Welcome to BCA: Different Cultures One Direction



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In 1993, three graduates of the Culinary Institute of America in Hyde Park, NY, including the current president, Alex Askew, met to discuss issues concerning African-Americans in the culinary and hospitality industries. The formation of an organization then known as the Black Culinarian Alliance was created to analyze and address the lack of education, awareness and exposure for African-Americans in these fields. The Black Culinarian Alliance would prove beneficial for both African-Americans and the culinary and hospitality industries. With education as a cornerstone, the organization moved forward in promoting career opportunities for African-Americans in the culinary and hospitality fields. Operating as the Black Culinarian Alumni Chapter of the Culinary Institute of America, it was the first membership of its kind for minority graduates of a culinary institution.

Incorporated as the Black Culinarian Alliance in 1998, and now known simply as the BCA, membership is comprised of all ethnic groups and represents one of the largest percentages of professional women in the industry. Embracing this inclusion and understanding the rapidly growing multicultural audience and marketplace, the BCA continues with its objectives and remains focused on its mission as it pertains to all minorities. Our network assists industry participants in locating, attracting, retaining and promoting employees of color. This pool of culinary/hospitality professionals of color assists like-minded foodservice and hospitality companies to satisfy Equal Employment Opportunities Commission (EEOC) minority hiring requirements; create and build a national awareness of their diversity programs, products and services; and meet social and community responsibilities.

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....