Blurbs for “From Many We are One”
Chef Ferdinand Metz: I am fortunate to count many of America's outstanding chefs in my circle of friends. They all were kind enough to review the book's narrative and to provide me with their comments:
“The book is dedicated to American cooks, all of whom, played - and continue to play - a role in the evolution of American Cuisine. We in turn dedicate our attention to Chef Metz for his role in mentoring us all”
Thomas Keller, Chef/Proprietor, The French Laundry
"Some of my favorite American culinary history and mentors are in this book From Many We are One. Pavillon's Henri Soule, Joe Baum and James Beard, the fabulous Delmonico's and Antoine's, all leading to the present state of today, what Ferdinand Metz calls the young cooks "envisioning a fast track to TV stardom, fame, and fortune." And now, post pandemic, an inspection of American food culture. If "A Nation is what it Eats," now is the time to future it out. This important book does.
Jeremiah Tower, American Celebrity Chef
“Extending our presence from Hyde Park to California’s Napa Valley has been a catalyst to uniting the food and wine communities, while pioneering, along with many others the concept of an American cuisine. Greystone, the former home of the Christian Brothers and Hyde Park, former home of the Jesuits create an amazing sense of place and inspiration for learning”
Alan Plassche, CIA Chairman 1991-96
“Culinary History is the Rock our Profession is built on, it guides and helps us to advance the state of food and dining in America.
Ferdinand Metz's book is definitely a must read “
Frederic "Fritz" Sonnenschmidt CMC
“Ferdinand Metz is a brilliant chef and, and he has written the definitive history of American Cuisine. This engrossing account could only come from someone who has been innovating on the front lines of gastronomy. He has my admiration and respect and From Many We are One will be a treasured book in my library”
Drew Nieporant, American Restauranteur
"How the food service industry has grown and developed in the last 50 years or so is truly amazing, and I applaud Ferdinand Metz for chronicling so well this journey with cuisines we’ve all shared."
Richard Melman, Lettuce Entertain you Enterprises
“The rich cultural history of cooking in America is integral to its future success. Remembering the fundamentals, discipline, craftsmanship and having an open mind will fortify that growth”
Ed Brown ’83, President Restaurant Associates
“This important journey through the last 50 years of American Culinary history is a must read for all young and old culinarians. My favorite line in the book is the chapter titled “The Secret lies in the Details” which has been my personal motto and has formed the basis for all my professional success. The wisdom and storytelling are easy to engage with”
Cindy Pawlcyn, Pioneer-Wine Country Cuisine
“In this fascinating book, Chef Ferdinand Metz offers us a bird’s-eye view of the sweeping changes in so many aspects of America’s recent gastronomic history, one that he had a profound influence upon. This is an important work, one that enthusiasts and professionals alike should put on their reading list”
Jasper White Chef/Author
"The fascinating and compelling "From Many We Are One" is a concise and comprehensive narrative of how American cuisine achieved its radiant perch in today's society."
Marcel DeSaulnier, “Guru of Ganache”
“Even so, I unquestionably accepted that haute cuisine was the sole domain of white European males…and therefore off-limits to every other kind of aspiring chef. The CIA dismantled those barriers, opening up the field for me and countless others. Ferdinand Metz skillfully illuminates the historical importance of the CIA, the rise of American cuisine in its own right, and the hurdles that the food industry faces moving forward”
Sara Moulton, American Author, TV Personality
“The world of culinary arts is in a great place and the interest of food and the chefs that prepare is at an all-time high. Authored by Ferdinand Metz, who was an influential driver of this journey, “From Many We Are One" reflects his vision and commitment to American Cuisine”
Edward G. Leonard, Certified Master Chef
“MC Metz is one of the most influential chefs in American history. His legacy of career achievements and passion for mentorship has paved the way for many career professionals of the hospitality industry. A true visionary and pioneer of modern American cuisine his impact will be felt for generations to come”
Daryl Shular, Certified Master Chef
“Readers of this book enjoy a glorious story of how the Culinary Institute of America, the American Chef and the cuisine of America have changed the world”
Americo DiFronzo, Past Chair of the American Academy of Chefs
“Master Chef Metz has always been a visionary and trendsetter, a mentor and educator, he is a dominant force in the American
foodservice industry. I highly recommend his book “From Many We are One", an essential reading and invaluable inspiration for any chef, professional culinary school and student”
Chef Roland E Schaeffer CEC, AAC, HOF
"From Many We Are One chronicles the journey of modern-day chefs and cooks from our beginnings in the great kitchens of Europe to the founding of the Culinary Institute of America and to the chefs of today. For all of us who worked our way up in America's kitchens, supported by the CIA and the chefs who came before us, this book helps to tell our stories as cooks, chefs, celebrities, TV stars, and even advocates”
Ann Cooper, Author, Chef Educator
“From Many We Are One is a must read for culinarians and food enthusiasts alike. It is packed with valuable lessons for the young chef and unforgettable memories for the older generation”
Hartmut Hanke, Certified Master Chef
“Bravo for this Book. Nobody else could treat this subject better than you. We all thank you for sharing the real truth with the public”
Amicalement. André Soltner, French Chef and Author
“American cooking developed from multiple sources and inspirations. Ferdinand Metz with his vast experience as cook, business executive and educator is uniquely positioned to explain in his book how the different trends melded into a cohesive style followed and accepted by many in the hospitality industry”
Arno Schmidt, Exec. Chef, Author, CIA Trustee Emeritus
"Chefs have traveled a very storied road, as so well documented by Ferdinand Metz. Now, more than ever, we need to appreciate the chefs that continue to understand the larger relationships of our food system and implement positive change in their community, the environment, and our diverse world"
Brendan Walsh, CIA Dean of Culinary Arts
“From Many We are One” is a must read that tells a never been told story of the emergence of “American Cuisine” and the “American Chef” by someone who not only lived it but helped shape where we are today”
Jonathan Moosmiller, Certified Master Chef
I have known Ferdinand Metz for 50 years, introduced by my father, Jacob Rosenthal, who preceded him as President of the Culinary Institute of America. My father believed in and was committed to the vision of the CIA becoming the finest program for educating male and female chefs and food industry executives in the World. He understood that Ferdinand shared this vision, and that he had the necessary knowledge and leadership skills. He very much supported his being chosen as President by the CIA Board
Douglas Rosenthal, Partner · Constantine Cannon LLP
“In this fascinating book, Chef Ferdinand Metz offers us a bird’s-eye view of the sweeping changes in so many aspects of America’s recent Gastronomic History, one that he had a profound influence upon. This is an important work, one that enthusiasts and professionals alike should put on their reading list.
Jasper White, Chef/Author
Even so, I unquestionably accepted that haute cuisine was the sole domain of white European males…and therefore off-limits to every other kind of aspiring chef. The CIA dismantled those barriers, opening up the field for me and countless others. Ferdinand Metz skillfully illuminates the historical importance of the CIA, the rise of American cuisine in its own right, and the hurdles that the food industry faces moving forward.
Sara Moulton, American Author, TV Personality
The book From "Many We Are One" authored by Ferdinand Metz, who was an integral part of the journey. His essential writing showcases the historic journey we all have traveled and experienced. He shares with us the present state of the profession would not be where it is today setting the stage for a great future.
Edward G Leonard, Certified Master Chef