Culinary Entrepreneurship

New Orleans Center for Creative Arts is a regional, pre-professional arts training center that offers students intensive instruction in culinary arts, dance, media arts.
NMTC Allocation supported the adaptive reuse of a historic building into a mixed-use housing and business incubator in Clinton, IA.
The Michael R. Klein Center for Jobs and Justice will allow DC Central Kitchen to triple its capacity and scale its ability to provide job training and healthy food at
​The Gateway Project is a LEED‐Platinum, mixed‐use development in Oberlin, Ohio’s new Green Arts District.
New construction 32,000 sq. ft. facility that now houses eight classrooms, four therapy rooms, a library, a fine arts complex, a full-sized gymnasium and a commercial teaching kitchen.
A new redevelopment project rresulted in 52 apartments, a commercial kitchen that prepares fresh and healthy meals for schools and social service clients and offer job training, and retail and
Construction of a 38,740 sq. ft. Food Market Hall dedicated to local food and entrepreneurial food vendors.
Financing for a new 50,000 sq. ft. facility will house a production kitchen, an expanded area for culinary training, a vegetable prep plant, and a seasonal venison processing plant.
Paul's Place Inc. is expanding its workforce development platform to create a social enterprise restaurant and culinary arts training program in Baltimore.
AeroFarms, a mission-driven company, developed a 69,000 sq. ft. industrial site into the world's largest indoor vertical farm for baby leafy greens, producing up to 2 million pounds annually.
A social enterprise in Seattle dedicated to transforming the lives of homeless men and women through job training and placement in the food service industry.
Adaptive and reuse redevelopment of an 83-year-old historic theater that housed the offices of celebrated African American filmmaker Oscar Micheaux in the 1920s.
Construction loan for mixed-use development with grocery store, pharmacy, credit union, community space.
A new food hub expands access to fresh food while empowering a new generation of culinary entrepreneurs.
Abandoned automotive facility transformed into health center, empowering people to overcome addiction.
The transformation of a failed arts center in New Orleans’ Warehouse District into a world-class culinary institute.
NMTC financing for a project serves as an incubator for 50 small- to medium-sized food producers that have outgrown their startup spaces.
In cooperation with local hospital Bronson Healthcare and Kalamazoo Community Mental Health and Substance Abuse Services, Kalamazoo Valley Community College developed a campus focused on wellness and food sustainability.
The Second Helpings Culinary Job Training Program promotes productive citizenship and provides an opportunity for individuals to gain industry recognized skills and certifications upon which future successes can be built.
NMTC financing turns abandoned building into a hub for entrepreneurship and opportunity
The Corporate College and Culinary Arts Training Center, a remarkable example of how resources from the CDFI Fund are put to use.
Financing for a ommunity center with early learning and parenting classes, family advocacy services, medical clinic.
New Culinary Arts School Provides Educational Opportunities and Revitalization in Downtown Flint, Michigan
NMTC financing brings supportive housing and job training to homeless individuals in Everett
Denver Housing Authority built a 175-unit, 117-sq. ft. Collaborative Resources Facility and community gardens with a fresh food farmers market.
SUNY Broome converted the former Carnegie Library downtown into a brand-new Culinary Arts Center.
The acquisition and renovation of a 2-story, 50,000 sq. ft. building and three townhouses.
Financing for a new 50,000 sq. ft. facility will house a production kitchen, an expanded area for culinary training, a vegetable prep plant, and a seasonal venison processing plant.
SUNY Broome converted the former Carnegie Library downtown into a brand-new Culinary Arts Center.