2024 ReFED Food Waste Solutions Summit
June 11-13, 2024 | Baltimore, MD
Baltimore Convention Center
Alex Askew
President
BCA Global
Bio:
At 14 he received his first job offer as a personal chef and at 21 attended the Culinary Institute of America where he co-founded the first on campus group for students of color (BCS) and graduated in 1989.
With a focus on eating lifestyles and trends in new menu alternatives, he began food research, development, and consulting for companies; General Mills, Hilton Hotels, Aramark Corporation, Specialty Restaurants and a host of private clients. Alex’s experience covers many areas in the culinary/foodservice which include consulting in areas of menu development, R&D, start up operations, systems and controls, training, food manufacturing, business planning, concept development, and healthcare.
While working in restaurants that broadened his experience in different cooking styles as well as cuisines which included Cajun and Creole, Holistic, Latin and American fusion. In 1993 Alex Co-founded the BCAGlobal which dedicates itself to Education, Awareness, and Exposure for young minority students seeking careers within the culinary and hospitality industry. The newest core program, “Mindful Eating for the Beloved Community” has gathered National attention for bringing Food, Race, and Social Justice to the forefront while focusing on training chefs of color as Health Equity Ambassadors to produce healthy and whole communities.
Alex has enjoyed guest appearances on Good Morning America, CBS Early Morning Show, and the Food Network. He was a Distinguished Visited Chef (DVC) for Sullivan University, visiting professor at the School of Hotel and Tourism-Hong Kong Polytechnic University, 2011 Business Leader of Year from the Marcella Brown Foundation, in May 2012 received the distinguished New York Institute of Technology Global Leadership Award and served on the American Culinary Federation Accreditation Commission. In 2014 Alex was selected as a 2014 National Kellogg Fellow in Leadership in the Racial, Equity and Healing (REH) cohort. In 2020 Alex was awarded the Castanea Fellowship in Food Systems Leadership. In 2023 appointed as Senior Fellow at ALF (Alliance of Leadership Fellows).
With over 35 years in the restaurant and hospitality field Alex continues his use of knowledge and experience as a foundation for further growth and development in the culinary industry and continues the important social change work using food as a nexus and mindful eating as a platform to improve lives with resiliency in the community.
Schedule
Thursday, June 13
10:30am - 11:30am
A Fusion of Flavors: The Cultural Footprint of What We Eat and Don’t Eat
Breakout Session 3
Ever wondered how cultural traditions influence our perception of what we deem “edible” and our utilization of food resources? "We are what we eat" is an age-old saying that highlights the profound impact our culinary decisions have on our lives — what, why, how, where, and when we eat all varies across cultures, serving as expressions of identity, social bonds, beliefs, heritage, and more. Come on a journey as we explore how diverse cuisines worldwide ingeniously optimize food scraps, leftovers, and less desirable ingredients. You’ll discover the wisdom behind naturally low-waste diets and eating habits and glean insights for minimizing food waste. Let's explore the rich tapestry of culinary heritage for valuable lessons that can help us build a more sustainable future where no food goes to waste.