p: 720.442.1454
LASTING IMPRESSIONS
EDUCATION + TRAINING
*DeNittis served as a culinary educator and chairperson of Johnson & Wales University Meat Cutting curriculum from 2000 to 2010 and was the chairperson of the lamb section revision team for North American Meat Processors “Meat Buyer’s Guide 6th Edition” 2009.
By 2011, DeNittis founded The Rocky Mountain Institute of Meat’s, ACF-accredited professional culinary butchery curriculum, recreational consumer educational programming and advised on the development of its U.S. military special forces survival butchery programming.
DeNittis has owned/operated and worked in USDA meat manufacturing facilities as well as for various corporations such as Center of the Plate Protein Specialist, National and Regional Sales Director, Corporate Butcher-Chef and Brand Ambassador.
*Chef Profile Career Path Insights Center for the Advancement Foodservice Education 2023 *https://www.cafemeetingplace.com/chef-profile/item/2725-chef-profile-career-path-insights
CURRICULAMB
American Lamb Carcass + Cuts
2009
One of many educational resources authored, and on-camera works, sponsored by the American Lamb Board, and ranching and farming families across the US. Designed for hospitality, foodservice or retail professionals, culinary or ag students, faculty, home chefs, foodie enthusiasts and general consumers alike. Gain a practical understanding of common cuts, terminologies, applications and innovate ideas to menu American Lamb.
ACF CHEF'S FORUM
American Culinary Federation
Live Webinar
American Lamb Butchery
Filmed live from downtown Denver, DeNittis shows basic techniques of fabricating a whole American Lamb Carcass for the American Culinary Federation's Chef's Forum. 2022
CAFE MEETING PLACE:
Center for the Advancement of Foodservice Education Lesson Plan
Part of the American Lamb "Curriculamb" series for professionals, students and consumers that highlights easy, economical ways to incorporate traditoinal classroom or home learning lesson plans on lamb sausage making with limited time, equipment, tools and resources. Full lesson plan including suggested uses and ingredients used in the worldly flavors and global cuisines using fresh ground American Lamb from American Land.
Coffee with CAFE: American Lamb not your usual grind! Center for the Advancement of Foodservice Education Lesson Plan
Includes Full Lesson Plan,
Power Point Presentation, & Video Links
FABRICATING A LEG OF AMERICAN LAMB
CREATING A BRT AMERICAN LAMB LEG ROAST
FRENCHING A RACK OF AMERICAN LAMB
