Inmates cook from the heart during Yellow Ribbon Culinary Competition
SINGAPORE – Drug offender Adam hasn’t had much to look forward to behind bars but when the chance came to cook a meal for his mum, he jumped at it.
Adam (not his real name) whipped up a pan-seared seabass with salsa verde and mashed potato that was delivered to his mum’s doorstep as part of the Yellow Ribbon Culinary Competition 2021.
He told the media last week that making his mum happy and proud was his greatest satisfaction throughout competition. “She’s been visiting me quite frequently. From the visiting, I realised then how important my mum is and that she really cares a lot. I didn’t know that when I was outside, I was even rude to her,” he added.
Adam, 23, first discovered his interest in cooking when he was 12, watching his mother Marie (not her real name), 51, in the kitchen. She, in turn, kept his passion on the boil by sending him cookbooks while he has been in prison.
His culinary skills have certainly gone down a treat: On Thursday (Feb 25), his dish bagged fourth prize at the annual Yellow Ribbon competition, which involved 38 inmates this year.
Safe distancing measures meant virtual training from Singapore Chefs’ Association on basic food hygiene, safety and preparation, as well as virtual judging, with judges tasting dishes and providing feedback via video.
Ms Low Yen Ling, the Minister of State for Trade and Industry as well as Culture, Community and Youth, said the competition aims “to equip inmates with skills relevant to the food and beverage industry to enhance their employability after their release”.
Anne, 78, hopes her 45-year-old son James (not their real names), who came in third in the competition, will pursue a career in the culinary industry.
“(When I visit him) he cries a lot and says, ‘Mama sorry’, but I just tell him to make sure he doesn’t go back to prison. I hope when he comes out, he will do more cooking because he cooks so well.”
The participants were helped by mentors Dexter Lim, executive sous chef at TWG Tea Singapore, and Mr Royce Lee, head chef in the research and development of food products at H&Z Mart.
Mr Lee, who is also a former offender, said: “I’ve been through what they’ve been through. I told them in cooking, you have to cook from the heart (and) make sure that when your family (tastes it), they feel emotional. That’s the best thing you can do for your mum or dad when you’re inside.”
Adam’s meal seems to have had this effect on his mother.
After watching her son receive his prize, she said: “I’m so proud of him, just speechless… I’m sure now he will go back and browse through the (cook)books to get more ideas.”
Join ST’s Telegram channel here and get the latest breaking news delivered to you.
Source: Read Full Article
