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313-312-4025|info@dig.edu
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Contact Page

Contact Page

4 min read

ACFEF National Apprenticeship Office #

ACFEF Apprenticeship Dept.

180 Center Place Way

St. Augustine, FL 32095

Email: apprenticeship@acfchefs.net

Phone: (800) 624-9458 x217

Michigan Department of Licensing and Regulatory Affairs #

P.O. Box 30714

Lansing, MI. 48909

Phone: (517) 373-6774

Website: http://www.michigan.gov/lara/

State Department of Education #

Michigan Department of Education
P.O. Box 30008
608 West Allegan Street
Lansing, MI 48909
Phone: (833) 633-5788
Website: http://www.michigan.gov/mde/

State Higher Education Agency #

Michigan Student Aid
PO Box 30462
Lansing, MI 48909-7962
Phone (888) 447-2687
Website: http://www.michigan.gov/mistudentaid

Distance Education Accrediting Commission #

1101 17th Street NW, Suite 808
Washington, DC 20036
Email: info@deac.org

Phone: (202) 234-5100

Website: Welcome to DEAC | DEAC

U.S. Department of Labor #

Marc L. DeCoster

211 W. Fort Street, Room 1319

Detroit, MI. 48226

Phone: 313-226-5654

Email: Decoster.marc.l@dol.gov

Uniforms, School Supplies, and Bookstore #

People’s Restaurant Equipment Company

2209 Gratiot Avenue

Detroit, MI. 48207

Email: dante@peoplesrestaurantequipco.com

Phone: (313) 567-1944

FERPA #

Family Policy Compliance Office U.S. Department of Education

400 Maryland Avenue

SW Washington, DC 20202-4605

Website:  https://www2.ed.gov/policy/gen/guid/fpco/ferpa/index.html

DIG Student Concierge #

Detroit Institute of Gastronomy

2211 Gratiot Avenue

Detroit, MI. 48207

Email: concierge@dig.education

Phone: 313-312-4025

Loans for college Student Financial Services #

PNC BANK

20500 Woodward Avenue

Detroit, Michigan 48203

Phone: (313) 368-5600

Website: https://www.pnc.com/en/personal-banking.html

Detroit Institute of Gastronomy Administration

John T. Piazza, CEC, CCE, CCA

Culinary Arts Program Director

Email: john@soil2service.org

Phone: 313-312-4025

Jeremy Abbey, CEC, CEPC, CCE, CCA

Director of Academics

Email: jeremy@soil2service.org

Office Hours

Monday – Saturday 9:00 AM to 5:00 PM (EST)  


Advisory Committee

Detroit Institute of Gastronomy systematically seeks program guidance and support from an advisory committee made up of representatives from education, industry and human resources.  The committee’s opinion is a basis for evaluating and improving curricula, instructional materials, method of delivery, as well as the discovery of alternate student learning experiences and student services. The Committee’s support aids in the development of sponsoring apprenticeship sites, apprenticeship placement, recruitment of qualified instructors, and support of student satisfaction.   DIG regularly collects evidence that students are satisfied with the administrative, educational, and support services provided.

Culinary Arts Program/Apprenticeship Advisory Committee
#

Thomas Giles, CEC, WCEC

Director of Food and Nutrition and Nutrition Services/Executive Chef

Life Care Centers of America

Kalamazoo, MI. 49008

Email:

Kevin Penn, CEC

Vice President of Experience – Culinary

Story Point Group

7927 Nemco Way, Suite 200

Brighton, MI. 48116

Email: kpenn@storypoint.com

Phone: 734-358-8585

Frank Turchan, CEC

Campus Executive Chef

University of Michigan Dining

Email: turchan@umich.edu

Phone: 734-763-3612

Aaron Gaertner

Ypsilanti HS – RCTC Culinary Instructor

2100 Ellsworth Rd

Ypsilanti, MI. 48197

Email: agaertner2@ycschools.us

Eric Abbey, PhD

Educator/Faculty

Oakland Community College

2480 Opdyke Road

Bloomfield Hills, MI. 48304

Email: abbeyproductions@gmail.com

Sarah Grutza

Corporate Responsibility Team Lead

National Food Group

Email: SGrutza@nationalfoodgroup.com

David Hooper, M.Ed, CEC, CCA

Educator/Faculty

College of Lake County

19351 West Washington Street

Grayslake, IL 60030

Email: hooperdavid@outlook.com

DeVoria Simmons

CTE Culinary Instructor

Southfield Public Schools

Email: devoria.simmons@southfieldk12.org

Alan Neace, MS, CWMCS, CEC, AAC

Hospitality/Culinary Consultant

Union KY. 41091

Email:  chefalan.dig@gmail.com

Russell Scott, CMC

Corporate Chef, Vice President of Culinary

The Middleby Corporation

2701 East State HWY 121

Lewisville, TX 75056

Email: teamgorscott@gmail.com

Institutional Governance #

The Soil2Service, Inc. Board of Directors oversee and provide leadership which assures ethical decision-making processes in the efficient and effective use of the institute’s resources, enabling the achievement of strategic initiatives in the successful education of its students.

Soil2Service, Inc.  Board of Directors

Amanda Saab – President                                              Michael Hix – Vice President

Email: amanda.saab@yahoo.com                           Email: michael.hix@emtecinc.com

Eric Abbey – Immediate Past President                      Reed Bingaman – Finance Chair    

Email: abbeyproductions@gmail.com                         Email: reedbingaman@gmail.com

Board Education Liaison Representative

Keith DePoorter – Finance Committee

Email: keith.depoorter@gmail.com

Soil2Service, Inc.  Executive Team #

Jeremy Abbey, CEC, CEPC, CCE, CCA – Executive Director (Board Liaison)

Email: jeremy@soil2service.org

John T. Piazza, CEC, CCE, CCA – Executive Director of Business Development

Email: john@soil2service.org

Detroit Institute of Gastronomy

  • 2211 Gratiot Avenue
    Detroit, Michigan 48207

  • 313-312-4025

  • Office Hours:
    Mon. – Sat. 9:00am – 5:00pm EST

  • info@dig.edu

  • Website Accessibility Coordinator – jeremy@soil2service.org

Our Catalog

DIG is licensed in the State of Michigan as a non-profit, proprietary post-secondary education corporation and is recognized as a Registered Apprenticeship Program by the U.S. Department of Labor.

The Distance Education Accrediting Commission (DEAC) is recognized as an accrediting organization by the Council for Higher Education Accreditation (CHEA) and the United States Department of Education. DIG has earned institutional accreditation from DEAC, along with programmatic accreditation for its Culinarian (Certificate), Sous Chef (Diploma), and Associate Degree in Culinary Arts (Degree) Apprenticeship Programs.

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ACF Logo
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Distance Education Accrediting Commission

Detroit Institute of Gastronomy is committed to a policy of non-discrimination. No person shall be excluded from participation in, denied benefits of, or be subject to discrimination under any program or activity sponsored or conducted by Detroit Institute of Gastronomy on any basis prohibited by applicable law, including, but not limited to race, color, creed, age, marital status, national or ethnic origin, religion, sex (including pregnancy and gender identity), sexual orientation, disability, political affiliation or belief, genetic information, status as a qualified disabled veteran or Vietnam era veteran or a person 40 years or older. Detroit Institute of Gastronomy will take affirmative action to provide equal opportunity and will operate the program as required under Title 29 CFR Part 30.

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