Award-winning chef and bestselling author Jeff Henderson brought more than recipes to Mississippi University for Women last week. Before headlining the 2025 Welty Gala on Friday evening, Henderson stepped into the MUW Culinary Arts kitchen – apron on, energy high – to share lessons, laughs and life stories with culinary students. He blended advice about cooking with reflections on the road that led him there.

“Everything I talk about is about perseverance, grit and survival,” Henderson said during an interview Friday afternoon on MUW’s campus. “The lessons I learned growing up in poverty taught me that when you fall down, you have to get back up. The only way you can fail is if you quit.”

Henderson, known for his Food Network show “The Chef Jeff Project” and his memoir “Cooked: My Journey from the Streets to the Stove,” began his culinary career in an unlikely place – behind bars. After serving nearly a decade in federal prison, he discovered a passion for cooking that would eventually land him an executive chef position at the Bellagio in Las Vegas.

Now, Henderson uses his platform to inspire others, especially young people, to find purpose through their passions. “I tell my students all the time: Look the part, show up early and be prepared,” he said. “You can’t control everything in life, but you can control how you present yourself.”

At MUW, Henderson did more than talk. He rolled up his sleeves and worked alongside students, teaching techniques and offering candid advice about the culinary world. MUW staff later said he was fully engaged, teaching his special techniques, asking questions and offering constructive feedback drawn from his years in professional kitchens. Henderson said that’s his favorite part of visiting schools.

“It’s about giving back, but it’s also about helping them see themselves in me,” he said. “When I walk into a classroom, I want students to see that no matter where you start, you can become something if you stay consistent and keep learning.”

Food remains at the heart of everything Henderson does, and in Mississippi, that meant connecting with the region’s deep culinary roots. “I love Southern food,” he said. “The hospitality here, it’s different. It’s from the heart. The food has soul, you can feel it.”

Henderson’s passion for Mississippi flavors extended into the community. During his visit, he showed off a copy of The Commercial Dispatch to share how he discovered local pitmaster Tony Harris.

“I found this story, ‘Vegetarian chef sure knows how to make good BBQ,’” he said, referring to the Oct. 14 article by Braden Simmons. “Tony has remarkable stories and I really enjoyed connecting with him. I had their brisket sandwich, which was amazing … on the potato bun, their very sweet, spicy barbecue sauce on there was really good. The baked beans were amazing – smoky and spicy. The potato salad was good, cold… I had the quarter leg and the chicken thigh smoked with the sauce … I could’ve eaten four of those,” Henderson laughed. “And then I had the banana pudding, which was great. A classic. (Harris) takes his craft very seriously.”

His own favorites are just as unpretentious. “In-N-Out Burger, when I’m home” he said with a grin when asked about his go-to comfort meal. “(When I travel) I love dives. I went to a place yesterday called Café Unique … I’m always hunting down chefs and cooks who do home food. I want a taste of Mississippi. I don’t want to go to a franchise.”

That desire for what’s real carried into his keynote later that evening at the Welty Gala, where he spoke to a packed audience about transformation, hope and purpose.

“Going to prison and learning the kitchen saved my life,” Henderson told the crowd. “Food gave me something to believe in and something to serve to the world.”

After the talk, Henderson stayed to sign books and take photos with attendees, including several students of MUW’s Culinary Arts Institute who had spent the afternoon learning from him firsthand.

For those students, the visit was more than just a celebrity chef appearance – it was a reminder of why they chose to pursue culinary arts in the first place. Henderson’s message blended perfectly with the institute’s hands-on teaching philosophy, which emphasizes real-world learning, creativity and professionalism.

For Henderson, the point has always been about more than the food itself.

“Cooking is bigger than the kitchen,” he said. “For me, it’s been about finding your peace, your purpose and your freedom.”
As the evening wrapped up, one could see how Henderson’s visit would make a lasting impression on both students and attendees of the Welty Gala, one that blended the art of cooking with the power of second chances.