Officially Received 501(c)3 status and Michigan Non-Profit Incorporation

Detroit Institute of Gastronomy Registered with US-DOL as a Hybrid-Culinary Art Sous Chef Apprentice Program

Pre-Approval with the American Culinary Federation as a Registered Culinary Apprentice Program

Licensed with the State of Michigan as a Non-Profit Post-Secondary Education Institution

Launch of the Detroit Institute of Gastronomy (DIG) with five students enrolled

Formal fundraising dinner event which raised over $2,500.00 for Soil2Service operating expenses

Purchased local honeybee operation with five hives and began selling honey as a fundraiser successfully raising over $500.00

Formal partnerships established with –

• Make Food Not Waste
• Genomic Kitchen
• COTS – Coalition on Temporary Shelter
• Green Horn Training Solutions

Formalized and established the Soil2Service Board of Directors DIG Student Start Up Grant

Launched a Pre-Apprentice Program in partnership with Green Horn Training Solutions and FOCUS HOPE with 18 students

Scheduled and designed Make Food Not Waste Cooking Class for Detroit Youth

Purchased edibleWOW Magazine to enhance communication and mission

Started first out of state DIG apprentice student

Grew network of partner Places of Employment for DIG to over 25

Formalized and established the People’s Restaurant Equipment Company Scholarship for Michigan Residents enrolled in DIG to cover all the On the Job Learning course fees

Featured on cooking with edibleWOW at Eastern Market and fed over 75 residents at Peggy’s Place – a COTS residence

Fed over 300 people in need during pandemic

Delivered a week of meals to five families housebound and needy during pandemic

Successfully launched the “Hospitality Industry Worker’s Grant” and delivered eight $100.00 grants to hospitality industry workers laid off during pandemic

Developed and launched “The Genomic Kitchen For Chefs” on line course in partnership with The Genomic Kitchen

Formalized partnership with American Master Chef Order (AMCO) to create culinary education videos

Created and launched video journalism segment of edibleWOW, EAT: The Story of Food in partnership with COTS

Raised over $2,500 through Soil2Service Honey Sales

Received Wayne County Pandemic Relief Grant, SBA-EIDL and PPP Loan

Awarded MI-OSHA Personal Protective Equipment Grant to enhance the safety and protection of emlpoyees and participants

Approved by the US-Department of Veterans to receive educational assistance funds

Received grant from The Americana Fund to provide education and training to support the growth of small farmers and food producers along with individuals in making healthy and local food choices while navigating community programs. Read More

DIG Receives Permanent Status from United States Department of Labor as an Apprentice Program. Read More

Participated in holiday feeding programs with Make Food Not Waste in distributing over 7,500 holiday meals. Read More

Secured space at 3815 W. Fort Street for the Soil2Service Culinary Lab to hold small in-person classes and training events. Read More

Graduated first participant in the Culinary Skills Development – Pre-Apprentice Program. Read More

Received secondary Wayne County Back to Work Grant

DIG Student earns first ACF Certification as a Certified Fundamental Cook (CFC). Read more

US-Department of Labor grants 5-year approval for DIG Culinary Apprentice Program.

Partnered with Gleaners Community Feedbank in developing plans for scratch meal production cooking with a target to creating 1 million ready to eat meals a year.

Developed culinary wellness program, including operations manual, menus and recipes in partnership with COTS – Detroit.

Lead restaurant partner/sponsor for COTS – Detroit 2021 Soup City Fundraiser.

Culinary Partner for The Greening of Detroit‘s Sip and Stroll Garden Party fundraiser.

Soil2Service partners with Oakland County Parks and Recreation and Waterford Chamber of Commerce as the recipient not for profit organization for the 2021 Oakland Uncorked Event.

DIG and Soil2Service organize and participate in the first Carver Carson Society Event in partnership with The Henry Ford-Greenfield Village.

DIG creates Residency Grant for fully enrolled students to offset the cost of tuition in Culinary Apprentice Programs.

Established partnership with University of Michigan Dearborn Anthropology Department and conducted series of lectures for their Food Studies Certificate.

Launched Farm Driven Program:

• Hosted free community class with farmers on culinary wellness and seasonal cooking techniques.
• Worked with community/urban farmers in maximizing sustainability plans.
• Successfully launched business and product with Northern Jewel Provisions (Garlic Scape Sea Salt).

Two Students Graduate from Sous Chef Culinary Apprentice Program through DIG (December 2021).

Partnered with National Food Group to help returning citizens build culinary skills through the DIG Pre-Apprenticeship Program.

Partnered with multiple community groups to supply over 185 pounds of honey to community members while still reaching over $2000 in honey sales for the year.

Completed one full year of publishing edibleWOW magazine while successfully growing page count, distribution amounts and locations under non-profit model.

Officially begin DEAC Accreditation process for DIG to achieve US-Department of Education Accreditation.

Participated in COTS-Soup City Fundraiser as lead restaurant partern. Read More

Detroit Institute of Gastronomy receives Recognition of Quality Culinary Education (RQEC) from the World Association of Chefs Societies. Read More

Partnership with The Henry Ford/Greenfield Village on the Detroit Central Market Dedication weekend assembling vendors, chef demos and panel discussions on food system and culinary.

Detorit Institute of Gastronomy received US Departmenrt of Labor National Program Status.

Soil2Service Honey fundraising efforts at Palmer Park Farmers Market break sales record

Awarded American Culinary Federation “Chef and Child” grant to provide cooking classes to families with COTS.

Partnership with Michigan Science Center to provide Cooking with edibleWOW presentations at the Science Center.

Graduation of two students as Certified Sous Chef from Detroit Institute of Gastronomy