Our history
The Black Culinarian Alliance ,1998
Co-founder Alex Askew and Jason Wallace met with fellow graduates of the Culinary Institute of America. It was there that they discussed the status of African Americans in the culinary and hospitality industries. A few years later, the First Black Culinarian Alumni Chapter at the Culinary Institute of America was formed. Since then, the organization has been tasked with analyzing and addressing the lack of education and exposure for African Americans in the industry. Focusing on education as a cornerstone of success, BCAGlobal (founded as the Black Culinarian Alliance) advocated for leadership in a demographic that has largely been sidelined from culinary, food service, and hospitality mid and upper management opportunities.
BCAGlobal, 1993
Began as a mentoring and advocacy group, the Black Culinarian Alliance. Alex Askew, a graduate of the Culinary Institute of America and food health expert, founded the organization in order to promote racial, ethnic and gender diversity within the foodservice industry. His priority was to aid minority students and entry-level professionals in the advancement of their culinary careers through comprehensive training and networking. By 1998, BCAGlobal was established as a non-profit, and gradually expanded its mission to address not only disparities within the foodservice industry but within the food system as a whole. Our current programming focuses on empowering communities to address food access challenges and the health disparities that have their roots in the social determinants of health. We design and implement hands-on programs focused on nutritional education, mindful eating and cooking, culinary workforce development, and sustainable farming; organizing communities around food as a source of wellness, identity, and power, rather than a source of disease and depletion.