Our live podcast - also a part of Treefort’s Foodfort programming - brought together voices and perspectives from across Boise’s restaurant and food media landscape to tackle topics ranging from how the rise of new local media has affected the restaurants they cover, to the question of what makes someone an expert or authority on food? 

The conversation we had at Foodfort also touched on a lot of trends that are being experienced in cities all over the country. And so a few weeks after the panel, we also chatted with Dana Cowin, a former long-time editor of Food & Wine magazine, founder of Progressive Hedonist, and one of our colleagues at HRN, the Heritage Radio Network. 

Guests:

• Dana Cowin (Founder, Progressive Hedonist)
• Becca Alamilla (Co-owner, Amano)
• Kara Jackson (Managing Partner & Editor, BoiseDev Eats)
• Natalie Plummer (Creator, Hello Meridian and Podcast Host, The Boise Bubble)
• Scott Charles (Moderator,  Boise Food Finds Facebook group)

We are a part of HRN. Help us create a more sustainable world by shifting the way we think about food by supporting HRN's first ever two-week fundraising drive.

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.

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/

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

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

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

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

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

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

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

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

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

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.

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.

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.  

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

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?

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

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:

1. The restaurant by Mathurin Roze de Chantoiseau
2. Hassun from Hyotei in Kyoto
3. Rouge en ècaille de pomme de terre by Paul Bocuse
4. Sukiyaki
5. Toro and caviar by Masa Takayama
6. 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)

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

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.

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

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

.

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

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

We're exploring these questions and more in season 4 of Copper & Heat. Follow along wherever you get your podcasts.

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!

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.

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

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!

Where to find Zoe:

Her website

Instagram

Her cookbook

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!

Where to find Jenny:

Her website

Instagram

Twitter

Studio ATAO

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:

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!

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!

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:

• Is this Las Vegas hospitality workers union the future of American labor? On PBS News Hour
• “Restaurant Workers Are Building Solidarity Amid the Pandemic” by Alice Herman
• Why don’t restaurant workers unionize? by Sam Bloch
• The Restaurant Industry Needs to Change for Workers. Collectively, They Can Make That Happen. by Cameron Crowell
• The Culinary Union UNITE HERE local affiliate in Las Vegas

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:

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!

Guests:

• Terri Evans - owner and operator of Windy City Ribs & Whiskey @windycityribsandwhiskey
• Dr. Erinn Tucker - Director of the Global Hospitality Leadership master’s program At Georgetown University and Co-Founder of DMV Black Restaurant Week @etucker0818 @dmvbrw

More Resources:

• “The Great Service Divide” by Restaurant Opportunities Center United
• RAISE Resources page
• Tipping w/ Ashtin Berry on the Anthropological Podcast

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!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Guests:

• Chef Jenny Dorsey - chef, activist, and founder of Studio ATAO @chefjennydorsey @studioatao
• Dr. Erinn Tucker - Director of the Global Hospitality Leadership master’s program At Georgetown University and Co-Founder of DMV Black Restaurant Week @etucker0818 @dmvbrw
• Adan Callsen - owner and trainer @under_the_table_boise
   

More resources:

• Studio ATAO resources blog
• The Great Unlearn course by Rachel Cargle
• Understanding Pronouns by the LGBT Life Center
• Check Your Privilege Instagram page @ckyourprivilege

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!

We'll be back with Pre-Shift episodes in a couple weeks. In the meantime, check out the other awesome shows in the One Star Podcast Network!

• In Yo Mouth
• The Modern Waiter
• Confessions of a Server
• Macaroni Zone

Guests: 

Hassel Aviles & Ariel Coplan - co-founders of Not 9 to 5 @not9to5_

More resources to help support your friends and coworkers:

• QPR Institute Suicide Prevention Training
• Mental Health First Aid Course
• Primary Concerns of the Hospitality and Culinary Industry course from Not 9 to 5
• Not 9 to 5 Resources page
• We Could All Use This Therapist's Advice Right Now by Priya Krishna with Melody Li of Inclusive Therapists
• Inclusive Therapists resources, books, and articles page

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!

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!

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!

Guests:

Hassel Aviles and Ariel Coplan - Co-founders of Not 9 to 5 @not9to5_ 

Grace Guber - hospitality professional and host of The Family Meal podcast @theguberosity Rachel Ramsey - owner and operator of Measured HR @rachelrramsey

More resources to help you set healthy boundaries:

• Primary Concerns of the Hospitality and Culinary Industry course from Not 9 to 5
• Not 9 to 5 Resources page
• “10 Ways to Set Healthy Boundaries at Work” from Forbes
• “4 Ways to Set & Keep Personal Boundaries” from Psychology Today
• “Boundaries” from @blkfolxtherapy
• “Navigating Situationships: Getting What You Want and Need in Your Relationships” by Jardin Dogan

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!

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!

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

Building a Feedback Culture

Mindset by Carol Dweck

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!

We're focusing on the issues that hospitality workers face every day - from coping with stress to setting boundaries, from intersectionality to community organizing. We've talked to experts to get advice to help you navigate your work environment.

Though it's from the point of view of a restaurant person, the advice is helpful for anyone! 

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 Reem’s California

About Preeti’s new restaurant concept

To join RAISE High Road Employers email: heythere@highroadrestaurants.org

About One Fair Wage and ROC United

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.

Otono

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. 

We have been working on this episode for months, but as we write this, restaurants and their employees are facing a challenge unlike any other in the past due to the novel coronavirus and the disease it causes, COVID-19. We’ve compiled some resources and tips for workers on our website at copperandheat.com/coronavirus. 

• Look into workshare programs in your city or state like this one in Massachusetts.
• Many states are making applying for unemployment easier for those affected by COVID-19. So look it up in your state. 
• Bartenders - there’s an emergency relief fund that you can apply to through the USBG 
• See if your local restaurant association or any other nonprofits have an emergency financial assistance program like this one. 
• Some folks are starting GoFundMe pages for emergency relief like this one in Boston. Give if you can, start one in your area, apply if you need help. 
• Participate in telling city, state, and federal governments to announce a plan to help workers and small businesses.    

And some resources: 

• Resources for Restaurants and Workers Coping with the COVID-19 Emergency - Restaurant Workers’ Community Foundation
• Unemployed Due to Coronavirus Pandemic? Here’s Where to Get Help - United Way of King County (for Seattle folks)
• California employees sidelined by coronavirus may get these benefits - San Francisco Chronicle
• How NYC Restaurant Workers Are Getting Help So Far - Eater New York
• Resources for Businesses Impacted by the Coronavirus - Cherry Bombe
• Resources by state - Gig Workers Collective

Industry Support Groups: 

• Chefs With Issues
• Industry United

If you’re not in the industry, do your part in helping them out. 

• Tip generously. Like 30%. Workers are relying on these tips more than ever.
• Order delivery and take out from local restaurants if you’re practicing social distancing. A lot of local places are expanding their take out options. If you order through a delivery app, ask the restaurant which they prefer (some take lower commissions and some are waiving the commission fee altogether)
• If you’re working through your stockpile of food, buy some gift cards from your favorite local restaurants to keep them in business until we’re on the other side of the pandemic. 
• Some folks are starting GoFundMe pages for emergency relief like this one in Boston. Give if you can, start one in your area, apply if you need help.
• Participate in telling city, state, and federal governments to announce a plan to help workers and small businesses.   

Surprise! The tipping system is incredibly complicated and contentious. So we want to hear how it affects you! FOH, BOH, good or bad, all stories are welcome. Send them on over to hello@copperandheat.com

We are so grateful for our first ever season sponsors: Pared! They find vetted hospitality professionals to fill your shifts. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking. 

If you want to go down the same rabbit hole Katy did in researching for this episode, here are a few links: 

• National Restaurant Association Profile - SourceWatch
• Do You Know Where Your Tip Money Is Going? - Eater
• “After Years of Litigation, Tip Regulations Begin to Line up with the FLSA” - Press Release via National Restaurant Association
• National Restaurant Association Opposes H.R. 582, “Raise the Wage Act” - Press Release
• National Restaurant Association Influence and Lobbying Profile - OpenSecrets.org
• National Restaurant Association Organization Profile and 990 tax forms - CauseIQ
• Restaurant Opportunities Center United

When Katy was working in fine dining kitchens, the cooks were asking these questions a lot. It just did not seem fair that servers were making as much as 3x more than cooks because of the tips they were bringing in. And it sent her down a long path. Turns out, these are the wrong questions to be asking. 

In the first episode of the two-part series on tipping, Katy talks with the owners at Le Pigeon, a fine-dining French restaurant in Portland, Oregon, about an experiment they did in 2016 where they eliminated tipping altogether. In talking with them and her friend Lee, a former dishwasher at Le Pigeon, and Katy uncovers the racist history of the tipping system, the ways it perpetuates sexual harassment culture in the industry, and the much bigger and more complicated issues behind trying to get rid of tipping.   

We are so grateful for our first ever season sponsors: Pared! They find vetted hospitality professionals to fill your shifts. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking. 

An upcoming episode is about staging and we want to hear some of your stories! Send them (and any other thoughts you may have) to hello@copperandheat.com. We can’t wait to hear from you. 

More info:

• Le Pigeon to Eliminate Tipping in June - Eater PDX
• Le Pigeon and Little Bird Bistro Bring Back Tipping - Eater PDX
• The Glass Floor: Sexual Harassment in the Restaurant Industry

 - ROC United Report

Fernay is a graduate of La Cocina, a nonprofit in San Francisco whose mission is to cultivate low-income food entrepreneurs as they formalize and grow their businesses. Learn more about their program here. 

There are over 30 brick-and-mortar restaurants and cafes in the Bay Area that are graduates of the La Cocina program. If you ever need a place to eat, check out their business map to support excellent business owned by women and people of color!

The LEE Initiative is still accepting applications for their awards until February 1st! More information and application is here. 

We are so grateful for our first ever season sponsors: Pared! They find vetted hospitality professionals to fill your shifts. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking. 

An upcoming episode is about staging and we want to hear some of your stories! Send them (and another other thoughts you may have) to hello@copperandheat.com. We can’t wait to hear from you. 

Some Other Resources: 

• Minnie Bell’s Soul Movement video
• How Urban Renewal Destroyed The Fillmore In Order to Save It
• The Fillmore from PBS
• Sad chapter in Western Addition history ending
• Gorgeous photos from the ‘Harlem of the West’ show the glory days of the San Francisco jazz scene
• San Francisco continues destruction of its black community

Check out their podcast:  Opening Soon

We are so grateful for our first ever season sponsors: Pared! They find vetted hospitality professionals to fill your shifts. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking. 

On upcoming episode is about staging and we want to hear some of your stories! Send them (and another other thoughts you may have) to hello@copperandheat.com. We can’t wait to hear from you.

Long Distance Radio is a documentary podcast about stories in the Filipino diaspora. Hosted and produced by Paola Mardo and Patrick Epino. 

Featured in this episode: Long Distance S2, E1: Cendrillon

Another recommended episode:

Long Distance S1, E6: Filipino Tiki Bar 

Long Distance TV: Cendrillon Fish Sinigag with Amy Besa & Romy Dorotan

Racist Sandwich - Hosts Stephanie Kuo and Juan Ramirez interview chefs and purveyors of color and tackle food’s relationship to race, gender, and class in their bi-weekly podcast. 

Featured in this episode: Episode 71: Nourishing the Soul (w/ Karla T. Vasquez) 

Another recommended episode: 

Episode 58: Erasing Black Barbecue (w/ Johnny Walker, Adrian Miller, Daniel Vaughn, and Brent & Juan Reaves)

Salt & Spine is the podcast focused exclusively on the art and craft of the cookbook: the compelling stories behind their creation, evolution, and lasting legacy. Created and hosted by Brian Hogan Stewart. 

Featured in this episode: Ivan Orkin + Chris Ying // The Gaijin Cookbook

Other recommended episodes: 

Leticia Landa, Nite Yun & Nafy Flatley // We Are La Cocina

East Bay Cooks LIVE

We are so grateful for our first ever season sponsors: Pared! They find vetted hospitality professionals to fill your shifts. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking. 

Send your thoughts, feelings, and stories to hello@copperandheat.com. We can’t wait to hear from you.

More info:

The Rise of the Virtual Restaurant by MIke Isaac and David Yaffe-Bellany

The Cloud Kitchen Concept: An Addition to the Restaurant Delivery Marketplace by Allie Tetreault

Custard’s Last Stand: Mission Pie vs. the gig economy by Joe Eskenazi 

This season is sponsored by Pared. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking. 

Send your thoughts, feelings, and stories to hello@copperandheat.com!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Share your thoughts and stories at copperandheat.com/share-your-story

Can't wait to hear from you!

More info: 

“Hiring Is Very Hard for Restaurants These Days. Now They May Have to Fire.” by David Yaffey-Bellany

National Immigration Law Center

“What To Do If Immigration Comes to Your Workplace”

“What to Do If ICE Raids Your Workplace” by Leila Ettachfini on VICE

“Restaurant Owners Grapple With Hiring Undocumented Immigrants” - Morning Edition   

This season is sponsored by Pared. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking. 

Send your thoughts, feelings, and stories to hello@copperandheat.com!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 experience staging and how you figured out how to pay for it, or figured out you couldn’t? What was the first time you experienced the divide between FOH and BOH? Or maybe you have a time (or several times) where you weren’t paid what you thought you were going to be paid. Can’t wait to hear from you!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Reem Assil https://www.eater.com/2018/4/27/17263640/reem-assil-dyafa-daniel-patterson-oakland-opening https://munchies.vice.com/en_us/article/mbkqvv/the-tenacity-of-chef-reem-assil 

Chef Tanya Holland https://www.tanyaholland.com/ https://sf.eater.com/2018/1/26/16938936/tanya-holland-bro-culture-top-chef-season-15 

Chef Dominique Crenn https://sf.eater.com/2018/11/29/18118124/atelier-crenn-three-stars-dominique-crenn-san-francisco https://www.eater.com/ad/16090818/dominique-crenn-investment-living-wage 

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 Female Chef award official website (https://www.theworlds50best.com/awards/best-female-chef) 

Crenn Says Best Female Chef Award Is 'Stupid,' And This Former Judge Agrees With Her (https://www.forbes.com/sites/clarkwolf/2018/05/07/crenn-says-best-female-chef-award-is-stupid-and-i-agree/#77bd365d2db9) 

Why we believe The World’s Best Female Chef Award is affirmative feminism in action (https://www.theworlds50best.com/blog/News/why-we-believe-worlds-best-female-chef-award-is-affirmative-feminism-in-action.html)  

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 Until I Became a Cook” by Andy Baraghani 

“What It’s Like to be Queer, Trans, Black and a Line Cook” by Charlie Anderle 

“Queer Food Is Hiding in Plain Sight” by Angie Wang

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.