Geraldine has started not one, but two international controversies with her blog "The Everywhereist." A three-time guest on Copper & Heat, we first chatted with her 5 years ago about imposter syndrome after winning a James Beard Award for her blog post about <a href="https://www.everywhereist.com/2018/01/i-made-the-pizza-cinnamon-rolls-from-mario-batalis-sexual-misconduct-apology-letter/">Mario Batali's cinnamon rolls,</a> and then again 2 years ago after her blog post about <a href="https://www.everywhereist.com/2021/12/bros-restaurant-lecce-we-eat-at-the-worst-michelin-starred-restaurant-ever/">her disastrous meal at Bros</a> in Italy went viral. Geraldine's new book, "If You Can't Take the Heat: Tales of Food Feminism, and Fury" explores themes similar to those in her viral blog posts about the systemic challenges of being a woman working in food. In this interview, we talk about the challenges faced by women and non-binary individuals and the importance of speaking out against injustice. Geraldine shares her experiences with her viral blog post about Bros and the subsequent New York Times article, highlighting the biases and dismissive attitudes she encountered. The conversation delves into the pressure to perform a personal brand, as well as the experience of imposter syndrome.  For more from Geraldine: <a href="https://www.penguinrandomhouse.com/books/720922/if-you-cant-take-the-heat-by-geraldine-deruiter/">Buy her new book</a><a href="https://www.everywhereist.com/">Her website</a>Her <a href="https://www.instagram.com/theeverywhereist/">Instagram</a>  |  <a href="https://www.threads.net/@theeverywhereist">Threads</a>

<description>&lt;p&gt;Geraldine has started not one, but two international controversies with her blog "The Everywhereist." A three-time guest on Copper &amp; Heat, we first chatted with her 5 years ago about imposter syndrome after winning a James Beard Award for her blog post about &lt;a href="https://www.everywhereist.com/2018/01/i-made-the-pizza-cinnamon-rolls-from-mario-batalis-sexual-misconduct-apology-letter/"&gt;Mario Batali's cinnamon rolls,&lt;/a&gt; and then again 2 years ago after her blog post about &lt;a href="https://www.everywhereist.com/2021/12/bros-restaurant-lecce-we-eat-at-the-worst-michelin-starred-restaurant-ever/"&gt;her disastrous meal at Bros&lt;/a&gt; in Italy went viral. &lt;/p&gt;&lt;p&gt;Geraldine's new book, "If You Can't Take the Heat: Tales of Food Feminism, and Fury" explores themes similar to those in her viral blog posts about the systemic challenges of being a woman working in food. In this interview, we talk about the challenges faced by women and non-binary individuals and the importance of speaking out against injustice. Geraldine shares her experiences with her viral blog post about Bros and the subsequent New York Times article, highlighting the biases and dismissive attitudes she encountered. The conversation delves into the pressure to perform a personal brand, as well as the experience of imposter syndrome. &lt;/p&gt;&lt;p&gt; &lt;/p&gt;&lt;p&gt;For more from Geraldine: &lt;/p&gt;&lt;p&gt;&lt;a href="https://www.penguinrandomhouse.com/books/720922/if-you-cant-take-the-heat-by-geraldine-deruiter/"&gt;Buy her new book&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.everywhereist.com/"&gt;Her website&lt;/a&gt;&lt;/p&gt;&lt;p&gt;Her &lt;a href="https://www.instagram.com/theeverywhereist/"&gt;Instagram&lt;/a&gt;  |  &lt;a href="https://www.threads.net/@theeverywhereist"&gt;Threads&lt;/a&gt;&lt;/p&gt;
</description>

Katy & Rachel talk to Geraldine DeRuiter about her new book "If You Can't Take the Heat: Tales of Food Feminism, and Fury."

How Do We Savor Change? A Conversation with Geraldine DeRuiter

In 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 2018 and ‘19 and a finalist for the Outstanding Chef award in 2022. She won a 2023 IACP award for her cookbook, Arabiyya: Recipes from an Arab in Diaspora. Carlo’s restaurants highlight modern Filipino cuisine, and he was named one of Food & Wine’s Best New Chefs in 2021. He was nominated for a 2022 James Beard Foundation Award for Best Chef: Northwest & Pacific.In this episode, Katy, Reem & Carlo talk about redefining success and failure, cultural and family pressures when cooking their food, and how they take care of themselves.We recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&B workers, they’ve felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn’t exist for most people in our world. To learn more about their emergency relief and mental health programs, visit their website.  Reem Assil<a href="https://www.instagram.com/reem.assil/">Instagram</a>  |  <a href="https://www.reemscalifornia.com/">Reem’s California</a>  |  <a href="https://www.penguinrandomhouse.com/books/647771/arabiyya-by-reem-assil/">Her book, Arabiyya</a>  | <a href="https://www.hospitality-for-humanity.com/">Hospitality for Humanity</a>Carlo Lamagna<a href="https://www.instagram.com/twistedfilipino/">Instagram</a>  |  <a href="https://magnapdx.com/">Magna Kusina </a> |  <a href="https://www.magnakubo.com/">Magna Kubo</a>Southern Smoke<a href="https://www.instagram.com/southernsmokefoundation/">Instagram</a>  |  <a href="https://www.southernsmoke.org/">Get Help</a>  |  <a href="https://www.southernsmoke.org/donate/">Donate</a>Visit Houston<a href="https://www.instagram.com/visit_houston/">Instagram </a> |  <a href="https://www.visithoustontexas.com/"> Website</a>

<description>&lt;p&gt;In 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. &lt;/p&gt;&lt;p&gt;Reem is a Palestinian-Syrian chef and activist who was a semifinalist for the James Beard Foundation Best Chef West award in 2018 and ‘19 and a finalist for the Outstanding Chef award in 2022. She won a 2023 IACP award for her cookbook, Arabiyya: Recipes from an Arab in Diaspora. &lt;/p&gt;&lt;p&gt;Carlo’s restaurants highlight modern Filipino cuisine, and he was named one of Food &amp; Wine’s Best New Chefs in 2021. He was nominated for a 2022 James Beard Foundation Award for Best Chef: Northwest &amp; Pacific.&lt;/p&gt;&lt;p&gt;In this episode, Katy, Reem &amp; Carlo talk about redefining success and failure, cultural and family pressures when cooking their food, and how they take care of themselves.&lt;/p&gt;&lt;p&gt;We recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&amp;B workers, they’ve felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn’t exist for most people in our world. &lt;/p&gt;&lt;p&gt;To learn more about their emergency relief and mental health programs, visit their website. &lt;/p&gt;&lt;p&gt; &lt;/p&gt;&lt;p&gt;Reem Assil&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.instagram.com/reem.assil/"&gt;Instagram&lt;/a&gt;  |  &lt;a href="https://www.reemscalifornia.com/"&gt;Reem’s California&lt;/a&gt;  |  &lt;a href="https://www.penguinrandomhouse.com/books/647771/arabiyya-by-reem-assil/"&gt;Her book, Arabiyya&lt;/a&gt;  | &lt;a href="https://www.hospitality-for-humanity.com/"&gt;Hospitality for Humanity&lt;/a&gt;&lt;/p&gt;&lt;p&gt;Carlo Lamagna&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.instagram.com/twistedfilipino/"&gt;Instagram&lt;/a&gt;  |  &lt;a href="https://magnapdx.com/"&gt;Magna Kusina &lt;/a&gt; |  &lt;a href="https://www.magnakubo.com/"&gt;Magna Kubo&lt;/a&gt;&lt;/p&gt;&lt;p&gt;Southern Smoke&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.instagram.com/southernsmokefoundation/"&gt;Instagram&lt;/a&gt;  |  &lt;a href="https://www.southernsmoke.org/"&gt;Get Help&lt;/a&gt;  |  &lt;a href="https://www.southernsmoke.org/donate/"&gt;Donate&lt;/a&gt;&lt;/p&gt;&lt;p&gt;Visit Houston&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.instagram.com/visit_houston/"&gt;Instagram &lt;/a&gt; |  &lt;a href="https://www.visithoustontexas.com/"&gt; Website&lt;/a&gt;&lt;/p&gt;
</description>

Katy went on the road to podcast from the Southern Smoke Festival in Houston, TX. In this 3-episode miniseries, she talks to chefs about their journeys with mental health. 

Southern Smoke Dispatch w/ Chefs Reem Assil and Carlo Lamagna

In 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 Award for Best Chef: Texas.In this episode, Katy, Ana, and G talk about dealing with bad customers and reviews, discussing mental health with family, and the different ways they support their team.We recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&B workers, they’ve felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn’t exist for most people in our world. To learn more about their emergency relief and mental health programs, visit their website. Ana Castro<a href="https://www.instagram.com/anabanana_castro/">Instagram</a>  |  <a href="https://www.lenguamadrenola.com/">Lengua Madre</a>  |  <a href="https://nola.eater.com/2023/8/17/23835796/ana-castro-opening-mexican-mariscos-restaurant-closing-lengua-madre-new-orleans">About her new project</a>G Benchawan Painter<a href="https://www.instagram.com/g_benchawan/">Instagram</a>  |  <a href="https://www.streettokitchen.com/">Street to Kitchen</a>  |  <a href="https://www.thprsrv.com/">Th_Prsrv</a>Southern Smoke<a href="https://www.instagram.com/southernsmokefoundation/">Instagram</a>  |  <a href="https://www.southernsmoke.org/">Get Help</a>  |  <a href="https://www.southernsmoke.org/donate/">Donate</a>Visit Houston<a href="https://www.instagram.com/visit_houston/">Instagram</a>  | <a href="https://www.visithoustontexas.com/"> Website</a>

<description>&lt;p&gt;In 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 &amp; Wine Best New Chefs and Lengua Madre was a Bon Appetit 50 Best New Restaurant. G won the 2023 James Beard Award for Best Chef: Texas.&lt;/p&gt;&lt;p&gt;In this episode, Katy, Ana, and G talk about dealing with bad customers and reviews, discussing mental health with family, and the different ways they support their team.&lt;/p&gt;&lt;p&gt;We recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&amp;B workers, they’ve felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn’t exist for most people in our world. &lt;/p&gt;&lt;p&gt;To learn more about their emergency relief and mental health programs, visit their website. &lt;/p&gt;&lt;p&gt;Ana Castro&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.instagram.com/anabanana_castro/"&gt;Instagram&lt;/a&gt;  |  &lt;a href="https://www.lenguamadrenola.com/"&gt;Lengua Madre&lt;/a&gt;  |  &lt;a href="https://nola.eater.com/2023/8/17/23835796/ana-castro-opening-mexican-mariscos-restaurant-closing-lengua-madre-new-orleans"&gt;About her new project&lt;/a&gt;&lt;/p&gt;&lt;p&gt;G Benchawan Painter&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.instagram.com/g_benchawan/"&gt;Instagram&lt;/a&gt;  |  &lt;a href="https://www.streettokitchen.com/"&gt;Street to Kitchen&lt;/a&gt;  |  &lt;a href="https://www.thprsrv.com/"&gt;Th_Prsrv&lt;/a&gt;&lt;/p&gt;&lt;p&gt;Southern Smoke&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.instagram.com/southernsmokefoundation/"&gt;Instagram&lt;/a&gt;  |  &lt;a href="https://www.southernsmoke.org/"&gt;Get Help&lt;/a&gt;  |  &lt;a href="https://www.southernsmoke.org/donate/"&gt;Donate&lt;/a&gt;&lt;/p&gt;&lt;p&gt;Visit Houston&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.instagram.com/visit_houston/"&gt;Instagram&lt;/a&gt;  | &lt;a href="https://www.visithoustontexas.com/"&gt; Website&lt;/a&gt;&lt;/p&gt;
</description>

Southern Smoke Dispatch w/ Chefs Ana Castro and G Benchawan Painter

In 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 Emmanuel talk about his journey to quitting drinking, the responsibilities of leading and taking care of your team, and the ways he stays grounded as Tatemó gains more media attention. We recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&B workers, they’ve felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn’t exist for most people in our world. To learn more about their emergency relief and mental health programs, visit their website. Emmanuel Chavez<a href="https://www.instagram.com/dishwasher89/">Instagram</a>  |  <a href="https://www.tatemohtx.com/">Website</a> Southern Smoke<a href="https://www.instagram.com/southernsmokefoundation/">Instagram</a>  |  <a href="https://www.southernsmoke.org/">Get Help</a>  |  <a href="https://www.southernsmoke.org/donate/">Donate</a> Visit Houston<a href="https://www.instagram.com/visit_houston/">Instagram</a> | <a href="https://www.visithoustontexas.com/"> Website</a>

<description>&lt;p&gt;In 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 &amp; 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 Emmanuel talk about his journey to quitting drinking, the responsibilities of leading and taking care of your team, and the ways he stays grounded as Tatemó gains more media attention. &lt;/p&gt;&lt;p&gt;We recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&amp;B workers, they’ve felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn’t exist for most people in our world. &lt;/p&gt;&lt;p&gt;To learn more about their emergency relief and mental health programs, visit their website. &lt;/p&gt;&lt;p&gt;Emmanuel Chavez&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.instagram.com/dishwasher89/"&gt;Instagram&lt;/a&gt;  |  &lt;a href="https://www.tatemohtx.com/"&gt;Website&lt;/a&gt;&lt;/p&gt;&lt;p&gt; &lt;/p&gt;&lt;p&gt;Southern Smoke&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.instagram.com/southernsmokefoundation/"&gt;Instagram&lt;/a&gt;  |  &lt;a href="https://www.southernsmoke.org/"&gt;Get Help&lt;/a&gt;  |  &lt;a href="https://www.southernsmoke.org/donate/"&gt;Donate&lt;/a&gt;&lt;/p&gt;&lt;p&gt; &lt;/p&gt;&lt;p&gt;Visit Houston&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.instagram.com/visit_houston/"&gt;Instagram&lt;/a&gt; | &lt;a href="https://www.visithoustontexas.com/"&gt; Website&lt;/a&gt;&lt;/p&gt;
</description>

Southern Smoke Dispatch w/ Chef Emmanuel Chavez

In 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?

<description>&lt;p&gt;In 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? &lt;/p&gt;
</description>

We're celebrating 5 years of Copper & Heat by reflecting on the first season "Be A Girl," about Katy's experience working in fine dining kitchens. We look at the stats and chat with some of the women we interviewed in season 1. 

"Be A Girl" 5 Years Later: Part 3 w/ Kiah Fuller

James Beard Award-winning podcast exploring the unspoken rules and traditions of restaurant kitchens through the stories of people that work in them.

Copper & Heat

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