No it is not Gordon Ramsay, but a fresh face from Washington State. Here’s why you need to catch A cook named Matt on the crazy popular social media platform.
A chef named Matt offers energetic entertainment on a variety of social media platforms including … [+]
Matt Broussard on Instagram
Meet Chef Matt Broussard
He’s a chef named Matt for his growing legion of devoted fans. He has more than 4 million followers on TikTok, nearly 200,000 subscribers Youtube and 320,000 more on Insta.
The secret of its success? He puts on a spectacular show, whether it’s frying fatback or chopping chocolate with a fancy knife for a stunning cup of cocoa. It is impossible not to be entertained and inspired. Especially when the guy wearing the high-end apron gets in touch with his followers and reacts to almost every comment.
He credits the women in his life – his mother, Elizabeth, grandmother, Beverly, and aunts – for first fueling his desire to cook. “I got my first kitchen job in high school and I never looked back,” said the 28-year-old native of Brownsville, Texas.
After graduating from culinary school – Le Cordon Bleu – he went to Seattle to get a job with one of his heroes. Tom Douglas.
“I wanted so badly to work at Palace Kitchen. I loved the food and the atmosphere there with the wood fire grill and open kitchen, ”he said. “I wanted so much to work there that a Texas senator sent Tom a letter of recommendation. Ha!”
Well, the glowing report must have hit the mark, because Broussard got his dream job and soon learned that he had a lot to learn. “When I started working there, I was the youngest in the bunch. Everyone had 10 to 20 years of experience and I was still pretty fresh. “
Some of his earliest TikToks show that Palace kitchenwhich is currently closed due to the pandemic. “Working around the log fire at the Palace was without a doubt the best experience,” said Broussard. Later he was a wandering chef for the company’s 15 restaurants.
Before Covid-19 had a profound effect on the restaurant industry, Broussard made an appearance Spiceology in Spokane, Washington, 270 miles east of Seattle. The company, founded in 2013 by chef Pete Taylor and Heather Scholten, author of the Farmgirl gourmet Blog, creates sugar and spice mixes for professional kitchens and home cooks.
Broussard’s responsibilities include developing recipes and – you guessed it – starring in cooking videos. So, yes, he gets paid to make viewers laugh and gasp and moan at times. Followers will find tips on how to make those silly-good jalapeño lime goldfish crackers, an elegant Japanese-style spam omelette that uses the delicious tribute to Arby’s beef and cheddar, in the repeat Lightning Fried Wayguand the sexy butter chicken you’ve ever seen.
He mostly works alone and captures the action with a Sony camera. But Broussard had a great day roasting pork belly recently break a whole pig with Chef Isaac Toups. This master butcher owns and operates Toups Meatery in New Orleans.
All of these delicious twists caught the attention of the development team on Instagram this summer, and Broussard was invited to be one of the first to use Reels, the 15-second video stories that repeat themselves. His first attempt in August had more than 16,000 views.
With the warm glow of the small screen come the inevitable sponsors, collaborations and product plugs from influencers. Broussard’s reliable induction burner – the Polyscience Control Freak – Courtesy of Breville. And those lovely custom knives that blink across the screen are from Fire horses forge in Seattle’s Ballard neighborhood.
He’s partnered with Bounty Paper Towels, Idaho Potatoes, and Cap’n Crunch, to name a few. The latter was featured in an over-the-top French toast recipe.
It might be tempting to dismiss these efforts as straightforward food porn, but the dishes are inspired and inspiring, not tricky. The performance pieces are a far cry from the industry-standard hands-and-pans videos. They are fun and quite addicting. Just ask the viewers who have garnered 190 million likes in the collection.
Broussard has no plans to slow down the pace of his social media posts, but he’s also working on several projects, including virtual cooking classes and team building events. He might even share a TikTok trick or two with students.
At some point he would love to have his own kitchen and staff one day, but that’s down the street. “I just love what I do,” he said.