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Catsup from a French chef, I love it.

Very healthy and tasty recipe❤🎉👌

The guy standing there looks so bored.. i would kill to learn from this chef!

U r one of my favorite chefs

It's wonderful to see and hear you again.

I love it but my wife likes her eggs dry and cooked well done.Oh well... Thx chef

Gracias, chef, you are the best! Thank you for sharing your vast knowledge of your art form, experience, congeniality, and wisdom with us!

"A lot of garnish in the bottom." That's what she said.

giant gourami and rabbit can eat fresh corn silk sir

I'm so excited to find your channel! I used to watch your show with my mother when I was growing up. I remember you also used to have your daughter on. Can't wait to let my mom know you're still cooking

One of my favorite salads. Delicious & very inexpensive. Love him.

Just the best, a true treasure!

This guy is great.

If Jacques Pepin was my surgeon,I would be OK with that.

I love the way he talks

Yeah right! I`m going to chop an onion like Jacques Pepin? None chance.

Fresh, healthy, and simple. Thank you for this perfect summer salad.❤

Always learning helpful tips from him!

I truly think these recipes are his best

Jacques you are truly loved on earth, what meal will you be cooking in Heaven one day?❤

CC, if you want to break the internet, film a video of Jacques responding to the chicken folks. It would be hilarious

Oh GOD BLESS you could make a cracker taste good ❤

I went down with the knife in the past and the edge sometimes hit the bowl which annoyed me a great deal thinking i am dulling my knife. Going down on a cutting board, kernals flew everywhere. Who would of thought just to angle the knife going up making it easier instead of possibly digging deeper into the cob with a perpendicular approach. Brilliant.

Thank you.

I wish that I had seen this video a couple of weeks ago when I was de-cobbling corn! Chef Jacques will help me next time when I visit my local farmer’s market and buy more corn! Thank you!

How difficult is it to chop a damn onion??.

He makes it look so easy.

I made this dish tonight. My husband loved it; he said it was better than he has ordered at restaurants around our area. One thing that helped was quality local shrimp. We are very close to the Atlantic Ocean here in Flagler Beach, FL. I went to a fish market in Flagler Beach and bought their local shrimp. It turned out awesome. Thanks Jacques for your recipe. My husband wants me to make this frequently.

I will always love you Jacques 💕

❤️❤️❤️❤️

Slicing off instead of scraping off.

Soon on our menu. Thank you.

Wow. Super quick, unpretentious and nutritious, and using what you have to hand. And the microwave is so often overlooked and underused, but they are speedy and energy efficient. I love how Jacques breaks through those snobby, cheffy barriers :) All in all, winner, winner, fishy dinner lol

So, you dont cook the shrimp or the veggies?

Thank you Jacques. Looks delicious. I spent my childhood digging these clams in the Great South Bay, and may I suggest instead of wasting all that beautiful clam juice on your board, that you collect it in a jar, and freeze it or use it in chowder or spaghetti with clams. Precious liquor!

Cross contamination?

How many people is he cooking for????

Just curious as to why you microwave the shrimp and the rest instead of pan frying. Any reason? Dish looks delish.

Wow 🙌🏻🙌🏻🙌🏻🙌🏻

Damn, Jacques, you reached right into the salt after touching raw chicken, not a good idea.

Exatamente como eu faço no Brasil. A única diferença é que corto a abobrinha em tiras bem fininhas Julliene.

what a great man

Simple but elegant. Thank you chef.

Did we forget the lemon juice or vinegar? Or was it intentional?

Simple but elegant. Thank you chef.

Please, please don't use metal on non-stick (or any!) pans.

Great recipe Thanks

eeesh horrible

Jacques, you are definitely the elder statesman of the kitchen.