BCA Celebrated 20th Anniversary Cultural Awareness Salute Gala

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For Immediate Release:

BCA Celebrated 20^th Anniversary Cultural Awareness Salute Gala

 Culinary Students and the Food Industry helped BCA Celebrate the 20^th Anniversary Cultural Awareness Salute Gala in New York City at Guastavino’s Midtown. Rochelle Brown, Owner of Powerhouse Productions; Melba Wilson, Owner of Melba’s Restaurants; and former Senior Editor of Nations Restaurant News Milford Prewitt presented the students with insightful tips for future successes.

Additional guests for the evening included Dr. Robert Koenig, Director NYIT Global Center for Hospitality Management; Barbara Kane, EcoLab Vice President of Industry Relations; Brooke Johnson, Food Network President and Lourdes Diaz, Vice President of Diversity Relations for Sodexo.

The Gala began with a cocktail reception, followed by a multi-course dinner and Viennese dessert reception executed by chefs and students.

1st Course – George Westinghouse Career and Technical Education: Roasted Spiced Pumpkin in Pastry, Baby Lettuce, Cranberry Marmalade Vinaigrette and Manchego Cheese.

2nd Course – Star Career Academy: Seared Breast of Chicken, Herbed Yorkshire, Asparagus, Rutabaga, Baby Carrots and Natural Jus Lié.

3rd Course – The Culinary Institute of America: Moroccan Spiced Braised Lamb Shank over Ragout of Chick Peas, Cured Olive and Preserved Lemon with Buttered Flat Beans.

Awards were presented during the event to Sterling Smith, Corporate Executive Chef Supply Management of Sodexo; Jin Caldwell, Chocolatier and Owner of JinJu Chocolates; and Susan Stockton, Senior Vice President of Culinary Production for the Food Network. BCA also awarded students; Ophelia Blake, Nicole Carmona, Temina Chebelyon, James Connolly, Maliek Cort, Sasha Hunter, Christopher Iacono, Alphanso Lowe and Bao Tran with High Performance medallions.

“The Cultural Awareness Salute Gala is an opportunity for students to work alongside food and hospitality industry players. Students are able to showcase their talents and converse with potential industry employers in a non-intimidating environment” said Alex Askew BCA President.

To learn about the BCA please contact: info@bcaglobal.org, or call (212) 643-6570. For more information about BCA, visit http://www.bcaglobal.org.

BCA Global To Take A Moment For Charlie Trotter, chef of flagship restaurant, Charlie Trotter’s

As the NPR’s The Salt noted in their report: For decades, Charlie Trotter’s name was synonymous with cutting-edge cuisine. His Chicago restaurant was regarded as one of the finest in the world — a stellar accomplishment for the self-taught chef, who died Tuesday, November 5, 2013, at age 54.

The self-taught chef opened Charlie Trotter’s in 1987 with the help of his father, Chicago Tribute writes. It soon became the darling of the fine dining set. The chef’s intense creativity and never-repeat-a-dish dictum made Trotter’s the most talked-about restaurant in Chicago, and his fame spread quickly throughout the country and beyond.

Following the opening of the iconic flagship restaurant, Trotter’s cookbooks, ‘a shower of James Beard Awards and his PBS television series “The Kitchen Sessions With Charlie Trotter” made him a national, if somewhat idiosyncratic, figure—“states the New York Times’ William Grimes.

Despite a list of accomplishments, including the host duties of a PBS television series, The Kitchen Sessions with Charlie Trotter, Trotter was also a supporter of many culinary institutions. Among them: BCA Global, for which he was an enormous supporter.

“He was a visionary, a role model with consummate professional excellence in the culinary arts and a proud supporter of not only the next generation of chefs and diversity, but of BCA Global. He was able to provide funding when we most needed resources and he will always be remembered,” BCA Global president Alex Askew said.

BCA Global will take a moment of silence in honor of the extraordinary talented Charlie Trotter at the 20^th Anniversary Cultural Awareness Salute Gala on Friday, November 8, 2013 from 7 p.m. – 11 p.m. at Guastavino’s Midtown. Rochelle Brown-Johnson of Powerhouse Productions will give remarks.

“Charlie Trotter was a true visionary with a big heart. He was a big supporter of diversity and his kitchen and food reflected that! He supported me, and the BCA on continuing their mission. Charlie was my mentor and very good friend,” Rochelle Brown-Johnson remembers.

Susan Stockton, former SVP Culinary Production at Food Network, talks life in Culinary

As one of the founding members of Food Network Kitchens, Susan Stockton has a unique perspective on the business of food and TV. Over the past 19 years, she developed a talented team of 30 culinary professionals who provide content, recipes and trending, as well as production assistance and the fabulous foods you see on Food Network cooking shows. In recent years, she and her team have been engaged in publications, event planning and product development for the Network.

Susan became Food Network’s first Executive Chef and quickly developed a staff of kitchen cooks and stylists to handle the 18-hour production days of a fledgling network. Since then, she has realized her dream of working with the best chefs in the business at the best Network in the category. She led her team to develop content for FN Productions, Scripps Newspapers and cookbooks. More recently, she oversaw culinary editorial for Food Network magazine and branded cookbooks, developed concepts for FNKitchen branded airport restaurants, and headed up development and design of Food Network branded cookware products at Kohl’s department stores.

Prior to Food Network, Susan graduated from Peter Kump’s NY School of Cooking, cooked in a Greenwich Village bistro and freelanced as a food stylist. Susan moved to NYC from Boston when she married Rick, passing along the keys to her twelve-year-old design firm to follow her passion for food and cooking. Susan’s career path in Boston included Catering, her Garden & Home store, and Art Direction for a Cambridge film company.

Catch Susan this year at the 20th Anniversary Cultural Awareness Salute Gala, where she shall receive the Lifetime Achievement Award for her accomplishments in the foodservice, culinary, and hospitality industries. 

2006 Lifetime Achievement Recipient Rochelle Brown-Johnson shares her amazing career

Having been in the television industry for more than 20 years, Rochelle Brown-Johnson knows a thing or two about showbiz. Since the start of her career, Rochelle has worked with practically every celebrity chef, foodie, restaurateur, and acclaimed cookbook author, and has become a well-respected in the food industry—making a name for herself as one of the most creative producers in the industry today.

After starting out in morning news and on news magazine shows, Rochelle was recruited to help launch the Food Network on television. Since, she has spent 10 years creating and producing top-notch programming for the Food Network, working alongside G. Garvin, Marcus Samuelsson, Charlie Trotter, Mario Batali, and many more. Moreover, she has spent nine years producing America’s most loved chef and the Food Network’s top show Emeril Live with Emeril Lagasse, and has helped change the way most Americans look at culinary shows today. She has also produced Essence of Emeril, and The Great Big Food Show for Food Network, and Fresh Food Fast with Emeril for the Cooking Channel.

Currently, Rochelle serves as the Executive Producer of the highly rated show Roadtrip with G. Garvin, which airs on the Cooking Channel, and the NAACP-nominated Docu-series Save My Son with Dr. Steve Perry, which airs on TV One. She has also added the credit of cookbook author to her accomplishments with the release of “The Chef, The Story and The Dish.” Rochelle and her team currently have several projects in development for various networks.

Powerhouse Productions is one of the leading minority-owned production companies, and they have formed trusted relationships with solid programming for just about every major cable outlet.  Rochelle and her team just launched Powerhouse Events, a full service event company specializing in “Live” culinary shows, culinary events, and festivals.

Rochelle currently lives in New Jersey with her husband Marcus Johnson and their son, Marcus Johnson, Jr.

Catch Rochelle at the 20th Anniversary Cultural Awareness Salute Gala, which will be held on Friday, November 8, 2013 at 7 p.m. – 11:00 p.m. at the Guastavino’s Midtown, 409 E. 59th St.  New York, N.Y.

Barbara Kane, Mistress of Ceremonies for the 20th Anniversary Cultural Awareness Salute Gala

Being an advocate for sustainability in both the healthcare industry or the culinary industry, Barbara Kane has been a go-to source of knowledge and inspiration for her peers and aspiring industry professionals.

Celebrating over 20 years in the foodservice and hospitality industry, Kane, the Vice President of Industry Relations for Ecolab Inc., represents Ecolab cross-divisionally, with all trade associations in the areas of foodservice, hospitality, healthcare, government, education, and manufacturing. Previously, Kane held the role of AVP Global Accounts, where she was responsible for leading, managing and maintaining customer relationships while maximizing Ecolab’s overall offerings. She also held corporate account positions with Sara Lee Corporation. A true champion of the industry, Kane serves on the Board of Directors of the Association for Healthcare Foodservice, the International Facility Managers Association, Society of Foodservice Management, as well as UNLV and SDSU International Advisory Boards. She also raises awareness as an active member in several other organizations, including Association for the Advancement of Sustainability in Higher Education, American Healthcare Association, American Hotel & Lodging Association, National Association of College and University Food Service, National Restaurant Association, and Network of Executive Women. Kane frequently keynotes to Associations and Corporations on business topics such as leadership, networking, and women in business.

Come see Barbara Kane, our Mistress of Ceremonies, at the 20th Anniversary Cultural Awareness Salute Gala on November 8, 2013 at 7:00 p.m. – 11:00 p.m.

For more info, click here.

Melba Wilson, 20th Anniversary Cultural Awareness Salute Gala Special Presenter

“I was born, bred and buttered in Harlem” – Melba Wilson, Melba’s restaurants

   Melba’s Restaurant owner and longtime BCA Global supporter has been named among special presenters at the upcoming 20th Anniversary Cultural Awareness Salute Gala. Melba entered the culinary business at Sylvia’s Restaurant under the direction of Sylvia Woods. The experience that she gained at Sylvia’s birthed partnerships with renowned restaurateurs such as Drew Nieporent and Robert DeNiro of Nobu, Montrachet and Tribeca Grill; and Godfrey Polistina of Carmine’s, Virgil’s, Cesca, and Quest Restaurants.

     Even though you are likely to find her on national and local news channels and cooking shows that include The Today Show, Good Day NY, FOX 5 and the Food Network’s ‘Throwdown! with Bobby Flay,” Melba has not forgotten the neighborhood that “born, bred and buttered” her. Melba  supports and donates to many causes such as AIDs, Diabetes and Illiteracy.  She also takes time to help Community Outreach organizations throughout Harlem, and regularly donates her time to the students of BCA Global.

Come out and support Melba and the BCA at this years 20th Anniversary Cultural Awareness Salute Gala!

For sponsor information please contact: info@bcaglobal.org, or call (212) 643 -6570. To purchase tickets please visit our website at www.Bcaglobal.org. Individual tickets are $225 per person, VIP are $300 per person.

20th Annual Cultural Awareness Salute 1st-course presenter: George Westinghouse Career and Technical Education

George Westinghouse High School offers all students an integrated academic and technical curriculum designed to provide real world, project-based learning experiences within an innovative and challenging instructional environment. The school is a pioneering educational center that offers students, parents, universities and community based partners the opportunity to be part of an Information Technology complex that prepares students for a successful post-secondary education and a career in the ever-changing global marketplace.

Here to shake things up, George Westinghouse Career and Technical Education are taking part in the 20^th Cultural Awareness Salute Gala. These motivated young professionals are cooking the first meal of the night… and you won’t believe what it is is…

20th Annual Cultural Awareness Salute 2nd-course presenter: Star Career Academy

Go to the website of Star Career Academy, and their mission statement is says it all: Star Career Academy is dedicated to providing “performance-based occupational training to prepare students for entry-level employment,” and helping “students gain the confidence needed to perform at their highest potential and pursue life-long learning and advancement.”

This year, Star Career Academy are taking part in the 20^th Cultural Awareness Salute Gala “helping students understand and meet professional ethical standards,” with firsthand experience to various giants in the foodservice, hospitality and culinary arts leading industries. Their menu is to die for…

20th Annual Cultural Awareness Salute 3rd-course presenter: The Culinary Institute of America

The Culinary Institue of America, “the world’s premier culinary college” has been at it for nearly 6 decades setting a standard of excellence in the hospitality, culinary and foodservice industries. Craig Claiborne, Celebrated Author and Food Critic, The New York Times, once proclaimed that “Almost every profession has an outstanding training ground. The military has West Point, music has Juilliard, and the culinary arts has The Institute.” This couldn’t be more true. 

From its humble beginnings, the Culinary Institute of America opened in 1946 as the New Haven Restaurant Institute, a storefront cooking school in the downtown New Haven, CT, with an enrollment of 50 students and a faculty consisting of a chef, a baker, and a dietitian. It currently enrolls approximately 2,300 students in its Bachelor’s and Associate Degree Programs in Culinary Arts, and Baking and Pastry Arts serves 6,000 students from around the world with its continuing education programs. The college also employs a teaching staff of more than 125 chefs and instructors representing 16 countries. These tastemakers keeping pushing boundaries and you wouldn’t believe what they’re cooking up this year…

Marcus Samuelsson Congratulates BCA Global on 20 Years

Celebrated and acclaimed Marcus Samuelsson, (owner of restaurants Marc Burger, Red Rooster, C-House, Uptown Brasserie and Street Food, Norda, American Table Cafe and Bar, Kitchen & Table, and Ginny’s Supper Club) celebrates BCA Global’s 20th Anniversary Cultural Awareness Salute Gala!