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 picturedâŠâŠđ€Ł The cactus needs an explanation!!!
Lived in France for 28 years looking forward to French recipes if we can find the ingredients here in Australia. Rognons au Porto, pate de foie de Volaille and a million more.
Congratulations all around .Especially you Dozer looking good.also looking forward to seeing recipes from you JB. love from across the pond in UK regards sue
Great news.
Congratulations you do such wonderful work and will follow and enjoy your new changes.
Congrats JB! Beautiful Team beautiful people, Dozer included, Sending much love â€ïž
Bonjour JB, looking forward to the added extras on the best foodie website â€ïž
Welcome to the family JB. Even though youâve been there for 5 years, itâs nice to have that formal introduction. Looking forward to your recipes. Bon appetite to us all, Donna
Recipe request. Creme caramel please JB which aways seems unpredictable regarding bubbles or no bubbles in every new oven! My mum was a master at them and used to swear by a broom handle keeping slightly hotter than usual oven door a bit open. Not to mention catching the caramel just before burning!
Wee, Wee đ canât wait to cook up everything French. Please let there be good old fashion Croissant and French Baguette recipes.
The huge difficulty in making these delights, is that french flour is quite different from breadmaking flours elsewhere. The gluten content is lower, for one thing, so you tend to get unevenly sized and larger holes in the crumb.
The crisp crust is also quite hard to match, as it is down to the high steam content in bakersâ ovens when baking.
It would be wonderful indeed if JB could find some way of showing us how.
Hello Chef JB, What an absolute treat this is going to be. This is like hitting a jack pot ! Canât wait for the double gifts. Two recipes a week, wow!
Thank you Nagi đș
Love Dozerâs expressions under the table with Chef JB.
Wee, Wee đ canât wait to learn how to make everything French. Please let there be a good old fashioned Croissant and French Baguette recipes.
Really looking forward to the extra recipes JB. I already use your beef bourgignon as my go-to â so delicious. Congrats to you.
is that supposed to be Oui Oui LOL
Oui đ
Bonjour JB et bienvenue, ce sera formidable de vous avoir ouvertement Ă bord
(Gâday JB and welcome, itâs going to be great having you openly onboard.)
Welcome JB very excited to begin trying your recipes
Fantastic news â would love some new vegetarian dishes (low FODMAP)
Oh! Chicken fricassĂȘ?
Better known here in the family as âfriging checasseâ. A winner always. Good luck in this new venture but âŠdoes he ever sleep?đŽ
Hooray!! I love french cooking. Lots of dessert recipes please!
Nagi, what wonderfull news. I am a fan of your recipes since a few years, and our family has a lot of favourites from your website and your cookbooks on rotation. I am looking forward to even more recipes and variation to come.
La bienvenue JB et je me réjouis de découvrir les recettes que tu publieras. Salutations de Belgique.
This is exciting news Team Recipe Tin Eats! Congrats JB â canât wait to try your recipes too! Thank you Nagi, JB & team for sharing with us. x
Congrats on the step up JB! Looking forward to testing your recipes.
Always keeping an eye out for a next level cassoulet to go with Nagiâs duck confit post.
Canât wait!
I am so happy you are also going to be sharing JBâs recipes ⊠the three of you make a wonderful team (canât forget Dozer) đ