Everyone knows I’m always loving influencers who inspire others and Mathew Bounds is doing just that and so much more by combining cooking with a dash of charity work.
How long have you been cooking?
I started learning to cook during the 2020 lockdowns, when I was working from home. Before that, I was a notoriously awful cook!
What are your favorite dishes to make?
Any kind of meat-n-potato comfort food is my jam! There’s a running joke that if I can find a way to start a roux and make a gravy with it, I’m happy.
What made you want to start your social media following?
A friend of mine talked me into it. At the time, I was working on a lot of DIY projects around my house and she told me that people would want to watch the process. Over time, it morphed from DIY and yard work into cooking and recipes.
Do you have any funny moments in the kitchen?
In my first big viral video of 2022 I forgot the butter and overcooked the entire dish! There are several videos where I goofed, forgot ingredients, couldn’t remember the instructions, or dropped something. I like to leave those clips in because I think it’s relatable. Things don’t always go according to plan and I like to find the humor in it all, and not take myself too seriously in the kitchen.
Can you give some insight to your new cookbook?
The subtitle is Food You’ll Actually Cook and that was really the guiding theme of the whole book. I wanted it to be a book that someone could open to any page and say, “oh, I can make that!”. Every ingredient can be found at your local grocery store, and we don’t shy away from using ready-made products!
I have a few questions from a fan in Las Vegas. Kristy Getz asks: What do you like and don’t like about social media?
I love the sense of community. My audience is so supportive of not only me, but each other. I’ve met some wonderful creators and we all encourage one another publicly and it’s a very positive environment. Sometimes I don’t like filming. There are days when I’m just tired and really don’t feel like being “on” for the camera, but the algorithm demands it!
Where does your love of cooking and inspiration come from?
I have always wanted to be the guy that could go into the kitchen and whip something up when people stop by. I am able to do that now, but honestly, I discovered a love of teaching others and having fun with my audience, trying new recipes together. That is my biggest inspiration now.
Back to the regular questions.
What advice would you give someone who’s thinking of sharing their passions on social media?
Be you. I know it sounds cliché, but don’t try to sanitize yourself or jazz things up too much. Just do what makes you happy and gets you excited, because that is going to translate to video. Your people will find you. Support and cheer for others because there is room for everyone. You’ll make connections and friends that you never even dreamed of. Nurture those relationships and when you start growing, reach back and start bringing others with you. You will write your own story on social media and it will be whatever experience you create- remember that when you’re tempted to get tangled up in negativity.
How long did it take you to create your book?
Start to finish, approximately six weeks. 51 recipes don’t seem like much until you realize that you never make anything the same way twice, and you never measure ingredients. I had to cook everything over again so that I could try to nail down written instructions and take photos for each dish. I was also working 10-12 hours a day, six days a week at my “real” job, so the book was quite an undertaking!
Is there anything in particular that you promote besides your cookbook?
I work closely with an organization here on the Mississippi Gulf Coast called Elijah’s Closet. They collect and distribute items to children and families in the foster care system, as well as assisting biological families that may need a little help. Every so often, I sell the Rainbow Cake T shirts as a fundraiser for Elijah’s Closet, or we’ll put together an Amazon wishlist for them.
Was there anything that caught you off guard in either a good or bad way when you started becoming popular on social media and your cooking?
Definitely the emotional connections I’ve made with people. I had no idea that goofing off in the kitchen would resonate with so many folks.
What’s your fondest memory when you think back to something someone has done or expressed toward you that you carry with you to this day?
Someone messaged me and said their 92 year old father was struggling with dementia and stopped eating. She said that watching my videos gets him engaged and interested in what I’m cooking and then he wants to eat. That will always be one of the highest and most touching compliments I’ll ever receive.
What dish that you make took the longest for you to get it where you were pleased with how it comes out?
Homemade pie crust! That one took me a minute to get the hang of, but once I did I loved it. I haven’t made it in a while, so I think it’s about time for us to make a pie together.
What dish are you looking forward to mastering next?
Not gonna lie, my steaks are always hit or miss. It probably wouldn’t hurt for me to get some practice in on some New York strips.
One thing I was impressed about your videos was how you never shied away from being proud of who you are, What do you think helps others see that acceptance is everywhere?
I always say, “gay people gotta eat too”. I think it’s important for folks to see a gay man just trying to get dinner on the table after a long day, burning things just like they do. I received a message not long ago, from someone who said that until recently they were extremely homophobic but after following me for a while, their perspective has changed. That’s huge. I also believe that casually mentioning my husband while cooking doesn’t seem like a big deal to some, but it means a lot to a younger gay person who is struggling. I hope they see that I made it, that I’m ok, and they will be too.
What’s your favorite summer activity?
Plant me on a beach with a cooler of drinks and a book and I’m happy.
Who would your dream collaboration be with?
Hands down, without question, Dolly Parton.
How can people learn more about your cookbook and other projects you have going on?
Tiktok is my home base, so to speak. That is where I post longer versions of my videos, and also where I share more of my day to day personal life that I don’t post on other platforms. Facebook is great for my fellow Mississippians, because I post photos of the coast and check in at local businesses there.
What do you see yourself doing in the next 5 years?
I’d love to be running a non-profit of my own and spending more time showcasing small businesses here in my community. If I ever conquer my fear of public speaking, I think I may like to run for office.
What’s one thing you want people to take away from your style of cooking?
Use the jarred alfredo sauce! It’s ok! Sometimes dinner is just a hot dog. You’re doing fine. Every once in a while, it’s fun to get in the kitchen and make a beautiful dish from scratch, but that doesn’t have to be every day. Let yourself off the hook.
Lots of questions about the books, so here is where the
📚 books are 👉 https://found.us/creators/yourbarefootneighbor?code=yourbarefootneighbor
Deidre Gibbs, HPS Magazine
HPS Magazine 