Copper & Heat Radio

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 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!

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!

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

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

On her blog

Buy her book

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:

• “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

We’re taking a brief break from our second season to introduce you to the other project that the Copper & Heat team has been working on. It’s called The Makers - a four part mini-series brought to you by ChefsFeed in paid partnership with Maker’s Mark bourbon. In each episode of The Makers, we talk with chefs about their one-of-a-kind approaches to their craft. In this episode, Chefs Gabe Erales, Rico Torres, and Diego Galicia discuss how they are challenging their diners’ expectations of Mexican food at their restaurants in Texas. Check out more at chefsfeed.com/makers. We’ll be back in a couple weeks with the next episode in Season 2: Overhead!