Culinary News from The Culinary Institute of America

Activist to Lecture at the CIA About Restaurant Labor Practices

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 Oxford University 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 session.

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)
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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.

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