Porridge: the life of a prison chef
Working in a prison kitchen is not a job that appeals to many chefs. When you throw in the fact that your whole brigade are prisoners, it becomes even less attractive. But someone’s got to do it. Indeed some people do it because they love it. The Staff Canteen met Sodexo prison chef, Gary Cope, to find out why…
The food production side of this alone is a mammoth task with two services a day of 1,700 covers each run by two brigades of 30-35 prisoners and a handful of prison staff. Add to this the challenge of training chefs on the job and throw in the fact that these are not just any old chefs but convicted criminals, and you get some idea of the challenges involved.
Being a prison, one of those challenges is obviously security. “One of our main jobs,” says Gary, a 51-year-old from South Manchester, “is to make sure none of those knives make it back down to a prison wing.”
In order for that not to happen, a series of rigorous security measures are in place, as well as regular checks and searches.
Procedures and red tape aren’t the only challenge. “Apart from just getting on with cooking,” says Gary, “you’ve also got to be very aware of what’s going on around you.”
Just such an incident occurred recently, according to Gary: “The food trolleys needed to be out at 4.30. We didn’t get any staff in until twenty to four, so that’s 1,700 meals to get out and only us, not the 35 lads that should’ve been there.”
This isn’t the kind of catering where if an order doesn’t turn up, you can just change the menu. “Unlike most catering establishments,” says Gary, “if 1,100 people have ordered fish and the fish doesn’t turn up, we can’t just say there’s no fish. It has to happen.”
Gary started out as an engineer in the Royal Navy before training as a chef in 1985. He started working in hotels but didn’t like the hours so switched to industrial catering, first in frozen food production then with the Gardner Merchant catering group (now Sodexo) where he worked in several Manchester catering operations. He was then the catering manager for a 300-bed nursing
Gary’s day begins at 6.15 when he arrives at the prison and undergoes a series of security checks. He then makes sure all the tools are in place and prepares the kitchen with the rest of his team. At seven the prisoners enter the kitchen and start preparing for the lunch service at 11.45. The food for the tea service is also prepared in the morning and blast chilled for reheating in the afternoon. After lunch service the staff take their own lunch and are back in the kitchen by two where they repeat the procedure for tea service and prep the ingredients for the next day. When the trolleys are back from tea and the washing up is done, he gets to go home, 12 hours after he arrived.
Like any head chef, a lot of what makes his job run smoothly or otherwise is the brigade under him. “As workers, they’re very much the same as outside,” he says. “You get good, bad and indifferent. Some are very good workers; some others can be lazy.”
“When they first come into the kitchen some of them can’t open a can of beans,” says Gary but they are put on a station with a more experienced prisoner and, with some input from Gary and his team, they are soon well on their way to becoming competent cooks. By the time they’re ready for the NVQ1, according to Gary, they’re already most of the way there. “They’ve already got the basic knife skills, the hygiene skills, the clean as you go, and the health and safety skills so they tend to pick it up very quickly and achieve an NVQ1 within two to three months.”
“It’s a very privileged job in the kitchen,” he says, “The worst thing we get is people messing about and throwing water around and being childish. We’re very strict on that. Anyone who throws anything at anyone is sacked instantly.”
All of which leads to a single, inevitable question: why does he do it?
But, according to Gary, it’s not just the success stories; it’s the buzz of the job itself that keeps him coming back. “You’re doing another job as well as cooking,” he says, “so it keeps you on your toes. It’s the most interesting job I’ve ever had. I absolutely love it. I’ll stay here till the day I retire if they’ll have me.”
So would he recommend it to anyone? ”Yes if they like a challenge and believe that the work they do can help give someone the work ethic and skills needed to get a job in the sector and break the cycle of reoffending,” says Gary.
{{user.name}}