Hyde Park, NY – Restaurant industry labor activist
Saru Jayaraman will be speaking at The Culinary Institute of America on
Thursday, June 9. Her presentation—“Forked: A New Standard for American
Dining”—is also the title of her new book, published this year by
Press. Ms. Jayaraman’s lecture takes place at 2 p.m.
in the Danny Kaye
Theatre in the college’s Conrad N. Hilton Library. The event
is free and open to the public, and will be followed by a Q&A
Ms. Jayaraman has been a guest on
NBC’s Today show, PBS’s Bill Moyers Journal, HBO’s Real Time with Bill Maher, and CNN,
among her television appearances speaking about restaurant labor issues. During
her CIA visit, she will address topics such as eliminating the tipped minimum
wage, increasing the standard minimum wage, paid sick days, and sexual
harassment, and she will talk about restaurants that have adopted equitable labor
standards for their workers.
Saru Jayaraman is co-founder and co-director of the Restaurant Opportunities Centers United
(ROC United) and director of the Food Labor Research Center at the University
of California, Berkeley. She was listed among CNN’s “Top10 Visionary Women” and
recognized as a Champion of Change by the White House in 2014. She also
received a James Beard Foundation Leadership Award in 2015 for her research,
policy work, and efforts to create just workplace environments for all
restaurant employees. In addition her new book, Ms. Jayaraman is the author of Behind the Kitchen Door (Cornell University Press, 2013).
The lecture is being presented by the CIA’s Department of
Liberal Arts and its Applied Food Studies program.
Seating is available on a first-come, first-served basis.
Photo Caption and Hi-Res Image:
Restaurant industry labor activist Saru Jayaraman will be speaking at The Culinary Institute
of America in Hyde Park on June 9, 2016. (Photo
credit: Courtesy Saru Jayaraman)
View hi-res image >
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the CIA the think tank of the food
industry in the areas of health & wellness, sustainability, world cuisines
& cultures, and professional excellence & innovation. The college also
offers certificate programs and courses for professionals and enthusiasts. Its
worldwide network of 48,000 alumni includes leaders in every area of
foodservice and hospitality. The CIA has campuses in New York, California,
Texas, and Singapore.
# # #