(l to r) Karl Guggenmos, university dean of culinary education; Ferdinand Metz; and Kevin Duffy, dean of the College of Culinary ArtsMetz was president of the Culinary Institute of America (CIA) from 1980 to 2001. He received his undergraduate and graduate degrees from the University of Pittsburgh and is the first CMC to earn an MBA. He has been instrumental in establishing the Chef's Apprenticeship, the Chef's Certification and the Master Chefs' Certification programs in the United States and has led the American Culinary Federation U.S. Culinary Team to three consecutive world championships at the International Culinary Olympics. He also served as chairman of the board and trustee emeritus of the National Restaurant Association Education Foundation. Today he heads up consulting companies Ferdinand Metz Culinary Innovations LLC and Master Chefs' Associates.
Wednesday, March 18, 2009
Johnson & Wales University (JWU) presented Ferdinand Metz, CMC, president emeritus of the World Association of Chefs' Societies, with an honorary Doctor of Culinary Arts at a commencement ceremony on Feb. 27 to celebrate his life and legacy to culinary arts education.