The Champion

June 2007 , Page 62 

Search the Champion Looking for something specific?

Preview of Member Only Content

For full access: login or Become a Member Join Now

Book Review

By Jeff Henderson

Read more Book Review columns.


Cooked: From the Streets to the Stove, From Cocaine to Foie Gras

William Morrow (2007)
Reviewed by Jeff Henderson

When you’re cooking with foie gras, observes Jeff Henderson, star chef and ex-con, it is unforgiving in its delicacy. “Just like when you’re cooking with cocaine, one miscalculation of heat can destroy your product.” 

One has to pay close attention when cooking. With crack, a little inattention could mean that a third of the yield would disintegrate. This was unacceptable for a drug dealer, as Henderson was in the late 1980s — with a kilo of cocaine going for $14,500 wholesale. Now, as the executive chef at Café Bellagio in Las Vegas, Henderson must make sure the foie gras doesn’t turn to mush, and the oven-roasted striped sea bass (with savoy cabbage and fingerling potatoes infused with chive olive oil) makes it to the right table. 

This is the story of Henderson’s rise as drug dealer, his fall to federal prison, and his rehabilitation, through drive and

Want to read more?

The Champion archive is reserved for NACDL members.

NACDL members, please login to read the rest of this article.

Not a member? Join now.
Join Now
Or click here to see an overview of NACDL Member benefits.

See what NACDL members say about us.

To read the current issue of The Champion in its entirety, click here.

  • Media inquiries: Contact NACDL's Director of Public Affairs & Communications Ivan J. Dominguez at 202-465-7662 or
  • Academic Requests: Full articles of The Champion Magazine are available for academic and research purposes in the WestLaw and LexisNexis databases.

In This Section

Advertisement Advertise with Us