Lol Cover art photo provided by Dmitri Popov on Unsplash: https://unsplash.com/@dmpop_187254_sink
…
continue reading
Copper & Heat Radio explores the forces that shape our meals through narrative, sound-rich podcasts. James Beard, Signal, and IACP Award winner.
…
continue reading
![Artwork](/static/images/128pixel.png)
1
The New Chef Cookbook: Live from Cookbook Fest w/ Bricia Lopez & Brandon Skier
42:53
42:53
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
42:53
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,…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Community & Competition: Rapid Growth, Rising Tensions, & Food Identity
57:14
57:14
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
57:14
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 …
…
continue reading
![Artwork](/static/images/128pixel.png)
1
From Loading Dock Talks: Barbacoa w/ Norma Listman and Saqib Keval
53:45
53:45
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
53:45
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 p…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
How Do We Savor Change? A Conversation with Geraldine DeRuiter
55:46
55:46
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
55:46
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 dis…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Southern Smoke Dispatch w/ Chefs Reem Assil and Carlo Lamagna
1:00:59
1:00:59
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
1:00:59
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 awa…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Southern Smoke Dispatch w/ Chefs Ana Castro and G Benchawan Painter
39:43
39:43
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
39:43
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, a…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Southern Smoke Dispatch w/ Chef Emmanuel Chavez
42:41
42:41
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
42:41
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 r…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
"Be A Girl" 5 Years Later: Part 3 w/ Kiah Fuller
26:39
26:39
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
26:39
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?بقلم Copper & Heat
…
continue reading
![Artwork](/static/images/128pixel.png)
1
"Be A Girl" 5 Years Later: Part 2 w/ Courtney Moisant
20:51
20:51
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
20:51
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 epis…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
"Be A Girl" 5 Years Later: Part 1 w/ Edalyn Garcia
24:20
24:20
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
24:20
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 wh…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
From The Sporkful: The Brewer rewriting The Story of Beer in Iran
35:33
35:33
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
35:33
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…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Introducing “The Build” from Opening Soon
33:21
33:21
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
33:21
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…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
It’s Blame the Lunch Worker First and Foremost: Guest Episode from LWC Studios
36:26
36:26
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
36:26
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…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Zero Stars: Why is a Tire Company Rating Food?
38:24
38:24
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
38:24
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 mo…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
The Brigade System: a conversation w/ Telly Justice & Mike Sheats
35:23
35:23
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
35:23
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 busines…
…
continue reading
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.…
…
continue reading
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 t…
…
continue reading
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 t…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Meat Your Butcher: The Craft of Cutting Meat
36:56
36:56
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
36:56
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…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Screen to Table: Influencing the Craft of Cooking
28:56
28:56
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
28:56
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 …
…
continue reading
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 th…
…
continue reading
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, fetish…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Foam: Chef's Kiss? (w/ Geraldine DeRuiter)
35:44
35:44
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
35:44
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, th…
…
continue reading
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…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Guest Episode From: So You Want to Run a Restaurant Podcast
38:58
38:58
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
38:58
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 Bu…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
From What’s Your Problem?: The Quest for the Perfect Avocado
13:22
13:22
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
13:22
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 abou…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Introducing: Sounds Like the Holidays
16:58
16:58
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
16:58
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 sound…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Grassroots Growth w/ Cocina del Corazon
16:06
16:06
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
16:06
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 website Instagram Facebook Check out One Star Podcast Network the first podcast network dedicated to representing voices and stories from the ser…
…
continue reading
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 website Instagram Her cookbook Check out One Star Podcast Network the first podcast network dedicated to representing voices and stories from the service industry with shows created by service indus…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Developing Your Voice w/ Jenny Dorsey
16:48
16:48
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
16:48
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 website Instagram Twitter Studio ATAO Check out One Star Podcast Network the first podcast network dedicated to representing voices and stories from the service industry with shows created by servi…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Tartine Union: A Case Study (w/ Matthew Torres & Tsehaitu Abye)
39:45
39:45
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
39:45
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 @Ta…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Demystifying Collective Action (w/ Jesse Kadjo & Tsehaitu Abye)
27:09
27:09
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
27:09
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 @jessekadjo Tsehaitu Abye - Community Organizer for…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Understanding DEIA (w/ Dr. Erinn Tucker & Terri Evans)
22:30
22:30
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
22:30
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 @windycityribsandwhiskey Dr. Erinn Tucker - Director of the Global Hospitality Leadership master’s program At Georg…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Privilege & Bias (w/ Chef Jenny Dorsey, Dr. Erinn Tucker, and Adan Callsen)
23:04
23:04
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
23:04
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 @studioatao Dr. Erinn Tucker - Director of the Global Hospitality Leadership master’s program At Georgetown Univers…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Sidework Podcast: Donut Friend United
38:21
38:21
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
38:21
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…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Supporting Friends & Co-workers (w/ Not 9 to 5 Co-founders Hassel Aviles and Ariel Coplan)
23:48
23:48
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
23:48
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 Training Mental Health First Aid Course Primary Concerns of the Hospitality and …
…
continue reading
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.pour More resources to help with coping with stress: Healthy Pour Resources page How to Build a Self-Care System by Ashtin Berry Building a Self-Care Action Plan by the Readiness and Emergency Mana…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Setting Boundaries (w/ Not 9 to 5, Grace Guber, and Rachel Ramsey)
20:50
20:50
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
20:50
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 @theguber…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Negotiating w/ Rachel Ramsey & Adan Callsen
17:30
17:30
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
17:30
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_boise More resources to help with negotiating: “15 Rules for Negotiating a Job Offer” by the Harvard Business Re…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Conflict (w/ Rachel Ramsey & Laura Green)
19:14
19:14
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
19:14
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.pour Rachel Ramsey - owner of Measured HR @rache…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Feedback (w/ Laura Green & Zach Ferguson)
16:58
16:58
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
16:58
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.pour Zach Ferguson - hospitality industry professional and podcast host at Rest…
…
continue reading
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. W…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Leading the Way in Labor & Wage Issues
32:44
32:44
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
32:44
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?…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Open Book Finances: Part 2 w/ Mei Mei
30:09
30:09
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
30:09
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 s…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Open Book Finances: Part One w/ Mei Mei
32:51
32:51
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
32:51
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 financ…
…
continue reading
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 attemptin…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
The Makers: The Next Evolution of Mexican Cuisine w/ Gabe Erales, Rico Torres & Diego Galicia
31:17
31:17
التشغيل لاحقا
التشغيل لاحقا
قوائم
إعجاب
احب
31:17
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…
…
continue reading
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 tippi…
…
continue reading
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…
…
continue reading
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 …
…
continue reading