Podcast Summary: Mick Unplugged

Episode: “Making It Happen: Lessons from Matt Price’s Kitchen and Career”
Host: Mick Hunt
Guest: Matt Price (“Mr. Make It Happen”)
Date: November 27, 2025

Episode Overview

In this episode, Mick Hunt sits down with Matt Price, the viral chef and entrepreneur behind "Mr. Make It Happen," to discuss how Matt built his brand from kitchen experiments to a thriving social and culinary empire. They explore lessons on content creation, entrepreneurship, leadership, and the value of consistency and community. The discussion goes deep into Matt’s journey from corporate sales to chef, his approach to building a recognizable brand, and practical advice for aspiring creators and business owners.

Key Discussion Points & Insights

1. The Power of Video and Brand Consistency

[03:04–08:15]

• Mick credits Matt for the format and inspiration of his own podcast and digital presence, specifically noting Matt's memorable video hooks and editing style.
• Quote ([03:12], Mick):
  “The food he’s making is great, but, like, his video—like, how he’s setting this up, the edit, like, I need that.”
• Matt discusses how video lowered the barrier for entry and why consistency in formula and branding is critical for gaining audience trust and recognition.
• Quote ([05:19], Matt):
  “It’s getting harder every day... The barrier for entry today is as low as it’s ever been. All you need is an iPhone.”
• Matt emphasizes that viral success isn't about chasing trends but about developing a consistent, binge-worthy, branded style.
• Quote ([08:05], Mick):
  “I knew when I’m watching a Mr. Make It Happen video. Like, it's the same every time.”

2. Getting Started Over Waiting for Perfection

[10:18–11:30]

• Matt advises against overthinking and procrastination—people delay content creation waiting on the perfect setup or concept.
• Quote ([10:40], Matt):
  “It’s important [to have a concept], but I wouldn’t say… don’t overthink it… People are afraid to fail. It’s normal.”
• Both emphasize failing as part of the process and encourage listeners to simply start and iterate.

3. Obsession, Mastery, and Evolving as a Chef

[12:38–16:17]

• Matt details his transition from a six-figure sales role at Capital One to full-time content creator and chef, describing the fear and strategy behind the leap.
• Quote ([13:01], Matt):
  “Cooking was the best thing for me... you can always get better. Like, no matter how good you are at cooking, even Gordon Ramsay, there’s something he could be better at.”
• He built up savings as a buffer before quitting, communicating transparently with employers, and urges strategic planning for major career pivots.

4. Teaching What You Know & Authenticity in Food Content

[20:34–22:59]

• Matt only makes instructional content he’s genuinely proficient in, distinguishing himself from others who post untested recipes for entertainment.
• Quote ([21:19], Matt):
  “I’m not gonna say you have to be an expert to teach, but you should be proficient, right?... You can’t really teach something that you’re not proficient at.”
• Mick notes the rarity of Matt’s recipes—that they don’t require audience tweaks in the comments, unlike most recipe content online.

5. Staying Ahead in a Crowded Creator Economy

[22:52–24:46]

• Matt discusses the glut of food creators replicating his business model, pushing him to differentiate by opening a restaurant and continually innovating.
• Quote ([23:55], Matt):
  “Not all of these creators are going to be capable of launching a restaurant and... it’s a super tough business. Very challenging.”

6. The Leap from Social Media to Brick-and-Mortar Restaurant

[25:51–27:42]

• The analogy is drawn between comedians “being funny online” versus standing on stage, and chefs translating digital fame to in-person success.
• Matt’s approach: Focus on making some dishes exceptional, even if not everyone loves them, over aiming for universally “just okay” results.

7. Culinary Inspiration and the Power of Diversity

[28:07–29:49]

• Matt’s childhood exposure to diverse cuisines due to a multicultural neighborhood and challenging circumstances shaped his palate and influences at his DC restaurant, Fresh.
• Quote ([28:22], Matt):
  “I grew up in a neighborhood that was very, very culturally diverse... Spent a lot of time eating at other people’s houses.”

8. Leadership Lessons from the Kitchen to the Boardroom

[31:39–33:32]

• Both discuss focusing on strengths rather than spreading oneself too thin—hire to your weaknesses, double down on what you do best.
• Quote ([32:27], Matt):
  “Hire your weaknesses... If there’s people out there that all they know how to do is cook, you should be the chef at that restaurant... let somebody else do the P&Ls.”
• Mick draws parallels to sports: greatness comes from doing a few things exceptionally.

9. Scaling the Brand: Products, Media, and Books

[33:32–38:18]

• Matt outlines his product line: cookbooks (“Meet Me in the Kitchen”), chef knives, skillets, seasoned flours, food thermometers, and an entertainment-focused second YouTube channel.
• He stresses the importance of building a direct platform (website), and growing community through cookbooks and classes.

10. Top Tips for Home Cooks

[40:28–41:58]

• Essential tools: Digital thermometer, sharp knife, quality cutting boards (separate for proteins/non-proteins), good skillet or pan.
• Quote ([41:26], Matt):
  “A sharp knife is kinda counterintuitive, but... You’re less likely to cut yourself with a sharp knife.”

11. The Reality Behind ‘Going Viral’ and Sustainability

[42:32–45:18]

• Matt rejects the idea he’s ever been truly “viral”—his growth is the result of persistent, incremental content and building an audience across multiple platforms.
• Quote ([42:52], Matt):
  “I don’t feel like I’ve ever been that viral... I joke with my friends like I’m a blue collar content creator because I’ve just been chipping away at it since 2017.”
• He urges creators to develop long-form content and avoid relying on trends or a single platform for sustainability.

12. Leadership as Service and Team Empowerment

[46:12–47:11]

• Mick and Matt reflect on the evolution from ego-driven leadership to servant leadership, empowering teams and fostering community.
• Quote ([47:00], Mick):
  “I realized really quickly when like a third of my staff quit that—leadership isn’t about me. It’s about the people.”

Notable Quotes & Memorable Moments

• On Brand Building:
  “Everything you need is in the caption. Now it’s your turn to make it happen.”
  — Mick [02:55], referencing Matt’s famous video intro.

• On Fear and Authenticity:
  “People are afraid to fail. It’s normal. It’s a scary thing. But once you realize that failing is kind of part of the process…the rest takes care of itself.”
  — Matt [11:08]

• On Culinary Standards:
  “You can’t really teach something that you’re not proficient at...”
  — Matt [21:11]

• On Restaurant Quality:
  “If 10 people come in here and two of them say, ‘Oh, it was a little too salty’... but eight of them said it’s the best meal they ever had… I would rather that scenario.”
  — Matt [27:20]

• On Multiplatform Strategy:
  “What happens if TikTok goes away?... You got to build yourself up on multiple platforms.”
  — Matt [44:57]

• On Why He’s ‘Mr. Make It Happen’:
  “If you’re going to be the guy that’s making it happen, that’s a huge responsibility. You got to step into those shoes.”
  — Matt [38:07]

Timestamps for Important Segments

• [03:04–08:15]: Mick discusses how Matt’s video approach inspired his own content strategy.
• [12:38–19:21]: Matt’s leap from corporate sales to culinary entrepreneur.
• [20:34–22:59]: On proficiency in content and the value of authentic teaching.
• [24:46–29:49]: Restaurant differentiation, the local food scene, childhood culinary inspiration.
• [31:39–33:32]: Leadership lessons from the kitchen and corporate world.
• [33:53–38:41]: Cookbook, media, product lines, and building a direct relationship with fans.
• [40:28–41:58]: Must-have tools and hacks for home cooks.
• [42:32–45:18]: Why “going viral” isn’t necessary for sustainable success.
• [46:12–47:42]: Empowering teams and leadership mindset.
• [48:05–54:58]: Rapid-fire Q&A with Matt, covering family, favorite recipes, and Michael Jordan’s ideal meal.

Rapid-Fire “Rapid 5” Q&A Highlights

[48:05–54:58]

• Would you do a couple’s relationship show with your wife?
  “I would love to… I actually had a concept. Maybe one day.” — Matt [48:29]

• Would you want your son to follow in your footsteps?
  “I want my son to do whatever he loves… If it ends up being cooking, I would love that, of course.” — Matt [49:55]

• What would you cook for Michael Jordan?
  “He probably wants a really good red meat and potato dish. Maybe a tomahawk steak—something Michael Jordan esque.” — Matt [50:48]

• Favorite essential kitchen tools/home cook advice:
  “Digital thermometer, sharp knife, two cutting boards if possible.” — Matt [41:26]

Where to Find Matt Price

• Recipes: MrMakeItHappen.com
• Products: MrMakeItHappenShop.com
• Social/YouTube: @MrMakeItHappen
• Restaurant in DC: Fresh (FRAICHE), 14th Street, Washington D.C.

Main Takeaways

• Start before you’re ready. Don’t wait for perfect circumstances—begin, iterate, and embrace learning from failure.
• Consistency is king. Brand recognition and audience loyalty are built on reliable, repeatable excellence.
• Double down on strengths. Outsource or hire for your weaknesses—greatness comes from dominating what you do best.
• Multiplatform is non-negotiable. Build audiences across multiple platforms for resilience and sustainability.
• Leadership is about service. Empowering teams and leading by example trumps ego or centralization.

Closing Message

[56:24], Mick:
“For all the viewers and listeners, remember: your ‘because’ is your superpower. Go unleash it.”

[56:31], Matt:
“Thank you, bro.”