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 and welcome JB! If you remember what you fed your kids when they were toddlers I would love to know
Exciting news, and how wonderful for us all! đ
Thank you!
Welcome, JB!! So excited to try your creations!
Merci Traci!
Move over Manu, thereâs a new (dare I say, better!) French chef in town. Congrats JB â Iâm excited to see what you have in store for us!
Haha! There is enough space for all of us! I think đ
Well, this is exciting news!! đ I look forward to your recipes!
Thanks Fiona!
I cant wait! Will JB stake a claim on RecipeTin France???
Working towards it!
Woohoo! How wonderful that JB can share the spotlight with you, and how wonderful for all of us readers that he is willing to share his recipes with us! We will love him as much as we love you and Dozer. (Well, okay, as much as we love Nagi, and ALMOST as much as we love Dozer.)
Haha! Of course I canât rival Dozer and would never try!
Hi JB, thanks for all you do for RTE and RTM. Iâve been searching for a recipe for a French dish Iâve had and loved at a restaurant in Adelaide but to no avail! Itâs a tarte fine with potatoes, leek, rosemary, toasted hazelnuts and a dollop of whipped goatâs cheese. Any chance of a recipe?
Hi Lisa, Iâm putting this on my list right now. Itâs totally do-able and a great idea! đ
How wonderful! Merci beaucoup!
Yay! 𼳠We love JB and all things French. Canât wait to try your recipes.
Merci Carol!!
hmm. becoming homeless doesnât too bad.. đ
welcome JB, Please keep lots of hints/tips/substitute ingredients as appropriate for those like me who lack confidence coming but LOVE to eat. thatâs fantastic Nagi and love that Dozer is non negotiable part of the package! xxx
Donât worry Mary-Anne, this part will not change đ
Bon jour JB â comment ca va? (howâs my schoolgirl French?)
Better than MINE! đ
Itâs perfect Helen! đ
Welcome JB !!!!!!
Thank you Dennis!!
Je suis très excitÊ!
Moi aussi!!! â N xx
Thanks Alana!
Bonjour I am so excited to receive your recipes. Thank you.
IâM EXCITED TOO!!! JBâs first recipe is a ripper â I ate sooooo much of it yesterday!!! â N x
Thank you Selma, thatâs really nice of you!