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On Dead Set on Life boisterous chef Matty Matheson isn't picky about what he eats -- he'll eat a $6 sub at a gas station, then later in the day eat a meal made from some of the most expensive, sought-after ingredients available. Now, the Toronto-based chef is combining his love of food and adventure as he heads across his native Canada to experience some of the foods made by his fellow countrymen, whether they're closer to cheap gas-station eats or delicacies at five-star establishments. Matheson, along with new and old friends, eats a variety of foods that he encounters on his journey.
Matty Matheson travels to his hometown with his mentor Rang Nguyen to show how he became the chef he is today.
Canadian Chef Matty Matheson checks out Ontario Farms, Perth Pork and Y.U. Ranch.
Matty heads to Winnipeg and hosted by Ron and "Hot Rod" Cantiveros learns how to make Longanisa sausages and cooks at a traditional Filipino Boodle Fight.
Matty travels to Portage La Prairie as a guest of their annual Pow Wow. He participates in a sweat lodge, and learns to Fancy Dance.
Matty meets Ivan Smith, the Bison Whisperer in Alberta and learns the ins-and-outs of raising bison. Matty travels to meet up with Chef Edgar Gutierrez for an off-road adventure
Matty goes to Saskatchewan for the Great Prairie Feast. Then he heads to a cabin for a wild weekend of duck hunting and blowing shit up.
Matty hits Nova Scotia for lobster fishing and visits chef Bryan Picard's Bite House. On their way back to Halifax they hit a cheese farm for some award winning Gouda.
Rang and Matty pick up where they left off in Episode One but this time in Newfoundland. The dynamic duo's tour ends up with moose hunting.
Matty Matheson(Host)
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