Demystifying Collective Action (w/ Jesse Kadjo & Tsehaitu Abye)

Copper & Heat Radio

#Society #Culture #Finedining #Jamesbeard #Arts #Food #Documentaries #Copper Heat #Restaurant #Cooking #Chef

33:19

What’s the secret to lasting friendships? How does queer community show up through the ebbs and flows of life? And what’s the REAL story behind the “YMCA” song? In the first episode of Silver Linings, The Old Gays dive into an essential part of queer life: chosen family. They discuss the vital love, support, and sense of belonging that community provides, especially during life's toughest moments. They open up about what “queer” means to them, how chosen family has impacted their lives, and how to maintain close bonds over time–including their love for each other! “We’ve come a long way, baby.” Family isn’t just what you’re born with; it’s the people who show up, shape you, and stick around. See omnystudio.com/listener for privacy information.…

4 years ago 27:09

MP3•Episode home

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 the restaurant industry with Jesse Kadjo and Tsehaitu Abye.

Guests:

Jesse Kadjo - Labor Organizer for City of Oakland Union & host of Leap Year Podcast @jessekadjo
Tsehaitu Abye - Community Organizer for One Fair Wage @tsehaitu_ @1fairwage_official

More resources:

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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.

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73 episodes

Demystifying Collective Action (w/ Jesse Kadjo & Tsehaitu Abye)

Copper & Heat Radio

24 subscribers

published 4 years ago

MP3•Episode home

Guests:

Jesse Kadjo - Labor Organizer for City of Oakland Union & host of Leap Year Podcast @jessekadjo
Tsehaitu Abye - Community Organizer for One Fair Wage @tsehaitu_ @1fairwage_official

More resources:

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

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

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!

73 episodes

#Society #Culture #Finedining #Jamesbeard #Arts #Food #Documentaries #Copper Heat #Restaurant #Cooking #Chef

All episodes

1
Brigade (Our Very First Episode) 31:34

5 weeks ago31:34

31:34

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.…

1
Secret Sauce Panel: Culture, Strategy, and Food (Live guest panel from Roux) 57:01

30 weeks ago57:01

57:01

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/aboutroux Learn more about Xcelerate: https://www.xceleratewomen.org/…

1
Powerhouse Panel: How to Start & Grow A Food Business (Live guest panel from Roux) 1:02:33

31 weeks ago1:02:33

1:02:33

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…

1
The New Chef Cookbook: Live from Cookbook Fest w/ Bricia Lopez & Brandon Skier 42:53

43 weeks ago42:53

42:53

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 Lopez Instagram | Website | Her books , Asada & Oaxaca Brandon Skier Instagram | TikTok | His book, Make It Fancy…

1
Community & Competition: Rapid Growth, Rising Tensions, & Food Identity 57:14

48 weeks ago57:14

57:14

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 Restaurant Katie Baker from FARE Idaho Dr. Amanda Ashley from Boise State University Reno Rodriguez from the Hotel Renegade / Geronimo Hospitality Group Audience question from Cal Elliot of Little Pearl and The Avery…

1
From Loading Dock Talks: Barbacoa w/ Norma Listman and Saqib Keval 53:45

1 year ago53:45

53:45

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…

1
How Do We Savor Change? A Conversation with Geraldine DeRuiter 55:46

1 year ago55:46

55:46

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 book Her website Her Instagram | Threads…

1
Southern Smoke Dispatch w/ Chefs Reem Assil and Carlo Lamagna 1:00:59

1 year ago1:00:59

1:00:59

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 Assil Instagram | Reem’s California | Her book, Arabiyya | Hospitality for Humanity Carlo Lamagna Instagram | Magna Kusina | Magna Kubo Southern Smoke Instagram | Get Help | Donate Visit Houston Instagram | Website…

1
Southern Smoke Dispatch w/ Chefs Ana Castro and G Benchawan Painter 39:43

1 year ago39:43

39:43

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 Castro Instagram | Lengua Madre | About her new project G Benchawan Painter Instagram | Street to Kitchen | Th_Prsrv Southern Smoke Instagram | Get Help | Donate Visit Houston Instagram | Website…

1
Southern Smoke Dispatch w/ Chef Emmanuel Chavez 42:41

2 years ago42:41

42:41

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 Chavez Instagram | Website Southern Smoke Instagram | Get Help | Donate Visit Houston Instagram | Website…

1
"Be A Girl" 5 Years Later: Part 3 w/ Kiah Fuller 26:39

2 years ago26:39

26:39

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?

1
"Be A Girl" 5 Years Later: Part 2 w/ Courtney Moisant 20:51

2 years ago20:51

20:51

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.…

1
"Be A Girl" 5 Years Later: Part 1 w/ Edalyn Garcia 24:20

2 years ago24:20

24:20

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 York Reem Assil of Reem's California in San Francisco Jenny Dorsey from Studio ATAO…

1
From The Sporkful: The Brewer rewriting The Story of Beer in Iran 35:33

2 years ago35:33

35:33

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.…

1
Introducing “The Build” from Opening Soon 33:21

2 years ago33:21

33:21

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.…

Copper & Heat Radio

1
It’s Blame the Lunch Worker First and Foremost: Guest Episode from LWC Studios 36:26

2 years ago36:26

36:26

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.…

Copper & Heat Radio

1
Zero Stars: Why is a Tire Company Rating Food? 38:32

2 years ago38:32

38:32

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 Forrest Her faculty bio and books Krishnendu Ray His book | His faculty bio Articles mentioned and other resources: Florida’s Tourism Board Will Pay Michelin $150,000 to Rate the State’s Restaurants Why California Paid Michelin Guide $600,000 to Cover Los Angeles Again The Inspection Process Michelin Scatters Stars on New York (2005) The Fed-Up Chef The Untold Truth Of The Michelin Guide The High Price of a Michelin Guide: South Korea, Singapore, and Thailand have spent millions to get their own Red guides The History of the Michelin Guide How Restaurants Get MIchelin Stars: A Brief History of the Michelin Guide The Secret Life of an Anonymous Michelin Restaurant Inspector Confessions of a Michelin Inspector…

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1
The Brigade System: a conversation w/ Telly Justice & Mike Sheats 35:23

2 years ago35:23

35:23

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 Justice HAGS | HAGS Instagram Press: When ‘Sir’ and ‘Ma’am’ Miss the Mark: Restaurants Rethink Gender’s Role in Service HAGS Will Be Queer First, and a Restaurant Second A First Look at HAGS, New York’s Revolutionary New Queer Fine Dining Mike Sheats The Plate Sale | The Crowdfunding Campaign | Instagram | Email Press: Honoring the History of the Plate Sale An inside look at The Plate Sale Meet Shyretha and Michael Sheats: Founders of The Plate Sale Resources: Understanding Anti-Intellectualism in the U.S. by Studio ATAO Anti-Intellectualism int he Restaurant Industry: Why an equitable future requires overhauling the brigade system An 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 2019 Why is anti-intellectualism so popular in kitchens?…

Copper & Heat Radio

1
It's Corn: Process & Purpose 35:24

2 years ago35:24

35:24

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 Downing Three Sisters | Instagram Angel Medina Repùblica & 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 varieties How Mexico’s iconic flatbread went industrial and lost its flavor The Tortilla Cartel United in Tradition as Peoples of the Corn The history of the world according to corn - TEDTalk by Chris A. Kniesly Corn: Origin, History, Technology, and Production How Indigenous Seed Savers Safeguard Agricultural and Spiritual Tradition…

Copper & Heat Radio

1
Tasting Menus: A Dining Experience 37:46

2 years ago37:46

37:46

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 Forrest Her faculty bio and books Sam Yamashita His piece on the Japanese Turn | His books | His faculty bio Krishnendu Ray His book | His faculty bio The courses: The restaurant by Mathurin Roze de Chantoiseau Hassun from Hyotei in Kyoto Rouge en ècaille de pomme de terre by Paul Bocuse Sukiyaki Toro and caviar by Masa Takayama Nixtamalized 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 Times Nibbled to Death: Tasting Menus Can Be Too Much of a Good Thing by Pete Wells in the New York Times The 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)…

Copper & Heat Radio

1
Is Culinary School Worth It? 29:27

2 years ago29:27

29:27

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 Ray His book | His faculty bio Beth Forrest Her faculty bio Hanalei Souza Her website | Instagram | Her book Annika Altura Instagram Kiah Fuller Her 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 College Culinary school enrollment drops even as need soars at restaurants Does Biden’s Student Loan Forgiveness Plan Extend to Culinary School Students? Three Charts That Show Why Culinary School Is Not Worth It Is Culinary School Still Worth It? Four Chefs Weigh In Culinary School: The Pros and Cons of Culinary Education…

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1
Meat Your Butcher: The Craft of Cutting Meat 36:56

3 years ago36:56

36:56

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 America Whole Animal Butchery: The Growth, the Problems, and the Future Chef’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, restaurants Former sustainable meat darling Belcampo suddenly shuts down all operations: The news follows a summer controversy over mislabeling meats The 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 .…

Copper & Heat Radio

1
Screen to Table: Influencing the Craft of Cooking 28:56

3 years ago28:56

28:56

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 Martin (she/her) Her website | Instagram | Reddit Hanalei Souza (she/her) Her website | Instagram | Her book Devan Rajkumar. (he/him) His website | Instagram | TikTok | YouTube Resources: To read more about what we talked about in this episode: $10,000 for one Instagram post? How food influencers can make or break restaurants How to Be Food Famous How to tell the difference between a journalist and a food influencer Food Instagram: Identity, Influence & Negotiation by Emily J.H. Contois & Zenia Kish The video clips in this episode come from: How Instagram can make or break a restaurant Restaurant Owner Slams Influencers Asking For Free Stuff In A Pandemic TikTok opening ghost kitchens How Taking Pictures of Food Can Be a Full-Time Job — The Business of Going Viral Part 2/4 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…

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1
Value of a Meal (w/ Kin Restaurant) 36:50

3 years ago36:50

36:50

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 website On Instagram 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 .…

Copper & Heat Radio

1
Abalone: The Cost of Consumption 35:51

3 years ago35:51

35:51

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. This episode was the winner of the 2023 James Beard Media Award for Audio Programming. Guests: Ann Vileisis (she/her) Her website | Buy the book Hillary Renick (she/her) About Hilary | The High Country News Article | TEDxArchivorium with Hillary Doug Bush. (he/him) Cultured Abalone Instagram | Buy Cultured Abalone Resources: To read more about what we talked about in this episode: Native Food Profiles/Oral Histories Abalone Tales: Collaborative Explorations of Sovereignty and Identity in Native California History: Hidden Treaty of Temecula robbed Indigenous people of their lands Genocide and the Indians of California, 1769-1873 The Gold Rush Impact on Native Tribes California’s Little-Known Genocide Traditional Foods and Indigenous Solidarity by Hillary Renick Abalone : 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 gourmets California Is Destroying Its Cultural Heritage as Abalone Verges on Extinction Troubled Waters for Abalone Farms Proposal In California’s abalone country, the hunt continues to evolve How Chinese Immigrants Built—and Lost—a Shellfish Industry The Abalone King of Monterey: "pop" Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic That Saved an Industry Abalone, That Delicious Rarity, Being Farmed in Bay Area Abalone's luster grows / Eco-friendly aquaculture lures endangered mollusk back onto Bay Area menus Abalone grows as a cash crop The video clips in this episode come from: San Francisco Panama Pacific International Exposition 1915 100 Story Project - Roy Hattori: The Japanese Internment 100 Story Project - Roy Hattori: Diving for Abalone How 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, California How a Master Chef Runs the Only Two Michelin-Starred Mexican Restaurant in America @highspeeddining at Minibar by José Andrés Astounding Eats Get Better at Aubergine Restaurant…

Copper & Heat Radio

1
Foam: Chef's Kiss? (w/ Geraldine DeRuiter) 35:09

3 years ago35:09

35:09

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…

Copper & Heat Radio

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Season 4 Trailer 1:48

3 years ago1:48

1:48

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.…

Copper & Heat Radio

1
Guest Episode From: So You Want to Run a Restaurant Podcast 38:58

3 years ago38:58

38:58

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 restaurant operators with the technologies and ideas they need to move their businesses forward. This episode, " Fighting Burnout and Building a Retail Brand " is a conversation with Cynthia Wong of Life Raft Treats, a decorated pastry chef who left the fine dining industry to start an innovative ice cream novelty food truck that has blossomed into a thriving digital business. If you like what you hear, check out So You Want to Run A Restaurant podcast and subscribe!…

Copper & Heat Radio

1
From What’s Your Problem?: The Quest for the Perfect Avocado 13:22

3 years ago13:22

13:22

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 smart people are trying to solve right now, from creating a drone delivery service to building a car that can truly drive itself. Jacob Goldstein, former host of Planet Money, talks with innovators about the future they’re trying to build – and the problems they have to solve to get there. In this preview, Jacob talks with Katherine Sizov, founder of Strella Biotechnology. Her problem: Tons of food is wasted before it ever gets to the consumer. Katherine started working on this problem in 2018, when she was a junior in college. Her idea: imitate the natural world and build a device that detects when fruit is ripening. It worked. Now some of the biggest apple and pear packers in America use her device. You can hear more from What’s Your Problem? At podcasts.pushkin.fm/wypheat.…

Copper & Heat Radio

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Introducing: Sounds Like the Holidays 16:58

3 years ago16:58