San Quentin has many social banquets every year, and the man spicing them up is John “Yahya” Parratt.
Since his arrival to San Quentin four years ago, the 60-yearold Parratt has become the premiere banquet chef.
Parratt’s first opportunity to show his skills off at San Quentin was for the Islamic community. He had earned a reputation as a stellar cook in the previous prisons where he had been housed.
Karl “Ishmael” Freelon opened the door for him to cook at Eids, an Islamic celebration. The word soon spread throughout the prison a new chef was in town.
From that moment forward, Parratt’s cooking became sought after for banquets in San Quentin.
Parratt’s family comes from Mississippi and relocated to Redding, California. He says his cooking skills were influenced by his father, John Parratt Sr.; mother, Maggie Parratt; sister, Lois Parratt, and a family friend, Alberta James
Before Parratt was convicted of his third strike, he cooked professionally at the Harlem Club, Helena’s Club, and Ozella’s Corral in Quincy, California.
Parratt’s banquet cooking crew includes Freelon, Ke Lam, Bori “PJ” Ai, Trent Chappell, and Billy Allen.
Being in prison greatly reduces the kind of food they can cook, but they manage to produce a myriad of creations from the food available to them.
“It doesn’t bother me because I have always been the type that can take a little bit of something and can make a lot of something out of it.”
Parratt used to work with a security firm, and he sees similarities when it comes to his cooking career. “It is my responsibility to protect the people who put their trust in me,” says Parratt.
Parratt’s dream is to open up his own restaurant. He already has two job offers from the community to cook upon his release.
If he is able to open up his own restaurant, he would concentrate on a soul food menu.
Parratt likes working with smoky flavor, chicken, ribs, collard greens, and homemade bread.
His banquet clients include the Islamic community, Christian community, Latter-Day Saints, ALLIANCE for Change, IMPACT, SQUIRES, Kid-C.A.T., VVGSQ, and the San Quentin News.
Parratt says there is a lot of red tape that is associated with these banquets. He typically sits down with group coordinators to figure out timing, institutional menu availability, oven space, and other factors that are essential to a banquet’s success.
Parratt says, “I really enjoy seeing the smiles on the participants face when they taste my cooking.”
