bbqcookingschool.com

Testimonials

November 17, 2009

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 50^th 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