Testimonials

June 22, 2010 

Hi 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 


May 20, 2009

 

Dear Chef John,
Thank you for your fast reply. And as you know I'm already in IT, so nothing was odd for me. Concerning the cooking exercises I do cook already all of them so I prepared small portions of some and 6 of them I have already prepared from last week even before the course and tomorrow we are preparing again shish kebab, Ourfa style this time, this includes cooking with eggplant, it's delicious come and join us !!!
The Personal BBQ Judge was my father who cooks fantastically nearly all kinds of foods and pastry. Also all the members of the family and friends were some kind of a jury .
 
The overall course and how you have put it was very good and it can help lot of people and chefs who are not familiar with BBQ and it is a refreshing course for the pro-BBQ cooks.  God Bless you!
 
Best Regards,
Master Chef Varant Seropian

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, Master BBQ Cooking School and completes the requirements of the course within the one year required time frame.

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 Cooking School. Expect a call from me in the near future as I look to upgrade my smoker and would appreciate your guidance in smoker selection.

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 California businessman, serving lunch and dinner.  Gross sales for the day were $6,000.  I am now retiring and handing off the business to my son as he has learned from it as well.  Thank you for the wonderful information and I recommend your course to all in this testimonial.

 

Doran A. Dauria

Sun City, California 

 

 

 
Artist Websites