Classic Steak Diane | Chef Jean-Pierre

Hello There Friends, today I'm going to be teaching you about a very classical dish, my Famous Steak Diane. So tender it cuts like a hot knife through butter! And the sauce is to die for! Come check it out and try it for yourself. Let me know what you think in the comments below.
RECIPE LINK: www.chefjeanpierre.com/recipe...
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil: chefjp-com.3dcartstores.com/G...
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/D...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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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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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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[@quedizzle7378]

Chef, I made this with cheap steaks from Save-A-Lot. I like to feed my family good food even though I can't afford the best food. They turned out really good. I haven't mastered the way you make your potatoes so we just had mashed potatoes with the carrots. My family was impressed and it brought tears to my eyes. I don't think you realize how much you inspire people. You deserve a Medal. Eternally grateful for you

[@rcopterboy]

Food cooked freshly with love and care is worth its weight in gold. It brings families together, is healthier, teaches kids about food and brings personal satisfaction. I learnt to cook from my mum as she cooked for us and now I’m passing it onto my kids. There’s nothing nicer than them helping and learning and tasting. Keep going!🏆🏆🏆

[@amirulhakim268]

cheap food in the hands of good cook like you Que Dizzle, is never a dull food

[@superbmediacontentcreator]

Try sous vide as it will take the "cheap" out of the protein and substatute great texture and flavor!

[@dictare]

The cheaper Save-a-lot chuck steak if it's got a nice marbling of fat is better than their fat-less rib eyes!

[@allenkasner6290]

@@dictare Yup da flavor is in da fatness

[@mcicutto]

Within a week of watching him, I've made the Bacon wrapped meatloaf, Potatoes Augratin, French onion soup, and the beef broth. I cook for the family every day, but Chef has inspired me. He is witty, knowledgeable, entertaining, enthusiastic and everything you would want in a chef. Thanks Chef Jean-Pierre

[@Guitargate]

Man, he’s fast. Moment by moment. High heat. All feel. So damn refreshing to see a pro.

[@oneitalia2312]

But in all sincerity, it's a fast dish to prepare

[@Johnny_Guitar]

@cafer ceker T r i g g e r e d m u c h ? ? ?

[@greaseweeklygames]

Hi Michael! 👋🤠

[@DJaquithFL]

I'm so sorry and embarrassed for all those people that give you a hard time and are overly critical. Literally you're one of the nicest people that I've seen on KZbin and you go out of your way to try to help people cook better, be better, live better all while being upbeat and entertaining.

[@ChefJeanPierre]

Thank you 🙏

[@winniekong4506]

He's really great 👍👍👍.I Love watching All his videos.

[@VickersDoorter]

I agree, he's a talented and passionate chef, but I can only presume he's aiming at the American market, as in this instance the steak is covered in a ghastly-looking heavy sauce. A quality piece of steak grilled or fried should need little or nothing on it, the natural juices and marbled fat giving it sufficient succulence and rich flavour.

[@leifiverson8549]

​@VickersDoorter you really think thick sauces don't go with quality steak? Demi Glace and bearnaise are both French high cuisine, always paired with top shelf cuts, you schmuck.

[@themaslorock11b98]

Chef Jean-Pierre not having anyone's shit and taking care of haters in the first 3 minutes. Love it.

[@Mrjnascar11]

Like A Boss...........😎

[@Doeff8]

But he should always indicate when he deviates from the original recipe. A professional cook who doesn't care about the origin of a recipe isn't worth a dime.

[@richardleston5237]

@@Doeff8 Write about it in your diary

[@Doeff8]

@@richardleston5237 No.

[@newspaperface]

@@richardleston5237 🤣🤣

[@Nomicro4u]

Chef Jean-Pierre might look a bit older, but he's still got that same youthful energy and enthusiasm for cooking that I enjoyed watching years ago!

[@fromtheflightdeck252]

Rudy G. Shoe polish in the hair doesn't look a day over 90

[@aeroAdvocate]

He doesn't look a day over 52. It's amazing!

[@dorothycuneo834]

aeroAdvocate Rockin robin flour burger

[@southeparkfreak]

I just discovered him a couple of days ago but fully agree! Great fun to watch.

[@r0cky886]

You are the last person I expected on this channel, but you're so right, this guy makes me happy.

[@HeadbangersKitchen]

Love ya Chef!! Your personality is THE BEST!!!!!!!!

[@ComboMuster]

Not only... his cooking is amazing too!

[@larsfrandsen2501]

Totally agree! This is one of the most enjoyable chefs to follow. Not just for the entertainment value, but for the skills and good-natured, easy competence that comes with it. I am an amateur at cooking, looking to make food a part of my professional life skills late in the game (I have another profession), and these classes have taught me so much. Thanks so much, chef! Thanks for not being condescending to your viewers and to share with us your love of food and cooking. Worry not about the nay-sayers and the know-it-alls. Just keep cooking and sharing your sunny personality with us. Thank you again! And by the way, chef, you look amazingly young for anyone who has done anything for 50+ years. Good attitude goes a long way!

[@DaveT383]

Headbanger's Kitchen also does some excellent vids! Especially when his Dad chimes in! 😁

[@tomgio1]

I’ve never heard someone sound French, Italian, and Brooklyn all in one sentence! Love this guy, and have already made one of his dishes (the bacon wrapped meatloaf). Down the rabbit hole again...

[@jsprowse]

I had exactly the same thought. Kind of hoping that when the cameras are off he goes back to his natural accent, which would be from Fargo, dontcha know.

[@Company-59]

I cook a lot with alcohol. Sometimes I even put it into the food.

[@JulesMoyaert_photo]

😂

[@711jastin]

i cook alcohol with food, favourite dish is the Sarawak Chinese Hakka "Kachama"

[@hxhdfjifzirstc894]

Ah, JULIA CHILD STYLE.

[@Whydoineedahandle408]

Sound like Keith Floyd. Especially after the 2nd ad break.

[@MagesseT1]

🤣🤣🤣

[@ThisOffendsMeTV]

Don’t ever listen to these “experts” in the comments, chef. Stay doin what you’re doin man. You’ve got a lot of love over here, friend

[@ChefJeanPierre]

💗💗💗

[@Tastatur47]

@Chris Madden what kind of new scam is this lmao

[@John-N797]

@Chris Madden if you need to hack her account, she ain't ever going to be anything meaningful to you so she ain't your girlfriend. Look for another one or get a life!!!

[@kennethwayne6857]

@@John-N797 Needed to be said. So sick of seeing this everywhere!

[@JackFate76]

A bolognese has no sausage, a carbonara has no cream, a hamburger is not a stuffed turkey. Why do you guys have a problem with that?

[@kurtjohnson4816]

I was a chef for many years, originally trained in the continental dishes. So I've cooked most of the the things Chef is preparing; but I find him very entertaining, and still pick up a few great tips.

[@davidoickle1778]

"Measure carefully" while pouring something in. Love it.

[@emmaa245]

😂😂😂😅😅😅😂😂😂😂

[@joeyhishon1]

Chef I absolutely love you calling out the KZbin "experts" - essentially saying you do you I'll do me! LMAO

[@richardstevens3625]

And know mention of tiktok. But I fully agree with your comment.

[@richardstevens3625]

@Mermaid Life that he is.

[@JackFate76]

Everything goes, nothing matters. I’ll call a house a chair and a chicken a tree. It’s what dumb people say.

[@hungryciclostomus]

"-You shouldn´t be calling it a bolognese". - "I´ll call it whatever I wanna call it" LOL. Best answer

[@edavanzo296]

Lol I LOVE " Spicy" Chef's attitude! God Bless America's Chef!

[@Doeff8]

But culinary a bullshit answer. Unknowledgeble

[@kentmarsh8114]

I belive that "Bolognese" is a French take on an Italian classic ragu. So a snobby Italian may object, but a proud French Chef needn't apologize for doing it his way. ;)

[@JackFate76]

@@kentmarsh8114 Your beliefs are wrong.

[@zemekiel]

@@GP-qi1ve You are right, kind of. In Bologna the original dish is mostly called Tagliatelle al Ragu. Bolognese is an italian word though, meaning "of Bologna" or "from Bologna". Since there are different ragus in different parts of Italy, the ragu of Bologna is also sometimes referred to as "ragu alla bolognese", as opposed to "ragu alla napoletana" (Napoli) or "ragu alla barese" (Bari).

[@phanlucca]

I just love how he teaches. It like an “ahh screw it vibe” even though it comes out amazing

[@samuraijackie6715]

Long live chef Jean Pierre!

[@Rivilan1]

2:30 Not gonna lie I love these tid-bits of information. You are always told not to cook with butter at a high temp but rarely do people explain why, and you chef, do it in like five seconds!

[@nitingons]

Amen to that!

[@misterphmpg8106]

Well it is obvious that butter burns when too hot what else could be the reason?

[@gube2358]

@@misterphmpg8106 milk solids in the normal butter, maybe

[@keneblana]

Not all butters (clarified). Chill.

[@rashidsharif1270]

Well knowing this just comes with experience. Try cooking with ordinary butter at a high temp and see what happens.

[@nitingons]

Oh...i would always love to hear about.the fundamentals of cooking...like why a particular oven temperature for a particular meat or bread....cooking becomes easy when i know what exactly is happening with the ingredients that I am using... So please...do mention it whenever possible 🙏 And yes...as always, thanks for a great receipe!

[@masaharu10k]

yes we want all the info and details 😸✌️😁

[@missrachael145]

Me too !! No such thing as too much info from Chef

[@AaronD711]

I have to agree. It's really all science in the end.

I would love that as well

[@adampoll4977]

Agreed 100%

[@didisinclair3605]

Chef Jean-Pierre! How did I miss you in the 70's-80's on pbs?? Well I've discovered you now. I love your passion, your knowledge, and your humor. Please don't hold back on the science behind the cooking.. there are plenty of chefs on youtube who do quick and easy. Your experience and knowledge is a real gift. Would I be correct to suspect that you were a naughty boy back in the 70's??!!! (I'm your age) All my best and many thanks.

[@Think_about_it777]

Jean-Pierre, you are a culinary master. Your no nonsense, straight-forward approach to classic cooking is not only entertaining, it is presented in a manner which the majority of home cooks can replicate at home. My mouth waters every time I watch you cooking your delicious food. I’m sure that all the friends at home would agree. Bravo 👏

[@higg2156]

KZbin critics are perfectionists for other people. Thanks for your excellent teaching skills and recipes.👍

[@farq2688]

Chef because you are on every Thursday I am recommending everyday be a "Thursday" who will 2nd it

[@ChefJeanPierre]

😍😍😍😍😍

[@Mrjnascar11]

I second this!

[@Adramelek21]

Never be afraid to give too much technical detail. Most people who watch 20 - 30 min cooking video crave it !! 😆

[@georgesalni]

"What did I say? DONT TOUCH IT. And what did I do? I touched it". The dude is hilarious

[@Yenko1992]

I loved watching this chef he's a class act with a wonderful personality and he doesn't make things complicated.

[@jeremiahjohnson7741]

Chef Jean-Pierre is the genuine article. Man does this world need more happy, non-pretentious people like this guy.

[@skelter1153]

Don't listen to the "Recipe Police." Some people are just babies who were never raised correctly. You have a lot of fans that are just happy to learn and enjoy the show who don't need or expect exact precision. Keep up the excellent work, Chef. We love the show! God Bless. From: Amarillo Texas, U.S.A.

[@Mrch33ky]

In college I washed dishes at a local restaurant where Steak Diane was on the menu. For each shift I worked I also got a free meal and one night the chef suggested I try the Steak Diane. He whipped it up in no time and it was Heaven!

[@HTMLguruLady2]

No, don't skip the technical stuff, that's why we watch your channel. You actually teach us how to cook. The "why"and the technique. Don't listen to the you tube police. They're just a bunch of trolls that have no life. The rest of us love your channel.

[@ker4all]

The "Real Love" shines through every minute Jean-Pierre. Cooking Passion at its very best! You are an awesome teacher, it is a genuine and unique pleasure you afford us all. Cheers!

[@AmelieScott]

I make a lot of educational sewing videos for my company. They take a lot of work! Thank you for taking the time to make so many nice and fun videos.

[@duphmongus]

Chef I’m leaving this comment as I’m eating this dish and all I have to say I incredible, simply incredible if anyone is thinking about trying this you have to do it it is so gersh darn good.

[@PraveenKumar-cj4mu]

Thursday is the best day of the week ❤️

[@RNG-999]

This man feels like the dad or grandfather that I never had, but, HE IS A MUCH BETTER COOK THAN THEY EVER WOULD HAVE BEEN.

[@jpkaneshida1977]

JP is a ray of sunshine in a dark time. Salud!

[@ChefJeanPierre]

Thank you so much! 😀

[@jrsands]

We ALL who love cooking love the technical descriptions matched to the technique you’re using. Don’t listen to the pain-in-the neck aHoles!

[@MrSpansell]

Never seen this chef before however, after watching and him saying he doesn’t give a damn about KZbin police comments ( in a very nice way). thumbs up and subscribed! Going to make tonight!

[@styleRGOD]

I just discovered this awesome guy 1 day ago, Cannot stop watching his videos. Love your energy Chef. you're amazing

[@maratimazarati]

"I say don't touch it, and what do i do... I touch it!" Chef Jean-Pierre is GOLD! You've gotta love this man :)

[@dreamsgoalsandaspirations7978]

Anyone who says the 'ONYO' is first is speaking my love language! Thanks Chef JP, I'm gonna try this one!

[@ijnnmn]

I am a Year 2 Culinary Student and your videos inspires me to keep pushing forward!!! Love your videos chef!

[@garyyoder4081]

Nothing better than laughs while you learn a great recipe. I've got to try this one.

[@zanedietlin7645]

You don't have to put butter, and you don't have to drink wine if you don't want to! That really resonated with me, life is choices! hopefully we make the good ones.

[@zaidalahamad2043]

You cook amazing I love all the way you make the food

[@VanillaSnake21]

This channel is a gold mine of cooking knowledge. I have his book and the DVDs and this is such a nice complement to expand on all the info in there. Really study his videos and you will see an immediate improvement in your cooking. This type of teaching style and experience comes about very rarely. Thank you chef Jean-Pierre! And please don't stop explaining the basics and the details of cooking, the people who really want to learn will definitively appreciate it!

[@ChefJeanPierre]

😍😍😍😍

[@asheshinfinite3766]

These so - called 'Recipe Police' hasn't even pooped the number of times you have cooked your amazing recipes in your wonderful 54 years of being a Master Chef!😁

[@johngarra7545]

Chef Pierre, thank you so much. Watching you was like a refresher course of my culinary days. My wife’s name is Diana. I made her this dish. It was a lot of fun and delicious. The classical dishes are the best thank you chef you’re a one-of-a-kind.

[@sorenaleksander2670]

Chef Chef Chef the reason we're here is for the technique and the fundamentals, it's why we come to the pro. Please never think you're being overly complicated or wasting our time. We're here to learn! Cheers!!!

[@ymac7245]

8:10 🤣🤣🤣🤣 i love your humour!

[@brianregan1]

I personally believe your videos are so great because you teach the fundamentals of cooking. most of your subs probably did not know milk solids burn at 250 degrees . They do now though. and you also have a video showing how to create clarified butter , extremely important information for people who do not know . You are by far my favorite chef. amazing food made to order and simplified. Like when you did another video , you made people aware that they should be cooking with wines that they would enjoy drinking. throw away your cooking wines and use great tasting wines that you enjoy drinking. When I first started learning how to cook I bought those nasty cooking wines that made the food taste like the nasty wines. there is one kind of wine people should incorporate in to their cooking and that is drinkable wine that you would buy to pair with your favorite foods. who ever invented cooking wines was a scammer. Thank you Chef Jean Pierre for the incredibly informative videos , I think you are personally responsible for bring back family cooking to America. people are more interested in learning simple recipes that impress their family and friends . and you make it look so easy. giving confidence to the typical American home cook and foodies everywhere.

[@flyingmonkey3315]

I've tried a lot of your recipes and they're all great! Like really great and I'm a crap cook! Who in the world is complaining??? A bolognese with sausage? hell yes!

[@carmelasortino8979]

Chef please always give us the technical stuff. That way we understand the why and we can apply it to other dishes. You are amazing. Never worry about the length of the video. I don't think anyone can get bored watching your videos.

[@charger19691]

I love this guy, a friendly, professional master chef that can teach with that sparkle of enjoyment of his work in his eyes. There are some famous Chefs that should take a lot of notes from Chef Jean Pierre.

[@bernardreznicek792]

Every evening the Maître d' specialty and the aroma filled the dining room. Great memories & now will make again this week with confidence from your show. Thank you.

[@guillaume797]

T'es le meilleur Jean-Pierre! longue vie à toi!!!

[@ChefJeanPierre]

🙏🙏🙏

[@TheSahand68]

Chef JP, you can forget the salt, or lemon, the fact is that your videos/presentations and recepies are constantly couple of notches better than those of others. I always get hungry watching your videos...🎉🎉❤ couple

[@avzeolla3960]

CHEF Passionate chefs like you care about the PROCESS. The chemistry, the quantities, the carmelization, the cleanliness. you take the time to explain why you are doing every step. Thank you sir.

[@Lenny_Melzer]

Chef, your “cooking confusion” beats tons of the best chef’s clear minds any day. You are a fantastic chef, and a wonderful educator. Keep it up. 👍

[@milocabral7428]

He’s so enthusiastic I can’t help but be excited about cooking and I think that’s a really special gift :)

[@calrobinson2484]

Don’t stop with the technical chef, one of the reasons I love your channel

[@andrewmathewson441]

It's pretty cool how you seem to remove so much mystery from great cooking. Every Thursday morning I look forward to a mid-morning break for my personal time with Chef Jean-Pierre! I appreciate how you sprinkle tips that are more advanced within the routine as well. In this video, the example that comes to mind was the side commentary on clarified butter and milk proteins. Those are the valuable things that I cherish in addition to just listening to your presentation.

[@ChefJeanPierre]

Glad you enjoy it! 😍😍😍

[@Mrjnascar11]

Chef said, That’s the secret of enjoying cooking at home. “everything ready before you start cooking” “don’t start cooking until everything is chopped and diced”. So true

[@ericmgarrison]

Chef Jean-Pierre, you are the honey badger of the culinary world. I have watched you for decades since the early 90s in Florida before the rest of the nation discovered you. Please continue to inspire, entertain, and educate us. Merci!

[@mizmizappa]

I’m making your steak Diane tomorrow for dinner mmm ahh and you are invited Jean Pierre -thanks for your time and beautiful recipes. 🥕🍇🥬🍓🥦🥬😍

[@evangel18]

Please never stop giving technical information ! I absolutely love it. It is a big part of what draws me to your channel. Je vous embrasse fort de Genève !

[@snake_plant6719]

“Ill call it whatever I wanna call it” Legend

[@bryanworth8292]

I've watched a lot of chefs preparing many different recipes over the years and this one is by far the most entertaining .

[@suelearning2313]

Goodness please keep giving us the facts about the ingredients and the history,, it's 2 lessons in one vedio. You know what you are doing, and obviously very passionate about it. We love you 🌹

[@Qsv7RQ3ovB]

Chef Jean-pierre deserved all applaud 👍🙏👏

[@ChefJeanPierre]

Thank you! 😀

[@cherylrios4230]

The other night my husband asked me what I was watching....I said, "I'm watching my boyfriend." So, he had to know who that is. I had him watch a couple of the Chef's shows. I keep learning more and more about food preparation from you Chef. Keep on teaching us. You are awesome! You make cooking exciting and fun. I'm learning to measure carefully...especially the alcohol :)

[@davidkihn770]

Thanks for cooking this receipe. I had Steak Diane once in the sixty’s and I still remember it. You don’t see it on menus anymore. I made your Beef Stew and it was the best I have ever made.

[@cmwHisArtist]

I would love to see him and the little Italian Grandma cook together.

[@Visitkarte]

Chef, I made this sauce, your beautiful mashed potatoes and a choice piece of ribeye. I added your fancy cut zucchini from the chicken recipe. It turned out incredibly flavorful and I made it look like a million bucks. Hubby asked: is my birthday today? Thank you so much!

[@ChefJeanPierre]

👏👏👏👍❤️

[@tonyspero2937]

i kinda want a vid of chef geeking out over his favourite cookware after hearing him go on about that sauce pan.

[@davidcornwell9045]

Another amazing recipe Chef. It took me back 20 years to my honeymoon in Malta. I had Steak Diane every night for 7 days strait because it was sooooooo good. Thank you for this gift. Steak Diane will be on the menu tonight for dinner.

[@martinraboy5971]

Hi chef, I love the added details that you provide. The information about butter burning at 215 degrees is very helpful. Thank you

[@gerardhaubert8210]

Wild rice with the sauce on it is the perfect compliment to Steak Diane

[@dantepalazzo]

Chef, we love when you taste your food at the end. Keep on doing that.

[@kennis265]

This was a favorite of my adopted father. He died when I was young, so I appreciate you showing how to do this dish in an excellent way! A wonderful way to commemorate his memory 🥰🥰🥰

[@marygoodson4920]

I just discovered you, Chef. You are a total Pro! Merveilleux!!

[@AndreMcPhail]

Chef Jean-Pierre is amazing.

[@leonarddaneman810]

'Mmm, Mmms' his own cooking and Laughs at His Own Jokes . . . that's the full package right there folks.

[@peterhennig4678]

Just got home from DC and I needed this cheer up

[@Uuuuuuurrgggggghhhhh]

I think we all needed a cheer up after yesterday. Thank God Chef JP is showing us non-Americans that there is still a lot to be proud of in The States. And now I'm gonna watch the new Goonzquad video that just came out, another channel celebrating american positivism! Love from The Netherlands!

[@peterhennig4678]

@@Uuuuuuurrgggggghhhhh absolutely agree

[@dingledangle265]

MAGA

[@peterhennig4678]

@@dingledangle265 absolutely 👍👍🇺🇸

[@d-obvious]

@@dingledangle265 MACA Make America Cook Again. You guys have always been great... Politics aside.

[@MeettheTings]

I love the technical stuff! That's mostly why I'm here! That and your cooking!

[@elmarieking9590]

Pleásure to watch and listen to you ! First time i saw you, and i enjoyed every minute 😊 Yes, God blessed America, also every other country 🙏

[@maxyeslev4504]

Chef Jean-Pierre’s videos are like gourmet dishes - awesome taste and an excellent presentation. Can’t have enough of them. Being amateur in cooking myself I realized a huge difference in the quality of the dishes that I make following his techniques. Also, I like freestyle cooking ( “measure it carefully” is my favorite line;) . Way to go! Please add a few videos on fundamentals of cooking techniques. I think many people would like to know “secrets” of French cooking.

[@alexkatsaros2951]

How can so many people have watched in such a short time. How hungry are all of you??

[@ertznay3142]

Whenever chef Jean-Pierre posts a new video, I drop everything and click immediately.

[@BIGBLOCK5022006]

Not hungry but I welcome new ideas to try at home.

[@Mrjnascar11]

I’m always hungry for his knowledge, insightful information and teaching.

[@Bonnie90505]

I LOVE Carrots TOO!! even if I am being good with Keto, low carb, Carrots are never going out of my diet when they are cooked, steamed, boiled, roasted or swimming in cheese sauce and buttah .."look look look"....any time --day or night --your videos are on my must watch list. Your recipes are fun, easy, delicious and educational to learn from. At my ripe old age(63) I love learning from the best of the best...keep those awesome therapeutic recipes coming young man. You know perfection when you can't remember salt or pepper, but always NEVAH forget the buttah....

[@estanford826]

Your smile is just as wonderful now as it was when you were younger - you're not getting older, you're getting better!

[@ChefJeanPierre]

🙏🙏🙏😀

[@mikewest3108]

"Add a little bit of butter." means a half cup of butter. I love it! That looks absolutely delicious!

[@rorymcloughlin2023]

Thank God, he tried the food, with all that passion, expression etc. we need to see him eat the food, Jean-Pierre, as they say in France, You the man :-)

[@ginthar7807]

I could only just watch the last part of the video when he eats, and gives the thumbs up

[@boneheadokc]

We are all blessed by a master sharing his knowledge.

[@Stargazer88]

The fundamentals are always among the best things about learning from a classically trained chef. Knowledge developed from centuries of cooking. A recipe you could always find in written form, it's the details that add value to a cooking video.

[@ChefJeanPierre]

😍😍😍

[@fluppe1989]

Demeyere is not the Ferrari but the Rolls Royce of all the pots and pans in the kitchen! Really the best in the world. Has been around for more than 100 years and is still made in Belgium! Another Belgian product that I am proud of. ❤️🇧🇪

[@Belroch]

*De Buyer I think but you're right

[@philippehuysmans3159]

Non c'est devenu de la m*rde. Quand j'ai remplacé ma vieille batterie (vieille de 25 ans) par des nouvelles il y a cinq ans j'ai été déçu, le métal n'a absolument plus la même qualité. Je me suis vite rabattu sur Lagostina. Et je suis belge aussi...

[@robdickson6705]

I want to call you Dad or Teacher or just a fantastic man that just knows how to get to a stomach ! Thank you Chef for sharing and another plate I just have to try.

[@brendabertsch9352]

I just had to send this video with an extra set of instructions to my Dad, who never cooks he burns, so he can make this for my Mom for Mother's Day! I her favorite! I understood everything Chef up is doing here but my Dad will need extra help. I said what Chef JP always says..."It not difficult, nothing we do here is difficult, a child can do this" 😀 I'm still laughing.

[@anitakinnear6735]

This guy is just wonderful! He’s incredibly talented yet doesn’t take himself too seriously and his love of food is so contagious! I can always count on him to make me smile, and his recipes? Well. They’re just perfect. I’ve cooked my entire life and won my first pie contest at the age of eight. I know good food, and he’s a champion of the culinary arts. So delighted I found him. Thank you Chef! ❤️

[@ChefJeanPierre]

Wow, thank you! 😍

[@anitakinnear6735]

@@ChefJeanPierre It’s well-deserved. You earned every word. I have a daughter who is so talented she opted for culinary school and graduated at the top of her class. She’s returned to pastry school. I sent her your video and encouraged her to watch and see what other who just love food have done with their careers. The thanks belong to you. I can see how much you love food, and we do too. Wish I had gotten a chance to meet you. If you ever travel, or give classes / seminars, please consider a stop here, in PA. Let us, cook for you! ❤️

[@KhasAdun1990]

Chef Jean-Pierre makes me so happy. Ever since my depression ended, I've been really wanting to get off the microwave foods and actually start cooking. After looking all over KZbin, I've found something even better than what I was looking for. I'm so excited to start making some of these recipes. I've already learned the magic of deglazing and salting mushrooms, stuff I never thought of before. Oh my goodness, I'm so excited.

[@ianwestbrook2763]

Oh Chef J-P, that looks incredible!!! Is there no end to your genius? I watch at least one of your videos every day - in dark times they cheer me up and I learn something from every one. Merci beacoup maestro!!!

[@loopy7776]

"Whatever makes you happy". Thanks, Chef.