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 t...
Nov 12, 2019•37 min•Season 2Ep. 1
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. See Privacy Policy at https://art19.com...
Nov 05, 2019•2 min
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 navigating wage negotiation and confronting HR about making less than an inferior. Thank you so much for sharing your stories Meagan! It’s your turn to share your stories about money and finances! Take out your phone, record a voice memo, and send it over to [email protected]....
Aug 21, 2019•9 min
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, record a voice memo and send it to [email protected] . For season 2, we want to hear about your experiences with money. Here’s a couple ideas, but feel free to tell us any wild story you have. Was there a time you were scared shitless to negotiate a raise? How about your first ex...
Aug 13, 2019•5 min
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 winner, about some of the complicated feelings that come along with winning an award, being in the spotlight, and how we keep creating. There’s a couple of Geraldine’s blog posts that we talk about in the episode, here they are! “I Made The Cinnamon Rolls From Mario Batali’s Sexual M...
Jul 08, 2019•38 min
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?
Mar 27, 2019•38 min•Season 1Ep. 8
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-o...
Dec 04, 2018•37 min•Season 1Ep. 7
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.
Oct 16, 2018•37 min•Season 1Ep. 6
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 Fem...
Sep 10, 2018•30 min•Season 1Ep. 5
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?
Aug 16, 2018•35 min•Season 1Ep. 4
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.
Jul 31, 2018•27 min•Season 1Ep. 3
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 few articles about gender and sexuality from different perspectives: “ I Hid Who I was for So Long ...
Jul 17, 2018•29 min•Season 1Ep. 2
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...
Jul 17, 2018•31 min•Season 1Ep. 1
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.
Jul 05, 2018•4 min
