Growing up in East Texas where barbeque is king, John Henry has
wonderful memories of summer picnics, country fairs andgreat barbeque.
So East Texas flavor was what he had in mind when he created his
award winning barbeque sauce,spices and rubs. He recently won first
prize for his succulent brisket in his hometown of Nacogdoches, Texas
while participating in the Do-Dat Barbeque Cookoff. As head of the
Culinary Service Department for the Houston Community College System,
John has taught the masterful art of cooking for over eight years.
He now oversees the training for future cooks, chefs and caterers
specializing in the preparation and application of spices, rubs and
sauces.
His students are nationally-acclaimed, award-winning chefs
and most recently took Best of Show and numerous others awards at
the Texas Restaurant Association Show held at the George R. Brown
Convention Center in Houston. In addition to his many awards
and degrees,John is also an active member in the
Texas Chefs Association,and is certified as a culinary educator
and executive chef.
John Henry is known nationally and internationally for his culinary
expertise.In 1989, John was asked to personally handle the
presidential inaugural dinner. He put together a team of 19 chefs,
traveled to Washington, and prepared barbeque for President Bush
along with 20,000 guests attending the celebration. Later, John
was asked to accompany the President to Beijing,China and prepare
his barbeque
