Josh Henderson

Hey, Josh Henderson, welcome to The Vood.

Thanks for having me.

June 1st, 2013. We are honored with a very, very special night here at The Vood in South Lake Union, Seattle. What do we got going on back here?

Oh, what do we got going on right here?

Let's pop that bad boy.

Alright, so we are smoking this right now with fresh bay and Douglas fir.

Sweet! The bay and the— Oh yeah, oh yes.

All right, that's just part of what's going to happen tonight. But Josh, as you may know, every chef that comes here does a little bit of a question and answer with us. A little Q&A inside the Vood Studio. Let's just start it right off. What is your favorite spice?

Black pepper.

What is your least Favorite spice?

Saffron.

What turns you on?

Uh, shit, I don't know. That's a two-pronged question.

Answer it any way you'd like, my friend.

My wife.

And the other prong?

People who are passionate about what they do.

Kind of like us.

Yeah.

What turns you off? A

lot of things. People who don't season their food properly.

What smell do you love?

The smell of coffee in the morning. I love cinnamon, the smell of cinnamon. There's nothing quite like a piece of steak on a grill. So those are some pretty strong smells.

And as you can imagine, what smell do you hate?

I hate— I don't know if I hate any smells. I'm not a big fan of— fish sauce is kind of tough. Even though I love the flavor of it, fish sauce is a tough one to love.

What's your favorite curse word?

It's uninteresting, but probably fuck.

What profession other than yours would you like to attempt?

I think, well, it'd probably be— yeah, that's a good question. I don't know, I think I could do well in advertising. Maybe not advertising, but PR.