วีดีโอ

Your videos are amazing! Thank you for putting out such great content. The time and care you put into your work is truly commendable.

Hey Keith, I’m doing a project relating to two of your specialties: cooking Italian food, and making videos. I was wondering if you would have a few minutes in the next few weeks to sit down with me and have a quick interview, so I could get some tips from a pro!

There's a restaurant in Louisiana that does amazing pasta. I think the name of the place is Dee's.

Nice vid ! Looking good. the knife needs sharpening though..

the pasta neded to be in a pot with lots of water you did the pasta way wrong

this is such high quality for a small channel wow i loved it

Great to see you back making videos, Chef Keith!

Amazing dish chef. Love the style and flavors. Can’t wait to see more

Can’t wait to try that! Save me a seat Keith!

This looks phenomenal 👌💯 such a delicious and impressive dish! Thank you so much for sharing. Full support! I hope you will also support me ❤️🌺

Going to

brilliant! thank you for sharing! i love this!

Chef Keith, I was wondering if chicken could be used as an alternative to pork?

Great!!

Hi Chef Keith, I wanted to personally thank you for the Tournedos Rossini recipe. My girlfriend loved it, and I couldn't have done it without your instructions.

Chef Keith, thank you for sharing Fusilli Della Nonna. The flavors and textures are delightful, and the blue cheese adds a wonderful depth. I'll definitely make it again. Your culinary expertise is much appreciated.

I'll have to head out there (from S.A.) after they get 1604 and I-10 finished

I really enjoyed your video on Lobster Bisque! The recipe looks delicious and I can't wait to try it. I love that you shared some of the history of the dish as well. Thank you for the great tutorial!

Anyone who says pineapple shouldn’t be on pizza has unsophisticated tastebuds

That’s a carbon steel pan my man.

I really enjoyed this video! The instructions were clear and easy to follow, and the dish itself was delicious. I especially liked the use of fresh Maine sea scallops, which added a nice touch of luxury. I will definitely be making this soon.

Hello chef can you make a video how to make a demi-glace recipe

Amazing dish. I lived in Europe for eight years and could get dishes like this and others you make. The problem is now in the states everything is too expensive. But I like your channel and recipes.

Man that looks good. My wallet would hurt but if I ever get a SO i would gladly spend the money for a special night

"Faux Gras"

You made it look easy, Chef, but with luxury ingredients like foie gras and truffles I think I’ll leave it to the professionals!

Looks great!

i saw the olive oil and knew he is a good chef

I’ve never added tomato to my vegetable stock before but now I’m going to try it!

Looks great!

You need more cuts in your edit and energy for better audience retention

I forgot how making the dough,letting it rest, then baking it takes 5-10 minutes. Seems more like 2 hours from start to ready to be eaten

5-10 minutes a day? Sure 😂🤣🤣

Cool! I dont make bread but the process is really interesting

Can active dry yeast be used in place of the fresh yeast if I can't get fresh yeast? If so, how much would I use?

Love the video!! Slight nitpick but I think this would take longer than 5 minutes a day.

Thanks for the tip about freezing the dough. This will make having fresh bread for family dinners much easier!

Your bread is unforgettable!!

Wonderfully simple and looks delicious! I'm going to prepare it for Trina and I. Thanks for sharing, chef!

Happy it makes sense and thank you so much for your comment. :)

Great question-...Not necessarily. It is hard to justify only serving the most attractive morsels of lobster as what would happen with the rest of the meat? We simply use the pieces that are not the claw under the more attractive claw meat pieces. It all tastes delicious! But yes, putting the torn or not so perfect looking pieces of lobster on the display side of a lobster roll usually do not make it on videos I suppose! :)

are loster rolls usually just claw meat? I keep seeing that on youtube, but I have never had an authentic one so just curious. Thanks!

Thanks for the tip about tipping the pan to cook the thicker bits all the way through! I wouldn’t have thought of that.

You make it look so easy!

That looks great

Thank you so much 💐👏🏻

This is actually really nice and relaxing. I'm looking forward to future episodes

Great simple and at the same time elegant recipe. However, chef, how come there is no Worcestershire sauce in the Mary Rose sauce?

a really cool dish!

What a simple but elevated dish!! Love it as always!