At San Quentin State Prison, a culinary training program is teaching inmates basic and advanced skills they’d need to land a job in a commercial kitchen.
Derry Brown showcases one of four dishes he and fellow inmates prepared for their graduation dinner. Brown is among seven participants graduating from the Quentin Cooks program this year.
At the conclusion of the 12-week course, graduates receive a Food Handler Certificate from Marin County Department of Public Health. Thornton lays out the workflow for this morning’s session. “Priority No. 1,” he says: “Salted water. I’ll teach you guys how to flavor it for pasta.” Challenge No. 1 is the cooking equipment. Open flames aren’t allowed here, so there are no gas burners. Thornton has a couple of donated portable induction burners, though they take a while to boil a pot of water.
“This is stuff you’d cook in restaurants,” Thornton says, measuring out ingredients for gnocchi, reciting the cups and tablespoons for the guys bothering to copy the formula into their notebooks.
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