Cheese Soufflé that NEVER Falls! | Chef Jean-Pierre

Hello There Friends! Today I'm going to make a Cheese Soufflé, and I will show you a trick that makes the Soufflé stay puffy! It is a trick I learned while working in my restaurant to ensure that my Souffles would not fall before they got to the tables! Let me know what you think of these Cheese Souffles in the comments below!

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[sloopy]

Today's "fix" of Chef Jean-Pierre made me laugh out loud, smile, nod and agree. I've not seen another website on here that has a host who loves what he does as much as you, one can see it in your eyes. You love cooking, you love people, and you love sharing. You have a new subscriber.

[leafton]

Watching these literally makes me smile.

[raneemramadan]

This guy is amazing, unlike other chefs he looks and sounds like he enjoys cooking and interacting with the viewers, watching him cook makes me feel happy and hungry at the same time.

[BridgetR]

My husbands grandmother used to cook for her church with the ladies back in the mid 1900’s through the 80’s. I found over a hundred recipe books from around the world and many cooking dishes, ramekins, etc.in boxes stored….What did I do? I learned how to cook home made when I no longer worked. Your channel is a light in the darkness that I cook for my neighbors in a quiet neighborhood. I love your education and skills that left me bereft of what to do! It filled in the gaps! I have found my passion for good, organic, farm fresh ingredients from the farmers markets in my region! I used to live in Fl many years ago. I am blessed to have a farmers market and fresh butcher that I abuse to this day…lol….Thank you from the bottom of my heart….I am now studying herbs….I can’t thank you enough to feed my family and friends with good healthy foods..naturally…and tasty….

[richardcorsillo]

The "God Bless America" sign seals the deal. This man is grateful and loving. Thank you

[jimcook]

I love the way he chuckles everytime he mentions butter.

[josereyna]

Absolute genius! Adding bread cubes to create structure is brilliant.

[MottiShneor]

Not so new now, but an addict subscriber as well. Chapaeu chef. Unfortunately, being observant Jew, there is much of your cooking I can't enjoy - since we have so many strict rules about food and cooking - but I already found at least 10 recipes I made (to the loud cheers of my family) and countless hints and techniques I made "rules" in my kitchen. The joy of cooking and eating, the constant tipping of back-to-reasonable-mind and rejection of today's hectic and sometimes crazy trends - This is a real treasure island. Thank you again for everything. Specifically, this Soufflé.

[soapandbutter]

You're like the Mr. Rogers of cooking. Watching your videos gives me a sense of contentment.

[katipunan]

This is the man who teach me how to dice an onyo 7 years ago, back when I was 14, thanks to memes I finally found my way back to your channel!

You're one my favorite chefs along with Chef Ainsley and you're criminally underrated! Love from Korea♥️

[johnwaltoniii]

This is exactly what blows my mind and exactly why I keep learning new techniques.
I've developed my own with different ways to make sauces or a roux.
But I would have never thought about adding bread to a souffle.
Just amazing and creative!
Cook well and stay humble Chef ❤️

[marinazagrai]

What a delight, watching these recipes being made. It just shows how a real smile from the joy of cooking makes us, the viewers, watch more of Chef and maybe even try these recipes.

[lilian.rodriguez]

I love to see a happy chef, unlike majority of chefs that are like bitter lemon faces.
Cheerful, enthusiastic and passionate. That's the way all people who want to cook should be like.

Keep up the good work lovely man! 😍
Greetings from a Chilean 🇨🇱 living in Australia 🇦🇺

[jonathonsimon]

It's funny - you've got Alex the French Guy saying you need to go through all these gyrations to make a nice souflee, and then there is JP - just throws it all together, in minutes - no 3 layers of coating on the ramekin, essentially no tempering, no separating and whipping whites, no sealing the top with thin sliced cheese strips. And yet JP's soufflés are beautiful as they come out of the oven. Aaa-may-sing!

Update: Just made this soufflé, came out perfect first time and could not tell there was any bread cubes in there.

[donjosegomburza]

I am glad I found you in YouTube. There are many chef I’ve watched but You are the best.

[FabMadam]

Chef Jean-Pierre! I watch your videos more than once. At breakfast, at lunch time, at aperitif time, after dinner time and when I can't sleep (which is often lol). I love your passion and always think that you are talking to me when you explain things. I love butter and cheese as much as you do and my passion is to entertain. Sometimes, I am thinking "Geez, I need to prepare dinner for that guy and we would eat, drink and laugh ... in French" (my husband knows lol). You have taught me a few things (a lot of things), but I am proud to say that I learned to cook just like you do... oignons (yes, right spelling for our accent) first unless there is bacon involved. I wish we could meet in real life. There is so much to say, watch, learn, enjoy, savor... Keep going. I feel like I have a friend in my living room when your channel is on.

[steves]

The cheese and butter happy step....love this man!

[sm_au]

Love the old restaurant stories Chef, the science of cooking I find really fascinating - the "why's" and techniques and also learning the art of pulling it all together- and how one might decorate with garnish etc to finish the dish is also really cool. You tell the story of each recipe from the very beginning to the finish - I've shared your channel with my family and work friends - so some more fans here from Australia 🇦🇺 ☺️

[civilizeddiva]

1:26: This is a component of this vlog that I appreciate: story telling
2:53: Yes, and it’s why we appreciate your content
3:20: love that idea

[marysiaschwarz]

The fantastic culinary conductor.
All the ingredients are singing along the finished dish.
The music to the ears and the food in front of your eyes.