Yaounde “Festival of Cameroonian and World Dishes” – American Representation | PAS CMR FY21 07

Opportunity Information: Apply for PAS CMR FY21 07

The U.S. Embassy in Cameroon issued a discretionary grant opportunity (Funding Opportunity Number PAS CMR FY21 07) to select one U.S. citizen living in Cameroon to serve as the American culinary representative at the Festival of Cameroonian and World Dishes in Yaounde, scheduled for May 27 to May 29, 2021. The program is run by the Department of State, U.S. Mission to Cameroon, under the arts/cultural affairs funding category (CFDA 19.040). The grant is designed for an individual applicant rather than an organization, with an anticipated single award and a maximum award amount (ceiling) of $10,000. Applications were required to be emailed to pasgrantsyaounde@state.gov by midnight local time in Cameroon (WAT) on March 16, 2021, following the opportunity posting date of February 3, 2021.

At its core, the grant uses food as a form of cultural diplomacy. The Embassy frames U.S. participation in the festival around two main objectives: first, strengthening mutual understanding between the United States and Cameroon by sharing cultural experiences connected to cuisine; and second, showcasing American approaches to food-based entrepreneurship as a practical model that can support private sector growth and entrepreneurial thinking in Cameroon. In other words, the selected grantee is expected to do more than cook; they are also expected to communicate how food businesses in the United States are built, managed, and grown, and to translate those lessons into an accessible format for festival audiences.

The Embassy sought a partner who could manage a U.S.-branded booth and deliver a set of specific activities across the three-day event on a part-time basis. Proposals had to include daily cooking demonstrations featuring American cuisine, along with distribution of food samples in a culturally appropriate manner. Beyond the culinary component, the program required talks or short sessions on best practices for successful food-based entrepreneurship, explicitly grounded in U.S. ideas or business models. Applicants also needed to plan for the practical needs of participation, including providing or arranging the equipment and supplies necessary to set up and run the booth in a way that supports the proposed demonstrations and sampling. The booth plan had to account for periods when the grantee would not be actively presenting, ensuring the space could still host an Embassy representative and display promotional materials.

In addition to continuous booth engagement, the selected grantee was expected to contribute to the festival program more broadly. This included delivering a presentation on an aspect of American cuisine during a gastronomy-themed panel discussion, and making arrangements for participation in a cultural performance component connected to the event. These elements indicate the Embassy intended the U.S. presence to be integrated into both the exhibition-style portions of the festival and the more formal discussion and cultural programming, creating multiple touchpoints with the public.

Because the grantee would be representing the U.S. Embassy, the opportunity placed strong emphasis on COVID-19 precautions. Applicants had to commit to following prevention measures throughout grant activities, including proper mask use by all staff supporting the project, with limited exceptions only when adequate distancing could be maintained (for example, during public speaking). Proposals needed to spell out what concrete steps would be taken to promote compliance with safety protocols. The Embassy also built in a safety safeguard by allowing the grantee to withdraw from any festival-organized activities if the grantee judged them to be insufficiently safe, which effectively made risk assessment and real-time decision-making part of the role.

Eligibility was narrow and professionally targeted. Applicants had to be U.S. citizens and have at least three years of experience as a chef, caterer, or in a closely related role. They also needed leadership experience in a food-based business endeavor, reflecting the dual expectation of culinary skill and real-world entrepreneurship experience. Overall, the opportunity was structured to identify a credible culinary professional with business leadership ability who could act as a public-facing cultural representative, deliver hands-on demonstrations and tastings, and communicate practical, U.S.-based entrepreneurship lessons to a Cameroonian audience within a modest grant budget and strict health and safety expectations.

• The Department of State, U.S. Mission to Cameroon in the arts (see cultural affairs in cfda) sector is offering a public funding opportunity titled "Yaounde “Festival of Cameroonian and World Dishes” – American Representation" and is now available to receive applicants.
• Interested and eligible applicants and submit their applications by referencing the CFDA number(s): 19.040.
• This funding opportunity was created on Feb 03, 2021.
• Applicants must submit their applications by Mar 16, 2021. (Agency may still review applications by suitable applicants for the remaining/unused allocated funding in 2026.)
• Each selected applicant is eligible to receive up to $10,000.00 in funding.
• The number of recipients for this funding is limited to 1 candidate(s).
• Eligible applicants include: Individuals.

Apply for PAS CMR FY21 07

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