Every other Tuesday night, 40 or so culinary and hospitality students gather at the Culinary Arts Museum at Johnson & Wales Univerity’s Providence Campus to network and discuss weighty topics.

The group comes together as the first student chapter of Bridging Culinary Arts (BCA), formerly the Black Culinarian Alliance, a national nonprofit organization for minority culinary professionals based in New York City. Now comprised of all ethnic groups, the BCA represents one of the largest percentages of professional women in the industry, provides employment and networking opportunities, and celebrates and promotes diversity.

The JWU chapter, launched during the 2008–2009 academic year, undertakes similar projects. Adam Joseph ’06, the group’s faculty advisor, explained that they deal with issues including multicultural awareness, promote diversity within their industries and equip themselves with the knowledge needed to succeed. “It’s all about staying in the loop, staying educated and continuing to move forward with their confidence and careers,” says Joseph.

The chapter, including Bethany Tolbert ’08, president, and members from Haiti, India, Jamaica, Korea and the U.S., has taken on community service projects including neighborhood clean-ups, cooking demonstrations and a Halloween party for local children.

Alex Askew, president of the BCA in New York, said social consciousness is at the forefront of the organization and “we’re looking to use this model [JWU’s chapter] to base other student chapters on.” He added that an alumni group of the Culinary Institute of America, which included him, originally started BCA. “They [JWU’s student members] brought it to another level. They’re a light year ahead of where we were,” he noted.