In this episode of Two Bears, the chefs dive into everything from the culture of shared plates to the downfall of kids' menus. They reflect on palate development in children, debate the value of stinky cheese and funky fish sauce, and explore the evolution of American fried food—from West African influence to the mediocrity caused by national highways. The stories are personal, the insights are sharp, and the laughter is real.

In this episode, the Two Bears reconnect to explore the intersection of food, community, and culture, starting with a deep dive into their experiences with the 12 Tribes’ Yellow Deli, home of possibly the best soup and sandwich in America. From steamed sandwiches and mango maté to theological debates and communal kitchens, they contrast culinary brilliance with ethical complexity. The conversation shifts to discussing the launch of a creative hot dog cart, establishing brand identity, and the growing appeal of tapas and shared plates over single entrees.

In this episode of Two Bears, two longtime chefs catch up after a six-month hiatus, diving into their latest work in consulting, kitchen rehab, and redefining success beyond Michelin stars. They break down what it takes to turn around a failing restaurant, share honest thoughts on barbecue, automation, and chef egos, and reflect on how becoming a parent changes the hustle. Whether it’s running a food truck buffet or building consistent systems with a $36,000 smoker, this conversation is full of hard-earned wisdom and gritty humor.

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.

In this episode of the Two Bears Podcast, we dive into the world of gourmet mushrooms, exploring unique varieties like black trumpet, maitake, and matsutake. Our hosts share practical cooking techniques and tips to help you elevate your culinary skills. We also feature entertaining and insightful stories from top chefs about their experiences in the kitchen. Whether you’re a food lover or an aspiring chef, this episode offers valuable insights and delightful anecdotes that you won’t want to miss!

Chef Dan Splain and Chef Zev Bennett delve into the fascinating world of mushrooms. They explore the unique characteristics of various mushrooms, their historical significance, and their culinary uses. The discussion covers the biology of mushrooms, tips for foraging, and personal anecdotes about cooking and nature. Tune in to discover the incredible role mushrooms play in nature and cuisine, and enjoy a mix of scientific insights and entertaining stories.

Welcome to the inaugural episode of the Two Bears Podcast!