Chef Jean-Pierre
Chef Jean-Pierre is a James Beard Nominee Chef, TV Personality, and the Author of 3 Cookbooks with 54 years’ experience as a Professional Chef. He opened and ran one of America’s best 100 restaurants for 22 years and a cooking school with 40,000 students for more than 21 years. The Chef hosted over 200 cooking shows distributed on PBS in every television market in the US, China, and Australia. The Chef appeared on The Today Show 28 times as well as been a guest many times on Larry King, Regis and Kathie Lee and The Lifetime Channel. After many years he is coming out of retirement to once again teach and entertain us with a fun and straightforward approach to Gourmet Cooking! Come learn to cook with Chef Jean-Pierre, making cooking fun for everyone. If you not having fun cooking, you are not doing it right! As Chef Jean-Pierre would say...."Even a child could do it!"
Recipes
Learn how to make homemade butter using heavy cream. This simple process transforms whipped cream into butter and buttermilk, which can be used in various recipes or enjoyed on its own.
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Chef Jean Pierre demonstrates the easiest and most efficient way to dice an onion, ensuring a perfect cut every time without tears.
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Learn how to debunk common myths and cook the perfect steak with a delicious crust and juicy interior.
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A highly requested and classical recipe for French Onion Soup, showcasing the rich flavors of caramelized onions, leeks, and shallots, simmered in a savory broth and topped with a cheesy crouton.
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A simple yet sophisticated method to cook a prime rib to achieve an even medium-rare doneness throughout, using the reverse sear technique.
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A classic French dish, Steak Au Poivre is a peppercorn-crusted steak, pan-seared and then finished in the oven. Served with a cognac cream sauce, gratin potatoes, and buttered green beans.
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A detailed guide on making the classic Beef Wellington, perfect for special occasions. This recipe involves preparing a beef tenderloin wrapped in a mushroom duxelles, prosciutto, and crepe, all encased in puff pastry.
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A hearty and flavorful beef stew enriched with port wine, fresh herbs, and a variety of vegetables, perfect for warming up during the cold months.
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A versatile and elegant mushroom sauce that can be served with lamb, beef, chicken, or as a standalone dish. This recipe demonstrates how to achieve a sauce with depth and layers of flavor, emphasizing the importance of cooking techniques to enhance the taste of mushrooms.
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Rich and creamy cheese raviolis with a hidden surprise of a silky quail egg yolk, wrapped in homemade pasta sheets and served with a luscious Marsala butter sauce.
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A delightful soup perfect for cold days, combining spicy Italian sausage, vegetables, and noodles, all simmered together in a savory broth, then topped with a rich mascarpone and ricotta cheese blend.
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A hearty and classic dish from Naples featuring tender beef ragu and perfectly cooked pasta, enhanced with a few non-traditional twists for an unforgettable meal.
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Creator Content
