He was instrumental in establishing the Chefs’ Apprenticeship, Certification and Master Chefs’ Certification program in America. His contributions to the United States Culinary Olympic Team resulted in three consecutive World Championships and one World Cup.
Who did Ferdinand Metz work with?
Metz provides his first-hand account of the twelve-year journey from 1976-1988 of the American culinary team, winning three consecutive World Championships and one Culinary World Cup. Together with chef Mathew Peters of Per Se winning the Bocuse D’Or competition, American cuisine is now showcased to the world.
What inspired Ferdinand Metz to become a chef?
Metz: It was decided for me. When I grew up in Germany my parents had a small hotel, restaurant and butcher shop. My brother and I grew up in that environment and it was almost a foregone conclusion that we would enter the field in one capacity or another.