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