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Testimonials
December 11, 2011 Dear John, I want to thank you again for putting together such a well thought out and interesting course. “The Master BBQ School” has far exceeded my expectations for a study-at-home, continuing educational experience. The class is so "Hands On", it heightened my senses enabling me to truly have fun learning fundamental BBQ skills and I am privileged to share in your knowledge of tried and true first class BBQ techniques. I was easily able to measure the success -- and at times flops -- in each exercise with the comprehensive judging format, identifying my mistakes and correcting them the next time. Most importantly, the critique brought forward the entire thought process, flavor profile and execution of each exercise spinning off great fresh ideas that can be implemented in any professional kitchen. Thank you again for sharing your knowledge, Deborah Huntley
CEC CFBE
October 9, 2011
The BBQ Cooking program that John offers is a real pleasure to experience. Even though I have been an Executive Chef for 30 years it was refreshing to learn some new tricks and re-work the knowledge I already have. Living just outside of Memphis TN. it is very competitive in the BBQ world and there is an awful lot of bragging about who's BBQ is the best. John's program provides an in depth foundation for you to build on to suit your wants and needs due to your geographical BBQ location. Upon his foundation, which I have adopted, I've integrated my knowledge and experience to become an even better BBQ cook. I've hosted numerous get together's at my house during the learning phase of the course and of course everyone was pleased, but the best part was watching their reactions and listening to my guests compare the BBQ that I cooked to certain well known restaurants in the Memphis area. Overall it is a great, very in depth course which can benefit even the most experienced culinarians. Lastly John was only a phone call away and if he did not answer he always returned the call within 24 hours Thanx, John Marc Silverberg CEC, CFBE
October 7, 2011 One of the major things I learned from The Master BBQ School was the importance of good outdoor equipment. It was a real change for me to go from cooking almost always indoors to outdoors. The course included everything I could imagine for learning the intricacies of grilling and wood-smoke cooking. I would recommend this course to family members and friends because it not only provided me with the necessary ACF continuing education credits for certification, it was fun and very informative. I am very pleased that I selected The Master BBQ School as a way to earn my CECs. Thank you. Jeanie Newton
September 2, 2011 I just wanted to let you know how much I enjoyed the course. Lots of good information and I like that it had both some food science and culinary information. This will help me to complete some continuing education for my CCS re-certification. I will be going back through some of the cooking lessons and perfecting some of my techniques. Let’s just say the family is really excited about this! Thanks again, Craig Claussen Principal Scientist Tyson Foods Research and Development
August 12, 2011 Roll up your sleeves, grab the tongs and fire up the grill! If you want to learn a bit of BBQ history, a touch of science and the techniques that can turn a novice hamburger-flipper into a backyard Master Griller, the BBQ Cooking School is the place for you. There are not too many places where you get to eat your homework, but this is one of them. So open the pages of this course, pull up a chair and feast on the trade secrets you will gain here. BBQCS is a cornucopia for the hungry aspiring pit master! Broome Community College
August 8, 2011 I am a proud graduate of bbqcookingschool.com I come from a long line of Southern Missouri & Texas BBQ cooks. For years I attempted to BBQ on just what little I'd learned from the Family. I did some things right and did not know it, and I did some things wrong and did not know it. Honestly,I was like the average backyard cook. I found John's bbqprogram on line..and the light bulb came on. I spent far more money on meat that I ruined than the $299.00 it costs for the course. I have earned a reputation in my area for BBQ. It's ALL because of this course.I've spent hours now enjoying BBQ cooking & have a working knowledge because of John Head. Look no farther.....Believe me...This is for you. Do yourself a favor and make an investment in yourself. Your confidence level will soar. I still read his material & have called him several times and found him to be most helpful,even though I'm finished. Go for it!......Donald Cox....Flint, Michigan...
January 10, 2011 Hello John, I just wanted to let you know how much I enjoyed The Master BBQ School that is offered on line, a very complete package. One that was very instrumental in reviving the old world concepts of BBQ. Engaging and hands on, it was truly fun and informative. All program items sent promptly and complete. Then the turnaround time on receiving the results were incredibly fast and efficient, a one day process. Thanks again John for being so personal and professional, its all about low and slow!!!! Frederick Clabaugh CCC Executive Chef, Tenaya Lodge Fish Camp, CA
December 26, 2010 RE: My education and experiences with John F. Head From: Steve Phelps, owner of “Wild Wild West Cookin’ Shack” BBQ business. Over the past several years, it has been my opportunity to be taught by and become acquainted with John Head. It began when I fell out of my attic and landed on my garage floor – shattering my leg. While I was sitting in my recliner chair for several months while my leg healed, I began to realize that I needed to make some changes in my life I have always loved to cook barbecue, so at this time I began looking on the Internet for information on cooking and found John. I took his Master BBQ School and we became very good friends I had thought I knew quite a bit about cooking barbecue, but since taking his class, I found that I really didn’t. I learned so much from his class that has made me a better cook and his advice and expertise have been invaluable. I have now started my own barbecue business and have almost competed my first year. John has been there to offer help and guide me through a lot of the storms that I have encountered. Believe me when I say there have been some big storms and some people in the business that almost shook me to my core. Through it all, John has been there to offer support. What a bright star and a blessing he has been in my journey. He was always available when I needed help and he has always gone above and beyond. Thank you so much John. You are one of the few people I know who actually stands behind what they say. Again, thanks for everything and we’ll be talking and seeing each other soon
Sincerely,
Steve Phelps MBBQ CEO, Wild Wild West
October 10, 2010 Nigel Dawson CRC® Having worked as a Chef and/or a Food Technologist for more than 20 years and being a BBQ judge certified through the Kansas City Barbecue Society, I thought I was fairly knowledgeable about grilling and smoking meats, poultry and fish. From the first lesson to the last, I can honestly say I learned something new in every single lesson. The recipes you provide are fantastic, the lessons progress in a logical manner, the reading material is thorough and gets the point across well, while keeping it interesting and fun. Even before finishing the course I have repeated some recipes several times over due to requests from family and friends. I even have some family and friends who will confirm the smoker (or grill), is going to be fired up, before they will accept an invite to one of our get-togethers. Before taking the class no-one ever asked this. I would highly recommend this course to anyone interested in learning how to cook not just barbecue but really, really good barbecue. The other benefit of this course is the American Culinary Federation approved contact hours. I was needing contact hours for my re-certification as a Certified Research Chef through the Research Chefs association. The contact hours this course provides will help me meet the RCA’s requirements for contact hours. Young or old, back yard enthusiast or experienced chef/cook, everyone will learn a lot from taking this course.
June 22, 2010 John, I thoroughly enjoyed working through each Master BBQ School lesson. I found the course very comprehensive covering all the techniques for grilled as well as smoked meat, fish, and fowl. I am sure I will use one of the rubs, sauces, or brines every time I grill. Now, I feel confident enough to handle any barbecue challenge! David T. Lawrence MBBQ
June 7, 2010 Since completing the Master BBQ School, I can honestly say that it is packed full of information that has properly exposed me to the world of BBQ. I am an ACF member and needed the 48 points to complete my recertification packet. Not only were the continuing ed hours for the ACF very helpful, I've become much more knowledgeable when it comes to understanding the cooking processes I use at work daily. I've been preparing all kinds of great BBQ for my friends who seem mesmerized by the flavors. I am very glad to have chosen this course to continue my education as a Certified Executive Chef. Thanks for taking the time to create such an awesome course. The BBQ manual is nor a regular part of my personal library. I would recommend this course for anyone interested in cooking. With some cooking knowledge, anyone should be able to complete (the course) in the time frame given. The single most important thing I learned from this course was that I was missing out on a whole bunch of skills I should have possessed years ago. Thank you so much! Chef Jeffery L. Selvig, Executive Chef, MBBQ Hotel Pere Marquette, Peoria, IL April 21,2010 John, Regarding the Master BBQ School:
I greatly enjoyed learning about smoke & humidity, how much smoke a food product can take, and the Tenderness Zone. I really enjoyed the fact that the course is written with the FUN of cooking, BBQing, & smoking in mind. Food should be fun, isn’t that why we originally got into this business? I would recommend this class to anyone who may understand grilling as a finesse point because of the lessons on fuel and temperature. I recommend this class for people who want to be better pit bosses when they smoke because the info on fuel, how much, when, how hot is vital and again, the humidity issues—both too much and not enough. Learning to reach the tenderness zone without going too mushy and overcooked was a great insider tip. Thanks for a great class. PS my judge, Bob, owns and runs the best pit in many counties (Texas dry rub he calls it.) so I got extra tips on technique. Lucky me!
Jeannine Snyder C.C.C. Wooster OH
March 2, 2010 John, The Master BBQ School was very educational and fun! One thing I really learned was to "Slow Down." Good BBQ requires patience and long. slow cooking times. As an ACF chef, I found that most classes seem to cost on average about $10 per hour of continuing education credits. This class was comparable when the food costs were included, however, the hands-on learning of this course is invaluable when compared to the other courses which were just reading and multiple-choice questions. Fantastic job! Sincerely, Nicholas Weimer Rochester, MN
Dear Chef John, Antelias, Lebanon
March 7, 2008
Dear John,
I am please to enclosed all the completed work sheets and questionnaires for Lesson No. 8.0 and Reading Questions 8.21. This is the final chapter in the Hands-On, I thought I would take this opportunity to also let you know how much I have enjoyed the Hands-On Master BBQ Cooking School. Although I am not a cook by vocation, I have enjoyed back yard cooking for years. I am also an avid fish smoker but until now, had not ventured into the red meats and poultry. This course has given me a whole new menu to entice friends and neighbors with product that not only tastes great, but looks great too. Before this course, I just slapped stuff on the grill or in the smoker and played it by ear. Now I am able to turn out professional quality food with consistent taste and appearance. Using a restaurant owner as my Judge also helped improve my techniques and quality. I now feel that I can keep up with the best of the BBQ cooks in town! One final benefit of the course - I always cooked more food than the lesson called for and the extras were distributed to my employees on Monday following lesson week-end. Now there are 35 additional people in town eagerly looking forward to my next cooking lesson. How disappointed they will be when I tell them the requirements have been completed. Best wishes to you and my sincere hope that you have continued success with the Sincerely, John W. Holic, CFP Vice President Branch Manager Wachovia Securities
April 3, 2007
To the Staff, I very much enjoyed the course and learned a great wealth of knowledge from your course. I have built a successful small business and have a portable BBQ that I work with. I earned enough money to buy additional equipment for catering including a box truck, slicer, chafing equipment, canopies and various hand tools, etc. I now have the confidence and the knowledge to handle parties of up to 200 persons and cook perfect BBQ every time. Just recently, (we served) a 50th birthday party for a very wealthy
Doran A. Dauria
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