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.

Some of the most popular things that I've done are in this book.

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.

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.

It's a little bit of everything.

You got everything from breakfast, lunch, dinner, appetizers.

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

You got the social media, you know, viral stuff.

And that's one good way to do it.

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

And then you got the more intricate, like, if you want to be more on the chef-y side of things or you just want to make a delicious meal for your family.

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 something in there for everybody.

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.