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."