Board of Directors
Board of Directors
Jessica Long
Jessica Long is an accomplished leader with extensive experience in the insurance and aerospace industries. With over 18 years of professional expertise spanning both sectors, she has established herself as a prominent figure in the field. Currently, Jessica holds the position of Director within an aerospace company’s program management organization, where she provides valuable support for ESG initiatives.
Beyond her professional accomplishments, Jessica is deeply committed to advocating for diversity, equity, and inclusion (DE&I) as well as sustainability. Her passion for these causes is evident in her active involvement and dedication to making a positive impact.
Jessica’s educational background includes a Bachelor of Arts degree from Rutgers University and a Master’s in Public Administration from Strayer University. In addition, she has acquired several certifications, further enhancing her skill set. These certifications include Scrum Master, Product Owner, Lean Six Sigma, and Sustainability Management.
As a first-generation American with Panamanian roots, Jessica values her cultural heritage and embraces her multicultural identity. Outside of work, she enjoys spending quality time with her family and has a keen interest in international travel and continuous learning. Jessica currently resides in Connecticut with her loving husband and daughter.
Reginald Mnzava
A native of Tanzania and an accomplished entrepreneur, Reginald Mnzava now serves as the Board Chair for BCA Global. Leveraging his expertise in data analytics and strategic planning, Reginald champions the organization’s mission of advancing racial, ethnic, and gender diversity in the culinary world.Holding a Master of Science in Healthcare Administration from the University of Alabama at Birmingham, Reginald combines his entrepreneurial spirit and global perspective to drive meaningful change.
With a background in economic empowerment and international development, Melissa founded a mission-driven yoga studio committed to breaking barriers for BIPOC and LGBTQIA individuals in the wellness industry. Currently, she is a Consultant for Certified Development Financial Institutions (CDFIs), providing strategic planning, grant support, and operational assistance to community-based organizations. Melissa actively engages in pro bono grant writing and development consulting for BIPOC-led nonprofit organizations and businesses.
Dr. Sitembile Sales
Dr. Sales is a graduate of Latin American School of Medicine in Havana, Cuba and trained at Wyckoff Heights Medical Center in Brooklyn New York. Dr. Sales holds certification from the American Board of Internal Medicine for Internal Medicine.
Dr. Sales treats her patients with an integrative/holistic approach which includes Nutritional health, Botanicals and dietary supplements, mind-body medicine, traditional whole systems of healing, and Integrative approaches to major health conditions. While working at Union Health Center during the COVID-19 pandemic Dr. Sales recognized the need for a more integrative/holistic approach in primary care.
Joanne Baylor
With family roots in West Point, Mississippi, and an upbringing in historic Harlem, New York, it is no wonder that JoAnn Baylor’s decadent desserts are known for their authentically soulful, homemade flavor. Her baking training began decades ago when she would help her beloved mother, Josephine “Ma” Smith, to create scrumptious dishes and serve guests with detailed service and Southern charm. Later, JoAnn would hone her skills for hospitality management, nutrition and recipe development with Associate and Bachelor of Science degrees from the City University of New York (CUNY) as well as a host of continuing education courses in cake styling.
After launching a successful home-based business selling holiday cakes in 1996, JoAnn expanded her enterprise into “Make My Cake, Inc,” a full-service retail and wholesale bakery that draws thousands of loyal visitors every year. Still family-run and manned by a personable staff under JoAnn’s direction, “Make My Cake” offers their clientele heavenly desserts such as the New York Times’ pick, Red Velvet Cake, Food Network favorite, German Chocolate Cake, and local best-seller, Sweet Potato Cheesecake.
Today with two thriving locations in the heart of Harlem and an ever-expanding international client base, “Make My Cake” continues to make a unique imprint on the baking world and has solidified JoAnn’s legacy as an inspirational and celebrated entrepreneur.
Alex Askew
At 14 he received his first job offer as a personal chef through a high school vocational work program and after 6 years of working in a variety of restaurants in and out of New York City decided to attend the Culinary Institute of America and graduated in 1989.
With a focus on eating lifestyles and trends in new menu alternatives, he began food research, development, and consulting for companies: General Mills, Hilton Hotels, Aramark Corporation, Specialty Restaurants, and a host of private clients. Alex’s experience covers many areas in the culinary/food service, which include consulting in areas of menu development, R&D, start-up operations, systems and controls, training, food manufacturing, business planning, concept development, and healthcare.
While working in restaurants also broadened his experience in different cooking styles as well as cuisines which included Cajun and Creole, Holistic, Latin, and American fusion. In 1993, Alex Co-founded BCAGlobal which dedicates itself to Education, Awareness, and Exposure for young minority students seeking careers within the culinary and hospitality industry. The newest core program, “Mindful Eating for the Beloved Community” has gathered National attention for bringing Food, Race, and Social Justice to the forefront while focusing on training chefs of color as Health Equity Ambassadors to produce healthy and whole communities.
Alex has enjoyed guest appearances on Good Morning America, CBS Early Morning Show, and the Food Network. He was a Distinguished Visited Chef (DVC) for Sullivan University, visiting professor at the School of Hotel and Tourism-Hong Kong Polytechnic University, 2011 Business Leader of Year from the Marcella Brown Foundation.
And in May 2012, he received the distinguished New York Institute of Technology Global Leadership Award and served on the American Culinary Federation Accreditation Commission. In 2014, Alex was selected as a 2014 National Kellogg Fellow in Leadership in the Racial, Equity, and Healing (REH) cohort. In 2020 Alex was awarded the Castanea Fellowship in Food Systems Leadership.
With over 35 years in the restaurant and hospitality field, Alex continues to use his knowledge and experience as a foundation to further grow and develop in the culinary industry.
He also continues his work in social change, using food as a nexus and mindful eating as a platform to improve lives with resiliency in the community.
Harriet Taub
Harriet Taub recently retired from her role as Executive Director at Materials for the Arts (MFTA), NYC’s premier creative reuse center. While at MFTA, Harriet founded Friends of Materials for the Arts, a non-profit organization which funds initiatives and programs to expand MFTA’s services.
In 2017, Harriet received the prestigious Sloan Award for public service to a select group of NYC government employees annually for service above and beyond. In 2022, she received a Giraffe Award from students at the All Saints Episcopal Church in Hoboken NJ for her volunteering with The Lighthouse, a local nonprofit that supports recent asylum seekers and refugees. The same year, she was honored by the Children’s Museum of the Arts, NYC at their annual gala for her contributions to arts and arts education in NYC over two decades.
She also likes to spend time going to the gym, running, reading to her Toronto-based grandson on FaceTime, sewing for a local boutique, learning Spanish on Skype, and hosting visitors at her AirBNB. She has consulted with the Jersey City Jazz Festival, El Dia de Muertos -an annual JC event, and MoMo – The Museum of My Own in addition to BCAGlobal. She continues to make her time available to entrepreneurs starting out in the non-profit space.
Dr. Watson Baldwin
A chef by nature, Dr. Watson Baldwin made the transition from the culinary industry into hospitality/culinary education and consulting after 15+ years cooking behind the line. Coming up in the industry like most culinarians, working from a line cook to Exec. Sous of a prestigious country club in Dallas, Texas, he took his skills and passion for the industry to the education realm.
Serving as a culinary instructor at the University of North Texas’ College of Merchandising and Hospitality Management and the Hong Kong Polytechnic University’s world renowned School of Hotel and Tourism Management, he has seen the culinary education world evolve beyond the technical and vocational aspect of education on a global scale.
As a Culinary Institute of America graduate (CIA), Watson has been trained in a variety of cuisines that include but are not limited to French, Italian, American, Mexican, Japanese, Chinese and Vegan/Vegetarian cuisines. From CIA, he went on to further his education by obtaining a Master’s Degree Hospitality, and Doctorate in Hotel and Tourism as well as pursuing graduate studies from Tufts University’s Friedman School of Nutrition Science and Policy specializing in Nutrition and Sustainable Food Systems.
Watson has also worked with the Japanese External Trade Organization (JETRO) and Hong Kong Japanese Restaurant Association (HKJRA) on culinary culture research projects on Japanese cuisine in Hong Kong. Recently, he has received grants from the Ministry of Agriculture, Forestry and Fishery (MAFF) department of the Japanese government to conduct Japanese sake consumption and consumer behavior research in Hong Kong and Chinese markets. He has also obtained world recognized certifications from World Chefs, American Culinary Federation, WSET, Certified Cicerone, the American Hotel and Lodging Educational Institute and BCA Global.
During his time at Hong Kong Polytechnic University he has served with the PolyU Technology and Consultancy Department (PTEC) to consult on projects in Asia, the US and Canada in the following areas:
- Hotel Management
- Multi-Unit Management
- Menu Engineering
- SME Restaurant Businesses in Asia
- Recipe Innovation and Food Cost Control
- Food and Beverage Management
- Culinary Education- China
- Beverage Management- Wine, Spirits, Beer and Sake
- Culinary focused academic research
- Research and Development
- Nutritional Analysis & Dietetics for restaurants and meal delivery
- Food Sustainability in urban settings
His personal goals are to help bring the light of the culinary professional to those who have a passion for food and beverage and gastronomy via education, community outreach and an overall love for the culinary industry.