Copper & Heat Radio

Copper & Heat Radio

Copper & Heat

Copper & Heat Radio explores the forces that shape our meals through narrative, sound-rich podcasts. James Beard, Signal, and IACP Award winner.

Secret Sauce Panel: Culture, Strategy, and Food (Live guest panel from Roux)

Secret Sauce Panel: Culture, Strategy, and Food (Live guest panel from Roux)

Join this second panel recorded live at the Roux event in Portland, Oregon in collaboration with Xcelerate. This episode delves into the journeys of four women entrepreneurs in the food industry as they navigate cultural influences, product development, and business growth. Moderated by Viridiana Ponce, the panel features discussions on the importance of community support, unconventional strategies, cultural authenticity, financial management, and the power of persistence. Listen in to learn how

Oct 31, 2024 • 57:01

Powerhouse Panel: How to Start & Grow A Food Business (Live guest panel from Roux)

Powerhouse Panel: How to Start & Grow A Food Business (Live guest panel from Roux)

Join this panel (recorded live at Roux in Portland, Oregon) of industry-leading women entrepreneurs as they share candid and invaluable insights into navigating business growth through diverse investment strategies, including bootstrapping, venture capital, and angel investing. This deep-dive discussion covers essential aspects of targeting the right investors, maintaining profitability, and adapting to market changes. Learn about transitioning business models, the impact of iOS privacy updates

Oct 29, 2024 • 1:02:33

The New Chef Cookbook: Live from Cookbook Fest w/ Bricia Lopez & Brandon Skier

The New Chef Cookbook: Live from Cookbook Fest w/ Bricia Lopez & Brandon Skier

In this live podcast recorded at the Cookbook Fest in Napa, California, Copper & Heat Radio host Katy chats with Bricia Lopez and Brandon Skier. The two authors share their backgrounds, discuss their newly published cookbooks, and reflect on their personal journeys in the food industry. They delve into the nuances of restaurant versus home cooking, the significance of the chef title, and the challenges of translating professional culinary techniques for home cooks on paper. Guests:Bricia LopezIn

Aug 6, 2024 • 42:53

Community & Competition: Rapid Growth, Rising Tensions, & Food Identity

Community & Competition: Rapid Growth, Rising Tensions, & Food Identity

In the last year, Boise was featured in two vastly different pieces of food news. First Chef Kris Komori of KIN brought home the first Boise James Beard Award. This same year, In N Out opened its first of four locations in the Boise area. In this episode, Katy discusses the rapidly changing restaurant industry in Boise, Idaho, recorded live at the Treefort Music Fest in March 2024. Katy and a panel of expert guests explore how the city's food identity has evolved with an influx of new residents

Jun 27, 2024 • 57:14

From Loading Dock Talks: Barbacoa w/ Norma Listman and Saqib Keval

From Loading Dock Talks: Barbacoa w/ Norma Listman and Saqib Keval

In this guest episode from Loading Dock Talks with Chef Preeti Mistry, Preeti talks with Chefs Norma Listman and Saqib Keval, the duo behind Masala y Maíz and Marigold in Mexico City. The chefs share their unique culinary backgrounds and the melding of their heritages — Mexican, South Asian, and East African — into their cuisine. They discuss the process behind their lamb barbacoa recipe, a melding of Norma's Mexican family tradition with Saqib's South Asian flavors and spices. The discussion al

May 16, 2024 • 53:45

How Do We Savor Change? A Conversation with Geraldine DeRuiter

How Do We Savor Change? A Conversation with Geraldine DeRuiter

Geraldine has started not one, but two international controversies with her blog "The Everywhereist." A three-time guest on Copper & Heat, we first chatted with her 5 years ago about imposter syndrome after winning a James Beard Award for her blog post about Mario Batali's cinnamon rolls, and then again 2 years ago after her blog post about her disastrous meal at Bros in Italy went viral. Geraldine's new book, "If You Can't Take the Heat: Tales of Food Feminism, and Fury" explores themes similar

Apr 19, 2024 • 55:46

Southern Smoke Dispatch w/ Chefs Reem Assil and Carlo Lamagna

Southern Smoke Dispatch w/ Chefs Reem Assil and Carlo Lamagna

In this episode, Katy talks with chefs Reem Assil of Reem’s California in San Francisco, and Carlo LaMagna of Magna Kusina in Portland, OR, and Magna Kubo in Beaverton. Reem is a Palestinian-Syrian chef and activist who was a semifinalist for the James Beard Foundation Best Chef West award in 2018 and ‘19 and a finalist for the Outstanding Chef award in 2022. She won a 2023 IACP award for her cookbook, Arabiyya: Recipes from an Arab in Diaspora. Carlo’s restaurants highlight modern Filipino cuis

Dec 12, 2023 • 1:00:59

Southern Smoke Dispatch w/ Chefs Ana Castro and G Benchawan Painter

Southern Smoke Dispatch w/ Chefs Ana Castro and G Benchawan Painter

In this episode, Katy talks with chefs Ana Castro of Lengua Madre in New Orleans, and “G” Benchawan Painter from Street to Kitchen and Th_Prsrv in Houston. Ana was one of the 2022 Food & Wine Best New Chefs and Lengua Madre was a Bon Appetit 50 Best New Restaurant. G won the 2023 James Beard Award for Best Chef: Texas.In this episode, Katy, Ana, and G talk about dealing with bad customers and reviews, discussing mental health with family, and the different ways they support their team.We recorde

Dec 5, 2023 • 39:43

Southern Smoke Dispatch w/ Chef Emmanuel Chavez

Southern Smoke Dispatch w/ Chef Emmanuel Chavez

In this first episode, Katy talks with chef and co-owner Emmanuel Chavez of Tatemó in Houston. Emmanuel was recognized as one of the 2023 Food & Wine Best New Chefs, and Tatemó was named a finalist for the 2023 James Beard Foundation Award for Best New Restaurant. In this episode, Katy and Emmanuel talk about his journey to quitting drinking, the responsibilities of leading and taking care of your team, and the ways he stays grounded as Tatemó gains more media attention. We recorded this episode

Nov 28, 2023 • 42:41

"Be A Girl" 5 Years Later: Part 3 w/ Kiah Fuller

"Be A Girl" 5 Years Later: Part 3 w/ Kiah Fuller

In this last episode of our 5 Year Reflection miniseries, we catch up with Kiah Fuller, co-owner of Far Out Catering in the Bay Area. Plus, we ask the question of all three of our interviewees: what's your biggest takeaway from the last 5 years?

Nov 21, 2023 • 26:39

"Be A Girl" 5 Years Later: Part 2 w/ Courtney Moisant

"Be A Girl" 5 Years Later: Part 2 w/ Courtney Moisant

In this episode, we catch up with Courtney Moisant, former pastry chef of Manresa Restaurant, pastry consultant, and founder of soon-to-open Gelato Coco. When Manresa Restaurant closed for good at the end of 2022, she decided to leave fine dining for good to start her own thing, a trend that Katy & Rachel explore more in the later part of this episode.

Nov 15, 2023 • 20:51

"Be A Girl" 5 Years Later: Part 1 w/ Edalyn Garcia

"Be A Girl" 5 Years Later: Part 1 w/ Edalyn Garcia

In this episode, we catch up with Edalyn Garcia. Of the 5 women we interviewed in Season 1, she is the only one still working full-time in restaurants and she's worked her way up to Executive Chef. Plus, Katy and Rachel get some updates on the stats of women working their way up the brigade in restaurants in the past 5 years. Last, we talk about why women chefs don't get as much media attention and funding when they are doing more innovative things to change the restaurant industry. The innovato

Nov 8, 2023 • 24:20

From The Sporkful: The Brewer rewriting The Story of Beer in Iran

From The Sporkful: The Brewer rewriting The Story of Beer in Iran

Today's episode is from our friends over at The Sporkful. Zahra Tabatabai’s parents grew up in an Iran that would be unrecognizable today. “The pictures I see of my family in Iran in the sixties and seventies, they're in bikinis at the beach, drinking beer,” she says. Now, after the 1979 Islamic Revolution, women are legally required to wear hijabs and alcohol is banned. A few years ago, Zahra became interested in the long history of beer brewing in Iran — a tradition that included her own grand

May 18, 2023 • 35:33

Introducing “The Build” from Opening Soon

Introducing “The Build” from Opening Soon

We have a guest episode this week from our friends at Opening Soon. In this season of Opening Soon, we’re undertaking a project we’ve been wanting to do for years. In The Build, we’re going to follow one chef’s journey to open a brand new restaurant as it’s happening. From the moment that they signed the lease until the doors are actually open, you’ll get to witness the emotional highs and the lows, how things go well, how things get delayed; all in real time.  In this episode, we meet the subje

Apr 25, 2023 • 33:21

It’s Blame the Lunch Worker First and Foremost: Guest Episode from LWC Studios

It’s Blame the Lunch Worker First and Foremost: Guest Episode from LWC Studios

Less than $2. That’s how much the Santa Ana Unified school district can afford to spend on one student’s lunch each day. The $14 billion budget of the National School Lunch program stretches thin, and school nutrition workers are often the target of kids’ complaints. Reporter Jessica Terrell explores the cultural figure of “the lunch lady,” and how students and workers lose when bureaucrats focus on cost over care.This episode includes an annotated transcript with links to sources used in the re

Mar 16, 2023 • 36:26

Zero Stars: Why is a Tire Company Rating Food?

Zero Stars: Why is a Tire Company Rating Food?

When Katy was working in the Bay Area in her early 20s, she would have given the Michelin Guide 3 stars, because those were the restaurants she felt like she had to work to learn about the most innovative and interesting food. How has that changed?In this last episode of our fourth season, Katy and Rachel dig into the history, the data, and the money behind the Michelin Guide in the U.S. with help from Krishnendu Ray (professor at NYU) and Beth Forrest (professor at the CIA). By the end of the r

Feb 2, 2023 • 38:24

The Brigade System: a conversation w/ Telly Justice & Mike Sheats

The Brigade System: a conversation w/ Telly Justice & Mike Sheats

Telly Justice and Mike Sheats worked together at Five & Ten in Athens Ga., where Justice worked her way up to chef de cuisine and Sheats was an AM chef. Once they started their own projects, the chefs knew that the strict brigade system, codified by Georges-Auguste Escoffier more than a hundred years ago, wouldn’t be the right fit for their businesses. “In the kitchens that Mike and I came up in, there was not much room for challenging anything,” said Justice. For both Justice and Sheats, the ri

Jan 23, 2023 • 35:23

It's Corn: Process & Purpose

It's Corn: Process & Purpose

The United States is the top producer of corn in the world, yet only 40% of that corn is destined for someone’s plate. The industrialization of corn in the Americas is a story of colonization, appropriation, and capitalism. But there are also stories of people finding ways to celebrate biodiversity, culture, and history through great corn products. In this episode, we talk with Pedro Ferbel-Azcarate and Wendy Downing, 2 of 3 co-owners of Three Sisters Nixtamal, an organic and traditional masa ma

Jan 5, 2023 • 35:24

Tasting Menus: A Dining Experience

Tasting Menus: A Dining Experience

Welcome to the Copper & Heat audio tasting menu. This 6-course experience takes you through dishes from pivotal points in the history of the modern tasting menu. Vote for us in the first inaugural Signal Awards! We were nominated for a Signal Award in the Food & drink category, and we need your help! Vote for us for the Listener’s Choice Award at the link above. Guests:Beth ForrestHer faculty bio and booksSam YamashitaHis piece on the Japanese Turn  |  His books  | His faculty bioKrishnendu RayH

Dec 15, 2022 • 38:19

Is Culinary School Worth It?

Is Culinary School Worth It?

Is culinary school worth the investment in terms of money and time? This is a question posed by hundreds of thousands of people as they enter the culinary field. Is it worth spending the money to go to culinary school when I can just work my way up in the industry? Culinary schools have long been more of a trade school to train potential cooks in the culinary field. However, in the ‘90s, the Culinary Institute of America put in a concerted effort to professionalize the career of chef, and theref

Dec 1, 2022 • 29:27

Meat Your Butcher: The Craft of Cutting Meat

Meat Your Butcher: The Craft of Cutting Meat

Meat in the U.S. has had a complicated history which in recent years has spurred on the resurgence of interest in whole animal butchery and neighborhood butcher shops. But even as meat prices have risen, how have the people working behind the counter been affected?In this episode, we speak with 2 butchers who have had very different careers within the world of butchery. There’s Edgar (he/him), whose career includes 20 years at Texas Roadhouse and 5 at Belcampo Meat Co. Then there’s HJ (they/them

Nov 10, 2022 • 36:56

Screen to Table: Influencing the Craft of Cooking

Screen to Table: Influencing the Craft of Cooking

As cooks and others from the restaurant industry leave traditional jobs to strike out on their own, what does it mean for the craft of cooking?Food is an inherently sensual thing. Sure, it needs to look visually appealing, but that doesn't necessarily say that you are good at the craft of cooking. Does it taste good? Does it smell good? As social media becomes increasingly essential to growing a food business, how does that affect the people working in food every day and how they approach their

Oct 27, 2022 • 28:56

Value of a Meal (w/ Kin Restaurant)

Value of a Meal (w/ Kin Restaurant)

In this re-release of the first episode of our second season, we’re going to Boise, Idaho to talk with the team at Kin Restaurant. In a small city that’s growing and changing rapidly, what does a small, fine-dining, tasting menu restaurant do to not only educate diners on the value of good food but also educate their employees about the value of themselves as restaurant workers?You can find KIN: On their websiteOn InstagramThis episode is supported by BentoBox and Clover. To learn more about the

Oct 13, 2022 • 36:50

Abalone: The Cost of Consumption

Abalone: The Cost of Consumption

How have chefs and the restaurant industry contributed to the near-extinction of abalone, the prized mollusk often associated with fine dining?Indigenous tribes up and down the coast of what is today California have been eating abalone for thousands of years. In the 20th and 21st centuries, the influx of non-native folks led to the hunting, fetishization, and overconsumption of abalone. From San Francisco bohemians who were inspired by its beauty to Japanese fishermen making a business out of ex

Sep 29, 2022 • 36:21

Foam: Chef's Kiss? (w/ Geraldine DeRuiter)

Foam: Chef's Kiss? (w/ Geraldine DeRuiter)

What does the popularity of culinary foam say about the types of food – and the kinds of chefs – we value?When Geraldine DeRuiter wrote about her meal at “the worst Michelin starred restaurant, ever,” she didn’t expect to start a global controversy. The tasting menu she had at Bros, in Lecce, Italy, was a bizarre, avant garde dining experience, the pinnacle being the “Chef’s Kiss” dish, a plaster cast of a mouth with foam dripping out of it. What followed was a whole conversation online about th

Sep 15, 2022 • 35:44

Season 4 Trailer

Season 4 Trailer

In this season of Copper & Heat we're exploring the concepts of value and craft in the world of food. Why are some cuisines considered more valuable than others (and therefore command a higher price point)? Is food art, craft, or both?  Why is restaurant labor considered "low-skill" and undervalued? We're exploring these questions and more in season 4 of Copper & Heat. Follow along wherever you get your podcasts.

Sep 1, 2022 • 1:48

Guest Episode From: So You Want to Run a Restaurant Podcast

Guest Episode From: So You Want to Run a Restaurant Podcast

We're still working on season 4, but in the meantime we're sharing some shows that we love!Today's guest episode is from the So You Want to Run a Restaurant podcast powered by Back of House. Back of House connects restaurant operators with the technologies and ideas they need to move their businesses forward.This episode, "Fighting Burnout and Building a Retail Brand" is a conversation with Cynthia Wong of Life Raft Treats, a decorated pastry chef who left the fine dining industry to start an in

Jul 27, 2022 • 38:58

From What’s Your Problem?: The Quest for the Perfect Avocado

From What’s Your Problem?: The Quest for the Perfect Avocado

We're sharing a special preview of the new podcast, What’s Your Problem? from Pushkin Industries. What’s Your Problem? explains the problems really smart people are trying to solve right now, from creating a drone delivery service to building a car that can truly drive itself. Jacob Goldstein, former host of Planet Money, talks with innovators about the future they’re trying to build – and the problems they have to solve to get there. In this preview, Jacob talks with Katherine Sizov, founder of

May 26, 2022 • 13:22

Introducing: Sounds Like the Holidays

Introducing: Sounds Like the Holidays

The Copper & Heat Creative team has been busy this holiday season producing a new ASMR podcast for Tastemade and Mastercard. Each episode, a chef takes you through their favorite holiday recipes with lots of stories and sounds.So whatever you’re doing this holiday season, put on some headphones, sit back, get cozy, and listen to the soothing sounds of the kitchen. We've posted one of the episodes here in our feed, but be sure to check out the rest of Sounds Like the Holidays (plus the awesome re

Dec 22, 2021 • 16:58

Grassroots Growth w/ Cocina del Corazon

Grassroots Growth w/ Cocina del Corazon

In this Pre-Shift, we talk with Jazmin Villalta and Enrique Soriano from Cocina del Corazon about how grassroots growth has allowed them to thrive while sticking to their values.Where to find them:Their websiteInstagramFacebookCheck out One Star Podcast Network the first podcast network dedicated to representing voices and stories from the service industry with shows created by service industry workers.Sponsors for this episode:Chefstreams - Interactive Livestream Cooking ClassesWe've worked out

Apr 19, 2021 • 16:06

Finding your Niche w/ Zoe Adjonyoh

Finding your Niche w/ Zoe Adjonyoh

In this Pre-Shift, we talk with Zoe Adjonyoh about how she found her niche and followed her purpose as she’s built her business.Where to find Zoe:Her websiteInstagramHer cookbookCheck out One Star Podcast Network the first podcast network dedicated to representing voices and stories from the service industry with shows created by service industry workers.Sponsors for this episode:Chefstreams - Interactive Livestream Cooking ClassesWe've worked out a special discount on membership to Chefstreams

Apr 19, 2021 • 19:51

Developing Your Voice w/ Jenny Dorsey

Developing Your Voice w/ Jenny Dorsey

In this Pre-Shift, we chat with Jenny Dorsey about how she has developed her voice and how she practices kindness with herself.Where to find Jenny:Her websiteInstagramTwitterStudio ATAOCheck out One Star Podcast Network the first podcast network dedicated to representing voices and stories from the service industry with shows created by service industry workers.Sponsors for this episode:West Michigan Pasta and Provisions - Traditional, Artisan, Dried PastasCheck out WestMichiganPastaandProvision

Apr 19, 2021 • 16:48

Tartine Union: A Case Study (w/ Matthew Torres & Tsehaitu Abye)

Tartine Union: A Case Study (w/ Matthew Torres & Tsehaitu Abye)

In this Pre-Shift we hear about the successful unionization efforts of the Tartine Union in San Francisco from one of the people that was there from the beginning, Matthew Torres. Plus, we hear a little more about the general steps to unionizing from Tsehaitu Abye, a community organizer from One Fair Wage.Guests:Matthew Torres - Tartine Union @TartineUnion @tartineunionTsehaitu Abye - Organizer for One Fair Wage @tsehaitu_ @1fairwage_officialMore Resources:Tartine Letter of Intent to UnionizeSta

Apr 5, 2021 • 39:45

Demystifying Collective Action (w/ Jesse Kadjo & Tsehaitu Abye)

Demystifying Collective Action (w/ Jesse Kadjo & Tsehaitu Abye)

In this episode of Pre-Shit, we're demystifying different kinds of organizing and collective action and talking about why unionizing is so hard in the restaurant industry with Jesse Kadjo and Tsehaitu Abye.Guests:Jesse Kadjo - Labor Organizer for City of Oakland Union & host of Leap Year Podcast @jessekadjoTsehaitu Abye - Community Organizer for One Fair Wage @tsehaitu_ @1fairwage_officialMore resources:Is this Las Vegas hospitality workers union the future of American labor? On PBS News Hour“Re

Apr 5, 2021 • 27:09

Understanding DEIA (w/ Dr. Erinn Tucker & Terri Evans)

Understanding DEIA (w/ Dr. Erinn Tucker & Terri Evans)

In this Pre-Shift we’re talking about DEIA - diversity, equity, inclusion, and access - what it is, and how one restaurant has worked to implement better practices.Guests:Terri Evans - owner and operator of Windy City Ribs & Whiskey @windycityribsandwhiskeyDr. Erinn Tucker - Director of the Global Hospitality Leadership master’s program At Georgetown University and Co-Founder of DMV Black Restaurant Week @etucker0818 @dmvbrwMore Resources:“The Great Service Divide” by Restaurant Opportunities Ce

Mar 22, 2021 • 22:30

Privilege & Bias (w/ Chef Jenny Dorsey, Dr. Erinn Tucker, and Adan Callsen)

Privilege & Bias (w/ Chef Jenny Dorsey, Dr. Erinn Tucker, and Adan Callsen)

In this Pre-Shift we’re talking about privilege and bias - what those words mean, how they play out in our lives, and what we can do to be better.Guests:Chef Jenny Dorsey - chef, activist, and founder of Studio ATAO @chefjennydorsey @studioataoDr. Erinn Tucker - Director of the Global Hospitality Leadership master’s program At Georgetown University and Co-Founder of DMV Black Restaurant Week @etucker0818 @dmvbrwAdan Callsen - owner and trainer @under_the_table_boise More resources:Studio ATAO re

Mar 22, 2021 • 23:04

Sidework Podcast: Donut Friend United

Sidework Podcast: Donut Friend United

We're so excited to be a part of the brand new One Star Podcast Network. This week, we're bringing the amazing Sidework Podcast to our feed. Take a listen to hear an interview with activist and baker Cass Vogel about her struggle to organize and unionize her coworkers @donutfriendunited. ⁠We'll be back with Pre-Shift episodes in a couple weeks. In the meantime, check out the other awesome shows in the One Star Podcast Network!In Yo MouthThe Modern WaiterConfessions of a ServerMacaroni Zone

Mar 8, 2021 • 38:21

Coping with Stress (w/ Laura Green)

Coping with Stress (w/ Laura Green)

In this Pre-Shift, we’re talking about how we can learn new ways to cope with stress.  Guests:Laura Green - counselor and owner of Healthy Pour @healthy.pourMore resources to help with coping with stress:Healthy Pour Resources pageHow to Build a Self-Care System by Ashtin BerryBuilding a Self-Care Action Plan by the Readiness and Emergency Management for Schools Technical Assistance CenterLearning Healthy Coping Skills with Laura Green and Studio ATAOTherapy 101 with Laura Green and Studio ATAOS

Feb 22, 2021 • 18:21

Supporting Friends & Co-workers (w/ Not 9 to 5 Co-founders Hassel Aviles and Ariel Coplan)

Supporting Friends & Co-workers (w/ Not 9 to 5 Co-founders Hassel Aviles and Ariel Coplan)

In this Pre-Shift, we’re talking about how we can support each other through mental health challenges. Guests: Hassel Aviles & Ariel Coplan - co-founders of Not 9 to 5 @not9to5_More resources to help support your friends and coworkers:QPR Institute Suicide Prevention TrainingMental Health First Aid CoursePrimary Concerns of the Hospitality and Culinary Industry course from Not 9 to 5Not 9 to 5 Resources pageWe Could All Use This Therapist's Advice Right Now by Priya Krishna with Melody Li of Inc

Feb 22, 2021 • 23:48

Setting Boundaries (w/ Not 9 to 5, Grace Guber, and Rachel Ramsey)

Setting Boundaries (w/ Not 9 to 5, Grace Guber, and Rachel Ramsey)

In this Pre-Shift we’re talking about boundaries - why it’s so hard to set them, how to figure out what our boundaries are, and how to have those awkward and sometimes scary conversations.Guests:Hassel Aviles and Ariel Coplan - Co-founders of Not 9 to 5 @not9to5_ Grace Guber - hospitality professional and host of The Family Meal podcast @theguberosity Rachel Ramsey - owner and operator of Measured HR @rachelrramseyMore resources to help you set healthy boundaries:Primary Concerns of the Hospital

Feb 8, 2021 • 20:50

Negotiating w/ Rachel Ramsey & Adan Callsen

Negotiating w/ Rachel Ramsey & Adan Callsen

In this Pre-Shift, learn about valuing the work you do and negotiating a pay raise or promotion.  Guests:Rachel Ramsey - owner and operator of Measured HR @rachelrramsey Adan Callsen - owner of Under the Table Boise from @under_the_table_boiseMore resources to help with negotiating: “15 Rules for Negotiating a Job Offer” by the Harvard Business ReviewMinority Negotiations: Breaking Glass Ceilings TED Talk by Loren BassKnow your worth, and then ask for it - TED Talk by Casey BrownHow To Ask For A

Feb 8, 2021 • 17:30

Feedback (w/ Laura Green & Zach Ferguson)

Feedback (w/ Laura Green & Zach Ferguson)

For this first Pre-Shift, we’re talking about why it’s so hard for us in hospitality to give and receive feedback effectively and how we can do the work to be better. Guests: Laura Green - licensed counselor and hospitality industry professional at Healthy Pour @healthy.pourZach Ferguson - hospitality industry professional and podcast host at Restaurant Tales Podcast @restauranttalespodcastMore resources to help with feedback:Fixed vs Growth Mindset InfographicDr. Carol Dweck “The Power of Belie

Jan 25, 2021 • 16:58

Conflict (w/ Rachel Ramsey & Laura Green)

Conflict (w/ Rachel Ramsey & Laura Green)

In this Pre-Shift, we’re talking about how, despite all of the challenges to dealing with conflict, we can reframe the idea of conflict and how we approach those tense conversations with coworkers. Guests: Laura Green - licensed counselor and hospitality industry professional at Healthy Pour @healthy.pourRachel Ramsey - owner of Measured HR @rachelrramseyMore resources to help with conflict resolution:“How to Have a Disagreement Like an Adult” in the NYTMake All Your Arguments Win-Wint by NPR’s

Jan 25, 2021 • 19:14

Season 3 Trailer: Pre-Shift

Season 3 Trailer: Pre-Shift

Named for the pre-service meetings where staff gets all the updates, specials, and other details, Pre-Shift is about getting you tips, tools, and resources of working in hospitality. We're focusing on the issues that hospitality workers face every day - from coping with stress to setting boundaries, from intersectionality to community organizing. We've talked to experts to get advice to help you navigate your work environment.Though it's from the point of view of a restaurant person, the advice

Jan 18, 2021 • 1:31

Leading the Way in Labor & Wage Issues

Leading the Way in Labor & Wage Issues

The systems that the restaurant industry is built on don’t work - they’re built on power imbalances and devaluing the labor of hospitality workers. More folks than ever are questioning these systems and looking to make change in the industry. As we’re trying to make changes to labor and wage issues in restaurants - who are we looking to as leaders? Are we looking to the chefs that are just now getting to the conversation - or are we looking to the chefs that have been doing the work and putting

Sep 16, 2020 • 32:44

Open Book Finances: Part 2 w/ Mei Mei

Open Book Finances: Part 2 w/ Mei Mei

On March 9th, Chef Irene Li, owner of Mei Mei Restaurant in Boston, opened their finances to the public at an event called Open Book Open House. The purpose? To get people having more open and honest conversations around restaurants and money. But just a week after the Open Book Open House, restaurant dining rooms closed due to COVID and all of a sudden restaurant finances were on everybody’s mind.  Thank you all so much for listening to our second season! We really appreciate each one of you. I

May 8, 2020 • 30:09

Open Book Finances: Part One w/ Mei Mei

Open Book Finances: Part One w/ Mei Mei

Mei Mei in Boston has been an open book restaurant since 2017. They train their entire staff on the finances so that everyone can have a voice in making the restaurant run more efficiently. But on March 9th, Chef Irene Li, owner of Mei Mei decided she wanted to take the education a step further and open their books to the public. What do the finances of a small independent restaurant really look like? Turns out, it’s even rougher than everybody would like to admit.

May 5, 2020 • 32:51

Illness & Injury w/ Giving Kitchen

Illness & Injury w/ Giving Kitchen

What happens when you get sick or injured and you work in a restaurant? You keep working. At least, that’s how it’s always been. With low wages, lack of access to benefits, and usually nonexistent paid leave, the workers living paycheck to paycheck can’t really take care of their health. Giving Kitchen, a nonprofit in Atlanta, Georgia, is attempting to mitigate those challenges in their local Georgia community by providing financial assistance and resources to workers going through a financial c

Mar 17, 2020 • 34:30

The Makers: The Next Evolution of Mexican Cuisine w/ Gabe Erales, Rico Torres & Diego Galicia

The Makers: The Next Evolution of Mexican Cuisine w/ Gabe Erales, Rico Torres & Diego Galicia

We’re taking a brief break from our second season to introduce you to the other project that the Copper & Heat team has been working on. It’s called The Makers - a four part mini-series brought to you by ChefsFeed in paid partnership with Maker’s Mark bourbon. In each episode of The Makers, we talk with chefs about their one-of-a-kind approaches to their craft.  In this episode, Chefs Gabe Erales, Rico Torres, and Diego Galicia discuss how they are challenging their diners’ expectations of Mexic

Mar 3, 2020 • 31:17

Tipping: Part 2 w/ One Fair Wage

Tipping: Part 2 w/ One Fair Wage

In the second episode on tipping, Katy digs deeper into a different question: if the money coming into the restaurant industry is a pie, who has access to that pie and who is controlling how that pie is drawn? Turns out, there’s a lot of money being spent every year to keep wages low and to keep the tipped minimum wage at $2.13.Surprise! The tipping system is incredibly complicated and contentious. So we want to hear how it affects you! FOH, BOH, good or bad, all stories are welcome. Send them o

Feb 18, 2020 • 25:58

Tipping: Part 1 w/ Le Pigeon

Tipping: Part 1 w/ Le Pigeon

Why do servers and food runners in the front of the house make so much more money than the cooks? Why do they get to keep all the tips? When Katy was working in fine dining kitchens, the cooks were asking these questions a lot. It just did not seem fair that servers were making as much as 3x more than cooks because of the tips they were bringing in. And it sent her down a long path. Turns out, these are the wrong questions to be asking. In the first episode of the two-part series on tipping, Kat

Feb 4, 2020 • 26:27

Soul Food Movement w/ Minnie Bell's

Soul Food Movement w/ Minnie Bell's

Fernay McPherson is the chef and owner of Minnie Bell’s Soul Movement in Emeryville, California. In this episode, she shows me around the Fillmore District of San Francisco - her home and the place her family has lived for three generations. She’s been trying for years, with the help of the business incubator La Cocina, to open a restaurant in the neighborhood that was once a cultural hub for African Americans, but she's run up against so many barriers. Fernay is a graduate of La Cocina, a nonpr

Jan 21, 2020 • 33:28

You Need A Plan w/ Opening Soon

You Need A Plan w/ Opening Soon

Jenny Goodman and Alex McCrery founded Tilit, a chef and restaurant industry workwear brand, in 2012, and they’re killing it. But before they had a successful workwear brand they opened a restaurant in Brooklyn called Goods - and it closed in 6 months. We talk with Jenny and Alex in this episode about what happened to Goods, what they learned through the experience, and how they’ve used that experience to help others learn how to better open and run a restaurant. Check out their podcast:  Openin

Jan 7, 2020 • 23:53

End of Year Special! w/ Long Distance, Racist Sandwich, and Salt + Spine

End of Year Special! w/ Long Distance, Racist Sandwich, and Salt + Spine

Katy spends some time reflecting on the last year - and shares some of our favorite podcasts for you to listen to. We share a few clips from those shows in this episode and the links to the full episodes (plus some extras) are below. Long Distance Radio is a documentary podcast about stories in the Filipino diaspora. Hosted and produced by Paola Mardo and Patrick Epino. Featured in this episode: Long Distance S2, E1: CendrillonAnother recommended episode:Long Distance S1, E6: Filipino Tiki Bar L

Dec 30, 2019 • 33:13

Food Delivery Apps w/ Homeroom

Food Delivery Apps w/ Homeroom

What happens when tech startups backed by venture capital create food delivery apps, and a whole new system, that is relied on by restaurant folks across the U.S.? We chat with the folks at Homeroom To Go - the takeout-only location of the popular Oakland, CA mac and cheese restaurant - about how these apps have affected their business. David Yaffe-Bellany, business reporter from the New York Times, joins us again to talk about some of the larger national trends. More info:The Rise of the Virtua

Dec 10, 2019 • 36:12

Family Meal w/ Luis Aldana

Family Meal w/ Luis Aldana

In this Family Meal we hear from Luis Aldana, kitchen manager at Homeroom in Oakland, California. Luis talks about being proud of his team on a day when they were short-staffed and very busy. Share your thoughts and stories at copperandheat.com/share-your-storyCan't wait to hear from you!

Dec 3, 2019 • 5:18

Understaffed & Undocumented w/ Teresa Montaño

Understaffed & Undocumented w/ Teresa Montaño

In this episode, we’re headed to Los Angeles to talk with Chef Teresa Montano about her experience opening two restaurants and trying to find staff in a time when there aren't enough cooks and there's a crackdown at the border - two overwhelming issues that overlap and make life hard for chefs and restaurant owners. David Yaffey-Bellany, reporter for the New York Times business desk, joins us to break down the complicated context on a national level. More info: “Hiring Is Very Hard for Restauran

Nov 26, 2019 • 29:12

Family Meal w/ Ray Delucci

Family Meal w/ Ray Delucci

In this episode of Family Meal, we hear from Ray Delucci, a cook and host of the podcast Line Cook Thoughts. He shares his experiences with making financial decisions in his cook career and thoughts on staging. Plus, Katy was on Line Cook Thoughts this last week and she and Ray have a great conversations. Check out that interview on the Line Cook Thoughts feed.

Nov 19, 2019 • 9:35

Value of a Meal w/ Kin Restaurant

Value of a Meal w/ Kin Restaurant

In this first episode of our second season, we’re going to Boise, Idaho, to talk with the team at Kin Restaurant. In a small city that’s growing and changing rapidly, what does a small, fine-dining, tasting menu restaurant do to not only educate diners on the value of good food, but also educate their employees about the value of themselves as restaurant workers.   More info:  Kin Restaurant: http://instagram.com/kin_boise   This season is sponsored by Pared. Copper & Heat listeners get 30% off

Nov 12, 2019 • 37:29

Season 2 Trailer: Overhead

Season 2 Trailer: Overhead

The business of running a restaurant is incredibly complicated. There are systems in place that owners, chefs, and cooks have to learn to navigate, often while operating on razor-thin profit margins.  From questioning long-standing traditions like the tipping system, to adapting to new trends like the explosion of food delivery apps, each episode of Overhead tells the story of a restaurant approaching their business in a way that is different than the norm. See Privacy Policy at https://art19.c

Nov 5, 2019 • 2:08

Family Meal w/ Meagan Stout

Family Meal w/ Meagan Stout

In this episode of Copper & Heat Family Meal we hear from Meagan Stout, Chef de Cuisine at Madeready Libations & Liberations in Nashville. In this Family Meal, she talks about her experiences as a black woman navigating wage negotiation and confronting HR about making less than an inferior. Thank you so much for sharing your stories Meagan!  It’s your turn to share your stories about money and finances! Take out your phone, record a voice memo, and send it over to hello@copperandheat.com

Aug 21, 2019 • 9:23

Introducing Family Meal

Introducing Family Meal

Welcome to the first ever Copper & Heat Family Meal, the mini episodes for you, our listeners, to share your stories. Help us as we ramp up for season 2 by taking our listener survey here.  Take out your phone, record a voice memo and send it to hello@copperandheat.com. For season 2, we want to hear about your experiences with money. Here’s a couple ideas, but feel free to tell us any wild story you have.  Was there a time you were scared shitless to negotiate a raise?  How about your first expe

Aug 13, 2019 • 4:37

Awards & Imposter Syndrome w/ Geraldine DeRuiter

Awards & Imposter Syndrome w/ Geraldine DeRuiter

It’s been a wild few months for us at Copper & Heat! Back in April we won a James Beard Broadcast Media Award and we’re still reeling. In this episode, Katy talks to Geraldine DeRuiter, another James Beard Media winner, about some of the complicated feelings that come along with winning an award, being in the spotlight, and how we keep creating.   There’s a couple of Geraldine’s blog posts that we talk about in the episode, here they are!  “I Made The Cinnamon Rolls From Mario Batali’s Sexu

Jul 8, 2019 • 37:50

Be A Girl Episode 8 : Changes

Be A Girl Episode 8 : Changes

This is the last episode in the Be A Girl season. Over the last 7 episodes, we’ve talked about a lot of the challenges facing women working in restaurant kitchens - from the hierarchical structure of the kitchen, to the stereotypical view of women’s cooking. Though there aren’t any clear-cut solutions we ask: What has changed? How are those changes affecting people in the industry? Where do we go from here?

Mar 27, 2019 • 37:42

Be A Girl Episode 7 :The View From the Kitchen w/ Kim Severson, Chef Reem Assil, Chef Dominique Crenn & Chef Tanya Holland

Be A Girl Episode 7 :The View From the Kitchen w/ Kim Severson, Chef Reem Assil, Chef Dominique Crenn & Chef Tanya Holland

This episode is an excerpt from The View From The Kitchen panel event hosted by the New York Times and Yerba Buena Center for the Arts in the summer of 2018. Kim Severson, a New York Times correspondent that was on the team that broke the #MeToo stories in the food industry, has a conversation with Chef Reem Assil, Chef Dominique Crenn and Chef Tanya Holland about issues facing the food industry. Chef Reem Assil https://www.eater.com/2018/4/27/17263640/reem-assil-dyafa-daniel-patterson-oakland-o

Dec 4, 2018 • 36:42

Be a Girl Episode 6: Chef David Kinch

Be a Girl Episode 6: Chef David Kinch

In this episode, Katy sits down with Chef David Kinch, the chef-owner of Manresa Restaurant, a 3-star Michelin restaurant in Los Gatos, California. They discuss everything from work-life balance to the media’s role in bringing more equity to fine dining.

Oct 16, 2018 • 37:18

Be A Girl Episode 5: Chef

Be A Girl Episode 5: Chef

What makes a Chef? What’s the difference between a home cook and a professional one? Why is cooking at home seen as work for women and cooking professionally seen as work for men? How do food media and awards reinforce these stereotypes?   A segment of the episode focuses on The World’s 50 Best Restaurants list. To learn more about the list and the controversial Best Female Chef award, check out these links: The World’s 50 Best official website (https://www.theworlds50best.com/) World’s Best Fem

Sep 10, 2018 • 29:45

Be A Girl Episode 4: Balance

Be A Girl Episode 4: Balance

What kind of pressures do cooks face to always be at work? How do you find balance while working in kitchens? Why is being a mother seen as the biggest barrier for women working in the industry? What options exist for people who want to have a better work-life balance, but still want to work in interesting restaurants?

Aug 16, 2018 • 35:02

Be A Girl Episode 3: Strength

Be A Girl Episode 3: Strength

What kind of strength does it take to make it in a kitchen? Why is it that weakness is gendered as female (“stop being a little girl”)? How does the pressure to be tough affect cooks? How do cooks and chefs deal with that pressure? We talk about stress, anxiety, and depression in this episode. For those struggling, The Chefs With Issues Facebook Community and Website are wonderful and have helped me personally a lot. Remember, you are not alone.

Jul 31, 2018 • 27:28

Be A Girl Episode 2: Oddity

Be A Girl Episode 2: Oddity

How does traditional masculinity affect the culture of a restaurant kitchen? As a woman, how do you gain respect? Why are women cooks so rare? How do traditional gender roles play out? Why is the burden on women to change to fit into the culture, rather than the other way around?   We talk a lot about my experience as a woman in kitchens, but there’s a lot more to the gender conversation. Here are a few articles about gender and sexuality from different perspectives: “I Hid Who I was for So Long

Jul 17, 2018 • 29:29

Be A Girl Episode 1: Brigade

Be A Girl Episode 1: Brigade

Why are restaurant kitchens organized the way they are? What is a kitchen brigade? What does a typical day of a cook look like? How does someone move up the ranks? And what do women do to work their way up the ranks in a kitchen?   Some of the stats: Women make up a little over 50% of students graduating culinary schools Women make-up over 50% of total foodservice employees Somewhere between 30%-50% of back-of-house employees identify as women 27% of line cooks are ladies 19% of chefs are ladies

Jul 17, 2018 • 31:18

Season 1 Trailer: Be A Girl - Women in Fine Dining Kitchens

Season 1 Trailer: Be A Girl - Women in Fine Dining Kitchens

Copper & Heat explores the unspoken rules and traditions of the kitchen. Our first season, Be A Girl, follows host Katy Osuna's experience as a woman working in kitchens of fine dining, Michelin-star, restaurants.

Jul 5, 2018 • 3:33

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