Books By Ferdinand E. Metz - Author

Certified Master Chef Ferdinand Metz received his early culinary training at the small hotel, butcher shop and restaurant, owned by his parents in the rural Bavarian town of Kaufbeuren. After completing two apprenticeships in the cooking and pastry disciplines, he immigrated at the age of 19 to the United States, where he gained valuable experiences working in all facets of the food industry, including food research and development. Cooking at Le Pavillon, often cited then as the best restaurant in America allowed Chef Metz to experience the highest level of excellence in cooking, which shaped, if not dominated his evolving philosophy on food and hospitality all shared in this book. Recognized for his contributions Chef Metz earned virtually every major award, including the James Beard Lifetime Achievement, leading the US Culinary Olympic team to three World Championships and one World Cup and earning over 30 Olympic and international gold medals, the Medal of the French Republic, The Order of the White Rose