The involvement of our membership, sponsors and all those who volunteer their time to the BCA is extremely important to us and the students we support. The BCA is unlike any other organization in the foodservice industry; we have chosen to get involved to ‘do the right thing’ and insure these students have a fighting chance. Too often many supporters look for immediate return on their investment; the BCA is not one of those organizations. If student dedication, education, mentoring, career and character building works for you, join the BCA. We are in this for the long haul. Whether the student is within the educational system, someone willing to become a student or just looking for an opportunity, The BCA is here to help you achieve your goals.
Howard 'Kamau' Stanford, President
NOMA, FIA Kamau Sage & Associates, Inc Indianapolis, Indiana BCA Board Chair
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Howard Stanford is the principal of Kamau Sage & Associates, a foodservice facilities consultant/design firm located in Indianapolis, Indiana. In 1981 Howard began his career in foodservice consulting and design working with a number of the top firms in the country and created KSA in 2002. He has contributed to numerous high profile projects nationally and internationally including healthcare, corporate, correctional facilities, schools and universities, convention centers, hotels, restaurants, stadiums and arenas utilizing conventional and/or cook chill preparation.
He is currently the BCA Board Chair, a professional member of NOMA (the National Organization of Minority Architects) and FIA (Foodservice Institute of America), and held the positions of FCSI (Foodservice Consultant Society International) North American Division Chair and Director on the FCSI World Wide Board (the first American African to hold both positions in the 50 year history of the organization in 2005-2006. Kamau Sage & Associates is a certified minority business enterprise and one of four African/Native American owned and operated foodservice consulting firms in North America.
Alex Askew, President/CEO Co-Founder, BCA New York, New York
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At 14, Alex received his first job offer through a high school program. In 1987, after six years of working in a variety of NY-area restaurants, he attended the Culinary Institute of America and graduated in 1989. With a focus on eating lifestyles and trends in new menu alternatives, Alex began food research, development and consulting for large companies. Clients included General Mills, Hilton Hotels, Aramark Corporation and Specialty Restaurants, among other private clients.
In 1993, while working in restaurants that broadened his experience – Cajun, Creole, holistic, Latin and Southern cuisine – Alex co-founded the Black Culinarian Alliance which today is branded BCA. The BCA is a nationwide non-profit, educational and networking organization which exposes inner-city high school students to the culinary arts through a series of workshops introducing it as a viable career option.
Alex has enjoyed guest appearances on Good Morning America, CBS’ The Early Show, and the Food Network. He was a 2001 Doctorate of Foodservice recipient from the North American Foodservice Equipment Manufacturers. With 25 years in the restaurant and hospitality field, Alex continues to consult on projects nationwide and in Europe – using his great wealth of acquired knowledge and experience.
Edward Artidiello
President, Stolzle-USA Charleston, South Carolina
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Given that
Edward Artidiello is president of the US office of Stolzle, an
international German glassware company that produces fine lead-free crystal for
the food service and retail markets, one might expect to see forays into the
manufacturing world or a colorful wine background when glancing at his resume.
Instead, Artidiello's resume is decorated with a myriad of positions and
companies from a wide variety of backgrounds that have helped him propel
company goals and objectives wherever he has been. The pervasive element in his
career path and life seems to be his fiery Cuban fervor. "We're passionate
people," Artidiello says, "and we love to excel despite challenges."
Ed was born in Havana, Cuba, but grew up with his family in Miami, Florida.
After high school, Ed spent three years in the Navy, which led him to Charleston. He later
would earn a BSBA and a MBA. Artidiello worked for a series of insurance and
HMO companies before taking a position as vice president and sales director for
HealthPlan Services, Inc. Upon leaving HealthPlan, Artidiello spent the next
three years as president of One Source. Finally, in August of 2004, Ed took
over Stolzle. When he began with Stolzle he knew nothing about glassware and
admitted, "I had never sold anything tangible." The gap between
the industries in which Edward previously worked and his current industry was
really more of a chasm, but Edward saw a future with Stolzle. "I wanted to
work with European companies and knew I could grow this business,"
Artidiello said. Despite challenges, such as currency fluctuations and the
unpredictability involved with sales in an industry like the restaurant
business, Artidiello proceeded to increase market share. Today Stolzle is one
of the US’s
premier provider of high quality high performance stemware and barware to
some of the nation’s most prestigious properties.
Jeanne Devine, Attorney
Legal Counsel New York, New York
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Jeanne Devine is a Counsel with the Office of the Comptroller of the currency, specializing in interpretation and application of banking and consumer laws and regulations. In her spare time, she represents actors in the motion picture, television, and stage industries. Jeanne received her Bachelor of Arts degree from the University of Michigan in 1978. She earned her Doctor of Jurisprudence degree from the University of Texas in 1989, where she was Articles Editor of the Texas International Law Journal and a writing instructor for incoming minority law students. She is a member of the Banking Committee for the New York City Bar Association. Jeanne has previously been on the Board of Directors of literary organizations, theaters and acting societies. She has a strong interest in the hospitality industry and is proud to support BCA in its efforts to obtain more minority representation in this area.
Ron Duprat, Executive Chef
Hollywood Beach Marriott Hollywood, Florida
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After
twenty-seven days of traveling, covering over seven hundred nautical
miles on a boat from Haiti, Ron Duprat used his survival skills and
began creating different dishes, learned from his Haitian grandmother
the journey to America. Duprat’s passion for cooking was originated as
a means of channeling the passion that he possessed and a way out of
poverty.
After
arriving in the Untied States from Haiti, Duprat was hired by Philip
Moronne of the Little Italy Restaurant and moved through the ranks to
become the youngest Haitian chef ever employed by Little Italy
Restaurant. The
interest in all aspects of the culinary art has spurred Duprat to
develop his cuisine through the years by traveling around the world
learning about different cultures and cuisines. Chef Duprat created
menus for dignitaries, Heads of State, and has collaborated with many
great Chefs such as Randall H Cox, Pierre Doussan, Adam Savage, Emeril
Lagasse, and Guy Fierri Giada De Larentis, Ingrid Hoffman; and Masaharu
Morimoto.
In August of
1992, Duprat occupied the position of Executive Chef at the Noble House
and Pelican Bay of Naples, Florida, Coral Hospitality, and the Montauk
Yacht Club of Montauk, New York. In
addition to being nominated for the Naples Daily News award of “Best
New Chef”, Chef Duprat has appeared with some of The Food Network Star
at The Atlantic City Food & Wine Festival. Chef Ron most recently
joined The Ocean Properties team after an extensive period at The
Montauk Yacht Club in Long Island, New York. While serving as the
Executive Chef of the Montauk Yacht Club, Ron Duprat led his team to
receive The Montauk Chowder Competition Light House Grill “The Best of
the Best Award” for three consecutive years.
Everett B. Hinds, Sales Manager
Southern Wine & Spirits of New York New York, NY
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Everett B. Hinds was born and raised on the island of Barbados and came to Brooklyn at the age of 15. He recieved a UFT and Academic Scholarship to Hofstra University, in Hempstead, NY, where he founded and became president of the African Caribbean Society. In 1981 Everett graduated with a Bachelor's Degree in Liberal Arts and began working with two community-based organizations, the Little Flower Children Services and New York Foundling Hospital as a case worker, Community Resource Consultant and Personnel Manager. In 1988, with a few years of experience, he jumped into the wine industry and began working with Gallo Wine Distributors as a sales representative. Eight years later Everett made the transition to Premier Wine & Spirits as a District Manager. By 2004 he moved up in the ranks to beocme a Sales Manager for the Combo Off Premise Division at Southern Wine & Spirits of NY.
Over the years Everett has been affiliated with many charities such as the West Harlem Group (former board member), MoCADA Museum in Brooklyn, Jack & Jill of Nassau County, the United Negro College Fund and the Fulton & Nostrand Street Merchant Association. Everett is also a member of the National Negro Golf Association, and in 2009 he was the Vision in Wine Award Honoree at the BCA's 6th Annual Global Food & Wine Experience.
Ira L. Kaplan, President Irinox USA and AALEX Corporation North Easton, Massachusetts
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Ira Kaplan founded the AALEX Corporation in July of 2002 and currently serves as Chairman and to this Management Consulting firm. In January of 2005, he opened IRINOX USA, a distribution arm for the Italian based manufacturer of Blast Chillers, Shock Freezers and specially designed Holding Cabinets of ice cream, pastry and chocolate and serves as its President.
Formerly, Mr. Kaplan was President of Servolift/Eastern Corporation, a manufacturer of Food Service Equipment for the mass feeding industry for over 25 years.
He has been Director of the North American Association of Food Equipment Manufacturing for 10 years and became their President in February of 1989. He is an Affiliate Member of FCSI and The Society of Food Service Management. He is Vice Chairman of the Board of Directors for The New England Sinai Hospital and Rehabilitation Center, sits on the Board of Taste of the NFL, a hunger relief organization, and was Professor and “Executive in Residence” at Johnson & Wales University. In 1989, Mr. Kaplan was awarded an Honorary Doctorate in Business Administration from Johnson & Wales University and in 1997, received a Masters of Science Degree in Total Quality Management. In addition, he sits on the Advisory Board of Trademark Equipment, Inc. and is also on the Editorial Advisory Board of Chef’s Magazine.
Linda Naugle, Fundraiser
Senior Major Gifts Officer US Fund For UNICEF New York, New York
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Linda Naugle is the Senior Major Gifts Officer at the US Fund for UNICEF in New York, NY. Prior to coming to NY, she worked for the Woods Hole Research Center and The Nature Conservancy of Massachusetts in the Boston and Martha's Vineyard offices. Her B.A. is from Bucknell University and she received her master's degree in International Education from Michigan State University. Linda resides in New York City.
Natividad Roman Secretary/Program Coordinator, BCA New York, New York
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Tom Szafranski, President
FEG Commercial Troy, Ohio
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Tom began his Hobart
career in 1984 as a Foodservice Territory Sales Manager in Columbia,
South Carolina. He accepted the field-based position of Food Retail
National Account Manager in Charlotte, North Carolina in 1990, and then
relocated to Troy, Ohio in 1993 as a Sales Development Manager for Food
Machines. Returning to the Foodservice Division in 1995, Tom was named
headquarters-based National Account Manager for the Business and Institutional
segment.
In 2000, Tom was named Director of National Accounts, responsible
for leading the Foodservice National Accounts team. In early 2003, Tom
was promoted to Vice President of Strategic Accounts, with continued
responsibility for National Accounts and added responsibilities for
key Dealer relationships as well as Traulsen's Buying Group affiliations.
Later that same year Tom moved into the role of Vice President, Foodservice
Sales with responsibility for all domestic sales of Hobart and Traulsen
products.
In November of 2006, Tom acquired responsibility for Hobart’s
Retail division as well, transitioning him to the role of Vice President,
Hobart Equipment Sales. In October of 2008, he was promoted to President,
FEG Commercial, of the newly formed FEG Commercial Division. Tom
acquired responsibility for Vulcan FEG Sales and FEG Canada in early
2010. Tom earned his bachelor's degree in Business from Miami
University and his master’s from the University of South Carolina.
Mark J. Whalen
President, Electrolux Professional, Foodservice Division Fort Lauderdale, Florida
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Mark Whalen brings 34 years of experience in the foodservice industry to his position on the BCA board. He is also a NAFEM Board Member. Previous positions include President, Victory Refrigeration, President, Vulcan-Hart, and General Manager, Jackson Dishmachine; Whalen is currently the President of Electrolux Professional, Foodservice Division, Americas. Mark is passionately committed to his work in the foodservice equipment industry and joined the BCA board to mentor the next generation of foodservice professionals.
Angelo Auricchio, President
Auricchio Consultant East Islip, New York Emeritus
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For over 30 years Angelo Auricchio has worked, consulted, or has owned/operated food service establishments throughout the Northeast and New York area. Starting in a old world Irish pub to the development of the first of it's kind all original music 'Food and Drink" club on Long Island to the multi-million dollar establishments of John Anthony’s on the Water, Coco’s Water Café, The Harbor Club of Huntington and The Gatsby Mansion where the customer experience of great service and the highest food quality the "Gold Standard" was the absolute minimum requirement.
Angelo has had the privilege of being been honored Babylon business man of the year, Elected President of the Long Island Chapter of the New York State Restaurant Association, Restaurateur of the Year, Elected Mothers against Drunk Driving Board Member, and one of the founding board member of the BCA.
A motto that he lives by is" love your job and you will dance to work" having the honor to train and work with so many of the most successful people in the industry and became a mentor to future generations will always continue to be the driving passion.
Sheri Lewis-Taylor, Vice President
Deutsche Bank Trust Company New York, New York Emeritus
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Mrs. Lewis-Taylor’s culinary experience developed from her father’s affiliation as an Executive Chef for Restaurant Associates, which was then the country’s largest restaurant organization. She began by waitressing at the U.S. Tennis Open. She went on to waitress at the historic Huntington Town House for four years as she attended college and continued to return to the U.S. Tennis Open in the summers to assist with private catered functions. After earning enough knowledge to begin a catering company, she and her father, James Lewis, decided to follow a path towards entrepreneurship. She managed the “front of the house” operations while her father and brothers managed the “back of the house”. The Lewis family also owned and operated a bagel luncheonette in their Smithtown, New York community.
While in college, she also began working in the financial industry. Nine years after working in Citibank, N.A. Real Estate Investment Banking division, Mrs. Lewis-Taylor joined Bankers Trust Company, currently known as Deutsche Bank Trust Company Americas, where she is currently a Vice President. Mrs. Lewis-Taylor became involved with various Deutsche Bank Foundation events such as seminars at the High School of Economics and Finance, reading programs for local elementary schools, and is a current member of ‘Women on Wall Street’. Mrs. Lewis-Taylor is currently in her first of a two-year term as Co-President of Washington Primary School’s Executive PTA Board and is the Assistant Treasurer on the Executive Board of ‘The Mother’s Club of Wheatley Heights’ {a community organization which African-American mothers have formed to advocate for community and educational progress}.
In 2005, when considering taking on the responsibility as Chair of the BCA, she saw an opportunity to leverage her financial and culinary skills by offering leadership and direction in the board room. As Chair Emeritus, Mrs. Lewis-Taylor continues to be inspired by the BCA’s persistence to promote awareness, broaden the knowledge and expand the scope of those in upper levels of management challenging them to include the strengths of a more diverse pool of ‘human assets’ in the culinary and hospitality industry. As part of the Organizations on-going efforts, Mrs. Lewis-Taylor remains a supporter of the values, voice of the mission, and advocate for the organization and the diverse group of young men and women the organization sponsors.
BCA 7th Annual Global Food and Wine Experience August 25, 2010
The BCA will again be hosting its annual Global Food and Wine Experience entitled "Celebrate Diversity in Food and Wine" at The Prince George Ballroom on Thursday, September 30, 2010 in New York City, from 7 PM to 10:30 PM. Wine and Food Enthusiasts will join wine purveyors, restaurateurs, and....
Johnson & Wales, Culinary Institute of America, and the BCA take historical step in honoring the first Black Graduate of CIA, Jefferson Evans, in honor of Black History Month January 26, 2010
PROVIDENCE, Rhode Island (January 26, 2010) - On February 11, 2010, the national leaders in culinary education will partner with the first student chapter of the BCA to honor Jefferson Evans, the first black graduate of the Culinary Institute of America in 1947. Known as rival institutions for....
BCA 7th Annual Food and Wine Event September 30, 2010
The BCA will again be hosting its annual Global Food and Wine Experience entitled "Celebrate Diversity in Food and Wine" at The Prince George Ballroom on Thursday, September 30, 2010 in New York City, from 7 PM to 10:30 PM. Wine and Food Enthusiasts will join wine purveyors, restaurateurs, and....
