At the Table: The Chef’s Guide to Advocacy

Miller discusses a series of innovative programs to help address gender equity, sustainability, food waste and child nutrition, including how Bakers Against Racism recruited more than 3,000 people to participate in their global bake sales and how chefs from around the country pushed Congress to provide financial relief to the restaurants at the height of the Covid-19.

Publisher’s 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.

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 Collichio became one of the world’s most respected voices on ending hunger. Bakers Against Racism recruited more than 3,000 people to participate 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 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.

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