Ferdinand Metz

  • Birth

    Born 1941 in Muich Germany. He grew up in Germany where his parents owned a hotel, butcher, and restaurant. At the age of 15, he started an apprenticeship in baking and pastry, followed by an apprenticeship in cooking
  • Period: to

    ferdinand metz

    Hes still alive?
  • serving

    serving

    Served 4 years as president of the American Culinary federation
  • Education

    Education

    Master degree- Business Administration
    He also went to undergrad at the University of Pittsburgh
  • chef certification

    chef certification

    He was the first ever master chef
  • olympics

    olympics

    Lead the unitedstates culinary olympic team to three consecutive world championships and one World Cup
  • Culinary insitute of America

    Culinary insitute of America

    Not only did he help start this program he also was the first ever president of the culinary institute of America for 21 years
  • awards

    awards

    Saw over 30,000 students graduate
    Received almost every major award
  • stuffed halibut

    stuffed halibut

    its a very versatile fish. You can use this recipe as a base for endless variations by swapping different ingredients. This was the first dish Ferdinand was really proud of.
  • spritz kuchen

    spritz kuchen

    Its a German pastry that is popular during the carnival season. Its a dough thats piped in circles then fried and iced.
  • Almond raspberry torte

    Almond raspberry torte

    Its a German dessert topped with raspberries. A torte is like a brownie but thicker.