23 Folgen

James Beard Award-winning podcast exploring the unspoken rules and traditions of restaurant kitchens through the stories of people that work in them.

The restaurant industry is at a point where a lot of groundwork has been laid for change. But in order for change to happen, more conversations about gender, race, and privilege in the kitchen need to take place. Copper & Heat is focused on starting conversations like that with the people that are working through these issues in restaurant kitchens every day.

Copper & Heat Copper & Heat

    • Gesellschaft und Kultur

James Beard Award-winning podcast exploring the unspoken rules and traditions of restaurant kitchens through the stories of people that work in them.

The restaurant industry is at a point where a lot of groundwork has been laid for change. But in order for change to happen, more conversations about gender, race, and privilege in the kitchen need to take place. Copper & Heat is focused on starting conversations like that with the people that are working through these issues in restaurant kitchens every day.

    Tipping: Part 2 w/ One Fair Wage

    Tipping: Part 2 w/ One Fair Wage

    In the second episode on tipping, Katy digs deeper into a different question: if the money coming into the restaurant industry is a pie, who has access to that pie and who is controlling how that pie is drawn? Turns out, there’s a lot of money being spent every year to keep wages low and to keep the tipped minimum wage at $2.13.

    • 25 Min.
    Tipping: Part 1 w/ Le Pigeon

    Tipping: Part 1 w/ Le Pigeon

    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.

    • 26 Min.
    Soul Food Movement w/ Minnie Bell's

    Soul Food Movement w/ Minnie Bell's

    Fernay McPhearson is the chef and owner of Minnie Bell’s Soul Movement in Emeryville, California. In this episode, she shows me around the Fillmore District of San Francisco - her home and the place her family has lived for three generations. She’s been trying for years, with the help of the business incubator La Cocina, to open a restaurant in the neighborhood that was once a cultural hub for African Americans, but she's run up against so many barriers. 

    • 33 Min.
    You Need A Plan w/ Opening Soon

    You Need A Plan w/ Opening Soon

    Jenny Goodman and Alex McCrery founded Tilit, a chef and restaurant industry workwear brand, in 2012, and they’re killing it. But before they had a successful workwear brand they opened a restaurant in Brooklyn called Goods - and it closed in 6 months. We talk with Jenny and Alex in this episode about what happened to Goods, what they learned through the experience, and how they’ve used that experience to help others learn how to better open and run a restaurant. 

    • 23 Min.
    End of Year Special! w/ Long Distance, Racist Sandwich, and Salt + Spine

    End of Year Special! w/ Long Distance, Racist Sandwich, and Salt + Spine

    Katy spends some time reflecting on the last year - and shares some of our favorite podcasts for you to listen to. We share a few clips from those shows in this episode and the links to the full episodes (plus some extras) are below. 

    • 33 Min.
    Food Delivery Apps w/ Homeroom

    Food Delivery Apps w/ Homeroom

    What happens when tech startups backed by venture capital create food delivery apps, and a whole new system, that is relied on by restaurant folks across the U.S.?

    • 35 Min.

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