Mark DeNittis lands at Cook Street School of Culinary Arts -- as the Director of Culinary Curriculum

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Meet your new (badass) Director of Culinary Curriculum at Cook Street School of Culinary Arts: Mark DeNittis.

If you're Mark DeNittis, you don't wallow in pig shit when the USDA pulls the pork from underneath your livelihood. Instead, you pick yourself up, eat a sausage or ten (and porchetta, to boot) and map out a future that brings you back to what you love most: the classroom.

See also:

- Exclusive: Il Mondo Vecchio will close at the end of the month, ceasing its salumi and sausage production
- Il Mondo Vecchio's Mark DeNittis on fat sausages, scrawny chicken feet and breasts

You know the story: Late last year, DeNittis, the founder of Il Mondo Vecchio, shuttered his artisan salumi plant under duress from the USDA, which claimed, says DeNittis, that his dry sausage production process "didn't show proof that the pathogens for salmonella were being properly addressed -- that we weren't addressing the steps to kill the pathogens." In November, DeNittis called it quits, closing the sausage plant that had made him a household name in the culinary world.

But before opening Il Mondo Vecchio in 2009, DeNittis was an instructor at the Denver campus of Johnson & Wales, a position he held for ten years. It was a job, too, that allowed him to start a meat club -- independent of the university -- which is when he began to cure meats. And if he has his way, he'll do that again in the future, but for right now, DeNittis has another, more immediate focus: He's now the director of culinary curriculum at Cook Street School of Culinary Arts, a (big) job that he started just last week.

But DeNittis isn't new to Cook Street. For the past two years, he's been teaching an intensive, state-certified, ACF-accredited professional butchery program, an eight-day course, taught twice a year, that he describes as an "introduction to the basics of meat fabrication, both from a theoretical standpoint and a hands-on standpoint." Those who complete the program receive continuing-education points -- and walk away with the know-how to butcher whole beasts safely, effectively and quickly.

His new role, however, will be much larger. "I oversee all of the professional and recreational culinary programs, as well as the faculty and all of the culinary events," says DeNittis. And the position, he continues, expands even further: "Part of my job is to make sure that the current curriculum is relevant and rigorous, and that students of both programs walk away with the tools and resources to be successful."


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Cook Street School of Culinary Arts

1937 Market St., Denver, CO

Category: General

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1 comments
cayohuesokid
cayohuesokid

Yeah, know you, fellow meathead. Shit will happen. It's all good. We'll rock the roof off this market.  I can't wait! Thanks for all you do for the Denver community. I only hope to have the passion you do for CO.You and Jenna rock. Blessed to know you both. Meathead.

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