Copper & Heat

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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, …

How have chefs and the restaurant industry contributed to the near-extinction of abalone, the prized mollusk often associated with fine dining?

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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 …

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 …

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 …

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 …

The Copper & Heat Creative team has been busy this holiday season producing a new ASMR podcast for Tastemade and Mastercard. Each episode, a chef …

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

…

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 …

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 …

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 …

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 …

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 …

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.

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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 …

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 …

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 …

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 …

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 …

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 …

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 - …

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 …

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. …

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 …

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 …

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 …

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 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 …

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 …

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 …

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 …

Katy spends some time reflecting on the last year - and shares some of our favorite podcasts for you to listen to. We share a few clips from those …

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 …

In this Family Meal we hear from Luis Aldana, kitchen manager at Homeroom in Oakland, California. Luis talks about being proud of his team on a day when they were short-staffed and very busy. 

Share your thoughts and …

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 …

In this episode of Family Meal, we hear from Ray Delucci, a cook and host of the podcast Line Cook Thoughts. He shares his experiences with making financial decisions in his cook career and thoughts on staging. Plus, …

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 …

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 …

In this episode of Copper & Heat Family Meal we hear from Meagan Stout, Chef de Cuisine at Madeready Libations & Liberations in Nashville. In this Family Meal, she talks about her experiences as a black woman …

Welcome to the first ever Copper & Heat Family Meal, the mini episodes for you, our listeners, to share your stories. Help us as we ramp up for season 2 by taking our listener survey here.  Take out your phone, …

It’s been a wild few months for us at Copper & Heat! Back in April we won a James Beard Broadcast Media Award and we’re still reeling. In this episode, Katy talks to Geraldine DeRuiter, another James Beard Media …

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 …

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 …

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. …

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 …

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 …

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 …

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 …

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 …

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 …