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.

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 guest is Madeline Lee, the Assistant Manager at Noko and Kase x Noko in Nashville, Tennessee with over 11 years of experience in the industry. We discuss Chick-fil-A culture, the best options for a Dole Whip float, and how mentors within the industry shaped her personal character.

Time Stamps:

• Introduction: 0:46

• Guest Check: 10:37

• Camaraderie: 18:22

• Family Meal: 21:42

• Why: 26:02
  
  

Episode Shout Outs:

• Noko and Kase x Noko in Nashville

• Dole Whip

• Nashville Roots Gardening, LLC

• Cosecha Community

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.

*Please note that for our first episode we experienced some minor audio difficulties that affected overall audio quality. Stay tuned as we get better about this each time we record!

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 guest is Aly Skiko, a sommelier in Charleston, South Carolina with over 12 years of experience in the industry. We discuss everything from AI's infiltration of the somm scene, to Aly's journey of becoming a "cellar rat", to her buttery, tableside voice.

Time Stamps:

• Introduction: 0:50

• Guest Check: 5:16

• Camaraderie: 12:00

• Family Meal: 16:31

• Why: 21:40

Episode Shout Outs:

• Vern's in Charleston – watch that Resy.

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.

Do you remember the first time you cried in a walk in?

Are your heels permanently indented from slip-resistant rubber mats?

Have you now converted all of your drinking glassware to plastic quart containers?

The food industry is a community based in tenacity and driven by passion. And it's not for the faint of heart.

While most food podcasts will have you hooked on celebrity appearances and buzzy brands, we're deliberately taking a step out of the limelight.

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

Join me, Amber Chase, and get to know the people behind your food: Line cooks, bartenders, sommeliers, bakers, servers, and dishwashers.

Learn more at kitchentrenches.com and subscribe wherever you get your podcasts.