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!!!
Welcome, JB! For a recipe request… I would love one for a good ol’ cassoulet. I had many when I was in Montpellier but never tried to make one.
Thanks Stephanie! If you have Nagi’s first book “Dinner”. Have you tried the “French Sausage & Bean Casserole”?
Great news! The work you do for your community is amazing and inspiring!!
Thanks Alexandra!
Great news. Looking forward to trying your recipes. Will add a new dimension to an already great site.
Thanks for your kind words Christine!
Double the pleasure!!
Haha yes!
Nagi, you have been my inspiration for cooking and I admire all the nonprofit work that you do. Now I look forward to learning more from JB.
Thanks David! Pressure is on me!
Sounds awesome. I’ll continue to follow from beautiful BC, Canada…the West Kootenays of beautiful BC, Canada.
Thanks Glenda!
Great news JB is adding to the wonderful recipes on the website. Thank you for all your efforts.
Thanks for your comment Christine!
Awesome news Nagi, JB & Dozer! I already get so excited every week for a Recipe Tin Eats new recipe so this is just going to be even better, if that’s even possible!!!
Wow! Hard to believe RTE can get even better! Thanks to Nagi, JB, and all the RTE artists who bring us this newsletter and amazing recipes!
Welcome JB!
I would love to have a spanakopita recipe!! The recipes I get from recipe tin always work, so you 2 are my hope for that one 🙂
Thanks for all your hard work Nagi and JB, always delivering great recipes!
This is very exciting. If I got to choose I would love to see a fair few French fish recipes! Thank you!
Yaaaaaaay JB. Thank you Nagi. Thank you JB. Looking forward to the sharings. Gosh, I bless the day I found you Nagi. Two cookbooks and your videos
and our home cooking was changed forever and our family is so grateful to you and loves you for that.
Exciting news, keep up the good work you dynamic cooking 👩🏻🍳👨🏼🍳 duo and (((hugs))) to Dozer 🐾🍖💛
WOO HOO – welcome to the recipe-forward side of things, JB! Thank you so much, JB, Nagi, Dozer, and RT team for everything you do. I can’t wait to try new recipes. I liek to cook but am not very good at it. I retired recently and have been able to spend a little more time cooking – and your recipes are always tasty, always make me feel proud. And thank you for everything you do for the community. YOU ROCK!!
This is very exciting news! I enjoy all your posts, Nagi, and love seeing JB alongside. I look forward to his recipe on Friday. I agree with a previous comment, more exiting menus to choose from. Congratulations JB!
Yay! Looking forward to JB’s recipes.
This is great..more exciting menus to choose from. I have a request please…I would like to see some gluten free/dairy free recipes. I do use a lot of your recipes that don’t need modifications for the above and if I do I found the proper ingredients that work. I will continue to use your recipes because they are simple, tasty and use ingredients that I have in my kitchen and or easy to obtain with your substitution list.
Looking forward to JB’s receipes. Know they will be so good and an opportunity to see his talents in written form. I can see he gets on well with the kitchen supervisor, but just HAVE to know what’s with the cactus.
Welcome, JB. Just wanted to remind you to put in your personal touches. Nagi’s recipes are so successful and so much fun because she puts in her own experience and little hacks that truly help. Love the Recipetin team and all that you do for the readers and others in the community!