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Press ReleaseBCA Relaunches Web SiteSt. Augustine, Fla., April 21, 2009—Alex Askew, president of BCA and a member of the American Culinary Federation’s certification commission, announced the relaunching of BCA’s Web site, BCAGlobal.org, in January. BCAGlobal.org’s objective is to bridge education and industry for young people of color in an effort to advance diversity in the culinary and hospitality fields. “BCAGlobal.org goals are to introduce a higher level of cultural understanding not present in the foodservice industry today with a clear focus on increasing awareness of the commonality and contributions of industry professionals of color. Emphasizing increased development in the skill sets of a team-building mentality, leadership and communication to our students is also critical to the industry professionals of tomorrow. If we can effectively bridge students and mentors, culinarians and industry, then we will come one step closer to helping advance diversity in the hospitality and culinary industries,” said Askew. BCAGlobal.org is dedicated to reaching more high school through college-age students, more industry professionals and encouraging collaborative efforts behind understanding diversity in the culinary and hospitality industry. The Web site includes a career corner with a job search feature as well as a two-way communication vehicle for BCA members to seek career advice from top individuals in foodservice today. Eventually, it will also include a student networking section, offer training webinars and videos, and online registration for local, regional and National events. The objective of BCAGlobal.org is to provide and promote information to students of color and to introduce, develop and advance diversity in the culinary and hospitality industry. The BCA was formed in 1993. “All professional foodservice organizations recognize the need for education, mentoring and networking, and the BCA plays a significant role by providing those opportunities to people of color. As foodservice professionals, we must work together to meet the need for educated, trained workers to fill industry positions,” said John Kinsella, CMC, CCE, WGMC, AAC, President, American Culinary Federation. The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions. For more information, visit www.acfchefs.org. # # # Contact: Cathy O’Brien Patricia Carroll |
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