The Most Popular French Steak of All-Time | Chef Jean-Pierre

[@Dimcle]

Disclaimer: For six decades, I have loathed cooking. In fact, "loathed" is being kind. However... after watching your videos for a few weeks, I took a crack at a steak with mushroom sauce, both cooked as per your instructions. Surprisingly, they were both absolutely delicious. It's late in life for me to actually learn to like cooking, but I want to thank you for the incentive to try again. If a child can do it, so can I!

[@khaelamensha3624]

Congratulations! Never too late! Cooking is about sharing with people, enjoying yourself and make your guests discover new recipes!

[@a8anasios666]

The chefs mushroom sauce video recipe was my first as well. Such a strong hook❤❤

[@sherrishake501]

Ahhhhh. That's wonderful. Take it one day at a time. You liked it enough that you did it well and is planning on doing it again.

[@XfireWTF]

Congrats! Don't forget the butter!

[@skelter1153]

It's helped me immensely throughout the years to be proficient at 3 maybe 4 "go to" recipes. They helped me as a young Bachelor, and they've helped me after I got Married and incorporated them into our meal time selections from time to time. Of course, when we're BBQ'ing I take charge of the Grill, as is a customary right of passage for The Man, as head of His Household.... but aside from BBQ, I've mastered the following: ▪️Meatloaf and Garlic Mashed Potatoes. ▪️Pasta with Meat Sauce. ▪️Baked Lemon Butter Cod with Rice. ▪️Salisbury Steak with Mushroom Gravy and Baked Potatoes. All 4 can be cooked and served in 30 minutes or less. The Wife appreciates the effort and the break she gets from cooking. Family and Friends REQUEST your dishes when they're over for a stay. Cooking doesn't have to be a painful chore. It can be great fun and something to look forward to. God Bless and All The Best, Cheers 🍻 -From: Reno, Nevada 🇺🇸 U.S.A.

[@AJ_L]

This vid is so much more than a recipe to make Steak Au Poivre. Chef teaches us technique on technique on technique, including elevated potato and zucchini prep, how to make cracked pepper and as a by-product, ground black pepper, comments about clarified butter and other low-smoke cooking oils, pre-salting meat, the importance of resting meat after cooking, simple but delicious sauces, oven safety, etc. Mind-boggling, actually. Chef possesses that rare combination of talent and teaching ability.

[@ChefJeanPierre]

Thank you! 🙏

[@TheBloodshower]

I just love this Chef. His child-like enthousiasm, the wiggling of the fingers when he talks about something good, the funny side jokes and a French person that actually talks English without me thinking he is mad at me.

[@ChefJeanPierre]

🙏🙏🙏😀

[@misterg1157]

I’m eager to try this but I need to buy a few new things in addition to the ingredients: 1 electric grinder, half a dozen glass bowls to hold my ingredients (what a great idea), 1 all-metal skillet so it can go straight from hob to oven, unlike any skillet I have, and… I almost forgot… a kitchen redesign to incorporate one oven with barn doors. I’m serious, I really want that oven. I’ll be back in 30 minutes, ready to start cooking.

[@myVillage2323]

@@ChefJeanPierre you are cute too ❤Jean- Pierre ❤

[@racey1979]

Own up, who clicks the thumbs up before they even watch the video ?? Because you are that confident it’s going to be amaaaaaazing !!

[@ChefJeanPierre]

Thank you! 😊

[@paultoolan24]

Without exception the greatest gift you impart, time after time, is the realization that “it’s only cooking, we’re not putting a man on the moon” and the freedom to help others to never take cooking too seriously. “Measure carefully” “you don’t like cilantro - don’t put it in!!” - maybe you know how revolutionary this advice and approach is, or maybe you don’t - but you’re literally changing the relationship between the food and the cook, for legions of people, every week. I hope you realize how meaningful your work is - and the actual difference it makes. I hope you never tire of making these videos. I assure you we’ll never tire of watching them!

[@ChefJeanPierre]

Thank you 🙏 ❤️

[@allenkennedy6748]

Just a point: Chef says it frequently, but I think we can all benefit from the reminder-Keep it simple! I hope everyone sees his enthusiasm for the base of his cooking. He understands that butter + cognac + pepper + cream is DIVINE. His recipes are always presented the same way: fussy ingredients and unnecessary technique don’t pay dividends (usually). This offering, live all of his others is wonderful. Thank you!

[@Kref3]

I agree. Chef JP may not be a Michelin star chef. Maybe he could have become one, but he chose something different. He doesn't cook at the level of Paul Bocuse and the other godfathers of french cuisine. Thank God. Because otherwise some would watch his videos out of interest but nobody would be able to cook the recipes. On this channel, he takes very good and well-known basic recipes, improves them in details, and then presents them in a way that "a child could do it." And I find that much more exciting than a channel that presents recipes for which I need 20 ingredients, half of which I can't get locally and which I couldn't cook in my normal everyday life.

[@brianmorris4446]

Your obvious joy in cooking and sharing with us makes me smile every time. Jack's graphics are great. They really enhance the comedic quality.

[@robertakerman3570]

If Jack ever stops being humorous; try reading the closed captions(ha-ha).

[@jjaa6157]

This guy is a gift from France.

[@khaelamensha3624]

As a French I must said he is half Italian half French... Meaning for gastronomy... A must 😂

[@aragorn1ring]

More brilliance. My cookbook is running out of pages - its all filled with JP recipes. So easy a child could do it!

[@valeriemills1366]

Have you bought his cookbook? It's awesome with DVDS for more instructions.

[@Batvolle]

@@valeriemills1366sadly I don’t have that yet, however, I already have his two old cookbooks. I only got them used on amazon. One was from a library somewhere in springfield ohio.

[@valeriemills1366]

@@Batvolle His book is the greatest. It is easy to use and really informative. You may wish to sign up to his mailing list. I bought the cookbook when it was on sale and it is autographed.

[@Batvolle]

@@valeriemills1366 thanks for the advice, i am hooked on everything chef jp though ;)

[@valeriemills1366]

@@Batvolle You are not alone!

[@lynneedwards3208]

I watch Chef everyday for 2 reasons: Learning to make delicious food and bringing some joyous laughter into a crazy world! ❤️ He and Jack make my day!

[@elizabethmarx8144]

I'm new here and totally agree on this! And, I'm addicted to this show already

[@nah3186]

Salting the meat overnight is a flavor game changer! Thanks for the tip. We have been enjoying his personality since "Sunshine Cuisine" and "Incredible Cuisine". So glad Chef Jean-Pierre has created a KZbin Channel for us to keep learning and enjoying. Truly one of a kind!!!

[@randallmarsh1187]

I agree, brining your steak ahead of time is what the very best steak houses do that give their steaks that incredible flavor! You must use Kosher salt or similar and not table salt though. Not only will the steak be salted throughout but it will also help to tenderize them.

[@mouse-junkie]

Thanks!

[@ChefJeanPierre]

Thank you! 🙏🙏❤❤

[@valeriemills1366]

I am not sure what is my favorite part of all of JO's videos, but one thing I always love is his reaction when he bites into his food.

[@ElAgaveGuy]

I live in Mexico and cook in butter & lard (Manteca) all of the time! Nothing better & more healthy! Love you, Chef!

[@lena-mariaglouis-charles7036]

Mmm... Steak Au Poivre made with Chef's delectable sauce - with lots of butter and cognac, of course... Can't wait to give this recipe a try! THANK You, Chef!💕

[@denisthompson7104]

I wanted to thank you for all your hard work making me a better preparer of food. You certainly made 2023 a more enjoyable year and there will be no limits to what magic you'll help us all create in 2024. Thank you again and a special thanks to Jack!

[@dystopic6245]

Nearly 40 years ago, I had the pleasure of sitting in the most excellent restaurant for the first time, the left Bank. I had the pleasure of having this most excellent dish prepared at my table side by this most excellent chef. Thank you so much for years of special occasions, of monthly recipes shared, and years of enjoying your presentations through sunshine cuisine, and now KZbin. (I would still like to know how you made my date’s ring disappear, and end up in your key case!).

[@dystopic6245]

@ChefJeanPierre._.. though I know magicians very rarely share their secrets, thank you so much for many years of sharing yours😋

[@sarahwest5814]

I've preseasoned steaks for years but never put it on a rack uncovered overnight in the fridge. We made them tonight on the grill and the flavor and texture was just amazing. Thank you for your suggestion, as simple as it is, I never thought of it and it made all of the difference. I love your approachable techniques and recipes. They are so easy that I have my children help me. So yes, as you say, even a child can do it. Cheers and I look forward to upcoming content while I catch up on your previous episodes.

[@woosddotcom]

I will say, I make this every week now. sometimes twice. it's so good. But I do add a bit of garlic to the steak and sauce which takes it up a notch!

[@terryjoy5660]

No chef there is never too big of a piece! That looks delicious. My mouth is watering. 😋

[@robertakerman3570]

I suppose it's just that CJP needs to talk to the mike(😋)

[@albundy5228]

I used to be afraid of making sauces because I would always burn it 🤣 Thank you Chef JP for making cooking easy and fun! Thank you Jack for the awesome editing and the content after the credits!

[@richardo6357]

I have made this steak about ten times and it is the best steak recipe. Have not used the grill since. I also added cooked mushrooms and capers to the sauce. Awesome.

[@BluePoo52]

I love his love for butter 😂❤ Also the marbling on those steaks was gorgeous

[@Leisurelistsb]

This has got to be one of the best recipes you and your countrymen have graced the world with and is my absolute favorite. Thank you for the excellent demonstration, my mouth was watering at the prospect.

[@miaththered]

Ou, I think I'll make this tonight, it's my birthday today. Thanks for sharing!

[@asmrelief4914]

Best for a Birthday! 🤤😍 it's a sign 😉💖

[@Zeropatience1]

Happy birthday, hope you have an amazing day and a wonderful dinner :-)

[@susanbernier9399]

🎉Happy Birthday 🥳 enjoy it to the max!

[@G5C-Starfield]

The steak au poivre, the queen of stakes. In the meantime, I have stowed away my old Julia Child cookery book, which always ended in disaster. It is absolutely fascinating to see that things can actually be explained in a way that everyone can understand it. Thanks a million!

[@PeterCombs]

Thanks Chef , I just had breakfast and am now starving for this steak...looks great..!!

[@stoic521]

God bless you, Jean-Pierre. We are blessed to have you.

[@brianmcwhorter1682]

Are you kidding? I cooked for 30+ years. You are the best. And a great mentor! Heck ya!

[@bonckers]

Hi Chef Jean-Pierre! I made your steak au poivre last night. It turned out fantastic. The green peppercorns make a huge taste difference in the sauce (as well as the cognac.) Totally delicious!

[@ChefJeanPierre]

👏👏👏👍

[@JoeGetsAbout]

The gift that keeps on giving

[@markzalubas5793]

When I was young I watched Julia Child and the Galloping Gourmet (Graham Kerr). I moved on to others like Yan Can Cook and Paul Prudhomme. Recently, Iron Chef and Bobby Flay and the Food Network. But, Chef Jean-Pierre is now my Go-To. I do cook, but I also love to watch cooking and passion. It's here. Thanks.

[@richardcorsillo9819]

Beautiful video, Chef. These holiday inspired videos are so fun.

[@colmhain]

I had a Steak au Poivre at a restaurant in St. Lo a year and a half ago. It was absolutely amazing! There was an alchemy going on between the steak juice and the pepper sauce. Once I'd eaten about 1/3 of the steak, the steak juices to pepper sauce proportions became too saturated and the effect diminished, but MY GOD! It was good. I made your Boeuf Bourguignon, now I have to make this! Thank you, Chef!

[@ImjustsayinDetroit]

You are a treasure Sir. You could be teaching anything and students would be great. God bless you

[@ChefJeanPierre]

Thank you 🙏

[@jayrough3383]

I will never miss a single lesson from chef he is an absolute genius! Thank you for all the hard work chef we appreciate you!

[@marymcdonald3778]

I just love hearing you say "butter"! You ssy it with so much zeal!

[@milacaibal3976]

Yummy yummy steaks. Thanks so much for sharing your recipe. More power to you. Love your cooking, JP.❤❤❤

[@moltenaluminium]

I made this exact dish the other night. My wife loved it so much she made me make it again the next day. Thanks Chef!

[@OrthodoxJourney359]

Alway brightens my day. We sure love you Chef!

[@davecubsrule]

I went to Chez Joel last week in Chicago for my bday specifically for this steak OMG it's my favorite it's so delicious it is the best

[@johnhowarth8822]

What a fabulous chef. I don’t have enough adjectives to sing his praises.

[@themadhatter227]

I've been wanting to do this recipe since the first one you posted. I remember shopping for the brined pepper corns then got sidetracked. I'm glad you made another one cuz you reminded me of what I missing. I can't remember where I learned it, but the dry salt brine for 24hrs in the fridge makes a world of difference. God Bless you Chef Jean-Pierre and God Bless America 💪😎🇺🇸

[@gayprepperz6862]

I love your happiness and enthusiasm in your presentation. It's quite infectious! I look forward to watching more of your videos and learning. I've always been a southern cook, but I've grown so bored with it all that I have begun experimenting with sauces, and then new dishes all together, and it has put some excitement and enthusiasm in my cooking these days. My friends keep hinting for invites to dinner, so I guess I'm doing something right. What surprises me is that it isn't that much more trouble than a lot of my old favorite dishes.

[@rickschuknecht9068]

Made the whole meal Saturday for guests...added buttermilk biscuits to the table...specifically made too many biscuits so we could use them for lunch the next with the left over steak sliced thinly & warmed gently in the leftover sauce...dinner and lunch each earned 5 OMG's!

[@ChefJeanPierre]

👏👏👏👍

[@richardschuknecht9847]

OK....standing by

[@TartanJack]

Since watching your "perfect steak" video I've never made it any other way. But I've yet to make the sauce. I don't know why... I've had it many times in restaurants and absolutely loved it. So now I've taken it as a challenge. Thank you Chef!

[@BIX-18827DCM]

Chef youre so fun to watch literally smile from ear to ear. God bless!

[@patricecommune702]

I like the zucchini with the dried tomatoes together, such a great idea. Without any doubt this will be on the menu this weekend. Chef you are such a wonderful soul, your enthusiasm is so contagious! Cooking with you (virtually) in the kitchen is such an amazing experience.

[@danielbrady3684]

Jean-Pierre is The Best Of The Best in all the World ❤❤❤🎉🎉🎉🎉🎉🎉❤🎉❤🎉

[@ChefJeanPierre]

🙏🙏🙏❤️

[@frankielanausse]

You are the best chef on TV

[@stephengoldberg334]

The GREAT thing about CHEF JP is he says to do what makes you happy. I'm not fond of Zucchini, so I poached broccoli and stopped cooking in ice water to keep the color green. You make the steaks and do use at least 6 hours in the fridge. 24 is better. You don't need to worry about it. Just about when the prime steak was ready (I had already poached the potatoes, You can reheat the vegetable in a pan with a little garlic-infused oil (my favorite). Then I added Parmigiano Reggiano. Ooo, what a hit. Appetizers were Salmon Terrine, French wine, and salad lyonnaise. The guests asked, "Where did you learn to make this?" I replied jokingly, "Working at McDonalds." :)

[@harrymattah418]

Mais quelle merveille. Je peux sentir la sauce au poivre d'ici !! Vous nous faites rêver Chef. Encore mille mercis pour votre générosité, votre bonne humeur. La maîtrise des cuissons est impressionnante. Des dizaines d'années d'expérience !

[@ChefJeanPierre]

🙏🙏🙏❤️

[@jrcrawford4]

I'm not planning to celebrate Bastille Day but I am definitely going to storm this recipe. That is my notion of peppercorn sauce!

[@rogerreynolds5822]

Chef Pierre, you're the greatest!

[@robertwolstenholme-x1n]

What a refreshing change from a few of our celebrity chefs who are sometimes perhaps a bit up themselves

[@RudiHansen]

Thanks Chef for all your great videos, I am always waiting for when you put up a new video. This recipe for steak is one of the first things I learned to cook, and it is still to this day one of my favorites. But now I am even more looking forward to the next time I make it, since you have given me thoughts on how to improve my way of making it. I have tried the tip with salting the steak 24 hours before making it, and I have to say that really changes the steak from good to butter 🙂 Also I do add mustard, paprika and a little lemon to my sauce witch I think gives it a little extra goodness. Loved the tip of keeping the green peppers in cognac for preservation, now I do not have to waste the left over green peppers anymore 🙂 Thanks for all your great work 👍

[@pnp8849]

That steak came out perfect. Thank you for showing us the heaven. I'll do similar version but with dry red wine since cognac just not cheap.

[@craftiestdude]

I love my stainless steel. The fond you get off them can be turned into any sauce of your choosing. It makes cooking fun and more delicious. I love watching Chef work it with enthusiasm.

[@smoothbeak]

I love the idea of celebrating a French holiday!

[@JohnDawson]

Outstanding! Years ago I made the original and a year or two later I made a "Cowboy Au Poivre" on the grill using a tomahawk ribeye.

[@dzintrarowe4272]

Looks wonderful! Lots of extra steps but I think it would be worth it.

[@JackAgainski]

I was in Paris in 1989 for the 200th anniversary of Bastille Day. My friend and I ate at Boffinger near the Bastille square. I should have ordered this. Mouth watering...

[@roselyndj1592]

Lov this chef always.... ❤

[@laylalazar842]

Happy Bastille Day, Chef Jean-Pierre. Your Steak Au Poivre looks so mouthwateringly delicious. Looks like we're having Steak Au Poivre tomorrow night! Love you work!

[@bridgeboys69]

Ever since I watched the first video, this sauce is by far my favorite out of all the sauces on the channel! Thank you, Chef!

[@franglais-riders]

Your gestures and enthusiasm remind me of the great French actor Louis de Funès. J’adore vos videos. Cordialement, M.

[@ChefJeanPierre]

Merci! C'est un très beau compliment d'être dans la même phrase que Louis de Funes, il était certainement unique en son genre !😊❤️

[@MrKersey]

Thanks for another great recipe, Chef, your channel is one of the best!

[@LA_Viking]

There is an online sausage making supplies seller called (who woulda thunk it?) called "The Sausagemaker" who sells cracked black pepper of the exact size needed for this recipe or any steak au poivre recipe. I won't say that your channel is the best cooking channel on RubeTube...but it's in the top two. I can watch your recipes all day long without becoming bored.

[@ChefJeanPierre]

I am flattered, thank you 🙏

[@VintageFLA]

I love that you have converted me to making and using clarified butter and ghee as my primary oil. Thank you!

[@DeWin157]

I have been waiting for your video since 11pm central last night when it accidently posted, I am seriously drooling at your intro presentation 😋❤️

[@ChefJeanPierre]

Thank you! 😊👍

[@DeWin157]

@@ChefJeanPierre You're so very welcome Chef :)

[@johncornell3665]

What a great looking meal. Butter makes it better

[@ski9600]

Man, I love this. I tell you, I salted and peppered a duroc pork loin last Saturday. Well, I was too drunk and put it covered in the fridge till Sunday afternoon. I had already cooked the baked potato, and it was ready in the fridge on Sunday also. I warmed the potato, cooked the pork chop in the pan on stove top and I really monitored so I didn't go over temp. It came out slightly pink in the very middle, and was the best ever pork chop for me. Also, it had about a 3/16" fat cap on one side. I ate mostly the whole thing, lol! Anyway, the "dry brine" or 24 hour pre-salting that Jean-Pierre starts with right before the cracked pepper is the way to go for sure. Sorry for the pork chop side trip.

[@crappo8459]

Looks absolutely delicious ❤️👍👍 wish I was there!!

[@jonathangourneau3994]

Love your videos! Family enjoys the results of your video!

[@karabetpantzarian436]

Thank you Chef Jean Pierre!!! The sauce covered All, for me is the

[@karabetpantzarian436]

Is the cherrie on top of a cake!!! Please chef can from Wich part of the beef it is thank You for Your Amazing dishes and the way that you present them, You open our appetite Merci à bientôt

[@deannacheriamore2828]

Absolute Beauty on a Plate, Bliss on your Taste buds!! 💫💖💫

[@deannacheriamore2828]

What an honor to get a Like from you @Chef so much respect !💗💞🙏🏻

[@richardmh1987]

Wow, my birthday is on two days and now I know what to ask as a gift, the ingredients to cook this steak. Thank you so much Chef!

[@matthewmartinez8050]

One of my favorite dishes is steak au poivre - I can’t wait to try your version. Thank you Chef!

[@khaelamensha3624]

An absolute must with a magret de canard (duck fillet) with pommes dauphines And green beans. Regards from France and enjoy coo3and the meal you have made yourselves!

[@ChefJeanPierre]

👍👍👍😊

[@dmorga1]

I really like Chef Jean-Pierre's filet au poivre--that video is great, and this one adds some very helpful context on cracking the pepper. I also use the coffee grinder, but sifting out the dust is an extra step I hadn't considered. I also like the filet because it's a wonderful "mouth feel" meat that doesn't have a lot of fat, as he points out, but that once you add the sauce, it's PERFECT.

[@carolcollins5490]

I love your steak au poivre recipe & make it often. I keep green peppercorns marinated in cognac as directed

[@Kref3]

I have always loved to cook my own food and I always look for interesting recipes. I've been following this channel for about a year now and have already cooked a lot of JP‘s stuff. The first thing I cooked and have cooked several times since was the beef stock. I always make 10-12 liters of it in a large kettle and freeze it in a large ice cube tray. Most important ingredient and has definitely improved my own recipes as well. Living in Germany and having access to METRO markets, I can buy 5 kg buckets of marrow bones and 5 kg buckets of meat bones with quite a lot of meat on them for next to nothing. The stock is great for almost everything. I could not stand a sauce or soup without it anymore. As for Chef JP himself, I don't know what level he could cook at if he really goes all in. Could he have become a Michelin star chef? Who knows. And who cares, he decided to follow a different path and to become a cooking teacher, I found old TV recordings of him from the 90's. And what he cooks in his cooking shows and here on his channel is certainly not the great art of cooking. He's not Paul Bocuse II (or at least he's not presenting really high-level cuisine here). What is he doing instead? He takes really good basic recipes from simple to fine dining and tweaks them in details where it suits him, explains how to organize them well and presents them in a way that ensures "a kid could do it". I prefer this approach to a top chef who can't get off his high horse and presents recipes that no normal person could really cook day in and day out because the meal costs $80 per person and has 30 ingredients, half of which aren't available at the local supermarket or butcher. So thanks for the effort Chef JP.

[@ChefJeanPierre]

🙏🙏🙏

[@jackierebbel4604]

I always wondered about your crushed black pepper. Thanks for that simple tip! I am going to do this!

[@John5tk8vf4w]

Chef, you have inspired me! I've not cooked other than basic food, but you inspired me to roast some bones, make beef stock, and Steak Au Poivre! The meal was great and my most important critic, my wife, thought it was the best dinner she ever had. While there are a few things I can do better next time, I had a lot of fun and enjoyed watching your videos and trying something new. Thank you for the amazing channel and great inspiration.

[@ChefJeanPierre]

A Happy Wife makes for a Happy Life! 😊

[@ColonelPanic007]

Chef JP is always animated, but he is especially animated over this recipe. It must be a personal favorite. 😂

[@trinitywright7122]

It is for sure

[@pnp8849]

Steak cooks in butter! Who wouldn't be?

[@MikehMike01]

Extra moaning and spilled all over the counter

[@jacobets1]

I tried this recipe at home, and it was amazing. My kids absolutely loved it.

[@one4stevo]

I made this dish a few times now, everyone loves it in my house.

[@jbara7499]

BEST COOKING CHANNEL EVER!!!!

[@peterpretzell8035]

thank you Sir to bring that classic style back , greetings from Austria

[@ThePeoplesCabana]

Thanks for all the recipes and knowledge. I have been cooking one a day for a few weeks now. Amazing. And my wife is even happier :)

[@Isolden11]

Oh this is lovely, thanks so much Chef! Bet Jack really enjoyed this!

[@mirtagarcia3567]

Yummy Steak , Always thanks for sharing this video AWESOME

[@gregdefleron6611]

After making this dish, it has become my favorite steak. If I could figure out how to put this sauce into my tooth paste tube, I would start each day with deliciousness.

[@vorda400]

I started unconsciously doing the same with my fingers when I eat something cooked according to the chef's recipes😁 I love this channel

[@ricorodriguez3579]

Following this channel I have made Steak Au Poivre several times and it's always incredible. I even got some green peppercorns for the sauce. I highly recommend it.

[@samelloit602]

I learn something every time I watch the master cook

[@louismacchia25]

Would love this for Bastille day celebrations. Thank you

[@needleisure7335]

just awesome.... thanks chef

[@jmoodaachefjoe6368]

That was fantastic JP. Those steaks had some serious marbling. That sauce was just amazing!!! French steak! Nothing like it.

[@YeahMikey]

Another world class dish from a world class chef 👍