|
|
About RMTE, LLC:  | Providing superior services and products to the Rocky Mountain Region and beyond in a timely, consistent manner based on sound working knowledge and experience. Fostering lasting working relationships based on honesty, trust, good values and ethics harboring prosperity and growth for all. RMTE is a highly creative, forward thinking, goal-oriented organization with solid industry experience. Demonstrating experience in creating and implementing systems and procedures for operational management in order to meet budgeted goals for your company. Highly organized with the ability to manage multiple projects and meet deadlines. A strong work ethic combined with a commitment to meet and exceed expectations in all projects undertaken. Team players, working effectively and efficiently with exemplary training, communication, and presentation skills.
|
| Background
Mark M. DeNittis, President and Founder |
My cumulative years of experience have developed a well-rounded perspective with expertise in food and beverage operations. Having numerous years of experience both in industry and in 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. In addition to teaching I am presently the Educational Chef Consultant and Spokesperson for the American Lamb Board. Other accolades include being a published food editor for www.4x4wire.com, an online magazine. I have also been featured as one of the Ranch Chefs in “The Great Ranch Cookbook” 1996, by Gwen Ashley Walters. My prior experience as a leading chef-manager at premier hotels and clubs across the country including Europe, I present years of know-how. I would like to extend an offer of this knowledge to those that desire to take their food and beverage department or operation to the next level. A deep understanding of effective and efficient systems and procedures, quality service, and food products are all a part of the total package. My passion of the culinary craft has taken another wonderful turn introducing my reflection of that passion is Il Mondo Vecchio line of artisanally crafted Salumi products. Tante Grazie, Mark M. DeNittis President/Salumierie/Chef
| ACCOLADES AND ARTICLES March 2007 1 of 10 Rising Stars Under the Age of 40 Meat Processing News Pages 10, 11, 16, 18 CAFE Ameican Lamb From American Land CAFE Mis En Place AMERICAN LAMB BOARD: - Fabrication DVD
- Culinary Instruction Sheets
- Value Cuts: Making the Most of American Lamb
CHEF EDUCATOR MAGAZINE Summer 2006: Fabrication a Leg of American Lamb SIZZLE Magazine American Culinary Federation: Fall 2006 Frenching a Rack of American Lamb |
|