The Grafton Correctional Institution in Ohio recently made history by hosting a five-course meal prepared by incarcerated men using fruits and vegetables grown in the prison garden. Nearly 60 guests were treated to a dining experience at the institution’s EDWINS Leadership and Restaurant Institute, held in the “EDWINS’ Garden” and “Hope City Garden.”
EDWINS, a nationwide organization focused on educating individuals in correctional facilities, conducted the dinner as part of its culinary program available in over 650 prisons and jails across the United States. The six-month course imparts essential cooking skills, safety procedures, knife techniques, and other certifications needed for employment in the fine dining industry.
Chef Brandon Chrostowski, a respected figure in the culinary world, initiated a partnership with the Grafton Correctional Institution staff in 2012 to teach incarcerated individuals about culinary arts and hospitality. Chrostowski emphasized the program’s mission to provide every person, regardless of their background, with the opportunity for a fair and promising future.
The incarcerated participants cultivated a variety of produce, including fruits, vegetables, and herbs like parsley, corn, and beets, for the special dinner. One inmate, Greg Sigelmier, described how the culinary program helped him break out of his shell and consider pursuing a career in the food industry upon his release in a year.
The five-course meal featured dishes such as beet salad with goat cheese, roasted salmon with béarnaise sauce, and a dessert of corn cake with blueberry compote. Each course was paired with a mocktail, including a concoction called “botinique” made with soda, thyme-infused honey syrup, and lemon.
Apart from honing their culinary skills, the program also emphasizes teamwork and building relationships among the participants. Efrain Paniagua-Villa, another incarcerated individual involved in the program, found solace in cooking with his classmates, reminiscing about the culinary experiences he shared with his family before his incarceration.
The men enrolled in the EDWINS culinary initiative at GCI are serving various sentences, ranging from short terms to life imprisonment, and span from 20 to 70 years old. Upon completion of the program, some participants will have the opportunity to apply for positions at numerous restaurants in the Cleveland area post-release.
Warden Jerry Spatny highlighted the importance of providing individuals with reentry skills to facilitate their transition to law-abiding citizens upon release. The focus of the program extends beyond teaching culinary techniques to equipping participants with the tools for successful integration back into society.