When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous.
You don\'t have to be a celebrity chef to change the food system; you just need the will and the tools in this unique guide..
And most importantly, it offers proven methods to become a successful advocate.
At the Table is filled with inspiration for anyone who has ever wanted to make a difference outside the four walls of their restaurant.
Chefs from around the country pushed Congress to provide financial relief to the restaurant industry at the height of the Covid pandemic.
Bakers Against Racism recruited more than 3,000 people to participate their global bake sales.
Tom Collichio became one of the word\'s most respected voices on ending hunger.
Miller also shares the moving stories of chefs who used these skills to create lasting change.
Readers will learn how to focus their philanthropic efforts; pinpoint their audience and develop their argument; recruit allies and support action; and maybe most importantly, grab people\'s attention in a crowded media landscape.
In At the Table , Miller shares the essential techniques she developed for the James Beard Foundation\'s Chefs Boot Camp for Policy and Change.
Chefs are leading hunger relief efforts, supporting local farmers, fighting food waste, confronting racism and sexism in the industry, and much more.
But she quickly learned that chefs and other leaders in the restaurant industry are some of the most powerful forces for change in our troubled food system.
This was a group known for short tempers and tattoos, not for saving the world.
When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous
