A dozen chefs in training wearing white uniforms presented culinary delights at Craggy Correctional for the first time in years. Taught by Chef Albert LaRotonda, graduates of Culinary Fundamentals were able to create beautiful hor d'oeuvres and a tasty appetizer, salad, entrees, bread, and desserts.
LaRotonda is a graduate of A-B Tech’s Culinary Arts program and also works at the Bistro in Biltmore. He was hired to lead the startup of the Culinary Fundamentals program at Craggy Correctional and is now lead Chef instructor of this new program at Craggy.
The inmates worked in a 12-week class. “This was their capstone from day one to presentation,” said LaRotonda. “After this class, they have the option to continue into the Fundamentals II class, which focuses on preparation of more advanced international cuisine.”
“We are very excited to bring this class back,” said Shelley White, Vice President of Economic and Workforce Development/Continuing Education. “It’s a great opportunity for these men to acquire skills before they get out in the world.”
The program was returned at the urging of Clay Kraus, Assistant Superintendent from Programs at Craggy. He went to the Department of Corrections to see what could be done to return the class to the inmates. The Craggy Correctional partners have worked hard on their end to make the space possible for the class, as well as invested several thousand dollars in equipment including a new stove. James Canup is the Program’s Supervisor and Jer-Mayne White serves as the Correctional Case Manager.
The facility sent an announcement to all the state prisons to advertise the program. Craggy received more than 200 letters of interest to fill 12 spots. “We look at who would benefit the most from the program,” said Kraus. “We look at their history, behavior, work release and who is within six years of getting released.”
