Expand your knowledge and enhance your business savvy with 30+ free sessions within the Ferdinand Metz Foodservice Forum
The Ferdinand Metz Foodservice Forum is providing the gold-standard, industry-leading educational content that is practical and relevant for today's foodservice professional -- your source for best-practice business strategies:
Industry leaders deliver real, applicable business lessons, the latest information on trends and best practices in the market, and their own opinions of what creates success. Through its co-location with events that bring together 15,000 Industry Professionals in each of the targeted geographical markets, the professional development impact it delivers to the industry is second to none. Ferdinand Metz, Master Chef and Head of the Culinary Institute of America for more than 20 years, has handpicked industry experts that will educate you on:
The Ferdinand Metz Foodservice Forum Program is approved by the American Culinary Federation for Continuing Education Hours
Bring Your Entire Team
Are you the Executive Chef? The Owner? The Manager? The HR Director? The Marketing Guru? The Director of Culinary Innovation? If you work in the restaurant and foodservice industry, you need to join the Forum. The Forum will provide everyone on your staff the most up-to-date information on the topics you need to bring your business to the next level.
Call for Speakers
We are seeking talented speakers who are objective, dynamic and have boundless enthusiasm for sharing their expertise and knowledge. Learn more and submit your session here.
Full Conference Schedule
View the 2016 Program-at-a-Glance here.
Ferdinand Metz is a Certified Master Chef and President Emeritus of the Culinary Institute of America. He is also the past President of the World Association of Chefs Societies and the past Chairman of the NRAEF. 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 Lifetime Achievement Awards from the James Beard Foundation, the American Academy of Chefs, The World Association of Chefs and the National Restaurant Association Educational Foundation (NRAEF). As the former Manager of the Culinary Team USA, Chef Metz led the team to three consecutive world championships and one World Cup, 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 Tournament at the renowned Le Pavilion restaurant in New York City. Chef Metz also founded Ferdinand Metz Culinary Innovations, LLC, a food service consulting firm and is the Managing Partner of the Master Chefs’ Institute. Ferdinand Metz complete biography.