Description & History
Since 1993, The BCA (previously Black Culinarian Alliance) a 501 (c) (3) organization has been enhancing professional and educational opportunities for minorities within the food service and hospitality industry nationwide. Over the past ten years, the BCA has grown into a 500-member organization that includes individuals of all races and backgrounds (African-Americans, Asians, and Hispanics), which 40% are women.
All are considering careers or are currently established in the culinary or allied hospitality fields.
Presently, the number of ethnic racial minorities holding professional culinary/hospitality positions is small.
This low presence is primarily due to inadequate training and costly educational programs; a lack of access to networks (both formal and informal); and limited information about career opportunities. The BCA?s main goal is to alter this trend through innovative programming and partnerships with corporations who need to fulfill their workforce diversity objectives.
Today, the BCA provides its members with quality educational and employment resources; job coaching, mentoring and assistance with placement; as well as providing a networking support.
The BCA also assists industry participants to address the formidable challenge of attracting, finding, retaining, and promoting minority employees through access to their well-trained members. This pool of culinary and hospitality professionals of color allows corporate sponsors to satisfy Equal Employment Opportunities Commission (EEOC) minority hiring requirements; create and build a national awareness of their products, services and diversity programs; and meet social and community responsibilities.