Jane Henderson: From Cruise Ship to Illinois

In this episode, I’m joined by Southern Chef and Mississippi foody Jane Henderson.

We have a great chat and I just really enjoy getting to know a true Southern Chef and the dishes that have shaped her life.

We talk about where southern cuisine originates from, and the different exotic foods we’ve eaten over the years.

We also discuss Jade’s experience working as a chef on cruise ships and in the healthcare service.

Finally, Jade gives us some tips on what makes a good substitute for butter, and some of the myths associated with margarine…

“The original reason margarine was made was to fatten up turkeys.”

“My Grandma was known for her cooking and we grew up on Gumbo and stuff like that.”

“They do that in Texas, the python chili and kangaroo burger.” - Jade Henderson

Time Stamps:

00:25 – Where Jade grew up and her time spent working on a cruise ship.

03:02 – Why Jade loved to live in Hawaii so much.

05:01 – Jade’s culinary history and the different restaurants she’s worked in.

08:28 – Jade’s favorite dishes to cook.

09:42 – How long Jade’s contracts on her cruise ships were.

10:17 – Different food storage techniques they use on different ships.

11:36 – Fishing off the boat and the type of fish Jade would catch.

13:22 – The difference between a lifeboat and a life raft.

15:35 – Where Jade now lives and what it’s like there with the pandemic.

19:33 – Why Jade transitioned over to working on food in the healthcare service.

21:15 – What makes a good substitute for butter.

23:47 – Jade’s thoughts over starting a restaurant or food truck.

28:25 – How Jade got into cooking when she was just 7.

32:32 – The racial tension there is in the South.

34:12 – The African origins Gumbo has.