Thank you, I am so glad you like! 😀

Dear chef everyone in my family can cook but me I've been watching cooking shows on public television all my life and I'm about to turn 60 I couldn't cook to save my life but since I found you and your classes you've given me the confidence with your teaching that I can not only do it but I can do it well and not only are you the best chef I've ever seen on TV and educational and I love the way you show mistakes and I love your humor it's like you're part of my family I haven't tried one of your recipes yet but everything in me tells me I'm going to turn into a good cook before I die and it's all thanks to you you are my favorite chef hands down I have five chefs in my family love them all but you are the best because of all of what you bring not like those high pollutant chefs that don't let mistakes be seen and they make it seem like everything is so hard nothing really can be done at home you're the total opposite with you I know I could cook and for that I thank you please keep doing what you're doing be yourself as always and you're following will grow and I'm your number one thank you chef the sincere gratitude Sandra Lynn Richter of Port Charlotte Florida. Oh chef by the way I have one major problem I've never been able to afford any of the kitchen essentials. I'm not what you call a person with the means it takes to have the essentials in my kitchen and I wouldn't begin to know how to substitute if you have any ideas on how I could substitute the essentials I greatly appreciate your help. All right bottom line I'm very very poor but I don't want that to stop me from learning how to be a good cook so how do I acquire the necessary means to start my great cooking adventure without said needs? I've checked out your store and I can honestly say I can't afford not one thing like a thermometer any of the things you use I don't have I do have two whisks not very good but it's a start. So if you know how I can get the essentials second hand I'd appreciate it because I really want to follow you and every recipe that you're doing. You really are the only chef that I totally understand and can follow every step of your recipes and that excites me and makes me so happy. So I'll slowly go to thrift stores and the yard sales and try to acquire the necessities can you send me a list of the essentials please? I know I shouldn't do this but I'm going to give you my phone number an email just in case you have the time. No chef has ever impressed me I don't get impressed easily but to me you are a superstar and I appreciate you thank you so much for giving me the hope and courage I believe I'm going to be able to and it's only things to you. My name is Sandra Lynn Richter I live in Port Charlotte Florida my phone number is 941-585-1454 and my email is. slynnr62@gmail.com if you ever have the time to reply it would put me on cloud 9 and give me a natural high. Again thank you so much for being you best chef I've ever seen. Truly your fan sincerely Sandy

Many chefs recommend that you taste as you go along...is it advisable to do that with the beer too?

What can I substitute the beer with please?

@@CLM_08 Try lemonade.

You’ve described this treasure of a human being perfectly…

What Seth said! What a wonderful guy!

Years of experiences and maturing/aging most likely. And a passion for what they do.

He makes me think of Obelix and Asterix especially when he eats something hot hahaha

I think the trick is that he doesn't take himself too seriously. He also seems very happy and grateful for his life, which is always nice to see.

Me too...hahahahah

like a chimpanzee

So true 😂

It kinda dumb if you ask me.

I've been waiting for Chef to say "Oo la la" and "Sacre - Bleu"! 😂

I am indeed having a ball! Thank you for watching Chris😀

i hope his last name is polnareff. jean pier polnareff. JOJOOOOOO.

Love watching him. A good teacher and comedian. I really enjoy myself although I don’t even cook really.

Being born in Glasgow doesn't guarantee you can make good fish and chips or however many years making them such a stupid statement he made .

He is!

It's never worth it if its too hot. I've burned my taste buds off like that and it takes a few days to taste anything.

He does it every time. I love it! My man KNOWS how good it’s going to be, and he just can’t wait.

i hope his last name is polnareff. jean pier polnareff. JOJOOOOOO.

Chips not fries.

@@Thursdaym2 fries. no one cares about how you brits call it. it fries not chips

This is a terrific video but also check out Greg's Kitchen fish and chips for a simple man's home version... He's also very entertaining to watch.

That is what the chef does. He is a diamond in the dust.

i hope his last name is polnareff. jean pier polnareff. JOJOOOOOO.

​@@arkazon8126 they have different personality...nothing to do with polnareff.he has a French name his father is French..

What seasoning insights do you have?

Thank you ! I am so glad it worked beautifully for you 😊

@@ChefJeanPierre why do you have a knife that is framed in a picture frame on your wall? lol

@@michaelhawkins7389 He actually answered that question in a Q&A video he made not too long ago. I don't have the exact link, but I'm sure if you search for it you'll find it. Excellent video and highly recommended.

Yes I agree. I feel that he is genuinely in the same room as I am a d talking to me like an old friend.

Totally agree 100% organic awesome

Chef Jean is quite gentle and out spoken do it the right way or your way

...and a great teacher!

@@7karlheinz Yes, Joe!!!

i hope his last name is polnareff. jean pier polnareff. JOJOOOOOO.

@@arkazon8126 Thanks very much!!

@@josephcollins6033 ? thanks for what

@@heykuckma casual-type food? Meat pies, Cornish Pasties, potato cakes (medium-sliced potatoes in batter, fried), grilled sausages in bread or rolls (sold outside Bunnings hardware stores!). 🇦🇺

And I forgot sausage rolls! (Herb & meat minced, wrapped in puff pastry) served with tomato sauce (ketchup).

Always great to be in the same sentence as my friend Jacques! He is THE MASTER of Masters!!!😀

Jacques Pepin and Jean Pierre. The best

@@richardcorsillo9819 Yes they are!

Chef JP soooo much more relatable❣️

ps...I meant Chef Jean-Pierre!!! Realized same initials🤪

Thank you! I said this many times and I'll say it again! It is because of people like you that I do this! God bless you! 🙏😀

Thank you so much! 😀

I do exactly that

That's what I always do, too!😁

Samesies. There's no reason to wait.

Oh for sure. Not one video of his is a waste of time. Everything he does is meticulous and with a very specific method that details the most luxurious tastes one can possibly ever imagine. One of my favorite channels!

Thanks very much! 😃

Gries are best when they are screaming hot!😁👍

I figured this was true dedication burning yourself for your viewers to hear that “crunch” at the freshest peak of crunchiness 😂

Lol good one, I do not know how many times I burned myself tasting too hot things I just made to see if the result was correct... well part of the job, like cutting yourselves sometimes (not a lot but... it happen)

Cooking is not as hard as some people think and the simplest things are generally the best ones you remember. YOU just have to be willing to try some things.

He’s a gourmet chef you what do you expect simple or not.

@@letitbe7717 The dishes he has prepared for the most part have been simple Home dishes - Beef Stew, Chicken Parm, Fish and chips are not high Cuisine, they are peasant food.

My reply is this all American and Eastern European or French and Italian cooking is gourmet! If you’re from the Country side of both as well. It’s not though, if you want to cook County French cooking? Yes, it is most possibly and most probably! What isn’t Gourmet I know too is that it would be French or Italian Native Cuisine that you could be talking about, which still could be gourmet. It, depends only on the ingredient process. If you have no problem with this. Then please let me say : Two 2 cups of water H2 0 only. And this could be still, and gourmet maybe possibly depending on how you drink it etc. Thanks my friend

@@letitbe7717 Sorry - but there is gourmet food from ALL countries and there is Peasant food from Italy and France. Just because a Hamburger was made in Italy does not make it Gourmet. And there are things made in France that I would not serve my pets.

SIDE? THOSE are for the cooks in the USA.

Bit worried about the poor old fridge putting red hot food inside.

@@almaknack9543 I think it will be ok.

Me too I need also to try this 🤤🤤🤤🤤

believe me, it's well worth it

Remember that you can do a Beer Batter with almost any Light Colored Beer or even LITE beer. Darker ones tend to taste different. ALso note- you can also use almost any WHITE fish, Haddock, Flounder, Scrod, Cod, etc.Just cut the pieces about the same size. However, make sure you have a way of getting the Temperature of the oil (IF nothing else a popcorn pops at about 350 degrees)- that is KEY. Too hot and it will burn and too cool and it will be OILY. Today you can get good Instant read Thermometers in the $20 range - makes a great gift.

@@Thommadura i have that kind of thermometer allready 😊, i started to study become a chef just today😃

That is awesome to hear! Thanks for sharing!!! 😀

you forgot to notice the onyo too lol

Hahaha...awesome man! 😂😂😂😂

That means we all love you Chef Jean-Pierre!

hmm, beer hmm, butter

😅😅😅

Actually he taste tested the beer but that was cut out by the KZfaq police ... lol

@@papablue5665 hehehe I knew he wouldn't let us down!!

Thank you William!😀

personally, living the northwest, prefer fresh halibut as the best fish for this. I used to use regular cod, then ling cod as the best, but halibut is amazing.

@@fredgarv79 Used to love Cod best, but taste moved to Haddock, now shall try Halibut. .

@@HeLpLOstGOdAny1 I bought some frozen battered fish from england that was haddock,it was very good, even for a pre made pre frozen thing and thought it was about the same thing as alaskan halibut. very close in texture and flavor. I doubt you could tell much of a difference between the two. but, if you can get fresh halibut as opposed to frozen haddock, then the halibut would be better. here we don't get haddock at all, it's an east coast thing but we are swimming in fresh halibut. my fish monger put it on sale recently for $15 a pound which is pretty good nowadays. when it goes on sale like that, I buy like 5 pounds of it and freeze it. it does freeze well and is almost as good as fresh. I only use it for fish and chips even though it's great in many other ways. chef jean here has a halibut with his fig balsamic vinegar that I would love to try, but then, I just think crispy beer battered fish and chips and it always sounds better.

only time I was in london, I went to this so called best fish and chips shop, and I got a huge long fillet, one huge long piece, with the skin still on. it was kind of greasy also. was not that impressed with it. course, this was just on place in a thousand in london. Is this normal in britian? to keep the skin on?

Tarter sauce ,the only way to eat fried fish .

@@fredgarv79 No and it's never greasy. The fish inside the batter should be moist and the batter crispy. You went to the wrong place, there's a joke in there you might not understand. There is a battle re this dish all over the UK who does the best I still think having been all around the UK N.I. is the best and we are a little more generous as well. :-)

@@garth56 I think I read it some guide book like the lonely planet guide books. I was really surprised that they kept the skin on. who knows? could have been just one lazy cook who was tired or something, or it was an over rated place that used to be great, but in the last two years they changed managment and were living off their old reputation. well, someday, I want to go back again and try out more places. I remember looking at real estate posters on walls, 2 bedroom flat in central london, $220,00 thinking wow, I could sell my small house outside of seattle, and buy this flat and live in london!, in a really nice area. what is it now, like 1.5 million? I think it was in Knightsbridge by hyde park.

@@hobmoor2042 thanks I have found out the same, its not only a skill, it's a bit of an art. I have been doing it for decades and sometimes I still can't quite get it right. tonight, I am trying a recipe for the batter of just flour, and rice flour, in equal amounts, with both beer and vodka as the liquid. no starch at all. yah, I sort of got the feeling there at that shop that they were just not that interested and were riding on the reviews in the travel books as "the best fish and chips in london!" it was in the kensington area where we stayed. damm I loved the taxis there. so easy and so professional and really not that expensive.

You'd better have either mouth of steel or patience of steel.

😂

So you blanch and then double fry?

@@jelly8594 Yup...

@@superbmediacontentcreator blanch in pure water?

Great comment enjoy your retirement 😊👍

Many people take on a fish and chip shop for self employment . What they come to realise is that This is a SKILLED job. Customers have high expectations for their fish and chips. It is not easy serving the public. Personally I feel the time and effort making this is not worth it. Especially as I am gluten, dairy and egg intolerant ! Some corn flours have gluten in them.

They were jealous.....probably don't even cook fish....don't know how....neither do I, but I just learned may make it one day.....

Thank you so much! I miss the school already! 😀

@@ChefJeanPierre I had the best paella ever at your school. Good memories.