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The BCA is a nationwide non-profit, educational and networking organization of hospitality and food service professionals. Incorporated as a 501(c)(3) in 1998, our mission is to create exposure and provide educational and professional opportunities for culinary and hospitality professionals of color. We accomplish this objective by providing quality educational and employment resources, job coaching, mentoring and assistance with placement, and networking support. Additionally, the BCA exposes inner-city high school students to the culinary arts through a series of workshops that serve to introduce culinary arts as a viable career option.
To create exposure and provide educational and professional opportunities for culinary and hospitality professionals of color. The BCA exposes inner-city high school students to the culinary arts and introduces the culinary and hospitality profession as a viable career option.
To motivate urban challenged high school students by introducing them to the culinary arts, foodservice and hospitality as a viable career option. Our focus has always been 'in the trenches' where we feel the hard work needs to be done. By providing direction and networking opportunities early in the career choices of students at the high school level, to and through college, we can help create the path toward the professions of their choice. By effectively working with professional organizations and industry associations, The BCA shows, by example, the importance of networking and teamwork. We believe this is where the future of the foodservice and hospitality industry begins.
Our Driving Force
The BCA is poised to become the nation's principal link between corporate America and all ethic groups seeking employment and careers in the culinary/hospitality profession and foodservice industry. As these professions and industries continue to grow and the need for workforce diversity increases, the BCA will expand our services by:
Developing regional professional chapters to extend BCA presence & networking nationwide
Developing more alliances with culinary/hospitality institutions to increase programs, membership, and address diversity issues and opportunities
Establishing and increasing mentorship and workshop programs for high school students interested in the culinary arts as well as college/university students
Building community relationships through outreach efforts such as speaking engagements and culinary demonstrations at community foodservice operations (soup kitchens, churches, high school culinary programs
Establishing a National Board of Advisors to build BCA into a national and global presence