That's too bad. I'm way up here in north Phoenix.
I've noticed that BBQ joints seem to look at you sideways when you show them a resume with culinary school in it. In a weird way I think we're stigmatized by the school thing. Kinda damned if you do and damned if you don't--the kinds of places that make really good and earthy food think you'll never stick around cuz it's not really your "French" thing and you'll leave as soon as Thomas Keller calls, while the fine-dining places don't see Thomas Keller on your resume so you're obviously not ready yet...
I went to school for technique, organization, knowledge and to fill in the holes in my base-level skills. And I want to apply that to simple foods done well. I just want to make food that puts smiles on people's faces.
I'm not better than these guys (and gals) dragging their pits around the state working competitions because they love what they do. And the people I've met so far on this site have treated me like any other newbie, not better, not less-than, just a BBQ lover and cook. They're the kind of people I want to associate with and make food with.