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Cooked
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Editorial Reviews
From Publishers Weekly
How one of San Diego's most successful cocaine dealers became an award-winning chef [...] is the question that drives this sporadically inspired memoir. Henderson got his start dealing when his family moved to San Diego and he fell in with two street thugs. At age 25, after amassing a small fortune in drug money, Henderson was arrested, convicted and sentenced to 19 years in prison; once there, he discovered a love for cooking that gave him much-needed direction. After serving nine years, Henderson got an early release and began a series of grueling, occasionally demeaning jobs in kitchens, eventually working his way up to leading roles in Caesars Palace Hotel and elsewhere. Unfortunately, Henderson's story rings truest before he turns to the culinary; the fascinating level of detail in his description of the drug trade dissipates when it comes to the intricacies of working in and running a kitchen, lending his redemption a hollow feel. In addition, Henderson's casual reference to methods and equipment particular to the industry may leave amateur foodies nonplussed. While Henderson's achievements deserve recognition, this rushed retelling makes it difficult to fully appreciate his hard work.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
Juggling coarsest street talk with purest narrative prose, Henderson relates his near-miraculous transformation from a thuggish Los Angeles drug dealer to an acclaimed Las Vegas chef--the Food Network meets Trainspotting. Introduced to a world of crime by his larcenous grandfather, Henderson descends from petty theft to big-time drug deal
How one of San Diego's most successful cocaine dealers became an award-winning chef [...] is the question that drives this sporadically inspired memoir. Henderson got his start dealing when his family moved to San Diego and he fell in with two street thugs. At age 25, after amassing a small fortune in drug money, Henderson was arrested, convicted and sentenced to 19 years in prison; once there, he discovered a love for cooking that gave him much-needed direction. After serving nine years, Henderson got an early release and began a series of grueling, occasionally demeaning jobs in kitchens, eventually working his way up to leading roles in Caesars Palace Hotel and elsewhere. Unfortunately, Henderson's story rings truest before he turns to the culinary; the fascinating level of detail in his description of the drug trade dissipates when it comes to the intricacies of working in and running a kitchen, lending his redemption a hollow feel. In addition, Henderson's casual reference to methods and equipment particular to the industry may leave amateur foodies nonplussed. While Henderson's achievements deserve recognition, this rushed retelling makes it difficult to fully appreciate his hard work.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
Juggling coarsest street talk with purest narrative prose, Henderson relates his near-miraculous transformation from a thuggish Los Angeles drug dealer to an acclaimed Las Vegas chef--the Food Network meets Trainspotting. Introduced to a world of crime by his larcenous grandfather, Henderson descends from petty theft to big-time drug deal