San Quentin residents, staff, and outside guests enjoyed an afternoon of fine dining at the graduation ceremony for the newest members of Quentin Cooks culinary program.

Founded in 2016 by San Quentin volunteer Lainy Melnitzer and Lisa Donbroski, Quentin Cooks is a 12-week program where participating residents learn the ins and outs of the restaurant and hospitality industry, including proper preparation of food and other culinary skills.

“I’ve been volunteering at San Quentin since 2012, and I thought that we were giving men great rehabilitation, but not real skills to use once they are paroled,” said Lainy Melnitzer.

As a bakery owner, Melnitzer said she understands that the restaurant industry is a “very forgiving industry,” and wanted to start the culinary program to provide residents a real chance at success.

The ceremony kicked off with opening remarks from Hannah Love, a director at Chef’s Warehouse, Quentin Cooks’ primary sponsor, followed by prayer and song shared by San Quentin residents and Quentin Cooks graduates Darren Maven and Vincent ‘Red Hawk’ Cervantes.

Upon arrival and a healthy dose of mingling, guests were offered their choice of either a passion fruit and sudachi spritzer or a cassis and Thai basil spritzer, both as refreshing as they sound. Accompanying appetizers included freshly baked focaccia bread, lacquer olives with lemon, and Persian cucumbers with hummus, all prepared by San Quentin residents.

“We learned how to cook everything from bolognese pasta, cold soups, Kobe beef steaks, you name it,” said San Quentin resident and recent graduate Shabondy Simpson. Simpson said more than just food preparation, Quentin Cooks taught him a sense of discipline, responsibility, teamwork, and how to be creative with what he does.  

After appetizers, volunteer chefs and newly trained resident graduates presented guests with a three-course meal, beginning with roasted summer gazpacho, followed by an arugula salad with sliced peaches, hazelnuts, and shaved Parmesan cheese.

The main course was a vegetarian option of bean succotash, or flat iron steak grilled to perfection and served with a flavorful chimichurri sauce and sweet potato puree.

While guests were enjoying lunch, graduates were presented with their certificates, including their ServSafe food handling license, permitting them to work in restaurant kitchens throughout California.

“A commitment to this program takes a lot of hard work and dedication, and I am proud of you,” said San Quentin’s Warden and Quentin Cooks supporter Chance Andes.

Other supporters in attendance included family members of the graduates, volunteers, and San Quentin staff, including Captain Franco of B-Facility, whose assistance to the program is much appreciated by the graduates.

The graduation was wrapped up with photos and a decadent apricot and almond galette with coconut cream.

“I leave this class with a new skill, greater purpose, and a chance to do something good in the future,” said Simpson.