Chef-Henderson: It definitely wasn’t my dream to one day
become a chef; until after spending several years in prison. I
was bitten by the culinary arts through misfortune, when I was
fired from my prison job and was placed in the pot and pan room
in the kitchen. Many inmates may have seen this as punishment,
but I saw it as an opportunity. That's what started me out in the culinary arts.

Frankie: Your cuisine line of family-style sandwiches,
(from smoked molasses barbecue sauce to eggplant caviar)
has helped to make you famous. What was the inspiration
for the array of mouth watering recipes?

Chef Henderson: A lot of the recipes are in my new cookbook.
The molasses smoked barbecue sauce came from my child-
hood experience. You see, we always had something sweet
added to a lot of the dishes. In my home, we did not always
have all the ingredients for recipes that we needed. So we
were creative. For instance, if we had left over meat loaf or
turkey legs we would just make sandwiches. We simply added mayonnaise and pickles with it and put it between white wonder bread. We especially enjoyed fried bologna sandwiches. Do
you remember fried bologna from back in the day?


Frankie: Oh yes, well, I am from the east coast where they
were called “lonie” sandwiches.

Chef-Henderson: You called them lonie sandwiches? Well,
we had fried bologna and if you didn't clip the ends they buckle
up on you. (laughing) but you know, It was always better if it
was burnt.

Frankie: Your passion for food was a pivotal factor in
your decision to begin a new life and break free from the bondage of the past. What specific steps did you take to
make this happen?

Chef Henderson: Well, there were many steps. But the life
lessons I learned were bigger than the steps. When I started
working in the kitchen I found solace. It was an atmosphere that
enabled me to really be who I truly am as a person. You know,
cooking food gave me a vehicle that helped change my life. For
the first time in my life I was forever being praised for everything
I did in the kitchen. I used that whole learning experiences to
create this blue print for success. I knew I had to make changes
in order to work in some of the more exclusive restaurants and
hotels in the world. So when I got out of prison. I started at the
bottom; I re-routed my journey. In prison I started in the dish
room; so when I got out I took a dish washing job to begin the
process. That’s pretty much what it was like for me.

Frankie: Was there ever a time of doubt, if so, what
sustained you?

Chef Henderson: My belief and faith in God, and all of the
prayers that went out for me, kept me. I always had drive
and determination yet, there were many times when I began
to doubt. A lot of that doubt came from the dream crushers.
There were haters out there who said that I could not and
would not be able accomplish what I set out to do. But, by
staying focused, passionate and never giving up I proved
them wrong. I pounded the pavement everyday and made
major sacrifices.

Previous 1 I 2 Next Page >>