Behind the Plate: Transitioning to Executive Chef Roles and the Realities of Fine Dining

Welcome to another engaging episode of Two Bears Podcast with Chef Don and Chef Zev. Today, we explore the journey from private dinners to executive roles in major hospitality groups, the intricate balance of managing food costs, and the often misunderstood world of food styling. Our chefs candidly discuss their experiences with staging in top restaurants, the pressures of maintaining high standards in Michelin-starred establishments, and the modern obsession with plating and presentation. Whether you’re a culinary professional or just passionate about food, this episode offers a deep dive into the culinary arts and the evolving industry landscape.