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!!!
That promo photo makes JB look like he has a tinge of “Ginger” in that handsome beard he is rocking. Makes me think he must be an extra extra great chef. Welcome JB.
JB have you considered a separate website or cookbook for cooking in quantity for the unprofessional cooks. I volunteer in such a group and find it difficult to cook for 200+ with limited recipes, expertise and budget. HELP.
Thanks to you for many years of fabulous recipes which have become standard in my hobby cook repertoire! I have never made the duck and intend to! I do alot of voluntary work and might just be adding another adventure , a beginning in teaching cooking but really, I wanted to thank you for making cooking new recipes so much easier. I always have confidence in you and your super recipes and have passed on quite a few recipes to people who did not believe in their own capabilities. All the best to you. Greeting from The Netherlands.
Thank you very much Anne! This is exactly the message we want to pass deliver 🙂
Hi Nagi
Your recipes ALWAYS work a treat. I have been trying to make croquettes, could you please please please give us a detailed recipes with tricks and hacks. I have failed twice now. Please help 😍
Hi Rania, potato croquettes is a recipe we’ve working on for a while now. We’ll see if we can publish it soon 🙂
Hi!
I’m French (and I live near Lyon!) and I just love RTE, Nagi, Dozer, and everyone in the team!
Though I’ve followed everything for the past 2 years, it’s my first time commenting.
I’m so glad JB is joining and I look forward to seeing my usual French recipes here!!
Hi Magali, where about near Lyon are you from? I’m from Chasselay. Thank you for your lovely comment 🙂
Well I have fallen in love with RTE and everything they do . Only ever had one fail – and it was probs my fault as I subbed a couple of things . It sounds like this will be a great reward for all the effort JB has put in so far – so congratulations and good luck . Looking forward to more adventures. X
Thanks Trish for your lovely comment!
I became a fan of recipetineats after trying a couple of recipes I saw after a search. I’m yet to find a recipe that fails to deliver what it promised.
What made me buy your books however, was looking into what you do. It is rare these days to see someone giving back to the community like you do through the meals and events like the Ronald Mcdonald House visit. Thanks for the food inspirations & for being who you are, & can’t wait for the next cookbook lol.
As for JB throwing recipes at us, couldn’t be happier!
Thanks Matt, what a kind message!
Matt G – I agree with you whole heartedly on the, Nagi’s recipes NEVER FAIL to deliver what they promise. Her ability to inject flavour is outstanding huh?
yay!
so excited!
We are too Adina!!!
I’m an Aussie living in Korea and your recipes really help me from getting homesick! Love your food, love your sense of humour and personality that shines through your writing. I can’t wait to start trying JB’s recipes soon. The impact that you have is more than just sharing recipes xx Thank you and keep up the great work.
Thanks Mimi 🙂
This is great news! I can’t wait to read and try his recipes! 😊
Thanks Marie-Helene! I hope you had the chance to try the chicken chasseur 🙂
Nagi love your recipes, excited JB has joined you and been accepted by Dozer.
Thanks Jane!
Dozer is very clever, JB handles food…… I bet he knows to keep JB close just in case a piece of something falls off the chopping board and Dozer needs to pick it up. Ha ha ha.
We are so excited as recently visited France and love the food. Can’t wait for other exciting recipes.
They are coming your way Nina! Be ready!
As much as your recipes are delicious and clearly written and understood, it is your bubbly and happy presentations that draw me to your posts. 🥰 Your positivity, kindness and big smiles make you a whole package, along with Dozer, and now JB in the forefront. I love your charity work and all the other kindnesses you fit into a 24 hour day. ❤️. My daughter is one of the vet nurses who looks after your beautiful boy and I know you have been so thoughtful in thanking them with yummy cookies (yep, she brought one of those big ones home to share with us one time!) and meals. You are an inspiration and superstar. I look forward to your next chapter, welcoming JB to the posting arena. 🍲🥘🥣🥗🍛🍡🍪 … 😋
Thanks Michele for your kind words! And thanks to your daughter for looking after Dozer ♥️
Anyone who loves Dozer is fine with me! Welcome to your new status and keep up the pets,JB.
Will do! Thanks Rosemary!
Great news JB, I have made quite a few of your recipes already and absolutely love them. Can’t wait to see what new recipes you will provide us with. I am based in the UK and visit France often so French style cooking is really close to my heart.
Thanks Debbie! Glad you get to go there regularly 🙂
Hi Nagi and JB!
It’s a good idea that JB comes to light and we discover a nice, sparkling, and improbable journey. A little national pride also that the iconic Nagi blog has a French contributor. It’s been a few years now that when I don’t know how to do something I go to the site, and it’s likely to happen more and more.
So, best wishes to all the team, in your wildest projects.
Thanks Dominique! We really appreciate your kind message 🙂
Do you have a recipe for Pear and Parsnip Soup? I tried some the ot6her day and it is delicious. Also look at our food blog, boisefoodieguild.blog
We don’t have one Bob, but happy to put it into a test 🙂
Im looking forward to JB’s recipes my mouth is already watering at the thought. My recipetin eats books are the most regularly used from my cook book library.
Thanks Annette! Glad you are putting the books into good use!
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!