Alex Askew You Must Thrive, Not Just Survive. Company: BCA Location: New York, New York Website: www.bcaglobal.org

Biography:
At 14, Alex received his first employment opportunity to train as a personal chef through a career advancement high school program. In 1987, after six years of working in a variety of NY-area restaurants he attended the Culinary Institute of America and graduated in 1989.
 
With a focus on eating lifestyles and trends in new menu alternatives, Alex began food research, development and consulting for large companies. Clients included General Mills, Hilton Hotels, Aramark Corporation and Specialty Restaurants, among corporate employers.

In 1993, while working in restaurants that broadened his experience – Cajun, Creole, holistic, Latin and Southern cuisine – Alex co-founded the Black Culinarian Alliance which today is branded BCA. The BCA is a nationwide non-profit, educational and networking organization of hospitality and food service professionals – which stresses Education, Awareness and Exposure for people of color within the hospitality industry.

The BCA also provides quality educational and employment resources, job coaching, mentoring, assistance with placement and networking support. It also exposes inner-city high school students to the culinary arts through a series of workshops introducing it as a viable career option.

Alex has enjoyed guest appearances on Good Morning America, CBS’ The Early Show, and the Food Network. In 2002, he was the featured chef for the newly launched food television initiative on TV One. In 2001, he was awarded a Doctorate of Foodservice from the North American Foodservice Equipment Manufacturers. He has been a visiting guest chef and lecturer at Princeton University, the Culinary Institute of Charleston, Baltimore International College, Sullivan University of Kentucky, The Sante Food and Wine Symposium and the 2009 Regional conference of the American Culinary Federation.

With over 20 years of experience in the restaurant and hospitality field, Alex continues to consult on projects nationwide and in Europe – using his great wealth of acquired knowledge and experience to not only further his career but mentor the next generation of food service professionals.

Availability:
Available to speak on culinary arts and career advancement.