![]() (Photo by Mireya Acierto/FilmMagic) FilmMagic "Dead Set On Life" at AOL HQ on Augin New York City. NEW YORK, NY - AUGUST 02: Chef Matty Matheson speaks during AOL Build Speaker Series to discuss. He’s done a bunch of amazing things for the industry as well.” He’s such a funny guy, and I love what he’s done for the industry. “With him being in Canada and with COVID, it’s been really difficult to even meet, but I think Matty and I have become friends, slowly but surely, over the pandemic - and I’m looking forward to do something with him,” Weissman says. While nothing is in the works with Ramsay at the moment, though, Weissman does hope to lock down a near future team-up with the tattooed and flamboyant culinary Canuck, Matty Matheson. Chef Gordon is definitely at the top of Weissman’s wishlist of personalities with whom he’d like to one day collaborate. Naturally, Gordon Ramsay also had a profound impact on a young Joshua, who admits that the brusque British chef has been his “North Star” since the age of five. I got to brine cranberries for Thanksgiving, but I thought that was just bliss.” I could barely walk and I didn’t do much. She brought me in the kitchen when I was probably three or four. “So, cooking was always a part of my life. “She has a very southern-influenced cooking,” Also, in southern households, I would say cooking is usually a big thing from a cultural perspective,” he continues. Ironically, it was Joshua’s mother (a native of Texas) who instilled her son with a deep love of food. And she was like, ‘I’m…not coming into here until that’s gone.’” It was like seven at night, she walks in and I’m with a bone saw in my hands, sawing away at this giant pig on the counter. “Most kids are excited about their first car, but I coerced my parents into buying a whole pig for me to break down,” Weissman recalls. Take it from a guy who convinced his parents to let him butcher an entire hog at the age of 16. And you get to this point where you find that ultimate sweet spot.” “Each time you’re thinking about it, you tweak it a little bit, you tweak it a little bit. “You do things a thousand times and it’s not totally mindless,” he adds. Weissman’s second piece of feedback is repetition, repetition, repetition. It’s a helpful philosophy shared by Weissman’s friend and regular YouTube collaborator, Andrew Rea (the mastermind behind Binging with Babish), whose channel also seeks to peel back the pristine - and sometimes misleading veneer - of traditional cooking shows. You can do it, you’ve been through worse. I don’t understand how people can go through these incredible life obstacles, but not be able to cook a f-in’ chicken. The first is that you need “to go in with the idea that you’re going to f*** up, and just be ok with it. Now we have something that never existed before and is an elevated product because of it.”įor those home cooks who tremble at the mere thought of making their own ingredients, Weissman has two pieces of advice. “Just in the same way that people talk about the global economy, there’s now a global food thought process where we’ve been able to combine ingredients - all the way from Korea and then put that together with something in France and then put that together with something in America. “Now that we have Google and have this collective hive mind across food, we’re able to see multiple cultures communicate with each other and create new cultures,” he says. Not only is it easier to seek out recipes, but the World Wide Web also opens the door for intrepid experimentation with method, flavor, and culture. For Weissman, there’s really no excuse not to try your hand at this stuff in the age of the internet. This worldview permeates Weissman’s entire YouTube channel, particularly the “But Better” series in which he crafts his own rendition of fast food favorites that look and taste a whole lot better than whatever you can buy off the nearest dollar menu.
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