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!!!
OMG!! 2 amazing chefs and recipes!!! AWESOME! I have been a fan for 7 years. If I’m looking for a recipe to inspire, I always head here. Looking forward to some more inspiring recipes. Kia ora JB
Lovely writeup Nagi!
Is JB single? asking for a friend 😉
That’s great news.
I have a recipe request. Please teach us how to make croissants and French pastries!
This is brilliant news! Congrats to all of you! Can you do tartiflette and moules marinières please?
Looking forwards to your recipes JB please help me make crunchy freshly bakes almond croissants and I will love you forever 😜
That is wonderful news. Welcome JB. Can’t wait to read and cook your recipes. And off course, Nagi, can’t wait to continue to read and cook yours! Very happy!!!
So looking forward to Friday! Have loved watching this company build over the years and it has always been apparent when you joined JB that from the beginning you have been sucn a crucial part of the team! Man, I cannot wait to read through your recipe on Friday 🙂
Thanks Courtney! I hope you loved the Chasseur!
Congratulations to you Nagi, AND JB!
Hope this partnership stays strong.
Love and kisses to darling Dozer.
Merci Mel!!
Welcome JP, I know that you’ve been part of the family for ages- I look forward to your recipes!🇫🇷🎉❤️
Congrats :D. JD please over rule Nagi’s no banana rule🤣 I need banana recipes in my life.
I second that 😀
Thanks Darren!
Welcome JB! A pate de compagne would be wonderful! All the pates in Australia are too smooth and I miss the coarse French ones I would buy on the market! Merci!
Paté de champagne it is Susanne!
Oooh thank you JB – I do hope you meant pate de campagne – ie country pate, a rough one!!!
That sounds great, kids.
I love French food and I’m going to cook some of that for sure.
I’m going to cook the Fondant Potatoes with a juicy T Bone Steak. (Medium Rare)
Sounds like a delicious dinner John!!
Fabulous news! I did scroll down to check on the Dozer inclusion – happy dance. Not that we don’t adore all of you – but priorities 🙂
It’s ok, Dozer comes first I know! Totally fine with that 🙂
Yay!! Go JB 😄
Yay! Haha! Thank you!
JB. I have to say, I have loved every recipe I have cooked of yours. They have all been winners. The recipes are the Chicken Fricassee, Beef Bourguignon and the Coq au Vin. I can’t wait to see some more recipes.
That’s the trifecta right there! Thanks Tanya!
Fantastic news JB.
We look forward to receiving your wonderful recipes.
Au Revoir!
Merci beaucoup Fiona!
Thank you for all the folks you help, it means the world is a better place. Especially with you in it, God bless you both. I am over the top that you are going to add such an incredible chef to the talent already on display and demand, one more avid admirer is so very delighted you have my respect and I love what I am learning.
Thanks Marsha! Love this comment!
Huge congratulations and I look forward to cooking some of your recipes… gonna be tough to beat Nagi as my all time, go to favourite 🥰
Thanks Beverley! We all know Nagi is number 1!
I’m from the UK, and came across your website by chance! I am so pleased I have. Made a few of your recipes with great success so your site is stored in my favourites now.
Looking forward to more yummy recipes.
I love looking in my fridge and store cupboard and think what meal could I create?
This would be one of my questions to you/ JB. 🙂
Massive thanks
Thank you Sue! It’s a great way to be creative!
Can’t wait to see more JB recipes, plus Nagi’s of course Welcome …
Thank you very much Dave!
Lucky us! I’m just now realising how many of JB’s recipes I’ve made … including beef bourguignon last night!
How was the beef Bourguignon Emily??? I wanna know!!