Transcript of interview with Henry Sheperd by Claytee D. White, October 22, 2014

HENRY SHEPHERD MOVED FROM A LIFE OF SHARECROPPING ON A PLANTATION IN TALLULAH, LOUISIANA, WHERE THE PRIMARY CROPS WERE PEANUTS AND CORN. HE FOUND THE WORK IN LAS VEGAS REFRESHINGLY DIFFERENT AND LESS TAXING. HE WORKED AS A BARTENDER AT THE SANDS HOTEL, “THE PLACE TO BE.” HENRY WAS ABLE TO SEND HIS DAUGHTER TO COLLEGE. DURING THE PERIOD OF THIS 2014 INTERVIEW, SHE WAS WORKING ON HER DOCTORATE. THIS ONE GENERATIONAL ADVANCEMENT WAS MADE POSSIBLE BY THE CULINARY WORKERS UNION LOCAL 226. HIS VERY FIRST COCKTAIL PREPARED FOR A CUSTOMER WAS QUITE MEMORABLE. AFTER TRAINING WITH FREDDIE SALATTO, FREDDIE SAID, “HEY, WE WANT YOU TO WAIT ON THAT BLACK LADY,” I’M LIKE, “WHO IS SHE?” HE SAID, “LENA HORNE.” “I MIXED A MARTINI FOR HER.” THE CULINARY UNION GAVE HIM FLEXIBILITY. LEAVING THE SANDS, HENRY WENT TO THE LANDMARK, AND THEN CIRCUS CIRCUS. THE LUXOR WAS HIS FINAL STOP IN A CAREER THAT SPANNED OVER THREE DECADES. THIS FREEDOM OF MOVEMENT TO FIND BETTER AND BETTER EMPLOYMENT OPPORTUNITIES, WAS POSSIBLE BECAUSE THE CULINARY UNION SERVICED ALL THOSE LOCATIONS. LIFE IS GOOD.