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!!!
Love, love, love your work & use your recipes practically every night. Would really love some tripe recipes. I just adored the tripe in Paris & Florence & my mother was a n excellent cook & did it beautifully the English way.. people don’t like it because it’s been badly cooked. I’d love to see JB’s take on it
Thanks Elisabeth! I love tripes too! I can definitely put that on our list 🙂
Look forward to seeing your recipes JB
Thanks Linda!
Love the recipes and great to have Chef JB on board as well. I’ve bought everything for his Coq au Vin recipe and plan to make it soon. Looks delicious! Thank you!!
Thea (South Africa)
Thanks Thea! So happy you are making the coq au vin!! I want your feedback!
What a great idea! I love RecipeTin Eats and Meals and all the work you guys do to make us better cooks and appreciate the taste of good home cooked food and the comfort it brings.
Looking forward to JB’s recipes!
Thanks for your lovely words Karen!
Very excited to see what JB brings, he won me instantly with the apple tart thingy, so I expect more wonderful things to help stall my weight loss! Nagi, much as I adore your regular recipes, I suspect it will be good for your soul to have a little bit of respite that this will give you- we don’t want you burnt out!! Thank you both, for what we’ve had so far, and things to come!
Thank you Liz! Is it the easy French apple tart? It’s so good and easy to make!!
At 84 years old I still like to try new recipes, so thank you both, my family enjoy all the recipes you’ve sent & I’ve cooked & so, when your book came out I purchased 4 to gift to them.
I’d love more vegetarian choices as several of my friends are meat free.
Also, JB, I’d love a French version of rabbit cooked with lemon on a stove top.
Thanks Lucia! Working on a rabbit recipe now! 🙂
Welcome JB!!! I look forward to your recipes!!!
Merci Dana!!
Congratulations! That is awesome and exciting news! Still, after all the years, love getting your emails! Now double trouble. Is Dozer going to be in JB’s emails too? 🤗
Of course he is!
Fantastic news – with such great recipes and staff your further success is guaranteed. Recipetin is always my first stop for a new recipes to try. Can’t wait for some more French recipes – thanks to you JB! 😊😊
Thank you for your lovely message Christine!
What a great combo! Very happy with this news and I wish you both well.
Thanks for your comment Judy!
Thank you Nagi, you have been an inspiration to many home cooks and welcome JB. Look forward to exciting recipes in the future. We are blessed to have great chefs. Well done
Thanks for your message Lee!
Dear Nagi,
An excellent and generous endorsement. Thank you both for combining/sharing your skills and for bringing the element of excitement to cooking, to us amateurs.
Evelyn
You are most welcome Evelyn! We love to do it 🙂
Holidayed in Lyon, such a great foodie Mecca. Looking forward to JB’s recipes and more from you too Nagi!
Glad you loved Lyon! And thank you!
Excited about new content and still so impressed with the work you all do with RTM!
Thanks Connie! We’ll keep up the great work!
Love the French recipes!! Looking forward to more! You have the best recipes!
Thank you for your kind words Lorna!
Welcome JB. Looking forward to your recipes.
Thanks Jill 🙂
What wonderful news! JB, could you please teach me how to make good French rolls for banh mi sandwiches?
On my list! Thanks!
Bienvenue JB!
Can’t wait for the recipes from this awesome duo. We are so lucky.
Thank you Nancy 🙂
From one JB to another great to have you adding to the amazing recipes already available.
Excited about cooking more of your food treats 🙏
Jack B
Haha! Thanks JB!!
Welcome JB. Can’t wait to see what you gift us with.
Thanks Lana! Working on it!