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!!!
Welcome JB! I’m looking forward to learning more!
Thanks Alex!
How about the French classics
Pot au feu
Vol au vent
Coq au vin
Consomne
Could go on and on 😁
Merci bien
That’s a good starting list! Coq au vin is already on the website and vol au vent is on our list 🙂 Merci!!
C est une super nouvelle!
Une recette de choucroute ou steak tartare pour fêter ça ? 😉
Le steak tartare est déjà sur la liste Elodie!
The Dream Team!! This is fantastic news, looking forward to butter, butter and more butter!
Butter coming your way Dana!
Welcome Welcome Welcome Love this site, always brings a smile to my face
Thanks Helen!!!
Can’t wait. Nagi. You kind of got too successful for one person to handle 🤣so you must be welcoming some help. I cook lots of your recipes and they always go down well with my family. JB French bistro please starting with steak frites and Bearnaise sauce please
On my list Sarah!
Welcome JB, looking forward to more French recipes, Robert Carrier wrote my first recipe book. I hope you and Nagi enjoy this new chapter.
We will! Thanks pam!
Now I have two cooks that I will have to faithfully follow. Welcome aboard!
I truly appreciate your message, thanks Jennifer! 🙂
Welcome JB, now we get the best of both cooks (chefs).
Yahoo.
That’s right! Thank you!
What a lovely surprise! Welcome, JB, how fun. I look forward to your recipes. Glad you have the help, Nagi.
Thank you for your kind words Susanne!
Welcome to the spotlight! I’m looking forward to cooking your recipes xxx
Merci Leonie! ♥️
Welcome, Chef JB! I am a SUPER fan of your JB Laksa that is on Nagi’s recipe book. It is the best Laksa ever and I make it at home thanks to you both. Can’t thank you all enough and looking forward to more recipes from you. I LOVE Recipe Tin Eats more than words can express! Thanks Nagi, JB and the team.
Thank you for your lovely message Marcia! It means a lot to us!
Sounds wonderful!
Thank you!
Welcome JB, have been following Nagi and Dozer for years and they are my first stop always when looking for a recipe. I have recently been diagnosed with crohn’s so can’t do many recipes at the moment but look forward to the day when I can try some of your new recipes as well.
Thank you for your comment Gillian! I hope you feel better soon and can enjoy cooking again 🙂
Love your recipes and look forward to JB’s contributions.
Thanks Gayle!
Formidable !!
Felicitations chef JB
J’ai hate de voir tous vos recettes 👨🍳
Merci Lesley! Au travail! 🙂
This sounds wonderFull! All my best and tasty wishes on this new chapter. Can’t wait to see what’s cookin’ 🙂
Recipe TIn is always so well done, engaging and fun…even if I don’t cook much, lol.!
Arigato and Merci Beaucoup,
Deanna
Thank you for your kind words Deanna 🙂
Welcome JB, can’t wait to see your French recipes online. Great work, keep having fun!
Thanks Pauline! It just the beginning!
This is exciting news!! I have learned so much from Nagi, The variety is what I love and now theres even more to learn. Thank you both🩷
You are most welcome! 🙂
Bonjour and welcome JB! If you remember what you fed your kids when they were toddlers I would love to know