FROM CROOKS T O COOKS
Inmates in Cork prison tells us about their hectic working life in the kitchens
PRISONERS in Cork jail say they’re turning their lives around by working in the kitchens – as they hope to become chefs outside.
Irish Mirror was granted access into the prison where we met six prisoners who put on an impressive ‘pop up’ restaurant named the ‘Open Door’ for local employers.
We also saw incredible artwork by prisoners, from paintings to woodwork, and were shown various computer and cleaning courses which can be availed of by all who want to learn.
One prisoner, who told us he’s serving time for possession of drugs, said working in the kitchen has made serving his sentence a little easier.
He said: “It’s like a time machine. When you go in the morning you’re home in the evening and your day is nearly gone.
If you don’t have something like that it would be a very long day.”
The prisoner said the programme, under the tutorship of Munster Technological University (MTU) chef JJ Healy, has given him new opportunities.
The prisoner explained: “You know I’ve been lucky enough to be introduced to people and like minded people as well.
“That’s the idea - everyone’s like minded and you can make life very easy or very difficult for yourself. It’s your choice.
“So you’re better off embracing it to get the life experience of the whole thing.” Speaking of his past he revealed: “So the last few years I was quite fine up until my early 30s when I kind of lost my way and got into drugs. I’m in for possession myself.”
His friend and colleague, “in for something similar”, has just 18 months left on his sentence – and hopes to gain employment in a hotel or restaurant upon release.
He said: “You don’t know what to expect coming in here. It’s seven days a week, eight hours a day.
“The other option is to be locked in a cell behind a door. You have a reasonable amount of free
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en so it makes the time easier.” mer prisoner Miren Rakovac, who ed employment with the Trigon l group in Cork upon his release. ren, who served a prison sentence ossession of drugs, said the course son changed his life for the better. said: “It helped me a lot to get out son and reintegrate into society. I appreciate what the prison system or me. hey did a really good job and helped evelop my skills. I’m staying out of ble and go to work regularly and that’s all. I’m happy with where I am at the moment.”
Alex Pettit, Group Head Chef at Trigon Hotels, said he was looking forward to the impressive three course menu put on by six prisoners - as he spoke about employing ex-prisoners.
Alex said: “We’ve been involved from the start with the ‘Open Door’ programme. It’s a funny one because they work in the prison seven days a week - feeding 300 prisoners a day.
“So when they come out of that into our hotels, restaurants, cafes wherever it is they work five days a week or two days a week. So it’s a very easy transition for them.”
Alex told how he supports those he takes on and how it’s up to each prisoner if they want to remain private about their past.
He added: “It is their decision whether to share their past or not.
“We as employers put the support around them to feel confident in their role. We don’t treat them any differently from any other employees.”