Understaffed & Undocumented w/ Teresa Montaño

Be A Girl Episode 5: Chef: What makes a Chef? What’s the difference between a home cook and a professional one? Why is cooking at home seen as work for women and cooking professionally seen as work for men? How do food media and awards reinforce these stereotypes? A segment of the episode focuses on The World’s 50 Best Restaurants list. To learn more about the list and the controversial Best Female Chef award, check out these links: The World’s 50 Best official website (https://www.theworlds50best.com/) World’s Best 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- by Copper & Heat Radio

30 min listen

Be A Girl Episode 1: Brigade: 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? More info 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 “28 Pie Charts That Show Female Representation in Food” by Amanda Kludt What inspired the season Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen by Deborah Ann Harris and Patti Giuffre “When Male Chefs Fear the Specter of ‘Women’s Work’” by Meg McCarron “A Day In the Life of a Line Cook at One of NYC's Fanciest Restaurants” by Amanda Shapiro “The Chefs We Don’t See” by Meg M by Copper & Heat Radio

31 min listen

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. Surprise! by Copper & Heat Radio

26 min listen

Be A Girl Episode 3: Strength: What kind of strength does it take to make it in a kitchen? Why is it that weakness is gendered as female (“stop being a little girl”)? How does the pressure to be tough affect cooks? How do cooks and chefs deal with that pressure? We talk about stress, anxiety, and depression in this episode. For those struggling, The Chefs With Issues Facebook Community and Website are wonderful and have helped me personally a lot. Remember, you are not alone. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. by Copper & Heat Radio

27 min listen

Be A Girl Episode 4: Balance: What kind of pressures do cooks face to always be at work? How do you find balance while working in kitchens? Why is being a mother seen as the biggest barrier for women working in the industry? What options exist for people who want to have a better work-life balance, but still want to work in interesting restaurants? You heard some snippets from a couple different videos in this episode. If you’d like to see the full things, here they are! #50BestTalks Sydney Eleven Madison Park's Daniel Humm and Will Guidara at #50BestTalks Massimo Bottura, Dominique Crenn and Daniel Humm star at #50BestTalks See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. by Copper & Heat Radio

35 min listen

Season 1 Trailer: Be A Girl - Women in Fine Dining Kitchens: Copper & Heat explores the unspoken rules and traditions of the kitchen. Our first season, Be A Girl, follows host Katy Osuna's experience as a woman working in kitchens of fine dining, Michelin-star, restaurants. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. by Copper & Heat Radio

4 min listen

Family Meal w/ Ray Delucci: 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 Thoughts feed. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. by Copper & Heat Radio

10 min listen

Coping with Stress (w/ Laura Green): In this Pre-Shift, we’re talking about how we can learn new ways to cope with stress. by Copper & Heat Radio

18 min listen

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.? 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. by Copper & Heat Radio

36 min listen

Be a Girl Episode 6: Chef David Kinch: In this episode, Katy sits down with Chef David Kinch, the chef-owner of Manresa Restaurant, a 3-star Michelin restaurant in Los Gatos California. They discuss everything from work-life balance to the media’s role in bringing more equity to fine dining. Listen to the full interview at https://www.copperandheat.com/episodes/episode-6-david-kinch See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. by Copper & Heat Radio

37 min listen

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. by Copper & Heat Radio

33 min listen

Be A Girl Episode 2: Oddity: How does traditional masculinity affect the culture of a restaurant kitchen? As a woman, how do you gain respect? Why are women cooks so rare? How do traditional gender roles play out? Why is the burden on women to change to fit into the culture, rather than the other way around? We talk a lot about my experience as a woman in kitchens, but there’s a lot more to the gender conversation. Here are a couple 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 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. by Copper & Heat Radio

29 min listen

Season 2 Trailer: Overhead: The business of running a restaurant is incredibly complicated. There are systems in place that owners, chefs, and cooks have to learn to navigate, often while operating on razor-thin profit margins. From questioning long-standing traditions like the tipping system, to adapting to new trends like the explosion of food delivery apps, each episode of Overhead tells the story of a restaurant approaching their business in a way that is different than the norm. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. by Copper & Heat Radio

2 min listen

Be A Girl Episode 8 : Changes: This is the last episode in the Be A Girl season. Over the last 7 episodes, we’ve talked about a lot of the challenges facing women working in restaurant kitchens - from the hierarchical structure of the kitchen, to the stereotypical view of women’s cooking. Though there aren’t any clear-cut solutions we ask: What has changed? How are those changes affecting people in the industry? Where do we go from here? Check out these other podcasts. All their episodes are great, but these are some of our favorites about women’s stories. Racist Sandwich Sheet Pan Chicken with a Side of Social Justice (w/ Julia Turshen) Only White Guys Get to be Geniuses (w/ Jen Agg) The Pav to Success (w/ Preeti Mistry) BONUS EPISODE: FUCK THE PATRIARCHY Radio Cherry Bombe Episode 153 Int’l Women’s Day State of the State The Harassment Culture and How to Move Forward Gravy Pop-up Identity: Dinner Series Cultivate Belonging Hostesses of the Movement Keep Calm & Coo by Copper & Heat Radio

38 min listen

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. by Copper & Heat Radio

24 min listen

Value of a Meal w/ Kin Restaurant: In this first episode of our second season, we’re going to Boise, Idaho, to talk with the team at Kin Restaurant. In a small city that’s growing and changing rapidly, what does a small, fine-dining, tasting menu restaurant do to not only educate diners on the value of good food, but also educate their employees about the value of themselves as restaurant workers. by Copper & Heat Radio

37 min listen

Setting Boundaries (w/ Not 9 to 5, Grace Guber, and Rachel Ramsey): 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. by Copper & Heat Radio

21 min listen

Family Meal w/ Meagan Stout: In this episode of Copper & Heat Family Meal we hear from Meagan Stout, Chef de Cuisine at Madeready Libations & Liberations in Nashville. In this Family Meal, she talks about her experiences as a black woman navigating wage negotiation and confronting HR about making less than an inferior. Thank you so much for sharing your stories Meagan! It’s your turn to share your stories about money and finances! Take out your phone, record a voice memo, and send it over to hello@copperandheat.com. And please don’t forget to take our listener survey here! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. by Copper & Heat Radio

9 min listen

Awards & Imposter Syndrome w/ Geraldine DeRuiter: It’s been a wild few months for us at Copper & Heat! Back in April we won a James Beard Broadcast Media Award and we’re still reeling. In this episode, Katy talks to Geraldine DeRuiter, another James Beard Media winner, about some of the complicated feelings that come along with winning an award, being in the spotlight, and how we keep creating. There’s a couple of Geraldine’s blog posts that we talk about in the episode, here they are! “I Made The Cinnamon Rolls From Mario Batali’s Sexual Misconduct Apology Letter” “I Won A James Beard Award and I Think You Are So Great” For more info on this year’s James Beard Media Awards: View the full list of winners here View the full Media Awards Ceremony here Geraldine and I talk about some of the issues with representation and recognition in awards, but there’s so much more to the topic. Here are a couple other articles about what’s happening (or not happening) to improve representati by Copper & Heat Radio

38 min listen

Introducing Family Meal: 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 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. by Copper & Heat Radio

5 min listen

Be A Girl Episode 7 :The View From the Kitchen w/ Kim Severson, Chef Reem Assil, Chef Dominique Crenn & Chef Tanya Holland: This episode is an excerpt from The View From The Kitchen panel event hosted by the New York Times and Yerba Buena Center for the Arts in the summer of 2018. Kim Severson, a New York Times correspondent that was on the team that broke the #MeToo stories in the food industry, has a conversation with Chef Reem Assil, Chef Dominique Crenn and Chef Tanya Holland about issues facing the food industry. Chef Reem Assil https://www.eater.com/2018/4/27/17263640/reem-assil-dyafa-daniel-patterson-oakland-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/ by Copper & Heat Radio

37 min listen

How Do We Savor Change? A Conversation with Geraldine DeRuiter: Katy & Rachel talk to Geraldine DeRuiter about her new book "If You Can't Take the Heat: Tales of Food Feminism, and Fury." by Copper & Heat Radio

56 min listen

Soul Food Movement w/ Minnie Bell's: 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. by Copper & Heat Radio

33 min listen

Season 3 Trailer: Pre-Shift: 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. 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! by Copper & Heat Radio

2 min listen

Family Meal w/ Luis Aldana: 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! by Copper & Heat Radio

5 min listen

Open Book Finances: Part One w/ Mei Mei: 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 finances of a small independent restaurant really look like? Turns out, it’s even rougher than everybody would like to admit. by Copper & Heat Radio

33 min listen

Illness & Injury w/ Giving Kitchen: 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 attempting to mitigate those challenges in their local Georgia community by providing financial assistance and resources to workers going through a financial crisis from injury, illness, a death in the family, or housing crisis due to flood or fire. by Copper & Heat Radio

35 min listen

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. by Copper & Heat Radio

26 min listen

Understaffed & Undocumented w/ Teresa Montaño: 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. by Copper & Heat Radio

29 min listen

Leading the Way in Labor & Wage Issues: 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. by Copper & Heat Radio

33 min listen

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Understaffed & Undocumented w/ Teresa Montaño

Understaffed & Undocumented w/ Teresa Montaño

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