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Johnson & Wales, Culinary Institute of America, and the BCA take historical step in honoring the first Black Graduate of CIA, Jefferson Evans, in honor of Black History MonthJanuary 26, 2010
PROVIDENCE, Rhode Island (January 26, 2010) - On February 11, 2010, the national leaders in culinary education will partner with the first student chapter of the BCA to honor Jefferson Evans, the first black graduate of the Culinary Institute of America in 1947. Known as rival institutions for many years, Johnson & Wales University and the Culinary Institute of America (CIA) will come together in solidarity for the first time to celebrate diversity and Black History Month. “This is a historic event for both colleges because, though we and the CIA are competitors, we both believe in excellence in culinary education and share the highest reputation in the world for the same. We are especially committed to supporting diversity within our industry,” says Karl Guggenmos, University Dean of Culinary Education of Johnson & Wales. A three-course meal prepared by students of both schools will highlight aspects of both regional and ethnic cuisine and will exhibit the depth of diversity’s impact on the food industry and the world. A reception in Johnson & Wales’ new culinary lab building, The Center for Culinary Excellence, will be followed by a dinner in Cintas dining room.
Eve Felder, Associate Dean for Culinary Arts at CIA, emphasizes Evans’ long-standing contributions to the field: “The Culinary Institute of America is honored to join in this celebration of the accomplishments of Jefferson Evans. As both an alumnus of the CIA and a past member of our faculty, Chef Evans has a distinguished legacy in culinary education that truly expresses our college values of excellence and respect for diversity.” Alex Askew, President of the BCA, notes that “this is an historical event which enhances the environment for diversity in this country today.”
The first BCA student chapter was founded in the 2008-2009 school year at Johnson & Wales University. The chapter received its official charter from the BCA on April 24, 2009, and makes its mark in the school and the community by contributing to the development of diverse leaders for tomorrow’s culinary industry.
For more information, contact the BCA office:
244 Madison Ave Suite 305 ● Phone: 212-643-6570 ● Email: Info@bcaglobal.org
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