In this episode of Two Beers Podcast, Chef Don and Chef Zev dive into the complexities of transitioning from private culinary events to executive roles within large hospitality groups. They discuss the challenges of managing food costs while maintaining high standards, particularly in fine dining establishments where every detail matters. The conversation also touches on the often overlooked differences between food styling for photos and real cooking, highlighting the modern emphasis on plating and presentation. The chefs share their personal experiences with staging at top restaurants, the pressures of working in Michelin-starred kitchens, and the fine line between innovation and exploitation in the industry. This episode offers a candid look at the highs and lows of a chef’s journey through the world of fine dining.