BCA's 19th Annual Cultural Awareness Gala
The Gala will begin at 7pm with a VIP and Cocktail Reception, followed by a multi-course dinner, ending with a Viennese reception and after party beginning at 10pm.
BCA is pleased to announce, Emmy Award-Winning Fox 5 New York reporter, Dan Bowens, will host the 19th Annual Cultural Awareness Salute Gala April 21, 2012 at Guastavino's NYC.
An active member within the NY/NJ communities, Mr. Bowens will serve as Master of Ceremonies for this event which will feature speakers including Ira Kaplan, CEO Irinox and Crystal Langdon, Author of Keep the Curls - Empowering Women Personally and Professionally. The Industries foremost pastry and baking arts publication, Dessert Professional Magazine will be introducing the new award category (Outstanding Achievement in Pastry & Baking Arts) and will be commenting on the importance of diversity within that sector.
Now in its 19th year, this event honors the achievements of people of color in the hospitality and culinary industry. The Gala will be held on Saturday, April 21st, 2012 at the exclusive Guastavino's in New York City. This year's theme "Leaning Forward" will highlight the collective effort needed to impact the future leaders of foodservice. At this year's event Professor Jean Claude, New York City College of Technology -Brooklyn, (not Lisa Hoffman as previously reported), will be presenting the Award for Outstanding Achievement in Pastry & Baking Art to Chef Ebow Dadzie Assistant Pastry Chef-Marriot Marquis NYC. Also, Stanley E. Grayson, Vice Chairman & Chief Operation Officer of M.R. Beal & Company, will be presenting the 2012 Heritage Award to Kevin Walters Managing Director, Creole Restaurant.
The Gala will begin at 7pm with a VIP and Cocktail Reception, followed by a multi-course dinner, ending with a Viennese reception and after party beginning at 10pm. Tickets for the dinner are $225 per person ($300 per person for VIP), both include Viennese reception. Junior tickets (Viennese only 10pm-midnight) are $75, for more information visit www.bcaglobal.org, to purchase tickets click here or call 212-643-6570.
Menu: 1st course: The Culinary Institute of America
Avion Tequila Glazed and Ginger Kissed Scallops with Southern Style Farro and Black Eye Pea Salad
2nd Course: Le Cordon Blue Dallas
Mediterranean Chicken Roulade w/ Citrus Drizzle, Apple Scented Baby Carrots and Basil Orzo
3rd Course: Culinary Program at FedCap
Filet Mignon with Gorgonzola Crumb Mushroom Hash and Spiced Haricot Verts
Certified Angus Filet Mignon sponsored by Buckhead Beef
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