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In 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 websiteInstagramFacebookCheck out One Star Podcast Network the first podcast network dedicated to representing voices and stories from the service industry with shows created by service industry workers.Sponsors for this episode: Chefstreams - Interactive Livestream Cooking ClassesWe've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165. To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

In 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 websiteInstagramHer cookbookCheck out One Star Podcast Network the first podcast network dedicated to representing voices and stories from the service industry with shows created by service industry workers.Sponsors for this episode: Chefstreams - Interactive Livestream Cooking ClassesWe've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165. To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

In 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 websiteInstagramTwitterStudio ATAOCheck out One Star Podcast Network the first podcast network dedicated to representing voices and stories from the service industry with shows created by service industry workers.Sponsors for this episode: West Michigan Pasta and Provisions - Traditional, Artisan, Dried PastasCheck out WestMichiganPastaandProvisions.com for their awesome selection of extruded pastas and use the code COPPER for 15% off your first order. Let us know what you make!Chefstreams - Interactive Livestream Cooking ClassesWe've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165. To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

In 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 Fair Wage.Guests: Matthew Torres - Tartine Union @TartineUnion @tartineunionTsehaitu Abye - Organizer for One Fair Wage @tsehaitu_ @1fairwage_officialMore Resources: Tartine Letter of Intent to UnionizeStatement Against Unionization from Tartine OwnershipsquTartine Owners Hire Controversial Crisis Flack to Fight Workers’ Unionization Efforts by Eve BateyTartine workers move to unionize by Joe EskenaziDemocratic Socialists of America Restaurant Organizing ProjectInside the Movement to Unionize Tartine Bakery by Ray Levy UyedaJoin us for the Aftershow on 2cents! We’re partnering with a brand new app that will allow us to have conversations directly with you.Join us on 2cents: www.2cents.audio/copperheatThe app is currently in the middle of beta testing and you, as Copper & Heat listeners, are some of the very first people to hear about it. Register to get access to the app and leave an audio comment in our Aftershow. As a thank you from 2Cents, the first 50 people that sign up and leave an audio comment in this week’s Aftershow by Friday, April 9th will get a $20 VISA gift card. Sponsors for this episode: Chefstreams - Interactive Livestream Cooking ClassesWe've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165. To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

In 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 Podcast @jessekadjo Tsehaitu Abye - Community Organizer for One Fair Wage @tsehaitu_ @1fairwage_officialMore resources: Is this Las Vegas hospitality workers union the future of American labor? On PBS News Hour“Restaurant Workers Are Building Solidarity Amid the Pandemic” by Alice HermanWhy don’t restaurant workers unionize? by Sam BlochThe Restaurant Industry Needs to Change for Workers. Collectively, They Can Make That Happen. by Cameron CrowellThe Culinary Union UNITE HERE local affiliate in Las VegasJoin us for the Aftershow on 2cents! We’re partnering with a brand new app that will allow us to have conversations directly with you.Join us on 2cents: www.2cents.audio/copperheatThe app is currently in the middle of beta testing and you, as Copper & Heat listeners, are some of the very first people to hear about it. Register to get access to the app and leave an audio comment in our Aftershow. As a thank you from 2Cents, the first 50 people that sign up and leave an audio comment in this week’s Aftershow by Friday, April 9th will get a $20 VISA gift card. Sponsors for this episode: West Michigan Pasta and Provisions - Traditional, Artisan, Dried PastasCheck out WestMichiganPastaandProvisions.com for their awesome selection of extruded pastas and use the code COPPER for 15% off your first order. Let us know what you make!Chefstreams - Interactive Livestream Cooking ClassesWe've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165. To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

In 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 @windycityribsandwhiskeyDr. Erinn Tucker - Director of the Global Hospitality Leadership master’s program At Georgetown University and Co-Founder of DMV Black Restaurant Week @etucker0818 @dmvbrwMore Resources: “The Great Service Divide” by Restaurant Opportunities Center UnitedRAISE Resources pageTipping w/ Ashtin Berry on the Anthropological PodcastSponsors for this episode: Chefstreams - Interactive Livestream Cooking ClassesWe've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165. To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

In this Pre-Shift we’re talking about privilege and bias - what those words mean, how they play out in our lives, and what we can do to be better.Guests: Chef Jenny Dorsey - chef, activist, and founder of Studio ATAO @chefjennydorsey @studioataoDr. Erinn Tucker - Director of the Global Hospitality Leadership master’s program At Georgetown University and Co-Founder of DMV Black Restaurant Week @etucker0818 @dmvbrwAdan Callsen - owner and trainer @under_the_table_boiseMore resources: Studio ATAO resources blogThe Great Unlearn course by Rachel CargleUnderstanding Pronouns by the LGBT Life CenterCheck Your Privilege Instagram page @ckyourprivilegeSponsors for this episode: West Michigan Pasta and Provisions - Traditional, Artisan, Dried PastasCheck out WestMichiganPastaandProvisions.com for their awesome selection of extruded pastas and use the code COPPER for 15% off your first order. Let us know what you make!Chefstreams - Interactive Livestream Cooking ClassesWe've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165. To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

We're so excited to be a part of the brand new One Star Podcast Network. This week, we're bringing the amazing Sidework Podcast to our feed. Take a listen to hear an interview with activist and baker Cass Vogel about her struggle to organize and unionize her coworkers @donutfriendunited. ⁠We'll be back with Pre-Shift episodes in a couple weeks. In the meantime, check out the other awesome shows in the One Star Podcast Network! In Yo MouthThe Modern WaiterConfessions of a ServerMacaroni Zone

In this Pre-Shift, we’re talking about how we can support each other through mental health challenges.  Guests:  Hassel Aviles & Ariel Coplan - co-founders of Not 9 to 5 @not9to5_ More resources to help support your friends and coworkers: QPR Institute Suicide Prevention Training Mental Health First Aid Course Primary Concerns of the Hospitality and Culinary Industry course from Not 9 to 5 Not 9 to 5 Resources page We Could All Use This Therapist's Advice Right Now by Priya Krishna with Melody Li of Inclusive Therapists Inclusive Therapists resources, books, and articles page   Sponsors for this episode:  Chefstreams - Interactive Livestream Cooking Classes We've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165.  To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

In this Pre-Shift, we’re talking about how we can learn new ways to cope with stress.   Guests: Laura Green - counselor and owner of Healthy Pour @healthy.pour More resources to help with coping with stress: Healthy Pour Resources page How to Build a Self-Care System by Ashtin Berry Building a Self-Care Action Plan by the Readiness and Emergency Management for Schools Technical Assistance Center Learning Healthy Coping Skills with Laura Green and Studio ATAO Therapy 101 with Laura Green and Studio ATAO Sponsors for this episode:  West Michigan Pasta and Provisions - Traditional, Artisan, Dried Pastas Check out WestMichiganPastaandProvisions.com for their awesome selection of extruded pastas and use the code COPPER for 15% off your first order. Let us know what you make! Chefstreams - Interactive Livestream Cooking Classes We've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165.  To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

In this Pre-Shift we’re talking about boundaries - why it’s so hard to set them, how to figure out what our boundaries are, and how to have those awkward and sometimes scary conversations. Guests: Hassel Aviles and Ariel Coplan - Co-founders of Not 9 to 5 @not9to5_  Grace Guber - hospitality professional and host of The Family Meal podcast @theguberosity Rachel Ramsey - owner and operator of Measured HR @rachelrramsey More resources to help you set healthy boundaries: Primary Concerns of the Hospitality and Culinary Industry course from Not 9 to 5 Not 9 to 5 Resources page “10 Ways to Set Healthy Boundaries at Work” from Forbes “4 Ways to Set & Keep Personal Boundaries” from Psychology Today “Boundaries” from @blkfolxtherapy “Navigating Situationships: Getting What You Want and Need in Your Relationships” by Jardin Dogan   Sponsors for this episode:  Chefstreams - Interactive Livestream Cooking Classes We've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165.  To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

In this Pre-Shift, learn about valuing the work you do and negotiating a pay raise or promotion.   Guests:  Rachel Ramsey - owner and operator of Measured HR @rachelrramsey Adan Callsen - owner of Under the Table Boise from @under_the_table_boise More resources to help with negotiating:  “15 Rules for Negotiating a Job Offer” by the Harvard Business Review Minority Negotiations: Breaking Glass Ceilings TED Talk by Loren Bass Know your worth, and then ask for it - TED Talk by Casey Brown How To Ask For A Raise, According to a CEO by NowThis How to Negotiate a Restaurant Management Position by the Chron   Sponsors for this episode:  West Michigan Pasta and Provisions - Traditional, Artisan, Dried Pastas Check out WestMichiganPastaandProvisions.com for their awesome selection of extruded pastas and use the code COPPER for 15% off your first order. Let us know what you make! Chefstreams - Interactive Livestream Cooking Classes We've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165.  To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

In this Pre-Shift, we’re talking about how, despite all of the challenges to dealing with conflict, we can reframe the idea of conflict and how we approach those tense conversations with coworkers.    Guests:  Laura Green - licensed counselor and hospitality industry professional at Healthy Pour @healthy.pour Rachel Ramsey - owner of Measured HR @rachelrramsey   More resources to help with conflict resolution: “How to Have a Disagreement Like an Adult” in the NYT Make All Your Arguments Win-Wint by NPR’s Life Kit “What Productive Conflict Can Offer a Workplace” Jess Kutch TED Talk Amy Gallo “The Gift of Conflict” TED Talk   Sponsors for this episode:  West Michigan Pasta and Provisions - Traditional, Artisan, Dried Pastas Check out WestMichiganPastaandProvisions.com for their awesome selection of extruded pastas and use the code COPPER for 15% off your first order. Let us know what you make!   Chefstreams - Interactive Livestream Cooking Classes We've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165.  To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

For this first Pre-Shift, we’re talking about why it’s so hard for us in hospitality to give and receive feedback effectively and how we can do the work to be better.  Guests:  Laura Green - licensed counselor and hospitality industry professional at Healthy Pour @healthy.pour Zach Ferguson - hospitality industry professional and podcast host at Restaurant Tales Podcast @restauranttalespodcast More resources to help with feedback: Fixed vs Growth Mindset Infographic Dr. Carol Dweck “The Power of Believing You Can Improve” TED Talk Building a Feedback Culture Mindset by Carol Dweck Sponsors for this episode:  Chefstreams - Interactive Livestream Cooking Classes We've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165.  To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

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! 

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.

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. 

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.

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.

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!