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Behind the Kitchen Door

Behind the Kitchen Door

Author: Saru Jayaraman
Publisher: Cornell University Press
ISBN: 0801467586
Pages: 208
Year: 2013-02-12
"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."-from Behind the Kitchen Door How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. 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.
Behind the Kitchen Door

Behind the Kitchen Door

Author: Saru Jayaraman
Publisher: Cornell University Press
ISBN: 0801467594
Pages: 208
Year: 2013-02-12
"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."-from Behind the Kitchen Door How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. 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.
Behind the Kitchen Door

Behind the Kitchen Door

Author: Saru Jayaraman
Publisher: ILR Press
ISBN: 0801479517
Pages: 208
Year: 2014-01-31
Uncovers the inequities of restaurant labor in the United States, from low wages and poor employee benefits to sexual harassment, unsafe working conditions, and the hypocrisy of ethical, free-trade restuarants.
Behind the Kitchen Door

Behind the Kitchen Door

Author: Minerva Wyche Blackwell
Publisher: Xlibris Corporation
ISBN: 1477147020
Pages: 338
Year: 2012-09
BEHIND THE KITCHEN DOOR .A Shotgun Wedding, begins in the rural countryside of North Carolina and takes the reader on an adventure and experiences to some of the most exciting cities that one only hears about. From the big, historical city of Philadelphia, Pennsylvania with all its rich history of America, to the tall skyscrapers and exciting nightlife of Manhattan in New York City, to the sprawling city of Los Angeles, California and to Europe and the romantic, "La Ville-Lumiere" (The City Of Light), Paris, France and the French Riviera. It is a story of love, romance, racism, miscegenation, betrayals, triumphs and tragedies. It is the story of Alene, a pretty, smart,teenager who has to endure a lot of tragedies in her young life and of her family's struggle in America's rural south from the mid 1920's through the Great Depression in the 1930´s, dealing with racial segregation and Jim Crow laws. She has to grow up much too fast due to the passing of her mother, after giving birth to her baby sister. Alene who was thirteen and the oldest of eight children, helped her father to raise her younger siblings until her father remarried. She gets pregnant by her boyfriend Julius at age seventeen and tells her father, who beats her mercilessly. She and Julius are forced to go to court and tell the judge where they had sex. They are made to marry. She leaves Julius because of beatings and abuse and move up north to Philadelphia, Pennsylvania. On her way up north, she experiences first-hand Jim Crow laws of the south, starting with segregated interstate train cars. Once in Philadelphia she meets four young women and they form a lasting friendship. Alene meets and fall in love with Mitch at a jazz club. She becomes seriously ill with tuberculosis, and her father comes and takes her and her little boy back home. Her doctor admits her to a sanitarium for treatment but later tells her and her family that the disease is much worst than he thought. She dies a few months later of the illness.
Coyote at the Kitchen Door

Coyote at the Kitchen Door

Author: Stephen DeStefano
Publisher: Harvard University Press
ISBN: 0674035569
Pages: 196
Year: 2010-01
A moose frustrates commuters by wandering onto the highway; a cougar stalks his prey through suburban backyards; an alligator suns himself in a strip mall parking lot. Such stories, which regularly make headline news, highlight the blurred divide that now exists between civilization and wilderness. In Coyote at the Kitchen Door, Stephen DeStefano draws on decades of experience as a biologist and conservationist to examine the interplay between urban sprawl and wayward wildlife. As he explores what our insatiable appetite for real estate means for the health and wellbeing of animals and ourselves, he highlights growing concerns, such as the loss of darkness at night because of light pollution. DeStefano writes movingly about the contrasts between constructed and natural environments and about the sometimes cherished, sometimes feared place that nature holds in our modern lives, as we cluster into cities yet show an increasing interest in the natural world. Woven throughout the book is the story of one of the most successful species in North America: the coyote. Once restricted to the prairies of the West, this adaptable animal now inhabits most of North Americaâe"urban and wild alike. DeStefano traces a female coyoteâe(tm)s movements along a winding path between landscapes in which her species learned to survive and flourish. Coyote at the Kitchen Door asks us to rethink the meaning of progress and create a new suburban wildlife ethic.
Forked

Forked

Author: Saru Jayaraman
Publisher: Oxford University Press
ISBN: 019938049X
Pages: 240
Year: 2016-01-14
A restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal? From James Beard Leadership Award winner Saru Jayaraman, Forked is an enlightening examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? As most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chefs and restaurateurs is working to foster sustainability in their food and their employees. Forked offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat.
Behind the Kitchen Doors the Summers

Behind the Kitchen Doors the Summers

Author: Marion Ann Berry
Publisher: Marion Ann Berry
ISBN: 1775346013
Pages: 200
Year: 2018-09-17
If you liked Kitchen Confidential and the Grand Budapest Hotel, you will enjoy this eye-opening life experience of one employee's journey of working for a luxury hotel in the heart of the Canadian Rockies. When Marion Ann stepped on the plane for Alberta to work for a luxury hotel in the heart of the Canadian Rockies, she never thought her life would change. Sure, her first job was in the food service industry at McDonald
Back of the House

Back of the House

Author: Scott Haas
Publisher: Berkley
ISBN: 0425256103
Pages: 302
Year: 2013
A food writer and clinical psychologist immerses himself in the inner workings of a restaurant, observing and analyzing the drama and relationships behind the tight-knit group of chefs, cooks and other kitchen staff who work together in such close quarters. Original. 40,000 first printing.
Number One Chinese Restaurant

Number One Chinese Restaurant

Author: Lillian Li
Publisher: Henry Holt and Company
ISBN: 1250141303
Pages: 304
Year: 2018-06-19
"A joy to read—I couldn't get enough.” —Buzzfeed "This novel practically thumps with heartache and sharp humor." —Chang-rae Lee, New York Times bestselling author of Native Speaker An exuberant and wise multigenerational debut novel about the complicated lives and loves of people working in everyone’s favorite Chinese restaurant. The Beijing Duck House in Rockville, Maryland, is not only a beloved go-to setting for hunger pangs and celebrations; it is its own world, inhabited by waiters and kitchen staff who have been fighting, loving, and aging within its walls for decades. When disaster strikes, this working family’s controlled chaos is set loose, forcing each character to confront the conflicts that fast-paced restaurant life has kept at bay. Owner Jimmy Han hopes to leave his late father’s homespun establishment for a fancier one. Jimmy’s older brother, Johnny, and Johnny’s daughter, Annie, ache to return to a time before a father’s absence and a teenager’s silence pushed them apart. Nan and Ah-Jack, longtime Duck House employees, are tempted to turn their thirty-year friendship into something else, even as Nan’s son, Pat, struggles to stay out of trouble. And when Pat and Annie, caught in a mix of youthful lust and boredom, find themselves in a dangerous game that implicates them in the Duck House tragedy, their families must decide how much they are willing to sacrifice to help their children. Generous in spirit, unaffected in its intelligence, multi-voiced, poignant, and darkly funny, Number One Chinese Restaurant looks beyond red tablecloths and silkscreen murals to share an unforgettable story about youth and aging, parents and children, and all the ways that our families destroy us while also keeping us grounded and alive.
Behind the Cloud

Behind the Cloud

Author: Marc Benioff, Carlye Adler
Publisher: John Wiley & Sons
ISBN: 047053592X
Pages: 304
Year: 2009-10-29
How did salesforce.com grow from a start up in a rented apartment into the world's fastest growing software company in less than a decade? For the first time, Marc Benioff, the visionary founder, chairman and CEO of salesforce.com, tells how he and his team created and used new business, technology, and philanthropic models tailored to this time of extraordinary change. Showing how salesforce.com not only survived the dotcom implosion of 2001, but went on to define itself as the leader of the cloud computing revolution and spark a $46-billion dollar industry, Benioff's story will help business leaders and entrepreneurs stand out, innovate better, and grow faster in any economic climate. In Behind the Cloud, Benioff shares the strategies that have inspired employees, turned customers into evangelists, leveraged an ecosystem of partners, and allowed innovation to flourish.
No Experience Necessary

No Experience Necessary

Author: Norman Van Aken
Publisher: Taylor Trade Publishing
ISBN: 1589799151
Pages: 352
Year: 2013-12-07
No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard–award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture—and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain’s Kitchen Confidential, and populated by a rogues’ gallery of colorful characters—including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter—No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.
Behind the Bedroom Wall

Behind the Bedroom Wall

Author: Laura E. Williams
Publisher: Milkweed Editions
ISBN: 1571318267
Pages: 184
Year: 2010-09-01
It's 1942. Thirteen-year-old Korinna Rehme is an active member of her local Jungmadel, a Nazi youth group, along with many of her friends. She believes that Hitler is helping Germany by instituting a program to deal with what he calls the "Jewish problem," a program that she witnesses as her Jewish neighbors are attacked and taken from their homes. Korinna's parents, however, are members of a secret underground group providing a means of escape to the Jews of their city. Korinna is shocked to discover that they are hiding a refugee family behind the wall of her bedroom. But as she comes to know the family, her sympathies begin to turn. When someone tips off the Gestapo, loyalties are put to the test and Korinna must decide what she really believes and whom she really trusts. Filled with adventure, Behind the Bedroom Wall helps readers understand the forces that drove so many to turn on their neighbors and the courage that allowed some to resist.
The Kitchen House

The Kitchen House

Author: Kathleen Grissom
Publisher: Simon and Schuster
ISBN: 1476790140
Pages: 384
Year: 2014-10-21
"In 1790, Lavinia, a seven-year-old Irish orphan with no memory of her past, arrives on a tobacco plantation where she is put to work as an indentured servant with the kitchen house slaves. Though she becomes deeply bonded to her new family, Lavinia is also slowly accepted into the world of the big house, where the master is absent and the mistress battles opium addiction. As time passes she finds herself perilously straddling two very different worlds and when loyalties are brought into question, dangerous truths are laid bare and lives are at risk."--Publisher's description.
Sous Chef

Sous Chef

Author: Michael Gibney
Publisher: Ballantine Books
ISBN: 0804177880
Pages: 240
Year: 2014-03-25
NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service. Praise for Sous Chef “This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”—Gabrielle Hamilton “[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review “A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”—Anthony Bourdain “A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today “Vibrantly written.”—Entertainment Weekly “Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast “Reveals the high-adrenaline dance behind your dinner.”—NPR From the Trade Paperback edition.
Kitchen Confidential

Kitchen Confidential

Author: Anthony Bourdain
Publisher: A&C Black
ISBN: 1408845040
Pages: 384
Year: 2013-05-23
A new edition of the bestselling classic, hand-annotated throughout by Anthony Bourdain