Copper & Heat
Copper & Heat
James Beard Award-winning podcast exploring the unspoken rules and traditions of restaurant kitchens through the stories of people that work in them.
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Grassroots Growth w/ Cocina del Corazon
Copper & Heat
04/19/21 • 16 min
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:
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 industry workers.
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!
1 Listener
04/05/21 • 39 min
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 @tartineunion
- Tsehaitu Abye - Organizer for One Fair Wage @tsehaitu_ @1fairwage_official
More Resources:
- Tartine Letter of Intent to Unionize
- Statement Against Unionization from Tartine Ownershipsqu
- Tartine Owners Hire Controversial Crisis Flack to Fight Workers’ Unionization Efforts by Eve Batey
- Tartine workers move to unionize by Joe Eskenazi
- Democratic Socialists of America Restaurant Organizing Project
- Inside the Movement to Unionize Tartine Bakery by Ray Levy Uyeda
Join us for the Aftershow on 2cents!
We’re partnering with a brand new app that will allow us to have conversations directly with you.
Join us on 2cents: www.2cents.audio/copperheat
The app is currently in the middle of beta testing and you, as Copper & Heat listeners, are some of the very first people to hear about it. Register to get access to the app and leave an audio comment in our Aftershow. As a thank you from 2Cents, the first 50 people that sign up and leave an audio comment in this week’s Aftershow by Friday, April 9th will get a $20 VISA gift card.
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!
1 Listener
Introducing: Sounds Like the Holidays
Copper & Heat
12/22/21 • 16 min
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 recipes!) wherever you get your podcasts or at Priceless.com.
Featuring the fabulous:
Holiday Leftovers Grilled Cheese w/ Chef Jumoke Jackson
Gujarati Samosas w/ Chef Preeti Mistry
Broccoli Casserole & Cornbread w/ Chef Samantha Fore
Sasto Family Lasagna w/ Chef Joe Sasto
1 Listener
Foam: Chef's Kiss? (w/ Geraldine DeRuiter)
Copper & Heat
09/15/22 • 35 min
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 (she/her):
Twitter | Instagram | Facebook
To read more about the international culinary incident:
- Geraldine’s original blog post and her follow up
- The story from Today with Floriano’s “Man on a Horse” response
- Of 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:
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
1 Listener
Feedback (w/ Laura Green & Zach Ferguson)
Copper & Heat
01/25/21 • 16 min
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
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
, and enter the invite code COPPER when you request a membership invitation!
Conflict (w/ Rachel Ramsey & Laura Green)
Copper & Heat
01/25/21 • 19 min
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!
Coping with Stress (w/ Laura Green)
Copper & Heat
02/22/21 • 18 min
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!
Open Book Finances: Part 2 w/ Mei Mei
Copper & Heat
05/08/20 • 30 min
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
Otono Mercat 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.
Negotiating w/ Rachel Ramsey & Adan Callsen
Copper & Heat
02/08/21 • 17 min
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!
Leading the Way in Labor & Wage Issues
Copper & Heat
09/16/20 • 32 min
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 their necks on the line for years?
In this episode, Katy is joined by Dahlia Snaiderman in talking with four people that have been leading the way in labor and wage issues in the restaurant industry. Katy talked to Reem Assil and Preeti Mistry, two chefs from the San Francisco Bay Area. Dahlia talked with Yamila Ruiz and Jeanie Chunn from One Fair Wage and RAISE High Road Employers.
For more information:
About Preeti’s new restaurant concept
To join RAISE High Road Employers email: heythere@highroadrestaurants.org
About One Fair Wage and ROC United
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