CEC Executive Chef, Ben E. Keith Foods
Chef Henderson’s passion for cooking began while learning on the job. After graduating high school, he enrolled at Arkansas State University in Jonesboro, where he earned his Bachelor of Science Degree in Speech Communication and Criminology, at the same time working in the industry learning.
Later, Chef Henderson enrolled at the prestigious culinary school at Johnson and Wales in Providence, Rhode Island. Not only did Shane excel at school, he also took full advantage of his time on the East Coast by learning methods of preparing fresh seafood, embracing the art of home-style Italian cooking, and learning the craft of sausage making.
After culinary school, he returned to his native Arkansas and continued to hone his culinary and management skills working for a number of well-known establishments including John Brown University, Ridge Pointe Country Club, Simply the Best Catering, and finally, starting the Argenta Market.
For the last nine years, Chef Henderson has served as Executive Chef for Ben E. Keith Foods, Mid-South Division, in North Little Rock. He lends his expertise to independent restaurant operators, nursing homes, and hospitals as well as contributing to the many philanthropic events and non-profit organizations that Ben E. Keith supports including Youth Home, Make-A-Wish, Thea Foundation, Argenta Community Theater, BOST, and the American Cancer Society.
Chef Henderson taught at Pulaski Technical College’s Culinary Arts & Hospitality Management Institute for four years. He has won the state-wide Salut au Restauranteur Award, the “Gold” Award presented by the Central Arkansas ACF for lifetime service to culinary education, and was named Pro-Start Mentor of the Year. He serves as a member of the Arkansas Tech University Advisory board, the American Culinary Federation, and Arkansas Hospitality Association.