Iâm beyond excited to announce our very own Chef Jean-Baptiste âJBâ is going to start sharing his own recipes here on RecipeTin Eats! đ Say bonjour to JB!!
Chef JB steps into the spotlight!
Long-time readers will know JB well. Heâs 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 â where 600 homemade meals are made every day for those in need â heâs 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 â that kind of responsibility at such a young age says everything about his talent and work ethic!
RecipeTin wouldnât be what it is today without him. We wouldnât have done half the public events and not-for-profit things weâve done if I didnât have him to organise them, from cooking for families at the Childrenâs Hospital to hosting a 14-course degustation reader dinner at our food bank. And RecipeTin Meals only exists because of him â I knew nothing about setting up or running commercial kitchens, the equipment, the logistics, or producing food on a large scale!
Over the years heâs 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, Iâm so excited that heâs stepping into the spotlight himself! Youâll start to see recipes developed, written, photographed and filmed by JB himself â think, timeless French classics and fine dining dishes from his restaurant years, adapted for home cooks like you and me.
Donât worry, Iâm not going anywhere! Iâll 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 â as we have been doing for the past 5 years.
JB will be sharing his first recipe on Friday, and I canât 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! â Nagi x
~~ A word from JB ~~
Hi everyone! Thank you Nagi, for your kind words and making me feel so welcome. I canât believe itâs already been almost 5 years, I didnât realise how fast time went, thatâs how much fun itâs been!
I am beyond excited to open this new chapter and to be able to share recipes with all of you. I hope youâll enjoy them as much as Iâm enjoying creating them. There is a lot to come so donât go anywhere and letâs have fun in the kitchen! ~ JB
Browse JBâs French recipes
Here are French recipes Iâve 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 â 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. Iâll 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 youâll see even more variety, more inspiration and more delicious ideas coming your way.
Think of it as an expansion of the RecipeTin universe â not a replacement. Iâll 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 â youâre 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. Iâm especially excited by the latter as he has taught me so many great restaurant secret recipes â especially sauces and easy-but-fancy looking ways to plate up dishes.
The same way as we always have â except I will be JBâs testing support for his new recipes as he has been doing for mine all these years!
Typically, one of us will âownâ 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 weâre happy.
JB is! Over the years heâs picked up so much working side-by-side with me and the team on countless photo and video shoots. Heâs learned the RecipeTin âstyleâ inside out, from the way we light food to the little details that make the step-by-steps clear and helpful.
Heâs been practicing behind the camera as much as he has behind the stove, and I think youâre going to be amazed when you see his first recipe post this Friday. It looks and feels just like the RecipeTin you know â but with JBâs 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 isnât quite what I picturedâŚâŚđ¤Ł The cactus needs an explanation!!!
Bonjour JB! I love French cuisine, thank you for bringing us your recipes and expertise!
Hi Nagi. Thatâs not a cactus. That is Gumby isnât it?
Love all your recipes NAGI and looking forward to seeing recipes from JB
Congratulations JB. I am super excited to try out your recipes. I have learnt so much about cooking from Nagi and now will look forward to learning even more from you x
Exciting news âŚ..looking forward to JB recipes as wellđ
Good luck đ J B looking forward to seeing your recipes
JB! Congratulations! Canât wait for your recipes. Pleaaaseeee give us a vanilla slice recipe đđ
Yes please! Very keen on the best vanilla slice recipe ever!
Bonjour Chef JB. Looking forward to lovely recipes.
Welcome JB ! I have been developing in the past few years and now looking forward to more challenges. I love the picturesque French food and canât wait to try !
Awesome news!! Would love any French dessert recipes!
The US welcomes you JB and we are looking forward to recreating your delicious meals. Thatâs wonderful news for Nagi to have JB working and creating together. â¤ď¸
First of all, many congratulations on your status change here.
Secondly, you might amused to follow links in mywebsite to recipes, where you will see that my recipe for boeuf bourguignon is almost identical to yours, not at all surprisingly as they are both thoroughly authentic.
https://souvigne.com/recipes/main090.htm
Thatâs fantastic news. Thank you so much Nagi and JB. Looking forward to trying out recipes from both of you!! Thank you for your generosity in sharing so much.
Fabulous to be able to read your journey and the recipes you bring to us and keep us with new ideas. Also the happy way you share your world⌠EVERYONE LIVES A WINNER
Hi Nagi. Been following you awhile, from here in sunny Spain. Im vegan. Cld you possibly, occasionally oblige? Even vegetarian I cld adapt. Thank you!
Congratulations JB! Looking forward to reading your recipes
Hi JB, I hope to see some nice fine dining ideas that we can do at home and I enjoy French cuisine! It will be good to see something unexpected. Congratulations
Canât wait to try some of your recipes
Fantabulous news⌠welcome to the (your) spotlight JB.. youâve been along for the ride and led RTE.. đ.. NOW is YOUR time to SHINE đ
Looking forward to seeing whatâs to come.. x đđĽ°â¤
Look forward to JBâs recipes. Love cooking but being Coeliac causes restrictions. More duel recipes would be appreciated