There can't be many people who actually look forward to going to prison on their day off, but for chef Manfred Seibert it's a pleasure! Ever since his friend, assistant commissioner of prisons Mr. Randall Woolridge, gave the German-born hotel worker a tour of the Co-Ed Facility at Ferry Reach and told him about the various volunteers who teach at the prison, Mr. Seibert has become "hooked'' on teaching the women the finer points of elegant dessert-making.

"I have a teaching certificate as well as being a professional chef, so it seemed like a natural thing to do,'' he explained. "The whole idea of volunteer work is to give (the prisoners) some skills to use when they get out of here. The girls enjoy it and I look forward to it every week, it's always fun.'' And it seems the prisoners enjoy it just as much as the chef.

"They work well together and help each other out,'' kitchen officer Miss Carla Simmons confirmed. "Everybody gets along fine.'' On the day of Taste 's visit, the women were learning to make a frozen souffle, chocolate mousse, to-die-for chocolate chip cookies, lemon cookies and meringues.

"I am teaching them hotel-style desserts,'' chef Seibert explained. "We do cakes, pastries, cookies, different kinds of creams and fillings, things like that.'' Whatever ingredients are required for the elegant creations, officer Simmons sees that Mr. Seibert gets them.

And whatever the women make is prepared in sufficient quantity for all 22 Co-Ed facility prisoners to share.

Even to the casual visitor, it is apparent that the Friday class is no lark-about diversion from dull prison routine.

Most of the women, some of them very young, are not only interested in what they are doing, but work beautifully as a team.

In the time that chef Seibert took away from the kitchen to talk to us, for example, the prisoners kept right on working. Each had a specific task to perform and took it very seriously. Everything was carefully watched and timed, with fine results.

"Excellent, this is good,'' Mr. Seibert said, tasting a velvety chocolate mousse.

While some of the women, who range in age from 20 to 38, have cooked before, others were as unfamiliar with a kitchen as they once were with Bermuda.

For "Tiny'', who is from the US, the class is an opportunity to do something constructive, even though she has no thoughts of basing her future career in a kitchen.

"Basically, I just want to do my time, go home and go back to college,'' she said. "I want to study chemistry.'' With her future in mind, "Tiny'' has also been studying maths, language history, carpentry, piano and music theory at the Co-Ed facility.

"I like to learn, that's why I really appreciate working in the kitchen.

Baking is my favourite thing, but in Mr. Seibert's class I like making meringues,'' she noted.

For "Twiggy'', also from the US and very homesick, the opportunity to learn techniques other than those for making bread -- which she does as an assistant to the baker -- has been interesting.

"It's hard work making this stuff,'' she admitted of the Seibert creations.

"I'd have to be in the mood to try it at home, although making it in a small quantity would be easier, I guess. Basically, I'm not a sweet tooth person so most of the time I just watch.'' Incarcerated since 1992 and not due for release until 1996, "Twiggy'' admits "there's a lot to learn'' about cooking, but says "there's always a short cut to something''.

"Maybe I'll marry a man who's a cook,'' she joked.

Asked what she liked best about chef Seibert's classes, "Foody'' -- who once cooked in an institutional kitchen -- replied: "Eating!'' "Mamma???,'' whom her colleagues describe as "a master of all trades'', also once worked full-time in a kitchen. For her, Mr. Seibert's classes have opened up new vistas.

"He has taught me something I always wanted to do, to make cakes and pastries properly,'' she said. "He has a wealth of information, and has shared a lot that I can take with me when I'm released.

"It has been an enlightening and enriching experience, and I think I am a better person because of it.'' "She has a special talent,'' chef Seibert confirmed. "You just have to tell her the recipe and she goes ahead and does it.'' "In fact, Manfred wants me to open a cake shop,'' "Mamma'' said proudly.

Like "Mamma'' and "Foody'', "Martha'' cooked before she came to prison, yet she found chef Seibert's classes to be "a whole new experience''.

"I am trying to learn baking bread and cooking for a family, but I have really enjoyed the different pastries,'' she said.

The women who participate in the chef's Friday classes are also regular members of the kitchen crew.

Hand-picked by officer Simmons and the chief officer, they are chosen, in part, on temperament, personality and an ability to get along with others.

"Some had cooking skills and some didn't, but they were willing to learn, and they learn as they go,'' Miss Simmons explained.

The women have to cook and serve all meals to their fellow prisoners, as well as bake the daily bread, but are given some latitude when it comes to making things, such as cookies, for snacktime.

Regular meals are designed by Government dietitians to be nutritional and balanced, and at holiday time traditional food with all the trimmings is served.

Although prisoners may have "seconds'', nothing is wasted, and since Miss Simmons is also in charge of ordering supplies she makes sure left-overs don't end up in the trash bin.

"One lunchtime I have a smorgasbord of all the leftovers.'' "That's really popular,'' she said. "If there are vegetables left, I will use them in soup.'' In fact, everything in the kitchen takes place under the watchful eye of officer Simmons, who knows a thing or two about cooking herself, and sometimes lends a hand.

"I watched my mother and also learned in school,'' she said. "Cooking is something I really take an interest in.'' Having served two of her seven years as kitchen officer, Miss Simmons says that, despite her initial misgivings, she has really grown to like the job.

"As time goes by it just gets better,'' she smiled.

And it seems the prisoners also like Miss Simmons.

"I owe a lot to Miss Simmons, we have a very good understanding,'' one commented.

And more than one prisoner said her incarceration had been a positive experience.

"I have received the Lord since coming in here,'' " Smiley'' said. "I am a different person with a different heart now. It will be a new beginning when I leave here.'' A mother used to cooking for her family, since being in prison "Smiley'' has learned to bake.

"Another prisoner showed me how to bake, and I really enjoy it,'' she enthused.

If problems arise, Miss Simmons -- who balances pleasantness with firmness -- believes in talking them out.

"I don't have to tell them what to do, they know exactly what I expect of them,'' the officer said. "There are different personalities and different nationalities here. The majority are not from Bermuda.'' As for chef Seibert, he takes his classes very seriously, carefully preparing each week's lessons and savouring his students' progress.

"I am starting them out at the bottom and moving up,'' he said of the "curriculum''.

And what is it like being the only man in the kitchen of a women's prison? "For me it's just a kitchen. It makes no difference that it's a prison, and I am very comfortable with the girls,'' he said. "In any case, I did volunteer work in Europe. At first I didn't know what to expect, but the girls made it very easy for me and showed me that I was welcome.'' But why do volunteer work in a prison? "Everybody is entitled to a second chance,'' Mr. Seibert replied. "I am not here to judge them, but to give them an opportunity to do something that may be useful to them later on.'' Considering that the chef donates a hefty slice of his day off (9 a.m. to 3.30 p.m. each Friday) to the prisoners, how long does he plan to continue? "For as long as my work permit gets renewed. There is no time limit,'' he assured.

WELL DONE! Chef Manfred Seibert congratulates his students at the Co-Ed Facility on a fine display of mouth-watering desserts. Mr. Seibert volunteers his time each Friday to teach the women how to create first-class desserts and pastries.