talking about, ask. Right now, I’m just getting home after a shitty day( the owner is, financially tripping-got his ass on top of his shoulders, and fired everyone in the kitchen-except me.) Now, in MY present position, would you rather carry your OWN tools;killer-sharp, or walk into the kitchen tomorrow morning, KNOWING that the owner (small-lettering here) cooked, left the WHOLE line barren, and (ps) there’s probably 300 plates in, and around, the dish machine, since he fired EVERYBODY! You should know that I’ll be 71, in July. Knowledge (a LOT goes into KITCHEN knowledge), preparation (ties with knowledge), PRODUCTION ( the name of the game )- dictates, by necessity, super-sharp knives. If you haven’t experienced this common occurrence yet, you ARE blessed; but beware- ignorance holds NO, I’ll say, NO excuse. Wade in the pond, long enough, you’ll have to swim or join the muddied crap below EVERYONE.
@stefanmarraccini864611 ай бұрын
I still have anxiety when people cut on anything but wood or synthetic. Steel on ceramics (plates)? With steak knives I just sharpened to shave sharp? Just take a deep breath and remember no member of the public is in on edge secrets. And afterall, they are steak knives and plates with food that you handed to the people. They just wanna eat. Once in few years I try to have a fun dinner table convo about all the neat knife sharpening techniques out there. Cricket city. Watch some Asian Chef's and their wetstone sharpening rituals. It's so friggin' Zen. And the results, while labor intensive, are hair splittingly good.
@donscott643111 ай бұрын
DUDE! I was born 07/04/1954 so I’m feeling that age thing. The restaurant that I work at, since retirement, is a Greek restaurant that was recently bought by the bookkeeper, a Palestinian guy, during the pandemic. He lost his lease and moved locations to, right across the street, from a university. These students pay a hefty tuition which includes MEALS. The site we are in is a converted HOUSE! They built a huge glassed-in patio and now we seat about 90 people. The kitchen line, from front wall to back wall, is 11 feet and the “pick up” area is included. The cook line is 10 feet long and BARELY fits under the exhaust hood. The walk in cooler in outside, 2 flights down and to the right, through a “cavern”. I can’t TELL you how sorry the trash situation is, nor the fact that they buy paper towels and bundles of cheep rags from the dollar store. The place smells like old, kitchen grease. The owner is TRYING to cook😜, and I’m only working Fri,Sat and Sunday(their busiest days). When I get there there is nothing under the sandwich-box lids but pans with condensation and detritus. You bet your ASS I bring my Shun knives and my Cephalon pans.
@68Goldfish Жыл бұрын
The only chef on KZbin that I feel 100 percent confident in giving a thumbs up before I even see the video.
@Benicee Жыл бұрын
Dear chef Jean Pierre. I'm a student in culinary school, and I am very good at sharpening my knife with the stone. There are many people, including many chefs. They really don't know how to maintain the sharpness of their knife. Most of the time I see people scratching the cutting board with the blade, which is a hell no action to the knife. Indeed, it is really hard to get this kind of knowledge in this industry. I was always thinking about this knowledge need to be teach in culinary school as well. Anyway, I enjoyed all the knowledge that chef Jean you shared in the video. You are truly amazing and awesome. Love you so much and hope you can share more knowledge in the future. Thank you chef. Appreciate it.
@williamandersson763811 ай бұрын
Butter for mental support 😂😂 Recently discovered passion for cooking , and this master chef Jean Pierre is an amazing teacher.
@demicamack6670 Жыл бұрын
ABSOLUTELY FABULOUS VIDEO!!!! I've never ever seen anyone explain things like you do!!!! The Chef & Jack show!!!!!
@archael18 Жыл бұрын
I love these basic skills videos because they help with "everything" in the kitchen. Thanks again, Chef! 🍻
@rollandnewcomb5524 Жыл бұрын
2 things I learned about "the claw" only use when needed (cutting close) and PUSH with your thumb! Thanks Chef! Another GREAT video.
@precisionknifesharpening3102 Жыл бұрын
Being a professional knife sharpener his explanation of using a ceramic steel is right on the money.
@brettperkins5750 Жыл бұрын
Thank you Chef. I am in construction and we train our new guys why we use tools the way we do, and how to do each procedure. It's the combination of how and why that makes for safe productive use of the tools. I like that you teach in the same manor with all your kitchen techniques, I have become a better home cook will all my foods because you teach me not just the dish you are making but a kitchen philosophy to bring to all my foods. Again, Thank you Chef!
@reginaldwinsor2759 Жыл бұрын
I grew up in a commercial fishing family. Knives were an integral a part of production, ensuring a quality product and simply getting things done. A good quality knife which maintains sharpness is imperative. Technique is everything. The right knife for a job to do.. In a chef's world, owning & maintaining a good quality set of knives is essential. This demonstration covered the why & how to use knives professionally. Thanks
@setfreetimothyАй бұрын
You just helped me understand a thousand years
@ChefJeanPierreАй бұрын
🙏❤️
@philipu150 Жыл бұрын
At the risk of repeating something said in one of the (ten billion) comments below, I would like to humbly add something about knife handling that, Chef, is probably so obvious to you and others that it is not mentioned. I learned the hard way in the years I was cooking for a lot of people every day. I like my knives razor sharp; a sharp edge does the work. I learned quickly to make it habit, just as you showed without mentioning it in this video, to ALWAYS lay them with the edge facing away. It is so easy when working fast, or with a little distraction, to graze a sharp, facing edge on a cutting board. Thanks for this great channel.
@chaaazgould4828 Жыл бұрын
I went to the Culinary Institute of America, and the very first thing I heard was, “If you grab a knife, then grab a steel!” Keeping your knives sharp during a long shift cooking is ultra important. Your explanation of how, and when to use “The Claw” is spot on! Nice work!!
@craftiestdude Жыл бұрын
This is Classic! The Chef brings butter to a knife fight!
@AninoffsMagister Жыл бұрын
My best friend is a chef and had been running one kitchen or another for almost 30 years. His first exec job was 18. He says constantly that knife skills are dying out. When he first started years ago he said many chefs had strong knife skills but more recently he finds he has to teach these skills in the kitchen to professional cooks. “Knife skills are dying out Chris.” I’ve heard many l, many times. So Thank you for this video. Hopefully lots of people watch!! Another one of his favorites is, “You get cut by a dull knife not a sharp.”
@EdBlutarski-qp4um5 ай бұрын
I always kept my pocket knives semi sharp for work, but I had figure out how to care for the expensive kitchen knives since they can be more dangerous when dull. I tried several methods until I found a setup that maintained the angle of the stones and didn’t change the profile of the blade, I have similar steels to yours ( which was another thing I had to teach myself) but as a rookie dumbell sharpener I have managed to keep my 40+ year old knives in good working condition. I never considered moving my shoulder while dressing them on the steels but I will start doing that today. Thank you Chef, your willingness to share your expertise will serve to let my kitchen tools last another 40 years 🍷
@Nancy-ir4de Жыл бұрын
🔪🔪🔪 A timely and excellent video. There are few who can not only execute, but teach as well, dear Chef, and you are certainly one of the few. We are so fortunate to be able to access your skills! ❤❤❤
@chrysanthepaxinos2839 Жыл бұрын
Thank you Chef. Good to see that my father taught me correctly. ( he was a chef) First day with the parents, I always have my Dad sharpen my knives. When I first married, he gave me a stone and showed me how to use it. He's 97, and I love asking him to do it.
@byrongreene6234 Жыл бұрын
And he loves when you ask, take my word for that.
@mphysic01 Жыл бұрын
If I make it to 97 I hope my daughter still asks me for advice.
@rochelleholman6917 Жыл бұрын
The claw😂😂 Love you Chef!
@richardwaldron1684 Жыл бұрын
I never understood the science behind the cutting motion you described, i thought it was just TV chefs being fancy. But thanks for the clear demonstration, I now see exactly why you do it. I will be practicing this from now on. Thanks
@TheMissingnut Жыл бұрын
I have been studying and sharpening knives for over two years now. You explain the use and science 100%. Best straight forward I have seen. Keep them coming.. You're a national treasure.
@yvonnesantiago7637 Жыл бұрын
You are such a great chef teacher. Your vast experience, common sense and clear way of explaining is a valuable gift to anyone interested in cooking.
@Gamefreak811220 күн бұрын
Never without the Emotional Support Butter ❤
@bmguercio Жыл бұрын
It’s like we have become old friends. I am learning from you the tricks which make cooking so much fun. I’m 68 and still live in my kitchen cooking. Your Italian mother trained you well, especially in the aspect of loving the cooking traditions. Thank you.
@JP-xh2oh Жыл бұрын
Chef, as always, you are a wealth of knowledge and inspiration, especially to a beginner such as myself.
@maryshew9308 Жыл бұрын
Dear Chef. You have a vast knowledge about your chosen (life-long) field--and more, you are a marvelous teacher!!💖 This is one of your best videos and I have learned a lot about knives. Thank you! God bless! 🙏
@lilanimations5479 Жыл бұрын
I've been looking for tutorials on how to do "the claw" and this is definitely the clearest explanation that I've seen
@christopherohotto5 ай бұрын
Chef Jean-Pierre...to say thank you does not feel as if it encompasses the gratitude for the extraordinary fortune of being able to witness and hear, first hand, the insights that you give. It is a rare and enriching thing you do for others. Merci beaucoup and grazie mille and thank you. Please forgive my accent as I do not speak French or Italian so well :)))
@ChefJeanPierre5 ай бұрын
🙏🙏🙏❤️
@demicamack6670 Жыл бұрын
OMG!!! THANK YOU CHEF!!!! I could not figure out for the life of me where to put my scraper!!! They literally don't fit in my tool drawer.
@eddierodriguez8846 Жыл бұрын
Lol I love this guy... so informative and never pretentious. Wish I had been one of his students. Well now, I guess I am. Thank you Chef and hope to see many more informative videos in the future.
@jason4261 Жыл бұрын
What a video! Amazing instruction. Personally, what makes this a complete video is when you brought out the wet paper towel. You just called out MOST of the community and you are 100%! You want zero water anywhere near your cutting board (Unless you are cleaning and immediately dry it). Been using the anti skid material and my cutting board never moves! Awesome job as usual and thanks for the instruction! Looking forward to your "Sharpening Video"!
@igrowwearyofthisworld73692 ай бұрын
A while ago I stopped daily cooking cause it became a bit tedious with all the cutting and spending time required. Now I'm inspired and love cooking again! A new knife, some sharpening, improved cutting techniques made all the difference as it became easier and faster. I really love this channel. Thanks, Jean-Pierre, for reinvigorating my love for cooking!
@mauso12012 Жыл бұрын
Best chef tutor on Utube
@MrSamPenDragon Жыл бұрын
This was a great and much needed video. I only wish I had seen it a long time ago. Thanks
@mtaylor10211 Жыл бұрын
This may be one of the most informative videos Ive seen on youtube.
@ainyc88 Жыл бұрын
As someone who loves to cook so much but struggle with cutting techniques, this video is an eye opening. For the most of my time I cut it wrongly and that’s why it was the most difficult and frustrating part for me ( resistance of the food to be cut ). Also always had the fear of cutting myself. This video help me a lot! Thank you sir!
@ChefJeanPierre Жыл бұрын
👍😊
@AldousHuxleysCat Жыл бұрын
I was probably cooking 30 years before I found out I didn't hold a knife correctly. Videos like this one are so important to help me re-break that habit. Just remember if you don't know how to hold a knife properly and you learn and then you find yourself slipping back into your old habits come back here watch this video and you'll straighten right up, thank you chef
@bmoraski Жыл бұрын
Looking forward to an in depth guide on sharpening and care of your knives and also the proper cutting board maintenance. Thank you Chef.
@brianburknap41274 күн бұрын
I am just a hobbyist, not trying to be chef. His videos are incredible and inspiring.
@dwaynestammer5568 Жыл бұрын
I really like your recipe videos, but videos about basic skills are probably my favorite. Thanks for another fantastic video. This is easily my favorite KZbin channel. I learn a lot and Chef JP is hilarious. The production team also does great work.
@FuzzyPuddingGamer Жыл бұрын
Good evening Chef! Thanks for breaking this down in a very detailed manner. So many people don't know half of what you detailed in this video. This is one of the most important video's you've ever made!
@ChefJeanPierre Жыл бұрын
Thank you very much🙏
@michelpassone8804 Жыл бұрын
Une très bonne idée !!! Grazzie mille Jean-Pierre.
@lindasearles8552 Жыл бұрын
Je suis d’accord!
@bryanooi88152 ай бұрын
Chef😂you are so humorous. I learned a great deal of skills from you and really entertained by watching you demonstrate.
@ChefJeanPierreАй бұрын
Thanks so much🙏👍❤️
@wtf22039 ай бұрын
I'm 74, & I adopted the attitude that the pros did things for a reason, so I mimicked the things I saw. General knowledge was the equivalent of that, & no one was making such a detailed approach. I now know that there are simple, specific subtleties that make tasks easier with a knife that had not occurred to me already.
@HyborianAge Жыл бұрын
Bon jour. Just wanna say we've been enjoying your chicken recipes a lot. I introduced your recipes to my wife so I was excited and doing all the cooking and she liked them so much that now she and the kids want to cook them as well. Last night we had your Tuscan chicken and the kitchen still smells amazing like a good Italian restaurant. I read about the ancient Tuscans in a book about the history of pagan Europe so this was fascinating and delicious. We've also had your Cacciatori, Française, Milanese, and your Parmesan. Thank you for everything you do. You are the man. 💪😎
@bengt_axle Жыл бұрын
(5:10) J-P, a great anti-slip mat for the cutting board is something you already have in your kitchen: a silicone baking mat. I got a very cheap one just for this purpose and it works beautifully. Even if your board is slightly warped, it has enough flex to stabilize the board and grips the slick countertop. Stays dry.
@guycoburn1633 Жыл бұрын
What Chef used (Non-slip shelf liner) may already be in your kitchen and is very cheap - cheaper than a baking mat. Plus, it is slightly cushioned, allowing to fill the gaps if the board is slightly warped
@wastrelway3226 Жыл бұрын
I got a put-it-together-yourself cutting board with legs and storage shelves underneath more than 20 years ago. I don't have to worry about it moving since the wheels came off :-)
@theemeraldcity94 Жыл бұрын
How many people are looking into purchasing good quality knives after watching this ? I always knew a good knife would save me time and sanity. I just pray I can keep all of my fingers intact. I will definitely be practicing with full attention. Thank you chef for this very helpful video. Like others have said, you are a great teacher.
@davidkucher5.0Coy Жыл бұрын
I knew I was doing something right, I have the same type rubber mat under my board Jean-Pierre. Works great. My knife skills are getting much better, thank you my friend. 😎🔪👌👍
@drucey1210 Жыл бұрын
Been waiting for this one chef, Thank you.
@morphocr765 ай бұрын
I want to express my gratitude to Chef Jean Pierre. His excellent explanation of how and why to use a chef's knife was truly captivating. I admired his technique and the ease with which he imparted his knowledge. You are a great master.
@cousinsfactory Жыл бұрын
Chef JP seems like the nicest guy on the planet. Thanks so much for everything.
@thefishfin-atic7106 Жыл бұрын
Chef Jean-Pierre is a very rare person. he has mastered his craft, and knows how to teach it very well.
@ChefJeanPierre Жыл бұрын
🙏🙏🙏😊
@kels3972 Жыл бұрын
Thank you sweet chef for these wonderful tips!!!!
@shandap36963 ай бұрын
Thank you so much, Chef. Your explanations and demonstrations are changing my world. My confidence is returning as I practice these skills. You are a great teacher! 😊
@ChefJeanPierre3 ай бұрын
🙏❤️
@jmdenison Жыл бұрын
And if you are doing a new kitchen design, whenever you are able to do that put in at least one pull out cutting board and if you could afford it get two of them. Those are the best things ever they're just breadboards with a knob on the edge and they can just cut out the top of a cabinet under your countertop so the thing just slides right out. They are absolutely absolutely wonderful. Whoever came up with pull out cutting boards was a kitchen design genius. If you already have high quality cabinets in your kitchen you might be able to get a carpenter to come out and retrofit one or two of these
@HannsSchulmeister Жыл бұрын
Oh dear Chef - it's always a pleasure to see you enjoying your work, your love for food and your live. I did not learn anything new except how to explain the knowledge to my kids, nieces and nephews. I very much appreciate the work you and Jack put in your videos to show us the way to use out tools in the kitchen, be save while doing it and have a lot of fun - thank you very much
@TheBear6135 Жыл бұрын
Not only are your videos very informative and nowhere near the usual chef-showoff, they are really fun to look at. I love the passion you put in cooking and the obvious fun you have yourself when presenting it. Thank you so much and please keep doing it.
@MarzNet256 Жыл бұрын
I renovated all my kitchen countertops with 1.5 inch thick butcherblock (gorgeous Hard Northern Maple), and made two large cutting boards with the cutoffs. One with a juice groove and "reservoir" and one without and handhold cutouts. Treated with a warmed mix of food grade mineral oil and beeswax.
@ChefJeanPierre Жыл бұрын
Nice!!!😊
@gillsgills Жыл бұрын
Holy crap, I could not ask for a better teacher. So grateful to have access to this.
@ChefJeanPierre Жыл бұрын
🙏🙏🙏😊
@HughesKW Жыл бұрын
Chef, I watch all of the cooking videos. I happened to have the same knives as you. This was - bar none - the best cooking related video I ever watched. What great information, and presented so simply. Thank you for sharing your experience with us. God Bless!
@QuintusCunctator Жыл бұрын
Holy moly, I've been watching Chef Jean-Pierre all this time, and I've never made the connection to Polnareff... Thanks, editor Jack! And of course, thanks Chef JP for the fantastic instructional video!
@PrinceBejita Жыл бұрын
that JoJo refererence was gold indeed expected more comments about it
@villainuday5365 Жыл бұрын
Chef Jean, hats off! I could watch this sort of a tutorial for hours. Didn't even realise the 20 odd minutes getting complete in a blink. Appreciate the knowledge and genuine passion there.
@devinderchadha6619 ай бұрын
It ‘s real knowledge, no body tells you Thanks chef. 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
@archie7012 Жыл бұрын
Chef, you are simply invaluable. You bring more to us than most other channels in a whole year. I have to be cooking more to try what you showed us. 👍
@sipzter Жыл бұрын
'The butter is my mental support.' I love that. Well, and of course, I love the educational aspect to all of your videos. You have made me a better and more knowledgeable cook. And I am more comfortable in the kitchen. I can figure things out a little better now. Merci beaucoups and mille Gracie!!
@CyberBeep_kenshi7 ай бұрын
i just love this. no ego, no bs and lotsa passion
@professional1969 Жыл бұрын
Merci Chef Jeaan-Pierre pour tout vos vidéos tant instructifs qu'humoristique. J'adore votre sens de l'humour et vous avez une bonne façon de vulgariser votre métier. Ma conjointe raffole des recettes que j'essaie grâce à vos vidéos. Merci !
@LinasKitchen Жыл бұрын
You are a gifted teacher! I much appreciate your style, care for precision but also your spontaneity.
@lelandwhitehead564 ай бұрын
Immediately became one of my favorite cooking channels with the Polnareff/Silver Chariot meme
@soroushserjooie1681 Жыл бұрын
Whenever he makes a joke, reminds me Louis de Funes! Very instructive video! Merci beaucoup Jean-Pierre!
@tomchepey2999 Жыл бұрын
One of your most useful videos so far. You are spot on. I am not professionals trained but a chef taught me knife skills back in the late 1980’s. He made me process so many different fruits and vegetables I thought he was crazy. It worked and now I never think about what knife to us or how to hold it. You sir explained AND demonstrated how to learn and use these skills. Fantastic job!! Thank you
@ChefJeanPierre Жыл бұрын
Thank you 🙏
@sakarinieminen6313 Жыл бұрын
Absolutely pure gold! Your general knowledge is phenomenal, not just the foodmaking but everything around it. Thank you chef, for a millionth time
@honeyg3589 Жыл бұрын
I just love his spirit - shines right through every video. What an excellent, joyful teacher!
@CamillaShen11 ай бұрын
Perfect.....Mayers with focusing on food machinery, baking equipment , western kitchen equipment,hotel equipment, intelligent, refrigeration equipment, etc..
@milkshakemuncher Жыл бұрын
"Don't need 27 knives, that's too many, five is enough" Opens the knife drawer, 50 knives on display 😂😂
@marialicemeneghetti2188 Жыл бұрын
Verdade! Um estojo com mil facas faz o chef mais importante🤦♂️🤦♂️🤦♂️😄😄😄😄
@didisinclair3605 Жыл бұрын
This was SO HELPFUL!!!! I thought I was pretty knowledgeable about knife use.. I learned so much! thanks Chef!
@mphysic01 Жыл бұрын
Many thanks. For people who will probably never work in a restaurant, but who love cooking and want to improve their skills and cook well for their family and friends, this is exactly the type of instructional video we are hoping to find.
@LorienDrechsler Жыл бұрын
Thank you Chef! This is the first time anyone has explained the "claw" with clarity. It makes total sense! Now I need to buy a metric ton of carrots, celery, and onions (mirepoix, sofrito) and start practicing my chopping and slicing skills :) I am humbled in your presence.
@ChefJeanPierre Жыл бұрын
Thank you 🙏
@Ravensonng Жыл бұрын
Thank you so much for this video. I am 71 years old and nobody ever showed me the proper way to handle the kitchen knives. Its never too late to learn. Thank you. :)