About DIG
A student-centered
Institute in philosophy & operation
Detroit Institute of Gastronomy is a culinary apprenticeship program and online class approach aimed to solve the industry's need for a trained culinary workforce.
With our industry partners, we lead the way in preparing students by supporting and empowering their achievement of knowledge, skills, and abilities resulting in productive individuals who contribute to their community, continue lifelong learning and become global citizens.
Mission Statement
We are empowered, focused, and committed to providing transformative educational experiences. We empower aspiring culinary artisans through an immersive chef driven apprenticeship education.
Equal Access
We affirm equal access to all aspects of the institute for the diverse population it serves. The institution approaches all endeavors with the highest standards of ethics and professionalism.
Our Guiding E.A.R.T.H. Values
Part of the preparedness for a successful life after Detroit Institute of Gastronomy involves self-commitments that ensure the path to graduation or other identified academic goals.
Educate
ourselves by asking questions, utilizing resources, and being disciplined to complete what we start.
Appreciate
people around you, ingredients you utilize, and skillful work habits.
Respect
the process, the systems, and the craft of cooking for others.
Transcend
life's expectations, situations, and implications.
Help
develop hospitality in ourselves and others as we grow in service to our community.
Board of Directors
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.
Meet the Team
Dedicated professionals guiding DIG
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. Committee's support aids in the development of sponsoring apprenticeship sites, apprenticeship placement, recruitment of qualified instructors, and support of student satisfaction.
- Education Specialists
- Industry Leaders
- Human Resources
- Qualified Instructors
Reports & Licenses
Detroit Institute of Gastronomy is licensed in the State of Michigan as a post-secondary proprietary, non-profit school. All apprentice programs have been fully registered with the US-Department of Labor and approved by the American Culinary Federation.
Every year, the DIG administration team publishes annual reports on the institute's effectiveness. From these reports the DIG Strategic Plan is developed.