Biography of ferdinand metzger

THE REBIRTH OF AMERICAN CUISINE AND THE RISE OF THE CIA

a Narrative Table of Contents

INTRODUCTION

The emergence of an internationally recognized and innovative American Cuisine is told from the vantage point of Ferdinand Metz, a Certified Master Chef who directly experienced and passionately participated in this evolution, most notably, as CIA president, directing the fortunes of the foremost institution of its kind in America, if not beyond.

The inspiration for writing this book is based on my experiences as a cook and pastry apprentice and my upbringings in my family’s small hotel, restaurant and butcher shop near Munich.

Later, as a young immigrant I cooked at Le Pavillon, widely heralded as the best restaurant in America at that time and the venerable Plaza Hotel, two of New York City’s most celebrated establishments of their time. The glaring omission of previously published accounts of the far-reaching impact of culinary education,