Making The Perfect Osso Buco | Chef Jean-Pierre

Hello There Friends, Today I'm going to show you all how I make the Perfect Osso Buco dish with some of the most beautiful pieces of veal that I've seen in a while! If Veal is too expensive for you right now try this same recipe with Lamb or Pork and it will come out just as delicious! Let me know how you did in the comments below.
RECIPE LINK:
chefjeanpierre.com/recipes/os...
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
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❤️ Onion Salt:
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❤️ LaValle Plum Tomatoes:
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❤️ Woll Non-Stick Fry Pan:
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❤️ Staub Dutch Oven:
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❤️ Micro Zester:
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❤️ Scraper / Chopper:
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❤️ Laser Thermometer:
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❤️ Signed copy of Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
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[@madrabbit9007]

Crazy thing has happened since I have started cooking like you...I've lost weight! Less preprocessed junk and more fresh meat and veggies! Thank you!

[@ChefJeanPierre]

🙏🙏🙏👍

[@melvinatkins998]

Happy for you!…. But now, since watching him…. Nothing I cook has enough butter!…. ❤

[@Visitkarte]

@@melvinatkins998both is true for me. I use a lot of butter and I lost a bit weight despite using half my medication compared to before. It’s fantastic! His cooking is very healthy, tasty and he makes cooking fun!

[@lizeggar2421]

That's OK. Butter is good for you and doesn't make you fat. Carbs make you fat.

[@ilLALOli]

​@lizeggar2421 thats a complete lie. Eating more calories than you burn make you fat. They can come protein, fat, or carbs. If you eat anything in excess you'll gain weight

[@craigwalsh8116]

This guy is a national treasure. Thank you so much, Chef!

[@leifiverson8549]

Which nation?

[@elineg2462]

I started watching you because I didn’t know how to do meatloaf and I have to say this is the best! Most of my cooking is Puertorican food so when I need help I look for you

[@mhrgall]

Always remember to peel and core your tamaydas, friends! 😀 Another brilliant video!! Thanks so much!!

[@danfitzgerald2734]

Whenever bone marrow is involved, you KNOW it’s going to be good. This recipe looks great.

[@TheKitty1952]

You are so right, my friend!

[@robertakerman3570]

I don't speak that language; I suspect it translates to: a Bear's sized bite.

[@jucklowe]

@@robertakerman3570 What?

[@miriambertram2448]

I bought some ribs that were in the markdown freezer section that had been defrosted then Frozen again and the first time I tried 1/2of them for a stock it was like boiling rocks. so I took them back to the Butcher and I asked please cut them down to smaller pieces so I could get the marrow out and they did and it was great

[@sharmishthabanerjee6852]

“Let food be thy medicine and medicine be thy food.” “We all eat, and it would be a sad waste of opportunity to eat badly.” “You don't need a silver fork to eat good food.” “After a good dinner one can forgive anybody, even one's own relatives.” love you CHEF , LOVE FROM INDIA

[@sandyworkman3025]

Your shrimp and grits is my all time favorite meal!! I call it God food.

[@ursirius4878]

I made veal osso bucco for Christmas this year. Took two days because I started with veal bones and made my own demi glace. But it was totally worth it. The veal shank comes out sooooo tender and the homemade demi just puts it over the top. I served it over a mushroom parmesan risotto and everyone loved it. I've been making this recipe since the late eighties, first taught to me by a chef who graduated From Cordon Bleu and trained in France and Italy. Takes a lot of time but the bonus is I have 2 quarts of demi for future use. Love your cooking chef, take the time your taste buds will be rewarded.

[@jucklowe]

Was clearing out the freezer yesterday and found a bonus carton of Chef's beef broth at the back,,, score! (No it wasn't in there 17 years). Now I can make Jus for my rib roast this weekend! Wish I could find a decent butcher near me in Orlando,,, don't think I've seen veal shanks that good since I was in Europe 25 years ago.

[@enbardis]

Finding a good butcher is not easy here in Pennsylvania either...its a shame

[@BobAtchison]

Maybe try The Local Butcher, on Orange Ave in Winter Park? I like them for good meats. Or, the Lake Meadow Naturals tent at the WP Farmers Market.

[@jucklowe]

@@BobAtchison Cheers,, I'll check it out,, I'm up in Apopka,, so it's not a huge drag to get down there.

[@Pfirtzer]

@@enbardis You don't have Amish, buy from them, at least you know it's not filled with poison and hormones.

[@lvgatormax]

When we lived in Orlando, there were two fabulous stores next to each other called Mom’s Meats and Pop’s Produce… LOVED IT..The had EVERYTHING you could even imagine. But that’s been 40 years now, so don’t know if it is still there..!!

[@Kepulikeppi]

One way to test bay leaves is to put a few in hot water and make a tea. There definitely is some flavor in it.

[@wendyhannan2454]

Yep, great for indigestion, works a,treat. There easy to grow as well. 😊

[@starman9921]

Do you think this chef can be beaten on KZbin. I think he's fantastic and simply the best. Personality mixed with great explanations Jean-Pierre you're simply the best

[@pbs1982]

Why does this channel only have 700k subs? This is the best cooking channel on yt!

[@carolinashepard8616]

We made this the other day. Beef. Delicious...but it might be to much tomatoes for me. And made it again today with veal!. Delicious!!!! With goat cheese polenta!!! Wow 😋😋😋

[@stevieg4201]

One of my favorite meals is Osso Bucco with Polenta, my family owns and operates a veal slaughterhouse, so veal was always easy to get, because of the times, they were forced to downsize, what a shame. This is a fantastic recipe, thanks again Chef, I need to make this today. 🇮🇹😎🇮🇹

[@rileyzmusic]

It’s 2 am in the morning here in New Zealand and I have just had my JP “fix” 💙 Bravo 👏 if I can remember my French from High School….. je t’apprecie Avec beaucoup a’mour Jean- Pierre 💕💕

[@sylviatolan1814]

Oh my, what a fabulous way to add the flour. So much easier than making a stinking roux! So glad I found you!

[@joachimjensen2190]

I watch your cooking videos with my mother when she visits and today is no exception. Always end up hungry after watching you cook too!

[@MrSargenti]

I love you, Chef! You are a beautiful soul and I treasure your wonderful smile! Thank you for sharing your joy with the world. I treasure you.

[@ChefJeanPierre]

🙏🙏🙏😊

[@esthersalyers7472]

Cutting the tomato with your hands, you’re adding the love your Mother put in when she made it. Just like my how my Mom taught me. I could see the love she put into every meal

[@LIZZIE-lizzie]

Thanks, again, Chef Jean Paul! Whenever I want to do something, I come here. The other day got four beautiful Veal Shanks from the Butcher - total $24. Olives and Lemon are a nice taste treat in this plus this going on the oven!. You are So easy to follow you make my cooking a thing to look forward to. Cookbooks aside. This is the place! Oh, it's going to smell great and taste aMAzing! Thank you, Chef Jean Paul 🥰

[@FodorPupil]

Another beautiful recipe! Keep the stories coming!!! You are a gift to youtube!

[@Indiskret1]

I've never, ever seen a chef enjoy food like Jean-Pierre does, it's contagious! Makes me instantly hungry and start making a shopping list to try it out! ❤

[@ironleader3169]

I made this to day for Sunday Lunch for my Children-Fantastic! However, My Osso Buco was from Wild Foods and while they were tasty, they were mere "shadows " of the ones you used. You mentioned your butcher, I would appreciate his name. Thank you! You are an inspiration to this 81 year old "half-italian"!

[@oliviermancy4676]

That lemon zest at the end is a brilliant idea, . Perfect for modern palates of sons and grandsons.

[@Lavadx]

My goodness Chef, I made this last night, but used a Corned Beef Brisket (4 pounder) cut into 1 lb pieces and it was SO GOOD, and it's very affordable. That sauce was amazing, absolutely divine, you could dip a turd in that stuff and it'd be edible, no joke. Thank you SO MUCH for sharing with us Chef JP, you are my family's hero!!!

[@jmdenison]

Too funny. But true

[@Lavadx]

@@jmdenison SO GOOD, right? I'm going to make this again on Friday night with corned beef brisket (no seasoning packet). Chef JP's recipes NEVER disappoint.

[@georgesitgraves8474]

I was thinking Short Ribs of beef.

[@pierre6625]

Hello Chef Jean Pierre, I love the way you tell us about the different meat, wine, and stock options to use to make this recipe. As you mentioned cooking is understanding why we do different things when building a dish. Following you, I have learned so much. I am very grateful to have you as our teacher. Best Regards. ❤👍

[@ellecampbell3271]

This video brings back memories of my days at culinary school. I am making this harvest specialty with my granddaughter on Saturday night for the family. We picked up the meat at our farmers market. I love this guy! Good pace.

[@rona4851]

Osko buko is one of the finest meals and Chef is #1

[@jennifersully7893]

OMG! Everything you cook is amazing, I made your meatloaf just the other day and I have to admit the best I’ve ever tasted. I’ve also made a couple of other dishes when I’ve had friends for dinner and they’ve raved over them. Thanks for sharing 👍👍👍

[@LIZZIE-lizzie]

Whenever I want to make something, Chef Jean Paul is where I go! His videos and tutorials are so easy (and fun), to follow. Plus you KNOW it's going to taste aMAzing?! Cookbooks aside. This is the place!

[@mrn13]

One of my favourites...That has become quite expensive lately. Here in Paris at my local butcher its 22€ per kilo for the veal ones.

[@Pfirtzer]

It will be even pricier with that fool Macron, he is in bed with Oncle Klaus Schwab, you will own nothing and be happy, start eating ze bugs.

[@archie7012]

This guy is the best part of youtube. He has fun showing how to make his favorite recipes and teaches how to do it perfectly. And he loves lots of sauce! Me too! And he puts olives!

[@annemiekeblondeel6617]

At certain times of the year we cover the floor of our Orthodox Christian church with fresh bayleaves. The smell when you walk over them is amazing! I have a large bay tree in the garden and always use fresh.

[@Juicypaint]

I made this tonight with beef osso bucco because I can't afford the veal. I combined your recipe with Sam the Cooking Guy's because there were things I liked about both. OMG!!! I can't believe how amazingly good this is!!! I am in a food coma right now😅

[@joycela2617]

My mother was born and raised in Milano Italy and polenta was a staple in our house. One of my favorite dishes is osso bucco and polenta - I am going to try making it myself - wish me luck!

[@ChefJeanPierre]

👍👍👍

[@jmdenison]

And I absolutely adore how chef, especially as the meal is done or nearly done, it sounds like he is talking like he has a mouth full of saliva and he can just barely wait to eat what he just made. It's so adorable

[@angeldee7287]

The “stem” of the tomato is the word you’re looking for 😊❤ Thank you! Such a lovely recipe….. my mouth is watering! Yummmmm

[@jayj6325]

The definition of comfort food to me, is anything tasty that you can either pile on the back of a fork, or better still eat with a spoon, just like here. Bellissimo! 👌

[@steveboone5480]

Culinary Magic mixed with Art and Comedy!!! That looks amazing Chef!!!

[@milesgillespie6665]

Let's be honest, Osso Bucco at an Italian restaurant will cost you some money, but it will literally cost the calf an arm and a leg (ba dum bum ting). Another excellent episode. Chef Jean-Pierre has taught me so much. I now feel much more comfortable cooking dishes, I used to think would be too difficult.

[@jamc666]

my favourite plate !! 🙏 ... gigantic pieces of meat 😃😃

[@bartomand3681]

Going to try this recipe with venison....will let you know!

[@michaelgomez3044]

Wow that's a POWERFUL OVEN. It turned a round pot into an oblong dutch oven! Also Chef, I never buy garlic salt or onion salt. Only garlic powder and onion powder and add salt separately. Then I don't mess up over salting things!

[@frankwillet1609]

I throughly enjoy watching Chef prepare meals. I could even watch him make oatmeal, he is so entertaining. One can alway learn something new, thank you Chef!

[@miriambertram2448]

When I had a family I used to cook a lot. Then I got divorced and I stopped cooking. And now because of him I'm enjoying it once again and expanding my horizons I finally have the ability to make the perfect hollandaise sauce because of the immersion blender. Life is good

[@DrBrunoRecipes]

Looks delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@colinlewis4516]

And the chefs. No water rules. Should they for everyone. Love this mans and his recipes are amazing. Gordon ramsay. Your a lot better chef. Than him and you explain your. Self so well love watching these vids when I have a chance too makes my day

[@davidembrey4248]

Educational, fun, and makes me laugh at least twice in every episode! Remember measure carefully 🤣

[@atmazee]

i love how chef always makes sure to put garnishes of the herbs used in the dish, to remind the person of what flavors to expect

[@ernestovonberger6650]

As someone from Milan I can confirm the best part is the marrow! Very nice recipe!

[@luckymatthew9292]

OMG, I can taste it, each individual string of meat with the creamy polenta!!!!! ABSOULTELY AMAZING!!!! Just like my nonna woukd make!

[@lifewithlisaa337]

There's something about a French man (Italian too) and a French accent 😁. When Chef says certain things and does he one laugh he reminds me of Lumiere the candle stick from Beauty and the Beast lol.. Always puts a smile on my face👏👏👏. Not only does Chef teach, he entertains and makes it a fun experience. The time goes by too fast. Love hearing his stories 😁. Thank you Chef🙌

[@gsakkos]

Chef Jean-Pierre, you have taught me so much in the time I have been viewing your videos. You have such a great style for teaching and explaining. Thank you so much.....

[@ChefJeanPierre]

You are so welcome🙏😊

[@Lavadx]

Corned Beef Buco again for us tonight Chef, it's SO GOOD!!! Thank you as always Chef JP, you are a beautiful person and my family loves you...

[@ChefJeanPierre]

🙏🙏🙏👍❤️

[@grantsims1729]

"I wish you were here!" Another amazing dish.

[@stacysauers5482]

Our family loves watching your videos. I made this, and everyone loved it (my 4 kids included). I had extra sauce and just a bit of meat left over, and I turned it into a 'pasta' sauce and served over rigatoni. Amazing use of a delicious sauce 😀

[@griswoldville]

In a short time, I have learned so much from you, Chef. Ammayizing!

[@susanfoltyn7173]

I read all the comments and i say the same things. Susan

[@JeremyPickett]

Master chef. With huge respect, and just a humble nerd. With wine reductions, what you are describing is the ethanol azeotrope. It occurs at 172F. That where you evaporate the alcohol. Higher temperatures create more complex carbohydrates. But 172, 172.5 works like a charm. If one is paranoid about methanol, quickly bring the liquid to 190F. It will boil off fast. Source: me. Tons of measurements. And yeah, distilling for fun (and whiskey) for years. Stay safe. And master chef, I adore your videos.

[@natashafrance717]

I love the way you say submerge JP 😉… as always thanks for a lovely recipe 💕

[@MrMatthewcropley]

Love this channel, I have used that strainer trick many times since seeing it on here, it works perfectly!! Learn so much watching you Chef, thanks for teaching and telling us the WHY you do what you do.

[@Flippokid]

I specifically got a strainer that would work for this trick 🙂

[@valleygrownoutdoors8899]

My favorite chef no doubt. Kinda crazy I just took a sous chef position at a French named Italian steak house. Hahah no kidding . Ty chef

[@ChefJeanPierre]

Good luck with the new job 👍😊

[@peteoliver8568]

I went to Culinary School and I still learn something new every time I watch Chef Jean!

[@jmencoboni]

Chef ... My family owns an Italian restaurant outside of Boston that has been open since 1946... My father is 78 & been running it since he was 22 ! Still there , literally lives there . I hope one day to improve on Fernanda or Fanny's recipes by incorporating some of what you have taught me . Thank I've been devouring your recipes ..... craziest part .... I run better eating clean but still love serving and feeding people ❤

[@thegodofpez]

Ooh I’ve been waiting for this one, you mentioned it a few videos back! Thank you, chef!!! 🙌👏👏👏

[@michaelkricko1272]

OMG !!!!! I could taste it sooooo good !!!! You never cease to AMAZE!!!!!!❤️❤️❤️❤️

[@R.L.KRANESCHRADTT]

9:20 "understanding the 'why' "... AMEN. It isn't that important to every personality, but for some it's crucial. A friend of mine said his dad beat the 'why' out of him by the age of eleven.... He eventually joined the US Navy and got along just fine.... I would not have survived.... just sayin'. Understanding the "Why" has always been important to me. Fortunately my parents understood and encouraged me to ask why... and they answered as often as they could. And I always appreciated that, even more now looking back 50yrs.

[@kenmitchell3355]

Chef Jean-Pierre and John Folse are by far the 2 most entertaining and best Chefs ever!!

[@JoanieO11]

Thank you for the recipe and instructions for one of my favorite dishes!!! I can’t wait to try making this!!! 💕💕💕

[@Charlie_Crown]

Looking forward to this 🍴🍴🍴 😁

[@sibyl999]

Chef, I make this Greek baked chicpea soup. About 1 pack of dry garbanzos, soak overnight, drain in morning and boil gently for 1 hour with 3/4 cup excellent olive oil, 2 bay leaves and 1 or two chopped onions ( rough chop). After that you bake it uncovered for about 3 hours till the onions caramelize on top. IT’S INCREDIBLE!!! It’s only flavored with bay leaves and carmelized onions! Of course if it’s too thin at the end, just add a bit of water (not stock this time!).

[@joaobenedito8713]

chef Pierre thank you is the best video making the perfect Ossobuco

[@dawnlast3805]

I'm not much of a metà eater, but your osso buco recipe is a must for sure. Thank you Chef JP.

[@Batvolle]

Looks fantastic!

[@michaelpearson1272]

You keep saying you wish I was there. I'm waiting for the invite and I'll be there. Looks delicious and smells delicious from where I am and I'm ready to eat.

[@biggianthead17]

Adding the flour through a strainer is pure genius. I've seen chef JP do it before and I applaud him every single time. No lumps. Kudos. Now I have to make Osso Buco... and add the gremolada.

[@biggianthead17]

I can't afford Le Cruset. I use one from Costco...$45 for an oval one... and it works great. Have had it for over 7 years and it's great.

[@unclelarry9138]

Thank you Chef for all the information you give. I learn so much on your channel.

[@gabrielvasiliu]

Dear Sir! Thank you a lot for the fact that you exist. Your videos are amazing and I am using them all the time. I had no ideea how to cook but you made it look so simple and fun that it gave me courage to try.

[@dezelslifestylepersonalhyg3892]

Always happy learning new things from you … you make cooking less stressful.

[@josephrose9226]

This is why Thursday is my favorite day of the week!

[@Michael_______]

You're amazing and I just want to tell you again. Looks so good and probably tastes as amazing as the other recipes I've done from you. It looks so fine Chef Jean-Pierre 😍

[@joniangelsrreal6262]

yummy ….🍽

[@shaneadkins6072]

I am a simple country boy with simple tastes. Chef Jean-Pierre has inspired my family to try some things that we never knew existed. Obviously a man with a refined palate, I would love to see the Chef step outside of his comfort zone and do a video on such things as tailgating recipes, tator tot casseroles and wild game recipes. Either way, I will keep watching because he is an awesome chef and person.

[@hozi4798]

Chef you keep saying I wish you were here, one day I really might come over to the US just to have some food from your shows leftovers! hahah

[@ABWEndon]

Amazing recipe! I'm definitely going to cook this. It's totally awesome and you are fantastic J-P. We love you!

[@regineh.6623]

Can you please tell me what size Dutch oven the chef uses. Thanks

[@tobyw9573]

Grits are wonderful in that they take on all the flavors and amplify them. I love creamy fried grits! Great with fried eggs.

[@trinitywright7122]

I work to fine Italian restaurant in Pittsburgh Pennsylvania for a long time and osso buco was the one thing that chefs would never let us eat even if we bought it. Yeah they were like that. Always looks so amazing and people raved about it. So years later I drove to Pittsburgh to go to Lydia's restaurante, And I had osso buco and it was amazing. Worth the drive. No I know yours is going to be super amazing but what cut of meat would I ask for at the butcher shop? Those are real shanks right? Because that is something really worth making. Look at your video 210,000 views!!!

[@jeffthalrose7330]

I love all of your Videos Chef. Question: why didn’t you sear the veal in the pot so you could caramelize your onions and get all that extra flavor? I’m looking forward to your next video!

[@johnparnell9488]

I think that the extended time of searing- to get those huge hunks beautifully brown- means that the olive oil is all done and maybe the little bits are scorched black.

[@michaelsabin8681]

..Break out the Le Cruset Dutch.. We''re all excited about this braised classic from Chef!! The only time "water" is welcome in Chef Jean-Pierre's kitchen...is when it's hanging with the bleach and towel in the sanitizer bucket!!..😉

[@robertakerman3570]

Tea too, anyway- Anyone think Ox tail would work as a substitute?

[@oplawlz]

@@robertakerman3570 It would make for a richer stock, other than that there shouldn't be any real diff

[@robertakerman3570]

@@oplawlz I'll try soon. 10Q so much

[@stephencominsky2164]

Let’s start a channel about the dangers of using water in cooking. Thank you again for being real about food prices!!!

[@dalesmith8666]

Jean-Pierre...You are the MAGICIAN! of cooking! Tell me something. You like to use the white wines, red wines, and also Port, but what do you think about "Rose"? I LOVE ROSE! By the way, I'm also French (from Quebec) and Italian. My grandmother was from Italy, early ~1915, she used to be (a teenager) cooked for some rich people in Italy! Never knew this, but let me tell you in the sixties when I was very young, used to go to my moms family (Italian, Niagara Falls) for two weeks every summer. Man that woman could cook! I still dream of her stuff! Wish she was still alive! My grandfather, his whole back yard was a garden!!!! He also made the most amazing wine! My moms, uncles in St.Catharine Ontario, owned hundreds of acres, (fruit farms) so they had plenty of grapes. By the way, I do have the secret, Jack Daniels BBQ sauce! Wish I could get it to you. Got it from a chef in Tennessee. It is to die for!!! None the less I share it with most people. So DAMMED GOOD!!!! Tonight, 2024-01-27, cooking pork back ribs, glass of "Rose" in my hands, cooled off in the snow!, but tomorrow will be doing..."Osso Buco"! Picked up some beef shanks from a local friend, butcher! I also grow my own vegetables, plenty of space, 100 acres! Hard work for a single guy in his mid sixties! LOL! Wish you were local, would hang out in your kitchen!

[@shawnhough421]

If, Jan would have watched this video before her and Michael's dinner party, I can only imagine how different that get together would have been...

[@yoliegiraldo7540]

Yummy 😋😋😋

[@colinmyers8841]

hi from Sunny Queensland Australia , mashed creamy spuds are my favorite with Osso , cheers .

[@jceepf]

Je ne sais quoi.... for me it is more "Je ne sais rien" !!!! This is why I watch this great channel. I try this tomorrow with pork. (Veal is exorbitant and rare in Japan)

[@SuperNova823]

Be careful with what you wish for Chef. You don’t want 700K people in your kitchen 🤣

[@jereb007]

My screen has bite marks on it...

[@jasonpelto1164]

I fuggin love this sincere human

[@MariaLacsamana-ik3in]

My all time favourite but dared not to cook it thanks Chef JP love your channel

[@marioh.3014]

You are a really funny guy. I dont know yet if i like the recipe but i can say i already like the video. Such good vibes, keep it going!

[@brianf9615]

I’m going to try that tomorrow with beef shank! Can’t wait!!

[@PatrickDylan02]

Chef Pierre, je suis du Quebec et je dois avouer que.... j'adore votre personnalité (ONION !) I LOVE THAT ACCENT of yours et merci pour c'est bonnes recettes

[@ChefJeanPierre]

Merci 🙏

[@michaelalexfunnyideas337]

Hello chef: THIS IS DEFINATLEY THE BEST Osso Buco ich habe eher made. But my absolute Favoriten is your Polenta. I am 57 and i neuer hat a bester one in my live. Thank you Chef.