He’s holding back on them very intentionally, and for very good reason. A lot of these kids have zero self-esteem, and have never had a person praise them OR hold them to a higher standard. So it’s a fine line he has to walk, and I think he is doing an absolutely brilliant job of it. Would a real kitchen eject most of them on the first day? Quite possibly. But that is not the point of what he’s doing.

I was beat down repeatedly when I entered the restaurant industry, and it was terribly hard on me at age 17. But I had family members I looked up to, and who I knew cared about me…that is what carried me through. Most of these kids don’t have any of that. My mom was like them. And you know what got her through? The sprinkling of people here and there that gave her hints of approval and inspiration to better herself (and beleive me, they were few…but they made the difference).

There are many people who cannot be helped. But for those who have that spark, that hunger…my god, can they go far. I praise Chef Jeff and others like him, regardless their profession. I run a very self-contained, low-drama family bakery, and my life is full of contentment. But watching this show has really made me question whether I am doing everything I could be. Because I have met people like these. I was raised by one. And I really feel we should not turn our backs on them.

I’ve also interviewed folks at Baltmore’s Dogwood Kitchen, which takes ex-offenders and people in recovery and gives them a chance to learn a skill that can earn them self-respect, self-reliance, and a way out. It was such a moving experience. Sadly no one I pitched was interested in that sort of story! Maybe now is the time.

I also wanted to say regarding Earl’s comment above, I don’t yet have an opinion on this guy in the show. The fact that he never used while he hustled and that he landed on the the embarassingly white-guilt heavy* Food Network gives Earl’s observations some crednence. I have worked with many hustlers. I don’t believe that redemption is not possible and Earl can be right as well as wrong here. This guy’s new hustle may not erase his prior sins, but he may be doing a lot of good. Doesn’t make it less of a hustle, per se.

My two cents’ worth as a non professional cook and former defense attorney….

*(remember the Jag fiasco? they were so afraid of his ethnic anger it was uncomfortable to watch. how sad he proved a disappointment.)

PS thanks for recognizing the privilege you have enjoyed, it takes NOTHING away from your vast accomplishments and says everything about your character that you acknowledge it.

Jacqueline

“Life’s Kitchen is an innovative, non-profit organization dedicated to transforming the lives of at-risk young adults by building self-sufficiency and independent living through a comprehensive food-service job training program, life skills training, and job placement in the food service industry.”

Check it out:

http://www.lifeskitchen.org/

Earl, Yes, he’s everything you say. However, he’s also what we hope criminals become after being incarcerated: reformed, enlightened and determined to carry out a mission that will push their lives onto a higher level and ultimately, using it to help others.

I’d hate to be so cynical that it would be impossible for me to believe a drug dealer could turn things around; that his efforts to help others (even if it gets him on TV) is just another “hustle”.

And what if it is? I’d rather see someone acting with bad/mixed motives and good results than good motives and bad results.

Now, for the love of all that’s decent, will someone please start a similar program for CEO’s and politicians????!!!!
No..forget that…I don’t want them touching my food….

I’ve had the privilege of eating Edna Lewis’s food when she had Gage and Tollners in Brooklyn (it is now a TGIF -yuck). She went way beyond Fried Chicken and Collard Greens. The Swede who had (has?) Aquavit is also way beyond Fried Chicken.

By the way her Fried Chicken is to die for, if I remember correctly it is fried in lard.

I wonder if adding

“Your food is either ‘done right’ (as in soigne) or it sucks.”

to this

“You are either on time or you are not there, you are either in the shit, or you are organized and on top of it, your food is cooked and ready to go or it is not.”

works.

I’ve been reading his memoir and it’s a fascinating story. For him, the drug dealing was purely business. There was a definite mental disconnect between the negative consequences of his line of work and the positive. It was only after he was sent to prison that he really saw how drug abuse made people desperate enough to risk death for a fix. It’s true that he traded one hustle for another with cooking but if cooking can help a convicted man sublimate his ambitious desires to be successful in a socially acceptable and maybe even admirable way? I don’t see the problem with that. The fact that he also seems to be earnest about helping kids who are in danger of going down the same path that he went raises him up in my estimation as well.

Everything in it is unfortunately true, I was the only black woman (person) in my culinary school class at ICE (back then it was Peter Kumps) in 2000. My family although not against me going to culinary school was definitely surprised that I would want to go cook in “someone else’s” kitchen. Although I never wanted to be the next Jean Georges I wanted to be the next MFK Fisher, getting into Food Writing was and still is a struggle for anyone not just us black folk.

There is a horrible stereotype that all we cook is Fried Chicken and Collard Greens. The irony is I never cook Fried Chicken and Collard Greens much to my husband’s dismay, It’s mainly mediterraen and Italian for me and finally just like any other prestigious career it really is all about who you know. It’s often times hard to find those people that are willing to give you a shot.

And Jennie is so right about people with criminal backgrounds in restaurant kitchens, and even those without nobody’s perfect and not everyone’s wrong doings get caught.

I’ve read all these glowing things here about Jeff Henderson. You would think you were reading about Mother Teresa of the culinary world. We seem to be forgetting a few things though.

The guy is a convicted felon. Hardened street criminal who dealt dope. Crack. Bad stuff.

Many drug dealers turn to dealing to support their own habits and while he himself didn’t use, this alone may give you an insight into his true character. People who are incarcerated or law enforcment types may know what I am referring to.

I wonder just how many families or individuals he has touched with his drug dealing activities? How many people died as result ? How many parents lost loved ones because of one guy who obviously knew how much carnage he was bringing to those he sold drugs to ?

I think our friend just may have found himself a new hustle while spending time as a guest of the federal government and was able to hone his skills even further. The Food Network in a desparate attempt to bring diversity to their programming line up, give him a show that follows a storyline many others have told previously . We roll out a hero’s welcome and brand the guy a visionary when I am not sure he is deserving of the accolades.