Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/recipes/sa...
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PRODUCTS USED BY CHEF:
❤️ Reduction Sauce Pan: chefjp-com.3dcartstores.com/S...
❤️ Porcini Salt: chefjp-com.3dcartstores.com/P...
❤️ Traditional 18 year Old Balsamic Vinegar: chefjp-com.3dcartstores.com/T...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
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www.chefjeanpierre.com/
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I think this is the first time I have seen this chef but I have made enough sauces in the traditional French method to know that this would end up being absolutely delicious. I think I am going to make this next time I pick up a couple filet mignons (Filet Mignons are great but demand a sauce, in my opinion). I also like the way Jean-Pierre makes the process approachable. Also, if you master the basic process used in this recipe, you will basically have mastered many, many other sauces that use this exact same technique.
GREAT comment Jonathan "if you master the basic process used in this recipe, you will basically have mastered many, many other sauces that use this exact same technique" THANK YOU! 😀
@@ChefJeanPierre Coming from a French Chef, I can't imagine a better compliment! Thank you!
Pierre is a great chef. You can see he loves to share his technique and cooking.
He has me mesmerized & smiling at the same time .. I wish I caught chief Jean Pierre’s video the other night when I thought I was making mushroom sauce!
@chef jean-pierre - What about adding a small hit of acid (squeeze of lemon juice?) right at the end for brightness?
"And remember, measure carefully. This is, I don't know, a cup" 😂😂This man is a treasure.
I lol’ed so hard at that one lol
I adore him! He is approachable and just a love!
When you try to cater to american viewers, but you're metric and end up with liquid ouncelsius units....
@@asbjrnfossmo1589 yea I guess mate lol
“Measure carefully” “idk about a cup n a half or something” I love this man
When he first said "... measure carefully !", I laughed out loud. Still do when he repeats this important practice of every true cook ...
Jean-Pierre & Jacques Pepin both measure this way, and both caution you to "measure carefully!" Lol Perhaps something about we French...
Never forget that chefs have done this so many times that they have "a compass in the eye" meaning they know the quantity. Like my butcher, when I say 400gr, the game is to be as close as possible. He never is more than 20gr away and that s his bad days 😁
This is the Way :D
@@khaelamensha3624 I'm a cabinetmaker and through many years of experience I can guess a measurement within one centimeter...I don't know how I do it, but I just can. I can now make a mushroom sauce 😋
I cannot even begin to express in words how much I appreciate your manner of teaching. Thank you
You are very welcome 🙏😊
This channel is pure joy. We're living in a great time where, even though I'm miles away in another country, I can enjoy Jean-Pierre's personality and skills, taking my cooking to the next level
Glad you enjoy it! 🙏👍❤️
who is jean pear
The reason I love watching this channel is that he explains why he does something. Even its is a little tidbit like "water dilutes flavor"
I totally agree.. I was just thinking the same thing about checking the consistency of a sauce by how "it sticks to the back of a spoon"... its like burned on my brain now forever.
I also hear his techniques are so good that you can use them for the next 17 years.
@@macgyvercohen1223 😂
@@ozgott1415 Yeah. At this point it drives me crazy to see other chefs on KZhead zesting a lemon like a ding dong! Scrape, scrape,stop,look,tap,scrape, scrape, stop,look,tap.🙄
Exactly
"This is not a Tik Tak Tok recipe" Haha I love it! Golden commentary.
This comment is the best warranty, you know this is going to be a great video!
I was gonna comment this, you beat me to it! 😂
its gerat isnt it? No hard and fast rules except for the essentials, saute your onions for enough time etc,
Chef is so personal and I love his commentary along with his wonderful recipes!
I love it... he’s the best lmao
The best teachers are the ones who can naturally hold your attention, add an element of fun to their lessons and who have such a love and passion for what they do that you can see how much it means to them to pass on their knowledge through their enthusiasm alone. Thank you Chef!
Years ago I commented on every sauce that this one chef made at an Italian restaurant, and I was asked if I wanted to meet the chef. I did. I said his sauces were unbelievable, and he told me that his secret was a little cream in every sauce he made. I have been doing it that way forever, and I get nothing but accolades on my cooking. I LOVE YOU!
Is there a way to make ANY sauce without the cream in the first place, I wonder. At least I don't know of any such case
I love this man's videos because he seems to not only genuinely love cooking and teaching, but he seems to love making cooking relatable and accessible to all. I always end up smiling and laughing at some point while watching him.
Yes!!! He definitely helped me connect some dots.
Yes I'm now reduced to watching his videos a second time because the first time was great and the second time is even more wonderful.
Totally agree. Just watched beef Wellington video and things happened like it always does but she just showed how to power through it and the final product was exactly what he made the whole time. Did say "here's one we already finished". The end product was the same thing he made the entire time. Which takes more time to tape but it was great!!
Thank you for inviting us to your kitchen. Thank you Chief
Me too. Great teacher.
“Don’t worry about it, we’re not sending a man on the moon, we’re making a mushroom sauce” Wise words for so many things in life - learning life lessons here
chef jean-pierre is a humble man
Lol 😆 🤣 😂
I love the accent. Don rory bao ee
@@maranathawatch1618 j
There were many explenations and expressions that made me speechless: - I add the beefstock. Don't worry I'm going to give you the EXACT measurements. It's ABOUT a cup and a half. - You have to follow the order and the recipe. But it's your sauce, you make it like you want. - I love a reduction pan. But I don't want to reduce it , so I'm going to thicken it. - You want to make sure you get ALL the water out of it, water deludes the taste.... Just put a little bit of water in. - You can serve it on anything like that. Or you can add butter in it, or cream. Let's put cream in it. - You put a little bit of cream in it.I'm not going to measure it, I want you to see it. See how little that was? Let's put a little but more. - Now comes the most important part, we'll put a little in butter in there, oh yeah. - you can put some extra parcely in it for extra flavour, no for extra colour. The contradictions come in layers, they keep in coming...layer after layer. A bit like his sauce.
My husband only likes mushrooms when I make them because I make them by getting rid of the water, learned it from you! Chef JP is the best teacher. I’m genuinely shocked this level of education is free
I’m going to try this for my wife who also claims not to like mushrooms. Wish me luck!
Jean Pierre is now saving marriages :)
@@hipporage18 how did it go? :)
I consider myself a pretty decent home cook, but I've watched a couple of videos of Chef Jean-Pierre in the past few days, and learned things I didn't know each time. Bravo Chef!
WATER IS THE ENEMY! I wasn't expecting the edit and music. got a good laugh out of me with that!
Loving these two per week episodes
Made my day better instantly
he’s spoiling us!
Yes.
Not only did I learn, but I laughed. He is funny and genuine. I cannot wait to try this sauce, but I don't think I'll be as entertaining while cooking it.
Outstanding recipe. My 92 yo father is a very fussy eater, he could not get enough of the sauce. Served with Chefs creamy garlic mash potatoes, and Chefs meatloaf. Never saw my father go back for seconds, never mind using bread to clear his plate
I love when he said "a little butter" and scoops up like a 1/4+ cup and the looks up and says "or however much you want" with that almost guilty look on his face. Chef Jean-Pierre, you are always a joy to watch and inspire me to go cook some goodies! Thank you so much! *Big hug*
Came to comment on exactly this. Provided a great laugh.
My friend, he is French for sure he will put butter even on the butter 😂
for ze french that was a lil
@@oshintaoo ahh mais oui that is the secret ingredient to all french cooking that makes it the best
shouldn't be guilty. eating butter is good for you. that it being bad is a myth
What I really love 💕 is Chef’s insistence on the viewer altering the recipe to fit their lifestyle, tastes 👅 , or dietary restrictions
"Whatever makes you happy" love this man!
i love they way he explains WHY you do this and that, so much better than most cooking videos I've seen.
You are an alchemist, turning simple ingredients into pure gold! Bravo!
exactly my thoughts ...😂
abracadabra!
Thank you so much 😊
Did any alchemist succeed turning anything to gold?
@@krikortersakian7139 ummm...Rumplestiltskin?
I love when he says measure carefully. Then he says "i dont know, maybe a cup of wine?" or "im not gonna measure it but i want you to see it" 😄😄😄. This guy is priceless🤩🤩🤩
I love how this guy is more forgiving with recipes.
I have made this sauce 20 times. I’ve watched this step by step video each time. Every time I make it the sauce is better than the last. CJP is a true KZhead treasure! A Chef with dimension!
he didn't cool down the sauce before tasting... he just took a spoonful of boiling liquid and put it right into his mouth and his only reaction was "oh, it's hot." this man is a legend
"You can serve it with whatever makes you happy!" *serves it with Chef-Jean Pierre*
Yesterday I made my first mushroom souce guided by this video. My family's reactions were like "did you really make this on your own?" I didn't use vinegad, no wine, but I used my pre-prepared buglione, cream, pepper, basil, oregano. Thank you, what else to say.
This guy is national treasure
"Thumbs up!" Of course, we like the channel! Thank you, Chef, for sharing your 50+ years of of knowledge and experience!
"Whatever makes you happy!" That's the beauty of it...there no right or wrong... Thanks a lot Chéf!
He's not only a good chef, he is a good life teacher, liked and subscribed
👍👍👍❤️
Im from indonesia.. I agreed with you..God bless this senior master chef..Jean- Pieree
Greetings from fellow indonesian. Both guga and jean pierre are my favorite chef
Chef Pierre, calling us all your friends is an honour unto itself. You're a treasure to watch and learn from, it's just so fun. Thanks and much love.
I love listening to this man as much as he loves his butter! He lights up my day!
Did I say how much he lights up my day? Well…I re-watched it tonight, took notes and I love him just as much (if not more) at night. He is dreamy and so full of culinary knowledge and humor. Sigh……what a dreamboat! 😍
Frenchmen are the best. Find yourself one.
This man's enthusiasm is infectious. I like it!
50 years of experience, this sauce worth it. It's so delicious.
Chef was fired up for this one! He is a Great educator.
Once again I am forced to reiterate - This is THE most entertaining cooking show. It's so darn entertaining I end up watching the videos all afternoon until waaay past dinnertime, and then end up having a bowl of cereal for supper. LOL I love you, Chef!!😘💕
🤣🤣🤣
Forced by whom?
@@adamgrimsley2900 By the sheer pleasure of reiterating...,it is just a way of speaking, take it on board.
🤣that's a good one.
I would watch even if he was deep frying rubber boots.
Made this with porcinis, thyme, and port for our date-night steaks tonight. Wife is pretty picky, and she absolutely loved it. Thanks, Chef!
Just stumbled onto this and already love this guy!! You know someone's really good at what they do when they're able to not take it so seriously, and break it down into clear, simple steps for beginners to follow. Can't wait to make this sauce and explore all of the other recipes on his channel. Thank you, Chef Jean-Pierre--you're a treasure!
Awesome! Thank you!❤️
Jean-Pierre isn't just a master chef, he's also a master teacher who encourages experimentation and putting your own spin on dishes. Just a fabulous channel and the best cooking show on KZhead that caters to pros and novices alike!
You are so right, He is a master teacher!!
A master chef and teacher at the same time. Happy cooking qll episodes!.
It"s a good day when Chef uploads a video, and your exams are all over
Nice, enjoy your free time :)
My favorite chef in the world!
You call us "friends" and I feel like we really are. It's like I'm cooking with a favorite uncle. I have so many videos to watch and so much to try!
Imagine how the world would be if everyone was as passionate and loving about what they do as the great chef Jean-Pierre. His love for cooking and the awesome recipes are the reason I love this channel!
Thank you! 😀
When I left school I spent 4 years in college, HND, hotel and catering management, then 4 years working for a high class catering company. I was passionate about food. But I was also passionate about motorbikes. Soooo, I took a chance, gev it all up and served an apprenticeship in panel beating and spray painting. Got a job with a mercedes repairers, they would let me do my own work. Eventualy got a job in Ireland as a technition for an automotive paint company. I'd put as much effort into painting a bike as icing a wedding cake. When I see someones eyes light up when they recieve my creation, job done, and I'm happy.
@@cunobelinusX31 Happy for you! But I really, really like eating great food! You can do both!
Hi again chef! You probably remember me now, lol. I would suggest you make a video about knives, please. I’ve been watching you since the Portobello Mushroom video, and noticed your knife skill is ON POINT (of course, you’ve been a chef for over 50 years lol). No need to try to make it short like other people’s tutorials; We’re perfectly willing to watch a 50 minutes video about whatever you do. No need to rush though. Take all the time you need. You’re the best at what you do. We love you chef!❤️
Yes, I don't know why people complain about the time he takes. He enertains me and teaches me so much. The rime goes by so fast. He entertains as well. Best Chef I've found on KZhead His resume is remarkable. He is an artist also. His dished are ALWAYS PRETTY!
I never get tired of watching your videos, they are addictive!
"We are not sending people to the moon😂😂😂 is just cooking!!" The humble statement I love it ❤
Such a wonderful and experienced Chef! But what draws me in the most is the fact he's so humble instead of intimidating you he is actually motivating you to go into the kitchen and learn. Keep it up Chef!!
Just love his recipes.
I want a woman to look at me the way Chef Jean looks at butter...
Hahaha! Very funny.
Hahahahahaha, your comment is really hilarious!! :)
Ha, ha
Hahahahahaha!!
can you afford plastic surgery
'Measure carefully' followed right after by 'it's about I don't know, a cup' had me chuckling. I love watching and learning on this channel. I can't wait to make this sauce.
Uncomplicated brilliance. A real masterchef.
"Measure carefully okay!" *Sloshes in a load of wine* "It's about...I dunno...about a cup of wine." Love this man already.
"Let me gives you ze exack measumons..."
Or 2
Chef Jean-Pierre, I really appreciate your ENERGY....that energy translates into your cooking 'essence'. Don't change... I subscribed!
He is the Best
Thank you 🙏
I love how chef Pierre is so much specific in his videos so we can know every steps of the process. I have learned a lot. Thank you sir!
Chef…I’ve made so many of your recipes and all are amazing. I made this sauce for Christmas Eve dinner and everyone was blown away. Once again, thank you for sharing such incredible and memorable recipes!
Dear Chef Jean-Pierre, you dont only prepare a sauce, you also show us what "I love what I do" looks like.
This is so unlike so many other videos where they show you a recipe and just dump ingredients in. Chef John Pierre actually shows you how to cook. He is so enthusiastic and screaming Lee funny in his way. As he’s pouring in the wind by hand he says measure very carefully! Ha ha HaIt’s like all the ingredients of himself that he puts into the video come out to make a wonderful sauce. I’m so glad I found his channel
Hez's a chief cook teacher.
I would eat whatever this man is cooking, I don't care... I'm in love with him! God bless! 🤗🙏🏻
Thanks for explaining all the steps so thoroughly, it is always joyous to hear from Chef John-Pierre. That sauce is magic on the plates..
I love mushrooms, now even more that I was shown I need to caramelize them too! You always make me laugh. The pause when you said "A little butter" as you grab a huge mound on your spoon was perfect! I literally laughed out loud.
The sauces are bosses!!!...Thank you chef!..
After watching these episodes, I feel so happy , almost giggly because of his enthusiasm….
Mushrooms are good for you also
I laughed too. Also when he said "a little cornstarch and water (the enemy)"
The music when you revealed the enemy that was water had me in stitches. I always look forward to your videos!
Where have you been my whole life Jean-Pierre. 👍👍👍 I love the passion and humour. Thank you. This put a smile on my face. 🙏
I'm a first timer viewer, I want you to know that I loved the recipe, your presentation, and you! You explain why certain steps are important and why the flavor may not be as flavorful as desired if, for example, the alcohol didn't boil off or the mushrooms never released their water and the sauce is diluted. Also, I appreciate your very open flexibility with the recipe ingredients because many times people will not try a recipe because they don't have all of the ingredients. You rightfully focus on the cooking techniques. The techniques and flexibility of ingredients help people feel comfortable trying the recipe with the ingredients they have on hand. The variations of the recipe will still be delicious because of your excellent guidance.
I loved how relaxed you are in this video... it was like hanging out with an old friend, cooking, teaching and telling stories... better than just a recipe video, much better
Chef Jean Pierre, I cannot thank you enough! My friends and family used to say I was a great cook and since I started learning from you since late 2020, they refer to me as “Chef.” You’ve brought my cooking skills to a whole new level. 😃 I ordered your Fig Balsamic Vinegar and will arrive any minute now, but everything else is “Mise en Place.” Getting ready to make Steak w/Mushroom Sauce, Roasted Sweet Potatoes, and Asparagus.😉 Loving the Chef Jean Pierre University. I even have a school notebook where I keep notes and recipes you’ve taught us and I have tried. Thank you!!!
Thank you Maria! Your friends and family a are lucky to have you!!! 🙏😊
Chef is so funny and entertaining. His enthusiasm, passion, and energy are wonderful. I love his facial expressions when he tastes the sauce. He is like a cross between Emeril Lagasse and Martin Yan. Great personality. He's so smart and teaches you so many things.
Love his enthusiasm, and dedication to the sauce.
“The canned mushroom, you put into mouth and you have nightmares for 3 days!” 😂 You’re so funny and very informative, Chef! I just subbed!
Thank you 🙏
He is so frig’n adorable 🥰
LOL about the canned mushrooms! I will use them in a pinch, if I absolutely have to, but otherwise, no way. Give me fresh mushrooms any day! 😁
@@a.katherinesuetterlin3028 Yes, if in an emergency they'll do just fine. I drain the water for about an hour or so and then air dry for a bit on paper towels before sprinkling with salt for 15 minutes or so and then onto the pan to finish removing the water and to get that nice caramel color.
@@randallmarsh1187 Thanks for the tip
I love this guy. He's a REAL artist!
I don’t know if I drank too much of my ‘cooking wine’ or what, but I freaking love this dude! “This is cooking! We’re not sending a man on the moon!”
First time seeing this gentleman, he's a great teacher and his lessens are mouth watering. Thank you so much, I'll be watching often now.
"Use shallots or onyo... whatever makes you happy..." 12:37 - Ahh OMG that is the sauce - that is the sauce with dimension otherwise... pfffpp" Love your recipe and videos JP... You are an inspiration... made your fish and chips with Alaskan Cod... my family finished it without I could have had my hands on it... keep up the good work...
Made the mushroom sauce yesterday evening using coconut cream. Adding the sauce to my seasoned beef patties and fettuccine with baby bok choy on the side. Served to my family of 7. They all loved it. Including the those who were not crazy about mushrooms in the past. They now love it. A game changer💯 Thank you💕
bok choy has flavor? next thing you'll say is raisins are dessert
@@lucyclark1301 I steamed the bok choy for a few mins. I have a canola oil that is mixed with habanero, garlic , onions , shallots, green onions, ginger and salt. I would drizzle a tiny bit because it's very spicy. I would then mix in a little of our good old Canadian Maple syrup- not too much and then squeeze a small bit of lemon at the end, et voir la. You need to add flavour. Experiment a little and your food will taste better🙂
P Jazzy What a great idea! I like using coconut cream as an alternative, especially in baking. It didnt make the sauce taste coconutty? Did you still use butter?
I don't like coconut, milk doesn't like me, so I'm also curious if you could taste the coconut.
@@shheih285 i just made something like this tonight and I used plain oat milk creamer. Turned out great. I think you would have to really love coconut to use coconut cream. I love the texture of it but for me it only fits in curries and desserts
Thank you for not rushing!!! :) Step by step and you actully explain your reasons and thoughts! Great!
I made this and it was amazing over steak tips and mashed potato’s. It made everyone at the dinner table say wow! Thank you chief Pierre!
I love how he explained everything. He is like a teacher to me, feel like I’m in culinary class ☺️🙏🏻
You are... 😁
you are
he explains this like explaining chemistry
Finally, something positive to look forward to every Monday. aside from your class Chef, there is nothing exciting about the Mondays.
Absolutely love this guy's videos. Perfect amount of playful antics with expert advice.
Here is the chef school that I needed 60 years ago.😊
Chef, I am astounded at your timing of the episodes , of the tenderloin roast, and now this delicious sauce. Showing us how the most important aspects of each. Who else pours a good sauce over a mouth watering roast .??? Another example of a Pro at work... explaining everything.. a well lit and equipped kitchen along with an Experienced Chef with energy galore. Well done Still Chef... just well done....
Thank you Lee 😀
A truly inspirational teacher. Engaging, enthusiastic, funny and full of real, meaningful information.
Mushrooms used to be my enemies, but then I realized that the water in the mushrooms was the enemy all along. Thank you Chef!
👍👍👍😊
@@ChefJeanPierre you could steam veggies with all the water coming off of those mushrooms!
It’s a Sunday morning here in gloomy Rainy London, But this Video brightened the day in a heartbeat. elated that I have finally found the Ultimate Cheff. Thankyou ❤
🙏❤️
Love the way you teach. Thank you, outstanding as usual.
"Measure carefully, ok! This is about...I don't know...maybe about a cup." :-D Chef, you do make cooking fun! Thank you for that! I've already tried this procedure several times. Each time the result was great and now that I feel a bit more confident, I am starting to experiment with it . I change some spices, put some additional ingredients in it, etc. I would say that with every time I make this sauce, I am beginning to understand it a tiny bit better and better.
This lesson was absolutely priceless, thank you so much. I now realize where my mistakes were so from now on, I will follow this method. Love this channel, you're awesome! ❤
Thank you Cheff JP. The way you explain the alternative ingredients is just great. Thank you again.
#112 comment - CHEF! Ahahhahahaaaa OH THANK YOU for seeing us on. A Monday, With my most fave sauce MUSHROOM 🍄 SAUCE!! I LUV LUV it with my fave pork chops!!!!!!!! 😋😋😋 ❤️u Chef!
“We’re not landing a man on the moon, we’re just making a sauce” Love this guy!
Wonderful! Chef Jeanne Pierre cracks me up, especially amusing when it comes to adding butter. This chef is the greatest, amusing, informative and I love cooking his style. Delicious.
I made yesterday your mushroom sauce almost exactly as you Chef Jean-Pierre. I only added a 1/2 cup of dried Porcini. It was truly amazing the perfume in the kitchen… and the taste … omg! You have describe the many important steps to follow in a very particular order and that’s really what makes this sauce great! Thank you! What really changed for me was when you showed me how to make broth. I am only an amateur cook but when I started to make batches of different broth and use those in the recipes, it made a world of difference in my cooking! Goodbye water ! Hahaha 😂 Thanks again Chef Jean-Pierre. Please continue to teach us and be an inspiration to all amateur cooks. A good meal for the family is gem.
I love sauces, I just have never been instructed and let's face it the French are sauce masters. You mentioned putting this on pasta. I am always looking for new things to put on my pasta besides tomato based sauces.
Mushrooms & pasta are a perfect match.
Why don't you try a blue cheese sauce on your pasta. It's delicious :-)
My. Very first lesson on cooking a sauce and using a reduction pan -- thanks 😊
Saw recently sauce me from red bell peppers
As always, thank you Chef!
I so love your energy and joy when you are presenting these videos.... Thank you for all the fun and love you give for wonderful food instruction. You are one of the cooking teachers on youtube. So enjoyable to learn with. I always like to try something new, and you are a wonderful source. Thank you, Chef.
This is my first time here on this channel and I love it. Surely someone has already made the note of the similarity, but Chef Jean Pierre is like the culinary Bob Ross. Such an inspiring and relaxing lesson on how to cook.
Chef Jean Pierre seems such a nice guy that he makes cooking fun in a way other chefs don’t. How about videos with 3 courses for dinner parties? Another great video. Thanks
Noted it sounds good! 😀
I love the sauces with any meat! Always looking for new ideas and Chef Jean-Pierre is just so entertaining and brings my joy in food making again!
🙏❤️
Chef this sauce was absolutely out of this world fabulous! Fantastic sauce is an understatement. Thank you.