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.