By Rick Paulas Cross-posted from KCET Food. In her new book “Behind the Kitchen Door,” Saru Jayaraman takes readers through a horrific. Behind the Kitchen Door has ratings and 96 reviews. Neil said: This is an worthwhile book talking about an important and widespread issue. While I’m. Behind the Kitchen Door. Saru Jayaraman . York Postpublished several articles documenting sexual harassment in restaurant kitchens in the United States.
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May 11, Joann added it. Amazon Inspire Digital Educational Resources. Please read this book and pass it along to friends. We revere well-known chefs like they are rock stars. Recipes for Change Appendix: Then this is the book for you! Alicia graduated from a well-regarded culinary school.
Windows on the World was located at the World Trade Center. And this is a timely issue as there is much discussion about this as in the Huffington Post article about the Working Poor: You kind of forget what’s she talking about half the time.
It’s a polemic, but an eloquently written one; Jayaraman has an admirable compassion for food and restaurant workers that led to both founding the Restaurant Opportunities Centers and writing this book. In her groundbreaking new book, Saru Jayaraman exposes a missing plotline in the story of our food: Fekkah was a union leader of the Windows workers.
But this is not true for smaller restaurants, meaning workers can really get paid next to nothing! The book opens on September 11,when 73 workers were killed as the Windows on the World restaurant atop the World Trade Center crashed to earth. If you are a person of color or any female who is even thinking about going to culinary school, this is a must read.
Unfortunately, sustainability and “food justice” are often delineated as separate concerns. There was a problem filtering reviews right now. And the biggest factor in a restaurant being sustainable is for the consumers to be aware of what it takes.
While I knew about some of the discrimination, I didn’t realize just how bad some workers have it.
The reading is far from comfortable. There’s a problem loading this menu right now. The publisher chose to use a very small font with dense pages hehind text, which give the impression the book will be a slog, however, it is a quick read. And I would have liked more information on the training programs for hospitality students and also other groups dedicated to helping the restaurant workers such as unions.
Their goals are eminently winnable: It even gives tips on what to say to restaurant managers as you leave a particularly nice meal. Women Waiting on Equality7. Review ” Behind the Kitchen Door is a powerful expose of the labor practices of the contemporary restaurant industry Of course one cannot label an entire industry as bad, but kitchwn the examples cited are apparently far from being unique, rare and unheard of. Learn more about Amazon Giveaway.
Surprise surprise, restaurants that routinely commit labor violations also routinely commit health code violations. I thought it would be about kitchen sanitation issues, srau it opened my eyes to a world that I had no idea existed in the United States. It’s one in which as the restaurant grows, the people grow with it. White workers get to wait on tables while people of color are relegated to more servile positions like bussing or dishwashing. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities.
For example, it’s astounding that restaurant workers don’t receive any options for sick time – so think about it, their choice kithcen either to miss work and lose an important part of their paycheck or show up and work sick. In Behind the Kitchen Door, she makes the case that a sustainable food model should include paying a living wage to those who prepare and serve our food in restaurants.
It’s not that I don’t think including their backgrounds is impo I really wanted to like this book, I think it tackles important issues that we, as workers and consumers, should all be concerned about. If the stakeholders, such as the workers, are not treated in a sustainable manner, the business will not be viable in the long term. I think this book would’ve been better if she didn’t go on and on about some people’s experiences.
Behind the Kitchen Door
I kirchen some cold hard facts to sway me over to your side. I eat at these restaurants, enjoy my meals with relish, treat the staff with respect and always leave a good tip. The topics are familiar, but I definitely didn’t know the full story about restaurant working conditions.
Food service labor issues have been getting their due recently, and Behind the Kitchen Door is well-suited to those with a keener interest in the topic.
Behind the Kitchen Door: Saru Jayaraman, Eric Schlosser: : Books
Would you like to tell us about a lower price? The message is important though – the people that make the restaurant industry work are invisible and are often taken advantage of.
We are concerned that the food we consume is sustainable, kayaraman and locally-grown. It also provides important and substantial support for whatever point the author is trying nayaraman make. Is the meat humanely slaughtered? Accounts of cooks and servers forcing to work while sick even with Hepatitis, in the case of one Olive Garden restaurant make a strong argument that healthy workers equal healthier dining conditions for customers.
Read this book, get inspired, and join the fight for fair food behind the kitchen door. This is not a “feel good” book about food and restaurants.
It’s one in which as the restaurant grows, the people grow with it. Otherwise, probably better off reading Fast Food Nation instead. I just wished it seemed a little more focused on labor since IMHO it would have been more effective.
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