Alex Askew started his restaurant career at 14-eventually attending the Culinary Institute of America to learn more about the art of cooking and the history of eating. In 1993, he helped co-found the Black Culinarian Alliance (BCA) to increase community awareness about food and to support people of color in the food and hospitality industries.

Q: What is the BCA?

A: The BCA is an advocacy organization that explores the common stories between all people of color through history. Asians, Native Americans, Hispanics and Africans who were enslaved merged their cultures and customs, including food. At the BCA, we always have these similarities in mind when we educate our members about professions in the culinary and hospitality arts.

Q: Why did you start this organization?

A: The BCA developed out of the lack of awareness of these industries in communities of color. While there are some opportunities out there, there is a lack of networking options and valuable work opportunities for qualified candidates. What we do and plan for now will impact the future diversity of these professions.

Q: Why is it important for communities of color to be involved in the food and hospitality industries?

A: These industries are the largest revenue grossing industries in the United States, making as much as $900 billion 2024. This translates into more jobs. Since all businesses want to make money, the food and hospitality industries are beginning to cater to a larger consumer base, which is more diverse. You can see this in advertising that features more people of color. This increases job opportunities for people of color and encourages them to thrive. For example, in Las Vegas, there is a push to promote people of color into management positions because the consumer base in Las Vegas is becoming more diverse. It will be good for business to have diverse management because customers of color might be more likely to buy from establishments that promote people of color.

Another reason why it is important for communities of color to be involved in the food and hospitality industries is that they can have a direct social and economic impact on people's lives and culture. Food is a cornerstone of civilization along with art and music. We as a people have always been intimate with food, going back to slavery, and we have made many important contributions to that industry creating popular cuisines known as soul food, low-country food, (also from the American South) and a variety of African food. Other contributions include the ways that African Americans have been creative in cooking by using ingredients and products overlooked by others. For instance, African Americans made use of all parts of a pig, such as the feet and ears, in cooking. History shows that during slavery, slave masters would give slaves these discarded parts for them to eat. Chitlins are an example of this history. Today, pig's feet and ears are much more common in a variety of restaurants. In the past few years, you have also come to see four-star restaurants serving collard greens, common in African American cuisine. People of color have also contributed many important cooking techniques, including the process of barbecuing.

Read more from Alex Askew by clicking the links below:

• Alex Askew
• Positive changes for healthy food in Harlem
• Finding your place in food and hospitality industries

Harlem Word is a series of interviews with community health experts written by HHPC and reviewed by our Health Advisory Board.