The Suite Life With Advocacy Guru, Katherine Miller Industry Night with Nycci Nellis

Hi there and welcome to another Industry Night. I have a new residency. For the month of December Industry Night is being hosted by WREN in the Watermark Hotel. This area is on fire! An entire town center has been built up on the other side of the highway from what you traditionally think of Tysons. Here in the Watermark Hotel is the Japanese izakaya, Wren. Chef Yo Matsuzaki draws upon locally-grown ingredients and serves Japanese street food with modern American elements. shucked oysters and expertly-cut sashimi and wagyu steak. Today I am sitting in one of the lovely suites!

So how did this area just explode? Joining me today is Osman Cuadros, General Manager of The Watermark Hotel. And later in the show I’m really excited to chat with good friend Katherine Miller. She has a new book — At the Table - The Chefs Guide to Advocacy. Katherine shares the essential techniques she developed for the James Beard Foundation’s Chefs Boot Camp for Policy and Change. Thanks to Katherine Chefs have learned advocacy! More on that when we talk

Where have I been?!  Where haven’t I?

Ometeo

Shawn Yancy Girls Night Out

Grazie Mille

Dauphine’s

OPWO - Party Host Helpers

And hello to Osman Cuadros the General Manager at The Watermark Hotel

AND! Katherine Miller! When Jose Andres went to Puerto Rico after hurricane Maria he said — Who better to feed people, than those who can cook? Chefs! —  Think about that. Who can look at what’s on hand and figure out how to best feed those who need to eat? Katherine Miller figured that out long before Jose. She has built a 20-year career working at the intersections of policy, politics, and social impact. She is behind efforts focused on global health, climate change, gender bias and violence, and food system reform.

Kathrine was the founding Executive Director of the Chef Action Network and the VP of Impact at the James Beard Foundation.

She brought Chefs to the table to learn how to advocate and be a part of positive change and now she is the author of

At The Table: The Chef’s Guide to Advocacy

Let’s dig in

Quotes

"I really wanted to work in conditions that were more focused on, not just how we treat the problem, but how we actually solve the problem." -  Katherine Miller

"Advocacy is now embraced as an essential aspect of being a chef or running a restaurant." - Katherine Miller

Chapters

00:00 - Introduction

06:14 - Simplicity and Ease: How Party Host Helpers Made Events a Breeze

08:25 - Thrilling Advancements at Capital One Hall

13:01 - Advocacy in Action: Supporting Food Relief and Culinary Expertise

15:25 - From Politics to Social Impact: Applying Campaign Experience for Change

19:28 - Tackling Global Health Issues: The Drive to Find Solutions

22:36 - Sustainable Seafood Focus: Insights from Barton Seaver

24:46 - Engaging in Restaurant Matters: Urging for Informed Participation

32:13 - Community Support and Advocacy: Gratitude and Honor

35:57 - Bakers Against Racism: Raising Funds through Culinary Events

36:36 - Unpacking the Impact of Culinary Programs

40:11 - Empowered Chefs: Organizing after Intensive Training

45:19 - Danny Myers: A Pioneer Ahead of His Time

48:00 - Finding Common Ground for Success: Competing Business Owners Unite

50:42 - Navigating Social Media Mindfully: Managing Stress and Impact

53:50 - Effective Communication: Context and Audience Matter

57:33 - Outro

Guests Social Media Links:

Instagram:
https://www.instagram.com/table81/?utm_source=ig_web_button_share_sheet&igshid=OGQ5ZDc2ODk2ZA==

Facebook: https://www.facebook.com/KatherineMillerDC

Twitter/X: @‌table81

Threads: @‌table81
Linked In: Katherine Miller

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/

https://www.thelistareyouonit.com/

Produced by Heartcast Media

http://www.heartcastmedia.com