Barbecue Science & Technique April 3rd-4th, 2023 (Roots 657, DC Metro)
*Note: Classes will be limited to a max of 15 participants.
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, West Virginia. During his externship, Ken was accepted into The Greenbrier's Culinary Apprenticeship program. Near the end of the apprenticeship, he started competing in BBQ contests in the Mid-Atlantic Region and was eventually promoted to the position of Catering Chef at The Greenbrier. During his tenure, Ken worked alongside notable Pitmasters such as Chris Lilly, Ray Lampe, and Myron Mixon at the BBQ Mastery classes taught at the resort. Soon, Ken was approached to work for Big Bob Gibson Bar-B-Q, in Decatur, Alabama.
Ken has made various television appearances with Chris Lilly on BBQ Pitmasters, Unwrapped, Best Thing I Ever Ate, BBQ Paradise, and Diva Q's BBQ Crawl. He also appeared on a season of Chopped Grill Masters. An accomplished BBQ Pitmaster and part of the Big Bob Gibson competition team, he won The Memphis in May World Championships twice and numerous other BBQ awards such as Jack Daniel's World Championship, King of the Smoker Invitational, and the American Royal Open Contest.
Ken currently resides in Lynchburg, Virginia. He and his wife Jessica also own County Smoak, a barbecue restaurant recognized as a chef-driven approach to barbecue, emphasizing local Virginia-sourced products and representing all the great barbecue regions. While traveling, their family does recipe development and educational videos as Carnies Traveling Meat Circus.
So what are you going to learn? The course is packed with applicable knowledge of barbecue and innovative concepts about our country’s 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: The Tools, Preparing Rubs, Selecting the Wood, Selecting the Meat, Meat fabrication
- Rib Cookery, Live fire, Big Green Egg, Commercial Smoker Style
- Brisket: Selection, Prepping, Overnight cooking
Pork Shoulder: Selection, Prepping, Overnight cooking
- Brisket, & Pork: Reveal, Proper Holding, Serving Method
- Turkey Cookery: Proper Fabrication, Seasoning
- Competition BBQ: Chicken Thighs, Presentation
- Alabama Chicken
- Beef Tri-Tip
- Curing, Brines, and Injections
- Contemporary BBQ presentation
Participants will receive a welcome letter with the schedule three weeks prior to the course. The certificate provided at the end of the course is good for sixteen hours toward continuing education with the American Culinary Federation.
All participants will receive access to Kohmee, our new web-based recipe software with recipes, and the course material upon completion.
Note: These programs are not affiliated with ACF or the ACF Certification Program.
TOOLS AND ATTIRE: We supply all of the food and material for the workshop to facilitate in-class participation. 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)
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
117 Fort Evans Rd NE, Leesburg, VA 20176
Dulles International Airport
1 Saarinen Cir, Dulles, VA 20166
CANCELLATION & REFUND POLICY
Less than 120 days prior - 100% refund to the original form of payment will be offered for the total amount paid.
Less than 90 days prior - No refunds will be offered but 100% class credit will be issued and can be used towards future classes.
Less than 60 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 30 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.
WANT A CLASS IN YOUR CITY? - CONTACT US AT email@example.com
NOTE: We recognize the reality of the pandemic and have adapted our operations to maintain continuity while ensuring the safety of our employees. We are taking abundant care to minimize exposure to both our employees and participants to our classes, using technology whenever possible. As we have told our employees, we also ask you to follow CDC guidelines, remain home as much as possible, and stay safe.
Equipment sponsors from http://www.rcculinarylab.com/