Copper & Heat Podcast Loading Dock Talks w/ Chef Preeti Mistry
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A podcast exploring the complex culture of restaurant kitchens.

Podcast

exploring the unspoken rules and traditions of restaurants.

Creative

a digital production studio for food, beverage, and hospitality businesses

Winner of the 2023 James Beard Broadcast Media Award for Audio Programming

and Winner of the 2019 James Beard Media Award for Best Podcast

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Season 4: Value

In 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 undervalued? 

 

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View fullsize Is 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
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View fullsize 💫 Neeeeeew Episode! 💫⁠ ⁠ And today we're talking about butchery 🥩⁠ ⁠ With the rise in sustainable, craft, and local food movements, are the people behind the food, like meat, valued more than in the past?⁠ ⁠ Meat in the U.S. has had a complicated
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View fullsize ✨New episode out now!✨ As 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, b
View fullsize 💥 New episode out now! 💥⁠ ⁠ 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?⁠ ⁠ In this re-release
View fullsize 💥 New episode out now 💥⁠ ⁠ How 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 b
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View fullsize 💥 New episode out now! 💥⁠ ⁠ What does the popularity of culinary foam say about the types of food – and the kinds of chefs – we value?⁠ ⁠ When Geraldine DeRuiter (aka @theeverywhereist) wrote about her meal at “the worst Michelin
 

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“...questions the unspoken rules that keep restaurant work in a vice grip”
— The New York Times
“[An] anger-inducing, reality-checking, incredibly moving show”
— The Bello Collective
“After just one season on air, Copper & Heat is already making waves in the American food landscape”
— 7x7
 

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