Who’s in the kitchen in Baton Rouge?

Theirs is an unseen subculture. A kitchen staff’s work is mostly underappreciated and rarely fully understood. Their domain is the “back of the house”—the stifling, crowded and frenetic kitchens at popular restaurants. These crews work from the crack of dawn until the wee hours. From gourmet establishment to greasy spoon, they prepare the familiar foods that put Baton Rouge restaurants on the map or dream up new, innovative dishes to delight and surprise us. Some of these professionals are self-taught, while others are the products of rigorous culinary programs. Whether they’re hard-working career cooks or demanding culinary innovators, they share pride in their work and the sense of accomplishment that comes only with our dining satisfaction. Click here to meet a few of the creators behind the food that makes Baton Rouge taste so good.