Chef Ferdinand Metz - Full Resume
PROFESSIONAL RESUME
Managing Partner - Master Chefs’ Institute, 2003 - Present
President Ferdinan - Metz Culinary Innovations, 2002 – Present
President Emeritus - The Culinary Institute of America, 2001 – Present
President - The Culinary Institute of America, 1980-2001
Senior R&D Manager - H.J. Heinz Company, 1965 - 1980
Owner - Café Cappuccino and Gourmet Cooking School, 1976-1980
Banquet Chef - The Plaza Hotel, NYC, 1964 - 1965
Chef Tournant - Le Pavillon Restaurant, NYC, 1962-1964
Sous Chef-Preakness Hills Country Club, 1961 - 1963
Author - The Culinary Olympics Cookbooks, 1976, 1980, 1984, 1988
EDUCATION
Master of Business Administration - University of Pittsburgh, 1975
Undergraduate - Business Administration-University of Pittsburgh, 1973
PROFESSIONAL CREDENTIALS
Certified Master Chef - The American Culinary Federation, 1982
Apprenticeship in Culinary Arts-Trade College, Munich Germany, 1960
Apprenticeship in Baking and Pastry Arts-Trade College-Munich, Germany, 1959
INTERNATIONAL COMPETITION AWARDS
Member, Captain and Manager of the U.S. Culinary Olympic teams 1968-1988
Ferdinand Metz won over 30 gold medals in international competitions.
As the team manger, he won the Culinary World Cup in 1986 and led Team U.S. to three consecutive World Championships at the International Culinary Olympics.
INTERNATIONAL AWARDS
The Medal of the French Republic
The Caterina de Medici Award - Florence, Italy
The Hotel Olympia Gold Medal of the British Chefs’ Society
The Grand Prize for Culinary Arts by the German Government
HONORARY AWARDS
Man of the Year – Escoffier Society
Lifetime Achievement Award – Tastemasters
Maître D’ Honneur – La Chaîne des Rôtisseurs
Top 25 Movers and Shakers – Self Magazine
Gold Medal - Master Chefs of France
Ty Award – New York Restaurant Association
Silver Spoon Award – Food Arts Magazine
Leadership Award – Restaurant Business 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
Corning Higher Education Award – Commission of Independent Colleges and Universities of New York
Honorary Gold Plate - International Foodservice Manufacturers
Top 50 Most Influential People in FoodService - Nations Restaurant News
National Culinarian of the Year - American Culinary Federation
National Chef of the Year - American Culinary Federation
National Educator of the Year - American Culinary Federation
College of Diplomats - National Restaurant Association Educational Institute
Chef of the Year - Distinguished Restaurants of North America
Order of the White Rose of Finland, First Class with Golden Cross
PROFESSIONAL MEMBERSHIPS
Vatel Club
La Chaîne des Rôtisseurs
Research Chefs of America
American Academy of Chefs
American Culinary Federation
The James Beard Foundation
Les Amis D’ Escoffier Society
Société Culinaire Philanthropique
World Association of Chefs’ Societies
HONORARY MEMBERSHIPS
International Chefs’ Association
German Chefs’ Association
Canadian Culinary Federation
American Dietetic Association
World Association of Chefs’ Societies
AFFILIATIONS
President - World Association of Chefs’ Societies, 2004-2008
Past Chairman - National Restaurant Educational Foundation, 2004-Present
Trustee and Treasurer - National Restaurant Educational Foundation, 1985-2004
Trustee -Centre International de Glion, Switzerland, 1987-1997
Trustee - Council of Independent Colleges and Universities, 1983-1992
Vice President - World Association of Chefs’ Societies, 1981-1985
Trustee - Saint Francis Hospital, Poughkeepsie, 1981-1990
International Culinary Judge for the United States, 1980-Present
Honorary Judge of the World Association of Chefs Societies, 2008-Present
President - American Culinary Federation, 1979-1983
National Chairman Culinary and Master Chef Committees, 1976-1985
Trustee - The Culinary Institute of America, 2001-2018