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Post Info TOPIC: Rocky Mountain Institute fall 2012 registration
apcowboy


Founder of The Meat Cutter's Club

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Rocky Mountain Institute fall 2012 registration
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The Rocky Mountain Institute of Meat Professional Program accepting fall 2012 registration: Colorado Certificate Accredited American Culinary Federation Accredited for 64 Continuing Education/Certification Points.
Contact information and dates/times posted on the RMIM website: http://mdenittis.wix.com/rockymountaininstituteofmeat#!__classes Fall 2012
Applies to Colorado or individuals close by due to being spread out over 2 months of Monday nights.

If interested in hosting an Full 8 day, ACF 64 Credit/Certification or non-accredited programming

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 please contact Mark DeNittis program Founder/Educator: mdenittis@markdenittis.com



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Leon Wildberger

Executive Director 
apcowboy


Founder of The Meat Cutter's Club

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RE: Rocky Mountain Institute fall 2012 registration
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Mark M. DeNittis, RMIM Founder/Educator is also in process of getting the 8 day program to have each day individually accredited/certified with the American Culinary Federation so as to allow for single or multiple accredited days, allowing the professional series to be hosted across the nation.



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Leon Wildberger

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butcher29


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RE: Rocky Mountain Institute fall 2012 registration
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Is this a chef type butcher coarse...why is buddy gonna cut meat with a chef knife..lol


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JimmyMac


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RE: Rocky Mountain Institute fall 2012 registration
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Honestly folks... the program at Utah Applied Techinical College in Logan is fantastic and inexpensive.

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extra ecclesiam nulla salus

 
ChefLazar5


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RE: Rocky Mountain Institute fall 2012 registration
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Hello Mark,

You look good in the cooler, Hope all is going well, I just returned from medditerrean crusies. I went to Venice and Bari Italy, Bari was really good, nice clean and met a butcher who does horses. Chef Nograd always said that horse meat was the best, very strong meat.

regards

Alan Lazar

north Miami



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Alan Lazar
ChefLazar5


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RE: Rocky Mountain Institute fall 2012 registration
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Hello Jimmy mac,

Chef Marks course is towards the chefs side of meatcutting. Presently meatcutting is more than just slaughtering. Cutting meat for retail and cutting meat for foodservice are very different. In the words of our mentor, Chef Nograd

"retail is selling meat by the pound and restaurant cutting is by the piece"

 

anyone can work in a slaughter house, cut room but it takes alot of talent to work in the retail cases of high end properties like Dean and Deluca or Usingers in wisconsin.  I have worked so manhy places from wholesale to retail and now teaching meatcutting.



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Alan Lazar
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