Award-winning TV Chef and author Ching-He Huang spent part of her third visit to the island in prison, cooking up an interactive demonstration for the team of about 13 prisoners who work in its kitchen.
Using ingredients from The Farm Shop and from the prison’s greenhouse and gardens, Mrs Huang cooked three dishes from one of her books – chop suey, a macaroni noodle soup and a five-spice fried rice.
‘It was really wonderful,’ she said.
‘I’ve never been in this environment before, but I always get something out of the experience when I’m teaching, and they’ve all been great. With every charity event, I learn.
'I had to think what it means to be in a place like this, before I came. To put myself in their shoes and understand what they’ve been through.
‘I think it’s in everyone to find that compassion – to know that every day is a new day. Even if you’ve committed something bad in the past, it’s all about the hope of the future. Never let the dark times stop you from your full potential. Everyone matters, we all have a heart and we all have spirit, so I hope I was able to get that message across today.’
Not only did her food fill the inmates’ stomachs, her departing words would have touched their souls.
‘Never let any circumstance change your heart,’ she told them.
‘I wish you every luck in the future and you all know where China Red restaurant is, if you want the best Chinese food on the island.’
Mrs Huang has returned to Guernsey for her annual charity gala at China Red, which supports Guernsey Community Savings. She donated a few signed copies of her books to the prison, so her quick recipes can be recreated – no doubt putting Chinese fusion on the prison’s menu for the foreseeable future.
‘It’s always great to have a community event,’ said the charity’s chief executive, Joe Brown.
‘Because we work closely with the prison, we thought this would be a great place for Ching to come along and give something back.
‘And she’s been fantastic, as always.’
While the industrial kitchen filled with the smell of garlic, spring onion and five-spice – Mrs Huang engaged with her audience, going round the room, learning each of their names and asking them to share their personal experience with cooking.
Though the majority admitted to only being good with a toaster and a microwave – or for assembling a sandwich – Mohammed Ahmed said he had been a chef of Indian cuisine for 15 years.
‘The food was lovely, nice and spicy,’ he said. ‘I’ve been here a year and a half now, and we get lots of help with the education.
'I feel very grateful. I’ve started working in the kitchen now and it’s like a restaurant kitchen – very clean. I’m using my time here to do good stuff and hope to leave with a qualification in barbering.'
Prison governor John De Carteret said Community Savings was a cause close to his heart.
‘It was through some work that me and another colleague undertook a long time ago that led us to where we are today.
‘We thought this event was a very positive proposal and I think it’s been well received. Hopefully they’ll take away some of the skills they’ve learnt today – it smells lovely.’
Anyone keen to learn more about the charity can visit its website www.gcs.gg. Mr Brown said it was always looking to help more areas of the community.
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