By Ryan Pilon

Cook-off for Riverbend inmates

Feb 20, 2011 | 10:47 AM

Butternut squash soup, lamb chops with rotini, pistachio tiramisu – these were just some of the dishes served at a cook-off held at the Prince Albert Apostolic Church on Friday, each dish elegantly presented and delectable.

While the food may have looked and tasted like it was prepared by professionals, the cooks are actually serving time at the Riverbend Institution.

The cook off is the climax of an eight-week pilot project where inmates have the opportunity to learn how to cook from professional chefs.

“The partnership is a wonderful opportunity for our offenders to, on a daily basis, participate in a work-training experience, and actually enhance their ability to learn work skills, and new skills in terms of cooking specifically. That will certainly help them for employment opportunities when they return to the community, and provide them with more opportunities to become productive citizens, and law-abiding citizens in the community,” said Wanita Koczka, deputy-warden at the Riverbend Institution.

The cook-off had two teams prepare a three-course meal, and a group of judges scored each dish on both presentation and taste.

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While the cook off was fun for the inmates, for many of them, the project means much more than learning how to cook food.

“This is the kind of program that makes a difference for an inmate doing time. You go from wasting your life to doing something productive,” said an inmate whose nickname is Jamaican Johnny. “It’s the best program I’ve seen offered in a year of being inside.”

“We’re just working as a team, (learning) how to work as a team, and getting along with each other,” said Robbie Williams Spence, another inmate.

Kevin Dahlsjo is a professional chef, and approached the Riverbend Institution with the idea. He has also seen a change in those who have taken the course, including himself.

“They’ve definitely broken out of their shells, along with myself. I was a little, maybe not the most comfortable walking into a position like this. You know, the uncertainty. But no, it’s a neat little project, it’s kind of cool,” said Dahlsjo.

The inmates also get some school credits towards SIAST by completing the course, and one inmate,

Scott Pile, actually has a job lined up as a cook for when he is released.

rpilon@panow.com