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.

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.

Welcome back to the Two Bears Podcast! In this episode, we delve into the fascinating world of gourmet mushrooms. Join us as we explore the unique flavors and culinary techniques associated with black trumpet, maitake, matsutake, and others. We share some culinary stories, provide practical cooking tips, and discuss how you can elevate your dishes with these incredible ingredients. Whether you're a seasoned chef, a food enthusiast, or just curious about gourmet cooking, this episode is packed with valuable insights and delightful anecdotes. In this episode: Introduction to Gourmet Mushrooms and their Flavor Profiles Culinary techniques for Cooking Mushrooms to perfection Entertaining and educational Stories Practical tips for using mushrooms in your home cooking

Welcome to the Two Bears Podcast! Join Chefs Don Splane and Zev Bennett as they delve into the fascinating world of mushrooms. In this episode, they discuss everything from culinary highs and lows with mushrooms to the incredible biology behind them. Discover the secrets of psilocybin, the history of mushroom usage, and the unique characteristics of various mushroom species.

Learn about the dangers of foraging and the importance of identifying mushrooms correctly. The chefs also share personal anecdotes, including the unforgettable experience of prepping mushrooms in Spain and the challenges of finding local, high-quality ingredients in Florida.

Stay tuned for part two, and don't forget to like and share the podcast as they aim for 1,000 listeners a month. Your support could help them bring a cameraman on board and explore even more unique and tasty places!

Welcome to the inaugural episode of the Two Bears Podcast!

In this episode of "Two Bears Podcast," Chef Zev Bennett & Chef Don Splain discuss their culinary journeys and experiences. Chef Don shares some of his Native American heritage and early cooking memories. Chef Zev Bennett recounts his childhood fascination with cookbooks while growing up in an Orthodox Jewish household. They explore their paths into the culinary world, including pivotal moments like Chef Zev's change in education tract from studying CRISPR-Cas9 to culinary school in Thailand. The conversation touches on the influence of culinary legends like Escoffier and the impact of African American culture on American cuisine.