October 5×5 Night
Voting Closes:

October 17, 2022 11:59 pm

About this idea
Tropix Kitchen is bringing Haitian Cuisine in diverse areas throughout Michigan through pop ups, private catering and events. We would like to create events around Haitian cuisine and culture for the developmental disabilities and TBI (Traumatic Brain Injury ) population. Creating social events for the disabilities population will enable a unique experience of entertainment and socialization with other individuals with similar interests. During these events, menu will have a visual as well as word to aid a universal way to communicate wants and needs throughout the events. We aim to use Michigan grown produce to bring forth the Caribbean flavors of Haiti one city, one plate at a time. We also would like to offer free meals to the homeless population once a month to give back to the community.
Impact
We will be solving the lack of Haitian cuisine and cultural events around Haiti in Michigan, except for Grand Rapids, MI. We will also have a unique approach utilizing visuals during cooking classes for easy to follow step by step directions for individuals with specials as well to communicate effectively about the meal items of their choice. Lastly, we would like to give back to the community by providing free meals to the homeless population quarterly in collaboration with community organizations.
What I'll do with $5,000
Winning this grant will enable Tropix Kitchen to obtain necessary equipment for pop up and catering events such as chafers, pans and pots, tables and chairs, napkins, take out boxes, investing in minimal marketing banners and social media promotion, a tent, laminator and laminating sheets , a printer, printer papers to create visuals, employing and supporting individuals with special needs part time and providing hands on trainings for employment in the culinary world. Lastly, kick off our first free meal event for the homeless community.
Links
Video
About Carmichaelle Joseph

My name is Carmichaelle Joseph. I am originally from Haiti. I am a Behaviorist working with individuals with specials and TBI (Traumatic Brain Injuries) and a chef in training. I transitioned to the United States in Florida in 2001 and remained there until summer 2019. In June 2019 I started to my transition to Michigan after completing my Master's degree in Developmental Disabilities with a concentration in Applied Behavior Analysis.

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Attention


SUBMISSIONS THIS MONTH ARE FOR FOOD AND FARM BUSINESSES THAT ALIGNED WITH MICHIGAN GOOD FOOD FUND’S MISSION (OFFERS HEALTHY, AFFORDABLE FOOD; INCLUDES RACIAL DIVERSITY IN OWNERSHIP AND/OR EMPLOYMENT; AND IS ENVIRONMENTALLY CONSCIOUS). IF YOU THINK YOUR BUSINESS IS A FIT PLEASE SUBMIT YOUR IDEA!