Copper & Heat

Season 3 Trailer: Pre-Shift

Mon, 18 Jan 2021 18:37:01 +0000

Named for the pre-service meetings where staff gets all the updates, specials, and other details, Pre-Shift is about you the 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!

Leading the Way in Labor & Wage Issues

Wed, 16 Sep 2020 14:30:00 +0000

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? Are we looking to the chefs that are just now getting to the conversation - or are we looking to the chefs that have been doing the work and putting their necks on the line for years?

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

Dahlia hosted season 2 of The Garnish podcast and is now working on the publication On the Line by Toast.

Open Book Finances: Part 2 w/ Mei Mei

Fri, 08 May 2020 14:30:00 +0000

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 sudden restaurant finances were on everybody’s mind.

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

Otoño 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.

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.

Open Book Finances: Part One w/ Mei Mei

Tue, 05 May 2020 14:30:00 +0000

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.

Illness & Injury w/ Giving Kitchen

Tue, 17 Mar 2020 15:00:00 +0000

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.

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.

The Makers: The Next Evolution of Mexican Cuisine w/ Gabe Erales, Rico Torres & Diego Galicia

Tue, 03 Mar 2020 16:00:00 +0000

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 their craft.

In this episode, Chefs Gabe Erales, Rico Torres, and Diego Galicia discuss how they are challenging their diners’ expectations of Mexican food at their restaurants in Texas.

Check out more at chefsfeed.com/makers.

We’ll be back in a couple weeks with the next episode in Season 2: Overhead!

Tipping: Part 2 w/ One Fair Wage

Tue, 18 Feb 2020 15:00:00 +0000

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 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

Tipping: Part 1 w/ Le Pigeon

Tue, 04 Feb 2020 15:00:00 +0000

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. 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, 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.

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

Soul Food Movement w/ Minnie Bell's

Tue, 21 Jan 2020 15:30:00 +0000

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 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.

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.

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:

You Need A Plan w/ Opening Soon

Tue, 07 Jan 2020 15:30:00 +0000

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.

Check out their podcast: Opening Soon

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.

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

Mon, 30 Dec 2019 00:34:42 +0000

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 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

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

Food Delivery Apps w/ Homeroom

Tue, 10 Dec 2019 16:00:00 +0000

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-Bellany, business reporter from the New York Times, joins us again to talk about some of the larger national trends.

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!

Family Meal w/ Luis Aldana

Tue, 03 Dec 2019 15:30:00 +0000

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!

Understaffed & Undocumented w/ Teresa Montaño

Tue, 26 Nov 2019 15:00:00 +0000

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 for the New York Times business desk, joins us to break down the complicated context on a national level.

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!

Family Meal w/ Ray Delucci

Tue, 19 Nov 2019 15:00:00 +0000

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.

Value of a Meal w/ Kin Restaurant

Tue, 12 Nov 2019 15:00:00 +0000

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.

More info:

Kin Restaurant: http://instagram.com/kin_boise

This season is sponsored by Pared. Copper & Heat listeners get 30% off their first gig. Visit pared.com/copper to get started and use the code COPPER when booking.

Season 2 Trailer: Overhead

Tue, 05 Nov 2019 16:00:00 +0000

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.

Family Meal w/ Meagan Stout

Wed, 21 Aug 2019 18:44:10 +0000

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!

Introducing Family Meal

Tue, 13 Aug 2019 15:00:00 +0000

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!

Awards & Imposter Syndrome w/ Geraldine DeRuiter

Mon, 08 Jul 2019 15:00:00 +0000

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 representation in food media:

Five Major Takeaways From the 2019 James Beard Awards by Hillary Dixler Canavan

A Critic for All Seasons by Korsha Wilson

For Our Food Culture To Diversify, Our Restaurant Criticism Needs To, Too by Irene Li

Be A Girl Episode 8 : Changes

Wed, 27 Mar 2019 08:02:05 +0000

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
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 & Cook On
- On Telling Women’s Stories with Sara B Franklin
- On Partnership with Jody Williams and Rita Sodi

Here are some organizations and businesses that are doing some really cool things in the industry:

La Cocina “is a nonprofit working to solve problems of equity in business ownership for women, immigrants, and people of color” by providing business mentorship, incubation, and marketing for new food businesses.
The Table - The mission of The Table is to “empower and support womxn in the food industry… The Table is committed to closing the gap in representation and leadership fo womxn in the food industry. By providing an environment to cultivate and showcase talent, we will create a paradigm shift in championing the next generation of chefs and independent food makers.”
Radical Xchange “is an experience based collective. We use food and beverage as a converyor for art, music, history and community.” This year (2019) they hosted the first Resistance Served conference that was all about giving “context to the hospitality industry and celebrate what Black and African-American peoples have created.”
Equity At The Table operates under the mantra “Build a longer table, not a higher fence.” it is a “digital directory for women/non-binary individuals in food with a focus on POC and LGBTQ+ members.
Cherry Bombe is a biannual magazine, podcast, and annual Jubilee conference that celebrates women and food.

Be A Girl Episode 7 :The View From the Kitchen w/ Kim Severson, Chef Reem Assil, Chef Dominique Crenn & Chef Tanya Holland

Tue, 04 Dec 2018 16:00:00 +0000

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.

Listen to the full discussion at https://www.copperandheat.com/episodes/episode-7-the-view-from-the-kitchen

Be a Girl Episode 6: Chef David Kinch

Tue, 16 Oct 2018 15:00:00 +0000

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

Be A Girl Episode 5: Chef

Mon, 10 Sep 2018 03:20:41 +0000

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-affirmative-feminism-in-action.html)

Be A Girl Episode 4: Balance

Thu, 16 Aug 2018 04:26:50 +0000

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!

Be A Girl Episode 3: Strength

Tue, 31 Jul 2018 14:00:00 +0000

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.

Be A Girl Episode 2: Oddity

Tue, 17 Jul 2018 07:28:20 +0000

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

Be A Girl Episode 1: Brigade

Tue, 17 Jul 2018 07:22:06 +0000

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 McCarron
- RestaurantHer

Season 1 Trailer: Be A Girl - Women in Fine Dining Kitchens

Thu, 05 Jul 2018 18:51:35 +0000

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.