cocoberry10
Well-Known Member
I just wanted to share this as an inspiration. It's the story of a man named Jeff Henderson. He is currently the Chef at the Bellagio (in Las Vegas). Here's the link and I am pasting the story. I'm not sure who this is for, but I hope it inspires.
We need to remember that the World will always want us to see life from our "limitations," whether those limitations are physical, emotional, or self-created (i.e. by the choices we make). But that's what makes God so good. We have to remember that God can take any situation and make miracles out of messes. Mr. Henderson's story is an example!
http://www.vegaspopular.com/2007/03...o-the-stove-bellagio-chef-jeff-hendersons-in/
From the Streets to the Stove: Bellagio Chef Jeff Henderson's Inspiring Life Story
Posted Mar 1st 2007 1:05PM by Robin Leach
From the Streets to the Stove. From Cocaine to Foie Gras. That's the subtext to Chef Jeff Henderson's amazing life story told in his new book 'Cooked.' Today, the Cafe Bellagio executive chef tells his extraordinary journey of redemption to Oprah Winfrey. But LUXE LIFE has the full details first. From when he was earning $35,000 a week as a cocaine dealer to the 20-year sentence in the big house on San Pedro's Terminal Island federal penitentiary and, upon release, landing a job in Vegas, where he used to play "highroller" gambling with his illegal drug earnings!
"Prison saved my life," he said. "It rescued me from the streets and now I have an obligation to give back." His rehabilitation from a life of crime to a life of culinary successes is the most heartwarming story LUXE LIFE has ever told. His memoir is an inspiring journey from criminal statistic to culinary superstar! His prison job as dishwasher got him into the kitchen where he dreamed of one day being a chef; on the outside. He became the first African American to be named a Chef de Cuisine at Caesars Palace and in 2001 was named Chef of the Year in Vegas by the Tasting Institute of America for his innovative taste treats. He joined the Bellagio in 2004 as a sous chef but just two months later he earned the executive chef title. He and I got to chat about his second chance at life over an early morning coffee at his 24-hour restaurant:
Robin Leach: Congrats on the success story and congrats on being able to go on Oprah and preach the good word to the world.
Jeff Henderson: Yes, it is a blessing to be able to go on her show, she is the talk show diva and it is going to be very good. Her cameras actually filmed me in the kitchens at my Bellagio restaurant about a week ago.
RL: Going all the way back there were false good times when you were drug dealing, but what was the lowest point that you think you hit in this journey. What was the one thing that woke you up and made you say there is life beyond this?
JH: There were many moments and situations that got me thinking and it wasn't until I went to prison and I started watching 60 minutes 20/20, Primetime live and they would have these special reports on the effect that crack cocaine had on inner cities across the country. This being crack babies, gang banging, drive by shootings and stuff like that. Then sitting there looking back it was like wow all the bells and whistles of that lifestyle came at the expense of poor people of color in inner city communities and I think it was at that point that I really started to have remorse for things that I did when I was out there.
RL: So it was a self-realization rather than anything else.
JH: Yes, it was collective, it was a self-realization, and it was reading and studying the outside world from inside prison. It was USA Today and self-help books, African culture books and things that really built my self-esteem. I realized I was smart and that I could do other things than deal drugs. My self worth began to rise.
RL: Jeff, what was the first meal that you had to cook in the prison kitchen?
JH: The first meal was fried chicken.
RL: Would you describe it as good food or bad food?
JH: It was great food. I was very fortunate to have served my time in a federal system, their budgets are larger than the state penal systems and you are in there with a more sophisticated group of convicts, from Wall Street business moguls, lawyers, judges, police officers, educated people and inmates in prison are just as passionate about their food as America's top chef.
RL: Was Josh Thomson one of the Vegas chefs that gave you a break in the early days at LA's prestigious Bel-Air Hotel? Was he the first?
We need to remember that the World will always want us to see life from our "limitations," whether those limitations are physical, emotional, or self-created (i.e. by the choices we make). But that's what makes God so good. We have to remember that God can take any situation and make miracles out of messes. Mr. Henderson's story is an example!
http://www.vegaspopular.com/2007/03...o-the-stove-bellagio-chef-jeff-hendersons-in/
From the Streets to the Stove: Bellagio Chef Jeff Henderson's Inspiring Life Story
Posted Mar 1st 2007 1:05PM by Robin Leach
From the Streets to the Stove. From Cocaine to Foie Gras. That's the subtext to Chef Jeff Henderson's amazing life story told in his new book 'Cooked.' Today, the Cafe Bellagio executive chef tells his extraordinary journey of redemption to Oprah Winfrey. But LUXE LIFE has the full details first. From when he was earning $35,000 a week as a cocaine dealer to the 20-year sentence in the big house on San Pedro's Terminal Island federal penitentiary and, upon release, landing a job in Vegas, where he used to play "highroller" gambling with his illegal drug earnings!
"Prison saved my life," he said. "It rescued me from the streets and now I have an obligation to give back." His rehabilitation from a life of crime to a life of culinary successes is the most heartwarming story LUXE LIFE has ever told. His memoir is an inspiring journey from criminal statistic to culinary superstar! His prison job as dishwasher got him into the kitchen where he dreamed of one day being a chef; on the outside. He became the first African American to be named a Chef de Cuisine at Caesars Palace and in 2001 was named Chef of the Year in Vegas by the Tasting Institute of America for his innovative taste treats. He joined the Bellagio in 2004 as a sous chef but just two months later he earned the executive chef title. He and I got to chat about his second chance at life over an early morning coffee at his 24-hour restaurant:
Robin Leach: Congrats on the success story and congrats on being able to go on Oprah and preach the good word to the world.
Jeff Henderson: Yes, it is a blessing to be able to go on her show, she is the talk show diva and it is going to be very good. Her cameras actually filmed me in the kitchens at my Bellagio restaurant about a week ago.
RL: Going all the way back there were false good times when you were drug dealing, but what was the lowest point that you think you hit in this journey. What was the one thing that woke you up and made you say there is life beyond this?
JH: There were many moments and situations that got me thinking and it wasn't until I went to prison and I started watching 60 minutes 20/20, Primetime live and they would have these special reports on the effect that crack cocaine had on inner cities across the country. This being crack babies, gang banging, drive by shootings and stuff like that. Then sitting there looking back it was like wow all the bells and whistles of that lifestyle came at the expense of poor people of color in inner city communities and I think it was at that point that I really started to have remorse for things that I did when I was out there.
RL: So it was a self-realization rather than anything else.
JH: Yes, it was collective, it was a self-realization, and it was reading and studying the outside world from inside prison. It was USA Today and self-help books, African culture books and things that really built my self-esteem. I realized I was smart and that I could do other things than deal drugs. My self worth began to rise.
RL: Jeff, what was the first meal that you had to cook in the prison kitchen?
JH: The first meal was fried chicken.
RL: Would you describe it as good food or bad food?
JH: It was great food. I was very fortunate to have served my time in a federal system, their budgets are larger than the state penal systems and you are in there with a more sophisticated group of convicts, from Wall Street business moguls, lawyers, judges, police officers, educated people and inmates in prison are just as passionate about their food as America's top chef.
RL: Was Josh Thomson one of the Vegas chefs that gave you a break in the early days at LA's prestigious Bel-Air Hotel? Was he the first?
