Jamie, I love your energy and your food since your first cookbook:) I am still cooking your soup with chickpeas and leek.
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Category: Testimonials
So beautiful and simple. Do you think letting the steak rest after cooking is unnecessary?
This is what dreams are made of. There are no words to express how amazing this class was. You touch people’s lives and today you have touched mine. Thank you. I can’t wait to make this meal for my family to share what you have taught me. I have been battling depression for a long time, but I have learned cooking brings me joy. This YESCHEF experience I believe will change my life.
Loved it!!!! My salads will never be the same.
Like the simplicity, but still the correct process to cook to perfection.
Wow. I’ll ask my children and their spouses to come and experience this. Wow! joy
Beautiful Asian-inspired fried chicken, the chef’s Korean heritage shines through this. Can’t wait to try this gorgeous recipe for the holiday season!
Oh my goodness, can do it. I must feel the seasons and the choices and I can make a salad for any occasion and anyone. Simple.Thank you. Joy
I love the outdoor setting of the kitchen. The simplicity of the setting invites a calmness to the dish. I enjoyed learning about the chimichurri and the beauty of the green garnish on such a beautiful steak.
So lovely, wish I could be there to smell the smoke and taste all that goodness in the presence of those kind people!
This year has gone so quickly, I’ve enjoyed getting to know Francis better. I’m not ready to let go frankly, thank you for all the lessons and your steady presence, Francis. ,
I like how the chef took his time and explained things very well. I didn’t feel rushed – very relaxed. I can’t wait to make some empanadas.
It was a very good overview of the type of cuisine Nancy has been working and searching for all her life. My view is that her goal is to offer a type of food that helps you open your soul to the others who share the meal with you.
Fantastic documentary, showing the full enthusiasm and fascination for cooking FM! Congrats and looking for more to come! CS
Beautiful! Simple and delicious. You learn the dough for the empanadas,, and you can make your variation. He explains the technique, the process of mixing the dough, and the shaping. Also how to do the “repulse” which is the sealing process of the dough. You create with your hands a beautiful packet of flavor and love. Gracias!!!!
Inspiring and excellent storytelling! I was struggling with my cooking and starting to resent it, no more. Thank you!
“The pleasure of eating and together making people closer”. The food here is so beautiful and looks delicious. This is all I want from my cooking…. bringing people closer. Thank you Nancy for sharing the heart of cooking. Excited to learn.
Great shapes and stacks, appreciate that. Almost all the different recipes had the same flavor profile. More variety in flavor profiles along with the cooking techniques. Thanks for sharing. Patience and air as an ingredient Were my top take always!
Wow, I want to find a great starter so I can make some wonderful bread and focaccia. I have spent years making European bread and it is rewarding. This story has inspired me to get back to making bread!
What a joy to see a cook placidly moving around the kitchen, unhurriedly, contentedly enjoying the sensuality of food and sauces and beloved old pans. I loved every minute of watching this, thank you thank you xxx
It was a very interesting style, and I loved all the aspects of traveling between Italy and LA. I can’t wait to try some of the things she prepared. I’m looking forward to the recipes to come.
Thank you for this one. I try to eat mostly plant-based and this hit the spot.
I used half of the bread recipe for this and made cinnamon rolls! It was so good! I wasn’t sure because the dough wasn’t sweet but they were perfect!
I’ve made this dough 3 times already and I love making all different things with it… it is delicious.
I can’t wait to make this dish! Thank you chef for sharing every detail.
Hmmm, so are the guests supposed to eat the onion skin and hard pieces of the carrots? I think this recipe is a bit too simple. I would clean the vegetables a bit more.
I shall do this. it is so special for our family of up to 15 each Sunday. I will use several cast iron pans and be so very proud to present the evening’s vegetables just like this. thank you. Joy
I love the background music! I was raised a vegetarian and I still prefer veggies over meat. That being said, I feel that I am a better cook after having studied how meat dishes are cooked and how they taste. I love that you are honoring the new generation as they want a diet that is kinder to animals and at the same time more sustainable for the planet. Thank you!
I am literally in tears. How can you not be inspired by this man? How can you not fall completely in love with him and what he does? What a treasure.
Wow. I just watched with my husband the story of Erez. his mind, his talent, and his love. thank you. it was exceptional. joy
Oh,I love Jamie’s recipes! We even joke at home that Jamie is like a family member because his name comes up at almost every dinner. I’m always cooking his recipes, and whenever I serve a new dish, everyone says, ‘Let me guess, who’s this from? Oh yes, Jamie Oliver!’
Enjoyed this piece on Jamie Oliver; thank you for sharing your journey. Particularly loved learning about your humanity and generous spirit.
love love love Jamie Oliver’s story! I wish him and his family the best. I so wish I had grown up like that! to have so much knowledge of cooking so early in life. I’m 66 and hope to go to culinary school still!! take care, Jamie! Have a wonderful life! Karen Buss California
I have followed Jamie for years- I love his love for service and food.
So amazing! So inspiring! It is lovely to witness such a good soul.
Wonderful idea, great video, great Chef. Thank you!
Ah, this made me smile and cry at the same time, good for Jaime!!
Bravo! Jamie is an outstanding roll model for not just food-related ambitions but life and being human in general.
Loved this recipe. I lived in Korea for 6 months. My mother taught me how to make summer kimchi that I enjoy eating. Thank you for this video as I learned that almost anything can be turned into kimchi. Thank you!
Jamie Oliver is a great teacher. The way he explains things makes it easy to understand why certain things are done.
Jamie thinks and speaks about food like I do! It’s science, beauty, and ALWAYS an expression of love—love of the food and love for the people eating it. Chef’s kiss!
Hey Jamie, this is the first meal I cooked with Yes Chef! And the family asked for seconds. Mission accomplished. I served it with a caprese salad and baguette. Thank you for incorporating a mentor into this lesson. Fruit grows from its roots. The water you sprinkled into the eggs helped me look for the right consistency, I am an amateur, but I nailed it.
Lovely memories, and family bonding. Exquisite surroundings and a wholesome meal. So much to love.
It was emotional for me. I cried when Jaimie put together that one shawarma. so much love there. it was like a poem!
Jamie, I might even like ricotta cheese!!!!! cooled your way!!!! amazing!! love your style!!!
Looks fabulous.Will try them next dinner party.
I’ve only made a few recipes, but so far so good! I think YesChef will only get better with time!
That was the most fun I have ever had cooking. Felt like I was on a adventure. Thank you. You are my new favourite chef. Would appreciate if you have any other recipes for open fire cooking to share them with me. Unbelievable. Well done
LOVE this recipe! Jamie has helped me resurrect my desire to bake bread after trying way too many recipes that just didn’t deliver. Thank you, Jamie! Jaye S
Learned a new way to make chimiichurri. Can’t wait to try it!
This was my first time making samosas. How tasty. The chutney is really a winner with it. A long to do recipe but worth the work. It will help to prepare in advance. Thank you for all the tips!
So fresh! thank you for sharing your love of food. I’m looking forward to making this
Thank you for teaching me the mystery of pasta. I hope I can prepare it for my loved ones.
It’s inspiring and it feels. doable. Great teaching to the end of using it fresh to dry or freeze it. Thank you Jaime
Coming soon to my family!! I can’t wait. Thank you chef, I feel the love and can’t wait to taste it!
Loved the tutorial… informational and funny at times. Will try the pita recipe, although I do not have a wood-fired grill, I do have a small pizza oven, so it may work out similarly. Thank you,
What an inspiring presentation! wow, it looks delicious. looking forward to trying your techniques. thank you Eres and friends
The filming location really highlighted a simple man who is and extraordinaire chef.
Amazingly simple. The music and the sounds of nature – so peaceful. Makes me want to go camping.
Loved the organic essence of the process and the finished product. I am intrigued.
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 and 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 to 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.
