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!!!
Welcome, JB. Just wanted to remind you to put in your personal touches. Nagiâs recipes are so successful and so much fun because she puts in her own experience and little hacks that truly help. Love the Recipetin team and all that you do for the readers and others in the community!
Fantastic news. JB is an absolute asset to Recipe tin eats. You are a fantastic cook Nagi, looking forward to both of you conjuring up new easy to follow recipes
Wonderful news Nagi! My passion for cooking and entertaining has definitely changed thanks to you.
Looking forward to JBâs recipes now too.
Wonderful news and congrats to JB.
We in the United States could learn much from your leading by example of the unselfish and dedicated commitment to helping others.
Your recipes are a great side benefit of what you do.
My guess is that Dozer is really the CEO of the organization.
Welcome JB! Looking forward to your recipesâŚ
Bonne chance đđť
AMAZING news!!! Like everyone else, Iâve loved watching you both over the years and super excited to see JB dive in to the spotlight!
Recipe requests⌠A great cassoulet would be amazing!! Itâs my go to dish any time French food is on offer, and every version Iâve had has been delicious! But I struggle to find a great recipe. So thatâs my contribution to the wish list đ¤
Amazing news, welcome aboard!
Great collaboration JB! a la prochaineâŚ..Bon Appetite!
Very excited for this! Welcome to the recipe-posting world, JB!
Welcome JB. Iâm excited to become a bit more bilingual in the kitchen! đ
Iâd love to see a home bakers recipe for macarons. xo
Fantastic news ! Canât wait to discover and try Chef JBâs recipes ! I am looking forward to discovering old French recipes (such as Iles flottantes perhaps, no idea of the English name đ ) dusted off and given a new look by Chef JB ! Congratulations JB & Nagi &⌠Dozer !
So looking forward to the magic continuing! Iâve had so much success in the past with Nagi and your collaboration. Much success to you both.
WELCOME JB, looking to your recipes, and best wishes
Welcome to Chef Jean-Baptiste. It will be an honour to see him on this channel. That is quite an intro!
I enjoy RecipeTinEats, but didnât realise that JB has been working
with Nagi for a few years.
All the best to you both!
Congrats JB!! Excited for you and this new chapter. Look forward to both you and Nagiâs recipes. Yay!!đđ
Great news for you and JB. Iâm sure youâre both excited about the new opportunities.
On this is exciting! Iâd really love to see vegetable side dishes. â¤ď¸
Me, too!
Bienvenue JB!! Bien hâte dâavoir une recette typique de Lyon, il faut faire honneur Ă tes racines! How do you guys ever find time to do all that you do? Do you ever sleep??
Congratulations for being a COLLABORATOR LEADER.
Respect,
John
Greetings from Canada. Congratulations JB, looking forward. to having some of your great recipes and happy that you decided to take the challenge. What a great team.. good luck.
Congratulations Nagi. I so enjoy reading your recipes. Canât wait to read JBâs.
Please improve index in your cooking books! This is nightmare to find a page. Meals are awesome! 100 of 100! If on-line recipe indicates the page of the book that would be SO helpful!!!