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!!!
Oh wow this will be so fun!!! Tips for prepping ahead for regular large at home entertaining please! (25-40) Merci beaucoup JB et Nagi!
Ok got it! Party food it is 🙂
Such great news JB can’t wait to see your recipes – I keep my eye open for the chicken chasseur (unless you published it & I missed it) Well done JB 💕
I hope you got to try it Ingrid!
How exciting!! Your site is my go to for recipes and now I have even more reason to just always keep it open! I was just in Lyon last year and had some fabulous French food.
Glad you loved the food there! Thanks Stacey!
What wonderful news! It’s time for you to shine, JB. Can’t wait to see your first official recipe contribution.
If I might offer a tiny suggestion from an enthusiastic but unsuccessful recipe author – don’t use ‘a couple of mouthfuls of Shiraz’ as a measurement. You’re welcome. 😃
Haha! I’ll try! Thanks Maggie!
I used to subscribe to your recipes, but stopped receiving them when you wrote your cookbook. Oddly I’m still not receiving them. I tried to re-subscribe but was not acknowledged. Can I please be reinstated on your mailing list? Thank you.
How exciting! 🎉
I loved seeing you both in action at the Melbourne Food & Wine Show a few years ago— the energy (& the jokes!) between you is truly unmatched.
Looking forward to receiving JB’s delicious recipes in my inbox!
Thanks Maria! I loved doing the GFWS!
This update brought up a big smile on my face. JB, I am very happy for you stepping into the spotlight and excited about all the delicious recipes to come.
Thanks Dana! 🙂
Congratulations to you both.
This is an amazing move. Look forward to up and coming Tin Eats Recipes.
I think Dozer approves!!
Thank you!
Dream Team! Congratulations. I can’t wait to see the amazing things you two will do together.
Thanks Deb! It will be fun!
Welcome JB!! Can’t wait to try your recipes!! So excited for you and your new adventure!!
Thank you Dagmar!!!
I am looking forward to learning chef JB’s tips of the trade. Especially when it comes to timing of menu items for at home dinner parties. I have learned a few over the years but look forward to learning more. Specifically how to prep things before guests come.
THIS!! It is so much of what goes into the organisation of any event we do, and for my own dinner parties too!!!
I agree and your recipes always work. i have both of your books. In any cookbook, on the blank pages in the front, I write the name of recipe we liked for future reference. Both books have the blank pages full. Love what you guys do for your community also.
Ok that is big, big news. Count me in to follow JB. Looking forward to his recipes – anything French, love it.
But (isn’t there always one?) I wish JB would drink water from a reusable water bottle. It’s not a deal breaker though because Dozer loves him. Welcome to our world of RTE recipe readers JB.
It’s not from our fridge Edie! We don’t use water in plastic bottles like that, it’s from somewhere else – must’ve brought it back from a meeting or something 🙂
I feel like you are becoming a big part of my family. I love everything you and JB bring to my amateur kitchen! What you do for your community is incredible. I love trying your recipes and they always turn out. A big welcome to JB. I can’t wait to have a go at French cookery! Give Dozer a big hug from my family. He’s a star!
Thank you Paula! We’ll make sure Dozer gets a hug!
Welcome JB, I hope you do very well at your new role. Please can I ask you not to make too many recipes with Alcohol in them as I don’t do Alcohol.
Thanks Sandra! And noted about the alcohol 👍🏻
Sending a warm welcome to JB to join the recipe community. So happy for you.
Thanks Gloria!
Welcome JB! You’d better be good man! I don’t use recipes from any other source, and I have many of them recorded to heart. And it’s the only place I recommend to fellow foodies. Looking forward to your stuff!
Thanks Michael, I’ll do my best I promise! 🙂
I’m beyond excited for the RTE enterprise. I am very much looking forward with anticipation to JB’s (& Nagi’s) upcoming recipes…Bon chance JB
Merci Jo! I appreciate that!
I am as excited as you are (almost) to have JB come into my home and kitchen. No one works harder than you Nagi doing all that you do. You and your team are so appreciated. And now with JB, Recipe Tin in my mind has reached a new and higher level.
Welcome JB.
Thanks Roger, what a great compliment!
Welcome to the “other side” JB! So glad the boss (Dozer) was open to another chef posting about Life of Dozer- and recipes, too, sure, recipes. My request is a macaron recipe. Daughter loves to make them, but they don’t always turn out. With JB’s help, I’m sure that would change.
Thanks Brenda! We’ll work on a macaron recipe!
Bienvenue JB! As a massive fan of RTE (a Brit living in France who also loves Australia) I can’t wait to try your recipes. I adore French food! And if Dozer loves you, you must be OK!
Thanks for your message Mandy!