Business Horizons on the Horizon with Mieko Perez ft. Chef Matt

A quote used more frequently in my home than I’m willing to admit is, “My mom’s favorite thing to make for dinner is RESERVATIONS..." but not since I started using Chef Matt’s CBD alternative cooking choices…

Let’s welcome Chef Matt!

Chef Matt's culinary career began in 1998 when he opened his first restaurant in Oklahoma. Since then, Matt has traveled and studied culinary arts overseas and throughout the United States. In addition to pursuing his culinary passions, he has also been in the catering industry since 2000.

He has won numerous cooking events during his time as a chef. He’s won BBQ awards, Cajun/Creole awards, and several other awards to date. His overseas experience is powerfully displayed in his finished culinary works.

While working for the Hyatt Regency, he ran several of their 5-star restaurants including a Teppanyaki restaurant, Italian restaurant, Japanese restaurant, and even their Las Vegas style buffet restaurant. Matthew is well versed in butchery, training, and menu planning.

So, it should be no surprise that Chef Matt has developed a brand of his own CBD products to compliment his passion for the culinary arts. Through this passion he has partnered with diverse companies such as: Nuvo Olive Oil, Pantry Food Company, Deeper Green, Juju Royal, and CBD Daily Eats.

Chef Matt’s products bring chef quality cooking to your kitchen as well as a unique variety of CBD and THC – infused products to the everyday consumer.

He encourages fine cuisine enthusiasts to try new recipes and is a strong advocate and educator to those who are curious about experimenting with THC and CBD-infused ingredients as a part of a healthy, balanced lifestyle.

I started cooking with cannabis in 1994. My uncle was a cannabis grower and I watched my uncle add it to everything like rubbing alcohol, liquor, and sauces.

One day in my 20’s, I had a bag full of buds and we were having a pool party. I threw some cannabis into the BBQ sauce and it was the talk of town!

After that experience I started adding it into everything. And on that day, I really understood what it meant to wear a chef hat (especially one handed down from uncle to nephew.)

I think traditional trained chefs are not that interested in cooking CBD and or cannabis from what I've seen. I think it's all about the new generation of chefs, who admire the likes of Anthony Bourdain’s willingness to have a quote for chefs like myself to live by…

"Cooking is a craft, I like to think, and a good cook is a craftsman -- not an artist. There's nothing wrong with that: The great cathedrals of Europe were built by craftsmen -- though not designed by them. Practicing your craft in expert fashion is noble, honorable, and satisfying."

My infused olive oil is one product I cannot seem to produce enough of and is an essential ingredient for any stay at home or culinary trained chef who wants to make elevated cuisine.

Also, my chili oil made with the finest chili peppers comes in as my number two most requested product. Lastly, habanero honey is a product I produced with family-owned bee farm (in the Mountain Range of Mazamilta, Mexico) and we created a pure wildflower honey infused with CBD.

I envision seeing the Chef Matt Brand everywhere hemp products are being sold. I'm looking forward to the day when you can pick it up at the grocery store and hoping to have it nationwide really soon!

The only advice I can give someone is to try it. I often tell people with CBD, it's about what you don't feel after you take it. People are often looking for a feeling from it.

I think Chef Gordon Ramsey said it best, "Initially, let your food do the talking. You'll be surprised how far you go in a short period of time."

I’ve had to retire my current “hot sauce” for a healthier choice, thanks to you! And of course, I made the chili oil just for you and others as well. Lol! It’s one of my favorite products. I love using it as a marinade.

Yes! This is an amazing easy to make recipe for CBD Pesto. Enjoy!

CBD Pesto

12 Servings 17mgs per serving

Ingredients

3 cups chopped fresh basil

1 cup Chef Matt's Olive oil (208mgs)

½ cup pine nuts

⅔ cup shredded Parmesan cheese

2 tablespoons minced garlic

2 teaspoons of salt

Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.