Behind the Kitchen Door

United States

Synopsis

Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. 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. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce—and ensure that dining out is a positive experience on both sides of the kitchen door.

A PRECIOUS IDEA IS NEVER ARBITRARILY UNEARTHED. IT SPURTS FORTH FROM EFFORT AND CREATIVITY, FINALLY UNCOVERED AS BRILLIANCE. SERENDIPITY LITERARY AGENCY PUSHES AND UNCOVERS THOSE WHO LOVE TO VENTURE IN THE QUARRY OF THEIR IMAGINATION.