03 August, 2017

It's All in the Presentation

Smoked turkey medalions in a creamy tomato sauce with green bell pepper, white onion, and celery segments, served atop a bed of long-grain white rice. That's dinner — the entrĂ©e, anyway — except the prison's menu calls it "Creole." When I slide the tan plastic tray over Staff Dining's stainless-steel counter top, it's with a kind of flourish, and my plating is (considering what I'm working with) superb. The guard pronounces it "artistic."

Making prison food sound and look okay isn't something I'd ever call a talent. It doesn't have much applicability outside the restaurant business, which, no thanks. Staff members who are willing to eat institutional food prepared by prisoners wouldn't bat an eye if I served hastily slopped trays, so why do I bother?

This work ethic of mine is silly, like putting so much lipstick on a pig, but as long as I'm trapped in this sty....

1 comment:

  1. We (and now they) expect nothing less than your perfection. Good work, Chef.

    ReplyDelete

Lacking computer access of any kind, Byron cannot respond to your comments but is relayed them and appreciates your kind remarks.