Ismael Betancourt, Jr.

Survived by his wife Anna A. Dieppa-Betancourt, his daughter, Deirdre Betancourt-Rosado and his son, Gardell Betancourt.:Granddaughter: Taryn Rosado; Grandsons: Lorenzo Betancourt, Gabriel Betancourt, Amani Rosado, Henry Betancourt; hissister, Iris Febles, as well as a large family of cousins, nieces, nephews, and a multitude of friends.

Ish was kind to anyone and everyone he met. He was an avid reader and lifelong learner. With a warm personality and true brilliance as a combination, he wanted to impart his knowledge on anyone who would listen. Born on January 2, 1938 inSanturce, Puerto Rico to Ismael Betancourt, Sr. and Rosario Concepcion, Ish lived in Puerto Rico until the age of 3. He was raised by his mother in New York City where he attended public schools.

Ish joined the U.S. Air Force in 1955. He was honorably discharged in 1959. While in the service, he received his High School equivalency diploma. Later, after making up required high school courses by studying at night, Betancourt enrolled in Columbia University's School of General Studies. He majored in Government and Economics and was awarded a B.S. in 1966. At the age of 32, he enrolled in Harvard University's Graduate School of Business Administration from which he graduated with a Master's in Business Administration in 1971.

He then became an entrepreneur by founding a food processing company, Latin Belly, where he spent many years feeding the children of the Bronx through it’s Summer Youth Program. In 1981, he ran for Bronx Borough President. Ish had over 35 years of work experience in the public and private sectors. During this time, he developed and implemented organizational strategies in the areas of Marketing, Finance, Production, Human Resources, Organizational Development, Strategic Planning and Economic Development. He was an Arbitrator with the American Arbitration Association; taught Management and Business Finance at York College and was an Adjunct Professor of Human Services at Lincoln University.

A definite “foodie”, he appreciated the cuisines of multiple nations and could often be found eating a steak with “Mago” sauce (IYKYN). He was an excellent cook and enjoyed creating his famous carne mechada con arroz junto for all to enjoy. He took his love for food on the road as he traveled to Puerto Rico, China, Italy, France and Hawaii.