Every contribution—large or small—helps us empower future culinarians through hands-on training, mentorship, and meaningful career pathways. If you are a corporate donor or wish to support a specific DIG initiative, we encourage you to contact us directly so we can align your generosity with your goals. We are deeply grateful for your consideration and invite you to join us in shaping the future of food, hospitality, and community health.

Endowment Fund Spending Objectives

Generational Neutrality of DIG’s Endowment Fund

  • The fund is considered to be permanent, and its benefit to future generations should be equal to its benefit to the current generation. The key is that the amount spent annually should remain as close to constant as possible, when measured over time on an inflation-adjusted (“real”) return basis. Investments and spending are to be coordinated in a manner so that the Fund’s income will maintain its real purchasing power into the future.

Income from an endowment is to be spent, not hoarded. It is the Detroit Institute of Gastronomy’s policy to use the earnings of the fund, on generation-neutral basis, to help meet the needs of the Detroit Institute of Gastronomy and fulfill it’s mission.

Because many of the needs and uses of the fund’s income are recurring and ongoing nature, the fund’s asset management policies and spending strategy are structured in a way that attempts to minimize the year-to-year volatility of the amount available for spending.

Those who manage and spend endowment funds exercise those duties in a special position of trust and fiduciary responsibility, both to the beneficiaries and to the donors. When endowment gifts are accepted that are restricted by the donor (either time restrictions or use restrictions), those restrictions will be honored to the extent permitted by law.

Spending Strategies/Use of Funds

Funds available for distribution will be determined by using a total return principle, i.e., return derived from dividends and interest as well as realized and unrealized capital gains.

50% Supports student scholarships and grants

The fund will maintain a minimum balance equal to $2,300.00 per active student. 50% of the excess funds will be used to directly support student scholarships and grants.

25% Supports teaching, research and public service

Professional development of faculty and staff is a critical component to the educational success of student apprentices. Funds are allocated to promote professional development through research and community engagement.

25% Supports expansion and growth goals

Spending is restricted to 25% of the amount allocated to future expansion and growth of DIG. Examples of expansion and growth include increased student support services and technological improvements.

Any unexpended funds from those available for distribution in a given year will be accrued and will continue to be considered available for distribution in subsequent years unless otherwise designated by action of the Finance and Audit Committee with the approval of the Board of Directors. Expenses related to the management and administration of the Fund will be deducted from the funds available for distribution.

Donations

Generous Contributions

  • DIG is accepting donations to help reach our goals for the endowment fund. Through the generous support of others, and sound financial operating, DIG has  started the fund and needs help to achieve the goal.

  • All on going donors who wish to be recognized will be included on the “thank you” page of this website.

  • Donors restrictions  may be implemented with a gift of $5,000.00 or more.

Reasons to Donate

Through apprentice education, students work in the industry with approved, registered chef-mentors in quality places of employment. The mentor-apprentice relationship builds a strong foundation in the operation which leads to a long-lasting employee with incredible skills combined with quality education. DIG is assisting in rebuilding the culinary workforce to provide higher skilled employees through apprentice education.

The founding concept of DIG is to change the methodologies of culinary education. Through apprenticeship, students track the skills developed while working with approved places of employment online. While they advance through a progression of skills, students attend classes online in an asynchronous environment which doesn’t interfere with their place of employment’s schedule. Through this program design, DIG meets the needs of today’s student and accommodate the demands of the hospitality industry. Through DIG, students can receive nationally recognized third-party certifications in less time than traditional culinary school’s programs.

DIG is operated under the 501c3, Soil2Service, Inc a Detroit based non-profit focused on education. As a non-profit one of the goals is to develop students using a holistic approach to teaching and customer service. We strive to graduate students’ debt free (Apprentices are paid on the job!) and ensure that the education delivered provides exposure to not only the culinary arts but also sustainability trends, composition and career planning, cultural awareness and much more. The philosophy and values that DIG centers on allow the institution to achieve its

THANK YOU

Thank you to those that have contributed to the fund!

Your generosity has helped build the success of DIG!

Individual Contributions over $1,000.00

  • Mr. and Mrs. Michael and Eliza Hix

  • Mr. and Mrs. John and Julie Piazza

  • Mr. Jeremy Abbey

  • Mrs. Danielle Todd

Corporate Contributions over $5,000.00

The Detroit Institute of Gastronomy is a registered 501(c)3 non-profit organization. Your donation may be tax deductible. Contact your tax professional for more information.

Please contact the team at info@dig.edu if you have any questions!