Copper & Heat

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.    

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?   More info 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 7% of head or executive chefs are ladies “28 Pie Charts That Show Female Representation in Food” by Amanda Kludt What inspired the season Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen by Deborah Ann Harris and Patti Giuffre “When Male Chefs Fear the Specter of ‘Women’s Work’” by Meg McCarron “A Day In the Life of a Line Cook at One of NYC's Fanciest Restaurants” by Amanda Shapiro “The Chefs We Don’t See” by Meg McCarron RestaurantHer .  

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 couple articles about gender and sexuality from different perspectives: “I Hid Who I was for So Long Until I Became a Cook” by Andy Baraghani “What It’s Like to be Queer, Trans, Black and a Line Cook” by Charlie Anderle “Queer Food Is Hiding in Plain Sight” by Angie Wang

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.

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?   You heard some snippets from a couple different videos in this episode. If you’d like to see the full things, here they are! #50BestTalks Sydney Eleven Madison Park's Daniel Humm and Will Guidara at #50BestTalks Massimo Bottura, Dominique Crenn and Daniel Humm star at #50BestTalks

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 Female Chef award official website (https://www.theworlds50best.com/awards/best-female-chef) Crenn Says Best Female Chef Award Is 'Stupid,' And This Former Judge Agrees With Her (https://www.forbes.com/sites/clarkwolf/2018/05/07/crenn-says-best-female-chef-award-is-stupid-and-i-agree/#77bd365d2db9) Why we believe The World’s Best Female Chef Award is affirmative feminism in action (https://www.theworlds50best.com/blog/News/why-we-believe-worlds-best-female-chef-award-is-affirmative-feminism-in-action.html)  

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.   Listen to the full interview at https://www.copperandheat.com/episodes/episode-6-david-kinch

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-opening https://munchies.vice.com/en_us/article/mbkqvv/the-tenacity-of-chef-reem-assil Chef Tanya Holland https://www.tanyaholland.com/ https://sf.eater.com/2018/1/26/16938936/tanya-holland-bro-culture-top-chef-season-15 Chef Dominique Crenn https://sf.eater.com/2018/11/29/18118124/atelier-crenn-three-stars-dominique-crenn-san-francisco https://www.eater.com/ad/16090818/dominique-crenn-investment-living-wage Listen to the full discussion at https://www.copperandheat.com/episodes/episode-7-the-view-from-the-kitchen

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? Check out these other podcasts. All their episodes are great, but these are some of our favorites about women’s stories. Racist Sandwich Sheet Pan Chicken with a Side of Social Justice (w/ Julia Turshen) Only White Guys Get to be Geniuses (w/ Jen Agg) The Pav to Success (w/ Preeti Mistry) BONUS EPISODE: FUCK THE PATRIARCHY Radio Cherry Bombe Episode 153 Int’l Women’s Day State of the State The Harassment Culture and How to Move Forward Gravy Pop-up Identity: Dinner Series Cultivate Belonging Hostesses of the Movement Keep Calm & Cook On On Telling Women’s Stories with Sara B Franklin On Partnership with Jody Williams and Rita Sodi   Here are some organizations and businesses that are doing some really cool things in the industry: La Cocina “is a nonprofit working to solve problems of equity in business ownership for women, immigrants, and people of color” by providing business mentorship, incubation, and marketing for new food businesses. The Table - The mission of The Table is to “empower and support womxn in the food industry… The Table is committed to closing the gap in representation and leadership fo womxn in the food industry. By providing an environment to cultivate and showcase talent, we will create a paradigm shift in championing the next generation of chefs and independent food makers.” Radical Xchange “is an experience based collective. We use food and beverage as a converyor for art, music, history and community.” This year (2019) they hosted the first Resistance Served conference that was all about giving “context to the hospitality industry and celebrate what Black and African-American peoples have created.” Equity At The Table operates under the mantra “Build a longer table, not a higher fence.” it is a “digital directory for women/non-binary individuals in food with a focus on POC and LGBTQ+ members. Cherry Bombe is a biannual magazine, podcast, and annual Jubilee conference that celebrates women and food.

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.

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 their first gig. Visit pared.com/copper to get started and use the code COPPER when booking.

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 Restaurants These Days. Now They May Have to Fire.” by David Yaffey-Bellany National Immigration Law Center “What To Do If Immigration Comes to Your Workplace” “What to Do If ICE Raids Your Workplace” by Leila Ettachfini on VICE “Restaurant Owners Grapple With Hiring Undocumented Immigrants” - Morning Edition      This season is sponsored by Pared. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking.  Send your thoughts, feelings, and stories to hello@copperandheat.com!

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 Virtual Restaurant by MIke Isaac and David Yaffe-Bellany The Cloud Kitchen Concept: An Addition to the Restaurant Delivery Marketplace by Allie Tetreault Custard’s Last Stand: Mission Pie vs. the gig economy by Joe Eskenazi   This season is sponsored by Pared. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking.  Send your thoughts, feelings, and stories to hello@copperandheat.com!

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:  Opening Soon  We are so grateful for our first ever season sponsors: Pared! They find vetted hospitality professionals to fill your shifts. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking.  On upcoming episode is about staging and we want to hear some of your stories! Send them (and another other thoughts you may have) to hello@copperandheat.com. We can’t wait to hear from you.

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 nonprofit in San Francisco whose mission is to cultivate low-income food entrepreneurs as they formalize and grow their businesses. Learn more about their program here.  There are over 30 brick-and-mortar restaurants and cafes in the Bay Area that are graduates of the La Cocina program. If you ever need a place to eat, check out their business map to support excellent business owned by women and people of color! The LEE Initiative is still accepting applications for their awards until February 1st! More information and application is here.  We are so grateful for our first ever season sponsors: Pared! They find vetted hospitality professionals to fill your shifts. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking.  An upcoming episode is about staging and we want to hear some of your stories! Send them (and another other thoughts you may have) to hello@copperandheat.com. We can’t wait to hear from you.  Some Other Resources:  Minnie Bell’s Soul Movement video How Urban Renewal Destroyed The Fillmore In Order to Save It The Fillmore from PBS Sad chapter in Western Addition history ending Gorgeous photos from the ‘Harlem of the West’ show the glory days of the San Francisco jazz scene San Francisco continues destruction of its black community

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, Katy talks with the owners at Le Pigeon, a fine-dining French restaurant in Portland, Oregon, about an experiment they did in 2016 where they eliminated tipping altogether. In talking with them and her friend Lee, a former dishwasher at Le Pigeon, Katy uncovers the racist history of the tipping system, the ways it perpetuates sexual harassment culture in the industry, and the much bigger and more complicated issues behind trying to get rid of tipping.    We are so grateful for our first ever season sponsors: Pared! They find vetted hospitality professionals to fill your shifts. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking.  An upcoming episode is about staging and we want to hear some of your stories! Send them (and any other thoughts you may have) to hello@copperandheat.com. We can’t wait to hear from you. More info: Le Pigeon to Eliminate Tipping in June - Eater PDX Le Pigeon and Little Bird Bistro Bring Back Tipping - Eater PDX The Glass Floor: Sexual Harassment in the Restaurant Industry - ROC United Report

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 on over to hello@copperandheat.com We are so grateful for our first ever season sponsors: Pared! They find vetted hospitality professionals to fill your shifts. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking.  If you want to go down the same rabbit hole Katy did in researching for this episode, here are a few links:  National Restaurant Association Profile - SourceWatch Do You Know Where Your Tip Money Is Going? - Eater “After Years of Litigation, Tip Regulations Begin to Line up with the FLSA” - Press Release via National Restaurant Association National Restaurant Association Opposes H.R. 582, “Raise the Wage Act” - Press Release National Restaurant Association Influence and Lobbying Profile - OpenSecrets.org National Restaurant Association Organization Profile and 990 tax forms - CauseIQ Restaurant Opportunities Center United

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 crisis from injury, illness, a death in the family, or housing crisis due to flood or fire.  We have been working on this episode for months, but as we write this, restaurants and their employees are facing a challenge unlike any other in the past due to the novel coronavirus and the disease it causes, COVID-19. We’ve compiled some resources and tips for workers on our website at copperandheat.com/coronavirus.  Look into workshare programs in your city or state like this one in Massachusetts. Many states are making applying for unemployment easier for those affected by COVID-19. So look it up in your state.  Bartenders - there’s an emergency relief fund that you can apply to through the USBG  See if your local restaurant association or any other nonprofits have an emergency financial assistance program like this one.  Some folks are starting GoFundMe pages for emergency relief like this one in Boston. Give if you can, start one in your area, apply if you need help.  Participate in telling city, state, and federal governments to announce a plan to help workers and small businesses.

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.

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. If you have any thoughts about season 3, send them our way.  We’re also very grateful for Pared, our season 2 sponsor. Sign up to be a member now and join the community of other foodservice workers.  Help the restaurants and organizations featured in our second season:  Kin Restaurant in Boise, Idaho - support them by ordering delivery Otoño in Highland Park, Los Angeles - support them by visiting their location they’ve converted into a Spanish market. They also have gift cards and an employee relief fund. Homeroom in Oakland, California - They are still open for take-out and delivery and they also have an employee fund. Opening Soon Podcast and Tilit in New York City - Opening Soon has done a great job covering talking to restaurant folks about how they’re affected by COVID. Tilit is also selling masks with a buy-one-give one policy. If you buy one through them, they’ll donate one to a food service employee volunteering or a medical professional. Minnie Bell’s Soul Movement in Emeryville, California - Fernay and team are doing Saturday and Sunday orders right now and they also have a relief fund.  Le Pigeon in Portland, Oregon - Le Pigeon is currently doing a cellar sale for bottles of wine. Plus they have other merch and gift cards for sale.  One Fair Wage - One Fair Wage has set up a relief fund for foodservice workers in need. You can donate to the fund or volunteer to help call applicants.  Giving Kitchen in Atlanta, Georgia - They are still helping foodservice workers in financial crisis so you can donate to that. They also have a COVID-19 resource page.   Mei Mei in Boston, Massachusetts - They are still doing bulk orders, virtual dumpling classes, and selling gift cards. 

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 is helpful for anyone! 

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 Restaurant Tales Podcast @restauranttalespodcast More resources to help with feedback: Fixed vs Growth Mindset Infographic Dr. Carol Dweck “The Power of Believing You Can Improve” TED Talk Building a Feedback Culture Mindset by Carol Dweck Sponsors for this episode:  Chefstreams - Interactive Livestream Cooking Classes We've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165.  To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

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 @rachelrramsey   More resources to help with conflict resolution: “How to Have a Disagreement Like an Adult” in the NYT Make All Your Arguments Win-Wint by NPR’s Life Kit “What Productive Conflict Can Offer a Workplace” Jess Kutch TED Talk Amy Gallo “The Gift of Conflict” TED Talk   Sponsors for this episode:  West Michigan Pasta and Provisions - Traditional, Artisan, Dried Pastas Check out WestMichiganPastaandProvisions.com for their awesome selection of extruded pastas and use the code COPPER for 15% off your first order. Let us know what you make!   Chefstreams - Interactive Livestream Cooking Classes We've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165.  To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

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 Review Minority Negotiations: Breaking Glass Ceilings TED Talk by Loren Bass Know your worth, and then ask for it - TED Talk by Casey Brown How To Ask For A Raise, According to a CEO by NowThis How to Negotiate a Restaurant Management Position by the Chron   Sponsors for this episode:  West Michigan Pasta and Provisions - Traditional, Artisan, Dried Pastas Check out WestMichiganPastaandProvisions.com for their awesome selection of extruded pastas and use the code COPPER for 15% off your first order. Let us know what you make! Chefstreams - Interactive Livestream Cooking Classes We've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165.  To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

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 @rachelrramsey More resources to help you set healthy boundaries: Primary Concerns of the Hospitality and Culinary Industry course from Not 9 to 5 Not 9 to 5 Resources page “10 Ways to Set Healthy Boundaries at Work” from Forbes “4 Ways to Set & Keep Personal Boundaries” from Psychology Today “Boundaries” from @blkfolxtherapy “Navigating Situationships: Getting What You Want and Need in Your Relationships” by Jardin Dogan   Sponsors for this episode:  Chefstreams - Interactive Livestream Cooking Classes We've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165.  To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

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 Management for Schools Technical Assistance Center Learning Healthy Coping Skills with Laura Green and Studio ATAO Therapy 101 with Laura Green and Studio ATAO Sponsors for this episode:  West Michigan Pasta and Provisions - Traditional, Artisan, Dried Pastas Check out WestMichiganPastaandProvisions.com for their awesome selection of extruded pastas and use the code COPPER for 15% off your first order. Let us know what you make! Chefstreams - Interactive Livestream Cooking Classes We've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165.  To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

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 Culinary Industry course from Not 9 to 5 Not 9 to 5 Resources page We Could All Use This Therapist's Advice Right Now by Priya Krishna with Melody Li of Inclusive Therapists Inclusive Therapists resources, books, and articles page   Sponsors for this episode:  Chefstreams - Interactive Livestream Cooking Classes We've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165.  To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

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.

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 the nature of food as art, the role of a chef, and the pretentiousness of fine dining. And as we dug in more, we started to see how the “Chef's Kiss” was not just a ridiculous dish on a bizarre menu, but how foam was a metaphor for the flaws of fine dining and the toxicity of the “abusive genius” chef. You can find Geraldine:Twitter | Instagram | FacebookOn her blogBuy her book To read more about the international culinary incident:Geraldine's original blog post and her follow upThe story from Today with Floriano's “Man on a Horse” responseOf Mouth Molds and Michelin Stars: Chef Finds Fame After Epic Takedown: Panned by a prominent blogger, the Italian restaurant Bros' and its celebrity chef became a global target for critics of pretentious cuisine. There was a good side for him.The Reels put out by Bros: “Limoniamo, Let's Make Out”“Floriano Pellegrino in the Spotlight”“Strange Posters Around the City”More about foam:The article from 2002 in which Ferran Adrià declares “foams are out” and announces that they are now making “air”Once Declared Passé, Foam Returns to the Restaurant Table: From a dragon-fruit cloud to aerated lobster bisque, chefs are breathing new life into the most clichéd of culinary techniques.Ferran Adrià, Master of Foam, Whips Up Dinner: First he created avant-garde cuisine. His next challenge: Getting you to make an affordable three-course meal…every night of the week This episode is supported by BentoBox and Clover. To learn more about their all-in-one platform for websites, online ordering, world-class point-of-sale, and payment solutions, check out getbento.com/better

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 exporting it back home, the rapid decline of the abalone population led to the government instituting a ban on abalone fishing. In this episode, we explore the various forces that led to the near-extinction of abalone and how the government ban has criminalized the millennia-old culinary customs of indigenous people like Hillary Renick, a Pomo-Paiute woman who has risked jail time and fines in order to keep those food traditions alive.TW/CW - we discuss the trauma associated with the colonization of the United States and topics such as genocide and gun violence.  Guests: Ann VileisisHer website  |  Buy the bookHillary RenickAbout Hilary  |  The High Country News Article  |  TEDxArchivorium with HillaryDoug BushCultured Abalone Instagram  |  Buy Cultured Abalone  Resources: To read more about what we talked about in this episode: Native Food Profiles/Oral HistoriesAbalone Tales: Collaborative Explorations of Sovereignty and Identity in Native CaliforniaHistory: Hidden Treaty of Temecula robbed Indigenous people of their landsGenocide and the Indians of California, 1769-1873The Gold Rush Impact on Native TribesCalifornia's Little-Known GenocideTraditional Foods and Indigenous Solidarity by Hillary RenickAbalone : It takes two years to grow one small mollusk, but biologists are trying to make all that time pay off with a crop that will be a big hit with gourmetsCalifornia Is Destroying Its Cultural Heritage as Abalone Verges on ExtinctionTroubled Waters for Abalone Farms ProposalIn California's abalone country, the hunt continues to evolveHow Chinese Immigrants Built—and Lost—a Shellfish IndustryThe Abalone King of Monterey: "pop" Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic That Saved an IndustryAbalone, That Delicious Rarity, Being Farmed in Bay AreaAbalone's luster grows / Eco-friendly aquaculture lures endangered mollusk back onto Bay Area menusAbalone grows as a cash crop The video clips in this episode come from: San Francisco Panama Pacific International Exposition 1915100 Story Project - Roy Hattori: The Japanese Internment100 Story Project - Roy Hattori: Diving for AbaloneHow Chef Daniel Boulud Makes His Signature Abalone Dish at Two-Michelin-Starred Daniel How a Master Chef Built One of the Country's Best Restaurants In Elk, CaliforniaHow a Master Chef Runs the Only Two Michelin-Starred Mexican Restaurant in America@highspeeddining at Minibar by José AndrésAstounding Eats Get Better at Aubergine RestaurantThis episode is supported by BentoBox and Clover. To learn more about their all-in-one platform for websites, online ordering, world-class point-of-sale, and payment solutions, check out getbento.com/better

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 their all-in-one platform for websites, online ordering, world-class point-of-sale, and payment solutions, check out getbento.com/better.

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 craft?In this episode, we're talking to 3 different people who work in food and the different ways they use social media – and how social media has affected their identities as food professionals.Guests: Chris MartinHer website  |  Instagram  |  RedditHanalei SouzaHer website  |  Instagram  |  Her bookDevan RajkumarHis website  |  Instagram  |  TikTok  |  YouTubeResources: To read more about what we talked about in this episode: $10,000 for one Instagram post? How food influencers can make or break restaurantsHow to Be Food Famous​​How to tell the difference between a journalist and a food influencerFood Instagram: Identity, Influence & Negotiation by Emily J.H. Contois & Zenia KishThe video clips in this episode come from:How Instagram can make or break a restaurantRestaurant Owner Slams Influencers Asking For Free Stuff In A PandemicTikTok opening ghost kitchens How Taking Pictures of Food Can Be a Full-Time Job — The Business of Going Viral Part 2/4

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), who has worked all over the country including Blue Hill at Stone Barns, The Meat Hook in Brooklyn, and now co-owns Pasture PDX, a small craft butcher shop, in Portland, OR with their business partner Kei. Guests:  HJ Schaible (they/them)Their website  |  Instagram Edgar Cisneros (he/him)Instagram  Resources: To read more about what we talked about in this episode: The price of plenty: how beef changed AmericaWhole Animal Butchery: The Growth, the Problems, and the FutureChef's Fable: Blue Hill at Stone Barns' alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. But former employees say that narrative often obscured a more complicated reality.After sourcing scandal, Belcampo Meat Co. abruptly closes stores, restaurantsFormer sustainable meat darling Belcampo suddenly shuts down all operations: The news follows a summer controversy over mislabeling meatsThe Instagram thread of the employee who called Belcampo out This episode is supported by BentoBox and Clover. To learn more about their all-in-one platform for websites, online ordering, world-class point-of-sale, and payment solutions, check out getbento.com/better.

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 therefore give more value to their school, by educating their students on more than just technical skills. But as the systemic and cultural pitfalls of the restaurant industry have become more apparent in recent years, people are leaving the industry in droves, and even fewer are looking to enter. So as more culinary schools close their doors, how do educational institutions answer the question - is culinary school worth it?Guests: Krishnendu RayHis book  | His faculty bioBeth ForrestHer faculty bioHanalei SouzaHer website  |  Instagram  |  Her bookAnnika AlturaInstagram Kiah FullerHer website  |  Instagram Resources: To read more about what we talked about in this episode: Pros & Cons & Thoughts: Is Going to Culinary School Worth It?A Fast, Frugal Track to a Cook's Career? Community CollegeCulinary school enrollment drops even as need soars at restaurantsDoes Biden's Student Loan Forgiveness Plan Extend to Culinary School Students?Three Charts That Show Why Culinary School Is Not Worth ItIs Culinary School Still Worth It? Four Chefs Weigh InCulinary School: The Pros and Cons of Culinary Education

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 RayHis book  | His faculty bio The courses:The restaurant by Mathurin Roze de ChantoiseauHassun from Hyotei in KyotoRouge en ècaille de pomme de terre by Paul BocuseSukiyakiToro and caviar by Masa TakayamaNixtamalized butternut squash en tacha from Lenga Madre in New Orleans The articles mentioned in this episode: 'Tasting'' Menu: A Good Idea Sours by Mimi Sheraton in the New York TimesNibbled to Death: Tasting Menus Can Be Too Much of a Good Thing by Pete Wells in the New York TimesThe New Generation of Tasting Menus Won't Test Your Patience (or Your Wallet) by Brett Anderson in the New York Times More resources:The Japanese Origins of Modern Fine Dining by Meghan McCarron (2017)The Never-Ending Pivot: Amid the Omicron Surge, Restaurants Have Turned to Tasting Menus by Jeremy Repanich (2022)The death of the tasting menu by George Reynolds (2022)The Backlash Against the 'Tyranny' of Tasting Menus by Amy McKeever (2013)The Not-So-New Nouvelle Cuisine by Mimi Sheraton (1979)Celebrating the Ringmaster of the Restaurant Circus by Florence Fabricant (2014)How America's First 3 Star Michelin Sushi Chef Serves His Fish on Eater's YouTube (2015)

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 maker. We also talk with Angel Medina, co-owner of Repùblica and Co, a Mexican-forward restaurant group. Guests: Pedro Ferbel-Azcarate & Wendy DowningThree Sisters  |  InstagramAngel MedinaRepùblica & Co  |  Instagram   Resources: To read more about what we talked about in this episode: Keepers of the Corn: Despite economic pressures, Oaxaca remains a stronghold of Mexico's wondrous criollo, or native, corn varietiesHow Mexico's iconic flatbread went industrial and lost its flavorThe Tortilla CartelUnited in Tradition as Peoples of the CornThe history of the world according to corn - TEDTalk by Chris A. KnieslyCorn: Origin, History, Technology, and ProductionHow Indigenous Seed Savers Safeguard Agricultural and Spiritual Tradition

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 rigidity of the structure left no room for mistakes and little room for being themselves. Telly is now chef/co-owner of HAGS, a small tasting menu restaurant in New York City “by Queer people for all people,” and Mike, with his wife Shyretha, runs The Plate Sale, a pop-up inspired by community events like plate sales, barbecues, and fish fries in his hometown of Athens. This conversation was recorded as a chef-to-chef conversation for the Plate Magazine print edition. You can read an edited version of this conversation (and see some awesome pictures!) in their magazine here. But a less edited version of the conversation is here for your listening pleasure. Guests: Telly JusticeHAGS  | HAGS InstagramPress: When ‘Sir' and ‘Ma'am' Miss the Mark: Restaurants Rethink Gender's Role in ServiceHAGS Will Be Queer First, and a Restaurant SecondA First Look at HAGS, New York's Revolutionary New Queer Fine DiningMike SheatsThe Plate Sale  |  The Crowdfunding Campaign  |  Instagram  |  Email Press: Honoring the History of the Plate SaleAn inside look at The Plate SaleMeet Shyretha and Michael Sheats: Founders of The Plate SaleResources:Understanding Anti-Intellectualism in the U.S. by Studio ATAOAnti-Intellectualism int he Restaurant Industry: Why an equitable future requires overhauling the brigade systemAn Investigation in Culinary Life and Professional Identity in Practice during Internship Escoffier Kitchen Brigade System Then and Now“OUI, CHEF!” A Sociohistorical Analysis of Organizational Culture in the American Fine Dining Kitchen Brigade and its Effects on Health from 1903 to 2019Why is anti-intellectualism so popular in kitchens?

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 research, Katy and Rachel had very different ratings for the Guide than what their 24-year-old selves would have given it. What about you? Guests:Beth ForrestHer faculty bio and booksKrishnendu RayHis book  | His faculty bio Articles mentioned and other resources:Florida's Tourism Board Will Pay Michelin $150,000 to Rate the State's RestaurantsWhy California Paid Michelin Guide $600,000 to Cover Los Angeles AgainThe Inspection ProcessMichelin Scatters Stars on New York (2005)The Fed-Up ChefThe Untold Truth Of The Michelin GuideThe High Price of a Michelin Guide: South Korea, Singapore, and Thailand have spent millions to get their own Red guidesThe History of the Michelin GuideHow Restaurants Get MIchelin Stars: A Brief History of the Michelin GuideThe Secret Life of an Anonymous Michelin Restaurant InspectorConfessions of a Michelin Inspector

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 reporting. This podcast was created by editors at The Counter and produced by LWC Studios. It is made possible by grants from the W.K. Kellogg Foundation and the Robert Wood Johnson Foundation.  

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 subject of our series, hear a bit about their food journey so far, and get a sneak peek at what's coming this season.

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 grandfather. She began brewing her own beer, experimenting with traditional Iranian ingredients like sumac, black lime, and barberries. Now she's using her company, Back Home Beer, to change the narrative about Iranian people and culture. And one day, she hopes to bring her beer to Iran without fear. Nowruz Mobarak!The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Tracey Samuelson, and Jared O'Connell.

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 innovators that we mention in this episode: Telly Justice from HAGS in New YorkReem Assil of Reem's California in San FranciscoJenny Dorsey from Studio ATAO

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. 

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? 

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 in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&B workers, they've felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn't exist for most people in our world. To learn more about their emergency relief and mental health programs, visit their website. Emmanuel ChavezInstagram  |  Website Southern SmokeInstagram  |  Get Help  |  Donate Visit HoustonInstagram |  Website

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 recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&B workers, they've felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn't exist for most people in our world. To learn more about their emergency relief and mental health programs, visit their website. Ana CastroInstagram  |  Lengua Madre  |  About her new projectG Benchawan PainterInstagram  |  Street to Kitchen  |  Th_PrsrvSouthern SmokeInstagram  |  Get Help  |  DonateVisit HoustonInstagram  |  Website

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 cuisine, and he was named one of Food & Wine's Best New Chefs in 2021. He was nominated for a 2022 James Beard Foundation Award for Best Chef: Northwest & Pacific.In this episode, Katy, Reem & Carlo talk about redefining success and failure, cultural and family pressures when cooking their food, and how they take care of themselves.We recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&B workers, they've felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn't exist for most people in our world. To learn more about their emergency relief and mental health programs, visit their website.  Reem AssilInstagram  |  Reem's California  |  Her book, Arabiyya  | Hospitality for HumanityCarlo LamagnaInstagram  |  Magna Kusina  |  Magna KuboSouthern SmokeInstagram  |  Get Help  |  DonateVisit HoustonInstagram  |   Website

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 to those in her viral blog posts about the systemic challenges of being a woman working in food. In this interview, we talk about the challenges faced by women and non-binary individuals and the importance of speaking out against injustice. Geraldine shares her experiences with her viral blog post about Bros and the subsequent New York Times article, highlighting the biases and dismissive attitudes she encountered. The conversation delves into the pressure to perform a personal brand, as well as the experience of imposter syndrome.  For more from Geraldine: Buy her new bookHer websiteHer Instagram  |  Threads

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 also explores the significance of maintaining cultural integrity while innovating with traditional recipes, avoiding the pitfalls of fusion for the sake of novelty. They also discuss the broader responsibilities of chefs in society, touching on labor rights in the restaurant industry, creating a supportive work culture, and the importance of political engagement through food. Listen to more Loading Dock Talks here or wherever you get your podcasts. More about the Copper & Heat Radio brand refresh: Many of you know us as Copper & Heat (the newly dubbed Copper & Heat Radio) which explores the forces that shape our meals through narrative, sound-rich podcasts.Copper & Heat Creative is an expansion of our award-winning storytelling. As a production studio, we focus on helping brands engage food-curious audiences with unique and thoughtful content. Over the past few years, we have done work we are really proud of with some amazing brands on projects ranging from podcast production to social media strategy and in-person event activation.At the heart of all of our work is our belief that food is a conversation. We tell stories that, like the best meals, challenge preconceived notions and delve into the forces that shape them.You can learn more about all of our work on our newly refreshed website: Copperandheat.com

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 and rising tensions over real estate and cultural shifts. The panel included local restaurateurs and industry advocates, who share their insights on the current state of Boise's food scene, the workforce challenges, and the potential implications of Boise's rapid growth. The episode also addresses the difficult questions raised by a local restaurateur about fostering true community and supporting independent restaurants amidst increasing competition from larger hospitality groups and real estate investors.Guests:Remi McManus from KIN RestaurantKatie Baker from FARE IdahoDr. Amanda Ashley from Boise State UniversityReno Rodriguez from the Hotel Renegade/Geronimo Hospitality GroupAudience question from Cal Elliot of Little Pearl and The Avery

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 LopezInstagram   |   Website  | Her books, Asada  & Oaxaca Brandon SkierInstagram   |   TikTok  |  His book, Make It Fancy

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 on digital marketing, and the importance of multichannel marketing strategies. The conversation also highlights the power of organic marketing, building authentic brand communities, and the critical role of leadership in balancing innovation and brand consistency. Founders share their experiences on personal evolution, company culture, and leveraging leadership coaching to ensure sustainable growth. Whether you're an aspiring entrepreneur or a seasoned business owner, this episode offers a wealth of knowledge to help you secure capital, expand your business, and lead effectively.Panelists include powerhouses Jaclyn Johnson (Create & Cultivate + Cherub), Jing Gao (Fly by Jing), Maya French (Koia + HappyPop), Kat Craddock (Saveur). Moderated by Elizabeth Tilton (Oyster Sunday). Learn more about Roux: https://www.rouxportland.com/aboutroux

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 these women are making their mark and overcoming challenges in the CPG (Consumer Packaged Goods) world.Panelists include Holly Ong (Sibeiho), Sandra Arnerich (Renata), Kim Lehn (Sue Gee's), Christina Jessie (Market of Choice) and moderator, Viridiana Ponce. Learn more about Roux: https://www.rouxportland.com/aboutrouxLearn more about Xcelerate: https://www.xceleratewomen.org/

Exciting announcement: today Copper & Heat Radio is joining Heritage Radio Network, an independent, nonprofit podcast network with a mission to build a more sustainable world by shifting the way we think about food. To mark the occasion, we're bringing our first episode ever back to the top of the feed. It's called “Brigade”, and it's the first episode in our James Beard Award-winning first season, Be A Girl, released in 2018. 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 7% of head or executive chefs are ladies.

It is no secret that 2024 and 2025 have been tough years for food journalism in the United States, with a number layoffs happening across the industry. It's against this national backdrop that at the end of March we hosted a panel discussion on the Podcast stage at Boise's Treefort Music Fest.Our live podcast - also a part of Treefort's Foodfort programming - brought together voices and perspectives from across Boise's restaurant and food media landscape to tackle topics ranging from how the rise of new local media has affected the restaurants they cover, to the question of what makes someone an expert or authority on food? The conversation we had at Foodfort also touched on a lot of trends that are being experienced in cities all over the country. And so a few weeks after the panel, we also chatted with Dana Cowin, a former long-time editor of Food & Wine magazine, founder of Progressive Hedonist, and one of our colleagues at HRN, the Heritage Radio Network. Guests:Dana Cowin (Founder, Progressive Hedonist)Becca Alamilla (Co-owner, Amano)Kara Jackson (Managing Partner & Editor, BoiseDev Eats)Natalie Plummer (Creator, Hello Meridian and Podcast Host, The Boise Bubble)Scott Charles (Moderator,  Boise Food Finds Facebook group)We are a part of HRN. Help us create a more sustainable world by shifting the way we think about food by supporting HRN's first ever two-week fundraising drive.