POLKTON — Six years ago, chef Colin G. Bramlett Sr. was in prison.
After earning a degree while in prison and continuing his education, Bramlett now owns three businesses and is back in prison — to help show inmates what their future could look like.
In 2006, Bramlett was incarcerated in the former Anson Correctional Center — later merged with Brown Creek Correctional Institution — in Polkton. While in prison, he was able to get a work release for Max Breakfast Anytime (now Ladybug Family Restaurant) in Wadesboro, becoming the assistant manager in a month and working there for a year and a half.
Bramlett also began a 90-day cooking diploma program through South Piedmont Community College, graduating in 2008.
After he was released from prison in 2010, Bramlett studied dietary management and took several continuing education culinary courses at Central Piedmont Community College in Charlotte.
“I knew I was determined to succeed and tired of living life the way I was living it,” Bramlett said. “I wanted something different and knew I was capable of doing better. I always trusted in God and allowed him to direct my life.”
Knowing he wanted to work in an area bigger than Wadesboro or his hometown of Wilmington, Bramlett began working at the catering company of Josef Alexander. The two went on to open Extraordinary Catering in the Charlotte-Concord area, and Bramlett also began working at Bonfire Bar and Grill in Concord.
When the owners of the grill offered Bramlett the chance to buy it, he took it, purchasing the restaurant last April with business partners.
Last August, Bramlett opened his third business, the Trailhouse in Indian Trail, with some partners.
“I’ve always been interested in cooking since I was little,” Bramlett said. “My grandmother taught me how to cook, so I grew up cooking my own food and doing different things in the kitchen.”
There’s a big difference between cooking his own food and serving up meals to customers, but Bramlett said he loves the experience.
“The most enjoyable aspect is when someone eats a dish I have prepared,” he said. “Just to see the smile on their face and getting a compliment saying it’s the best they’ve ever eaten, just the joy they get.”
Bramlett credits food service technology instructor John Dabbs and Derek James, retired department chair of education at SPCC, with helping direct him to success.
“Mr. Dabbs is like a father to me,” Bramlett said. “He and Derek James were very close to me. They never looked at my past, and saw me for who I was.”
Dabbs has continued to support Bramlett long after he was released.
“Mr. Dabbs and I have always stayed in constant contact,” Bramlett said. “He has come to my restaurant several times and gives me assistance and input.”
The chef hopes to open at least one more restaurant, possibly in Concord, Charlotte or Huntersville, and expand his catering company.
“Family and friends say I work too hard, but at this point I’m not ready to slow down,” Bramlett said. “There’s still something else.”
GIVING BACK
On April 13, culinary students at Brown Creek’s minimum-custody unit woke up early to begin preparing the feast: sliced beef tenderloin, Southern-style green beans, garlic mashed potatoes, house salad and homemade ranch and balsamic vinaigrette dressings, with homemade lemon pound cake and chocolate cake for dessert.
Bramlett helped them cook and serve the food to prison and SPCC staff.
This is the second time Bramlett has worked with culinary students at the prison. Last time, he taught them to filet salmon and make sauce and salad. This time, he brought menus from his restaurant, and one student picked items from the menu that he’d like to learn to prepare next time Bramlett visits.
“I definitely enjoy coming out and working with the inmates,” Bramlett said. “This is the second time. There’s something spiritual to come back and help: anything I can say to encourage and show them they can come out and do something different, that anybody can succeed.”
When Bramlett visited Brown Creek last week, 14 students were enrolled in the cooking class.
Two of the students took another step in their training while Bramlett was visiting. Anthony Montgomery and Marcus Joseph each earned their ServSafe certification. The ServSafe Food Protection Manager Certification exam is accredited by the American National Standards Institute — Conference for Food Protection.
Montgomery and Joseph also graduated the food service technology program through SPCC. To graduate, students have to complete a variety of courses, including safety and sanitation, baking, food service and cost control. Graduates can show potential employers the amount of hours they completed in each area.
Bramlett said the students seem to benefit from the visits.
“The inmates have asked me several questions, like how long it took me to get where I’m at, things I did,” Bramlett said. “They showed gratitude and thanked me for the time and good food, and ask if I would be willing to consider them for employment.”
Two years ago, Bramlett hired one former inmate and graduate of the program who still works at one of Bramlett’s restaurants.
Brown Creek Correctional Institution has 1,224 inmates, according to the N.C. Department of Public Safety. South Piedmont Community College offers a variety of classes to inmates in addition to food service technology, including carpentry, horticulture and cabinet making.
Reach reporter Imari Scarbrough at 704-994-5471 and follow her on Twitter @ImariScarbrough.
