I’m beyond excited to announce our very own Chef Jean-Baptiste “JB” is going to start sharing his own recipes here on RecipeTin Eats! 🎉 Say bonjour to JB!!
Chef JB steps into the spotlight!
Long-time readers will know JB well. He’s 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 – where 600 homemade meals are made every day for those in need – he’s 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 – that kind of responsibility at such a young age says everything about his talent and work ethic!
RecipeTin wouldn’t be what it is today without him. We wouldn’t have done half the public events and not-for-profit things we’ve done if I didn’t have him to organise them, from cooking for families at the Children’s Hospital to hosting a 14-course degustation reader dinner at our food bank. And RecipeTin Meals only exists because of him – I knew nothing about setting up or running commercial kitchens, the equipment, the logistics, or producing food on a large scale!
Over the years he’s 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, I’m so excited that he’s stepping into the spotlight himself! You’ll start to see recipes developed, written, photographed and filmed by JB himself – think, timeless French classics and fine dining dishes from his restaurant years, adapted for home cooks like you and me.
Don’t worry, I’m not going anywhere! I’ll 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 – as we have been doing for the past 5 years.
JB will be sharing his first recipe on Friday, and I can’t 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! – Nagi x
~~ A word from JB ~~
Hi everyone! Thank you Nagi, for your kind words and making me feel so welcome. I can’t believe it’s already been almost 5 years, I didn’t realise how fast time went, that’s how much fun it’s been!
I am beyond excited to open this new chapter and to be able to share recipes with all of you. I hope you’ll enjoy them as much as I’m enjoying creating them. There is a lot to come so don’t go anywhere and let’s have fun in the kitchen! ~ JB
Browse JB’s French recipes
Here are French recipes I’ve 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 – 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. I’ll 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 you’ll see even more variety, more inspiration and more delicious ideas coming your way.
Think of it as an expansion of the RecipeTin universe – not a replacement. I’ll 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 – you’re 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. I’m especially excited by the latter as he has taught me so many great restaurant secret recipes – especially sauces and easy-but-fancy looking ways to plate up dishes.
The same way as we always have – except I will be JB’s testing support for his new recipes as he has been doing for mine all these years!
Typically, one of us will “own” 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 we’re happy.
JB is! Over the years he’s picked up so much working side-by-side with me and the team on countless photo and video shoots. He’s learned the RecipeTin “style” inside out, from the way we light food to the little details that make the step-by-steps clear and helpful.
He’s been practicing behind the camera as much as he has behind the stove, and I think you’re going to be amazed when you see his first recipe post this Friday. It looks and feels just like the RecipeTin you know – but with JB’s 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 isn’t quite what I pictured……🤣 The cactus needs an explanation!!!
That’s wonderful news two awesome chefs
So happy about JB’s contribution It means 2 recipes a week instead of one How much better can it get
I am so excited
Great fan of your work JB, looking forward to seeing more.
Big welcome to JB. Amazing what you all do (including Dozer). Love all your recipes
Thank youx
I’m with Marsha Houk🙂 Both of you obviously have the talent and skills to run (or own) the most ‘fancy-pants’ restaurants in the world and yet you choose to feed those who need it most. Bless – the world is definitely better for having you all in it. Thank you🙏
Congratulations JB & Nagi too!!! Love you guys & Dozer too!!!
Oh, I love French “simple” homemade cooking. It is just the best, delicious. I’ll promise now, will be doing one every fortnight as they come out.
Welcome JB. Two heads are always going to be better than one! and now we have European and Asian influences for our meals. Can’t wait to see what you deliver. I’m so excited.
Congratulations JB, cant wait to read, cook and taste your recipes especially the home style ones!.
That is exciting news for you both. I will look forward to the new direction you are taking. How lovely to have such a loyal Chef to help you with all you have done over the years and all the developments you have executed together. Best wishes
Thank you, Nagi and JB. I am very pleased to hear this news, as it suggests a wealth of new recipes and culinary diversity. I am particularly looking forward to seeing the recipes from JB and hope they are as straightforward to prepare as yours.
Welcome JB – I’d love to see the occasional vegan recipes (I have a vegan son and I have exhausted my repertoire!) and also dinner party dishes that look and taste amazing but which require no last minute faffing (I’m thinking along the lines of the amazing 12 hour lamb) and will make my guests think I am a culinary genius!
Oh Wow! This news is fantastic!
How lucky we are to have the both of you delivering us tasty, delicious recipes twice a week! I’m so excited for the recipes you will be sharing with us JB
Thank you Nagi and JB. I’m beyond excited to hear this news. Because it means many more recipes and variety to come. Something different. 🥳 Cant wait to see the recipes from JB. I hope it is as easy as yours to cook! 🤩 #Recipes #Variety #Cookbook #Excitement #Food
Thanks so much @Nagi for all the fantastic recipes, and looking forward to the new ones from JB. I have a challenge for you – sadly we do not have either a functioning oven or a cooktop, so we have to rely on a microwave, air fryer, pressure cooker/multi-cooker, a shallow double-sided round frypan-type appliance, and bread maker. We do the best we can with these, and adapt the recipes where we can, but it’s hard to adapt oven recipes in particular. Any consideration you can give to people who only have alternative appliances would be greatly appreciated. PS We also don’t eat beef/pork/lamb, so always try adapting the recipes for chicken or turkey if mince instead. Usually it still tastes great :o)
Hi Nagi
My kids have flown the nest & we have Grandkids.
Now it’s hubby & myself I really need 2 people meals. I don’t want to cook for 4 & freeze meals some aren’t suitable please help😀
Welcome and great work JB Nagi and dozer absolutely fabulous. JB dozer needs a mate get your own fur baby as well then it would be the four tinners. The fur babies could do pet treats once a month for all our fur babies. Do you have an easy make ahead lemon tart. Keep on cooking and sharing. ❤️🙏🏻❤️🙏🏻
Hi Great new as i live in France and i am looking forward to trying some basic traditional French recipes.
Have you any Diabetic recipes in your locker?
Mike
That’s fantastic news, Nagi and JP!
I love everything you do, so I’ll love JB’s recipes too. If they are all as good as his speedy laksa, we all in for a treat!