Black Cellar Club (BLACC) is a communication mechanism and networking platform for African Sommeliers and beverage ambassadors throughout the African Continent. Brenda Karamba, our restaurant manager is now officially and proudly a member.
Read: My Story (so far) by Brenda Karamba
“I believe that wine is a love affair, passionate and personal. May my wine selection provide you with a roadmap of South Africa's diverse terroir, the occasional journey abroad for those feeling adventurous and send you home with your own love story to tell,” reads my wine list at Majeka House.
Who knew that a small girl like me who hails from Zimbabwe will ever have her name on the cover of a Restaurant menu and wine list, but here I am Restaurant Manager for Makaron Restaurant and also Wine Steward.
BLACC’s Purpose and Objectives:
BLACC is a vehicle seeking to bridge the gap between existing stakeholders within the wine and greater beverage sector – using its existing network and skilled executive team for the broader benefit of the wine producing industry.
BLACC seeks to enhance the growth of the wine industry while working hand in hand with the wine farmers, workers and interested parties.
BLACC is committed to the interconnectivity of the African wine industry with its fledgling group of members hailing from Kenya, Nigeria, South Africa, Tanzania, Zambia and Zimbabwe.
Central to BLACC’s mission is the promotion of the responsible use of alcohol through a series of planned engagements between the public and its members.
BLACC seeks to create mutually beneficial relationships with already existing players in the wine industry. In order to achieve these goals, BLACC will approach all interested parties in good faith and in the interests of creating shared value.
While BLACC is an association focused on the promotion of black empowerment, it is not a workers union of any manner or form. Therefore, BLACC will not represent its members in disputes arising in the workplace.
BLACC’s executive team will be made up of at least 75% who are black professional sommeliers.