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Big Daddy Canadian BBQ
Joined: 24 Apr 2013
Posts: 4
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 Posted: Apr 25 2013 Post subject: Commerical BBQ Courses? |
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Hello All,
Long time lurker - but first time poster 
Can anyone of you advise if there's any merit in attending a commerical BBQ course for those loooking to get into the business? Have anyone out there attend any? Was it fruitful?
Thanks
Big Daddy ... |
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Apr 26 2013 Post subject: |
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Welcome aboard Big Daddy.
Best advice is, get a job with a place that cooks what you want to cook. You may start out as a dishwasher, but hey if you own one, and the job needs to be done. Guess what? You da Man.
If you still like it after a year, then continue.
We have a community college that offers continuing education credits in the culinary arts field. Very reasonable and you take the courses that you want.
Get your ServSafe Manager's Certificate.
Good Luck.
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Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack |
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Big Daddy Canadian BBQ
Joined: 24 Apr 2013
Posts: 4
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| Posted: Apr 27 2013 Post subject: |
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Hey Jarhead ...
Sound advice. However I have a quicker timeline in mind. Not that I'm above doing dishes but working for minimum wage is not in the cards for now.
I'm looking to see if enrolling in a commercial bbq course is a good investment? Does anyone have any experience with this type of opportunity ??
Cheers
Big Daddy |
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marubozo
Newbie
Joined: 26 Mar 2013
Posts: 45
Location: SW Michigan
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| Posted: Apr 27 2013 Post subject: |
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Can't comment on actual courses since I've never seen anything like that around here. But, if you want some free BBQ education, check out BBQ With Aaron Franklin's online PBS series. It may not teach you everything, but all of the videos cover a lot of good stuff, and they are fairly entertaining.
http://www.youtube.com/user/BBQwithFranklin |
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Bbq Bubba
BBQ Pro
Joined: 29 Mar 2007
Posts: 503
Location: New Baltimore Mich.
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| Posted: Apr 27 2013 Post subject: |
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If your looking to get into the biz and think you have to take a class for it, then your not ready to get into the biz.
What is your interest? Owner, manager, Pitmaster, all of the above?
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2013 BBQ Person of the Year
Pitmaster at Lockharts BBQ in Royal Oak Mi.
I cook the best brisket north of Dallas.
Northern midwest director for Operation BBQ Relief |
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Big Daddy Canadian BBQ
Joined: 24 Apr 2013
Posts: 4
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| Posted: Apr 27 2013 Post subject: |
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Thanks Marubozo & BBQ Bubba!
Bubba - I'm not suggesting that *I* have to take the class to get into the bussiness. Please understand I'm not that naive. What I'm looking to accomplish is to get a jump start on the learning process and more importantly have the opportunity to directly work with a BBQ professional in a real cook situation. I suspect that can be invaluable.
As for my interest in the business - it's at the owner level and everywhere in between. |
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Bbq Bubba
BBQ Pro
Joined: 29 Mar 2007
Posts: 503
Location: New Baltimore Mich.
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| Posted: Apr 28 2013 Post subject: |
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Why not hire a Pitmaster that already has that knowledge?
_________________
2013 BBQ Person of the Year
Pitmaster at Lockharts BBQ in Royal Oak Mi.
I cook the best brisket north of Dallas.
Northern midwest director for Operation BBQ Relief |
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Big Daddy Canadian BBQ
Joined: 24 Apr 2013
Posts: 4
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| Posted: Apr 28 2013 Post subject: |
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HI BBQ Bubba ...
Great idea! However there's not a lot of unemployed qualified pitmasters for hire above the 49th parallel. Plus I'm interested in learning the business ... just on a accelerated pace. Hence why I'm wondering if the commercial bbq courses are a worth while investment? |
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Apr 28 2013 Post subject: |
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| Big Daddy Canadian BBQ wrote: | HI BBQ Bubba ...
Great idea! However there's not a lot of unemployed qualified pitmasters for hire above the 49th parallel. Plus I'm interested in learning the business ... just on a accelerated pace. Hence why I'm wondering if the commercial bbq courses are a worth while investment? |
Please do not take this the wrong way, but.
Cooking is not something that can just be taught to someone, you either have the base set of skills, or you don't.
And no amount of teaching can make a spectacular cook/restaurant owner out of someone that does not already have that skill set in him.
Multitasking is major, We don't cook at set temps and specific cook times, it is not a science, it is meat.
I have worked with guys right out of culinary school, some are great, most are absolutely useless. I can usually tell if someone is going to work out within the first hour, I look at the way they move through the kitchen, if they have an interest in learning. Loving everything and having a natural curiousness about "FOOD" is a good starting point.
I would suggest a BBQ school if you are already well versed in proper food handling. If not, it i may be over your head.
Anyone can learn to put together a recipe, but what cannot be taught is how to compensate or improvise on the fly if things change midstream.
Not everyone is cut out for the restaurant business, its a tough industry.
Do you have any experience in commercial cooking, any experience in restaurant operations?
If not, I would seriously consider a franchise to open where the parent corporation has already done all the work and presents operation manuals to follow after their corporate franchise owner training.
Sorry if I seem harsh, but this is no industry for someone not willing to put their future life, marriage, and financial well-being on the line over and over.
Many divorces and bankruptcies and suicides could have been easily avoided by people not people their own restaurants ..
Chew on this for a while;
For every dollar that you put in the cash drawer, you may be able to call $0.04-$0.07 of that your profit. That is only if your food and labor costs are inline, minimal theft, minimal waste, no lawsuits, & no major repairs that month.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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MO Barbecue
Newbie
Joined: 21 Apr 2012
Posts: 26
Location: Snoqualmie, WA
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| Posted: Apr 28 2013 Post subject: |
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| I'm with Harry here, if you know your way around a commercial kitchen already and are just looking to get a head start on managing meat than a commercial oriented class is a great way to start. I took one for a couple days prior to opening my restaurant and really enjoyed it, and used what I learned and saw around Austin as a base to start from when opening my restaurant. It's a small amount of money compared to what it's going to take to actually open a spot, and information is almost always helpful, especially if the teachers have some practical experience behind them. |
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Lost Nation
BBQ Fan
Joined: 20 Feb 2005
Posts: 125
Location: Essex, Vermont
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Bbq Bubba
BBQ Pro
Joined: 29 Mar 2007
Posts: 503
Location: New Baltimore Mich.
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| Posted: Apr 28 2013 Post subject: |
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I have heard this class does go thru all the basics as long as you dont mind cooking in a gas pit. 
_________________
2013 BBQ Person of the Year
Pitmaster at Lockharts BBQ in Royal Oak Mi.
I cook the best brisket north of Dallas.
Northern midwest director for Operation BBQ Relief |
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Exit13
Joined: 06 May 2013
Posts: 6
Location: Rhode Island
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| Posted: May 09 2013 Post subject: |
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| Might be worth a look to see if a place near you will take you on part time to gain some experience. Every place is going to have a different set up but it will be cool to be hands on day in and day out. I recently left an Executive Chef job to work for a place that is going to have a BBQ aspect to it. It's a hit in pay but I want to be as hands on as can be and push myself to learn more about this whole thing. |
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