Edible WOW

Mentorship & Apprenticeship, Detroit’s Culinary School Disrupts the Traditional Model

• Photo by Joe Powers

  Detroit Institute of Gastronomy (DIG) student A’Lexis McKenzie prepares a meal at the Players Club facility at Little Caesars Arena. McKenzie is the first apprentice here and says the DIG program is an important step in reaching her goal of developing her own culinary business someday.

• Photo by Joe Powers

  Detroit Institute of Gastronomy (DIG) founders chefs John Piazza and Jeremy Abbey combine the standard United States culinary curriculum with a traditional European apprenticeship model to ensure students graduate with real-world restaurant experience.