Formerly incarcerated resident Michael Thomas has made the evolution from prison chow hall to renowned restaurant.
After serving 27 years at Corcoran State Prison, Thomas, 45, was hired as a prep cook at one of San Francisco’s prestigious restaurants, Flour + Water, according to SF Gate.
Thomas discovered his love for the culinary arts while incarcerated, performing his duties as a kitchen worker.
“People always said I had a ministry through my baking,” said Thomas. “It’s an icebreaker for me with a lot of people. Again, food brings smiles to people’s faces, and that gives me the motivation to keep going.”
Thomas credits his supervisor in the prison kitchen, Correctional Line Cook Salazar, with believing in him as a cook and more importantly as a man. He said Salazar would often compliment his cooking which inspired confidence in him, stated the article.
Thomas always found joy in baking and perfecting steam cooking techniques he learned watching his father prepare seafood. His favorite pastry to bake was peanut butter pies.
Whenever the institution went on lockdown, he would spend his time making pies with his hot pot in his cell.
“It [the pies] came out perfect. Sometimes it came out better than when I made it in the kitchen,” said Thomas. “So I still make those today.”
Thomas has been transparent about what initiated his transformation in prison. He had long come to grips with spending the rest of his life in prison for his crime. A conversation and a simple question from a fellow resident: “What is your end goal?” triggered the beginnings of a change that would lead him to obtaining his freedom, stated the article.
After being paroled, Thomas entered GEO Reentry Services, a transitional home located in San Francisco.
The first phases of reentry proved difficult for Thomas. Jay Sutter, a reentry career advisor for Goodwill, assisted him in getting a cooking job upon his release. Thomas thrived in his first culinary job until management found out that he was formerly incarcerated and abruptly fired him.
Sutter then referred him to Farming Hope, a San Francisco nonprofit program that help the unhoused and formally imprisoned persons obtain the required culinary skills to secure a career in professional kitchens.
According to the Executive Director of the program, Andie Sobrepeña, they have an 80% success rate placing their apprentices in professional kitchens. The program is a paid apprenticeship that teaches culinary knife skills, food safety, cross-contamination avoidance, and food temperature parameters.
Thomas graduated from the program in three months and went on to obtain employment at one of the most prominent eating establishments in the San Francisco Bay Area, stated the publication.
His new employers at Flour + Water, when made aware of his murder conviction, were clear in their stance that Thomas’ job was secure and they believed in the man that he is today.
“It’s been incredible having him as part of the team so far,” said Derek Woodley, head chef at Flour + Water. “We look forward to supporting his growth.” Thomas is excited to have his mother taste his new baked creations when she visits from North Carolina. He said that his eventual goal is to open up a “community bakery” of his own.
“Not a lot of people can eat a good pie and not be cheered up,” said Thomas
