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.

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Page 20 of 139

What was your favorite dish to prepare? One of the most memorable was the coulibiac served at Le Pavillon. The salmon, sturgeon vesiga, and brioche crust was a perfect example of a har- mony of flavors and contrast in textures. Who were your culinary mentors? Heading the list was my father, a master chef and master charcutier, who directed my early career. Once in America, I was fortunate to benefit from the mentorships of Fritz Freudenstein, manager of the Astor Hotel; Andre Rene, chef of the Plaza Hotel; and Henri Soulé and his chef, Clément Grenier, of the famed Le Pavillon, all in New York City. Jacob Rosenthal, for- mer president of the CIA, was a great influence and teacher when I assumed the stewardship of the Culinary Institute of America in 1980. What do you enjoy about teaching culinary students? In teaching, one always learns, because students will ask challenging ques- tions and deserve correct answers. The most meaningful legacy of a teacher are the students he or she mentored. Sharing in their aspirations and success are the true, if not only, rewards any teacher can hope for. How do you juggle everything you do on a 24/7 schedule? They say, "Busy people get things done." I run two companies, one, the Master Chefs' Institute, which evaluates food-service products and equip- ment for some of the most notable food companies in America. The other company is a consulting arm for the restaurant/food-service industry. In addition, I am currently completing the manuscript for my new book, called The Evolution of American Cuisine, as Influenced by the CIA. What do you believe is the key to your success in the culinary world? Having completed two apprenticeships in Baking and Pastry and in Cooking, I had a unique background that most chefs do not have. I was fortunate to have had great mentors. In 1980, I became the only person in America hold- ing a master's degree in business and being a Certified Master Chef. I made it my goal to experience a variety of food establishments, such as restaurants, clubs, hotels, and R&D, which gave me a great perspective and appreciation of all sectors and I never stopped learning. I love cooking, cook every day, and learn something each day. G WINTER SQUASH CHOWDER INGREDIENTS PROCEDURE 1 Acorn squash 1 Butternut squash Clean and wrap into aluminum foil Place on a tray with some water in it Bake at 375 °F for about one hour or until squash is soft. (Depends on ripeness and size). Puree one half and dice the other half. 2 onions minced 3 carrots, diced 3 tbsp. vegetable oil 4 garlic cloves minced Sauté onions and carrots in vegetable oil or bacon fat add garlic and sauté some more without browning. 5 tbsp. Curry powder 1 tsp. Cardamom 1/2 tsp. Cinnamon 1/8 tsp. nutmeg 5 cups chicken broth Add curry powder, cardamom, nutmeg and cinnamon sauté a little longer and add chicken broth. 2 green apples, diced 2 cups corn Add diced apples and corn and bring to a boil. (Optional: add 1/2 cup of cream to give the chowder a more velvety consistency or 1/2 cup of chopped bacon) Simmer chowder for about 30 minutes, season with salt and pepper and serve with toasted squash seeds or croutons and chopped scallions. This recipe is the sole property of Ferdinand E. Metz and is intended for private use only. Any publication, reproduction and use of this recipe, without the written consent of Ferdinand E. Metz, are strictly prohibited. DISTINGUISHED ACHIEVEMENTS AND AWARDS James Beard Lifetime Achievement Award Medal of the French Republic Caterina di Medici Award Hotel Olympia Gold Medal of the British Chefs' Society Grand Prize for Culinary Arts by the German Government Order of the White Rose of Finland President Emeritus, Culinary Institute of America President, World Association of Chefs Societies (2004-2008) President, American Culinary Federation (1979-1983) OUR CHAÎNE CHEFS 2 0 1 9 v 1 :: G A S T R O N O M E :: 19

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