show episodes
 
Welcome to Perspectives, our look at the fabric of our city and what makes Louisville so interesting and full of possibilities, it’s our take on the trends and events in town, what’s happening and when, and why it’s important to you - all brought to you by Lenihan Sotheby's International Realty in Louisville, KY.
 
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 kitc ...
 
Blood and Gut$ Podcast is about food, kitchen culture and our feelings. Kalen and David are cooks based in Seattle, WA, We talk about the restaurant and fitness industry, personal issues and entrepreneurship. Guests join us to shine a light on what it takes to run their small business. The passion. The heart and soul. The blood and guts.
 
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show series
 
In this Pre-Shift, we talk with Jazmin Villalta and Enrique Soriano from Cocina del Corazon about how grassroots growth has allowed them to thrive while sticking to their values. Where to find them: Their website Instagram Facebook Check out One Star Podcast Network the first podcast network dedicated to representing voices and stories from the ser…
 
In this Pre-Shift, we talk with Zoe Adjonyoh about how she found her niche and followed her purpose as she’s built her business. Where to find Zoe: Her 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 indus…
 
In this Pre-Shift, we chat with Jenny Dorsey about how she has developed her voice and how she practices kindness with herself. Where to find Jenny: Her website Instagram Twitter Studio ATAO Check out One Star Podcast Network the first podcast network dedicated to representing voices and stories from the service industry with shows created by servi…
 
In this Pre-Shift we hear about the successful unionization efforts of the Tartine Union in San Francisco from one of the people that was there from the beginning, Matthew Torres. Plus, we hear a little more about the general steps to unionizing from Tsehaitu Abye, a community organizer from One Fair Wage. Guests: Matthew Torres - Tartine Union @Ta…
 
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…
 
In this Pre-Shift we’re talking about DEIA - diversity, equity, inclusion, and access - what it is, and how one restaurant has worked to implement better practices. 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 Georg…
 
In this Pre-Shift we’re talking about privilege and bias - what those words mean, how they play out in our lives, and what we can do to be better. 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 Univers…
 
We're so excited to be a part of the brand new One Star Podcast Network. This week, we're bringing the amazing Sidework Podcast to our feed. Take a listen to hear an interview with activist and baker Cass Vogel about her struggle to organize and unionize her coworkers @donutfriendunited. ⁠ We'll be back with Pre-Shift episodes in a couple weeks. In…
 
In this Pre-Shift, we’re talking about how we can support each other through mental health challenges. Guests: Hassel Aviles & Ariel Coplan - co-founders of Not 9 to 5 @not9to5_ More resources to help support your friends and coworkers: QPR Institute Suicide Prevention Training Mental Health First Aid Course Primary Concerns of the Hospitality and …
 
In this Pre-Shift, we’re talking about how we can learn new ways to cope with stress. Guests: Laura Green - counselor and owner of Healthy Pour @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 Mana…
 
In this Pre-Shift we’re talking about boundaries - why it’s so hard to set them, how to figure out what our boundaries are, and how to have those awkward and sometimes scary conversations. Guests: Hassel Aviles and Ariel Coplan - Co-founders of Not 9 to 5 @not9to5_ Grace Guber - hospitality professional and host of The Family Meal podcast @theguber…
 
In this Pre-Shift, learn about valuing the work you do and negotiating a pay raise or promotion. Guests: Rachel Ramsey - owner and operator of Measured HR @rachelrramsey Adan Callsen - owner of Under the Table Boise from @under_the_table_boise More resources to help with negotiating: “15 Rules for Negotiating a Job Offer” by the Harvard Business Re…
 
In this Pre-Shift, we’re talking about how, despite all of the challenges to dealing with conflict, we can reframe the idea of conflict and how we approach those tense conversations with coworkers. Guests: Laura Green - licensed counselor and hospitality industry professional at Healthy Pour @healthy.pour Rachel Ramsey - owner of Measured HR @rache…
 
For this first Pre-Shift, we’re talking about why it’s so hard for us in hospitality to give and receive feedback effectively and how we can do the work to be better. Guests: Laura Green - licensed counselor and hospitality industry professional at Healthy Pour @healthy.pour Zach Ferguson - hospitality industry professional and podcast host at Rest…
 
Named for the pre-service meetings where staff gets all the updates, specials, and other details, Pre-Shift is about getting you tips, tools, and resources of working in hospitality. We're focusing on the issues that hospitality workers face every day - from coping with stress to setting boundaries, from intersectionality to community organizing. W…
 
The systems that the restaurant industry is built on don’t work - they’re built on power imbalances and devaluing the labor of hospitality workers. More folks than ever are questioning these systems and looking to make change in the industry. As we’re trying to make changes to labor and wage issues in restaurants - who are we looking to as leaders?…
 
On March 9th, Chef Irene Li, owner of Mei Mei Restaurant in Boston, opened their finances to the public at an event called Open Book Open House. The purpose? To get people having more open and honest conversations around restaurants and money. But just a week after the Open Book Open House, restaurant dining rooms closed due to COVID and all of a s…
 
Mei Mei in Boston has been an open book restaurant since 2017. They train their entire staff on the finances so that everyone can have a voice in making the restaurant run more efficiently. But on March 9th, Chef Irene Li, owner of Mei Mei decided she wanted to take the education a step further and open their books to the public. What do the financ…
 
What happens when you get sick or injured and you work in a restaurant? You keep working. At least, that’s how it’s always been. With low wages, lack of access to benefits, and usually nonexistent paid leave, the workers living paycheck to paycheck can’t really take care of their health. Giving Kitchen, a nonprofit in Atlanta, Georgia, is attemptin…
 
We’re taking a brief break from our second season to introduce you to the other project that the Copper & Heat team has been working on. It’s called The Makers - a four part mini-series brought to you by ChefsFeed in paid partnership with Maker’s Mark bourbon. In each episode of The Makers, we talk with chefs about their one-of-a-kind approaches to…
 
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. Surprise! The tippi…
 
Why do servers and food runners in the front of the house make so much more money than the cooks? Why do they get to keep all the tips? When Katy was working in fine dining kitchens, the cooks were asking these 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…
 
Soul Food Movement w/ Minnie Bell’s Fernay McPherson is the chef and owner of Minnie Bell’s Soul Movement in Emeryville, California. In this episode, she shows me around the Fillmore 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 …
 
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 throu…
 
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. Long Distance Radio is a documentary podcast about stories in the Filipino diaspora. Hosted and produced by Paola Ma…
 
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.? We chat with the folks at Homeroom To Go - the takeout-only location of the popular Oakland, CA mac and cheese restaurant - about how these apps have affected their business. David Yaffe…
 
In this Family Meal we hear from Luis Aldana, kitchen manager at Homeroom in Oakland, California. Luis talks about being proud of his team on a day when they were short-staffed and very busy. Share your thoughts and stories at copperandheat.com/share-your-story Can't wait to hear from you! See Privacy Policy at https://art19.com/privacy and Califor…
 
In this episode, we’re headed to Los Angeles to talk with Chef Teresa Montano about her experience opening two restaurants and trying to find staff in a time when there aren't enough cooks and there's a crackdown at the border - two overwhelming issues that overlap and make life hard for chefs and restaurant owners. David Yaffey-Bellany, reporter f…
 
In this episode of Family Meal, we hear from Ray Delucci, a cook and host of the podcast Line Cook Thoughts. He shares his experiences with making financial decisions in his cook career and thoughts on staging. Plus, Katy was on Line Cook Thoughts this last week and she and Ray have a great conversations. Check out that interview on the Line Cook T…
 
In this first episode of our second season, we’re going to Boise, Idaho, to talk with the team at Kin Restaurant. In a small city that’s growing and changing rapidly, what does a small, fine-dining, tasting menu restaurant do to not only educate diners on the value of good food, but also educate their employees about the value of themselves as rest…
 
The business of running a restaurant is incredibly complicated. There are systems in place that owners, chefs, and cooks have to learn to navigate, often while operating on razor-thin profit margins. From questioning long-standing traditions like the tipping system, to adapting to new trends like the explosion of food delivery apps, each episode of…
 
In this episode of Copper & Heat Family Meal we hear from Meagan Stout, Chef de Cuisine at Madeready Libations & Liberations in Nashville. In this Family Meal, she talks about her experiences as a black woman navigating wage negotiation and confronting HR about making less than an inferior. Thank you so much for sharing your stories Meagan! It’s yo…
 
Welcome to the first ever Copper & Heat Family Meal, the mini episodes for you, our listeners, to share your stories. Help us as we ramp up for season 2 by taking our listener survey here. Take out your phone, record a voice memo and send it to hello@copperandheat.com. For season 2, we want to hear about your experiences with money. Here’s a couple…
 
It’s been a wild few months for us at Copper & Heat! Back in April we won a James Beard Broadcast Media Award and we’re still reeling. In this episode, Katy talks to Geraldine DeRuiter, another James Beard Media winner, about some of the complicated feelings that come along with winning an award, being in the spotlight, and how we keep creating. Th…
 
Sarah Trickler aka Cat Child joins David for a talk about fantasy photography, art and modeling. We jump into her upbringing in Spokane WA and the support she grew up with. Get into the nuts and bolts of artistic expression. Where the passion comes from. How she got started and where she is heading. We talk relationships. Leaving an abusive situati…
 
Elli and Jarrett of Elli-vated Goods join David for a conversation about how they started, the health and wellness space, and where they are heading. Starting at Retreat, cafe in Greenlake. Elli develops the menu and products centered around health and wellness for an active community. First with wellness drinks, rooted in hormonal health. Then to …
 
Astro Domina joins David and Kalen to talk about being a dominatrix, YouTube creator, dungeon owner, cam girl, etc. in today's world. We discuss how and why she got started, where she is heading and overall what dominating men for money is like. We talk about the community, parties, kinks, spas and groups. Psychology behind fetishes. POV humiliatio…
 
Kalen and David catch up. Kalen talks about his experience at the Beecher's Mac and Cheese extravaganza. Marketing of ice cream. Single source scoops?!?! We get into owning guns. Debate options of knife fighting. Practicality. Arming teachers. Adjusting. Home use. Protection. Climate refugees. Hunting? Talk about day to day. Nothingness. Free time.…
 
Ryan Calkins, Port of Seattle Commissioner, jumps on with David and Kalen to discuss how he started, the environment, his responsibilities, and Seattle politics. This is a deep and dense conversation that covers a whole host of perinate subject matters affecting Seattle and this country. Climate change. Taxation, equity and inclusion. City hall. Ma…
 
Kalen and David talk restaurant concepts. Dining expectations. Restaurateurs and franchises. Excitement. Branding. Dave's food. Funding and systems. Popups and brick/mortars. Customer's social contract. Cheese Cake Factory. Building systems. Practicality. Financing. We get into the next moves at Adana. Guest chef nights. Industry secret dish option…
 
This is the last episode in the Be A Girl season. Over the last 7 episodes, we’ve talked about a lot of the challenges facing women working in restaurant kitchens - from the hierarchical structure of the kitchen, to the stereotypical view of women’s cooking. Though there aren’t any clear-cut solutions we ask: What has changed? How are those changes…
 
David and Kalen sit down with Joseph Coury, Senior Vice President of the Veterinary Division at California Bank of Commerce and talk about financing small businesses. We start with how Joe ended up in the Pacific Northwest, a little background in love and Cleveland, and tips on moving cross-country. We get into the meat of veterinary/restaurant bus…
 
David talks to Henry Vance, photographer and old buddy. We talk about how he got started (cash from weed) and what led him to experiment with playboy style photography. He details how it is to work with models TFP (trade for print), utilization of social media platforms, collaborations, aesthetics, creativity, nipple detecting, backing up your work…
 
Markham McIntyre, chief of staff of Seattle Metropolitan Chamber of Commerce jumps on and talks Seattle politics with David. We start with what his organization does and how it relates to the restaurant industry. We talk about working with Seattle Restaurant Alliance and current issues affecting them, namely staffing. We talk comprehensive immigrat…
 
Dr. Ayla Hopkins jumps on and we talk about starting up a business in the healthcare space; her love of being a naturopathic doctor; and her own hustle. We discuss current state of allopathic medicine, and how she is diving deeper into people's health while being an advocate for B vitamins, other naturopathic doctors and educating the public. We ta…
 
David and Kalen catch up over the last 2 months. We jump into David's experience of fatherhood. Childbirth, blood disease, Seattle Children's Hospital, and adulthood. We get into Kalen's chefdom at Adana. How soy allergies are almost impossible to placate in a Japanese restaurant. Steps into building a cohesive strong kitchen crew. The sliding scal…
 
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