Our members are doing amazing things in the culinary and food services industries. Learn more about some of our members and what BCAGlobal membership can do for you!


Ron Duprat

From humble beginnings growing up in Mare Rouge, Haiti, a young Ron Duprat watched in delightful anticipation as his grandmother cooked. He always knew he wanted to be a chef. Years later, he would arrive in the United States and begin work as a dishwasher. Ron Duprat then realized that he would dedicate his life to creating beautiful dishes.

Chef Ron Duprat is best known as one of the top competitors on Bravo TV’s “Top Chef.” During that season’s competition in Las Vegas, Duprat amazed judges with his exotic flavors, combining his rich Haitian heritage with French Asian influences, quickly becoming a crowd favorite.Since his days on Top Chef, Chef Ron has been traveling the world sharing his culinary prowess in cooking demonstrations, working as a celebrity chef at numerous restaurants, resorts and companies. He is currently a consultant for the international food company Rastelli Direct and works as a consulting executive chef at the Sugar Bay Resort and Spa in St. Thomas in the U.S. Virgin Islands.

Chef Ron has prepared amazing meals for President and First Lady Obama, Jay Z and Beyonce, Usher and many other notable figures. Educated at the College Aime Cesaire, La Varenne Ecole de Cuisine and the Culinary Institute of America, Chef Ron has used his cooking skills to also become actively involved in the fight against childhood obesity and advocacy for healthy kids eating. He is affiliated with several major causes, including the First Lady Michelle Obama’s ‘Let’s Move’ campaign, No Hungry Kids, BCAGlobal, the College of Culinary Arts in Miami, Chef’s Table, and Basil Magazine’s Chef Council.Chef Ron is a Caribbean Black Elk Ambassador at Black Elk Wine and former Secretary of State Hillary Rodham Clinton named him a “Culinary Ambassador.” Recently, the HuffingtonPost named him as one of the “10 Black Chefs That Are Changing the Food World as We Know It” and the Washington Post company’s TheRoot.com included him in a list of the “How 12 Black Chefs Cooked Their Way to the Top of the World” along with Marcus Samuelsson, G. Garvin, B. Smith and Tre Wilcox.


Danielle Saunders

While Chef Danielle Saunders may not have been born with a silver spoon in her mouth, she was raised with a pan in her hand and an everlasting passion for the culinary arts. Following in the footsteps of her late grandfather, who was an amazing chef, Danielle’s lifetime love of cooking began at the tender age of five. Danielle’s early experience helping her family prepare Sunday dinner was the landmark for the start of her culinary journey.

Upon graduating high school, Danielle entered Norfolk State University in Virginia and majored in Chemistry. After a two-year stint at Norfolk, she decided to finally pursue her dreams of becoming a chef. In 1997, Danielle enrolled at the New York Restaurant School, where she studied Culinary Arts under Chef Neil Becker (Silver Medalist – 2000 IKA Quadrennial Culinary Competition/”Culinary Olympics”). After graduation, Danielle had the opportunity to work under the tutelage of renowned chef greats including Anne Rosenzweig (Arcadia, Lobster Club) and Michael Lomonaco (Porter House, 21 Club, Windows on the World). She was fortunate enough to work at Windows on the World right up until two weeks before 9/11.  Danielle soon after moved on to be the Executive Restaurant Chef at Panevino Ristorante at Avery Fisher Hall in New York City for three and a half years.

In 2005, Danielle decided to transition into the private sector and accepted the position of Personal Chef to Media Mogul Sean “Diddy” Combs. As Personal Chef, Danielle traveled across continents sampling various cuisines and cooking in kitchens all around the world. Following over two years with Mr. Combs, Danielle realized she had opened doors to a whole new world. As her reputation for being an A-list celebrity chef grew, so did her client roster. Danielle has cooked for the likes of Oprah Winfrey, Jann Wenner, Tom Hanks, and Gary Sheffield to name a few.

Much like her celebrity clientele, Danielle is no stranger to the media. She made her first television appearance on VH1′s “I Want to Work for Diddy 2″ in 2009 as a guest chef. Additionally, after seven seasons, Chef Danielle is the first female African-American winner of Food Network’s hit TV show “Chopped.” In doing so, she was invited by Food Network to compete in their special championship series, “Chopped Champions.” In the Fall of 2011, Chef Danielle won “Chopped Champions” and made history again by becoming the first female chef to ever win the competition.

With such a wide array of international experiences and traditional southern techniques, instilled in her since childhood, Danielle is helping reinvent the distinctive “Soul Fusion” style and interpretation of food. Chef Danielle is currently working on her first cookbook based around her late grandfather’s original recipes and his personal memoirs. Ever since Danielle was certified by world renowned nutritionist, Dr. Oz Garcia, she has been an advocate for sensible diets and healthy living. Her mantra, “superb food and eating healthy” is ubiquitous in every dish she creates. She is a force to be reckoned with, fusing eclectic soul with great food.


Tim Pitts

Tim Pitts has been working in the culinary field for over 13 years throughout New York, New Jersey, and Connecticut. His dedication and perseverance to the culinary industry has allowed him to ascend to the title of Executive Chef, Private Chef and Personal Chef. Currently, he is the Executive Chef at St. John’s Episcopal Hospital in Far Rockaway, NY.

Tim has proven himself to be a strong team leader and mentor to our young chefs of the future. His continued support of BCAGlobal is a glowing example of his passion and determination for the continued expansion of the culinary arts. His interests are reading and collecting cookbooks, working out in the gym, fishing and landscaping his yard. During the football season, he is an New York Giants fan.

 


 

Adam J. Joseph

Born in Groton, CT Adam was raised in Champaign, IL where he attended private schools, participated in numerous athletics and was the only child of a single mother.  It was her dedication as a parent and perseverance as a mentor mother, which helped Adam earn the Honor of Eagle Scout and Order of the Arrow, receive a Congressional Appointment to West Point, and develop a passion for good food.

 Since that time Joseph has done a number of things including working in the Champaign-Urbana public school systems as an Inclusion Aide (’93-’97), Directing Y.M.C.A. summer camps (’94-’98), functioning as Head Chef during Summer Internships, at Jacob’s Pillow Dance Festival in the Berkshires, MA (’99-’04),  and a three month International Co-Op (Summer 2006) in Newport, South Wales at the Celtic Manor Hotel and Resort.

Chef Joseph is presently a Culinary Instructor at Kennesaw State University in Kennesaw, GA.Chef Adam is not only an enthusiastic addition to the Michael Leven School of Culinary Sustainability and Hospitality College at Kennesaw State University but he is also a single father of three children. 


Watson Baldwin  

Watson Baldwin is a past graduate of The Culinary Institute of America with a background in food and beverage management, and the culinary arts. After studying at the Culinary Institute of America, Watson went on to get a Master’s Degree in Hospitality Management at University of North Texas and a Doctor of Hotel and Tourism Management from Hong Kong Polytechnic University.  In his past, Watson has worked as a line cook at Boca Raton Resort and Club, Donatello’s Italian Ristorante and La Madeline to name a few. He started out instructing students at the University of North Texas in laboratory restaurant kitchens. In these lectures, Watson taught culinary skills such as food safety, sanitation, cost control and menu planning. At Dallas Country Club, Watson was also the Executive Sous Chef under Ernst Gruch CMC. In this role, he supervised staff and ensured consistency in service for the country club members. Watson is an industry expertise in private clubs, resorts, and sole proprietorship restaurants along with five years teaching experience in Hospitality. He is classically trained with the knowledge of Western Cuisines, European and Fusion based cuisines. Currently, Watson resides in China working at Hong Kong’s Polytechnic University as an instructor. At Hong Kong Polytechnic University Watson teaches at the School of Hotel and Tourism Management. 


Duane Maxwell

Chef Maxwell has been a veteran of the Culinary Industry for over thirty years. His start in the industry was with Marriott Hotels. It is during that time he attended the Nassau Community College Hotel Restaurant program. He later furthered his training taking classes at the Culinary Institute of America's Grey Stone Campus in California. Throughout his career he worked in various parts of the culinary industry, venturing into catering at a premier water-front establishment called “John Anthony’s on the water” where he became Sous Chef. Furthering his career, he worked for Sodexho, one of the world’s largest food service companies as a kitchen supervisor then a Chef Manager, an Executive Chef and then finally a General Manager controlling his own unit. In 2003 Duane started his own consulting and catering company called Maxfam Consulting securing a position as Director of Culinary production who produced, “Turn up the Heat” with G. Garvin, which aired on the T.V. One network.  Fondly referred to as Chef “D”, was also a consultant on two of Chef Garvin’s cook books and has also done food styling and recipe development with Patti Labelle for her cooking DVD and on her newly released cook book “Recipes for The Good Life”. Other accolades would include organizing and coordinating G. Garvin’s three course celebrity chef’s dinner participation in Chef Dance, during the Sundance Film Festival in Park City, Salt Lake City, Utah. Chef Duane has also organized and coordinated the culinary portion of the 2007 “Taste of Ebony” an Ebony sponsored event to promote African American chefs and wine experts in the Culinary and Hospitality industries, coordinating with celebrity chefs such as Marcus Sammuelson, Jeff Henderson, and Marvin Woods. Also for Ebony Chef “D” has organized the culinary aspects for “Ebony’s Family Reunion Tour” an eight city tour spanning the east coast. For the BCA Chef Maxwell has coordinated the annual “Salute to Cultural Awareness “working with 13-15 culinary schools, mentoring students and giving them real life experiences. In Orlando Florida, Chef Maxwell has led culinary teams doing Walt Disney’s Party for the Senses and Kitchen Conversations at Epcot’s Annual Food and Wine festival. Currently Chef Maxwell is an Executive Chef for Morrison Healthcare Management where he led his team to one of the top patient rated hospitals in the Florida Hospital Adventist system.