How did you first learn about and get involved with the BCA?

From Jason Wallace, my former instructor at the Art Institute of NYC.

In your eyes, what is the value of BCA membership? 
   
A wealth of knowledge and networking. Also I get to mentor and assist future chefs in their quest for a career in hospitality.

What was the last memorable meal you enjoyed?

I love eating at a restaurant called Houston's. The food is excellent. I don't eat pork but everything on the menu is great!

Where do you work and what is your title? If you have your own business as well, we would love to know more about it as well.

I work for Sodexo, currently at Brookdale Med Ctr in Brooklyn and I'm the Executive Chef. I don't have my own business yet. I currently do consulting work for a restaurant in my hometown of Freeport call Retro Lounge & Grill. Also I'm working on a project to own a restaurant/banquet hall located in North Carolina. I intend to keep BCA closely informed on this one.

How long have you been in the industry?

Approximately 10yrs

What's next for you- personally, career, community etc?

Like I said above, I'm working on getting my own restaurant in North Carolina; also become a certified executive chef with the ACF. With regards to community, currently I'm a firefighter in my community, protecting life, property and community (in that order). Once I get my restaurant up and running, I would like to work with at risk kids and train and prepare them for a career in the hospitality industry. Work with local farmers and ranchers to have sustainable products on my plate and have a greener foot print on this community and earth.

If you would like to contact Mr. Pitts, he may be reached at tcp@cyberbuilding.com.

Pierre Metellus is the president and principal designer at 3PM Design, a foodservice, laundry, and laboratory consulting design company, as well as a BCA member. Howard Stanford, BCA Board Chair notes that "Pierre is one of the four successful African American Foodservice Facility Consultant Designers in the country that is an Owner and President of his own firm.  This is quite significant when you consider minorities represent approximately 7% of the consultant community in our specialty.  I had the pleasure of meeting Pierre some years ago and to this day am impressed with his approach to business, knowledge and the importance of educating people of color of the opportunities in our profession."

How did you first learn about and get involved with the BCA?

I first learned about BCA through Howard Stanford at a joint venture for the Park West High School.  We were going to be the designer for the culinary teaching kitchen for the school. During that same year, I attended the BCA black tie dinner.

In your eyes, what is the value of BCA membership?

As a business person, the value as a member is to network, assist Chef’s with their restaurants design and to grow 3PM Design

What advice would you give someone starting out in your industry?

In the foodservice industry, one can start out working with the manufacturers of cooking, hood, warewash and walk-in equipment.  One can also work for a manufacture representative who educates and informs consultants on new products and/or work for a kitchen contractor who installs the equipment and sells equipment for any manufacturer.  All manufacturers do not sell directly to the public.  The middle person is the seller/installer (contractor).  Lastly and the most importantly is the consultant designer, who does not sell equipment and is the sole designer similar to an architect.  Consultants, architects design a space and hire a contractor/kitchen contractor to construct the kitchen/building.  The consultant can either have a contract with an architect to design the kitchen or have a contract directly with the owner client.  We, as consultants, do not receive any compensation from the manufacturers or the kitchen contractor.  The foodservice industry is in need of young, creative, multi-culture people.  This industry serves universities, colleges, restaurants, grade schools, churches, hospitals, hotels, cruise ships, correction facilities, armed forces and many more.  You will see a kitchen in almost every institution.

What was the last memorable meal you enjoyed?

We visited a manufacturer to learn about their equipment and the chef prepared a three course meal for two people.  It felt like we had our own personal chef.

Lindie Nourse, a longtime volunteer and new member of BCA shares with us what brought her to the organization and  what keeps her connected to our mission...

I was introduced to the BCA in 2003 by my brother, Alfie Wade Jr., a long-time friend and supporter of the BCA. At first I would drop by their office whenever I could to help out with some administrative functions. I moved on to volunteering at various BCA fundraisers, sometimes working at the registration desk, and other times as a greeter. The hallmark of BCA functions is elegance, and everyone who participates in the events—students, guests, honorees, and volunteers—all do so with enthusiasm and pride, and I am no exception. I was honored to be asked to serve as Director of Volunteers in 2006, and I held that position until 2008!

What are some of memorable experiences that you've had volunteering with the BCA?

In your view, what is the value of the BCA’s work?

I have a tremendous amount of respect for any organization that educates, nurtures, and encourages young people of color to "think outside the box," to help create a significant niche in an industry that they may have thought was not open to them. The BCA, under the dedicated leadership of Alex Askew, is to be congratulated for its pioneering achievements in this area. Volunteering with the BCA continues to be a source of inspiration as well as pleasure for me, and being selected as "Volunteer of the Month" is icing on the cake. The BCA is leading the way to a better future for today's youth.

Join Lindie and become a member of the BCA today! Email membership@bcaglobal.org for more info. For information on volunteering for the BCA, visit our Volunteer Match site or email info@bcaglobal.org.