Presenting the Slate for the 2022-2024 BG Leadership Council
The election process for the 2022-2024 BG Leadership Council elections is officially underway. After several weeks of nominations, we have a slate for the five available seats on the council.
The BG Leadership Council consists of 10 volunteer members who serve a 2-year-term, supported by the SCA staff. There are 5 open seats in the 2021 election, and members elected to serve the council this cycle will serve a term from February 2022 to January 2024. Scroll down to learn more about each candidate.
We would like to extend our thanks to the Nominating Committee, led by BG’s past chair Jessie May Peters, for their efforts in selecting such a talented slate of candidates for this year’s election! Thank you Aashifa Hussain, Will Pitts, Francisco ‘Paco’ Gudiño, Kathie Hilberg and Bailey Arnold!
What happens next in the 2021 BG Election?
Per the BG Bylaws, members who were not selected for the slate by the BG Election Committee may petition to be added to the ballot. Members who seek to be added to the ballot as petition candidates require 25 signatures from fellow BG members to be considered.
Only BG members with a current valid SCA membership are eligible to participate in this process. Both Individual Barista Members and Company Individual Members (individuals whose membership is connected to their company membership) designated as Individual Barista may participate in this election.
BG members who would like to collect signatures must do so using this form. The petition period closes on November 18, 2021.
The final ballot will be announced on November 22, at which point voting will open. BG members will receive a link via email on November 22. The results of the election will be announced on December 10.
Meet your new slate:
Alex Zepeda
Alexandra Lisbeth Zepeda (She/Her) is a Queer First Generation Salvadoran-American from The Bronx who is passionate about both her local and coffee community.
Her belief is that there should be more advocation and room for the voiceless like herself to share their own perspective and be the bridge to different narratives & worlds in coffee!
Andrei Tecau
“I’m a man who doesn’t just love coffee. I live for coffee and this passion inspire me every day. I started my coffee career in a coffee shop named Origo, in the center of Bucharest. Origo instilled in me the passion and professionalism for coffee. It gave me a base to start out in the world of coffee, to open my own coffee shop, work hard, share my coffee passion with others and constantly improve on my knowledges and skills.
In 2018 I opened Tekafe, a Specialty Coffee Shop, in the heart of Brasov. I believe in serving coffee in the simplest and purest form, leaving the hard work and skills of the farmer, the roaster, and the barista to come to the fore. I’ve created a varied menu for Tekafe, coffee is prepared by various techniques such as Syphon, V60, Aeropress, Kalita, espresso based or with milk - no syrups, no spices, no creams - to encourage you to appreciate the true essence of specialty coffee. My favorite method is syphon, that’s why I am called “syphon man”. This method really keeps me motivated and encourages me to improve and learn more and more with each passing day. At Tekafe I always use freshly roasted 100% arabica coffee, of the best quality - Ethiopia, Honduras, Costa Rica, Panama, etc., but also rarities such as Geisha. I have collaborations with local and national roasters, as well as with international roasters. I like to surprise you further, that's why I recommend you to follow all our social media channels.
I am proud that I’ve created a big community of true coffee fans. I am a networking man and I believe that coffee industry will take us to the greater levels.
#sabemcafeabuna
Angelo Sportelli
Originally trained as an electronic engineer, in 2009 Angelo followed his childhood dream of becoming chef and worked in fine dining as a chef and trainer until 2015 when he discovered coffee. He then worked as head barista for one of the first specialty coffee shops in Cardiff (Wales) and soon after became Sales and Support Manager for a local roastery in Bristol, England. In 2018, he decided to move back to Italy and became at first a freelance barista and trainer. In September 2018, he became part of the team of MUMAC Academy, Gruppo Cimbali. As member of the Leadership Council of the Barista Guild, created and promoted with Marzia Viotti of the Coffee Technicians Guild, E-Merging Guild, the first online cross-guild event.
Salman Ilyas Khan
Duke Salman Khan is a hospitality educator, philanthropist, and social entrepreneur with 34 years of industry experience. He has produced courses for baristas in South Africa for the industry National educating body Cathsseta. A regular columnist and researcher.
“I have done many regional and national barista competitions judging in South Africa. I am passionate about the coffee industry and the barista profession upliftment and have launched a Barista Academy of Southern Africa and training to train youth from underprivileged backgrounds. Development and research are my main forte. I think I can be a valuable member of the Barista Guild Leadership Council as I have passion and vision to raise the bar for the barista profession, to take ordinary Baristas to Rock Star Barista status, and also enhance the prestige of the barista profession internationally.”
Salman Khan has a MA in Political Science and Ph.D. candidate for Tourism, intermediary MBA, Diploma Import and Export, MHCIMA, BTech in Hospitality management UK, Certificate in Molecular gastronomy from Harvard USA. Salman is also Paul Harris fellow and Golden key honoree society fellow.
Carlos de la Torre
Carlos de la Torre is the founder of Cafe Avellaneda and co-founder of Cafe con Jiribilla a coffee shop and a roastery in Mexico City.
During his profesional career he has won the 2012 Mexican Cup Tasting Championship, 2015 & 2016 Mexican Brewers Cup Championship, 2018 & 2019 Mexican Barista Championship and 2019 L.A. Coffee Master.
Right now he invests the most of his time in “Ratiorama”, a collaborative project promoting up-coming roasters, coffee shops, and coffee professionals from the specialty coffee scene in Mexico in a monthly subscription platform aiming to support his community during the pandemic crisis building a stronger and interactive network between consumers and professionals.
Ennio Cantergiani
Master in Food Science
Master in Food Regulatory Affairs
AST since 2014
Running l'Académie du Café - Suisse in Geneva & Vevey
Trainer for all SCA modules, but Barista remains the most popular module, the most requested as well as the non SCA Latte Art Grading System.
Jay Beaton
“I simply love coffee and the connections that it creates.
Coffee and its community fascinates and thrills me. I’ve studied its history from the discovery and inception of the beverage to our present-day culture.
I want to continue that learning and sharing of knowledge by being a part of the larger barista community through our Guild and the Specialty Coffee Association.”
Sandra Ventura
“I am from Spain but living the dream in London as Head of Coffee at Cabon Kopi, and a licensed AST since 2019. In my role I am responsible for the development of the team’s skills, I also choose the best coffees for our customers.
I have worked in coffee for 7 years. The most important position was with Taylors st Baristas, where I developed and became a trainer.
Two years ago , I was selected for a fellowship at the Re-Co program, which was life changing, providing access to information, innovation and connections with people from different countries with one purpose, make an impact in the coffee industry.”
Mark Lamberton
“Three things I relish: introducing prospective peaberries to the industry, sharing and supporting their progression, and drinking great kwoiffee. I’ve been in specialty coffee for eleven years now. My journey began working and competing as a barista for two years before utilising my learnings to become a barista trainer (AST) and education program developer for the next seven. I was Head of Coffee Education at UK specialty coffee chain Harris+Hoole before going on to establish the program and the first academy at London non-profit training academy Well Grounded CIC. I’ve lobbied the UK’s Institute of Apprenticeships for recognition of the Head Barista role, trained over 900 individuals to SCA standards and am an active World Barista Championship judge. Keen to keep learning and explore another side of the industry, I’ve jumped into green coffee as Sales and Sponsorships for Cafe Imports Europe, where I continue to look for opportunities to engage and support baristas across the industry!”
Miguel Olmos
Miguel was born in Chile and moved to France 5 years ago after some years traveling, he discovered specialty coffee while studying in Argentina, and he couldn't leave.
He is the founder of Cafe Lihue - Torréfaction & Coffee Truck, working with local producers and coffee as direct as possible from the producer in the south of France, which is neglected when it comes to specialty coffee, has had an excellent welcome. He is constantly participating in events and learning about coffee.
"I love the community that forms so naturally in coffee, making friends, talk and share. It is also an incredible feeling to know and tell the stories and the love that is behind each cup of coffee, which is not only a cup of caffeine, it has a careful work since it was on the plant"
Cordialement,
Miguel OLMOS HERNÁNDE