At the Table: The Chef's Guide to Advocacy

Chefs and other leaders in the restaurant industry are powerful forces for change in our troubled food system, leading hunger relief efforts, supporting local farmers, fighting food waste, confronting racism and sexism, and much more. Katherine Miller's book "At the Table" shares essential techniques for becoming a successful advocate, such as focusing philanthropic efforts, pinpointing an audience, developing an argument, recruiting allies, and grabbing people's attention in a crowded media landscape.

Format: Unspecified
Length: 216 pages
Publication date: 30 November 2023
Publisher: Island Press

When Katherine Miller was first approached to train chefs to be advocates, she initially found the idea absurd. This group was renowned for their short tempers and tattoos, rather than being associated with saving the world. However, she soon realized that chefs and other leaders in the restaurant industry hold immense power to bring about positive change in our troubled food system. Chefs are actively leading hunger relief efforts, supporting local farmers, combating food waste, addressing racism and sexism within the industry, and much more.

In her book, At the Table, Miller shares the essential techniques she developed for the James Beard Foundation's Chefs Boot Camp for Policy and Change. Readers will gain valuable insights on how to strategically focus their philanthropic efforts, identify their target audience and craft compelling arguments, recruit allies and mobilize support, and effectively capture people's attention in a crowded media landscape. Miller also shares inspiring stories of chefs who have used these skills to create lasting change. Tom Collichio, for instance, has emerged as one of the world's most respected voices in ending hunger. Bakers Against Racism, a collective of bakers, has successfully recruited over 3,000 individuals to participate in their global bake sales. Chefs across the country have rallied Congress to provide financial relief to the restaurant industry during the peak of the COVID-19 pandemic.

At the Table is a treasure trove of inspiration for anyone who has ever dreamt of making a difference beyond the confines of their restaurant. More importantly, it provides practical methods and strategies to become a successful advocate. It's important to note that you don't need to be a celebrity chef to impact the food system; you simply need the determination and the tools provided in this unique guide.

Weight: 292g
Dimension: 127 x 204 x 18 (mm)
ISBN-13: 9781642832372