Cafe Society

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

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