John Henry November 01, 2016
Growing up in East Texas where barbeque is king, John Henry has wonderful memories of summer picnics, country fairs and great barbeque. So East Texas flavor was what he had in mind when he created his award winning barbeque sauces, 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 twenty years before retiring in 2006. He oversaw 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 of 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.