AUDIOBOOK
About
27 personal histories of immigrant restaurant workers in New York City whose stories of persistence, hope, and endurance show how vital they are to our country
Compiled by a longtime chef who knows how indispensable-and fascinating-they are
Immigrants play an essential role in the growth, resiliency, and overall success of the food industry. In an age of rising anti-immigrant rhetoric, their voices must be heard.
"Restaurants as we know them in the US would not exist without immigrant labor," begins Marc Meyer's preface to this unique collection. With these words, Meyer makes clear his commitment to centering the voices of the staff members who make his restaurants possible.
All of the contributors came to New York from another part of the world-Mexico, Bangladesh, Ivory Coast, and beyond--and all found their foothold in the restaurant industry. Among them are:
• Angel V., an openly gay dissident lawyer from Venezuela who survived two kidnappings before coming to the US
• Islam, from Bangladesh, who worked as a runner and expeditor and is now building his own mosque in Jamaica, Queens
• Carlha, a Dominican sous-chef at Shuka who still makes rice the way her father taught her when she was a child
Their stories are a window into the staggering range of life experiences that immigrant workers carry with them. They are by turns funny, dark, poignant, surprising, and relatable. Most of all, they deserve our respect and our solidarity.
All author proceeds from the book will be distributed evenly among the contributors. Marc Meyer is a longtime New York City chef, specializing in Mediterranean-inspired cuisine and known for his commitment to sourcing locally, seasonally, and sustainably. He and his partners operate five restaurants in New York City: Cookshop, Vic's, Rosie's, Shuka, and Shukette. When not in the kitchen, Meyer donates his time to an Indigenous community center in Mexico.
Compiled by a longtime chef who knows how indispensable-and fascinating-they are
Immigrants play an essential role in the growth, resiliency, and overall success of the food industry. In an age of rising anti-immigrant rhetoric, their voices must be heard.
"Restaurants as we know them in the US would not exist without immigrant labor," begins Marc Meyer's preface to this unique collection. With these words, Meyer makes clear his commitment to centering the voices of the staff members who make his restaurants possible.
All of the contributors came to New York from another part of the world-Mexico, Bangladesh, Ivory Coast, and beyond--and all found their foothold in the restaurant industry. Among them are:
• Angel V., an openly gay dissident lawyer from Venezuela who survived two kidnappings before coming to the US
• Islam, from Bangladesh, who worked as a runner and expeditor and is now building his own mosque in Jamaica, Queens
• Carlha, a Dominican sous-chef at Shuka who still makes rice the way her father taught her when she was a child
Their stories are a window into the staggering range of life experiences that immigrant workers carry with them. They are by turns funny, dark, poignant, surprising, and relatable. Most of all, they deserve our respect and our solidarity.
All author proceeds from the book will be distributed evenly among the contributors. Marc Meyer is a longtime New York City chef, specializing in Mediterranean-inspired cuisine and known for his commitment to sourcing locally, seasonally, and sustainably. He and his partners operate five restaurants in New York City: Cookshop, Vic's, Rosie's, Shuka, and Shukette. When not in the kitchen, Meyer donates his time to an Indigenous community center in Mexico.