I’d almost forgotten what a joy it is to watch Jamie. I can’t wait to try this out with my two boys this week!
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Category: Testimonials
Great episode! The idea of mixing type 00 flour and semolina is really interesting. Will definitely try that.
I am so very happy! Jamie has helped me conquer my fear of dough!
Hey Jamie, Big thanks for sharing this video. I was engaged and you have made me rethink pasta. Been cooking for years yet still learning and trying new things and old things You certainly have inspired me! I felt that you connect with the audience.
Lovely presented and well explained. Looking forward to making it and yes with music and a glass of wine. Thank you.
My wife is gluten-free, dairy-free, soy-free, and legume-free. I’ve watched many of your videos and feel sure that you can change our lives!
Fantastic lesson. I also like the fact that I can skip to specific techniques running through the film ?
I will definitely try making fresh pasta. I have attempted it in the past and it was okay. Jamie’s method gives me many tips.
Adore, Jamie! Can’t wait to start this journey. New ideas, new knowledge, new skills, new recipes. Goals for a new year. Happy 2024 ❤️
Jamie is exciting – and makes delicious elegant food within our reach. The old adage – 40% of the enjoyment of food is in presentation – rings so true here.
Very clear instructions for even a novice to follow along , well done ????
Looks awesome! I can’t wait to try making this for my family. Thank you for all the great tips on technique
So simple, yet I could almost smell the prawns. I think I was drooling…I know what’s for dinner tonight. Thank you for sharing your recipe.
I love all the potted marigold flowers in Asma’s kitchen! And the bent spoon cupboard handles! I love her strong deep voice. All her advice about preparing tamarind fruit and using pulp to wash dishes and silver. And the wonderful street scenes of everyday life! From now on I will always wash my dahl! Wonderful series!
I love Francis’s teaching methods and humour …..”a clean pig never gets fat!!” .. love it … makes cooking approachable and fun.
I’m in love just watching him cook in the outdoors. Love his techniques. Trying them all…
I am loving the little documentaries on the chefs’ lives. It brings context to the food, not just a recipe!!
Wow. This was incredible. A documentary/love letter/ travel log/poem. Impressive & I can’t wait in this spirit to dive in ❤️???Bravo!
What a beautiful human being. To be admired. A real treasure. My soul rejoices and I’m truly inspired.
I feel the urge, to go into the garden, pile up some wood and roast something. Great inspiration!
Looks delicious ?-I think I might have drizzled the tiniest bit of fine olive oil at the very end..and then devour
It is a joy to see this done – especially not being afraid to use lots of freshly ground pepper.
I made this from start to finish. I don’t have a wood-fired oven but made it all on my BBQ. it was all sensational. The flavors were beautiful & the bread was so fluffy but chewy & crusty. Loved every second of the cooking & the results were so delicious. Thank you!
I could watch this over and over again! The joy of cooking right there. Thank you so much. Confit garlic in bread is just amazing!
Dear Nancy, Thank you for sharing your journey and experience towards your culinary development. I am very inspired by it and hopefully, I will also benefit from it.
The woman who brought great food to Calif! I have several of her cookbooks and love them?.
Awesome!!! Nancy Silverton is such a great inspiration. Love her technique and style.
Thank you, I’ll never buy store-bought again, delicious thank you… making in small batches much easier to use for a variety of dishes?.
I enjoyed seeing how a simple tasty meal came together, I could almost taste it at the end – well done to all.
Great class. Takes out all the fear of fermentating. The discussion on “playing with your food” is spot on.
I am already at the store buying these ingredients! So happy with YESCHEF. Love the format as it inspires me to try new recipes!!
Awesome. The trick with the egg carton to keep the crust on the chicken is great. I always wondered why the crust wouldn’t hold. Thank you, chef.
Very beautiful and touching, a very humble chef. May God always bless him and his family.
So wonderful! Thank you. Steak has always been hard for me to gauge as well. Glad I’m not alone. Agree so much about more ethical treatment of animals we use for food. Less steroids, less antibiotics. Thank you again! Going to try Chimichurri!
I enjoyed the 1st video & love how creative the chief is. I would never think of a BBQ sauce using bananas. I’m not sure if it’s the video or my internet but it kept freezing, I jumped it forward then it was ok. Overall a good watch, thank you.
This is a great story. I enjoyed learning about Kentucky and Chef Lee’s amazing journey.
Very interesting. I especially liked the approach that the cooking begins way before you buy your ingredients – on farms and fields! Beautiful pictures.
I am so looking forward to making this meal. The egg yolk sauce is a valuable addition to my recipe book. You have inspired me.
Great pantry intro! Can’t wait for upcoming classs and to get my Island Cooking on!
Chupin very tasty looking. We made that in the around the world. I love your way with all the vegetables, I will add all of them to my one. Thank you Chef Mallmann.
The Empanadas look amazing. I like the fresh tomato sauce you serve I like the Fresh Tomato sauce you serve in them.Thank you Chef
Never thought I’d be watching a class on a celery dish but after having an amazing gin drink this summer with celery leaves….. I am now a celery fan! Thank you!
That was one of the most inspiring things I have every seen. Brought tears to my eyes and a song in my heart.
She defines LA food for our family and her flavors have always been a part of our family celebration and ingrained in our memories. Thank you for offering this program!
Looked soooooooooo nummy. Will have to look for the Persian whey on line. Hope I can find it!
Looks amazing… cant wait to make it! Wonderful cooking techniques look forward to practice them.
So incredibly inspiring and a great way to be pulled back to center, everything just gorgeous about this production.Bravo!
Great video! Love the natural surroundings. Will be cooking this one soon.
Mallmann is always an awesome experience, love his simple and laid back demeanor! Definetly will give this a try with Family!
Had fried bologna as kid. I’ll be trying this one. Really learned about the char, and when burn is essential and what to watch for in your product
Love it. It was such a moving story, It brought tears to my eyes. She’s an inspiration to me and I pray she will continue to inspire women all over the world. Thanks!
His teaching is untangling me from old ideas about the complexity of “cooking”. Amazing Chef.
This was truly awesome. I have loved this chef for a long time. I experience his love enthusiasm for life and character right through my iPad!
I loved the way he was just making a meal. Not really doing anything cheffy. Just making supper. Really Cool.
A wonderful cooking segment.I love anything that has coconut in it can’t wait to try thisThank you Chef
He’s amazing and that was fantastic. I’m making this today on Mother’s day/Sunday. TYSM, Francis.
I went to visit Dario last month and it was such an amazing experience, I had to sign up for YesChef just so I could take his class. His enthusiasm never gets old.
I loved every second of this story. What stood out the most was Nancy’s kindness. Thank you for letting us get to know her better. PS Also going to visit Italy ASAP because of this movie:)
Great in-depth documentary which I suspect will lend more meaning to the classes that follow.
Amazing peanut butter, although my ended much darker since I pushed the peanut a little further during roasting. Super savery.
Love how he did the salad, just breaking the lettuce and tomato with his hands! it certainly brings a whole new meaning to the word, “rustic”! Quite lovely!
That was an amazing way to put together a salad that takes the Caesar salad to a whole new level. I can’t wait to try.
Wow! Looks so beautiful & delicious. I make my own bread and make croutons with the day or two old bread.
Excellent! I learned so many little things to tweak when I make my next pie. The presentation of the video was done well and allowed me to absorb what was being taught.
Such a joy to watch the relaxing pace of cooking for a few. Love watching her – informative, calming, comforting and entertaining. She is a Culinary Maven! Thanks Chef!
I made the jerk paste using dark soy sauce. It was a complete game changer. This recipe is delicious and a staple I didn’t know I needed.
We made these last night over our fire and they were absolutely delicious. We didn’t have thyme but we had fresh marjoram. Otherwise we followed the recipe as presented.
Your domino potatoes gave me a new inspiration for Hasselbeck potatoes. Thank You
Love – it, love-it, love-it. Amazing eggplant. The touch of garlic and time is magic. Be sure in my next menus. Thank you.
Panqueques dulce de leche, Apple pancake. Again I will try this with my next clients. All look simple but very tasty and make you feel happy. Thank you, Chef.
Awesome class instruction. All of the foundational flavors of Jamaica beautifully demonstrated. Can’t wait to make these! Thanks!
Thanks for such an inspirational film. Joyous food. Silence. Respect for nature. Aspirations of beauty in every table. A philosophy that spoke deeply.
This was delicious and quick to make. I will definitely make it again soon.Perfect!
I’ve been doing my basmatI rice wrong! Will be trying this dish and washing it correctly with these wonderful tips.
Excellent story! Made me really want to cook and eat some Jamaican food. That’s next.
Such a well done introduction into the life and character of this soulful young Chef. My YesChef journey is off to a great start because of it!
Simply divine! The videography is so lovely and I am now salivating and craving the aromas of the food and the feel of the fire.. beautiful! Thank you Francis!
Great simple, summer recipe. Once your pantry is stocked it only takes minutes
I am so happy to see you here! Loved you on Top Chef, loved your book, and loved seeing the footage in Jamaica.
Chef Lee, this is a fantastic dish. Being from the south on the Gulf Coast and now living in Seoul, I genuinely love Korean and Southern fusion. KC.
This is one of the most beautiful class of what we all think is a simple dish. The layers of flavor illustrated in this class are spectacular! Can’t wait to make this!
Comforting recipe. Not too difficult to make. Tradition meets modernity in use of ingredients.
I loved the inside leaves as a garnish, so pretty. I would make this. I have diabetes and I think this would be a great vegetable dish for myself, and my husband.
It’s my first cooking class with you since I’ve bought to myself this gift on Dec 31. I can’t wait to go and buy some peppers to do this recipe! Thank you Miss Sylverton. I nearly smelled the perfumes in your kitchen! I have to say that it’s because of you that I’ve joined YesChef!
Tangerine, grapefruit, orange. Caramelized, wonderful cream to finish a romantic desert.Thank you Chef.
I love (as a vegan chef) when I make my garlic thyme butter then pour on to purple potatoes before I roast them. This reminded me of that. So good!
Looks amazing! What parts of the chicken are used to make stock that gelatinous?
Enjoyed Chef Lee, his wife, family & friends… food brings us together. I will be making the steamed fish dish this weekend.,. So inspiring!
I cannot wait to make this recipe it looks amazing, I will see if I can gather a few friends over tho munch on them. We used to have a stove like yours but it was lost somehow in transition to newer things. I really love you wood fired stove.
Ok I love this and as a person who loves to cook by fire I also would love to build and outdoor hearth fire such as yours. I have a wood fired oven .Thank you for the inspiration!
I love the shots of this plated. Messy at first glance, and yet beautiful. Your recipes are super approachable for a home cook.
I made this and can’t wait to make it again. My family loved it.. So light and airy.
What a beautiful dish! My mouth was watering the entire time watching Nancy make it. This roasted eggplant dish will make an absolutely delicious main vegetarian entree!
Oh my goodness, this should taste devine. A must try, as potatoes are my absolute favorite food. And to make with your hands, well, this will make my husband happy…
Great… loved this… love the fresh. approach to the food. Loved the lesson on KimchI and fermentation Its took the fear away- I will definitely vibe trying y own kimchi…. Jill B
Erez, wonderful presentation and the Challah look amazing. Matbucha and garlic confit superb. I will prepar all of that and made a surprise for my Jewish friends. Thanks a lot. Pino Mantelli
Dessert, really good way of cooking Pears, and adding dulce de leche. A very nice proposal for a nice winter sweet snack Thank you Chef!
Mallmann takes cooking meat and brings it to an art form. The quality of the instruction is great and the videography is superb. Bravo
Francis is truly mesmerizing. He loves life and THAT is exemplified in his craft which is what is so appealing.
Absolutely wonderful to watch an d I can’t wait to make them! Though I won’t be daring enough to cook in a poncho! 🙂
