The U.S. Embassy in Uganda, through the Bureau of African Affairs, is inviting proposals for a culinary diplomacy program titled "Celebrating the Contribution of African Food to American Cuisine." This initiative, planned to coincide with Black History Month in February 2025, seeks to engage Ugandan chefs, culinary students, and food industry professionals. The program will provide advanced culinary training, including workshops led by renowned American chef Tanya Holland, and culminates in a fusion banquet that highlights African influences in American cuisine. The activities will take place primarily in Jinja and Kampala, targeting local culinary and hospitality institutions. The grant available ranges from $10,000 to $20,000, with only one award anticipated.

The program's primary objective is to foster cross-cultural culinary exchange, showcase African contributions to American cuisine, and support the professional development of Ugandan chefs. A key focus is the skill advancement in areas such as American southern cooking techniques, food sustainability, kitchen management, and fusion cuisine. The program aims to bridge economic and cultural gaps in Uganda's hospitality industry, traditionally dominated by foreign expertise. By cultivating local talent and promoting economic growth, the program aspires to empower Ugandan culinary professionals to achieve recognition locally and internationally.

Eligibility for this funding opportunity includes U.S. and Ugandan educational institutions with culinary or hospitality programs, community groups, and cultural institutions. For-profit organizations are excluded. The program does not require cost-sharing; however, all applicants must have a Unique Entity Identifier (UEI) and be registered with SAM.gov, except for individuals, who are exempt from the SAM.gov registration. Applicants must submit proposals that clearly demonstrate alignment with the program’s cultural and economic development objectives, a detailed project plan, and how they intend to manage logistical aspects such as accommodation and venue coordination for the visiting chef.

Proposal requirements include a project narrative of no more than five pages detailing the program's goals, activities, and anticipated impact. Additional documents include a summary page, key personnel CVs, letters of support from project partners, and a budget narrative. The proposal should outline specific metrics to assess program success, with suggested evaluation criteria encompassing participant feedback, media coverage, and skill acquisition. The program must be completed by September 2025, and applicants are encouraged to include recommendations for supplementary engagements, such as lectures or public culinary events, to broaden the program’s reach and impact.

The application will be reviewed based on the strength of its U.S.-Ugandan cultural connection, clarity of objectives, organizational capacity, realistic budget, and sustainability plans. The embassy prioritizes proposals with robust monitoring and evaluation mechanisms, practical timelines, and the potential for long-term impact within Uganda’s food sector. Successful applicants will be informed of their selection by January 30, 2025, with the project set to commence in early 2025, pending fund availability.