Iām beyond excited to announce our very own Chef Jean-Baptiste āJBā is going to start sharing his own recipes here on RecipeTin Eats! š Say bonjour to JB!!
Chef JB steps into the spotlight!
Long-time readers will know JB well. Heās been my right hand for almost 5 years and is officially our Head Chef here at RecipeTin. From developing and testing recipes with me, taking charge of public events and leading RecipeTin Meals ā where 600 homemade meals are made every day for those in need ā heās been across everything cooking related in the RecipeTin world.
Born and raised in Lyon, JB has been classically trained in France, starting at culinary school then working in Michelin-starred kitchens. At just 28, he was running a Manhattan restaurant for the legendary French chef Daniel Boulud ā that kind of responsibility at such a young age says everything about his talent and work ethic!
RecipeTin wouldnāt be what it is today without him. We wouldnāt have done half the public events and not-for-profit things weāve done if I didnāt have him to organise them, from cooking for families at the Childrenās Hospital to hosting a 14-course degustation reader dinner at our food bank. And RecipeTin Meals only exists because of him ā I knew nothing about setting up or running commercial kitchens, the equipment, the logistics, or producing food on a large scale!
Over the years heās poured so much into helping me bring reliable, great tasting recipes to you, testing recipes relentlessly, double-checking details late into the night, quietly shaping so much of what you see here behind the scenes.
And now, Iām so excited that heās stepping into the spotlight himself! Youāll start to see recipes developed, written, photographed and filmed by JB himself ā think, timeless French classics and fine dining dishes from his restaurant years, adapted for home cooks like you and me.
Donāt worry, Iām not going anywhere! Iāll still be publishing new recipes as well. Between us there will continue to be 2 recipes a week, and we will be making and testing the recipes together ā as we have been doing for the past 5 years.
JB will be sharing his first recipe on Friday, and I canāt wait for you to experience his cooking directly. Please join me in welcoming JB as a recipe writer on RecipeTin Eats. Go ahead and hit him up with your recipe requests in the comments below! ā Nagi x
~~ A word from JB ~~
Hi everyone! Thank you Nagi, for your kind words and making me feel so welcome. I canāt believe itās already been almost 5 years, I didnāt realise how fast time went, thatās how much fun itās been!
I am beyond excited to open this new chapter and to be able to share recipes with all of you. I hope youāll enjoy them as much as Iām enjoying creating them. There is a lot to come so donāt go anywhere and letās have fun in the kitchen! ~ JB
Browse JBās French recipes
Here are French recipes Iāve shared in the past, courtesy of JB. Expect all future French recipes to come from him directly!
JB FAQ (Written by Nagi!)
Yes of course ā I never want to stop! Sharing recipes with you is the heart and soul of RecipeTin Eats, and it will always be my biggest passion. Iāll still be cooking, testing, photographing, writing and chatting away with you here just like I always have.
The exciting part is that now I get to share the publishing of new recipes with JB, which means youāll see even more variety, more inspiration and more delicious ideas coming your way.
Think of it as an expansion of the RecipeTin universe ā not a replacement. Iāll continue to post all the recipes you know and love from me, and JB will be bringing his own voice, creativity and French flair to the mix.
So nothing changes with me ā youāre just getting more!
Initially he will be sharing a new recipe every fortnight, and other work commitments permitting, we hope to continue this if not increase the frequency!
It will range from classic and homestyle French recipes as well as some fine dining restaurant dishes that are made to be accessible to every day home cooks. Iām especially excited by the latter as he has taught me so many great restaurant secret recipes ā especially sauces and easy-but-fancy looking ways to plate up dishes.
The same way as we always have ā except I will be JBās testing support for his new recipes as he has been doing for mine all these years!
Typically, one of us will āownā a new recipe and do most of the legwork to create and test it to final form. Then we write it up and the other cooks it without assistance so we can check if the recipe is written accurately and with sufficient guidance for anyone to follow.
If there are problems with the recipe then we keep going back and forth until weāre happy.
JB is! Over the years heās picked up so much working side-by-side with me and the team on countless photo and video shoots. Heās learned the RecipeTin āstyleā inside out, from the way we light food to the little details that make the step-by-steps clear and helpful.
Heās been practicing behind the camera as much as he has behind the stove, and I think youāre going to be amazed when you see his first recipe post this Friday. It looks and feels just like the RecipeTin you know ā but with JBās own personality shining through too!
YES! It was a key condition to him coming on board as a recipe contributor!
Life of Dozer
When JB said he had a staff mentoring session, this isnāt quite what I picturedā¦ā¦š¤£ The cactus needs an explanation!!!
Nagi
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