Loved the organic essence of the process and the finished product. I am intrigued.
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Love it, very inspiring, I am getting asma´s book for sure.
I love his story. Very much appreciated. It’s so nice to see the good stories of people. His passion, kindness, and service to others. Thank you
Great tuition lesson I love that it feels like Jamie is in the room when I AirPlay to TV. Love the hints and ideas thrown into the conversation.
This was like a special journey connected with food. It was a marvelous learning experience.
Gorgeous! Delicious looking! Made by hand with top ingredients. Have made the Romesco sauce (otherworldly) and will try it all. So many great cooking tips. Thank you, Nancy and YesChef!
This beautiful little vignette just cemented my love and adoration of you Jaime. Thank you for this beautiful series on YesChef. I’ve deeply enjoyed these videos and stories.
I thoroughly enjoyed this documentary. I’m looking forward to learning from her. I’m from Saskatchewan, Canada, so when she told the story of her ancestors from Saskatchewan, I was delightfully shocked C.C.
Wow, that’s beautiful. However, seeing the amount of butter going into the meal makes me think twice about doing it and having it. And I love butter.
This is like a masterpiece. I have not only learned but have sensed the spirit and pleasure she put into preparing the recipe.
Such a heartwarming way to Cook and present the steak. Lots of information on how to handle the Meat. Thanks for this nice cooking
I love chicken, I will try the Jamaican recipe here in Chile to amaze my family!! Thank you!!
This is so beautiful I wish that it was possible to have a taste of that. I am surely going to try it.
Amazing art. I would like to taste this. Oh it was done with so much care and love
What a happy set of friends with so much tasty food at hand. I would love to join them
I love Erez Komarovsky I want to see more of him. He is a very good food chef and funny. I am a fan of him.
I want to try all your pasta and bread recipes but I struggle with digesting gluten. What flour combinations do you recommend for gluten-free bread dough and pasta dough? do I add yeast the same with the bread recipes? Is rising the same? Are baking times the same?
Boy, that looks so nice. I want that food and the music and the nice pictures from Jamaica. I enjoyed that and will surely try that.
Wow Jamie, I loved watching that chicken pie being made, I think that was your best recipe out of all that you have done on here. It looked so tasty, thank you for an amazing video, I just wish I could I could keep that pie video. Could you add it to one of your TV programs? Thank you, Jamie.
Excellent session. And I love the language he uses to describe the process and the ingredients (i.e., smell a vision). Perfect length as well.
That was putting art together what a masterpiece. I can almost see myself traveling to Jamaica just to eat that.
I am so happy with the instructions about cooking the rice. Now I will apply the same rules.
Nice piece, and a gorgeous salad. I like the idea of those groupings and the visual of them from the overhead shot was inspiring. And as one who loves fruit, I’m so glad he included the fig and/or fruit in most salads with veggies.
Pretty inspiring, and so simple. That’s one of the things I so enjoy about the way Jamie cooks and teaches. Simple can be gorgeous and delicious. And now I think I need a larger mortar and pestle.
I remember from my sub-tropical youth that bananas develop a speckle on them as they ripen, like freckles, but plantains go black in stripes. this dish looks awesome, can’t wait to try it 🙂
I like that this dish was made with so much love and care. I will surely make it.
I’m appreciating the notes in the notes section while Jamie’s cooking and talking. This looks so good, I can’t wait to make it and enjoy it with friends and a big red wine.
Part of what I loved about this episode was watching two guys being sweet with one another. Jamie approaches his friend and says something like “Come on, give me a little cuddle” near the close when Jamie says of the food and experience “This is perfect” his friend reaches out and touches his knee. The food looked great, but it was the friends making and sharing it that made it memorable.
This tomato salad looks and sounds delicious, and it really couldn’t be simpler. I appreciate that he’s not precise with measurements, as it makes the salad seem all that more accessible to a basic home cook.
Oh oh, that’s so beautiful it has opened my appetite for food. This is not simply cooking, but putting all your heart into changing and presenting dishes with so much love. I want that. So much information on how to handle food specially.
It is wonderfull Thanks very much I will try it !!
Such wonderful ideas, my mouth is watering at all the possibilities I never think of when in a hurry.
With my new quartz countertop and this new information. I agree with the other lady, out goes the bread maker, and back to my 16-cup dough recipe. Thank you, Jamie, for the extra techniques that I was missing.
Inspires me to have a go-I have never made my own pasta!
Interesting bio, a courageous thing to do to walk away from success in NYC to start over in Kentucky and make it big there too! Inspiring to hear about the hard times as well as the easy ones. Comes across as a good family man, a hard worker, and a great chef.
Amazing. I’m not a baker, but this has been my favorite and most inspiring bread series. Now….to give it a try 🙂
Thank you for giving us the secrets, in making the base sauces and marinades. such a key element to good cooking.
I have made bread for years, then switched to a bread maker on dough setting because mine always seems sticky. Well….. guess I wasn’t kneading it enough!! I will go back to my 16-cup recipes and give it another try! Thank you!
I love this lesson. She explains everything so carefully. I’m just not good with numbers and I wish she just made one pie.
I love that it was made with so much love. I almost try to grab a piece of the bread through the screen
LOVE the dark bits, such wonderful extra flavour.
First time to see green papayas made into a salad. Papayas are a very healthy fruit. Now it was a vegetable. It looks delicious and is worth trying
Jamie has such a personable and engaging style that elevates, not just the celebrated salad, but also the viewer who starts to believe they too can create something fantastical and delicious on a plate!
I simply love grilling and this gives me one more way to make a great meal!!! Can’t wait to try it with all kinds of different veg!! Thank you!!!
OMG! I remember my Japanese mother-in-law made wonderful soup from leftover pieces and we ate it in the kotatsu, the heated table used during winter.
I love Jamie’s bread/Pizza dough recipe. I grew up having pizza night every Friday night. we always made our pizzas. I wish I had his recipe at that time. Yummy!
I will serve this to my vegetarian sister soon! His vegetarian recipes have a WOW factor that impresses everyone and makes vegetarian food a joy, not a sentence.
I never dared to make pesto before but, Jamie made it so easy and I make it now. I’ve made my style of pizza with pesto as the sauce is wonderful. Thank you for opening up a world of cooking to me.
Jamie takes a wonderfully sensual pleasure in the food…the smell, the look, the texture, and it ensures his recipes are super yummy and beautiful. My pleasure is in the visual (I’m an artist and use fruit as inspiration) so I share that sensual pleasure. He can make anything, even the simplest, really special. He’s a special guy… always was, always will be.
Very inspiring to hear Jamie Oliver’s story. I love his presentations and great to see his relationship with Genaro
Jamie, I love your story. It is moving, and you are so genuine. Thank you for caring, loving, and wanting to make a difference in the world, your country, and in me. I had lost when America quit following you. You changed my life when I found you again and I love to cook again. I am eating the healthiest I have ever eaten. Thank you for being you. Kathleen in Seattle
Wonderful life story – with so much more story to come. Jamie inspired me in 2010 to change careers and become a chef in order to change American school food. He continues to be an inspiration.
Jamie Oliver 2.0 classes please-he’s the best of the best of the best here.
Wonderful ! … thank you for sharing the Jamie time-line!
“Where do you ever find another Jamie?” I echo Gennaro’s statement. Jamie is a shining star, a hero to all who know him, a good man. Loving this documentary – and have to say: Drums TOO, Jamie? Sending love and thanks from NC.
You are such an inspiring person, love what you do, thank you.
Great sharing thanks Jamie, I love your heart for serving people and sharing your knowledge and enthusiasm.
Great recipe! I love the techniques. So much better than I have made before. Thank you!
Amazing! Palak paneer has been my son’s fave. Today I made this with kale for us. Delicious!
Amazing and inspiring! Saag paneer and saffron chicken korma for us tonight.
Perfect. I liked the recipes because I don’t eat meat, but I’ve already thought of all the recipes using other ingredients.
What a wonderful steak. I must get a grip on what is ribeye. I think a lot of butchers sell what may be classed as ribeye but doesn’t have the marbling & texture. Great to see what it looks like.
Absolutely an enchanting chef! Wonderful explanation of heat and a very inspiring man on the beauty of life and food.
Delicious! Made such a difference in dishes I’ve made for years.
Fabulous! I wish I was there, at this wonderful place with this gorgeous landscape and, above all, doing such recipes like these at this wonderful open-air kitchen!!!
This looks wonderfully flavourful, fresh, and so simple! I can’t wait to try it out, perfect recipe for the Summer.
I love the way you cook Erez! It is fresh and simple I can’t wait to make the hummus. I will soak my chickpeas today! thank you.
I am a professional chef and am getting much out of this! Every one of these lessons is a joy to behold! I have encouraged my sister and daughter to sign up. For foodies, this is pretty much food porn! But seriously, these are first-rate classes/demos and you will have learned much in the process. Thank you so much for doing this!
I love the way he cooks he puts so much love and creativity into it. I enjoyed it and want to apply more zest to my cooking.
I would love more of such simple but wonderful dishes in Jamie’s program.
I loved this recipe. Chimichurri came out perfect, great taste & my steak was perfect. Thanks, Chef 🥰
I love Francis ‘s laid back strategy so calming to be able to watch and learn his techniques. Thank you.
Really enjoyed — will listen to again and make some of his great potatoes
Around here we get lovely fruit in the fall. This recipe is perfect for honoring the bounty.
As a whole food plant-based eater, that is the most spectacular meal I have ever seen being prepared, I can’t wait to try this one =, but watching you Jamie, and your enthusiasm, ease, and delight in all of this made me emotional TBH. Thank you a million times over for sharing this with us. xo
I made the focaccia and 4 pizzas from the principal bread dough I was amazed at the results. The pizza came out exactly how I like a pizza and the focaccia was excellent. There is a feeling of satisfaction creating something with your bare hands and not a machine I have bought some bread pans and will be trying to make loaves of bread. Once I perfect this, my next goal is sourdough something I always wanted to make
Just tried for the 1st time ever and I have bread and focaccia!!! However, would it be possible to mention the electric oven temperature and timings?
The taste was great. Have to improve my ‘closing’ skill as some did break 🙁 but happy with these and will try again! A lot of dough remaining though for the amount of filling suggested in the recipe…
Thanks for this documentary. Very interesting as I try to teach my son, how to cook, as Asma said. Nice story too. As an immigrant, I understand her words.
The succulent flavor of the fish combined with the vegetables and hollandaise was worth the while. Skills tied to the lesson were essential to any kitchen; create a marinade, use a basket steamer, and prepare à la minute sauce. I feel better now.
Beautiful documentary! Very personal story of the chef and his cooking philosophy. Great photography and presentation. Loved it!
He’s my inspiration to use fire at my country cottage, where we have a lot of firewood (we heat the house with a wood stove and have chimneys outside for evening warmth). Almost everything I cook is farm-to-table.
There is such a strong sense of atmosphere in your kitchen and beautiful surroundings. the veg look delicious and are beautifully presented. a lovely Christmas treat. thank you for sharing.
This is immensely satisfying to watch. And now it’s time to cook!
Wow, this was beautifully, clearly, and compellingly presented. Colors, textures, and art direction jump off the screen. And he is so straightforward, getting right to the essence of what you need to know to do it in no time. The first recipe I will try. 🙂
This looks amazing. Can’t wait to grow the eggplants and make this luxurious dish.
I love the beauty, the love, and the heart of cooking, The passion for life and nature, and simple perfect moments. Francis is an artist of heart and soul, and I love to share in his essence and beauty of life. Yes, being a Chef is an amazing experience and I am so glad I joined. It has already brought me great joy.
I can watch this ten times and enjoy it more every time. FM has such a gentle charisma and makes me want to cook…
A wonderful story. I’ve been to Kolkata it’s an amazing place. I had no idea where to go or what to see. I went to paint and sketch to capture its magic. I. Wish I knew about Asma then. I cook food as my mother taught me, with love and care, I too get compliments about the food I serve. Asma is an inspiration, with such wonderful stories and experiences.
This was easy to follow, explained clearly and slowly as she cooked and I could replay and replay as I cooked. It tasted amazing, so delicious. I loved it. Thank you for your skill-sharing and delicious recipes. It tasted so fresh and real.
Watching her cook the paneer and spinach is so much better than reading a recipe. I tried this from a recipe and ended up with too much liquid. Will try it her way!
I want some of this chicken now! Looks so amazing. Worth all the prep.
This was the second recipe I cooked. The marinade was incredible, full of different flavors ( I use it in almost every dish now). I am Spanish and I can say that our food is great, but Jamaican food has been a surprise for me.
Thank you Jamie for your inspirational teachings. I have elevated every part of our home cooking thanks to your lessons. Please keep making lessons! Doc T
For the last 15 years, I have followed Jamie wherever l could, on ’24 Kitchen’, ‘food network’, and Channel 4′. Joining his online tutorials will be extremely exciting for me
Nobody makes Pasta like Jamie, I have been using his recipes since the moment he went on TV and he taught me to cook. this was fabulous thanks.
Wow…such a joy. I love that Jamie emphasizes the love with which you should make food, with a smile coming through your hands, the way you touch things and mix them…thoughtfully. Thank you so much for a wonderful lesson…almost a sermon! xxx
I have a profound appreciation for Jamie Oliver. He inspires me to the core!
I so wish I could eat this! Both my husband and I are highly intolerant to wheat. I would love to try this and other flour-based recipes but with no wheat. I know it’s a big ask, but it would make my world. Thank you 🙂
Love this video, such passion and thoughtfulness! Having a desire to put a smile on my guest’s face, making this pasta is not a labor, but a joyful gift of love to those who savor this treat. Thank you again for igniting my love of cooking.
