Executive dean, advisory board chair, Le Cordon Bleu
Ferdinand Metz has seen the foodservice industry from many vantage points during his long career. Growing up in Germany, he served two apprenticeships – in cooking, and pastry making and baking. Afterward he came to the United States, where he took a job as chef tournant at Henri Soulé’s celebrated Le Pavillon in New York, and later as banquet chef at The Plaza Hotel. He then spent 15 years at H.J. Heinz Co., heading research and development. He also worked for 20 years ...
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