Best Seller
Voices from the Kitchen
Paperback
$19.95
Published on Sep 30, 2026 | 240 Pages
“This is a slim and modest book, a volume of oral histories in the vein of Studs Terkel’s Working (1974), but everyone who eats out regularly should know about it…Voices From the Kitchen is an optimistic book — it reminds you that if many restaurant careers begin that way, they don’t have to end there.”
— Dwight Garner, New York Times
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
All author proceeds from the book will be distributed evenly among the contributors.
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:
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.
— Dwight Garner, New York Times
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
All author proceeds from the book will be distributed evenly among the contributors.
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.
