Ok Friend, Friday I cooked your Marinara sauce with your chicken parmesan and I told you how wonderfully delicious that was! Well today I cook your Elegant Chicken Caccatory with your garlic mashed potatoes. Let me tell ya Friend 😏 It's even better then you said it was going to be in the video. Man oh man Friend, what a fabulous dish! I even did my Mise En Place prior to heating up the first pan lol. Thank you for being such an inspiration Chef!

Chef Jean, my husband used to tell me the same thing every day, “ today’s dinner was better than yesterday “ . You brought me back that memory today when you said that, you see my husband passed away 2 1/2 years ago, he loved my cooking from my Mediterranean upbringing. Keep doing the great job you do, I have learned a lot more from you, God bless you 😘

Thursday used to just be another "blah" day. No more. For over a year my Thursday are as looked forward to as the weekend! Thank you!

Most of us never miss a Thursday with Chef JP. Again, kudos!

My favourite chef by far, couldn't even chop an onyo till i started watching this guy!

"Measure carefully!"..then proceeds to just dump in random amount of wine. I love it.

Chef Jean Pierre you crack me up every time you talk about how to use the lemon grader 😂.

That is the key to cooking, being comfortable and happy. Something lacking in chefs today.

Chef JP, why dont you livestream a QnA for us? im sure we all got loads of questions for you both cooking and non cooking related!

For some reason I love watching him taste the dish... Lol it's great

I love when he gets excited like when he said, “lemon ZEST” huge pause...twinkle twinkle big eyes lol

Chef make that shirt!! I’ll buy it!!!

Measure carefully... love you, Chef. You bring sunshine to my day. You are, in my estimation, the best "TV" chef of all time. You inject humor and joy into your cooking in a way that no one before ever did, including Julia, Emeril, and others. May you live for many many years.

when i watch other chef video: SHIT, i need to go out and get those fancy ingredients when i watch chef Jean video: Just cook~ it will be fine! thank you so much~

Chef I almost bought a dish towel today that said " Eat what I cook or starve". My husband made a point of telling me how my cooking gets better and better with every single meal! I will definitely make this. Thank you!

My respect for you just went up by 2 notches. First you mentioned one of my all time favorite Chefs, Justin Wilson (The Cajun Cook) and then gave praise to the amazing Chef Emerald Lagassi who I learned to “kick it up a notch” from. BOOM! Thank you for being YOU Chef, and helping all of us followers create delicious!!! It’s great that you can “do what you love, and love what you do!”

I made this once for my nephew. He said I don't think I will like this, when dinner was finished he asked for the leftovers to take home. Loved every minute of it.thanks chef.

I just love how enthusiastic you are after 50+ years of developing and still delivering and even growing on it. Big thumbs up!!

Chef Jean-Pierre. I just read that you were born in Aix! my Family have a holiday apartment there in the old part of town and I have been going there since a baby. Tell your American guests what a beautiful town it is all year around and if they want to go to France for a holiday (not Paris : / ) and have wonderful food and wine; it's a destination of pleasure for sure. It's a bit of a French/ Italian secret place but I'm happy to share part of France that everyone loves...ps, delicious dish!

Happy Fathers day dearest chef JP. (Sun in Africa is Father's day)

0:34 you can't stress that enough Cooking is heat treatment/manipulation of the ingredients. It's only final stage of the process. First mise en place

Plenty of onyo all the way 😂😂😂. I love your show, recipes, tips and best of all, the candid humor. Best channel I have come across.

One of my go to dishes to make. It's easy comfort food and it's a dish that brings good memories out in people. As a Chef one of the most important gifts you give people are memories or the sparking of old ones. It is a lovely gift to give and a gift that stays with people their whole life. Like you I loved being a Chef!! I just wish the Miss didn't keep me chained to the stove!! hehe

My goodness. I can't believe how many videos Chef Jean has. Never heard of him until now. I agree with everyone else, chef Jean-Pierre is so interesting and enthusiastic. I'm tired and want to go to bed but look, there's a video on chicken cacciatore! Can't wait to try one of these recipes.

You know, some of these days, people would list ONYO in their grocery list and the one looking into it would probably confuse as heck 😂😂😂

You are a superb chef, plus I just adore listening to you talk and explain your recipes. Wish I could afford to hire you to come cook in my kitchen every week!

My neighbor called woke me up to watch this wks cooking class... I think she is hooked !!!

Laughed all the way through this presentation. Simply the best cooking program I’ve seen.

Oh Chef you never disappoint. We just ate your chicken cacciatore with rice and it was again so yummy. I’m trying to cook all of your dishes. I told my husband that you said that cooking is no rocket science and that he would be able to follow you along and cook a meal. Thank you!❤️

A little tip for those of us cooking with store brand tomatoes; they tend to be harvested and canned before they’re ripe which makes them quite acidic. Throw a cup or two of finely diced carrots in with the onions to add a little sweetness and mute that acidity, otherwise you’ll end up with a pretty sour cacciatore.

You should sell T'shirts that say "I love Onyo!"

Just made this. Served it with cheese polenta. Wow wow wow. I put it in the oven rather than stove top. My wife came home and said we need to bottle the aroma. Thank you Chef!

Oh Pierre, Youve done it again. Class act

I made this on Sunday for the family, only deleting the little capsicums (several of us, they do not make our stomach 'appy, but I swapped in some carrot chunks and a few swiss brown mushroom halves) and it was the tastiest and most successful thing I've cooked since I don't know when. I think the best thing is the clarity about preparation and especially timing. Mise en place! Thank you so much for your cheerful and entertaining guides - they would make even a beginner feel confident enough to tackle a good meal.

The lemon zest is a great addition, thank you for another great lesson. Your sincerity and good humor shines thru as much as your skills do. ❤️

Chef Jean-Pierre,it is a joy to watch you cook because you take such joy in cooking! I'm sending your videos to friends and family and they love you, too! May you live to a ripe old age and keep cooking!

Chef Jean Pierre you are the best 😊

I really love your channel Chef!! I followed your video for the bolognese sauce and my family enjoyed it!! I've binged watched all of your videos 🥰

At 8:53, "measure carefully".. Cracks me up, every time. :)

Thank you, Chef. My wife and I look forward to your joy and your teachings, every week!

So impressed with Chef Pierre, there is nothing he does not know or do, is there? I am learning in a hurry, so far cooking was simple and now I am your fan, Pierre. You are the very best!

Looks amazing .. this weekend’s meal for sure .. all the best JP, Jason & Diane

Even the oven in the background is amazed by Jean-Pierres cooking. Just look at him. 😉

Dearest Chef Maestro ~ I just realized! You are the best "play by play" commentator/describer I've ever heard. Just like in sports - we're NOT putting a man on the moon. Merci ~ Grazia for your always loving kindness. Be Happy! Cook! Btw, Dear Chef Maestro ~ YES about Polo Shirts, T-Shirts, Canvas Shopping Bags. How about a design contest? Maybe a shopping certificate at your wonderful store for the winners?!!! Fondly, France StayFree via ¡Viva Cristo Rey! From Sacramento CA USA!!!

It would be a fantastic thing to see Chef Jean-Pierre travelling through France and showing us his and own country culinary art. We will sponsor such expedition!

Awesome that you made this video. I was just telling my wife I would make this dish, and now you've come through for me!

This is probably my favorite dish of all time. I can't wait to try making your recipie this weekend!

" Its cooking not rocket science!" This is the best chef. I love to cook but it's just cooking. I enjoy this guy because he keeps things in perspective!

The more I watch your videos , the more I learn , plus how excited I am in the kitchen again... memories of helping my mother in the kitchen...

Chef I’m going to try this recipe this weekend and I know it will test so delicious, like all your recipes, thank you for what you show us because you educate us all

Onyo always goes first UNLESS you have BACON!!! 😘❤️🐓🍗 and the picture of the dish on your website is SPECTACULAR!!!

Love you Chef! Thank you so much for generously sharing your talents! Spread the love baby!

“Cooking is yours - whatever makes you happy” love that quote 👍

Thank you Chef another magnificent cook up!!

16:08 Kudos to the editor for adding the symbol of the ‘other channel’. Nice touch.

Honestly chef has one of the best and most wholesome communities on KZfaq! Thanks for sharing your skills with us younger folks! Big love from Australia ❤️

Not too many people can say they love their job even more than when they first started, that’s awesome. And you’re a great chef, I learn from you every time I watch. Thank you.

Another great recipe. I love the addition of lemon/zest with tomato dishes. My secret ingredient in the vodka sauce I make is to use citron vodka. It brightens up the tomatoes so wonderfully.

I never have to meal plan anymore. I just tune in here, order my groceries… et voilà! Cheers from Canader eh!

Bravo Jean- Pierre. You're the best Chef on the internet for sure. And, the most fun to watch. !!!

Kirk: "Spock, what's for dinner tonight - I'm sick of eating these replicated coloured cubes" Spock: "I will be attempting to combine a dead flightless bird with olives, tomato, onion, various vegetables, red wine and a careful selection of Italian spices" Kirk: "Who's recipe are you using may I ask"? Spock: "I believe Captain it's by the brilliant 21st Century KZfaq Chef Jean-Pierre - it was the first result from our search of the Computer's Database" Kirk: "Chef Jean Pierre Spock? Isn't he the curious fellow that pronounces Onions "Onyo" and recommends you not invite guests again if they dislike copious amounts of butter in their food?" Spock: "Yes Captain, that is correct. I'm particuarly curious as to how you know so much about him?" Kirk: "Come now Mr. Spock. Even in the 23rd Century everyone knows Chef Jean-Pierre is one of the greatest Social Media Chef's in Earth's History" Spock: "Indeed Captain and May I remind you that Onyo is always Number #1"? Kirk: "I believe Mr. Spock you've been watching far too much KZfaq"

Long ago, a friend moved out of state to his mama's house in New York. When a bunch of us would visit she would make a wonderful old country chicken cacciatore. I tried to make it several times but was not happy until I left the skin on and browned nearly to death thus rendering most of the fat out of the skin. Then the flavors came together more like her version. Just a thought!

I am so glad to have found your videos - and you mentioned Justin Wilson - awesome. I think you must have ZERO ENEMIES and 100% FRIENDS.

Just made this with your Italian potato salad. It’s soooo satisfying listening to the silence of my family devouring these scrumptious dishes. Even more so afterwards getting hugs and kisses. Your videos gave me a whole new level of cooking skills. You’re my favorite.

The way to peel that lemon zest, it's like polishing the shoes.

This looks delicious!

Chef, you are number ONE!!!!!!

I was looking for chicken cacciatore, Marsala, francese and fricassee. You have ALL the recipes!

I would definitely buy a shirt that says "Onyo First" on the front and "Unless there's bacon" on the back

I really enjoy your videos Chef. Relaxing and nice to see the joy you get from cooking. I was thinking of Emeril too when you said BAM lol

Look chef, thank you for making these videos. In a world where I am so very depressed I can watch and listen to you and it brightens my day. Truly.

Food is life I enjoy your passion. I made your beef Stew for my Mom she is dying from cancer, unfortunately she didn't eat a bite, dad loved it and so did my wife. Chef Jean-Pierre thanks for your inspiration.

great recipe for wild game birds... Duck,quail, partridge, Dove, pigeon, snipe, woodcock or pheasant or just game chicken (fighting chicken) absolutely wonderful

Save the skin and deep fry it, then put it in chicken sandwich or a burger for some crunch. It makes a tasty garnish too.

Cooking is more fun and more enjoyable every time you do it I totally agree. And I always love to cook but since I found you oh my goodness. Are the happiness I get from the things I'm making is even greater. And I'm never in a hurry when I cook because cooking is calming and enjoyable and takes away stress!! Now I have been slowly adding some things to my kitchen to make cooking better and easier and this weekend I'll be putting together a covered so I have more room on my counter for my mise en place. 😁😁😁😁 I love that you love your job, I love that you came to KZfaq, I love chicken cacciatore and I never made it myself but I certainly will now. Thank you so much Chef Jean-Pierre, You're changing people's lives and making us happy. Merci beaucoup my compari!!

Love your videos. I appreciate that you have your ingredients prepared in advance so we don't have to watch endless chopping. You focus on the cooking techniques and provide chopping tips only as needed. Great sense of humour too. I laughed a bunch of times. The finished product looks delicious.

And I’m watching this as I’m eating your polenta cake😂 Now I gotta make this one lol🤌😋

You should sell some mise en place merch, like shirts and stuff

You’re so awesome, Chef. Thank you for being you and for sharing your wisdom with us!

Just keeps getting better....just record a non stop video. Genius !!!

So I have this on the stovetop right now. Just about coming to Simmer, so I have another hour or two to see how it came out. I had to chuckle at the point Chef made about the wine.... I am a Sommelier - spent most of my career in retail (it paid better than restaurants and while the hours weren't great, they sure as shit beat the restaurants...) - but I did some time at a Vineyard & Winery as well - but Retail is "in the trenches" - and you'd be surprised how the vast majority of people - and this includes rich, upscale, wealthy & "Fancy" people - who ask for wine to cook with: "Just give me the cheapest stuff you have, it's just for cooking, I don't care what it tastes like!" .... So ... let me get this straight .... you don't care what it tastes like ... and if it tastes like shit when you sip on it, why on God's Green Earth would you want to literally and figuratively smother your food in it? It boggles the mind. I actually converted a few people by trying to explain that. I am not suggesting that you need 1er Cru Burgundy for your *Beef Bourguignon* like Barefoot Contessa - but there is a happy medium to be had.... a $7-10 bottle of wine that you might drink after work on a Tuesday or for supper on Thursday, it's going to give you *exponentially* better Culinary results than buying the $2.99 cheap shit that tastes like alcoholic vinegar and the retailer is making 50% on, so he pimps it as the ideal cooking wine! Woohoo! -Again, you don't need Ruffino Reserva Ducale Chianti Classico for Monday night Spaghetti Sauce, but the idea of "I don't care what it tastes like, I'm just cooking with it" is literally ridiculous. That's why you're my man Chef, you're the man!

I put button mushrooms in my Cacciatore everything else was great wish I could have some of yours

I love watching french chefs cooking stuff.

we are so privileged to have your channel, your teachings, your wonderful person and personality xx

I was like WHAT?? It's Wednesday ! Why is Chef Jean-Pierre in my feed? OMG I am 1 day and $100 short.

Chef loves to cook but not a bit more than I love to watch.

Chef I always tell mi friends that you're the best chef in the world wish you the best

One of the greatest children dishes. Well done.

I always thought Jean-Pierre and Jacques Torres would make the greatest comedy duo in a cooking road show kind of thing. I'd buy tickets to watch the hilarity.

Anyone else notice the playboy bunny silhouette on the wall at 16:12😆

Best Chef on KZfaq. You make my every Thursday. Keep it going. Best wishes from Poland!!!

I hope Chef JP is like this all the time and not just on video. I like to imagine that he is this energetic and passionate and positive off camera in daily life! 😍

Chep JP, will any of us from this get any discount eating at your restaurant? 😛

Onyo is always first, unless there is Bacon. Doesn’t that mean that Bacon is always first? Or does something else ever come before Bacon? And to think I thought the Chicken & Egg question was profound! 🤪🤪🤪.

Chef, I want to thank you for showing the world that being the best chef is not about screaming at people, having fits and trying to make cooking about THEMSELVES.....you put these so-called "famous chefs" in their rightful place by your example that cooking is about having fun and enjoying it! Cooking should never be stressful, but an act of love and joy and you bring that to the world just being you! Thank you!!!!!

Oh my gosh, I just found this channel, I think I'm addicted! Whatever makes you happy, I love it.

Wife: Hon!!! New episode is up! ME: leave me alone woman, you know I don't care about your soaps..and go get me a beer!!! Wife: No!!! it's Chef!! ME: Coming hon!

This was stupendous! Thank you Chef J-P for all of your wonderful recipes. Love your cooking!!

Love your videos. Light, funny, detailed, respectful, very personable

Oh! I LOVE the new Mise en Place presentation and graphic list of ingredients! Thank you!