Date: 7/2/2012
Title: Cook Street School of Culinary Arts offers
Foundations of Meat Fabrication, a butchery course taught by founder of the Rocky Mountain Institute of Meat founder, Mark DeNittis.
Cook Street is delighted to announce a new extension course, the Foundations of Meat Fabrication Professional Series. Taught by Mark DeNittis, founder of the Rocky Mountain Institute of Meat, owner of Il Mondo Vecchio, and a member of the Denver Five, this class offers the once-in-a-lifetime chance to master all facets of meat productions under the tutelage of a local master. This hands on class will offer 36 hours of instruction, including 16 hours of lecture/demonstration and 20 hours of lab/applied skills in Cooks Street's own kitchen (that's right: we'll be butchering whole carcasses hand-on!). Students will learn basic butchery and meat fabrication, from safety to grading, product acquisition to advanced processing. The result? Skills to last a lifetime (and help make your career).
