At the Table
The Chef's Guide to Advocacy
The Chef's Guide to Advocacy
242 pages
5 x 8
1 au photo
Book Description
When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. This was a group known for short tempers and tattoos, not for saving the world. 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. Chefs are leading hunger relief efforts, supporting local farmers, fighting food waste, confronting racism and sexism in the industry, and much more.
In 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 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.
Miller also shares the moving stories of chefs who used these skills to create lasting change. Tom Colicchio became one of the word’s most respected voices on ending hunger. Bakers Against Racism recruited more than 3,000 people to participate in their global bake sales. Chefs from around the country pushed Congress to provide financial relief to the restaurant industry at the height of the COVID-19 pandemic.
At the Table is filled with inspiration for anyone who has ever wanted to make a difference outside the four walls of their restaurant. And most importantly, it offers proven methods to become a successful advocate. 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.
Review Quotes
"In her new book, At the Table: The Chef’s Guide to Advocacy, Miller offers tools and tips for chefs and restaurateurs interested in using their innate skills as leaders, storytellers, and celebrities to make substantial policy changes in America’s food system."
Civil Eats
"At the Table: The Chef's Guide to Advocacy, Katherine Miller (Founding Executive Director, Chef Action Network; Senior Director Of Food Policy Advocacy; James Beard Foundation) shares the essential techniques for chefs 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."
Eat Drink Think
"A new book looks at how chefs can leverage their growing cultural influence to help change food and agriculture policy.... Offers insights on advocacy that are applicable far beyond the culinary world."
Helena Bottemiller Evich, Food Fix
" At the Table: The Chef’s Guide to Advocacy offers numerous examples of chefs who have found creative ways of using their platforms to raise funds and awareness and influence policy for issues they care about, as well as resources for those who are still figuring out the best way to become advocates."
Grist
"If the future of our nation (to paraphrase Brillat-Savarin) depends on how we feed ourselves, then the cooks and chefs of America carry a tremendous responsibility. But with Katherine Miller’s compelling how-to guide in hand, any aspiring food fighter who feeds the few can learn to feed the many – and together we can feed the world."
José Andrés, chef and humanitarian
"Welcome to the definitive step-by-step playbook for food actors to become community change makers at any point in their journey. These teachings should be part of every chef’s education. As a chef born in communities heavily impacted by the farm bill, fighting for food justice and the health of my family, I wish I had this information earlier in my career."
Mavis-Jay Sanders, chef and owner, A Sanders Thing LLC
"Written with passion and expertise, Katherine’s book invites us to join a movement that nourishes both our bodies and our world. A must-read for those who are impatient for change and want a recipe book to help end hunger once and for all."
Representative Jim McGovern, congressman for the 2nd District of Massachusetts
"At The Table is not just a call to action; it is a practical guide for anyone who wants to make a difference but may feel overwhelmed or uncertain about where to begin. Katherine Miller provides invaluable advice, examples, and resources, empowering readers with the tools they need to step up, raise their voices, and advocate for positive change. This book is so needed in our country!"
Carla Hall, television host
Contents
Foreword by Chef Tanya Holland
Chapter 1: The Power of Chefs
Chapter 2: Focus Your Efforts
Chapter 3: Know Your Audience and Arguments
Chapter 4: Make the Ask, Recruit Allies,
and Take Action
Chapter 5: Grab Attention and Break Through
Chapter 6: A Turning Point
Acknowledgments
Appendix: Advocacy Organizations
You Should Know
Notes
Index
About the Author
Events
Author Katherine Miller in Conversation with Chef Hari Pulapaka
Friday, 9 February 2024 - 6:00pm
Writer's Block Bookstore
316 N. Park Ave
Winter Park, FL 32789
United States You’re invited to Writer’s Block Bookstore for an enlightening evening with Katherine Miller and Chef Hari Pulapaka. In Miller’s recently released book At the Table, she unveils the powerful role chefs play in addressing challenges in our food system. From hunger relief to confronting industry issues, Miller shares essential techniques developed for the James Beard Foundation’s Chefs Boot Camp for Policy and Change. Discover how chefs and restaurants create lasting change and become advocates for a better world outside their kitchen.
The event will last from 6 to 8 PM on February 9th. The $35 ticket covers the price of admission and a copy of At the Table. (All books will be signed by Katherine at the event)
If you cannot attend the event but would like a signed copy, please follow the link here and add in the notes you would like a signed copy.
RSVP is required for this event as we anticipate a sold-out event!
BookPeople Presents: Katherine Miller - At the Table
Friday, 19 April 2024 - 7:00pm
BookPeople
603 N. Lamar Blvd
Austin, TX 78703
United States Please welcome Katherine Miller and Helen Hollyman to celebrate At the Table: The Chef's Guide to Advocacy!
This event is free and open to the public.
- Start time: 7:00 P.M.
- Run time: 45-60 minutes, followed by a signing line.
- Location: The second floor of BookPeople.
The author will be signing copies of the book after the speaking portion of the event.
- To get a book signed, a copy of the event book or an item of equal value must be purchased from BookPeople.
Guidelines:
- Seating will be on a first-come, first-served basis.
About the book:
When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. This was a group known for short tempers and tattoos, not for saving the world. 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. Chefs are leading hunger relief efforts, supporting local farmers, fighting food waste, confronting racism and sexism in the industry, and much more.
In 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 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.
Miller also shares the moving stories of chefs who used these skills to create lasting change. Tom Colicchio became one of the word’s most respected voices on ending hunger. Bakers Against Racism recruited more than 3,000 people to participate in their global bake sales. Chefs from around the country pushed Congress to provide financial relief to the restaurant industry at the height of the COVID-19 pandemic.
At the Table is filled with inspiration for anyone who has ever wanted to make a difference outside the four walls of their restaurant. And most importantly, it offers proven methods to become a successful advocate. 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.
This event is hosted by BookPeople.
Case Studies & Excerpts
Read the foreword and part of Chapter 1: The Power of Chefs below or get it here.