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!!!
I love everything you do, so Iâll love JBâs recipes too. If they are all as good as his speedy laksa, we all in for a treat!
This is wonderful news . Please put me on your email list
Welcome to the spotlight J.B. Now we have 2 amazing cooks sending recipes and itâs exciting for all of us. Thank you Nagi for turning me from an ordinary, boring cook to someone who gets accolades from friends. I canât thank you enough.
Love RTE, looking forward to lots more great foodâŚ, so good to share the story, great team.
Congrats JB! I would love to see your interpretation of Alsatian Tarte Flambe sometime, couldnât get enough of it in France đđ
Could we please have some protein vegetarian meal recipes. I would love not to have to adapt recipes that l think yes please l want that!
Hi Nagi and Doser and Welcome JB. Excited to see what recipes will delight us all with the both of you posting your creations. Canât wait to try them out.
Bienvenue Jean-Baptiste!!
Congratulations on your all your fabulous work JB and we welcome having you here. Personally, I would love more vegetarian and dessert recipes! Thank you.
Hooray! Iâm excited to see what you do!
thatâs wonderful news, I have made so many recipes from your website and books, I am literally learning how to cook from you Nagi!! Can I please request a mille feuille recipe for home cooks â if there is such a thing
Welcome to the front office JBđ¤
Canât wait for JB to be sharing recipes! So excited!
This is super exciting. I canât wait to try JBâs recipes.
I can see a dinner party coming on⌠,đ
Bonjour JB
This is super exciting. I canât wait to try JBâs recipes.
I can see a dinner party coming on⌠,đ
Great work, congratulations JB on all your past achievements . I would love to see more vegetarian and dessert recipes! Thank you x
Bonjour JB, really looking forward to your recipes
FĂŠlicitations J-B pour tes nouvelles initiatives. Jâai hâte de dĂŠguster et dâessayer tes recettes.
You inspire me Nagi.
At 76 I have a few years experience cooking for large groups. However, I learn something new with each of your recipes.
Best wishes to you and your crew.
Fantastic, can not wait to get cooking. Welcome a board, JB