Copper & Heat is a podcast exploring the unspoken rules and traditions of restaurant kitchens through the stories of people that work in them. Independently produced in Oakland, California.
Season 1: Be A Girl
Be A Girl is a sound-rich, serialized narrative focused on the question: why do women only represent 19% of chefs, and 7% of head chefs, across the culinary world?
Through co-creator Katy Osuna’s experience working in Michelin-starred kitchens in the San Francisco Bay Area, and the stories of other kitchen employees, we explore how the pressures of traditional masculinity in kitchens impact the people that work in them.
The eight episodes in this season weave together:
Katy’s personal narrative
Discussions with cooks who have worked in some of the country’s most elite restaurants
A conversation with Katy’s old boss, Chef David Kinch
A panel discussion between Chefs Dominique Crenn, Reem Assil, and Tonya Holland hosted by The New York Times
Why We're Making This Podcast
Copper & Heat challenges the exclusionary systems that cooks and chefs have been upholding for generations. We focus on issues that underpin and enable exclusion in the restaurant industry that many don’t question. Why are professional kitchens organized the way they are? What makes a great chef? Who gets the most media attention and awards? Why is the culinary industry dominated by white men?
The restaurant industry is at a point where a lot of ground work 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 kitchens every day.