Providing superior services and products to the Rocky Mountain Region and beyond in a timely, consistent manner based on sound working knowledge and experience.
Mark M. DeNittis
Cumulative years of experience have developed a well-rounded perspective within the food and beverage industry. Having numerous years of experience in both industry as well adult education as an instructor at one of the premier Culinary Institutions in the country, Johnson & Wales University has "allowed me to expect nothing less than the highest standards!" Prior experience as a leading chef-manager and culinary executive within premier hotels and clubs across the country including Europe, I present years of solid know-how. I would like to extend an offer of this knowledge as well the combined knowledge of the DeNCo team to those that desire to take their food and beverage department or operation to the next level.
My passion of the culinary craft has taken a wonderful turn now offering my reflection of that passion within the Il Mondo Vecchio brand and line of artisanally crafted salumi products.
Additionally I have, since 2005, been the Educational Chef Consultant and Spokesperson for the American Lamb Board. Publishing numerous recipes and in-print educational works for the foodservice sector, FENI, CAFE, Plate/Meating Place News Magazines, ACF's Culinary Review. Lastly having authored script and been on-camera spokesperson for the creation and production of two educational DVD's with support materials.
Other noted accomplishments include being the author of "Jeep Grille Adventures: Camp Kitchen & Cookbook", 2006 food editor/culinary director for www.JPFreek.com Adventure Magazine and official digital publication of Jeep Jamboree USA, as well previous materials published with www.4x4wire.com, an online magazine. Having also been featured as one of the Ranch Chefs in “The Great Ranch Cookbook” 1996, by Gwen Ashley Walters I have a deep understanding of food writing/editing as well.
A deep understanding of effective and efficient systems and procedures, quality service, and food products are all a part of the total package of what I and the dedicated DeNCo team offer. mdenittis@rockymountaintrade.com
Accolades:
2010:
North American Meat Processors: Meat Buyers Guide 6th Edition
Chairperson Lamb Comittee Revision Team
Read About it: http://www.namp.com/images/namp/NAMPMBG.pdf
Buy the Book: http://64.59.209.28/
May 2008 Gallo Family Gold Medal Artisanal Producer Charcutiere Category "Duck Breast Prosciuttini"
March 2007
1 of 10 Rising Stars Under the Age of 40 Meat Processing News
CAFE Mis En Place
CAFE Mis En Place
AMERICAN LAMB BOARD:
- American Lamb Carcass and Utilization DVD 2009
- American Lamb Fabrication DVD 2006
- Culinary Instruction Sheets
- Value Cuts Lesson Plan: Making the Most of American Lamb
Speaking Engagements/Seminar Facilitator:
Plate Magazine/Meating News Magazine Value Cuts Seminar 2009 Austin, TX
ACF Western Regional Conference 2007 ID American Lamb, American Land
FENI Educators National Conference 2007 Chicago, Las Vegas 2008 & 2009
CAFE Educators Leadership Conference 2007 Scottsdale, AZ
CHEF EDUCATOR MAGAZINE Summer 2006: Fabrication a Leg of American Lamb, author
Featured in: SIZZLE Magazine; American Culinary Federation: Fall 2006 Frenching a Rack of American Lamb
SIZZLE Magazine; American Culinary Federation: Summer 2009 Sandwiches for Summer