Resume

John F. Head MBBQ, began cooking around his sixth birthday in 1952 when, as the middle of seven children, he determined that he would most likely starve to death before he was nine if he didn't learn basic culinary skills.  He started with boiling hot dogs and fried egg sandwiches and slowly began to develop more complex foods such as spaghetti, chili, casseroles and meat loaf.  A four-year stint in the United States Marine Corps -- with the obligatory month-long mess duty every year -- helped him develop many short-order skills as well as the ability to cook for large groups of very hungry folks. 

A better-than-adequate backyard griller for decades, he discovered the joy of old-time, wood-smoke cooking at the hands of his former in-laws, the legendary Ruthie and late Charlie Knote of Cape Girardeau, MO.  The Knotes were charter members of the National BBQ Association, founders of CISC the Culinary Institute of Smoke-Cooking, and co-authors of the best-selling cookbook "Barbecueing and Sausage-Making SECRETS".  

During a 20-year apprenticeship and ongoing professional association with Ruthie Knote, John helped co-author the "CISC Master BBQ Cooking School".  It is the only advanced home-study barbecue cooking course approved by the American Culinary Federation (ACF) for 48 hours of continuing education credit for ACF chefs.  The Master BBQ Cooking School boasts more than 370 individual students and more than 600 group students among UAW workers at several Ford Motor Company plants in the Midwest.  John has administered the Master BBQ Cooking School since May of 2000.

He has now written the new and updated Master BBQ School to replace the older course and it is now availabbe for sale.  The introductory price is $249 until June 1, 2009 when the price will go to its normal $299.  The course is approved by the Amerian Culinary Federation (ACF) for 48 hours of Continuing Education Credit.  It is the only home-study BBQ school that has been so honored.

John, a KCBS Certified Judge with nearly two dozen contests literally under his belt, is a current member of:

  • The National BBQ Association
  • The Kansas City BBQ Society
  • The International Association of Culinary Professionals
  • Approved by the American Culinary Federation

 
Powered by MosaicGlobe.