((PKG)) SECOND CHANCE FOR EX-CONS
((Banner: Culinary Reform))
((Reporter/Camera: Yahya Barzinji))
((Adapted by: Zdenko Novacki))
((Map: Cleveland, Ohio))
((BRANDON EDWIN, OWNER, EDWINS RESTAURANT))
The goal of the project, here at Edwins, is to change the face of re-entry. To take when, you know, what someone normally looks like and looks at is someone coming home from prison, and to change that because the perception is false, right?
((JEREMY MATHEWS, STUDENT, FORMER INMATE))
We have a chip on our shoulder, and we actually want to prove you wrong, as far as saying that we can’t do. Because if you have come from a society that you have been in a lot of trouble, you have had things happen, and then you find a way to return, to turn your life over, and then you have that chip on your shoulder to prove wrong, that I can do this.
((BRANDON EDWIN, OWNER, EDWINS RESTAURANT))
Six-month training program helping men and women out of prison learn culinary arts, hospitality, business basics, and leadership skills, so that afterwards they can lead, they can provide, and they’re not beholden upon anyone. This is all born out of a break that I received. This mission is all being driven by this one moment in my life. Many moments, but one moment in particular where I got arrested and thrown in jail, and I was facing 5 to 10 years in prison, but the judge gives me probation instead. And on probation, I found a mentor who was a chef in Detroit, who taught me the fundamentals of cooking and hospitality, and it allowed me to get out of the city, travel the world, and, you know, now create this, Edwins.
((TONYA DUQUENSE, STUDENT, FORMER INMATE))
Brandon turns you into this phoenix. Everything about your old life gets stripped away, burnt down, and the person that rises from that old life is a phoenix. It’s a better person. It’s a better life. It’s a better opportunity, like, that’s the best way I can explain it.
((MIKE DODD, STUDENT, FORMER INMATE))
As soon as I graduated, I hit the ground running. I mean, my resume was already good. I had been a chef for 30 years, but that representation from Edwins opened the doors.
((BRANDON EDWIN, OWNER, EDWINS RESTAURANT))
So here, the recidivism, we talked about the rate of return, we have less than one percent. So, when someone finishes, we have over now 250 graduates, you know, only two people, maybe a third have gone back to prison. That’s it. Now, nationally, if I took the same percentage, it would be half.
((STUDENT, FORMER INMATE))
It changed my life. It gives me an opportunity to pursue a career in culinary arts. It gives me a chance to acquire leadership skills, and learn what it is about fine dining.
((BRANDON EDWIN, OWNER, EDWINS RESTAURANT))
Doing this, I don’t think is too heroic. Everyone can do it. Everyone can do it. But I appreciate the awards
