A Classic Salad Nicoise Recipe with an Innovative Twist
ฝัง
- เผยแพร่เมื่อ 10 ม.ค. 2012
- Watch and learn how to make a Salad Nicoise recipe classic style and then how to turn it up a notch and add a modern twist. Salad Nicoise was originally served to kings on the French Riveria with ingredients native to the area.
Throughout this presentation Chef Jon-Paul Hutchins demonstrates cooking and knife techniques, along with some great tips you can use every day. You'll be on your way to impressing your friends and family as you try out some new skills.
Watch more cooking demonstration and techniques on chefs.edu. To learn the way to turn your passion for cooking into a future that's anything but ordinary, call or visit Le Cordon Bleu at www.chefs.edu.
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This was my mentor at Le Cordon Bleu school in Arizona. He was AMAZING to learn from so much knowledge.
This Guy!!!!!! where do I start, I never leave comments firstly, not only does he give a very concise fool proof approch he stops to teach techniques and departs other pearls of wisdom (white, pepper, to chopping basil) all I can say is BOOM! Thank you can't wait to watch your other videos chef.
I love how you really get a sense of his enthusiasm for what he is doing in this video.
This is high end chef and the standard with enthusiasm.. Superb
recipe has no soul. You, as the cook, must bring soul to the recipe
I can't believe you're giving us all this vital culinary information for FREE!!! Thanks so much, Chef Jon!
Are you people high?
@@southernindigo1973 agree with you. Before TH-cam actually having chefs of this calibre teaching us was not available unless we attended their school.
@@marca4443 Why do say this? In the past, unless you attended their school, a person would never get this kind of instruction.
So glad to know that this caliber of chef even knows about the dollar store.
He gets paid through you tube!!!
Final presentation: Contemporary art for food, like haute couture in fashion, exciting suggestions of flavor in the abstract, but ultimately, you just want to be fed. The traditional salad will make love to your senses while paying respect to your appetite. Beautifully presented, Chef!
I love this chef's style. Very informative and at the same time entertaining. Looking forward to seeing more from Chef Paul!
Wow. Within a few minutes, I just learned a lot so many practical cooking/prepping techniques that are actually very basic but also very efficient. Thanks Chef!
Simultaneously learned and enjoyed listening to your lecture/presentation. My goodness, you make me want to attend Le Cordon Bleu school, but...YOU SIR would have to be my instructor for EVERY class.
You're like the teacher whose classes fill up 1st because ALL students want your tutelage
Kelly D i
I have been cooking for many years, even attended cooking schools, I learned so much. Thank you. Also, it is nice to see someone else who talks to their food.
EXCELLENT JOB ! CHEF GREAT PRESENTATION AND TUTORIAL !
Excellent presentation, a true teacher.
This guy saw into my soul. Everything is so fussed-over in pursuit of flavor. Love this video.
I have watched hundreds of cooking videos on TH-cam. I learned more techniques about cooking from this one video then all of the others I’ve ever seen combined!
I have learnt so much in the last 38 minutes WoW I wish I could afford to attend this school.
davey jones me too! I am blown away by this video!!!!!
I've watched a hundred Cordon bleu videos...this guy is the best. Hands down!!!
indoeed your right ... hands down bro
Gordon Ramsey says different
He's like Bob Ross of the culinary world
Jeff Ward agreed, I know everything he just said and still watched the whole thing...except salt not dissolving in oil, guess I never really thought of that or payed attention lol
But this isn't about Cordon Bleu. This is about salade Nicoise.
😆 "...oh look at you! That is a pretty potato. That is a very happy potato." Priceless!
I could watch this bloke all day. Skilled, informative and engaging.
Such smoothness in every moves and every small steps. Such calmness and love for food that you appreciate the property of every small ingredients. Applaud Chef Jon. Thank you for sharing the small things. Looking forward to apply these in my own creation.
I consider myself a next level cook, bored from dummed down cooking shows. You Sir, you know your stuff. Thank you. Subscribed within 5 minutes of watching your video. I would also de-string the green beans though.
Usually my favorite chefs are french or asian but I made an exception for this guy! Excellent! Thank you sir !
My Life Skills Culinary students LOVED this video. Even their Aide enjoyed it. This is going to be the first dish they make.
This man was amazing. He was very informative and he was very enthusiastic and endearing. Please use him more often. I’m happy they showed a contemporary style at the end as well. 5 stars
I love how excited he was on the different veggies 🥗 he was going to use in his salad. He’s a great instructor and chef.
A salad I didn't think I'd really care to try. Now I want one.
Thanks for the little chef's tricks.
Wow! What a gift you are to all of us..........learned soooooooooo much!! God bless you! ♥️♥️♥️♥️♥️
I like this guy, he is not one of those dour Chefs that takes himself too seriously.
Thank you Chef. I appreciated your detailed, but NOT boring presentation. You are the Mr. Rogers of the school...friendly, helpful and oozing with enthusiasm. Thank you again.
I married into a line a of European chefs and am a technique and/or recipe fanatic. Rarely does my classically trained husband enjoy a video with me. He did now. I’m well pleased as is he. Mad props, kudos, thank you. You taught well and made it as entertaining as it is informative.
His enthusiasm alone adds flavour to anything he touches
Chef Paul... you are a true a true Artist... So glad I watched this video.
love this video. I've made that vinaigrette probably 50 times since I learned it from a chef I worked under but making that garlic paste is such a huge improvement.
Amazing video. This is what 5 star cooking is all about. This has gotta be a $30 salad.
The best introduction to a salad recipe.
Reflecting on this video the song “Everything is beautiful, in its own way” comes to mind. In a beautiful way
his passion for reaching and cooking is backed by his obvious experience. I love how excited he gets when he realizes he has red pepper!
I watched this video a few years and tackled this salad. Watching the video over and over, pausing to take notes. It came out as lovely as he said it would. His tips are smart and not that hard. Wish I had a bigger kitchen is all. I will make this tonight. Cutting on a bias!
Most informative recipe video ever.
His technique is flawless!
That's just outstanding. The whole thing. Thank you for all of those excellent little tips - they really do add up.
I'm so glad to be schooled, salivating and entertained.
Love this chef! I've learned so much from watching your video. So delighted to see your enthusiasm and passion for cooking as well as teaching. What a jewel!
I came prepared to leave a snarky comment but ended up watching the entire video. Well done chef!
Jon Paul you’re a Master Chef....I received a free class today...🙏
A perfect demonstration of a Master who loves to teach
Tasting the salt water changed a lot. Very good point. And cook these green beans til they taste good. Such a quick masters coarse is so many things. Very skillful.
I think you mean course.
learned two new things.. garlic and salt, and the basil trick :-) thank you!
Learned ONE thing. Never watch this channel again
This Chef is Awesome !!! I had him asa teacher in 1994 at Scottsdale Culinary Institute. Very Talented. Good Guy!
Really enjoyed this video and learned several tips! I'm 60 and have so much to learn about cooking! What have I been doing all these years!
natural born teacher, i wish i trained under you chef.
Well done Chef !
So many tips and techniques shared by you to be applied to other recipies. I enjoyed every minute of your video.
Excellent chef the way you teach super
Amazing! You need your own show
the chef who can talk none stop .... like his techniques 🧡🙏
So many tips! Thank you, chef!
Chef Hutchins, you are awesome!
Wow, I learned so much from this video, thank you for sharing. ❤️. Lovely salad and will be making this for a BD party tomorrow.
I made this salad and everyone at the BD party, absolutely loved it!!!! I had to write out the recipe at the behest of my son and the guests!!!! Thank you fir all the little details that made it the amazing success that it was!!! 🙏 I appreciate all the lovely tips in this video.
Excellent video and stuffed to the brim with cool insights into this fairly common dish (at least in France it is). TH-cam is such an incredible resource for home cooks.
This was 10 yrs ago? I’d eat it today! How colorful & fresh it all looks! Great presentation., very informative.🍾
The BOB ROSS of the kitchen. Beautiful and helpful technics.
I love the history behind this glorious salad. Thank you so much!
Terrific presenter, and a classic Salad Nicoise beautifully executed with precise technique. Love it...now pass me that plate.
Brilliant video with so much in it to learn and stimulate your own ideas. I love the Chef's enthusiasm it's contagious!
This was truly an amazing video - tips, tricks, & techniques included with a beautiful presentation. I have no idea where or how he got pitted nicoise olives - they're too small for my pitter. Nice trick with the roma tomatoes and egg as well. I really have to give it to this guy (not that way, miscreants). Nice job really.
Wow! Learned so much from this video. Thanks for sharing, and for the upload.
Pure joy ! Love, Love this loong presentation !
Chef Jon-Paul Hutchins, you are brilliant!!! Great techniques, wonderful ideas, fantastic food! Thank you so much for sharing this with us! I look forward to watching more of your videos. ☺
This has always been one of my favorite salads, and seeing it prepared this way, I could easily have this every day of my life for lunch or as a savory breakfast (yes, I often start my day with a salad and protein).
Best ever! What a master chef!!
JPH you are an asset to your profession. Your explanations and historic stories are wonderful. It is clear why you are a teacher. You have proven that not all chefs are a bad attitude waiting for an opportunity to manifest. Please post more.
A trained chef who knows how to season food! 👍🏾
Explains so well.... Thanks !
Amazing salad and such an enthusiastic and clear explanation! Thanx!
i have to be honest. usually I skip parts on a video, I watched this entirely and the twist at the end perfect as on a suspense novel. THANKS.
Thank you Chef !!!
Amazing! I was dazzled. Thanks for sharing your knowledge.
I like that you explain every single part. Very easy to follow. ty sir
Love this guy!
What a great teacher!
Thank you chef!
And knife skills are on point!! 🙌🏽
How utterly wonderful!!!
This chef is like ultra charismatic. Great video!
Merci, Chef Jon, that was beautiful.
Thank you Chef, that was a treat for the eye....
Awesome!!!😄💕
We love it . Thank you chef. ❤
wow chef your way of presenting is so interesting.the techniques are also well presented
these guys..#vegetables treated so well and full of love 😍😍😍
This is fine art at its best and definitely jon-paul is a 6-stars chef. Just look at how he loves what he's doing, amazing i got hooked the whole session. If only i could eat this dish now.
That's one of the best cooking video i ever saw. Got me glued to the screen for 38 mins. Epic
It's fantastic. Thank you
Beautiful teaching! Thank you!
What a pleasure
thank you very much, Chef, for the best Art you present salad nicoise recipe
I couldn't imagine why it would take 38 minutes to demonstrate how a salade niçoise is made, but Chef Jon-Paul used this classic dish to teach a huge amount. So much information, so clearly, calmly and joyfully explained. For example, I learned proper grip of a knife long ago, and have seen it repeated over and over, but never knew why it was correct. There are so many techniques here for improving the way to prepare vegetables, tuna, dressing -- all with the background that lets you understand why these techniques made sense.
Let me add that I'm an amateur, and never felt condescended to, that the techniques were out of my league, or a moment if those 38 minutes were wasted. Thank you, Chef!!
Love this recipe.
loved watching you cook
Genius. Loved all the special tips on how to prepare each individual pieces of items in the salad. So many ways to prepare for the amazing Salad Nicoise. Merci beaucoup pour la bon recipe. Au revoir et bon appetit. 😂😂😂
I watched this, and I"m in awe!