Issue link: http://digital.copcomm.com/i/16726
STRETCHING BOUNDARIES: 17TH ANNUAL BCA GALA CELEBRATES DIVERSITY Culinary Students Cater Gala as the BCA Salutes Pioneers in the Field April 10th, 2010 was a night of revelry, a call to action, and a celebration of industry trailblazers and future culinary stars alike. This year, the Black Culinary Alliance (BCA) honored excellence and diversity: Charmain Sithappah, CEO of The Seasoned Pot, received the Jefferson Evans Award; Melba Wilson, owner of Melba’s Restaurant and Catering, received the Heritage Award, and Dr. John M. Palmer, executive importance of diversity in hiring and encouraging young peo- ple. They listened to a riveting keynote address about health and the diabetes epidemic in urban communities across America, and heard from culinary professionals whose lives have been impacted by the BCA. It was truly an evening to remember. FOOD SAFETY SUMMIT RESOURCE CENTER TO DEBUT AT PACK EXPO Leading Food Safety Group to Partner with PMMI to Promote Event and Pavilion BNP Media, organizer of the Food Safety Summit, and PMMI, producer of the PACK EXPOfamily of trade shows, are pleased to announce the debut of the Food Safety Summit Resource Center at PACK EXPO International 2010. “With the 2010 show, PACK EXPO has expanded to pro- vide processing and packaging solutions — and food safety is certainly a leading issue across both industries. BNP’s Food Safety Summit Resource Center will support attendees and exhibitors seeking total systems solutions,” said Charles D. Yuska, president & CEO, PMMI. BNP Media and PMMI will jointly promote the Food director of the Harlem Hospital Center, delivered the evening’s keynote address and received the Chairman’s Award. The evening also included presentations by the Food Network’s Cooking Channel general manager, Michael Smith, as well as Drew Nieporent of Myriad Restaurant Group and the South African Vice-Consul, Leon Naidoo. Mike Woods of Fox 5 was the master of ceremonies, and Gary Simpson of Hobart Corp. Culinary students from Johnson & Wales, South Bronx Job Corps, Prince George Community College, Le Cordon Bleu College of Culinary Arts in Dallas, the Culinary Programat Brooklyn Job Corps, Hudson County Community College, Star Career Academy of NY, Culinary Training Institute, Newark Vocational High School, the Academy of Vocational Careers, the University of Northern Texas, and the Culinary Institute of America prepared a cocktails and hors d’oeuvres reception, a three- course dinner, and a Viennese Dessert reception. Over dish- es like coulibiac of salmon en croute with caramelized shal- lots and a duo of togarashi spiced lamb chop and Mexican chocolate braised leg of lamb with whipped Yukon Gold potatoes, attendees discussed the future of the industry, the 50 Safety Resource Center, where attendees will learn from leading experts on food safety about breakthroughs, chal- lenges and solutions needed to ensure the safety of packaged foods before, during and after processing and packaging. “BNP Media is thrilled to expand our portfolio and bring the success of the Food Safety Summit to the attendees of PACK EXPO,” said Emily Patten, event director, BNP Media. “This is a wonderful opportunity for our exhibitors and speakers to participate in the leading event for the man- ufacturing industry.” PACK EXPO International 2010 takes place Oct. 31–Nov. 3, 2010, at McCormick Place in Chicago. Show Organizer PMMI expects more than 45,000 attendees and 1,600 exhibitors in more than 1 million net sq. ft., making it 2010’s largest packaging and processing-ori- ented event. In addition to the Food Safety Resource Center, the show will feature the Brand Zone, the Processing Zone and the Confectionery Pavilion. For more information — and to register — visit Packexpo.com. Black Meetings & Tourism July/August 2010: www.blackmeetingsandtourism.com