In this crazy time of social media, how blessed we are to have Chef Jean Pierre. He is so humble that even recommended chef's Bruno Albuze channel. Thanks for all your great work chef, but most important, thanks for being you.
Sir, thank you for reviving my love of cooking. Your enthusiasm, joy, and energy in the kitchen is amazing. I have become so inspired by you that I've dusted off my chef's coat and have gone back into the kitchen making gourmet food for my family at every meal. I do it to relax in the evening after a hard day's work - because to me, cooking is one of the purest expressions of love.
Yeah, I feel you, friend! Cooking is not my profession, it's my hobby, but I do love it and am passionate about it. It's really great for the soul, isn't it?
I totally agree that food is an expression of love. I do, however, feel insulted if nobody makes any yummy sounds with my cooking, or says "it's good." Just good??? It's fantastic! I enjoy cooking and want everyone to be happy with my meals. Fun hobby.
@@daphnepearce9411 if i hesr anything except chewing, i know i fudged up. The only thing i wanna hear is a fork hit an empty plate and my kid to let out a loud burp. Lol
Did I just hear that correctly? Did you just say your English is getting worse as you getting ready to retire? You cannot retire.😢 We need you !!!!!!! ❤
I’m proud to say I’ve watched every video in Chef JP’s catalog. I rarely end up making the recipe but he’s just so endearing and fun. Amazing teacher. 👍
@@mjremy2605 I cook, just not as often as I like. My fiancée loves to cook, and she enjoys Chef JP videos as well, she cooks 90% of the time because I’m average at best. I just love the positive energy of this channel and I pick up a lot of tricks.
AHHHHH! Did I hear you say retirement??? ABSOLUTELY NOT!!!! Someone give Jean-Pierre the Cognac Elixir of life rejuvenation potion! We need to keep him going! I did check out the other Chef channel you suggested. The recipes are good but I really prefer this channels presentation style and the relationship between you and Jack it really makes for an enjoyable and entertaining learning experience. God Bless you both! Cheers my friends
Retirement, I know from Culinary Experience you deserve it, in a Chef’s career an 8 hour day is Part Time… People truly have no idea how many hours a Chef of your Expertise has worked. I did 48 years, I probably only worked an 8 hour day 100 times if that, and Sick days in 48 years I can count on 1 hand. Jean Pierre if it’s true I for one understand, I too loved cooking but a tough career, anyone wanting to be a Chef today and want’s a family life , Do Corporate Cheffing ❤
This is hands down my favorite TH-cam channel. The food that Chef makes is fabulous, I have tried several of his recipes and they are wonderful. I really envy Jack who gets to eat all of the food that Chef creates. Jack, you do a great job! Please keep up the good work.
Chef, started watching you about 1.5 years ago when I caught covid and did nothing for 2 weeks but watch TH-cam videos. I got to you at that time through your how to cook a perfect steak video because I wanted to improve my steak game. Now here we are 1.5 years later and I know come Thursday when I set down in the evening what I am watching before anything else. Even my kids love watching you now. They know that onyo is always #1! I used your stuff turkey breast video as a base to wow my parents this last Thanksgiving during a very difficult time for my father who has major health issues now. The stuffed turkey breast made his day. Thank you,and I mean that, for my family. You are such a positive and informative man who is using his lifetime of knowledge to bring happiness and improvement to people like me all over the world. Thank you so much, Chef.
Jack. Love the finger animation. I have been doing my best JP impressions to my wife when tasting my dishes. She cracks up over it. JP. I got a little scared heat Ring you talk about retirement. I get so much joy from this channel. Please keep up the great content. Looking forward to the knife sharpening video. Salute!
Your enthusiasm, sincerity, humbleness, and passion for cooking make you an absolute joy to watch! You are both informative and entertaining! Keep up the masterwork, Chef JP. Also, much respect for Jack as well! Wonderful humor and amazing editing skills! You make the videos seamless and easy to follow! 🥰👏
Thank you so much chef for showing us how to make this beautiful dish!!! I just love how Jack is making those cartoon images of himself it really makes for great fun in your videos!!!
I'm crazy, you're crazy. I'm going to try this. You are by all measures the BEST teacher of cooking that I've ever experienced. The fact that you take the most complicated cooking processes and break them down so that even I (a child) can do it, has increased my expertise as a cook to a whole new level. Meilleurs voeux à vous! May you reach 5M subs (you deserve it!).
@@ChefJeanPierre You are SO welcome! I have just made it and it is superb. Since I live alone, I'm going to take some to work for my coworkers since they would really enjoy this.
Once again, I watch Chef make something, and I end with a smile and a warm feeling inside. These videos just make me happy. Thank you Chef Jean-Pierre.
Y’all are such a treat! The enthusiasm, the spontaneity of character, and the food combine to make a truly wonderful experience. I have never been so hungry or laughed so much as I do when watching one of your videos! Really enjoyable all the way through! Keep up the great work!
@@Johnny_Guitar I had the joy and privilege to grow up all over the United States. Every where my family lived I always ended adopting something of the culture of that area. We had the fortune to live in the Deep South for many years. We very quickly grew to love the people of the south and as a result I retain many of the mannerisms acquired while living there. “Y’all” is a sort of catch-all for a gathering of two or more people. It’s a sort of quick and semi-polite way to recognize everyone. There isn’t a day that goes by that I don’t miss all of my beloved southern friends and some of their cuisine… don’t miss the weather but I sure as hell miss the people and the food!
I did your rib roast and got a vegan to eat it! And if I continue to cook what you show, I am going to start a TH-cam channel calling it my 800lb life from Chef Jean Pierre! You are the best!
Another great video. I always give Chef Jean-Pierre thanks and credit. But today, I'd like to thank Jack for his camera and editing. You guys are a great team. You must be proud working with Jean-Pierre and be able to eat his food. Keep up the great work, Jack 🙂
J'adore votre passion, votre phrasé, votre style et votre dernière phrase dans cette vidéo : "I love my life" - votre enthousiasme et vos partages sont des cadeaux. (en plus des méthodes) Je vous souhaite longue vie !
In the UK a classic Cumberland Sauce goes really well with this type of cold sausage roll sliced and served with a fresh salad. Great as a summer day lunch.
Jack is always ready with a funny little cartoon caricature of himself with his tongue out and ready to sacrifice himself to taste your kitchen creation! Too funny! I love the sausage roll recipe. That would be a big crowd pleaser. Beautiful, and great technique at every stage of the development of this tasty treat! I am enjoying watching all of your content. Bon Appetit!
My wife absolutely love this channel. In the kitchen when we cook, we always pronounce onion "onn-yon" as Chef Jean-Pierre does. He should sell t-shirts! Even a child could do it!
Absolutely wonderful...I can't wait to make it. My family is having a HUGE reunion at a beach house in Destin, Florida next month! This superb dish is now on the menu for the trip!! Thanks again to my favorite Chef...Jean Pierre!!😀
Chef … I became a fan about a month ago. Love your videos. I’ve watched about a hundred so far. My daughter arrived in Ft. Lauderdale today (she’s going on a cruise Monday). I told her to go to Publix and look for you 😂😂😂 Thank you again for your great videos. Entertaining and informative.
That dish looks wonderful. However, the best thing is spending time with the chef and watching to how he made it. I always enjoyed seeing him, when he was on other shows. He's a great and friendly soul.
I know what I am doing this weekend. My butcher will grind for me. Leftover breakfast idea. Slice cold, skillet fry in bacon rendering grease, on each side only enough to warm thru. Plate with poached egg, avocado slices, perhaps a Tbspn of salsa or pico de gaio as a pinnacle. Thank you very much for such an awesome idea Chef. Be well
Hi Chef Jean-Pierre! This looks really good. I'm adding it to my folder. PLEASE don't retire your TH-cam channel!!!!! We love watching you! Thank you so much for sharing!
Please Chef do not retire!! I've been folowing your channel since the the very beggining, and learned a lot! After all, it's just cooking, it's not rocket science...
Dear Chef, i am a 42 years old Chef from Germany. And i will say thank you! Over the years i lost some of my creativity and passion😢. Your videos give me that feeling back that cooking is one of the most wonderful things in the world! My deepest respect for you, your team, and your work in generell!
Chef ~ Did hear the word, "retire"? I understand but oh how I will miss you! I hope you are well, and you just want to relax and drink wine with your friends. I think I have started watching you over a year ago...I have gone back and binge watched all the episodes. I have learned so much and I enjoy you all your talking! I could listen to you for hours and I have binge watching 😊. Thank you so much for sharing your time and talent!😊 I'm watching as long as you continue, then I will go back and watch the lessons all over again!
Watching a great professional at his craft is always a pleasure, but a great craftsman who's literally RADIATING joy, enthusiasm and love for his craft is absolutely fantastic. Thank you, Chef, for yet another masterpiece.
You're not allowed to retire!!! 😢 lol. Both my gf and I love you. My daughter keeps saying again?when we watch you haha. You've helped me so much chef! Thank you for sharing your knowledge. I really look forward to your videos.
Dear Chef Jean-Pierre - you just uploaded this sausage roll at the right time. I have a lady's morning coming up and sure will make this!! It looks delicious. One of the things I like is that I can prepare it the evening before and serve it as a cold Paté with some homemade pickles. You're simply the absolute best 👍, grand bisous as always 😍, Eleonora
Chef, YOU are amazing! You mentioned that you might be retiring soon. I don't think you should. The biggest reason is that I don't want you to. And,the second reason is that I don't think anyone else does either. 😂 I look forward to watching your videos all the time,and I enjoy them so very much. You always make me smile and laugh while I learn how to cook something new. Thanks again for all you do.
Chef, I totally love your English love your accent. Don't ever change Chef, stay the beautiful person you are. Love your channel. I can relate cause I too hardly ever measure or follow a recipe to the letter.
You know my biggest problem with you, Jean-Pierre? I don't get to watch you enough. I've watched everything you've ever put out, twice probably. You are an absolute joy to learn from, sir. I can tell this isn't just about $$$ for you. This is your heritage as an Italian and a Frenchman. Somehow you can also pull off being all American. You love spreading the joy of good food and we can tell. You're as authentic as it gets, chef. God bless you and your crew.
There is nothing better than cold pork pie or sausage rolls. My family would be them every Christmas to have over the holidays. I have to try this recipe. Thanks for sharing, as always, Chef!
It's so good the ideas you come up with for alternate ways of serving up the same basic foods, these are a perfect way of giving an alternative sausage roll and chips meal, or a bite snack for your elevenses at work.
There's nothing I enjoy more than watching CJP cook. TV is boring...this is fun! I made the compound butter the other day...may have overwhipped it, but enjoyed doing it...also did CJP Hollandaise Sauce - awesome.
A nice addition is mix honey and dijon mustard to "line" the pastry - in between the pastry and the meat, in other words. Then grate some mature cheddar and sprinkle that onto the egg-washed pastry - by the time you have cooked that for 45 minutes, the cheese gives a wonderful crunchiness to the pastry. Sprinkle with cracked black pepper, sesame seeds or whatever floats your boat for extra yumminess... Another twist is to egg-wash the entire "inside" of the sausage roll and then sprinkle finely grated parmagiano onto the egg wash and then place the sausage meat - you get a wonderful cheesy border between the meat and the pastry. Either way, you get meat, cheese and pastry all in the same package. You will never buy another "supermarket" sausage roll again
You are an amazing instructor!!!!!! EVERY recipe I have learned from you has come out perfectly!!!!! EVERY ONE! Thank you very much! for each and every recipe!!! and bringing your joy of cooking to all of us.
You are just the best, Chef! You really do love your audience-"I love my life and I love to cook for you!". Endearing words to hear when watching your videos! Thank you for being a light of happiness!
I love your videos Chef! Every one of your recipes I’ve made has been delicious, and so easy a child could do it! I’ve learned so much about cooking from your videos. Remember onion always first (unless you are adding bacon)!!😊.
Amazing once again Chef. Keep them coming as you are the best!! As a matter of fact I work with a young girl who just today said that she needed to learn how to cook. I without hesitation sent her straight to your site and told her there is no better teacher! Thank you for what you do.
Thank you so much Jean Pierre. You are so appreciated. We've watched all your videos and look forward to every next one. I cook so much better, now. I owe it to your instructions. Thank you again.
I have a concern about what I heard during your video Chef. You mentioned something about your English being worse as you approach retirement. Selfishly, I hope you aren't thinking about retiring from your TH-cam channel because your videos bring so much joy to me, and I would miss them dearly. Please keep them coming! You are an absolute treasure!
You can’t imagine how much my cooking has improved because of you! Thanks! Because I am from germany I can’t order from your store, and the Wüsthof, serrated pairing knife is only available in the US market. So I did what anyone would do: I emailed them and they said that they don’t make it anymore, but still have a few left in their factory, but cant ship them. So I will be traveling across germany to Solingen and get one!
Well, you've done it again. Thanks God, I just finished eating otherwise I would be in trouble! I have no doubt that is delicious, now I have to try this and make puff pastry, I never made puff pastry. Mom used to make it but now she doesn't know how to cook anymore, she would have to make it if she could..... now I have to make everything by myself. The sausage is piece of cake, the puff pastry not so sure, I remember mom work all day and we would eat it in in an hour if she would let us. She constantly kicked us out of the kitchen.😂 Thank you Chef, love your videos ❤
I have made lots of sausage rolls (not a chef by any means!) & I roll out the pastry & add the meat filling with a piping bag and oh the messes I have made - this is a much better idea - Thanks Chef!
Chef, I made sausage rolls this morning. My goodness what a delicious thing this is. I used what I had and I had frozen puff pastry dough and into my sausage I put herbs de province and then when I rolled them up in the sheets I put a layer of caramelized onion on top. Now that's very simple compared to yours but it's certainly was delicious. So delicious you could eat them all in one sitting😂❤😊
I never really thought about putting any fruit other than apple in my sausage rolls, but after this im going to have to try some others. Maybe some lingonberries. The Swedish love them in thier meetballs so :)...Thanks.
im a simple man, i see a Chef Jean video, i click it to watch it and thumbs it up. every single time.
You found the right channel, bro
Thank you so much! 👍🙏❤️
Makes two of us. 😊
Three of us. Chef JP doesn't disappoint
I do too! Every time.
In this crazy time of social media, how blessed we are to have Chef Jean Pierre. He is so humble that even recommended chef's Bruno Albuze channel. Thanks for all your great work chef, but most important, thanks for being you.
🙏🙏🙏👍❤️
@@ChefJeanPierre Self deprecating is Very humorous.
Jean - Pierre and Bruno together on a video would be awesome ! They are my favourite chef's in youtube.
@@blayasblay3941 Collab! Great thought.
Well said , my same sentiment …
Sir, thank you for reviving my love of cooking. Your enthusiasm, joy, and energy in the kitchen is amazing. I have become so inspired by you that I've dusted off my chef's coat and have gone back into the kitchen making gourmet food for my family at every meal. I do it to relax in the evening after a hard day's work - because to me, cooking is one of the purest expressions of love.
Yeah, I feel you, friend! Cooking is not my profession, it's my hobby, but I do love it and am passionate about it. It's really great for the soul, isn't it?
I totally agree that food is an expression of love. I do, however, feel insulted if nobody makes any yummy sounds with my cooking, or says "it's good." Just good??? It's fantastic! I enjoy cooking and want everyone to be happy with my meals. Fun hobby.
@@daphnepearce9411 if i hesr anything except chewing, i know i fudged up. The only thing i wanna hear is a fork hit an empty plate and my kid to let out a loud burp. Lol
I almost cried when Chef commented about as he gets ready to retire. I hope that is no time in the near future as I love his teachings.
Did I just hear that correctly? Did you just say your English is getting worse as you getting ready to retire?
You cannot retire.😢
We need you !!!!!!! ❤
🙏🙏🙏👍❤️
I’m proud to say I’ve watched every video in Chef JP’s catalog. I rarely end up making the recipe but he’s just so endearing and fun. Amazing teacher. 👍
This this this. Guilty of not making enough but will do this one - great to have for the week
@@Scotsdave Let us know how it goes! (:
So what is keeping you from cooking? Why not do it?
@@mjremy2605 I cook, just not as often as I like. My fiancée loves to cook, and she enjoys Chef JP videos as well, she cooks 90% of the time because I’m average at best. I just love the positive energy of this channel and I pick up a lot of tricks.
Don't go gaining a bunch of weight by making everything in all those vids!!
Chef JP you are so nice to recommend your millions followers to Bruno’s channel. I hope Bruno recommend your channel too.
You and Jack are amazing chef!! Anytime you comment back is just a day brightener. We all know you're busy, have a great day! SKAL!!! 🍻
I'm from the UK ❤ so now you are really talking my language 😉🥰❤🇬🇧
AHHHHH! Did I hear you say retirement??? ABSOLUTELY NOT!!!! Someone give Jean-Pierre the Cognac Elixir of life rejuvenation potion! We need to keep him going! I did check out the other Chef channel you suggested. The recipes are good but I really prefer this channels presentation style and the relationship between you and Jack it really makes for an enjoyable and entertaining learning experience. God Bless you both! Cheers my friends
Retirement, I know from Culinary Experience you deserve it, in a Chef’s career an 8 hour day is Part Time… People truly have no idea how many hours a Chef of your Expertise has worked. I did 48 years, I probably only worked an 8 hour day 100 times if that, and Sick days in 48 years I can count on 1 hand. Jean Pierre if it’s true I for one understand, I too loved cooking but a tough career, anyone wanting to be a Chef today and want’s a family life , Do Corporate Cheffing ❤
Thank you so much! 🙏🙏🙏❤️
Did I hear the word, retire in your video today???? No, no , no , no.....NEVER!!! 😢 ❤❤ . Take care Chef. Thank you for today's recipe!
Sheri
This is hands down my favorite TH-cam channel. The food that Chef makes is fabulous, I have tried several of his recipes and they are wonderful. I really envy Jack who gets to eat all of the food that Chef creates. Jack, you do a great job! Please keep up the good work.
Chef, started watching you about 1.5 years ago when I caught covid and did nothing for 2 weeks but watch TH-cam videos. I got to you at that time through your how to cook a perfect steak video because I wanted to improve my steak game.
Now here we are 1.5 years later and I know come Thursday when I set down in the evening what I am watching before anything else. Even my kids love watching you now. They know that onyo is always #1!
I used your stuff turkey breast video as a base to wow my parents this last Thanksgiving during a very difficult time for my father who has major health issues now. The stuffed turkey breast made his day.
Thank you,and I mean that, for my family. You are such a positive and informative man who is using his lifetime of knowledge to bring happiness and improvement to people like me all over the world.
Thank you so much, Chef.
Chef, I was having a rough morning until I watched your video. Now I'm happy and have a smile on my face!
You're the best French chef around online n I personally adore your cuisines n cooking style Chef love ❤️ from Sam India 🇮🇳 😂
Thank you 🙏 😊
@Chef Jean-Pierre Your welcome Monsieur 😘😉😂🤣😜 ❤️🇮🇳🇨🇵 just love the French hospitality
Now that's a sausage roll. Thank you Chef JP
Jack. Love the finger animation. I have been doing my best JP impressions to my wife when tasting my dishes. She cracks up over it.
JP. I got a little scared heat
Ring you talk about retirement. I get so much joy from this channel. Please keep up the great content. Looking forward to the knife sharpening video. Salute!
Your enthusiasm, sincerity, humbleness, and passion for cooking make you an absolute joy to watch! You are both informative and entertaining! Keep up the masterwork, Chef JP. Also, much respect for Jack as well! Wonderful humor and amazing editing skills! You make the videos seamless and easy to follow! 🥰👏
My wife used to call me "the ultimate sausage roll" until she saw this recipe & now I'm second place, & rightly so. 💯
Thanks again Chef, you keep the light in life always on and ready to shine upon others with your culinary prowess, inspirational!
Thank you so much chef for showing us how to make this beautiful dish!!! I just love how Jack is making those cartoon images of himself it really makes for great fun in your videos!!!
Hello from "Botswana" - I am so pleased that I found your channel
I'm crazy, you're crazy. I'm going to try this. You are by all measures the BEST teacher of cooking that I've ever experienced. The fact that you take the most complicated cooking processes and break them down so that even I (a child) can do it, has increased my expertise as a cook to a whole new level. Meilleurs voeux à vous! May you reach 5M subs (you deserve it!).
Thank you Robert! 😊
@@ChefJeanPierre You are SO welcome! I have just made it and it is superb. Since I live alone, I'm going to take some to work for my coworkers since they would really enjoy this.
G’day Chef and everyone here 🤗 greetings from the land of sausage rolls… Australia 🇦🇺🧑🍳
wrong
Once again, I watch Chef make something, and I end with a smile and a warm feeling inside. These videos just make me happy. Thank you Chef Jean-Pierre.
I enjoy your show very much. I have also learned a few things. Thank you for that. Please keep making your videos.
Y’all are such a treat! The enthusiasm, the spontaneity of character, and the food combine to make a truly wonderful experience. I have never been so hungry or laughed so much as I do when watching one of your videos! Really enjoyable all the way through! Keep up the great work!
What in the world is a yall??? A recipe???
@@Johnny_Guitar I had the joy and privilege to grow up all over the United States. Every where my family lived I always ended adopting something of the culture of that area. We had the fortune to live in the Deep South for many years. We very quickly grew to love the people of the south and as a result I retain many of the mannerisms acquired while living there. “Y’all” is a sort of catch-all for a gathering of two or more people. It’s a sort of quick and semi-polite way to recognize everyone. There isn’t a day that goes by that I don’t miss all of my beloved southern friends and some of their cuisine… don’t miss the weather but I sure as hell miss the people and the food!
I did your rib roast and got a vegan to eat it! And if I continue to cook what you show, I am going to start a TH-cam channel calling it my 800lb life from Chef Jean Pierre! You are the best!
Another great video. I always give Chef Jean-Pierre thanks and credit. But today, I'd like to thank Jack for his camera and editing. You guys are a great team. You must be proud working with Jean-Pierre and be able to eat his food. Keep up the great work, Jack 🙂
🙏🙏🙏👍
I love his excitement when he cooks
Every time you post a video, I make a new dish. I love watching you cook and learning from you. Thank you, Chef Jean-Pierre!
Jack keeps getting better w/the graphics too.
We’re the lucky ones having your wonder recipes and learning how to cook correctly. Thanks Jean Pierre!
J'adore votre passion, votre phrasé, votre style et votre dernière phrase dans cette vidéo : "I love my life" - votre enthousiasme et vos partages sont des cadeaux. (en plus des méthodes) Je vous souhaite longue vie !
I love you chef Jean! My house is full of food that I have learnt from u! My sons always give me 9/10 from my food.❤❤❤
In the UK a classic Cumberland Sauce goes really well with this type of cold sausage roll sliced and served with a fresh salad. Great as a summer day lunch.
Jack is always ready with a funny little cartoon caricature of himself with his tongue out and ready to sacrifice himself to taste your kitchen creation! Too funny!
I love the sausage roll recipe. That would be a big crowd pleaser. Beautiful, and great technique at every stage of the development of this tasty treat!
I am enjoying watching all of your content. Bon Appetit!
My wife absolutely love this channel. In the kitchen when we cook, we always pronounce onion "onn-yon" as Chef Jean-Pierre does. He should sell t-shirts! Even a child could do it!
Absolutely wonderful...I can't wait to make it. My family is having a HUGE reunion at a beach house in Destin, Florida next month! This superb dish is now on the menu for the trip!! Thanks again to my favorite Chef...Jean Pierre!!😀
Chef … I became a fan about a month ago. Love your videos. I’ve watched about a hundred so far. My daughter arrived in Ft. Lauderdale today (she’s going on a cruise Monday). I told her to go to Publix and look for you 😂😂😂 Thank you again for your great videos. Entertaining and informative.
That dish looks wonderful. However, the best thing is spending time with the chef and watching to how he made it. I always enjoyed seeing him, when he was on other shows. He's a great and friendly soul.
I know what I am doing this weekend. My butcher will grind for me.
Leftover breakfast idea. Slice cold, skillet fry in bacon rendering grease, on each side only enough to warm thru. Plate with poached egg, avocado slices, perhaps a Tbspn of salsa or pico de gaio as a pinnacle.
Thank you very much for such an awesome idea Chef.
Be well
Dear Chef! I love so much your channel and your performance :)
Can you show some rabbit recipes in the future? Thank you so much!
Chef, I made this for me and my wife. I used dried currants, sopressata and a splash of chardonnay, just because, wonderful!!!!
👏👍❤️
Hi Chef Jean-Pierre! This looks really good. I'm adding it to my folder. PLEASE don't retire your TH-cam channel!!!!! We love watching you! Thank you so much for sharing!
🙏🙏🙏
I remember my grandmother used to have the hand-crank grinder that she would attach to the table. 😊 ... Nice video Chef. 👍
Hello Chef ... Hope you and your staff are okay through the storm/flooding ... Thanks always for sharing your experience and stories ...
Please Chef do not retire!! I've been folowing your channel since the the very beggining, and learned a lot! After all, it's just cooking, it's not rocket science...
Dear Chef, i am a 42 years old Chef from Germany. And i will say thank you! Over the years i lost some of my creativity and passion😢. Your videos give me that feeling back that cooking is one of the most wonderful things in the world! My deepest respect for you, your team, and your work in generell!
Thank you Chef.Wishing you good health and more power.I love watching you❤
Chef ~ Did hear the word, "retire"? I understand but oh how I will miss you! I hope you are well, and you just want to relax and drink wine with your friends.
I think I have started watching you over a year ago...I have gone back and binge watched all the episodes. I have learned so much and I enjoy you all your talking! I could listen to you for hours and I have binge watching 😊. Thank you so much for sharing your time and talent!😊 I'm watching as long as you continue, then I will go back and watch the lessons all over again!
Watching a great professional at his craft is always a pleasure, but a great craftsman who's literally RADIATING joy, enthusiasm and love for his craft is absolutely fantastic. Thank you, Chef, for yet another masterpiece.
That looks absolutely PHENOMENAL! Chef JP - you da man!!!
You're not allowed to retire!!! 😢 lol.
Both my gf and I love you. My daughter keeps saying again?when we watch you haha.
You've helped me so much chef! Thank you for sharing your knowledge.
I really look forward to your videos.
From Malaysia. I have printed off several of your recipes. I will try this in about 2 weeks . Thanks.
You are the best!! I love watching your videos and then making your recipes. Please don't retire from YT
I just made Italian sausage yesterday, and I think I have puff pastry in the fridge. Serendipitous you should post this today.
Dear Chef Jean-Pierre - you just uploaded this sausage roll at the right time. I have a lady's morning coming up and sure will make this!! It looks delicious. One of the things I like is that I can prepare it the evening before and serve it as a cold Paté with some homemade pickles. You're simply the absolute best 👍, grand bisous as always 😍, Eleonora
Chef, YOU are amazing! You mentioned that you might be retiring soon. I don't think you should. The biggest reason is that I don't want you to. And,the second reason is that I don't think anyone else does either. 😂 I look forward to watching your videos all the time,and I enjoy them so very much. You always make me smile and laugh while I learn how to cook something new. Thanks again for all you do.
You're the amazing one, chef! Your food is spectacular, and you have such great energy!
I love that you Teach the true Technique of Cooking...
I learn more and more All the time.
Chef, I totally love your English love your accent. Don't ever change Chef, stay the beautiful person you are. Love your channel. I can relate cause I too hardly ever measure or follow a recipe to the letter.
You know my biggest problem with you, Jean-Pierre? I don't get to watch you enough. I've watched everything you've ever put out, twice probably. You are an absolute joy to learn from, sir. I can tell this isn't just about $$$ for you. This is your heritage as an Italian and a Frenchman. Somehow you can also pull off being all American. You love spreading the joy of good food and we can tell. You're as authentic as it gets, chef. God bless you and your crew.
There is nothing better than cold pork pie or sausage rolls. My family would be them every Christmas to have over the holidays. I have to try this recipe. Thanks for sharing, as always, Chef!
You just brought back a great childhood memory. My Grandmother made something similar and l loved it. Going to make this tomorrow night. Thank you.
That animation with Chefs finger wave is the 2nd best thing I have seen! THE BEST!!
Chef Jean-Pierre makes me smile every time. And he makes me a way better hom cook. Vous-êtes mervalleux, Monsieur Le Chef!
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Chef we all count the day we discovered your channel as a great day. This dish is perfect for a quick lunch. I am certainly going to try this.
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It's so good the ideas you come up with for alternate ways of serving up the same basic foods, these are a perfect way of giving an alternative sausage roll and chips meal, or a bite snack for your elevenses at work.
I need this beautiful sausage in my fridge, freezer and on my plate right now! Looks delicious.
Made this yesterday and it was absolutely delicious. Husband has asked me to add it to the Christmas menu.
There's nothing I enjoy more than watching CJP cook. TV is boring...this is fun! I made the compound butter the other day...may have overwhipped it, but enjoyed doing it...also did CJP Hollandaise Sauce - awesome.
Thank you 🙏
Absolutely fantastic ❤️❤️❤️
To Jack. Once again some fantastic editing.. It really makes the videos better and better.
Don’t retire. I love this
Chef is an awesome teacher & Jacks camera work is on spot. Thank you for the food for thought. I’ve tried several.
Chef you are the very best and I can't wait to make this .God Bless You
A nice addition is mix honey and dijon mustard to "line" the pastry - in between the pastry and the meat, in other words. Then grate some mature cheddar and sprinkle that onto the egg-washed pastry - by the time you have cooked that for 45 minutes, the cheese gives a wonderful crunchiness to the pastry. Sprinkle with cracked black pepper, sesame seeds or whatever floats your boat for extra yumminess... Another twist is to egg-wash the entire "inside" of the sausage roll and then sprinkle finely grated parmagiano onto the egg wash and then place the sausage meat - you get a wonderful cheesy border between the meat and the pastry. Either way, you get meat, cheese and pastry all in the same package. You will never buy another "supermarket" sausage roll again
You are an amazing instructor!!!!!! EVERY recipe I have learned from you has come out perfectly!!!!! EVERY ONE! Thank you very much! for each and every recipe!!! and bringing your joy of cooking to all of us.
I watch because I can't do what you can, brave and talented, it makes one smile even if I can't cook,Will try
You are just the best, Chef! You really do love your audience-"I love my life and I love to cook for you!". Endearing words to hear when watching your videos! Thank you for being a light of happiness!
I love your videos Chef! Every one of your recipes I’ve made has been delicious, and so easy a child could do it! I’ve learned so much about cooking from your videos.
Remember onion always first (unless you are adding bacon)!!😊.
I looked at a Chef Albuze video after watching this. Chef Jean- Pierre, there’s no comparison- you rock!
Amazing once again Chef. Keep them coming as you are the best!! As a matter of fact I work with a young girl who just today said that she needed to learn how to cook. I without hesitation sent her straight to your site and told her there is no better teacher! Thank you for what you do.
Thank you so much Jean Pierre. You are so appreciated. We've watched all your videos and look forward to every next one. I cook so much better, now. I owe it to your instructions. Thank you again.
I have a concern about what I heard during your video Chef. You mentioned something about your English being worse as you approach retirement. Selfishly, I hope you aren't thinking about retiring from your TH-cam channel because your videos bring so much joy to me, and I would miss them dearly. Please keep them coming! You are an absolute treasure!
You can’t imagine how much my cooking has improved because of you! Thanks!
Because I am from germany I can’t order from your store, and the Wüsthof, serrated pairing knife is only available in the US market.
So I did what anyone would do:
I emailed them and they said that they don’t make it anymore, but still have a few left in their factory, but cant ship them. So I will be traveling across germany to Solingen and get one!
I'm so so happy that I've come across your channel. And in only a few days you've become one of my favourite channels and chefs!
Nice! Nice! Nice! Love learning to work with dough! Keepin us moving chef! Thanks!
Well, you've done it again. Thanks God, I just finished eating otherwise I would be in trouble! I have no doubt that is delicious, now I have to try this and make puff pastry, I never made puff pastry. Mom used to make it but now she doesn't know how to cook anymore, she would have to make it if she could..... now I have to make everything by myself. The sausage is piece of cake, the puff pastry not so sure, I remember mom work all day and we would eat it in in an hour if she would let us. She constantly kicked us out of the kitchen.😂
Thank you Chef, love your videos ❤
I have made lots of sausage rolls (not a chef by any means!) & I roll out the pastry & add the meat filling with a piping bag and oh the messes I have made - this is a much better idea - Thanks Chef!
The French Freak, where do I go to kid nap you? I love so much and I always eat my lunch watching your videos. God Bless and longevity!
Being British (now in Canada) I love sausage rolls; so much so, I once had a roll in the hay! 😮
I love Bruno Albouze! I've been watching his videos for years, he is an amazing chef! And I love you too )))
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I love you Jean Piere. Your a simple guy. I love your recepes. God bless you and your family.
Thank you for being an inspiration to cooking at home. Keep up the great work Chef!
Looks like Sunday's dinner this week Chef, thank you SO MUCH. I'm making your Hunter's Chicken tonight... LOVE YOU, my wife and kids love you too!!!
Greetings from EGYPT ! Thx for transforming our kitchen
Chef, I made sausage rolls this morning.
My goodness what a delicious thing this is.
I used what I had and I had frozen puff pastry dough and into my sausage I put herbs de province and then when I rolled them up in the sheets I put a layer of caramelized onion on top. Now that's very simple compared to yours but it's certainly was delicious.
So delicious you could eat them all in one sitting😂❤😊
I never really thought about putting any fruit other than apple in my sausage rolls, but after this im going to have to try some others. Maybe some lingonberries. The Swedish love them in thier meetballs so :)...Thanks.
Awesome!......You just gave me a great idea for Christmas morning breakfast!!!