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!!!
This is fantastic! What a great thing to do, and how awesome that we benefit from your amazing chef. I’m excited for what’s to come! Love your work
Nagi!
Thanks Janice!
A huge welcome to JB🎉I can’t wait to see some of his recipes along side your Nagi. A hug for Dozer 😘
Thanks Jeni!
Not a bad looking bloke this JB.
I think I accidentally unsubscribed could you pleas check this as I did not mean to do this. Technology at 83 is too much, thanks, love your recipe’s.
Merci Hennie!! haha
I love your recipes and enjoy being able to go back through them looking for new things to cook.
Merci Merrilyn!
Hooray! We already love JB! I admire you so much, Nagi.
That’s really sweet of you Anna! Thank you!
This is a wonderful testament to your whole approach Nagi, congrats to JB, he is awesome & well-deserving, but it is you Nagi, with your inclusive & caring attitude that is allowing him to shine. You’re the absolute best ♡
Thanks Lynette! She is the best!
Fantastic to see that you’ve brought him out into the open to share his talents! Thank you
Thanks Sandra!!
Yay! So excited for this! Looking forward to seeing your recipes, JB!
I hoped you liked the chasseurs and the cheese soufflé is up too now!
Amazing can’t wait you two will be amazing
Thank you Cheryl!
CONGRATULATIONS JB! 🥳 🥂
Looking forward to your recipes and perhaps your first Cookbook!
Haha why not!
I just love everything you do! Wish you were in Melbourne!
Thanks Lorraine!
Well this is very exciting news!
Can’t wait!
Thanks Darlana!
Oh wow great news! Welcome JB!
And oh I want to know how is JB’s version of Chicken Chasseur, also I hope JB will share easy French dessert recipe, thanks before!!
Merci Nind! It’s gonna be great!
What a wonderful idea. So looking forward to this. I was introduced to French cooking by going to a French restaurant in the Blue Mts, more than 50 years ago, Sophie’s. The first food I tried to cook when first married was French!
Back to the roots it is! Thanks Katrina!
Hi Nagi and salut JB 👋
I love EVERYTHING about RTE! Not just both your fabulous recipes, but your hearts! 600 amazing RTMeals a day is beyond inspiring ❤️🔥
Et JB, puis-je dire que votre recette de ratatouille est LA MEILLEURE 😋
Merci beaucoup Lou! I allo LOVE this recipe!
Thanks for your valuable contributions. Look forward to seeing you more in the spotlight.
Cheers Mark!
Welcome, JB. I would like tips on plating and artfully displaying grazing boards and other “centre of the table” dishes. Looking forward to Friday!
We can definitely do a post about it!
Hi JB, seen you often in the kitchen with Nagi, I had sent in a question a while back & it was you who answered me. Thx for your tips you gave. Wonderful to see you’re gonna give some of your expertise come forth JB. Will be a great asset to Nagi. I’ll be looking for you….just remember you have to show some Dozer like Nagi does in your recipe posts.
Dozer will still appear in every post! Don’t worry!
Fantastic news! I can’t wait. Welcome JB
Thanks Lynette!
Hello JB, Very exciting, I noticed I already have slipped a few of JB’s recipes into my rotation and they are delicious!
Thanks Cris! I’m glad the recipes are hits!