Our Background And Experience
While most people were starting a family and raising kids Stu spent his weekends traveling around the country visiting the different BBQ and Grilling contests that take place in such cities as St. Louis, Memphis, New Orleans, and Greenwood SC. Not satisfied with just being part of the crowd, he would actually meet up with different BBQ teams from around the country and go to work in their booth learning some of their secrets and getting lots dish washing practice.
To help expand his knowledge of the BBQ and Grilling world Stu also spend time traveling to different countries to learn what they do to make the BBQ and Grilling experience a good one. In addition to his participation around the country at some of the more famous BBQ and Grilling cook off sites Stu has also taken many classes from the different cooking schools including our own Western Culinary Institute. With years of practice and lots of knowledge Stu is the perfect one to help you learn how to master your BBQ or Grill.
As a frequent traveler to Asia don’t let him get away without showing you some of the ways to bring the wonderful BBQ flavor of Asia home to the northwest and just watch out … as you may not wish to get him started on his experience at the different chili cook offs. He does have few recipes for great chili.
Ever end up with a dry piece of meat fresh off the grill and wonder what to do as your guests are ready to eat? Well then you need to get to know Eric – our sauce king. Eric has a fix for the bland, dry and tough — A Good Sauce. Let Eric teach you how to repair that over done piece of meat with a great sauce that will bring your guests back for another round.
Tom is our go to guy. Hey Tom, try this, no try this, or how was that. Tom is they guy that helps us get everything to where it needs to be and on time. Without Tom there would be no NW BBQ and Grilling School as he is our transport specialist. As a frequent traveler to Asia Tom does like us to bring some of the flavors of the orient home and we are happy to make it happen for him as long as he gets our stuff to the site on time.
Michael’s first job at age 16 was in a Howard Jonson’s restaurant –promoted from dishwasher to grill cook on his second weekend on the job! After culinary education at the prestigious Culinary Institute of America in Hyde Park, NY he went on to a career of over 35 years as chef and restaurant owner in many resort locations across the country. He brings a wealth of practical hands on experience guiding professional as well as novice cooks to your class setting.