[Congressional Record Volume 159, Number 114 (Friday, August 2, 2013)]
[Extensions of Remarks]
[Page E1205]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]




    TRIBUTE TO CHEF VINCENT HENDERSON, MOBILE'S CULINARY AMBASSADOR

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                             HON. JO BONNER

                               of alabama

                    in the house of representatives

                         Friday, August 2, 2013

  Mr. BONNER. Mr. Speaker, I rise to pay tribute to a local legend, 
who--through his many talents--introduced the culinary treasures of 
Mobile, Alabama to the world. On July 5, 2013, we lost Chef Vincent 
Henderson, but we will always fondly remember his warm smile, passion 
for living and the best creole cooking on the Gulf Coast.
   A native of Mobile, ``Vince'' Henderson grew up surrounded by an 
appreciation for cooking. His father owned the original Best Grill in 
Mobile. In an account published in the Mobile's Lagniappe newspaper, 
Chef Henderson talked about those early days that had such an influence 
upon his life as Mobile's culinary ambassador. ``As a young child, on 
Saturdays some of my brothers and sisters, we would sit down with a 
100-pound box of shrimp. It would take us all day, outside, to wash and 
sort the shrimp into three sizes. We knew which ones to put aside for 
frying, for gumbo and other uses.''
   Not only did Vince continue to glean cooking knowledge from his 
father's restaurant business throughout his childhood, but he also 
widened his experience by engaging in various other jobs, ranging from 
waiting at multiple restaurants to washing dishes in Mobile's first 
Chinese restaurant. He managed to have multiple side jobs throughout 
his vigorous pursuit of the math and chemistry degree he earned during 
college, showing his determination and his love for the culinary world. 
These jobs were merely the beginning for Vince.
   Due to his persistence and his vast gustatory experience, Vince 
rapidly ascended up the ranks of the culinary world. His exquisite 
Cajun cooking allowed him to quickly become a notable name, 
particularly in Washington, D.C. Alexis Herman, former Secretary of 
Labor and friend of Vince's, commissioned him to cater events for the 
Democratic National Committee. This entre gave Vince the opportunity to 
expose many other prominent figures and organizations to his authentic, 
creole cooking. He was hired to prepare his unique Gulf Coast 
delicacies for the events of the Congressional Black Caucus, the former 
First Lady Hillary Clinton, and a famous basketball player, Dikembe 
Motombo. One of the most notable highlights of Vince's career, he was 
the first African American caterer to serve inside the White House.
   Vince eventually returned to his native Mobile after distinguishing 
himself as one of the most prominent chefs the city has ever seen. 
Requests for his culinary talents were unceasing upon his return, and 
he was even commissioned to return to D.C. in 2010 to cater a meal for 
Surgeon General Regina Benjamin. These prestigious examples of Vince's 
work are merely a scratch on the surface of all of the people who had 
the privilege of enjoying Vince, and his delectable meals, throughout 
his years.
   Mr. Speaker, on behalf of the people of South Alabama, I would like 
to personally extend my condolences to Vince's beloved brothers, 
sisters, nieces, nephews, and multitudes of friends for their loss. You 
are all in our thoughts and prayers.

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