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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?