Prison in­mates cook­ing for nurs­ing homes

The New Paper - - NEWS - CHEOW SUE-ANN, THE STRAITS TIMES

An in­dus­trial kitchen in Changi Prison Com­plex has been pro­duc­ing meals for three nurs­ing homes in Sin­ga­pore.

The Sam­sui Cen­tral Kitchen @ Changi Prison Com­plex cur­rently serves 1,500 in­di­vid­u­als but will be able to dou­ble that num­ber by the end of the year.

The kitchen, of­fi­cially launched yes­ter­day, is a col­lab­o­ra­tion between Sam­sui Sup­plies and Ser­vices, Sin­ga­pore Cor­po­ra­tion of Re­ha­bil­i­ta­tive En­ter­prises and Stan­dard Char­tered Bank.

The bank con­trib­uted $200,000 to set up the kitchen, which is run by 30 in­mates from Mon­day to Satur­day and can serve up to 1.8 mil­lion meals a year.

Mr Ang Kian Peng, di­rec­tor of Sam­sui Sup­plies, said the kitchen now churns out 2,400 meals an hour and flash freezes them to en­sure fresh­ness.

The meals are sent to the nurs­ing homes daily.

RECIPES

The na­ture of the ben­e­fi­cia­ries’ age and health also means that the kitchen has to have more cal­cu­lated recipes, en­sur­ing that the foods are high in nu­tri­tional value and low in calo­ries, said Mr Ang. He added that Sam­sui Sup­plies tries to keep them at 500 calo­ries a meal.

The in­mates are in­volved in cook­ing and pre­par­ing the raw in­gre­di­ents. They work from 8.30am to 5pm on week­days and 8.30am to noon on Satur­day and are paid a nom­i­nal al­lowance.

A 24-year-old in­mate said work­ing in the kitchen since its open­ing three months ago has helped him find some di­rec­tion in life.

The in­mate, iden­ti­fied only as John, said that be­fore the pro­gramme, he did not re­ally have any di­rec­tion he wanted to take af­ter re­lease.

But he is now con­sid­er­ing the food and bev­er­age in­dus­try as an op­tion.

Mr Ang said Sam­sui Sup­plies of­fers all in­mates who work in the kitchen jobs af­ter their re­lease.

sueannc@sph.com.sg

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