In a commercial kitchen setting, a chef with black gloves is preparing two large platters of seafood. The first platter is filled with various grilled seafood items including shrimp, fish fillets, corn on the cob, octopus, squid, mussels, scallops, and crab legs. The second platter contains a similar assortment, including grilled shrimp, lobster, crab legs, fish, and mussels. The chef uses a metal spatula to transfer additional grilled shrimp from a metal baking tray onto both platters. The kitchen environment includes stainless steel countertops, containers, and other cooking equipment.