“Aside from Ferdinand Metz, there is no other person in America that has witnessed, supported and actively influenced the evolution of American Cuisine, while stewarding for 21 years the fortunes of the Culinary Institute of America, the country’s most influential culinary college."
Stephen Michaelides, Former Editor in Chief/Associate Publisher - Restaurant Hospitality Magazine
certified Master Chef Ferdinand Metz - Biography
Ferdinand Metz grew up in Germany where his parents owned a hotel, butcher shop and restaurant. At the age of 15, he started an apprenticeship in Baking and Pastry, followed by an apprenticeship in Cooking. Because his older brother was designated to take over the business, Ferdinand was free to pursue his culinary career in the United States. He worked at the Preakness Hills Country Club, at the famed Le Pavillon restaurant and the Plaza Hotel in New York City. He went on to begin a 15-year career at the H.J. Heinz Company, where he led the Research and Development effort as Senior Manager.
Ferdinand Metz was instrumental in establishing the Chefs’ Apprenticeship, Certification and Master Chefs’ Certification program in America in the mid-70’s, and he spearheaded a 20 year successful effort of leading the United States Culinary Olympic Team to three consecutive world championships. He also served for four years as President of the American Culinary Federation and was the first ever Certified Master Chef, who also had earned a master’s degree in business administration.
As president of the Culinary Institute of America for 21 years, Ferdinand Metz saw over 30,000 students graduate, many of whom would become leaders in the culinary field. He was recognized for his contributions by having received almost every major award, including the Lifetime Achievement Award and the induction into Who Is Who in Cooking by the James Beard Foundation, The Medal of the French Republic and as one of three recipients in the United States the Maître D’ Honneur by the Chaîne des Rôtisseurs.
Today he leads his two consulting companies, Ferdinand Metz Culinary Innovations and Master Chefs’ Institute. As President Emeritus of the Culinary Institute of America, as Past Chairman of the National Restaurant Association Educational Foundation and as Past President of the World Association of Chefs, a global organization of over ten million culinarians representing 74 countries Ferdinand Metz enjoys a domestic and international culinary presence.
Resume
PROFESSIONAL
Managing Partner - Master Chefs’ Institute, 2003 - Present
President Emeritus - The Culinary Institute of America, 2001- Present
Owner - Café Cappuccino and Gourmet Cooking School, 1976-1980
Chef Tournant - Le Pavillon Restaurant, NYC, 1962-1964
Co-Author - The Culinary Olympics Cookbook 1976, 1980, 1984, 1988
EDUCATION
Master of Business Administration - University of Pittsburgh, 1975
PROFESSIONAL CREDENTIALS
Certified Master Chef - The American Culinary Federation, 1982
INTERNATIONAL COMPETITION AWARDS
Member, Captain and Manager of U.S. Culinary Olympic teams 1968-1988
Led the American Team to victory in the 1986 Culinary World Cup.
Captained three consecutive World Championships - International Culinary Olympics
INTERNATIONAL AWARDS
The Medal of the French Republic
The Caterina de Medici Award - Florence, Italy
HONORARY AWARDS
Man of the Year - Escoffier Society
Maître D’ Honneur - La Chaîne des Rôtisseurs
Gold Medal - Master Chefs of France
Silver Spoon Award - Food Arts Magazine
Lifetime Achievement Award - American Academy of Chefs
Who Is Who in Cooking in America - James Beard Foundation
Lifetime Achievement Award - James Beard Foundation
Induction into the Hall of Fame - American Academy of Chefs
Honorary Gold Plate - International Foodservice Manufacturers
National Culinarian, Educator and Chef of the Year - American Culinary Federation
College of Diplomats - National Restaurant Association Educational Institute
Order of the White Rose of Finland, First Class with Golden Cross
PROFESSIONAL MEMBERSHIPS
La Chaîne des Rôtisseurs
American Academy of Chefs
The James Beard Foundation
World Association of Chefs’ Societies
AFFILIATIONS
President - World Association of Chefs’ Societies, 2004-2008
Past Chairman - National Restaurant Educational Foundation, 2004-Present
Trustee - Centre International de Glion, Switzerland, 1987-1997
Trustee - Council of Independent Colleges and Universities, 1983-1992
International Culinary Judge for the United States, 1980-Present
President - American Culinary Federation, 1979-1983
Honorary Trustee - The Culinary Institute of America, 2001-Present