درباره این پادکست 🔗
Chef Zev Bennett and Chef Don Splain two accomplished chefs with extensive experience in the culinary industry. Together, they bring a wealth of knowledge and expertise to their podcast, providing listeners with deep insights into the world of professional cooking.
فرکانس به روز رسانی:
every 34 days
میانگین طول صدا:
28 minutes
پادکست ویدیویی
انگلیسی
ایالات متحده آمریکا
13 قسمت
از سال 14 ژوئن 2024
episodic
در این پادکست 🔗
آخرین اپیزود 🔗
The final episode brings the conversation to a conclusion by examining what the future of kitchen culture should look like. The hosts discuss hiring philosophy, training approaches, and the balance between creativity and discipline. They argue that excellence does not require abuse and that leaders…
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اپیزود قبلی 🔗
This episode shifts into personal kitchen stories that reveal how culture is actually lived day to day. Through detailed anecdotes, the hosts explore leadership failures, miscommunication, and moments of pressure that define kitchen environments. Stories of public correction, unrealistic expectatio…
This episode dives deeper into the mechanics of staging and the realities of working in elite kitchens. The hosts break down the different types of stages—those chasing jobs, those seeking education, and those caught somewhere in between. Personal stories illustrate the spectrum of experiences, fro…
This episode opens with a direct and unfiltered discussion about the allegations surrounding Noma and the broader culture of abuse within high-level kitchens. The hosts move beyond headlines and into lived experience, comparing industry narratives with what actually happens behind the line. The con…
In this episode of Words Matter, Chef Don Splain explores one of the most misunderstood phrases in modern cooking: “dry brine.” The problem is simple—a brine requires water. When water is removed from the process, the technique is no longer brining. It becomes curing.
Using the preparation of c…
Chef Don Splain, aka Big Bear, goes off the rails with his take on misused words heard in the culinary world.
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 i…
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 debat…
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, automat…
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…
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‐ Benjamin "Llamacorn" Franklin
جستجوی اپیزودهای گذشته
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