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Birth
Born in Munich, Germany. Exact birth date is unknown. -
Period: to
Apprenticeships
Started an apprenticeship in Baking and Pastry Arts at a Trade College in Munich at the age of 15, while finishing in 1959. Another apprenticeship was completed in Culinary Arts at a Trade College in 1960. -
Period: to
Sous Chef
Worked as a Sous Chef in the Preakness Hills Country Club -
Period: to
Banquet Chef
Worked at The Plaza Hotel in New York City from 1964-1965. -
Period: to
Senior R&D Manager
Became the Senior R&D Manager at H.J. Heinz Company from 1965-1980. -
Undergraduate Studies - Business Administration
Attained his undergraduate in Business Administration at the University of Pittsburgh. -
Master of Business Administration
Attained Master of Business Administration at the University of Pittsburgh. -
Period: to
Restaurant Owner
Owner of Cafe Cappuccino and Gourmet Cooking School from 1976-1980. -
Period: to
Culinary and Chef Institutes
Has now worked in various Culinary and Chef Institutes from 1980-the present day. -
Awards
Was given the honor of "Man of the Year" by the Escoffier Society (Date Unknown). Was awarded a Gold Medal the Master Chefs of France (Date Unknown). Was given the Ty Award by the New York Restaurant Association (Unknown). Metz was also inducted into the American Academy of Chefs Hall of Fame. -
Global Master Chef
Is now regarded as a Global Master Chef. -
Recipe: Eggplant with Curry Sauce
https://youtu.be/wby-TKr8KjM
If link doesn't work, just look up "Ferdinand Metz Video" -
Recipe: Stuffed Halibut
"These halibut fillets are stuffed with a mixture of cream cheese and salad shrimp. If the thick filets are not available, you can spread the cream cheese mixture on top of the thinner filets and fold in half, using a tooth pick to keep in place during cooking. The fresher the fish for this recipe, the better! This is great served with fresh steamed broccoli." (allrecipes.com)
