CONGRATULATIONS TO THE FIRST GRADUATING CLASS OF THE CULINARY PROGRAM

GATEWAY NEWS EXCLUSIVE

The graduates were dressed up in their chef’s hats and coats, and all had somewhat nervous smiles. The guests were seated at the elegantly set tables. Everyone was excited about the cuisine. The graduation ceremony would be after the luncheon. But first the graduates would be serving their final exam so to speak to the hungry attendees.

The menu itself was presented on cream colored parchment and was as follows:

SALADS
Tomato and Mozzarella on a Bed of Romaine Lettuce and Balsamic Vinegar of Modena
OR
Spring Mix Lettuce Laced with Sun Dried Tomatoes and Fire-Roasted Tomato Vinaigrette

ENTRÉE
Slow Roasted Prime of Beef with Fresh Horse Radish, Double Stuffed Baked Potatoes and Steamed Fresh Broccoli with Roasted Red Peppers
OR
Sauteed Gulf Coast Shrimp in Garlic Butter Nestled on a Bed of Rice Pilaf and Steamed Fresh Asparagus

DESSERT
English Style Strawberry Short Cake with Fresh Whipped Cream
OR
Crème Brulee

Iced Tea, Water, or Coffee

There were two of us from the Gateway News and we were honored to be guests. But the real upside was that we did not have to choose. We were able to order every item on the menu. I spent ten years in Manhattan (New York not Kansas) and without a doubt have eaten at some of the best restaurants in the world. The menu above was riddled with very difficult to prepare dishes, like prime of beef, fresh asparagus, and crème brulee. Foods that I very rarely attempt to prepare myself, so I shared the anticipation with the newly minted chefs.

People, who know me well, know that I am honest and I could have just written about the graduates, but I must write about the food. Perfection with every single dish. These five young men will be treasured assets at whatever eating establishments offer them employment. Mouth watering, perfect textures, and seasoned to delight.

Now every good story says “where” and where is a bit confusing, maybe but not if you know Adams County Sheriff Doug Darr. We were all seated at the Adams County Detention Center in Brighton for the first ever graduation of the Inmate 2 Work Program of the Culinary Class. This is at absolutely no cost to the taxpayers. The fine people of ARAMARK, who provide food services to the detention center worked with Sheriff Doug Darr to provide this training for qualified inmates.

The inmates who make it to the program need to be there for at least six months and have two intensive courses surrounding Kitchen Basics and Retail Basics. There is not only work in the kitchen; there is homework and extensive testing, including the graduation meal. It requires commitment. They planned the menu, did the budget, ordered the food, prepared and served it. And did an exemplary job.

The graduates will now be able to integrate back into the community with real job skills and a way to take care of themselves and their families. The graduates include Benardo Morales, Lawrence Bolton, Reuben Vigil, Tino Garcia, and Louis Sandoval.

The staff at the detention center treat the inmates with such respect and told me to remember that all these people are fellow human beings. This has a definite impact on employee and inmate morale. This program is a great example of how a positive program can work.

A special thanks to Sysco of Denver, Robinson Dairy, Federal Food Service and Fred Dement, CEC,CCE who is Food Service Director of ARAMARK, Hugo Guerra who is Regional Vice President of ARAMARK Correctional Services, and Glenn Hamlett who is District Manager of ARAMARK Correctional Services. A heartfelt thanks to Adams County Sheriff Doug Darr, a big man with a big heart and a big determination to make things better and have a positive impact as he makes great changes that are for the greater good.