Latest Finedining Podcast Episodes
Southern Smoke Dispatch w/ Chefs Reem Assil and Carlo Lamagna
Copper & Heat - December 12, 2023 17:27 - 1 hour ★★★★★ - 107 ratingsIn this episode, Katy talks with chefs Reem Assil of Reem’s California in San Francisco, and Carlo LaMagna of Magna Kusina in Portland, OR, and Magna Kubo in Beaverton. Reem is a Palestinian-Syrian chef and activist who was a semifinalist for the James Beard Foundation Best Chef West award in ...
Southern Smoke Dispatch w/ Chefs Ana Castro and G Benchawan Painter
Copper & Heat - December 05, 2023 13:00 - 39 minutes ★★★★★ - 107 ratingsIn this episode, Katy talks with chefs Ana Castro of Lengua Madre in New Orleans, and “G” Benchawan Painter from Street to Kitchen and Th_Prsrv in Houston. Ana was one of the 2022 Food & Wine Best New Chefs and Lengua Madre was a Bon Appetit 50 Best New Restaurant. G won the 2023 James Beard Awa...
Southern Smoke Dispatch w/ Chef Emmanuel Chavez
Copper & Heat - November 28, 2023 13:00 - 42 minutes ★★★★★ - 107 ratingsIn this first episode, Katy talks with chef and co-owner Emmanuel Chavez of Tatemó in Houston. Emmanuel was recognized as one of the 2023 Food & Wine Best New Chefs, and Tatemó was named a finalist for the 2023 James Beard Foundation Award for Best New Restaurant. In this episode, Katy and Emman...
"Be A Girl" 5 Years Later: Part 3 w/ Kiah Fuller
Copper & Heat - November 21, 2023 17:26 - 26 minutes ★★★★★ - 107 ratingsIn this last episode of our 5 Year Reflection miniseries, we catch up with Kiah Fuller, co-owner of Far Out Catering in the Bay Area. Plus, we ask the question of all three of our interviewees: what's your biggest takeaway from the last 5 years?
"Be A Girl" 5 Years Later: Part 2 w/ Courtney Moisant
Copper & Heat - November 15, 2023 20:32 - 20 minutes ★★★★★ - 107 ratingsIn this episode, we catch up with Courtney Moisant, former pastry chef of Manresa Restaurant, pastry consultant, and founder of soon-to-open Gelato Coco. When Manresa Restaurant closed for good at the end of 2022, she decided to leave fine dining for good to start her own thing, a trend that Kat...
"Be A Girl" 5 Years Later: Part 1 w/ Edalyn Garcia
Copper & Heat - November 08, 2023 19:12 - 24 minutes ★★★★★ - 107 ratingsIn this episode, we catch up with Edalyn Garcia. Of the 5 women we interviewed in Season 1, she is the only one still working full-time in restaurants and she's worked her way up to Executive Chef. Plus, Katy and Rachel get some updates on the stats of women working their way up the brigade in r...
From The Sporkful: The Brewer rewriting The Story of Beer in Iran
Copper & Heat - May 18, 2023 18:09 - 35 minutes ★★★★★ - 107 ratingsToday's episode is from our friends over at The Sporkful. Zahra Tabatabai’s parents grew up in an Iran that would be unrecognizable today. “The pictures I see of my family in Iran in the sixties and seventies, they're in bikinis at the beach, drinking beer,” she says. Now, after the 1979 Islam...
Introducing “The Build” from Opening Soon
Copper & Heat - April 25, 2023 19:36 - 33 minutes ★★★★★ - 107 ratingsWe have a guest episode this week from our friends at Opening Soon. In this season of Opening Soon, we’re undertaking a project we’ve been wanting to do for years. In The Build, we’re going to follow one chef’s journey to open a brand new restaurant as it’s happening. From the moment that they...
It’s Blame the Lunch Worker First and Foremost: Guest Episode from LWC Studios
Copper & Heat - March 16, 2023 17:30 - 36 minutes ★★★★★ - 107 ratingsLess than $2. That’s how much the Santa Ana Unified school district can afford to spend on one student’s lunch each day. The $14 billion budget of the National School Lunch program stretches thin, and school nutrition workers are often the target of kids’ complaints. Reporter Jessica Terrell exp...
Zero Stars: Why is a Tire Company Rating Food?
Copper & Heat - February 02, 2023 16:58 - 38 minutes ★★★★★ - 107 ratingsWhen Katy was working in the Bay Area in her early 20s, she would have given the Michelin Guide 3 stars, because those were the restaurants she felt like she had to work to learn about the most innovative and interesting food. How has that changed? In this last episode of our fourth season, Kat...
The Brigade System: a conversation w/ Telly Justice & Mike Sheats
Copper & Heat - January 23, 2023 17:00 - 35 minutes ★★★★★ - 107 ratingsTelly Justice and Mike Sheats worked together at Five & Ten in Athens Ga., where Justice worked her way up to chef de cuisine and Sheats was an AM chef. Once they started their own projects, the chefs knew that the strict brigade system, codified by Georges-Auguste Escoffier more than a hundred ...
It's Corn: Process & Purpose
Copper & Heat - January 05, 2023 18:53 - 35 minutes ★★★★★ - 107 ratingsThe United States is the top producer of corn in the world, yet only 40% of that corn is destined for someone’s plate. The industrialization of corn in the Americas is a story of colonization, appropriation, and capitalism. But there are also stories of people finding ways to celebrate biodivers...
Tasting Menus: A Dining Experience
Copper & Heat - December 15, 2022 17:00 - 38 minutes ★★★★★ - 107 ratingsWelcome to the Copper & Heat audio tasting menu. This 6-course experience takes you through dishes from pivotal points in the history of the modern tasting menu. Vote for us in the first inaugural Signal Awards! We were nominated for a Signal Award in the Food & drink category, and we need you...
Is Culinary School Worth It?
Copper & Heat - December 01, 2022 19:05 - 29 minutes ★★★★★ - 107 ratingsIs culinary school worth the investment in terms of money and time? This is a question posed by hundreds of thousands of people as they enter the culinary field. Is it worth spending the money to go to culinary school when I can just work my way up in the industry? Culinary schools have long...
Meat Your Butcher: The Craft of Cutting Meat
Copper & Heat - November 10, 2022 18:25 - 36 minutes ★★★★★ - 107 ratingsMeat in the U.S. has had a complicated history which in recent years has spurred on the resurgence of interest in whole animal butchery and neighborhood butcher shops. But even as meat prices have risen, how have the people working behind the counter been affected? In this episode, we speak wit...
Screen to Table: Influencing the Craft of Cooking
Copper & Heat - October 27, 2022 16:00 - 28 minutes ★★★★★ - 107 ratingsAs cooks and others from the restaurant industry leave traditional jobs to strike out on their own, what does it mean for the craft of cooking? Food is an inherently sensual thing. Sure, it needs to look visually appealing, but that doesn't necessarily say that you are good at the craft of cook...
Value of a Meal (w/ Kin Restaurant)
Copper & Heat - October 13, 2022 19:00 - 36 minutes ★★★★★ - 107 ratingsIn this re-release of the first episode of our second season, we’re going to Boise, Idaho to talk with the team at Kin Restaurant. In a small city that’s growing and changing rapidly, what does a small, fine-dining, tasting menu restaurant do to not only educate diners on the value of good food ...
Abalone: The Cost of Consumption
Copper & Heat - September 29, 2022 17:00 - 36 minutes ★★★★★ - 107 ratingsHow have chefs and the restaurant industry contributed to the near-extinction of abalone, the prized mollusk often associated with fine dining? Indigenous tribes up and down the coast of what is today California have been eating abalone for thousands of years. In the 20th and 21st centuries, th...
Foam: Chef's Kiss? (w/ Geraldine DeRuiter)
Copper & Heat - September 15, 2022 16:00 - 35 minutes ★★★★★ - 107 ratingsWhat does the popularity of culinary foam say about the types of food – and the kinds of chefs – we value? When Geraldine DeRuiter wrote about her meal at “the worst Michelin starred restaurant, ever,” she didn’t expect to start a global controversy. The tasting menu she had at Bros, in Lecce, ...
Copper & Heat is back for Season 4!
Copper & Heat - September 01, 2022 12:00 - 1 minute ★★★★★ - 107 ratingsIn this season of Copper & Heat we're exploring the concepts of value and craft in the world of food. Why are some cuisines considered more valuable than others (and therefore command a higher price point)? Is food art, craft, or both? Why is restaurant labor considered "low-skill" and underval...
Guest Episode From: So You Want to Run a Restaurant Podcast
Copper & Heat - July 27, 2022 16:00 - 38 minutes ★★★★★ - 107 ratingsWe're still working on season 4, but in the meantime we're sharing some shows that we love! Today's guest episode is from the So You Want to Run a Restaurant podcast powered by Back of House. Back of House connects restaurant operators with the technologies and ideas they need to move their bus...
From What’s Your Problem?: The Quest for the Perfect Avocado
Copper & Heat - May 26, 2022 16:00 - 13 minutes ★★★★★ - 107 ratingsWe're sharing a special preview of the new podcast, What’s Your Problem? from Pushkin Industries. What’s Your Problem? explains the problems really smart people are trying to solve right now, from creating a drone delivery service to building a car that can truly drive itself. Jacob Goldstein,...
Introducing: Sounds Like the Holidays
Copper & Heat - December 22, 2021 18:25 - 16 minutes ★★★★★ - 107 ratingsThe Copper & Heat Creative team has been busy this holiday season producing a new ASMR podcast for Tastemade and Mastercard. Each episode, a chef takes you through their favorite holiday recipes with lots of stories and sounds. So whatever you’re doing this holiday season, put on some headphone...
Grassroots Growth w/ Cocina del Corazon
Copper & Heat - April 19, 2021 18:18 - 16 minutes ★★★★★ - 107 ratingsIn 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 networ...
Finding your Niche w/ Zoe Adjonyoh
Copper & Heat - April 19, 2021 18:15 - 19 minutes ★★★★★ - 107 ratingsIn 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 fr...
Developing Your Voice w/ Jenny Dorsey
Copper & Heat - April 19, 2021 18:12 - 16 minutes ★★★★★ - 107 ratingsIn 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 s...
Demystifying Collective Action (w/ Jesse Kadjo & Tsehaitu Abye)
Copper & Heat - April 05, 2021 15:00 - 27 minutes ★★★★★ - 107 ratingsIn 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 Pod...
Tartine Union: A Case Study (w/ Matthew Torres & Tsehaitu Abye)
Copper & Heat - April 05, 2021 15:00 - 39 minutes ★★★★★ - 107 ratingsIn 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...
Tartine Union: A Case Study (w/ Matthew Torres & Tsehaitu Abye)
Copper & Heat - April 05, 2021 15:00 - 39 minutes ★★★★★ - 107 ratingsIn 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...
Understanding DEIA (w/ Dr. Erinn Tucker & Terri Evans)
Copper & Heat - March 22, 2021 18:36 - 22 minutes ★★★★★ - 107 ratingsIn 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 th...
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