Barbecue Science and Technique, April 27th-28th, Roots 657, DC Metro
Certified Master Chef Rich Rosendale and Pitmaster Ken Hess will walk you through the world of BBQ as no one else can. With a forward-thinking approach, merging traditional principles with modern technology and science, this class will take your BBQ game to a new level. In addition to the two-day workshop, on day one participants will enjoy local craft brews and sample various creations from the class.
Rich is one of only 72 Certified Master Chefs in the United States and an expert in this style of cooking. He has over 55 international cooking awards under his belt. He has applied smoking and barbecue in large-scale operations like the Greenbrier Resort with 15 kitchens on property. He is also a consultant for major barbecue brands.
Ken Hess grew up in Brooklyn, New York. After high school, Ken attended Oklahoma State University where he received a Bachelor's Degree in Hotel and Restaurant Administration.
He continued to pursue his culinary career by attending the Culinary Institute of America. While at The CIA, he completed an externship at The Greenbrier Resort in White Sulphur Springs, WV.
During his externship, Ken was accepted into The Greenbrier's Culinary Apprenticeship program. Near the end of his senior year of the apprenticeship, he started competing in BBQ contests in the Mid-Atlantic Region. Ken was
eventually promoted to the position of Catering Chef at The Greenbrier. During his tenure, Ken worked alongside notable chefs such as Chris Lilly, Ray Lampe, and Myron Mixon at the
BBQ Mastery classes taught at the resort. After being part of the BBQ Mastery classes, Ken was approached to work for Big Bob Gibson Bar-B-Q, in Decatur, Alabama.
So what are you going to learn? Well, the course is packed with applicable knowledge of barbecue and innovative concepts about our countries favorite cuisine. You can take these recipes, methods, and techniques back to your own operations or unleash them at your next cookout with friends.
The topics covered in the two-day hands-on workshop are listed below:
- BBQ fundamentals
- Modern tools and technologies
- Smoking procedures
- Curing, Brines, and Injections
- Cooking with various backyard grills and smokers
- Contemporary BBQ presentation
- Time and temp review of various cuts and proteins
- "New Que" mouth-watering side dishes
- Commercial smokers vs. backyard models
- Exploring new cuts of meats
- Various Regional Styles
- Rubs, Sauces, Mops, and Moisturizers
This program is approved for 16 continuing education hours toward the initial or recertification application for ACF certification.
Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.
TOOLS AND ATTIRE: Each attendee may bring their own knives & notepad. We suggest your normal kitchen attire and apron.
PLEASE NOTE: No video or audio recording devices are allowed during the class. Only still photos are allowed. This is strictly enforced.
CLASS SCHEDULE: (ALL DAYS/LOCAL TIME)
8:30 am to 9:00 am - (Continental Breakfast)
9:01 am to 12:00 pm - (Morning Session)
12:01 pm to 12:30 pm - (Lunch)
12:31 pm to 3:00 pm - (Afternoon session)
42301 Spinks Ferry Rd, Leesburg, VA 20176
Phone: (202) 969-6010
Hampton Inn & Suites Leesburg
117 Fort Evans Rd, NE
Leesburg, VA 20176
Hotel reservations can be made directly with Sales Manager, Aili Miller, by calling 703-669-8640 and selecting the sales option, or via email at email@example.com
Space is limited.
CANCELLATION & REFUND POLICY
Less than 90 days prior - 100% refund to the original form of payment will be offered for the total amount paid.
Less than 60 days prior - No refunds will be offered but 100% class credit will be issued and can be used towards future classes.
Less than 10 days prior - 75% class credit offered (based on the amount paid) and can be used only for regular class prices and cannot be applied to early bird prices or discounts.
Less than 7 days prior - 50% class credit offered (based on the amount paid) and can be used only for regular class prices and cannot be applied to early bird prices or discounts.
Anytime (past participants only) - 100% class credit offered (based on the amount paid) and can be used only for regular class price and cannot be applied to early bird prices or discounts.
Each situation will be evaluated by Chef Rich Rosendale and/or Chef Christopher Rieloff. Upon review, the credit will be submitted. Evaluation can take up to 48 hours.
WANT A CLASS IN YOUR CITY? - CONTACT firstname.lastname@example.org
Equipment sponsors from http://www.rcculinarylab.com/