 She ran Fresh Start from its creation in 1989 until 1997, with the goal of helping inmates to be released from prison find lower-level jobs in the food industry.As the program developed, it trained 60 people per year in classes given eight hours per day for a 10-week period covering the full range of restaurant jobs from preparing food to fixing equipment.The classes, some of which feature guest instructors from New York City restaurants, covers such areas as wine tasting, taught using different varieties of grape juice to address a prison ban on alcohol.