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Matt Howell
Matt Howell
Uni Student
State: VIC
Age: 18
Philosophical and easy going, Matt has been cooking since he can remember - his first memory is making an apple crumble with his Nan - and much of his childhood was spent marinating meat and barbecuing with his Dad or flipping pancakes with his Mum.
Being this year’s youngest contestant hasn’t deterred him. “I think I have what it takes.”
State: VIC
Age: 18
Philosophical and easy going, Matt has been cooking since he can remember - his first memory is making an apple crumble with his Nan - and much of his childhood was spent marinating meat and barbecuing with his Dad or flipping pancakes with his Mum.
Being this year’s youngest contestant hasn’t deterred him. “I think I have what it takes.”
Currently studying Arts and Commerce at University, Matt works at a fast food restaurant in his spare time and is their youngest team leader.
He says his time management is “like a sixth sense” which he hopes will help him in the competition - alongside his knife skills and confidence with cooking meat and roasts.
Matt’s mum is unable to eat salt meaning the whole family are salt free. Matt has had to learn how to be inventive with getting taste and flavour into food. The No Salt Chef.
“I love to play around with food - I think this approach to my cooking has the potential to be a real strength but also possibly a downfall!”
Matt’s knows he is weaker with foreign cuisines and that has a lot of techniques to master. But his biggest weakness, he says, is his inexperience.
“Whilst I’ve always loved food and have watched as many cooking shows and read as many books as I can, there are an awful lot of cuisines that I’ve only really dabbled in.”
Matt cites a food technology teacher whilst he was at school as a big inspiration and his proudest achievement to date is finishing Year 12 and being accepted into his degree at University.
“It’s so great knowing all the hard work I put in has paid off.”
He says his time management is “like a sixth sense” which he hopes will help him in the competition - alongside his knife skills and confidence with cooking meat and roasts.
Matt’s mum is unable to eat salt meaning the whole family are salt free. Matt has had to learn how to be inventive with getting taste and flavour into food. The No Salt Chef.
“I love to play around with food - I think this approach to my cooking has the potential to be a real strength but also possibly a downfall!”
Matt’s knows he is weaker with foreign cuisines and that has a lot of techniques to master. But his biggest weakness, he says, is his inexperience.
“Whilst I’ve always loved food and have watched as many cooking shows and read as many books as I can, there are an awful lot of cuisines that I’ve only really dabbled in.”
Matt cites a food technology teacher whilst he was at school as a big inspiration and his proudest achievement to date is finishing Year 12 and being accepted into his degree at University.
“It’s so great knowing all the hard work I put in has paid off.”
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