Chef Edward Lee’s Nonprofit Restaurant Will Be a DC Korean Spot with Lofty Environmental Goals

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Chef Edward Lee’s Nonprofit Restaurant Will Be a DC Korean Spot with Lofty Environmental Goals
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, has had to rethink its plans after facing a “critical funding gap.” A big part of the initial plan was to have a female-led mentorship program, but Lee says relocating chefs from around the country ultimately became cost-prohibitive.

Given its 501 status, the restaurant can’t fundraise like a traditional restaurant that takes on investors and gives out shares. “Because we’re a nonprofit, investors aren’t allowed to profit, so it’s just not as attractive a deal for most investors,” Lee says. The restaurant is getting funding from corporate sponsors, including Chase Sapphire and OpenTable, plus assistance from landlord Edens. But the individual donors it hoped would fill the gap “just didn’t happen.

“There are certain things like rubber gaskets that go on equipment that we’ll have problems with, but really to eliminate all plastics, not just single use, in the entire restaurant, not just the kitchen,” Lee says.

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