Kitchen Trenches is a podcast sharing the untold stories of the food industry to promote authenticity, relatability, and direct listeners to supportive resources.

This episode's guests are Jesse Legg and Taylor Harris who both serve as Chef de Cuisine at Bayonet in Birmingham, Alabama. We discuss tackling whole fish butchery, the burger rush that lasted over a decade, hanging up the apron on post-shift bar hopping, mentorship, and the essential flavor palates of sour candy.

Time Stamps:

• Introduction: 0:52

• Guest Check: 12:55

• Camaraderie: 19:13

• Family Meal: 23:06

• Why: 29:54

Episode Shout Outs:

• Bayonet

• Helen

• Rob McDaniel (Owner and Executive Chef of Bayonet and Helen)

• Odette

• Josh Quick from Odette

• Spring House

• Sour Skittles

• Swedish Fish

• Sloppy Joes

Team Shout Outs

• Rob McDaniel, Owner and Executive Chef

• Candace Foster, Pastry Chef

• Daniel Goslin, General Manager and Director of Operations

• Coleman Self, Sous Chef

• Jason Davis, Chef de Cuisine
  
  

Southern Smoke Foundation

If you're a listener in need of support, we encourage you to explore the aid opportunities available from Southern Smoke Foundation. Southern Smoke provides access to no-cost mental health services and emergency relief funding for food and beverage workers nationwide.

If you're a listener who wants to continually support the backbone of our food systems and the people behind the stories we share here, consider donating to Southern Smoke via the link in our show notes.

We'll catch you in the trenches next time with new episodes airing monthly.If you like the show, share with friends, visit our website, tip your servers 30%, and tune in monthly for new episodes wherever you get your podcasts.