Today we’re going to be continuing our chef series by talking about Matty Matheson and what we can learn from him. We’ll look at his cooking style and ways that he can inspire us in our own cooking. I relate well to this episode because it’s all about being a little bit unorthodox, going with your passion, and not necessarily doing things by the book. I like that. So, what can we learn from Chef Matty Matheson?
The first thing we can learn from him is to cook with passion, not perfection. I love this because he really cooks with pure enthusiasm. He’s messy, he’s loud, and he’s passionate. He loves the process, he enjoys it, and he doesn’t obsess over making the food look perfect or having everything all clean as he goes. He just uses the kitchen as a place of joy and a place to create art; to create good comfort food.
Point number two – respect and enjoy simple ingredients. Matty Matheson’s approach is to elevate humble ingredients like onions, bread, and butter, and then make them into masterpieces of comfort food. Mastering the basic ingredients is important; knowing how to use them really well and how to elevate them.
Learn how to treat the simplest food like eggs, potatoes, and cabbage with such care that you can cook amazing meals without having to use fancy, exotic ingredients. Just take what you find at your local market and learn how to make it delicious. I love that because those things are what we all have in our pantries. Sometimes we make the same things over and over and they get a bit boring, so learning how to really work with those things is amazing.
Number three – embrace real home cooking. This chef celebrates old school, hearty, even nostalgic food. There are things that have been passed down from your grandmother, your old family favorites, things your mom always made; comfort foods.
These foods are almost emotional to you, and you can create them in a way that’s meaningful. They bring back memories that you can talk about around the table. Everybody anticipates that special, nostalgic comfort food that they know is passed down from previous generations. So, embrace your family recipes and enjoy home cooking.
Number four – cook without fear. As soon as we get nervous and worried that we’re going to do something wrong, it can affect our ability to make good food. So, look at the recipe, but then dive in boldly. Don’t be afraid of failing. If you make a mistake, you learn from it and do better next time. You might make mistakes like adding too much salt or cooking something for too long, but usually you’ll find a way to edit it and make it work. Again, mistakes make you a better cook, so don’t be afraid to try new techniques and new cuisines. Just do your best, and you’ll improve as you learn.
Number five – Matty Matheson also inspires us about making cooking an art form. He’s good at telling stories with his plating and with any kind of artistry that he brings to his food. He thinks about the color, the texture, and the balance. He doesn’t take it to perfection, but he makes it interesting, warm, and it’s inviting. Being intentional about even casual meals is a good strategy.
Number six – we should be curious about food cultures. Matty enjoys drawing inspiration from influences all over the place – Japanese ramen, southern barbecue, etc. Sometimes we need to step out of our comfort zone a little bit and experiment with new seasonings, or with a dish that’s from a different country.
Somehow, when you’re curious, it builds your creativity, and you can make things that you never thought you’d be able to make. Take something that you’ve enjoyed at a restaurant and try that particular cuisine. Find a recipe and attempt it, and maybe you’ll be pleasantly surprised at how easy it was or how much your family likes it. Step out of your comfort zone and try different cuisines.
Number seven – he’s very good at building community around food. In his restaurant, Prime Seafood Palace, he emphasizes people, not just what’s on the plate. He uses meals as a way to connect. He really crafts his restaurants with such attention to detail and intentional care. His designs are amazing, and the food displayed is amazing. It just makes you feel so comfortable, peaceful, and pampered.
Our takeaway from this could be to really enjoy people. Host simple gatherings, cook with your family and your friends, and make it a communal experience. It doesn’t have to be fancy – making people feel welcome and comfortable is the point. Sometimes we worry too much about perfection when we have guests over, but having the community and eating together is really all it takes. Do what makes you feel comfortable, and what your guests enjoy.
Point number eight is to balance flavors boldly. Matty Matheson’s food always has a punch. There’s lots of salt and some good fat flavor that he adds. Acid is also good with different textures. We shouldn’t shy away from seasoning; we should enjoy using things like salt, spices, herbs – especially fresh herbs if you can get them – lemon juice, zest, and all those things. They really enhance our meals hugely. Learn to taste as you go and adjust the flavor. See what works, what feels like it’s balanced, and what you enjoy. Experiment with your flavors.
Number nine – have fun in the kitchen. Matty’s loud, he’s funny, and he’s a bit chaotic, but he’s full of joy. Instead of being stressed and overwhelmed in the kitchen, try to take a step back. Put on some music and enjoy laughing with your kids if they’re helping you. Chat as a family while you all do different tasks for the meal. Make the kitchen a happy place that everybody wants to be in together. If it’s hard for everyone to fit in the kitchen, try doing some of the preparation in the dining room, and make it a place of joy.
Number ten – celebrate local and seasonal food and ingredients. Matty Mathson is Canadian, so he highlights Canadian ingredients. He shops from local producers. Local markets are so helpful. Growing your own herbs in a kitchen, shopping from small outlets that do fresh, organic food, like farmers, and even supporting your community, and finding what you can as fresh and local as possible, is really going to help your cooking to be tasty, delicious, and nutritious.
Here’s a quick recap. Cook with passion, not perfection. Enjoy your cooking. Respect simple ingredients. Learn how to elevate humble ingredients that are easy to find and don’t cost too much. Embrace old school, hearty, nostalgic cooking. Don’t be afraid of trying new things, and diving in boldly. Don’t even be afraid of failure – it all makes you a better cook.
And then make cooking an art form, and enjoy being creative. Tell a story with what you make by thinking about where it came from and what your intention is with the meal. Think about the color, the textures, et cetera, to make the eater’s experience really amazing.
Be curious about other food cultures, and don’t be afraid to try new things. Build a community around food – enjoy eating as a family and having special meals together. Try to think of some special touches that you can add to your dinners to make them extra special. Have friends over and have events. They don’t need to be fancy, but just have good fellowship.
Be bold with your flavors, and learn how to taste and balance flavors using all kinds of different ingredients. Remember to have fun together in the kitchen. Enjoy local and seasonal produce, and lastly, be authentic. Be yourself in your cooking. Go out there and try something new. Be bold, try something you haven’t made before, and have great fun doing it.
