Celebrating nine years with Bold next month, Walter Taylor is one of the catering team’s talented sous chefs. Behind-the-scenes, Walter is responsible for setting up the kitchen and displays at Bold’s off-site events. While his primary focus is on savory dishes, Walter often follows his sweet tooth to the pastry department, where he acts as an unofficial taste tester during breaks. Get to know Walter and his appetite below in today’s #FGRFamily spotlight!
How long have you been with Bold Catering?
It will be nine years in September. It has been an exciting experience!
What is your current role?
Right now, I’m a culinary logistics manager. I deal primarily with our off-site events, setting up the off-site kitchen and requesting and ordering all props for our displays, buffets and plated events.
What is your favorite part of being a part of the FGR Family?
My favorite part is the culture. I like that they will train you in any area and invest heavily in your development.
What is the craziest menu request you have ever received from a client?
We have received many, but the one that really sticks out in my mind was the one time we got a request to tattoo a roasted pig for an event a few years ago. We had to have a tattoo artist come in and do his thing. It was used as a centerpiece during a hog roast.
What chef do your admire, and why?
Anthony Bourdain. I liked his style and his personality. He was always himself, embraced different cultures and had a passion for his job.
What travel destination is on your bucket list?
I want to go to Europe, of course. I’d also like to travel to Africa and try some of their cuisines and flavors because I love the African culture.
Can you describe a day in the life in your role?
Our days are full of multiple responsibilities. Sometimes we have smooth days, and others are “organized chaos,” but are always fun, enjoyable and exciting. Every Monday through Friday around 12 p.m., we provide our staff with a family meal. Our chefs will cook up whatever they have available. At that time, we take a break from hard work and eat together. My favorite staff meal is our executive sous chef’s grandma’s meatloaf – his passion and love for his family really shines through that dish.
If you were planning a dream party, where would it be, what would be served and who would you invite?
I would probably pick a secluded island where all of the guests would have to be boated in. I would serve Mediterranean dishes, something like gyro, baba ganoush and roasted vegetables over an open fire. The invite list would include all of my friends and family.
What is your favorite Fifth Group restaurant?
The one that sticks out and I have visited the most is South City Kitchen Midtown. I love the atmosphere and the food is so comforting. It feels like I’m back home and my mom is cooking for me. My favorite dish is the catfish.
What is your favorite cuisine to eat and/or cook?
My favorite cuisine to eat of all time is Chinese food; I could eat it every day. I can’t cook it myself – I can never get the flavors right. At home, I enjoy cooking Italian food. I like playing with Italian ingredients and flavors and make a lot of lasagna . It’s a favorite among family and friends. My recipe secret is the herbs I use. I have my own secret seasoning mixture. I usually make one vegetable and one meat focused.
If you could have dinner with one person dead or living, who would it be?
That would be President Barack Obama! We would probably go to a Fifth Group restaurant. We would sit there, laugh and talk while I pick his brain. He is an all-around American and I love what he represents.
What ingredient can’t you live without?
Sugar, honestly. I love desserts! I couldn’t live long without sugar. My favorite desserts are tiramisu and cheesecake. I’m always in the pastry department taste testing here.
Do you have a secret weapon ingredient in your cooking?
Butter and bacon.
What do you do to relax in your downtime?
I read a lot, hang with friends, watch a lot of Sci-Fi movies and care for my plants. I have about 42 potted plants, inside and outdoors.
Where are you from originally?
I was born and raised in Indianapolis, Indiana. I’ve been in Atlanta for 10 years.