VOL1 2019

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

Issue link:

Contents of this Issue


Page 19 of 139

Meet Ferdinand Metz, CMC CHEF FERDINAND METZ'S Certified Master Chef status represents the pinnacle of professionalism and skill, and is the highest and most demanding level of achievement offered by the American Culinary Federation. When asked if he is the first chef in his family, he said, "My father was a master charcutier and a master chef, and my brother is a master chef and pastry chef, as I am. My other brother is a pastry chef, and my sister is a hotel/restaurant manager—so you can see—it is all in the family." Chef Metz's distinguished career in the food-service industry started at age 15, with an apprenticeship in Baking and Pastry. He has worked at several distinguished restaurants in the United States, including the Plaza Hotel in New York City, as well as spending 15 years at the H.J. Heinz Company as senior manager of Research and Development. His skills and talent have served him well in competition judging, food-industry consulting, leadership, and teaching. As president of the Culinary Institute of America for 21 years, he saw over 30,000 students graduate, many of whom would become leaders in the culinary field. He also served a term as president of the World Association of Chefs Societies (WACS), a global network of over 10 million professional chefs worldwide. Today, Chef Metz leads two consulting companies—Ferdinand Metz Culinary Innovations and Master Chefs' Institute. Throughout his career, Chef Metz has strived to push culinary standards to new heights. He was instrumental in establishing the Chefs' Apprenticeship, Certification and Master Chefs' Certification program in America. His contributions to the U.S. Culinary Olympic Team resulted in three consecutive World Championships and one World Cup. How did you become involved with the Chaîne des Rôtisseurs? As president of the Culinary Institute of America, I worked with our CIA trustee Burt Hobson to stage one of the first, if not first, Jeunes Chefs competitions. Do you have a favorite Chaîne event or moment? Clearly, that competition was a dual highlight, providing a new pur- pose for La Chaîne, by focusing on the future, and it was also then when I received the honorary Chaîne medallion. Mid-Hudson at the Culinary Institute of America Maître d'Honneur Ferdinand Metz, CMC. OUR CHAÎNE CHEFS 18 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL1 2019