His energy and enthousiasm always seems to be genuine. This makes me more enthousiastic about both the recipe and trying to make it myself, even something like this that I generally don't fancy.
Let's all extend an olive branch to Jack, the unsung hero of these videos! His video editing, the soundtrack, the zoom-in shots when Jean-Pierre tastes something, and the little animated avatar of himself are all pure video GOLD.
Jack is fabulous! He brings so much to each video and i hope we get to "meet" him sometime! It's so impressive how he just jumped into the frying pan🍳 of editing and videoing Chef JP and at a quality that beats the seasoned🧂pros! ...Olive him a lot 😁
Chef! Yum! One request I have is that if you haven’t done a video on shopping for your ingredients and what to look for that would be most awesome. This time of year I love our local farm stands and farmers markets.
I've been following this channel for a couple months and it's the best . I love how chef is so energetic...he takes the time to explain everything and at the same time make it fun. I've definitely learned a lot my new friend. Cheers from Trinidad & Tobago 🇹🇹
I always smile when I see you double taste with the same fork (11:25-11:36). While that may not be acceptable in a formal restaurant, every home chef does it. 😊
I always see chef use a clean spoon on every taste check. I've never seen him double dip until I saw him using a fork to taste the second salad and a spoon on the third. Poor Jack will be picking out those olives just to taste each dish
I simply love olives. There’s so many ways to serve them. One of my favorites is the “supper dish”! It contains wide noodles, lots of American cheese and sliced green olives with pimentos as the main ingredients! Absolutely delicious! I started watching this show when there were 300 thousand subscribers; now there are 1.35 million! Congratulations Chef! You are awesome❤
I learn something new with EVERY video that Chef J-P makes! Thank you Chef, for vastly improving my cooking skills and giving us all wonderful entertainment during our classes with you!
i just wanna say i used to be a cook. italian restaurant. really good authentic place with great food but had a lot of drama when i was 15-21. i'm 39. as it was my job i got sick of cooking because good restaurants are always nightmarishly busy. but now you've got me here, i'm looking at apartments and you've got me so wanting to cook again that i'm only considering apartments with good kitchens so i can cook again. so there you have it. you restored my love for cooking ! love, hate, love again!
I love pasta salad and these recipes are a new twist and elevation of any I make. Look forward to trying all three. Thanks, Chef, for taking another favorite staple family dish and giving it a new status! Best days of the week begin with “Well,hello there, friends!” Jack, you are a treasure and your sense of humor is a perfect accompaniment to the Chef’s humor! Love your video and camera work. [I have the same relationship with anchovies and capers that you do with olives 😂 !]
👍🏻👍🏻👍🏻 One for each of those pasta salads. I live in the Mediterranean enjoying (?) 37 deg C summer weather and I’ve been making pasta salads for years. Still…your recipes have raised the “deliciousness” of my fare and the quality of the end result. Thanks.
I've always loved watching my favorite chef, but since Jack and his video buddies joined the team I not only learn lots, but I laugh lots! Love it! Thanks Chef...and Jack! Edit: As for forgetting things...I'd forget my head some days if it wasn't screwed, glued and nailed on - firmly!
Rainy day? A recipe from dear Jean Pierre, many ideas, lots of taste and good humor and the day around you becomes more sunny. Hooray for the olives, thumbs down for the parsley, hooray for the basil, but it's a personal choice. In any case cheers Jean Pierre!
Bonjour chef Jean~Pierre. Merci pour votre chaîne, la transmission de vos connaissances et la bonne humeur. Pourquoi pas un épisode sur la maîtrise de la température… température de cuissons, températures des différentes huiles, etc…
Love the third one! Also sorry Jack I love Olives! But when I was younger I hated Olives but every once in a while I would try them you know every couple of years or so. And then all of a sudden one day I tried them and it was like someone flipped a switch in my taste buds and I was like hey these are pretty good! Now I can't get enough of them. So Jack you gotta keep trying different foods because your taste buds change.
Before eating, add a bit of balsamic glaze (not the vinegar) and mix (to the first dish). It’s becomes a gourmet capresse pasta salad. Just how I do things.
Chef, you make the simplest dishes so appealing! If I may, I never use store bought mayonnaise since I learned how to make it with my immersion blender. I don't think sugar belongs in mayonnaise and it's in virtually every commercial mayonnaise. I use one whole egg, 1.5 Tbls lemon juice, 1.5 tsp white vinegar, 1.5 tsp dry mustard, 3/8 tsp salt, and 1.5 cups neutral oil. Put the ingredients in the beaker in that order, let it settle a few seconds, put the blender on the bottom, turn it on, and raise it as the mixture turns to mayonnaise. This takes about a minute! It's delicious and no artificial ingredients. Thanks again for the inspiration your videos provide!!! À bientôt!
@@canaisyoung3601 Well, I would think either way would be fine, depending on your preference. I haven't tried it yet. I only think of it afterward! So I don't even know whether you should mince the garlic or mash it first. (Olive oil makes it taste rancid to me but avocado oil is good.) PS. I use a pint and a half canning jar. It has straight sides and fits the blender blade perfectly. Hard to find now, though, unfortunately.
Wow! Fantastic! Now that we know eating pasta chilled for 24 hours has a better effect on blood sugar and assimilation we can really enjoy these without the guilt. Thank you, Chef JP!❤
Yes, I am excited about that also, been 6 months no spaghetti :(, (t2d) it's so hard, but I do it... just to have a couple forks worth, it will be like Christmas!
I’m with Jack~ no olives for me!! Seriously~I am learning so much about cooking and the science about the effects that ingredients have on each other, such as the relationship between fat and acid. I love that you acknowledge your mistakes, because being creative involves risk ~ but without risk there is no adventure!! Blessings to you and Jack and family!!
I just move to a beautiful huge ranch, after getting engaged- and my home is a “modest” 2 bedroom- 2400 sq ft- with a huge great room- And, a true chef’s kitchen. I can’t believe my wolf range- and my insane huge side by side - 1refrigerator/ freezer- There are no upper cabinets- so much storage though- - It’s my absolute dream kitchen. I love your channel. And thank you- You’re so silly and lighthearted- I’m already a great cook- but, I learn something every time. Thank you Sir- and keep repeating those things that everybody already knows or should know because if they are first timer or an old timer, it’s always good for a refresher or something new to learn so it’s not repetitive. It’s important.
I am so so so happy to watch and listen to your shows🙂🙂🙂 I have so much respect for all of you that are a part of the show It keeps going going going. Keep up the great work. Charlie K.
Used to be able to get mozzerella balls here in the UK. Not for years though. I miss them. Used to make mozzerella / tomato / garlic / basil pasta all the time. Five times a week. Not for a long time. It's not the same buying a big piece and cutting it up.
Chef, you brighten my days with your videos. Not only am I learning so much from you, but I'm smiling while doing so. Thank you so much for sharing your talents with us!
Thank you for your inspiring channel, Chef. I’m watching this channel from all the way in the UK. I’m learning such a lot from following you, thank you very much.
Chef, I have learned something very important from you. To trust my taste and skill, to create dishes that are both adventures and delicious. These pasta salads are wonderful examples of what you similarly create. Thanks for the ideas. Ciao! 😊💓
I love pasta salad. But I'd have to say that salad #3 has my heart ❤️. Wacky Mac is the brand of multi colored pasta I get here. It's become a staple at my place. The colors are fun and the twists do hold a lot of sauce. I have a special place for Sour cream, goat cheese and black olives (sorry Jack). Sometimes for something quick, it's Wacky Mac, Alfredo sauce, onions and bacon bits. It's just a fun pasta 🎉! As always, thanks again Chef for another wonderful video!!!😊
No jack, I do not like olives. You do a wonderful job in video close up on food and little sentences of the chef explaining how he puts food together in ways not tried before. Thank you Jack❤
I enjoyed watching you make the 3 pasta salads. Please make Jack a bowl before adding the olives 😂. I can't eat tomatoes/sauce so I have to leave them out. There are so many varieties. You are such a joy to watch. Blessings to all. 😎
Impressive pasta salad recipe execution! 🤩😍Your attention to detail and culinary finesse shine through. Well done! Looking forward to your next recipe now...🙏👍
Chef J. P. I myself LOVE olives. I appreciate Jack’s aversion to them. And I always chuckle when you lovingly tease him. Each to his own! Love the cartoons used in your display.
I made the Pesto pasta this morning. I had homegrown basil from the garden already made into pesto last month. I put on green olive, pine nuts, beautiful cheeses. Oh my.. so delicious!
In the AZ heat, cold pasta salads are the bomb! Jack: At least Chef left the olives big enough to pick out! Chef: I keep a snapshot of your smiling face in my phone so when I'm out and about and can't watch a video I can see your smile and keep on truckin' !!! ❤
The basil pesto salad is absolutely my favorite and so very delicious!! I used "Classico Basil Pesto" as I always have it on hand. I agree with Jack, skip the black olives lol. As always, that you Chef!!!
Last comment I promise 😂 ....that Kitchen Aid stick blender is my favorite tool in the kitchen. (My hubby bought me one for Christmas last year & I use it a lot! ) Banana peppers are so delicious 😋
Great pasta salads JP. I knew right after the cut from the first video that you forgot to taste it! And then again after the second!😂 You were all over the road today JP but fun and entertaining as always. Great dishes!
Wow they all look delicious, it's winter here now but come summer I will make all 3..the spiral pasta is similar to one I make...thank u 4 sharing Jean-Pierre....Jack u don't know what yr missing olives are YUM...lol...loving yr little cartoons...gr8 video...Cheers 👍👍👍👍😁
Now is certainly the time to make cold salads! It was 104 in Billings, MT yesterday. I thought I was going to die. I'd prefer to make my own pesto, and I've NEVER rinsed my pasta. Oh I LOVE anchovies, but I'm not sure that I could disguise them enough to fool my husband. I'll try.
Love the look of these Chef. On my want to make list now. I’m with you there Jack, I hate olives!! . Going to leave them out in a little bowl on the side for those who want them.
Holly Pasta! Moi qui me demandais quoi faire avec tous les fromages que j'ai en surplus de ma réception samedi. Merci Chef pour ces recettes de salades avec les pâtes. Bons plats d'accompagnements pour mes pizzas pochettes homemade of course!
Love this idea of 3 different cold salads. I went to the deli the other day to get cold pasta salads and the prices are ridiculous. I immediately thought of soup also, a video on 3 soups would be amazing!! I struggle trying to make my favorite soup, Italian Wedding soup, the store bought soups are terrible.
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
Like this comment if you also hate olives 🙂
My appetite does not exclude possibility. Chef JP hasn't let me down yet.
I love black olives but clicked "like" anyway because I like that you posted this!
Olives are awful 100 percent agree with you Jack
because you get bad olives
Hate olives? God's gift to man- are you kidding?
@Chef Jean-Pierre can turn the world around with his smile and humor
Come for the good food, stay for Chefs energy
He was particularly amped up in this one, he never fails to make me laugh 😂
100%
Yes lad! It’s the bourbon BBQ sauce that still gets me. He dunks almost half a bottle and keeps testing it
His energy and enthousiasm always seems to be genuine. This makes me more enthousiastic about both the recipe and trying to make it myself, even something like this that I generally don't fancy.
Let's all extend an olive branch to Jack, the unsung hero of these videos! His video editing, the soundtrack, the zoom-in shots when Jean-Pierre tastes something, and the little animated avatar of himself are all pure video GOLD.
Here's to Jack 🫡
Jack is fabulous! He brings so much to each video and i hope we get to "meet" him sometime! It's so impressive how he just jumped into the frying pan🍳 of editing and videoing Chef JP and at a quality that beats the seasoned🧂pros! ...Olive him a lot 😁
So true, bravo Jack
@@MayimHastings "Olive him a lot" - I'm now visualizing the Captain Picard face-palm meme.
@@Eric1SanDiego1 🏆🏆
I come here for a recipe and I leave with my heart warmed and a smile on my face…not to mention a delicious, simple recipe. Best chef ever!
Thank you 🙏
Chef! Yum! One request I have is that if you haven’t done a video on shopping for your ingredients and what to look for that would be most awesome. This time of year I love our local farm stands and farmers markets.
Whenever I’m in a bad mood I just turn on Chef and I get excited about life again! 😊
Chef, you make a bad day good and a good day great. Thank you for being the best
Wish I could give 2 thumbs up. Your videos never fail to make me smile.
I've been following this channel for a couple months and it's the best . I love how chef is so energetic...he takes the time to explain everything and at the same time make it fun. I've definitely learned a lot my new friend. Cheers from Trinidad & Tobago 🇹🇹
Best cooking channel on YT.
Linda, here. Hi, neighbor! I’m watching from Grenada 🇬🇩
@carlstevenson4232 Hi back at you neighbor lol 😆....hope you're having a wonderful day. 🇹🇹👍
@@nickgeorgiou7770 There are some great ones, but this is definitely one of the most fun and complete ones.
cheers to you from ST. LOUIS!
J.P your are wonderful, don’t ever make a video where you remember everything.This is part of your personality which we so love. xx
Thank you 🙏
fantastic Jean-Pierre.....please always remain yourself, that makes the show also better
Chef Jean-Pierre, - Consummate Professional, with almost too much charisma. .. A joy to watch & listen ....😃😄😁☘☘☘☘☘
Honestly... this Chef put a smile on my face....as always I share his recipes with my long life girlfriend's....
My favorite chef.
I always smile when I see you double taste with the same fork (11:25-11:36). While that may not be acceptable in a formal restaurant, every home chef does it. 😊
I always see chef use a clean spoon on every taste check. I've never seen him double dip until I saw him using a fork to taste the second salad and a spoon on the third. Poor Jack will be picking out those olives just to taste each dish
YUM! They all look good Anything with pasta, black olives, tomatoes and cheese is right down my alley
We enjoy hearing your lessons again.
I simply love olives. There’s so many ways to serve them. One of my favorites is the “supper dish”! It contains wide noodles, lots of American cheese and sliced green olives with pimentos as the main ingredients! Absolutely delicious! I started watching this show when there were 300 thousand subscribers; now there are 1.35 million! Congratulations Chef! You are awesome❤
I learn something new with EVERY video that Chef J-P makes! Thank you Chef, for vastly improving my cooking skills and giving us all wonderful entertainment during our classes with you!
I love the little pictures that Jack puts in. Seems like you all have a great relationship ❤
i just wanna say i used to be a cook. italian restaurant. really good authentic place with great food but had a lot of drama when i was 15-21. i'm 39. as it was my job i got sick of cooking because good restaurants are always nightmarishly busy. but now you've got me here, i'm looking at apartments and you've got me so wanting to cook again that i'm only considering apartments with good kitchens so i can cook again. so there you have it. you restored my love for cooking ! love, hate, love again!
Your store is emotional
I love pasta salad and these recipes are a new twist and elevation of any I make. Look forward to trying all three. Thanks, Chef, for taking another favorite staple family dish and giving it a new status! Best days of the week begin with “Well,hello there, friends!”
Jack, you are a treasure and your sense of humor is a perfect accompaniment to the Chef’s humor! Love your video and camera work. [I have the same relationship with anchovies and capers that you do with olives 😂 !]
I really love your shows, chef!
👍🏻👍🏻👍🏻 One for each of those pasta salads.
I live in the Mediterranean enjoying (?) 37 deg C summer weather and I’ve been making pasta salads for years. Still…your recipes have raised the “deliciousness” of my fare and the quality of the end result. Thanks.
Great 👍🏻👍🏻👍🏻 with olives 👌🏻👌🏻👌🏻
The middle salad was surprisingly delicious. The third salad was also delicious, but the first salad wins it for my favorite. Excellent job Chef.
I've always loved watching my favorite chef, but since Jack and his video buddies joined the team I not only learn lots, but I laugh lots! Love it! Thanks Chef...and Jack!
Edit: As for forgetting things...I'd forget my head some days if it wasn't screwed, glued and nailed on - firmly!
Rainy day? A recipe from dear Jean Pierre, many ideas, lots of taste and good humor and the day around you becomes more sunny. Hooray for the olives, thumbs down for the parsley, hooray for the basil, but it's a personal choice. In any case cheers Jean Pierre!
Awesome!! We want to see you teach Jack to cook something!
“3 amazing, phenomenal, delicious pasta salads!” 🥰
Good morning Chef..who doesn't love salad..thank you
dont get me wrong here jean ! i ma great practitioner of your recipes ! all have turned out excellent
Bonjour chef Jean~Pierre. Merci pour votre chaîne, la transmission de vos connaissances et la bonne humeur. Pourquoi pas un épisode sur la maîtrise de la température… température de cuissons, températures des différentes huiles, etc…
Love the third one! Also sorry Jack I love Olives! But when I was younger I hated Olives but every once in a while I would try them you know every couple of years or so. And then all of a sudden one day I tried them and it was like someone flipped a switch in my taste buds and I was like hey these are pretty good! Now I can't get enough of them. So Jack you gotta keep trying different foods because your taste buds change.
Before eating, add a bit of balsamic glaze (not the vinegar) and mix (to the first dish). It’s becomes a gourmet capresse pasta salad. Just how I do things.
Giving real Chef Gusteau vibes, and that's beautiful. 🥺
I love his passion!!!
I’m with Jack on the olive issue!! 😊😊
I have learned so much by watching your videos. Please don't retire again any time soon. Thanks Chef
Chef, you make the simplest dishes so appealing! If I may, I never use store bought mayonnaise since I learned how to make it with my immersion blender. I don't think sugar belongs in mayonnaise and it's in virtually every commercial mayonnaise. I use one whole egg, 1.5 Tbls lemon juice, 1.5 tsp white vinegar, 1.5 tsp dry mustard, 3/8 tsp salt, and 1.5 cups neutral oil. Put the ingredients in the beaker in that order, let it settle a few seconds, put the blender on the bottom, turn it on, and raise it as the mixture turns to mayonnaise. This takes about a minute! It's delicious and no artificial ingredients. Thanks again for the inspiration your videos provide!!! À bientôt!
This mayonnaise recipe...how easy is it to convert it to an aioli? Do you add in the garlic raw or does it have to be slightly sauteed?
@@canaisyoung3601 Well, I would think either way would be fine, depending on your preference. I haven't tried it yet. I only think of it afterward! So I don't even know whether you should mince the garlic or mash it first. (Olive oil makes it taste rancid to me but avocado oil is good.) PS. I use a pint and a half canning jar. It has straight sides and fits the blender blade perfectly. Hard to find now, though, unfortunately.
Wow! Fantastic! Now that we know eating pasta chilled for 24 hours has a better effect on blood sugar and assimilation we can really enjoy these without the guilt.
Thank you, Chef JP!❤
I did not know that. Nice to know if you are a diabetic.
Yes, I am excited about that also, been 6 months no spaghetti :(, (t2d) it's so hard, but I do it... just to have a couple forks worth, it will be like Christmas!
@@lindagilbert6888😮
Really? I had no idea that was the case..
@@starzgirl72 Yes, it has been posted to pub med. www.ncbi.nlm.nih.gov/pmc/articles/PMC7022949/
I’m with Jack~ no olives for me!! Seriously~I am learning so much about cooking and the science about the effects that ingredients have on each other, such as the relationship between fat and acid. I love that you acknowledge your mistakes, because being creative involves risk ~ but without risk there is no adventure!! Blessings to you and Jack and family!!
The basil pesto pasta salad looks amazing, those flavors embody summer. Thank you.
There is no doubt that I will love all three of these! Thank you, Chef!!!
Chef's penchant for black olives clearly brings out the comedian in Jack!😉
Thank you Chef for your experience, charm, love of food, humour and teaching we love you!! xx
I just move to a beautiful huge ranch, after getting engaged- and my home is a “modest” 2 bedroom-
2400 sq ft- with a huge great room-
And, a true chef’s kitchen. I can’t believe my wolf range- and my insane huge side by side - 1refrigerator/ freezer-
There are no upper cabinets- so much storage though- -
It’s my absolute dream kitchen.
I love your channel.
And thank you-
You’re so silly and lighthearted- I’m already a great cook- but, I learn something every time.
Thank you Sir- and keep repeating those things that everybody already knows or should know because if they are first timer or an old timer, it’s always good for a refresher or something new to learn so it’s not repetitive. It’s important.
I am so so so happy to watch and listen to your shows🙂🙂🙂
I have so much respect for all of you that are a part of the show
It keeps going going going.
Keep up the great work.
Charlie K.
Looks great.Going to try. And I'm like Jack with olives.
Enjoy your videos..I love pasta salads on hot summer days. I'll surely try yours and let you know which is my favorite. I won't forget..
Used to be able to get mozzerella balls here in the UK. Not for years though. I miss them. Used to make mozzerella / tomato / garlic / basil pasta all the time. Five times a week. Not for a long time. It's not the same buying a big piece and cutting it up.
Chef, you brighten my days with your videos. Not only am I learning so much from you, but I'm smiling while doing so. Thank you so much for sharing your talents with us!
He is the best of the best....the real deal...i never ate so good
Thank you for your inspiring channel, Chef. I’m watching this channel from all the way in the UK. I’m learning such a lot from following you, thank you very much.
Chef, I have learned something very important from you. To trust my taste and skill, to create dishes that are both adventures and delicious. These pasta salads are wonderful examples of what you similarly create. Thanks for the ideas. Ciao! 😊💓
Hooray for Chef Monday!!! I’ll take some of the pesto salad…because of course now I’m sooo hungry!
Jean Pierre is the greatest Chef on TH-cam, a true hero of mine.
🙏🙏🙏
I can't wait to make these and try them.
Thank you Chef Jean-Pierre! Love all these salads!
amazing and colorful ! Merci Chef 😊 so yummy ! Got to try making those pasta salads 😊
I love pasta salad. But I'd have to say that salad #3 has my heart ❤️. Wacky Mac is the brand of multi colored pasta I get here. It's become a staple at my place. The colors are fun and the twists do hold a lot of sauce. I have a special place for Sour cream, goat cheese and black olives (sorry Jack). Sometimes for something quick, it's Wacky Mac, Alfredo sauce, onions and bacon bits.
It's just a fun pasta 🎉!
As always, thanks again Chef for another wonderful video!!!😊
No jack, I do not like olives. You do a wonderful job in video close up on food and little sentences of the chef explaining how he puts food together in ways not tried before. Thank you Jack❤
Delicious!! This is a must do! Thanks for all you do.
I love watching you cook, it is so much fun and beneficial. The Pesto Pasta your way is my husband's and I new favorite.
The one with pesto is amazing, and fresh
The last one! Colored pasta with the scrumptious dressing most definitely ❤
I enjoyed watching you make the 3 pasta salads. Please make Jack a bowl before adding the olives 😂. I can't eat tomatoes/sauce so I have to leave them out. There are so many varieties. You are such a joy to watch. Blessings to all. 😎
😋 I love pasta salad. Thanks Chef!
Impressive pasta salad recipe execution! 🤩😍Your attention to detail and culinary finesse shine through. Well done!
Looking forward to your next recipe now...🙏👍
You are wonderful Chef Jean-Pierre ❤
Great show Chef and Jack. I had fun watching video. U always make me laugh
Chef J. P. I myself LOVE olives. I appreciate Jack’s aversion to them. And I always chuckle when you lovingly tease him. Each to his own! Love the cartoons used in your display.
I made the Pesto pasta this morning. I had homegrown basil from the garden already made into pesto last month. I put on green olive, pine nuts, beautiful cheeses. Oh my.. so delicious!
They all look fantastic, but I'd really love your 3rd salad.
We live on pasta salads all summer. Thank you so much
In the AZ heat, cold pasta salads are the bomb! Jack: At least Chef left the olives big enough to pick out! Chef: I keep a snapshot of your smiling face in my phone so when I'm out and about and can't watch a video I can see your smile and keep on truckin' !!! ❤
Like what? This comment is on several posts. We're supposed to believe you're the real Chef Pierre?
This remark was in response to a hacker pretending to be Chef.
I clicked the Like Button because I love Chef Jean-Pierre, I also love most Olives!!!
Delicious pasta recipes for Summertime! Yummy !👍❤️
You are SO creative, chef! All three of these look AMAZING! Thanks for the inspiration!
I like all three of these pasta salads and will be making them the next two weeks. Thank you, Chef, for sharing!!
The basil pesto salad is absolutely my favorite and so very delicious!! I used "Classico Basil Pesto" as I always have it on hand. I agree with Jack, skip the black olives lol. As always, that you Chef!!!
Those are all great for especially summertime fast delicious and dosent get the kitchen to hot ! Thank you for sharing these delicious pasta dishes !
I made this one today since my garden was overflowing with fresh basil and tomatoes. I tasted it warmish and YUMM! I’m waiting to eat some for dinner.
I like them all, but two and three are great. I will do them all 👏🏻👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻👍🏻👍🏻
Last comment I promise 😂 ....that Kitchen Aid stick blender is my favorite tool in the kitchen. (My hubby bought me one for Christmas last year & I use it a lot! ) Banana peppers are so delicious 😋
3 Gold stars to you, Chef. Hubby wants to try all 3.
Yummy! More recipes to try, thanks Chef!
Chef Jean P you're the best
Great pasta salads JP. I knew right after the cut from the first video that you forgot to taste it! And then again after the second!😂 You were all over the road today JP but fun and entertaining as always. Great dishes!
Thank you chef.
From uk.
Always pleasure.
Wow they all look delicious, it's winter here now but come summer I will make all 3..the spiral pasta is similar to one I make...thank u 4 sharing Jean-Pierre....Jack u don't know what yr missing olives are YUM...lol...loving yr little cartoons...gr8 video...Cheers 👍👍👍👍😁
I love ❤️ them all but I’m not sure on the 3rd one because of the raw egg. ❤️❤️❤️
That's how you make mayo.
I LOVE 🫒 OLIVES 🫒
GREEN ONES!
Black ones…
Kalamata olives!!!
Mmmmmm😋
And I love the Chef and his pasta salads!🇺🇸
Everything you make is delicious
Chef, you are my favorite Chef on you tube! You make every video so fun! I hope you know what a treasure you are!
Thank you Chef, always appreciate and enjoy your videos, please keep them coming. You definitely make it fun.
Now is certainly the time to make cold salads! It was 104 in Billings, MT yesterday. I thought I was going to die. I'd prefer to make my own pesto, and I've NEVER rinsed my pasta. Oh I LOVE anchovies, but I'm not sure that I could disguise them enough to fool my husband. I'll try.
Love the look of these Chef. On my want to make list now. I’m with you there Jack, I hate olives!! . Going to leave them out in a little bowl on the side for those who want them.
Holly Pasta! Moi qui me demandais quoi faire avec tous les fromages que j'ai en surplus de ma réception samedi. Merci Chef pour ces recettes de salades avec les pâtes. Bons plats d'accompagnements pour mes pizzas pochettes homemade of course!
Love this idea of 3 different cold salads. I went to the deli the other day to get cold pasta salads and the prices are ridiculous. I immediately thought of soup also, a video on 3 soups would be amazing!! I struggle trying to make my favorite soup, Italian Wedding soup, the store bought soups are terrible.