was born and raised on the island of Haiti and began his culinary career at the early age of 16. After winning the National U.S. Skill Olympic Gold Medal in the Vocation Industrial Clubs of America competition despite being only 17 years old, he used his talents and enterprising personality to begin a culinary career and education that is still flourishing today. Educated at France's most prestigious culinary school, Ecole de la Recolte, and the United States' longstanding premier culinary institution, The CIA (Culinary Institute of America), Chef Ron Duprat has a multitude of skills and techniques at his fingertips. He holds many professional memberships, including the Caribbean Culinary Association and the Association of ACF. He shares his wealth of experience with the Culinary Team as an advisor to the Caribbean Hotel Training Program. To date, he has opened 46 different restaurants, a veritable world map of ethnic and exotic cuisine. Chef Ron’s experience with various cuisines range from Japanese, Russian, German, Pacific Rim, Arabic, Italian, and includes his trademark French Asian Fusion with the spice of his native Haitian Creole. Chef Ron Duprat is the Executive Chef at the Latitudes Beach Café of the Hollywood Beach Marriott, located in Hollywood, Florida. The Hollywood Beach Marriott is a $30 million boutique-style Oceanfront Hollywood Beach Marriott is located directly on the ocean on a site that stretches from the Intercoastal Waterway to the Beachfront Broadwalk. For more information, pictures, and fun please visit chefronduprat.com and hollywoodbeachmarriott.com Ron DupratExecutive ChefLatitudes Beach Cafe', Hollywood Beach Marriott
HEARTS FOR HAITI: This Valentine's Day, Dine Out for Relief Efforts
"Food always brings people together," says Ron Duprat, BCA Board Member and Top Chef Season 6 Contestant. That's why he hopes that "this St. Valentine's Day, every community will have at least one restaurant where people can dine out with their loved ones and share their hearts with Haiti" as part of his Hearts for Haiti Relief Benefit.
On February 14th, 2010, Chef Ron, along with a roster of nationally-renowned chefs (including Top Chef Season 6 Winner Michael Voltaggio) will be giving a percentage of their receipts to Hearts for Haiti, a dining relief to benefit the charities Hollywood Unites for Haiti and Kinship Circle Disaster Relief.
Many of you may already be planning to dine out with your sweethearts on Valentine's Day-- why not also contribute to this urgent relief effort? For more information on becoming a participating chef or dining at a participating restaurant, call (415) 461-9300.
Anthony L. Wilkins is originally from Union, NJ, and he graduated from Temple University in Philadelphia, PA in 1999, with an undergraduate degree in Marketing & a graduate degree in General & Strategic Management. Anthony began his hospitality career in April of 2000 as a bartender at the Loews Philadelphia Hotel. He is currently the General Manager of two of the three B. Smith’s Restaurant locations and has been employed with the B. Smith Restaurant Group since October of 2000.
The BCA gives minorities of all backgrounds the opportunity to grow and develop into culinary professionals while maintaining a strong foothold on a community of colleagues that will foster continuous advancement.”
Anthony L. Wilkins
B. Smith’s Restaurant NYC & Sag Harbor, NY
Eric White has over 10 years of wine industry experience, Eric’s serious attitude towards achievement was first noted as an assistant manager for Morrell & Co. Wine Emporium from 1995 to 1998. In the course of developing his professional career he also continued his education where he received Advanced Wine Certification from the American Sommelier Association. Today, Eric’s full responsibilities include executive management which involves exclusive purchasing, management, and total marketing responsibilities for the wine cellar located at the Chelsea Wine Vault in New York.
“In these current times minorities have to become self-sufficient and be able to handle and understand the front and back of the house management skills. The importance of proper etiquette, managing a staff, seeking partnerships and preparing a solid business plan, and menu is key to our survival. The things that are most important once you have learned the skills of cooking are what the BCA has to offer.”
Wine Consultant and Cellar Master
Chelsea Wine Vault
Chef Duane Maxwell has been a member of the BCA since 1999. When Duane is able to pull away from his job as Culinary Coordinator of Powerhouse Productions, he finds time to mentor children, whether at the Church of Christ at Roosevelt, LI or talking to students in career-oriented workshops at local high schools. Formerly the Executive Chef at the Holbrook Country Club, Duane always stresses professionalism and accountability. He also finds time for BCA promotional work.
“The BCA has opened many doors and avenues for me as a professional in the culinary industry and it serves as my primary networking source. Through the BCA, I have been introduced to so many people on different levels. It really is a great organization.”