Ferdinand Metz

Ferdinand Metz is a Certified Master Chef, Dean for Le Cordon Bleu. and the past President of the World Association of Chefs Societies. Ferdinand Metz was selected to lead the Forum because of his breadth and depth of experience, which includes his influence on the American foodservice industry and for his achievements in the culinary industry having received the James Beard and American Academy of Chefs Lifetime Achievement Awards. As the former Manager of the Culinary Team USA, Chef Metz led the team to three consecutive world championships and was author of four editions of The Culinary Olympics Cookbook. His foodservice experiences include two apprenticeships in culinary arts and baking and pastry arts, 15 years as Senior R & D Manager of Heinz, as well as positions as Banquet Chef at New York's prestigious Plaza Hotel and Tournant at the renowned Le Pavilion restaurant in New York City. Chef Metz also founded Ferdinand Metz Culinary Innovations, LLC, a food service consulting firm as well as Masterchefs-LLC.