In part two of out podcast with Corey Costelloe we delve into his journey as an executive chef at Rockpool. Sharing insights from working with culinary legends like Michael McMahon, emphasising lessons on restaurant operations. Corey takes pride in mentoring aspiring chefs, emphasising the importance of quality ingredients and culinary experiences. Notable points include his extensive experience cutting over 900,000 steaks, his love for restaurants like Bentley and Spice Temple, and the changing landscape of late-night dining due to Sydney's lockout laws. The discussion highlighted the value of fast-food chain experiences for young chefs and Rockpool's 15-year success. Notably, the creation of the 36 Salad from leftover steaks and Costello's focus on mentoring future chefs to appreciate fine dining.