The BCA brings together students and NYC chefs

At the fifth annual Global Food and Wine Experience, held Tuesday, Sept. 23, at New York City’s Tavern on the Green, the BCA (formerly known as the Black Culinarian Alliance) paired more than 50 chefs and wine merchants from the city’s finest food and beverage establishments with minority culinary students from area schools.

“We are pleased to partner with the BCA to offer these kinds of opportunities to young students of color in the culinary field,” said exhibitor Sue Torres, owner of Sueños Restaurant.

Participating schools in the program included the Culinary Training Institute, Food Service Training Academy of New Jersey, Monroe College, South Bronx Job Corps, Culinary Academy of NY/LI, Art Institute of New York and the Institute of Culinary Education (ICE).

“This event [was] incredibly important to increase the awareness of these opportunities within the wine and beverage industry,” said Alex Askew, president of the BCA, which was established in 1998 as a national not-for-profit organization devoted to the enhancement of professional and educational opportunities for people of color within the culinary and hospitality
industries.

Other participating restaurants/exhibitors included Il Porto, Melba’s Restaurant, Hudson River Café, The Seasoned Pot, Calle Ocho and Marriott at Brooklyn Bridge.