Join 3,564 readers in helping fund MetaFilter (Hide)


From cocaine to foie gras
February 27, 2007 4:44 AM   Subscribe

"From the first day on pots and pans, I knew what I wanted. I was never cool with being small-time -- that's what got me locked up in the first place: I wanted to be the man."
In 1988 Jeff Henderson landed himself in a federal prison for dealing cocaine. In 2007 he's executive chef at Cafe Bellagio in Las Vegas. Cooked: From the Streets to the Stove, from Cocaine to Foie Gras is his story.
posted by teem (15 comments total) 3 users marked this as a favorite

 
Foie Gras, eh Henderson? Well you just keep your ex-con ass outta Chicago, pal, or you're going straight back to the slammer!

Looks like a great story, by the way!
posted by flapjax at midnite at 4:51 AM on February 27, 2007


[Cultural touchstone joke about Terry Benedict.]
posted by DU at 4:59 AM on February 27, 2007


I don't what you've done to this soup, but I've got to have more! RIGHT NOW! MORE! I'm starting to get the shakes again. GOD NOT THE SPIDERS!!!!
posted by eriko at 5:34 AM on February 27, 2007 [1 favorite]


Who would win in a fight between Jeff Henderson and Anthony Bourdain?
posted by Fuzzy Monster at 6:28 AM on February 27, 2007


no matter the way I treat my guest
you see they always love my kitchen best
‘cause I’ve cocaine
running around in my brain
cocaine
running around in my brain
posted by geoff. at 6:53 AM on February 27, 2007


Flour. Sugar. Cornstarch. Baking Soda. Baking Powder. Arrowroot. Around your kitchen every day to remind you of your past.

Wonder what the rate of recidivism is for cocaine dealers turned chefs?
posted by hal9k at 7:10 AM on February 27, 2007 [1 favorite]


Fascinating article, team. Thanks!
posted by Dizzy at 7:53 AM on February 27, 2007


That's probably a fair question, hal9k. Practically everyone I've ever known that has worked in the restaurant biz has been a huge partier
posted by psmealey at 7:55 AM on February 27, 2007


Wonder what the rate of recidivism is for cocaine dealers turned chefs?

Well the question is whether or not they would start dealing again, right? I mean that's the crime he's in for. He might never have even been addicted to the stuff.
posted by delmoi at 9:32 AM on February 27, 2007


I really hate that the book has two secondary titles-- as if the editor had it narrowed down to two and ultimately thought they both deserved a shot. Considering that the main title is just one word, it really bugs me. Read the whole title out loud twice and see if you feel the same nausea that I do.

/nitpick>
posted by hermitosis at 10:05 AM on February 27, 2007


Good read, thanks!
posted by Alvy Ampersand at 10:14 AM on February 27, 2007


Well the question is whether or not they would start dealing again, right? I mean that's the crime he's in for. He might never have even been addicted to the stuff.

I agree. But there's always that temptation to cut baby laxative (cheaper than 10x sugar) into, say, the Tarte aux Poires avec Anis.
posted by hal9k at 10:49 AM on February 27, 2007


Great read. Starts off a little slow, but the descriptions of a prison kitchen very interesting.

Also, eGullet is a fantastic site. Their tutorials on duck confit and cassoulet kept me occupied during the cold months.

And heritosis: agreed, totally.
posted by slogger at 12:11 PM on February 27, 2007



Actually, you are far more likely to relapse if you are unemployed or employed in a job that you hate than if you have a job that you love.

Common sense, folks, it doesn't just apply to non-addicts!!!!!

[former cocaine and heroin addict myself]
posted by Maias at 1:38 PM on February 27, 2007


It's worth it for the description of the knife cages alone. Great link!
posted by nebulawindphone at 4:52 PM on February 27, 2007


« Older The effects of weightlessness are most associated ...  |  Batmobile Up for Auction... Newer »


This thread has been archived and is closed to new comments