I've been struggling with depression for the past few years, so i decided to take up creative interests to take my mind off things. I used to like cooking but i was in no mood to cook, until i discovered Chef Jean Pierre's channel. Chef your energy and attitude is really amazing. I actually started to cook again and I've been trying your recipes and I feel so much better. Thank you for saving me Chef! Keep on doing what you do!!
You are especially beautiful inside now with your heart and soul of course. Christ by Christmas time and New Years you should get fixed. Thanks for Jean Pierre.
I swear I watched this guy on PBS when I was younger. I could listen to him talk all day, but my pesky day job work gets in the way. Reminds me of my Italian Grandma narrating when she cooked. One of the big reasons I love to cook now as an adult. Thank You for all you do!
@@WoodlandApothecary In 1994 The Chef hosted his first National “PBS” series “Sunshine Cuisine” with 80 shows, distributed on 280 PBS station across the US, Japan, China & Australia. I got that from Jean Pierre's website.
You teach chemistry, physics, philosophy, and how to speak with a French-Italian accent and all I have to do is ring the bell and hit the thumbs up. Thank you.
I'm not a trained chef. I am actually an auto mechanic by trade. I learn a lot about cooking, grilling, and smoking food here on TH-cam. There are quite a few very talented individuals that have elevated my food preparation abilities. That said, your channel is FUN! Do I need to be entertained to learn something? Well, no, I guess. That said, I enjoy when Chef Jean-Pierre uploads a new video, because I'll learn something new and have some laughs and a lot of smiles while watching it. I think we could all use a few more smiles lately. Thank you sir. BTW, I'm already subscribed and I rang the bell too. Wouldn't want to miss one.
Thank you Ken! I have been to many seminars and the one that taught me the most were the one where I had fun! As a cooking instructor in my school I observed that is my students had fun they paid attention and learned and remembered much better! Thank you for your comment and thank you for watching the channel! 😍
I appreciate you taking the time to show us how to get the egg whites right. A lot of other shows would just explain what they are looking for and then cut to perfectly fluffy egg whites. It's much more informative seeing the process, also very entertaining.
I have been watching for a few years and thank you for your wonderful teaching. I’ve elevated my level of confidence in cooking incredibly. Watching these older videos with you instructing us is even better than what you do presently. I don’t care about the length, the heigh level of your expertise is what I prefer. ❤. God Bless you chef for giving so much of yourself in every way! 🙏❤️
Chef - You are one of the most amazing chefs out there. It's a strange time where everywhere on the Internet, I see a bunch of clips about cooking, but almost all have forgotten to take the time to really teach people how to cook, how to prep, how to use tools, how to get to know about ingredients, and how to have fun in the kitchen. You are by far my favorite chef and I discovered you by accident. I am so glad you decide to post videos for all of us to see and learn how you cook. Every clips you post, I always take away at least one tip, one lesson, one recipe, etc. that I will treasure. I wish I could give you a big hug doing what you do and to share your expertise! Thank You!
Back at you Adelina! YOU are the reason why I do this! There is nothing more satisfying that to hear from people like you! You are the reason why I do this! I will keep on producing recipes as long as I can!!! Thank you so much for watchin the channel! 😍😍😍
The world is a big space. Throughout time people have shared their physiology with mankind. I have no interest in science and how the world was created. I have no interest in how radar, the lightbulb, or TV was invented. But I do have an interest in how too cook the best meals and sweets. So it is a privilege to be able to follow Chef Pierre's quest to share his knowledge with the world. I'm pretty new to his channel, so I have loads to catch up on. But every day I learn something new. And if you can something new every day? Then you become wiser and more skilled at your craft. I was a pretty bad cook before meeting up with Chef Pierre's lessons. I overcooked food, I undercooked food, I made my sauces too thin or I made them too thick. I was a disaster in charge of a kitchen. But now I am confident that I get everything right. I have to say that my favourite dishes involve seafood, always a problem with overcooking. Now I turn out perfectly cooked dishes that even surprise me. I can also turn out dishes at home that I thought were only available in the top restaurants. But what I love most is his approach to cooking. No strict measurements, and no restraint over ingredients. If your family doesn't like capers or any other ingredient, then don't put it in. The idea off creating a meal that you all enjoy is what comes first. I love the concept of how the flavour will be really found by how it flows over the tongue. Too liquidty and you don't getp the the flavour. Too thick and you get the flavour of the thickener only. I have a very small kitchen but I can cook most meals Chef J P creates. So if you want to go from cook to chef? Follow Chef J P
New dance craze, Chef. The Limoncello 2 Step.. Sure to be a big hit, just like your cooking. More entertaining than the Superbowl 😂. Keep on cooking Chef.
You're not talking to much when cooking or in this case making a dessert,The explanations are what makes it 10 times easier to understand the recipes 👍
Chef Jean Pierre, soft peaks, with egg whites, is so important, for proper mixture, & can go from wrong to perfect so fast. You are so smart to go over it, until the new cook gets the importance. With the cost of eggs, this is a really smart way to teach. Thank you for being such a lovely, & smart teacher, as well as a great chef.
Every ding-dong chef online zests from below, even those classically trained. But you are absolutely right Chef; zesting from above is by far the superior technique. I also like the floating wisk in my Kitchen Aid mixer. Thanks for both tips ...
Since I start watching your channel, I have been cooking with you every day. Your recipes are easy, simple and you are amazing. Thank you for your suggestions and recipes and you are also funny to follow. My husband and kids thank you as well.
I knew chef is very informative and descriptive about what he does, but the explanation of the roundness of the spatula and the folding technique is amazing and went far an beyond to communicate that. Salute to chef!
It is Wednesday and I can't sleep. The anticipation for Chef Jean Pierre's new video on Thursday morning has me giddy with excitement. I think the Chef should invite us all to Ft. Lauderdale for cocktails and dreamy deserts. Chef, I will stay behind and wash the dishes while you make us some delicious after dinner drinks.
With all this crazy going around in the world today; every time I watch your videos it helps to remove that negative energy "my friend" please keep these cooking videos coming!
I am beginning my journey of training to be a chef. I cannot afford to go to Culinary school, so I am self-taught as well as training under my chef while at work. Reading the books WHILE also understanding is difficult. But watching you makes it easier to comprehend what I am doing!
I learned how too make meringue in cooking school in the army. (1967) we only had hand held whisks to use. Then,the moment of truth came when we turned the mixture up side down, if their was no messy runny white blob on the counter it was a success
Chef: I am crazy for limoncello, I will make this tonight. Also, it is always wonderful to listen to your kindness. You are right, that "Bam Chef" is another beautiful man. You are a kind man. Now Chef, go get those ding dongers.
BTW Chef, I drive UBER part-time and picked up one of Chef Emeril's sous chefs from a Asian market in New Orleans. When we got to the restaurant, your old friend was outside and he looked very healthy and happy. Happy Independence Day Chef Jean Pierre 🇺🇸🎉🇺🇸🎉🇺🇸
Chief Jean-Pierre - Thank you for your secret regarding releasing the wisk on your Profession Kitchen Aid mixer, I’ve dealt with unmixed ingredients at the bottom of the bowl for many years. I hate to admit it, but I was one who used the grader upside down. Never stop teaching and a big thanks to your cameraman’s comments, he makes me laugh.God Bless.
I really admire Chef's combination of light-hearted, friendly manner AND exacting standards. There's no way he's going to demonstrate or produce anything other than top-shelf dishes. He does it all in such an approachable fashion.
Chef, I've been cooking since I was 5 years old. Spent over 22 years in the restaurant business, with my share of cooking and prep. I teach my friends now so they may eat better. Thanks for the lessons!
I saw this and it was my husband's birthday. I changed my plan as to what to make for dessert. No cheesecake! I made this for dessert and he loved it more than he did his birthday cake! Thank you!
You are a first class chef , a captivating personality, and I very much enjoy listening and learning from you ,I would really love to meet you in person ,as I'm am addicted to your channel daily .thank you.
Thank you Thank you Chef Jean Pierre------I have been watching your cooking show since last summer. Not only have I learned a tremendous amount of cooking skills, but have enjoyed your cooking show immensely. I watch you in the morning and you put me in a fantastic mood to start the day. Thanks again my friend. You are the best hands down. Happy Cooking
The only thing I don’t like is there is only one a week. But you are double retired so enjoy your life and I will rewatch and recook what you have taught me until next week. God Bless America, see you next Thursday.
GREAT RECIPES BY an EXCELLENT and VERY HUMOROUS TEACHER.... Thank you Chef Jean Pierre.... I look forward to your shows .....and your humorous ways.........
Thank you chef! Your recipes are phenomenal ! And your teaching skills are the best. I love cooking your recipes and learning as I go. Your philosophy of cooking is spot on. The final dishes that come from my kitchen now are making my family and friends very happy! They have nicknamed me the chef. God Bless You! 👍😁🥰
Vinny…when my son was young he always wanted the most colorful product and I always refused to get something that was already made because I wanted him to see how easy it is to make your own, whatever it may be. He is now grown up and told me that he now understands why I used to make whatever he wanted instead of buying it.
Really enjoy your channel. Thank you for making cooking fun and enjoyable again. I have tried several of your recipes. Soooo delicious and pretty. Thanks again!!
Compared to you, my cooking experience is not very much, ive been a chef for 13 years and you just taught me a neat little trick with not pushing up the whisk in the kitchen aid. Thank you chef 🙏
I love cooking food for other people and with your videos I have worked to improve my skills and get new and interesting recipes as well. Thank-you for the great content and sharing your love of cooking with us.
You are not kidding, it was difficult juts to get the zest without the rhyme!!! BTW thanks for always responding to some of the comments, I appreciate you taking the time! 😍
adopt me anytime! lol the kitchen after we would be done would have every bowl, utensil and appliance used. 1 month of cleaning guaranteed! but we could feed a small country afterwards 😂🤣
Chef Jean-Pierre: Sir, when I was in the US Military, I was stationed in Northern Italy for 7 Months (by Venice) .... "Small Town Cooking" was my favorite -- not knowing better, I once had "Lemonchello Gelato" on a very hot day .... It was great, so I ordered more! I ate a lot .... Not a good idea: driving home I was almost hit by an oncoming car 😳 Then I realized I was driving on the wrong side of the road! I was clearly in "La-La Land" 😝
I’ve been grating my lemons wrong. Going to buy that tool. Thank you for teaching us who want to learn to cook like a real chef but can’t go to school.
Bonjour Chef ! another great desert !! I am so glad as I love "everything lemon" !! Now the beauty of your channel is that you actually TAKE THE TIME REQUIRE to TEACH us. You are not just throwing a quick recipe to show how good you are. I love, love to follow you and so far, I am making a lot of the recipe and I always succed... I am so so happy and it is delicious !!!! Merci mon cher Jean-Pierre and crew,of course.
One attractive point of a triffle is that you can take simple, ready to go ingredients and put them together into something pretty terrific. Making this or like things is great ut, not necessary for a good desert. 😊
Is the most thorough, Food chef teacher ever. He would have been a brilliant comedian if not a chef . He's hilarious Collin reminds me of a cross between Italy France and Newark New Jersey. He will inspire the most awful reluctant Chef to want to try . I just discovered this channel in Benz watched. I'm hooked. Please John Pierre keep them coming great videos.
Looks so frickin awesome. I dont know how Ive never heard of this gentleman, because Ive been obsessed with cooking for 20 years, but he is awesome, and doesnt half ass in these videos. Thank you for them, and I cant wait to watch them all. That paella one looked so good.
Yan from ‘Yan Can Cook’ was the original ‘Bam’ cook not Emeril. Loved watching his show. Very entertaining and a very good chef! ‘If Yan Can Cook, So Can You’! 💖🇺🇸
This dessert is just so delicious! I used four large old fashioned glasses because I did not have any trifle dessert bowls. Each glass held two pieces of cake soaked in the Limoncello simple syrup with lots of cream. This dessert is very rich and filling. My friends lived it! All the ingredients go so very well together especially the strawberries, spearmint and candied lemon peel which were so “refreshing” with the cake/Limoncello cream. Chef was correct about doubling the recipe if you are serving more than four people. The simple syrup Limoncello can be frozen for later use too. Very Yummy!
"you can go in the same place twice, unless you're BLIND! " hahahaha. I love you chef, entertaining as always. you must do videos 2 times a week, once a week is not enough 😀😀
I've been struggling with depression for the past few years, so i decided to take up creative interests to take my mind off things. I used to like cooking but i was in no mood to cook, until i discovered Chef Jean Pierre's channel. Chef your energy and attitude is really amazing. I actually started to cook again and I've been trying your recipes and I feel so much better. Thank you for saving me Chef! Keep on doing what you do!!
That is just AWESOME to hear Mihalis! You are so right cooking can have an amazing effect on people. I am so glad I was able to help! 😍😍😍
Cool story Mihalis Hope youre doing well bro.
Yep I have been struggling with the “down and outs “ and started watching this channel and it has lift my spirit and excited again to try new recipe.
I like when he explains the techniques, and how you can change the ingredients (e.g.) oRANGE Instead of lemon using the
same techniques.
You are especially beautiful inside now with your heart and soul of course. Christ by Christmas time and New Years you should get fixed. Thanks for Jean Pierre.
I'm a simple man, when chef uploads a video, I thumbs up.
I appreciate that 😍
Chef, beyond your other skills and charms, you are quite simply the PEAK of delightful humor and TIP-top on TH-cam! Thank you!
PS: That's no yolk! :)
Wow, thank you!😍
The tip hahaha
Every time you roast them dingdongs, my depression is cured.
So satisfying😁
You mean lemon-cured? ;-))
I swear I watched this guy on PBS when I was younger. I could listen to him talk all day, but my pesky day job work gets in the way. Reminds me of my Italian Grandma narrating when she cooked. One of the big reasons I love to cook now as an adult. Thank You for all you do!
Maybe you are thinking of Wolfgang Puck.
@@WoodlandApothecary In 1994 The Chef hosted his first National “PBS” series “Sunshine Cuisine” with 80 shows, distributed on 280 PBS station across the US, Japan, China & Australia.
I got that from Jean Pierre's website.
😍😍😍
You did see him on PBS
I am cooking as well because of my grandmother.
A master of his craft still having fun doing it after 40+ years. Beautiful.
To me that's the true definition of retired.
I love these videos! Keep them coming! You wont hurt my feelings if you wanted to post more per week!!
Kmī
You teach chemistry, physics, philosophy, and how to speak with a French-Italian accent and all I have to do is ring the bell and hit the thumbs up. Thank you.
Wow, thank you! 😍
You're the only one to teach how to cook while having fun and keep me laughing. You're a genius. Thank you.
I'm not a trained chef. I am actually an auto mechanic by trade. I learn a lot about cooking, grilling, and smoking food here on TH-cam. There are quite a few very talented individuals that have elevated my food preparation abilities. That said, your channel is FUN! Do I need to be entertained to learn something? Well, no, I guess. That said, I enjoy when Chef Jean-Pierre uploads a new video, because I'll learn something new and have some laughs and a lot of smiles while watching it. I think we could all use a few more smiles lately. Thank you sir. BTW, I'm already subscribed and I rang the bell too. Wouldn't want to miss one.
Thank you Ken! I have been to many seminars and the one that taught me the most were the one where I had fun! As a cooking instructor in my school I observed that is my students had fun they paid attention and learned and remembered much better! Thank you for your comment and thank you for watching the channel! 😍
I appreciate you taking the time to show us how to get the egg whites right. A lot of other shows would just explain what they are looking for and then cut to perfectly fluffy egg whites. It's much more informative seeing the process, also very entertaining.
Yes and he even shows you a runny white , & keeps showing you until it catches & is a perfect soft peak. Impressive, he is very impressive.
I have been watching for a few years and thank you for your wonderful teaching. I’ve elevated my level of confidence in cooking incredibly. Watching these older videos with you instructing us is even better than what you do presently. I don’t care about the length, the heigh level of your expertise is what I prefer. ❤. God Bless you chef for giving so much of yourself in every way! 🙏❤️
I just LOVE hanging around.....Thanks Chef you are always entertaining.
You get a stiff peak from overbeating. This answers so many questions....
8
the 7 ppl who dislike this video are the TH-cam Meringue Police, or just hate lemon so much they are sour pusses.
too much playboy channel
Chef - You are one of the most amazing chefs out there. It's a strange time where everywhere on the Internet, I see a bunch of clips about cooking, but almost all have forgotten to take the time to really teach people how to cook, how to prep, how to use tools, how to get to know about ingredients, and how to have fun in the kitchen. You are by far my favorite chef and I discovered you by accident. I am so glad you decide to post videos for all of us to see and learn how you cook. Every clips you post, I always take away at least one tip, one lesson, one recipe, etc. that I will treasure.
I wish I could give you a big hug doing what you do and to share your expertise! Thank You!
Back at you Adelina! YOU are the reason why I do this! There is nothing more satisfying that to hear from people like you! You are the reason why I do this! I will keep on producing recipes as long as I can!!! Thank you so much for watchin the channel! 😍😍😍
The world is a big space. Throughout time people have shared their physiology with mankind. I have no interest in science and how the world was created. I have no interest in how radar, the lightbulb, or TV was invented. But I do have an interest in how too cook the best meals and sweets. So it is a privilege to be able to follow Chef Pierre's quest to share his knowledge with the world. I'm pretty new to his channel, so I have loads to catch up on. But every day I learn something new. And if you can something new every day? Then you become wiser and more skilled at your craft. I was a pretty bad cook before meeting up with Chef Pierre's lessons. I overcooked food, I undercooked food, I made my sauces too thin or I made them too thick. I was a disaster in charge of a kitchen. But now I am confident that I get everything right. I have to say that my favourite dishes involve seafood, always a problem with overcooking. Now I turn out perfectly cooked dishes that even surprise me. I can also turn out dishes at home that I thought were only available in the top restaurants. But what I love most is his approach to cooking. No strict measurements, and no restraint over ingredients. If your family doesn't like capers or any other ingredient, then don't put it in. The idea off creating a meal that you all enjoy is what comes first. I love the concept of how the flavour will be really found by how it flows over the tongue. Too liquidty and you don't getp the the flavour. Too thick and you get the flavour of the thickener only. I have a very
small kitchen but I can cook most meals Chef J P creates. So if you want to go from cook to chef? Follow Chef J P
This Limoncello looks amazingly delicious, lemon is such an important ingredient and so underrated.
Oh I love lemon
lemon is like butter it makes everything better
You are a great teacher! You explain things very well….your wife is SO lucky to have you!
New dance craze, Chef. The Limoncello 2 Step.. Sure to be a big hit, just like your cooking. More entertaining than the Superbowl 😂. Keep on cooking Chef.
You're not talking to much when cooking or in this case making a dessert,The explanations are what makes it 10 times easier to understand the recipes 👍
Cooking Chef Pierre's style makes the cooking fun. God bless you and your family.
🙏🙏🙏😊
Chef Jean Pierre, soft peaks, with egg whites, is so important, for proper mixture, & can go from wrong to perfect so fast. You are so smart to go over it, until the new cook gets the importance. With the cost of eggs, this is a really smart way to teach. Thank you for being such a lovely, & smart teacher, as well as a great chef.
I've watched you for over 4 hours today and let me tell you,YOU make me laugh so much.I really love watching and listening to you.God bless you.
🙏🙏🙏👍❤️
Your videos have made me understand why nice restaurants charge the price they do for the food. So much time, effort, and passion goes into good food!
Best chef on TH-cam.. Chef.. you’re the real deal!! Thanks for so many lessons
That was a nice tribute to Emeril, Chef!
Have mercy! You crack me up!! 🤣
Cooking & comedy!!
Thanks Chef! You’re the best of the best!!
Every ding-dong chef online zests from below, even those classically trained. But you are absolutely right Chef; zesting from above is by far the superior technique. I also like the floating wisk in my Kitchen Aid mixer.
Thanks for both tips ...
That whisk tip changes everything 😳😲😃
Your cooking classes must be a riot for the students. Thank you for sharing your love of cooking.
Since I start watching your channel, I have been cooking with you every day. Your recipes are easy, simple and you are amazing. Thank you for your suggestions and recipes and you are also funny to follow. My husband and kids thank you as well.
Adding sound effects as you cook is indeed important, adds extra fun and gets you more involved. Works for just about anything in life actually.
Ding dongs in the kitchen & Chefs sound effects for soft peak egg whites!…Chef the best part is….Everything!
I knew chef is very informative and descriptive about what he does, but the explanation of the roundness of the spatula and the folding technique is amazing and went far an beyond to communicate that. Salute to chef!
It is Wednesday and I can't sleep. The anticipation for Chef Jean Pierre's new video on Thursday morning has me giddy with excitement. I think the Chef should invite us all to Ft. Lauderdale for cocktails and dreamy deserts. Chef, I will stay behind and wash the dishes while you make us some delicious after dinner drinks.
I'll help with the drinks, err, I mean dishes. And I've made limencello. So easy and tasty. I'll bring some with me.
For sure!
With all this crazy going around in the world today; every time I watch your videos it helps to remove that negative energy "my friend" please keep these cooking videos coming!
I am beginning my journey of training to be a chef. I cannot afford to go to Culinary school, so I am self-taught as well as training under my chef while at work. Reading the books WHILE also understanding is difficult. But watching you makes it easier to comprehend what I am doing!
I learned how too make meringue in cooking school in the army. (1967) we only had hand held whisks to use. Then,the moment of truth came when we turned the mixture up side down, if their was no messy runny white blob on the counter it was a success
That looks so delicious! I love how your videos are always real and you don’t cut stuff out.
Whoever told you to stop talking, please don't listen to them. WE LOVE your talking.
Chef: I am crazy for limoncello, I will make this tonight. Also, it is always wonderful to listen to your kindness. You are right, that "Bam Chef" is another beautiful man. You are a kind man. Now Chef, go get those ding dongers.
BTW Chef, I drive UBER part-time and picked up one of Chef Emeril's sous chefs from a Asian market in New Orleans. When we got to the restaurant, your old friend was outside and he looked very healthy and happy. Happy Independence Day Chef Jean Pierre 🇺🇸🎉🇺🇸🎉🇺🇸
Chief Jean-Pierre - Thank you for your secret regarding releasing the wisk on your Profession Kitchen Aid mixer, I’ve dealt with unmixed ingredients at the bottom of the bowl for many years. I hate to admit it, but I was one who used the grader upside down. Never stop teaching and a big thanks to your cameraman’s comments, he makes me laugh.God Bless.
Hearing you speak so fondly of Emeril Legasse was such an awesome surprise in this video. Thank you.
I really admire Chef's combination of light-hearted, friendly manner AND exacting standards. There's no way he's going to demonstrate or produce anything other than top-shelf dishes. He does it all in such an approachable fashion.
😊 thank you
I gained 5lbs. watching this. It looks delicious. Thanks, Chef.
I gained 20lbs, so it’s ok lol
Chef, I've been cooking since I was 5 years old. Spent over 22 years in the restaurant business, with my share of cooking and prep. I teach my friends now so they may eat better. Thanks for the lessons!
Can't thank you enough for your tutorial on making soft peak egg whites. Incredibly helpful.👍💜
I saw this and it was my husband's birthday. I changed my plan as to what to make for dessert. No cheesecake! I made this for dessert and he loved it more than he did his birthday cake! Thank you!
You are a first class chef , a captivating personality, and I very much enjoy listening and learning from you ,I would really love to meet you in person ,as I'm am addicted to your channel daily .thank you.
🙏🙏🙏😊
Thank you Thank you Chef Jean Pierre------I have been watching your cooking show since last summer. Not only have I learned a tremendous amount of cooking skills, but have enjoyed your cooking show immensely. I watch you in the morning and you put me in a fantastic mood to start the day. Thanks again my friend. You are the best hands down. Happy Cooking
Thank you so much for all your cooking tips Chef 👨🍳 we love ❤️ your wonderful personality and your great sense of humor.❤️❤️❤️❤️❤️❤️❤️❤️❤️
The only thing I don’t like is there is only one a week.
But you are double retired so enjoy your life and I will rewatch and recook what you have taught me until next week.
God Bless America, see you next Thursday.
GREAT RECIPES BY an EXCELLENT and VERY HUMOROUS TEACHER.... Thank you Chef Jean Pierre.... I look forward to your shows .....and your humorous ways.........
The tip about the soft peak was wonderful! Your channel is very entertaining and informative. Thank you!
The tip of the peak or the tip of the pick, it's up to you! Mama mia!
This food makes the full hungry again
Hello Chef Jean-Pierre. You are an awesome chef and you make cooking so easy to follow. Love all your videos.
Thank you chef! Your recipes are phenomenal ! And your teaching skills are the best. I love cooking your recipes and learning as I go. Your philosophy of cooking is spot on. The final dishes that come from my kitchen now are making my family and friends very happy! They have nicknamed me the chef. God Bless You! 👍😁🥰
I don't know whether I come here for the great looking food or the comic relief.
New word: SIRCLES.
My mother makes the greatest trifle I’ve ever had, but she never used limoncello. So there will be no conflict when I make this ❤️
Vinny…when my son was young he always wanted the most colorful product and I always refused to get something that was already made because I wanted him to see how easy it is to make your own, whatever it may be. He is now grown up and told me that he now understands why I used to make whatever he wanted instead of buying it.
I love watching your videos Chef. You make me smile, AND you make me hungry!
Thank you! you made me smile as well!!!😊👍
Really enjoy your channel. Thank you for making cooking fun and enjoyable again. I have tried several of your recipes. Soooo delicious and pretty. Thanks again!!
Compared to you, my cooking experience is not very much, ive been a chef for 13 years and you just taught me a neat little trick with not pushing up the whisk in the kitchen aid. Thank you chef 🙏
Chef Jean-Pierre is so wonderful . I love ❤your channel and recipes . Thank you so much for your show😊
Thank you 🙏
Salt is magic indeed! Butter too! This channel is such a GEM! Thank you Chef!
I love cooking food for other people and with your videos I have worked to improve my skills and get new and interesting recipes as well. Thank-you for the great content and sharing your love of cooking with us.
My pleasure 😊
You and Jacques Pepin talk about the Micro plane grater with adoration. That tool must have been a game changer for cooking.
Chef Bam! Hah
You are not kidding, it was difficult juts to get the zest without the rhyme!!! BTW thanks for always responding to some of the comments, I appreciate you taking the time! 😍
Chef, I LOVE your sense of humor 😄 the joy you get from cooking gives me joy!!
mon chef-présentateur préféré et la raison pour laquelle j’adore les jeudis
😍😍😍
I don't think I have laughed so much. Love it.😅😅
"a child could do this, not my child, I don't have one actually"
I thought we were your chef kids
The one episode he says "A child could do this! Not just Julia Child either." 😂
That is certainly the main raison I love your guys! 😍
@@whatdoiput807 They worked really well together.
adopt me anytime! lol the kitchen after we would be done would have every bowl, utensil and appliance used. 1 month of cleaning guaranteed! but we could feed a small country afterwards 😂🤣
People who have children are not as happy as you are Chef ;) Wise man!
Thank you for teaching us. You are wonderful! 🥰
Thank you 🙏
Can you please explain again about that peak? ........😂 Just kidding, I love it. Chef Jean-Pierre, best chef on TH-cam
Chef Jean-Pierre: Sir, when I was in the US Military, I was stationed in Northern Italy for 7 Months (by Venice) .... "Small Town Cooking" was my favorite -- not knowing better, I once had "Lemonchello Gelato" on a very hot day .... It was great, so I ordered more! I ate a lot .... Not a good idea: driving home I was almost hit by an oncoming car 😳 Then I realized I was driving on the wrong side of the road! I was clearly in "La-La Land" 😝
🤣🤣🤣
I’ve been grating my lemons wrong. Going to buy that tool. Thank you for teaching us who want to learn to cook like a real chef but can’t go to school.
Vous etes le meilleur Chef Jean-Pierre, je vous aime!!
fave video so far
Chef Pierre, 😂be sure I spell Pierre well. You teach with a sincere and honest heart. I am glued to your classes, just know you three days ago.
Bonjour Chef ! another great desert !! I am so glad as I love "everything lemon" !! Now the beauty of your channel is that you actually TAKE THE TIME REQUIRE to TEACH us. You are not just throwing a quick recipe to show how good you are. I love, love to follow you and so far, I am making a lot of the recipe and I always succed... I am so so happy and it is delicious !!!! Merci mon cher Jean-Pierre and crew,of course.
Grating on TOP of the lemon is such a great tip! Looks so delicious! Thank you for another fab recipe.
❤️🍋❤️
You never disappoint Jean-Pierre! Love love watching you cook! So inspiring!
One attractive point of a triffle is that you can take simple, ready to go ingredients and put them together into something pretty terrific. Making this or like things is great ut, not necessary for a good desert. 😊
Chef you are the best you had me laughing when you said “poop remember the sound effects are important” 😂😂😂
God Bless America & Chef Jean Pierre!
I am learning so much from your videos. So many tips you give really helps.
Is the most thorough, Food chef teacher ever. He would have been a brilliant comedian if not a chef . He's hilarious Collin reminds me of a cross between Italy France and Newark New Jersey. He will inspire the most awful reluctant Chef to want to try . I just discovered this channel in Benz watched. I'm hooked. Please John Pierre keep them coming great videos.
Thx for teaching your cooking philosophy. Love it!!
Looks so frickin awesome. I dont know how Ive never heard of this gentleman, because Ive been obsessed with cooking for 20 years, but he is awesome, and doesnt half ass in these videos.
Thank you for them, and I cant wait to watch them all. That paella one looked so good.
Chef I just got back from the ER, I came home started watching you and you gave me the best medicine....laughter. Thank you very much!
Yan from ‘Yan Can Cook’ was the original ‘Bam’ cook not Emeril. Loved watching his show. Very entertaining and a very good chef! ‘If Yan Can Cook, So Can You’! 💖🇺🇸
ONE OF THE BEST CHEFS ON TH-cam!RESPECT
Thank you 🙏
I always wipe my bowl and whisk with white vinegar before making meringue. Works every time.
Chef, you are great!
I love this guy...
This dessert is just so delicious! I used four large old fashioned glasses because I did not have any trifle dessert bowls. Each glass held two pieces of cake soaked in the Limoncello simple syrup with lots of cream. This dessert is very rich and filling. My friends lived it! All the ingredients go so very well together especially the strawberries, spearmint and candied lemon peel which were so “refreshing” with the cake/Limoncello cream. Chef was correct about doubling the recipe if you are serving more than four people. The simple syrup Limoncello can be frozen for later use too. Very Yummy!
I was hoping to keep it in my fridge for 17 years... Just kidding. Love your videos Chef, Thank you.
Thank you for this mixer trick! I rarely use my mixer because I am always doing small batches and it doesn't mix the bottom. What an easy solution!
You’re one in 1 million!! Thank you so much for your recipes.
"you can go in the same place twice, unless you're BLIND! " hahahaha. I love you chef, entertaining as always. you must do videos 2 times a week, once a week is not enough 😀😀
I've heard overbeating to stiff peaks can make you go blind....
@@NAFUSO1 7:33 you'll hear it, it's hilarious
Love Limoncello Trifle. Light dessert thats great anytime of day or night. Thank you Chef. Enjoy your weekend everyone.
that powdered sugar took it to the next level visually!