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.


Byron does not have Internet access. Pariahblog.com posts are sent from his cell by way of a secure service especially for prisoners' use. We do read him your comments, however, and he enjoys hearing your thoughts very much.