Matt Price

My philosophy during the time of the pandemic was like, I want to do everything very affordably.

We were doing weekly cooking classes for $5.

We were doing eBooks for $5 and just putting out as much stuff as possible and kind of try to build that community, which I think I tell creators all the time, you want to, and I need to do a better job of that now because I'm stretched so thin.

I talk about that in my meetings sometimes too, is like just build that community.

And that's one good way to do it.

But as far as doing the cookbook, I just wanted to do a solo effort.

I had never done one, I felt like,

It just was on my mind.

There's a lot of really good recipes in there.

There's quotes from chefs that kind of inspired me as like page breaks in there.

It just was something that I've always wanted to do.

I'm actually in the process of considering doing my second one.

This one's been out for about a year now.

But yeah, it's kind of what you do, right?

If you're a musician, you put out a record.

If you're a chef, you put out a cookbook.

And I felt like it was just a natural progression for me.

And it's fun too.

What are some of the recipes we're going to get out of here?

uh you got a lot some of the stuff the garlic noodle recipe is in there that's on my in my restaurant some of the most popular things that i've done are in this book so you got stuff that's not on youtube but you also got some of the biggest most viral recipes i've got from different seafood boil recipes that have done really well