BCA Global, a gateway to creating awareness and exposure of career opportunities in the culinary industry, brings out foodies for a good cause Last night, What's The 411TV correspondent Barbara Bullard was all over BCA Global's 9th Food and Wine Experience. BCA Global, a nonprofit organization created to improve African-Americans' awareness and exposure of career opportunities in the culinary industry, celebrated its 9th Food and Wine Experience, which honored the life and works of Helen Shelton, Senior Partner of Finn Partners. Ms. Shelton has been in the business of public relations and management longer than she cares to share and has combined her philanthropic endeavors with her corporate projects. For Alex Askew, President of BCA Global, leading the organization has been a labor of love. He has overseen the expansion of membership to include people from a variety of ethnic backgrounds rendering a truly multicultural organization. Mr. Askew has led the development of new chapters in other parts of the country. He also plans to expand the mission and objective of the organization globally. Howard Stanford, Chairman of BCA Global's Board, designs commercial kitchens. He fell in love with BCA Global's mission early on and has been very supportive of the organization for several years. Glenn Gilliam, BCA Global's director of Strategic Partnerships and another long-term supporter of BCA Global, explained his role and the value that companies receive being sponsors of BCA Global. Sharon and Karen Mackey, better known as the Mackey Twins, are administrators of the City College of New York (CCNY), and have been ongoing supporters of BCA Global in their respective positions. With their help, City College is now developing a culinary program in cooperation with BCA Global. Constance White, Editor of Essence magazine, introduced Helen Shelton, the honoree of the evening. Ms. White has worked with Ms. Shelton throughout the years and praises her professionalism and iconic legacy. After Ms. Shelton received her award, a food and wine tasting continued throughout the evening, ending with a buffet style reception on the upper tier.