The Center of Culinary Cultivation
Our mission is not just about addressing the epidemic of unhealthy eating and the broken food system. It's about empowering the youth with knowledge on healthy sourcing and growing food so they can become the catalysts for change in our communities. By improving the health of individuals and the food system, we are creating a healthier, more sustainable future for all.
At the heart of our collective is a deep commitment to nurturing and cultivating the talent of young adults. We believe in equipping them with professional culinary skills, not just for their personal growth but also to contribute to the health and wellness of our communities. Our focus on sustainable, locally sourced food products is a testament to our dedication to their holistic development.
Our passion for our community and the people we serve guides our decisions. Our interactions with members, participants, and donors are transparent and honest. We support the nonprofit's mission and vision with our time, energy, and resources. Our dedication and personal investment will be clear to the community and the people we serve through our actions as an organization.
We are a three-part organization consisting of a nonprofit (501c3), a farm, and a restaurant.
The nonprofit is a mission-driven learning organization committed to creating a sustainable food system, educating and leading, nurturing and providing for the community while fostering the talent of upcoming professionals in the hospitality industry to provide health, growth, and sustainability for the crops, professionals & the community we serve.
The farm is designed to establish healthy, beneficial food relationships for long-term individual success and provide a pipeline into local communities. At the beginning of the 10-month internship program, students will spend at least 16 weeks on the farm before transitioning into the chef’s kitchen.
The restaurant will integrate the nonprofit's educational and talent development components and the farm's production. It will serve as the epicenter of the tri-part project while offering the highest level of chef-inspired menus featuring the farm’s locally grown foods and ingredients from around the Delta. The restaurant's profits will go toward the nonprofit, feeding the community, and operating the on-site job training and life-skills development program offered to interns through the Center for Culinary Cultivation.
