NoHi Culinary Art Entrepreneurship Program Application

NoHi Culinary Art Entrepreneurship Program Application

NoHi commercial kitchen is an incubator that prioritizes minority and women culinary art entrepreneurs by serving as a vehicle for development and demonstration of new cuisine concepts. Regardless of culinary experience, NoHi empowers CAE to pursue their passion and talent by sharing their unique heritage and culture through opportunities for artistry and entrepreneurship.

NoHi is a four week program that prepares CAE for a three day popup. NoHi develops pathways through education, training and “real time” experiences that will allow CAE to successfully navigate what business model is the correct fit. Over the course of a month, you will work with NoHi staff to make your weekend as successful as possible.

We support Culinary Art Entrepreneurs by:
-Providing access to a commercial kitchen
-Providing assistance, training and education about health safety, food management, and operations from industry professionals
-Providing real time oversight and support during operating hours
-Fronting food costs that are reimbursed from sales

Culinary Art Entrepreneurs participate by:
-Creating a menu with the help of our in-house Chefs
-Completing food safety and kitchen hazard training
-Producing your dishes over the course of your Pop-Up weekend
-Promoting your cuisine and Pop-Up weekend through social medias and in-person networking
-Providing your own kitchen staff

The goal is to support you as a food entrepreneur through cutting some of the red tape and offering resources that will allow you to operate a successful pop-up. You will have the opportunity to be a featured chef more than once throughout the summer if you so choose. The first six months of this endeavor proved to be both successful and popular and we are looking forward to continuing this project for the foreseeable future. If you know anyone who would be interested in joining this pop-up, please refer them to

  • Please describe three to five dishes that you could sell over a three day weekend. Write a title for each and a short description of their ingredients.

    Please consider that we require at least one entree to be vegan, and we encourage providing vegetarian, gluten free, and vegan options.
  • Please feel free to draw on your past with cooking, your business ventures in the culinary realm, and your plans for the future.
  • Please select your top three weekends for your participation in the Pop-Up

    Please only select the beginning date (Friday) for each weekend. We are currently booked through February.
  • Date Format: MM slash DD slash YYYY
  • Date Format: MM slash DD slash YYYY
  • Date Format: MM slash DD slash YYYY