The BCA is a non-profit organization that aims to create opportunities for people of color in the culinary and hospitality industries. Their mission is to promote awareness and education. Testimonials from students and professionals show that the BCA has opened doors to networking, mentorship, and career advancement for many in the industry.

1. 06/06/09 BCA 2008 Measurement BCA Mission: The BCA is a non-profit foodservice, hospitality, and educational networking organization. The mission is to create awareness, exposure, and educational opportunities for people of color within the professional. The real value is in the value is in the investment of young people who are considering culinary arts and/or the hospitality sector as a career. BCA Vision: To collaborate and shape the future of the hospitality industry in a fundamental and organic fashion. A recognized interest in sincere approaches to diversity excellence where true synergy can exist. Testimonial I feel that the BCA has taught me that networking is an important key in getting into this industry. The BCA has opened many doors for me, especially at that 15th Annual Cultural Awareness Salute Dinner. I've met someone there who runs an organization that helps adolescents who is interested in cooking. I am going to try and get into that during the weekends. I am very excited about my future because of the BCA. Now I know that there are people out there supporting youth of color trying to get into this business. I would like to thank you and all of the BCA for what they doing for the youth.- Fredrick Howard, Hospitality Management High School

2. 06/06/09 SUCCESS STORIES I've been working in the culinary industry for four (4) years and began involvement with the BCA over the last 2 years as both a participant and member. The BCA has given me, as well as many others, the confidence to do our best and be the best in the industry. Being a women of color there are not many visible role models that showcase culinary excellence at a high level. BCA has opened doors of opportunity for me by connecting me with industry professionals that I can identify with. BCA also encourages people of color to become educated and trained to the best of their ability to advance their careers. BCA has made a clear difference in my life and career by inspiring me to temporarily put my career on hold so that I may attend the Advance Standing Program at Johnson and Wales. In one year I will receive my bachelor degree in culinary arts and management. I am on the right path towards career success. Stephanie Douglas Winner of the BCA and Walkerswood 2006 Caribbean Culinary Challenge Testimonial I met so many people, and the experience itself was educational. In my eyes the event itself was perfect. I was doing a lot of observing, as much as talking. I would absolutely love to do this event again. Thank you for having me. Ines Rosales -Reporter Fox5

3. 06/06/09 SUCCESS STORIES As a graduate of the Institute of Culinary Education and industry professional for over five years, I was greatly influenced by the BCA in terms of looking at career advancement in a whole new light. The organization through staff, volunteers, right up to the President are accessible and willing to help on a close and personal level. Such honesty is rare and overlooked by the same industry that says it is committed to diversity. The impact on my career focus alone has been immense. Involvement in the BCA has helped me to think in a new way by shedding light on how bright my career can be with increased education, networking, and constantly improving my own communication skill. As a member of the organization I have had the chance to meet people in the food service business who look like me and who understand what it is to be of a diverse background. That experience has opened my eyes to the heights I can reach. My focus now is on accepting the support and mentorship of the industry professionals BCA has access to. Their advice and candid feedback will ensure my continued growth as a culinary professional of color. I would not be an executive sous chef today if not for the BCA .- Raymond Watson, BCA Member 7/2008 Testimonial First, I’d like to thank you on behalf of the Newark Public Schools and the Office of School-to-Career & College Initiatives (STCCI) for inviting the Culinary Arts students from Newark Vocational and the Academy of Vocational Careers (AVC) to participate in BCA’s 15th Anniversary. You provided our students with an opportunity that they otherwise would not have had and one that they truly loved. I can’t tell you how excited they were. I am sure it was an experience they will never forget. We see our students on a daily basis in a school setting everyday and we know that they can achieve, but seeing them in such an elegant and professional setting means so much more.- Saundra DeGeneste-Supervisor Office of School-to-Career & College Initiatives

4. 06/06/09 SUCCESS STORIES Over the past 7 years I have worked in the food service industry in various capacities. It was always my passion to be a chef, but I never thought it was possible. Thanks to the support and guidance I have received from the BCA, I now have the opportunity to reach my full potential in this industry. The BCA networking events allowed me to meet so many professionals of color who have inspired me. With their support, I know I will go far. Thanks to the BCA for allowing me to participate in their events and to be mentored by the best in the industry. My experience with BCA has changed my life . - Omar Howell, BCA Member 6/2008 Testimonial “ I was impacted by the BCA in a multitude of ways. I learned a lot from the other students and the experience has given me a new lease on my career choices in life. My field of study was going to be focused on modernized home construction. I was planning to go to school to study Architecture Design and Technology. I am still planning to attend school for Architecture but I will focus on designing both commercial and industrial kitchens. Participating with the BCA has benefited me a lot and will continue to benefit me in the future. This was a great opportunity that will be highly impressive to colleges and job interviewers. It was an enjoyable experience that I am willing to share with all people. I enjoyed the whole thing but I do believe that some minor changes could be made to help enhance the experience of the next group of Culinary Arts students and Chefs. I think that on Friday the student reception should be held in smaller, more contained workshops.” Carlton Bernabela, Student at the Academy of Vocational Careers

5. SUCCESS STORIES My name is Anthony DeWitt, a graduate of the Food Academy in Hillside, NJ. I had an opportunity to be part of the BCA Food and Wine event and had the honor to work with Sue Torres who is chef/owner of Sueňos Restaurant in New York City. I was very excited to work with a woman chef that owned two restaurants in NYC because I knew that it took extra determination to make that happen which was an inspiration to me. The whole experience was incredible and I owe it all to the BCA.. I would fully endorse anyone, student or graduate, to participate with the BCA. There are always many benefits to an experience like this which will influence professional development. I look forward to many more opportunities through the BCA and only encourage more students of diversity to participate as well as have the industry support needed for the organization to assist more individuals like myself in the future. Anthony DeWitt-BCA Wine 2008