Up to 40% off + extra $30 off with code val30off
up to 40% off Ends soon
I never thought to put the vegetables on the hot plate instead of the oven. And cutting them larger was brilliant. They’re so beautiful
Excellent!! We don’t get bologna in the uk but there are other things I can use, it was really about technique for me & has lots of techniques & tips I can use
Jamie makes it easy for anyone to make homemade pasta. I like that I don’t have to use “metal” utensils to always roll it out – thank you
I’ve been watching your cooking shows since I found “The Naked Chef”. I adore your cooking shows. If I had a chance to meet any chef, it would be you. Thank you Jamie!
Absolutely loved this session, left hungry for more with Dario. Looking forward to Part 2.
Jamie’s passion for food is so heartfelt – he makes you want to cook and gets you excited to get into the kitchen and create. He is the reason I signed up for YesChef!
Very excited to start learning. I binged the Jamie Oliver channel during the pandemic and fell in love with how he takes the fear out of cooking.
It’s the first time I’ve seen this sauce but it looks divine and I shall definitely be giving it a go. Thanks Jamie, this has been a really productive class.
Always excellent ? so looking forward to seeing these classes ???!
Yaaaaas Jamie!!! Thank you for your absolutely amazing passion and teaching. So much gratitude.
Thank you Chef. Fun to see you walk through your space as everyone just keeps working.
So looking forward to this Jamie. Love you zest for everything involving improving school meals for kids! Tx
I have just made this with my 8 year old son, it was brilliant and he really enjoyed making his own pasta.Thanks!
I made it only with apples as I had only this fruit for the moment, but the result was good 😊. I can imagine with a fruit variety it should be excellent.
I learned so much about different types of cucumbers and presenting them in a salad. I love the way he teaches. I cannot wait to watch more.
I will now approach salads from a different direction! I am really enjoying these classes – always looking for the next one.
Excellent! I am so happy that I signed up for YesChef. Thank you, Chef Mallmann!!
Wonderful teacher. The prawns were very good. I will cook my rice the way it was described in the video.♥️
Absolutely delicious! Made Lobster Raviolis with this recipe! Thank you Jaime for sharing!
Wow, this way of making pasta is so romantic, when they say that life is to enjoy with littles moment, this is one of them. thank you.
This looks outstanding! I’m wondering, can the bacon/parsley mix be made earlier in the day (i.e., pre-party prep) and then added at the end?
Fabulous lesson – structured, entertaining and worthwhile. Go Jamie.
I never realized that making fresh pasta is so easy.Thank you so much, Jamie!
What a beautiful way to teach us the basic of making a great salad! I also love Jamie’s care about nutrition.
I have made this twice so far and it has been a huge hit each time.The pesto hit the hardest for everyone so far, but everything was highly enjoyed. Thank you so much!
Beautiful episode. I only wish Jamie had cut into the baked “plant pot” pizza so we know what that’s all about
Looks very achievable.I like the little tips he gives along the way. E.g. the knuckle method of cutting. slicing the cabbage to make it more pliable etc.Thanks!
This has, for the very first time, made me want to try and make my own pasta. Thank you!
I prepared your dough yesterday and made my very first pizza ever with your pesto on top of it.Thank you sooo much!!!
Wonderful experience. Like Jaimie was in my kitchen talking to just me.
Just brilliant. Makes one want to immediately start trying to replicate and experiment
This is so simple and down to the essence of incredible basic ingredients.
Beautiful in every way A feast for the eyes.Can taste the food through this wonderful man
I cannot wait to try this! The passion, the love of the process, and it’s result really come through in this format. This is why I signed up.
I’ve never tried to make my own pasta, I’ve learnt a lot from this class. Will definitely try to make my own. Thankyou Jaime, your the best.
What I love about this series with Jamie Oliver is that I’m learning to improvise & explore… not just follow a recipe. It’s very liberating
I would give anything to make good bread again. To feel the stretchy dough and smell the beery yeast would be beyond incredible.
Inspiring! I’m hoping like heck the recipes aren’t super long with difficult ingredients to find. I live in rural France, where it is sometimes challenging for ingredients.
Nice intro. Hope he lives up to the idea of “easy for the normal person” and healthy slow food.
Omg this is an amazing way to have squash. I added chickpeas to add some protein. But wow love it.
Such an inspiration! I love learning new recipes and techniques. Oliver makes cooking an spiritual experience.
Was gifted this from a foodie friend of mine, and have nothing but good things to say. I love the variety of courses offered!
I truly believe YesChef picks up where Masterclass leaves off when it comes to unique cuisine. YesChef has wonderful recipes and instruction without the overly political slant of Masterclass. Refreshing!
My wife and I love these classs. Beautiful, great food, they are from very interesting cuisines and delivered by interesting people. We’ve made several of the dishes and they work out great. Especially loved Francis Mallmann, Erez Komarovsky and Edward Lee. Lee’s Shrimp and Grits is now a family favorite!
I love YesChef! I’ve prepared multiple recipes, attempted variations, and found the visual / narrative qualities to meet my novice/middle of the road experience. I’ve recommended this to many friends and look forward to making more over the next year!
An invaluable confidence booster. The content is extremely well presented, of high quality and easy to follow. YesChef is now one of my go to resources for learning, inspiration and happiness.
The stories of the chefs are truly amazing, and beautifully produced. This is far more than just short recipe classes. YesChef provides an experience of getting to know the chef, the food they make, and how they cook. It is a wonderful way to spend an evening, whether you make the food or not.
YesChef is an excellent platform, it has a great presentation style and you really get to see cooks in action. The ‘lessons’ feel much more informal than in other online offerings but are actually packed full of detail that can be followed at home. Recommended for anyone looking to improve their cooking skill and range.
Improved my culinary skills with YesChef. This is a high quality source if you want to really dive into techniques of cooking, and discover new and creative recipes. I highly recommend it!
This was BEYOND and exceeded my expectations! I’m so thrilled, I am making this recipe this week without fail. What beautiful storytelling!
Amazing, Amazing, Amazing!!! This is a game changer in the pizza world as a great alternative to the typical offerings which are all 2 degrees of separation from each other.
The best culinary experience out there! YesChef is the best value, with the most interesting chefs and well produced content. Highly recommended!
YesChef changed the way I cook! Inspiring and wonderful content and recipes, I’m learning so much from watching those amazing chefs cook their food.
I made this this morning and just mind-blowing, one of the best breakfasts I’ve ever made. A must try.
I absolutely love YesChef! The layout of the classes, with story first and then recipes, is really engaging and fun. No boring flavors here!
Great content and a constantly growing library helps gain perspective and skills. I rate YesChef quite highly. Shows a home cook like me elevated cooking techniques. Cheers!
Beautiful stories, gorgeously filmed. Mesmerizing and captivating, teaching in a deep and thoughtful way. Far more than just recipes! This is Art. I’m so glad I joined YesChef.
A beautiful story, can’t wait to learn how to cook delicious, simple, and beautiful food.
Very good classes, price is great. The food is great!
OMG can’t wait to make this! Was my first YesChef video and am so happy I subscribed!!’
Beautiful… “Stuff your Challah generously and life will be generous to you.” Very inspiring ?? Love this lesson so much.
I really enjoy the way that this site is set up. The introductory biography is excellent and lets you understand each chefs personality and what drives them. The classes are wonderful and techniques are explained well. This is not a quickie kind of site. It’s for the explorer of flavor and joy of learning.
It’s like your hand being held. I love to cook, but get intimidated pretty easily with timing everything during prep/cooking. YesChef makes warming up to the kitchen comforting.
Great chefs go in-depth. You’ll find value in learning international cuisines, and techniques that will help you become a better cook. I love YesChef!
Looks amazing. Do you think you could do this in an air fryer? If so, which setting / temp / time, etc.?
This is a cravable, signature dish. Also fantastic with roasted red pepper. OMG! Thank you, chef.
Great – now making bread dough in a bag with water from a stream and cooking the bred directly on a burning log is on the list of skills to master before I die. Thanks, Francis.
You will not find better production values or more informative lessons than what you’ll see on YesChef. Strongly recommended!
I can’t get enough of the great classes! YesChef is so entertaining, it’s something anyone that enjoys cooking would love. I’m enjoying the cinematic cooking experience.
These stewed beans look similar to the American south I grew up on except the addition of coconut milk, thyme pig tails and spicy scotch bonnet. Great tips! I’ll be making this.Love it!
Yum!!! I can get with this. Excellent instruction. Thank you.:)
Chupin very tasty looking.I love your way with all the vegetables, I will add all of them to my one. Thank you!
The fire and passion of his inner child., meets the fire outside.. he is someone always living on the edge, and making good with it.
I absolutely loved this class. The fact that everyone eats together is wonderful. The chef speaking Italian is unique. Thank you!
I love how Frances teaches about the area of Patagonia in Argentina, as well as, the cultural aspects of France. It makes a meaningful connection.
I am excited to try this. I will try the ham salt in my dehydrator. I expect it will work in the same way.
I Love Chef Lee’s story. I Love his passions and how he talks about what he is doing. I can’t wait to try some of the recipes.
Amazing experience! I do not have the words to explain how interesting this was. Thank you very much indeed.
I love this class on Jamaican cuisine. I look forward to trying your recipes Chef!
Yum!!! I can get with this. Excellent instruction. Thank you.:)
These stewed beans look similar to the American south I grew up on except the addition of coconut milk, thyme pig tails and spicy scotch bonnet. My mom would cook her red kidney beans with ham hocks and the spice would come with cayenne. Great tips! I’ll be making this. I’ve only soaked my beans overnight or 8 hours but never 24 so I’ll be doing this for this dish. Love it!
Chupin very tasty looking. We made that in the around the world. In Italy we call Choppino from sea fish. I love your way with all the vegetables, I will add all of them to my one. Thank you Chef Mallmann.
Dessert, really good way of cooking Pears, and adding dulce de leche. A very nice proposal for a nice winter sweet snack , I would add, on the side, a shoot of Grappa alle pere williams.
This is perfection! Love it
Amazing so inspiring
Great simple, summer recipe. Once your pantry is stocked – it only takes minutes
Great looking dish with ingredients I adore! Will definitely make this. Excellent detail on flavoring and also about washing rice.
This was fun to make and the results were delicious. Never thought I would enjoy celery so much. First time using ground, dried lime. That’s a cool ingredient.
Oh god yes!!! This check all of the boxes for something unique and fun to make…..all of it!!
Miso and peanut butter great combo and easy prep! Love this paring!! Super yummy and easy anytime! Will try as a marinade for grilling!
Now after watching this segment, not only can I make at home easily but will also make a savory one.
This may be my favorite lesson from Chef Lee. What a wonderful illustration of a core technique that is so characteristic to his cooking. Can’t wait to try this recipe.
What a beautiful approach to a simple, comfort dish.The Asian Pear and Cabbage slaw is a lovely companion. Bravo!
Inspirational and possibly one of the most useful condiments I’ve made from scratch. Dying to try a sweeter hazelnut Version.Thank you Chef!
It’s excellent and Nancy’s personally is a real joy. I am 83 and have been cooking for a very long time but this is very special. Nancy has freed me, unleashed me.
Learned something on the very first class. I never knew about taking the backbone out.
I think its truly a great investment for anyone serious about cooking better meals for friends and family!
Great footage- beautiful shots of scenery, fire, food & people- but also is has heart- and is not only moving, but inspiring. Thank you!
What a wonderful platform! The pace of the classs, the quality of the recipes is awesome, I particularly like that there are a lot of side dishes and sauces, etc which are always so good to add to any meal you create. Loving YesChef
Love how the documentary film introduces the recipes you then delve into. Great cinematography and creativity from the chefs.
Learn from the World’s Best Chefs.
Create your account to get started
By signing up you accept our Terms and Privacy Policy.