Matt Price

If you're coming from a teaching perspective, now if it's pure entertainment, that's different.

But if I'm giving you an instructional video on how to build a car, I should know what I'm talking about.

If I'm teaching you how to make pasta, you're gonna feed your family, your kids, your wife, your whatever.

You're going to spend money at the grocery store.

Like I take all of that into account.

So I just take the time to really learn it.

I mean, there's people out there that just grab a recipe off the internet and they didn't test it.

And again, the barrier for entry is very low.

And honestly, that's the scary part for me.

And that's what pushed me into considering doing a restaurant because I see that this room is getting more and more crowded.

And you could still be at the top of your game and

For example, from the product side of things, which is really what made me make the decision.

I wasn't first, right?

I'm not going to pretend like I'm the godfather of what we're doing.

I was early, though, and somebody that built the content piece of it from the media side of things and then launched products and seasoning, chef knives, skillets, cookbooks.

People saw that and saw that it was doing well for me.

And they have five years of game tape to study and replicate.

So even if they don't sell more seasoning than I sell, if 10,000 chefs are selling seasoning, the pie is starting to dwindle a little bit.

So you just got to figure out, all right, so what's next?

What can I do that's going to separate me from the pack?