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.

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