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!!!
Welcome JB. I am sure you and Nagi will make an amazing team bringing even more delicious recipes for us all. Thank you for all you do.
Thank you for your kind words Anne!
Welcome, JB!! I have cooked so many of Nagiās recipes and she is my go to (first) person for all the cooking I do. I am excited about your new recipes and hope they are as easy to make as Nagiās š
The videos are essential and beautiful so I am looking forward to yours.
I would like to see a recipe for Galette des rois, please. I donāt know what kind of almond paste to use here in Australia.
Thank you!
Thanks Iva, thatās a great suggestion. We could work on this for January š
Amazing! This seems like the most natural fit ever. Iām so excited for both of you. Thrilled to get to know you better JB and try your recipes!
Thanks Cindy! looking forward to start publishing!
Welcome JB! I look forward to your recipes. Recipetineats is always my go to and I gladly tell my friends where the ādeliciousnessā came from. Now I have even more variety & go toos. Great news Nagi.
Thanks Rhonda!
Welcome JB. Canāt wait to try some of your recipes. Would love to see a recipe for Paris Brest!
Thanks Rod! Paris-Brest was something we worked on in the past but we would be more than happy to re-open the case!
Wonderful JB. I must have missed the previous recipe. Iām off hunting it down now!
Very exciting! Also love the photos of JB and Dozer! š
Arenāt they great! I love them too!
Welcome JBā¦ā¦..we are just as excited as Nagi.
Cannot wait to delve into your recipe mind.
Never ever a failure with a Nagi recipe and I know yours will be the same. Welcome.
Thank you for making me feel welcome Susan!
I would love a recipe for rum babas , the round ones with the empty midddle so that you can put fruit in
Hi Sylvia, rum babas is definitely something g we can work on!
Welcome Canāt wait to see the recipes.
Thanks Janette!
I look forward to your recipes ā but even more important, do you have a dog?
Hi Robin! I donāt have a dog but I get to see Dozer almost everyday!
A big accomplishment and well deserved! Congrats JB, looking forward to seeing the first recipe!
Merci Sarah!
Congratulations JB! Iām yet to find a great steak tartare outside of Provence (not that Iāve tried a Lyonnaise versionā¦) , so if you have a good recipe for this classic, Iād be all ears!
Hi Matt, steak tartare is definitely on the list!!
Not sure if my msg was sent.. Desolee if this is a dupe recipe request
How about some French classics
Vol au vent
Pot au feu
So many yummy sauces like
Veloute
EspaƱol
Merci bien
Amazing news. So looking forward to seeing and cooking JBās recipes. Iāll just pretend that dreamboat is in the kitchen with me! Cheeky!
Thanks Jenny!
Oh, Nagi!
What exciting news for you, JB, and the team! Please give my āCongratulationsā to JB, and my very warmest wishes for his exciting new endeavours!
Of course,. I do not know the gentleman, but to me there has always been something special conveyed by the working relationship you have with him; Dozer too!
Iām looking forward to Fridayās post and JBās inaugural solo offering!
So happy for all of you!
Sending Love and Hugs from The Canadian Prairies
What a lovely message Alex! Thank you!
Bravo JB! As-tu un chien Ć toi ou est-ce que Nagi partage Dozer?
Salut Patrick! Non je nāai pas de chien mais jāai le plaisir de voir Dozer tous les jours au travail š
It will be great to have some JB recipes but I fear I will put on weight just reading the ingredients in the recipes š
Itās important to get down o Dozers level as he is the boss after all ā¦exciting times ahead
Thanks Tiff, I promise to be light on butter š (I mean Iāll try..)
What huge fun! Have I seen that grin and heard that delightful accent for five years already š ? Methinks you have very much been part of the āteamā from Day 1 ā but, officially āwelcomeā and ācongratulationsā and here is another reason for us to stop whatever we are doing and click on the blog when it arrives! Nagi, Dozer and JB ā hmm > donāt think there is another team like that worldwide!! . . . bestest . . .
Thanks Eha! Thank you for leaving a lovely comment for every post. Itās greatly appreciated and we love it!
About to look at a few of your recipes that are up and canāt wait for more JB. Welcome!
Thank you Sue!
So excited! I lurve French food.
Watch out, French food coming your way!