(l to r) Karl Guggenmos, university dean of culinary education; Ferdinand Metz; and Kevin Duffy, dean of the College of Culinary ArtsWednesday, March 18, 2009
JWU presents Metz with Doctor of Culinary Arts
Johnson & Wales University (JWU) presented Ferdinand Metz, CMC, president emeritus of the World Association of Chefs' Societies, with an honorary Doctor of Culinary Arts at a commencement ceremony on Feb. 27 to celebrate his life and legacy to culinary arts education.
(l to r) Karl Guggenmos, university dean of culinary education; Ferdinand Metz; and Kevin Duffy, dean of the College of Culinary Arts
Metz was president of the Culinary Institute of America (CIA) from 1980 to 2001. He received his undergraduate and graduate degrees from the University of Pittsburgh and is the first CMC to earn an MBA. He has been instrumental in establishing the Chef's Apprenticeship, the Chef's Certification and the Master Chefs' Certification programs in the United States and has led the American Culinary Federation U.S. Culinary Team to three consecutive world championships at the International Culinary Olympics. He also served as chairman of the board and trustee emeritus of the National Restaurant Association Education Foundation. Today he heads up consulting companies Ferdinand Metz Culinary Innovations LLC and Master Chefs' Associates.
(l to r) Karl Guggenmos, university dean of culinary education; Ferdinand Metz; and Kevin Duffy, dean of the College of Culinary Arts
CIA to host third annual Augie Awards gala
Culinary Institute of America (CIA) will host the 2009 CIA Leadership Awards, held in honor of Auguste Escoffier, at Cipriani 42nd St. in New York City. Proceeds of the third annual "Augie Awards" will benefit the culinary students through CIA's scholarship endowment.
Ferran Adrià (photo below), self-proclaimed deconstructivist and chef/co-owner of ElBulli in Roses, Spain, on the Costa Brava, is the recipient of the 2009 Chef of the Year Award. Adrià, a native of Barcelona, has been ElBulli's head chef for 22 years. ElBulli is only open from April to October. Adrià spends the remaining six months of the year perfecting recipes in his workshop in Barcelona. Over the past six years, the restaurant has been named the World's Best Restaurant four times by England's Restaurant magazine.
Grant Achatz (photo below), chef/owner of Alinea in Chicago, will receive the Alumnus of the Year Award. Achatz, a 1994 CIA graduate, worked at The French Laundry in Yountville, Calif., and Trio in Evanston, Ill., before opening Alinea in 2005. He has won multiple awards from the James Beard Foundation, including Rising Star Chef of 2003 and Best Chef: Great Lakes in 2007. Alinea was named the Best Restaurant in America in 2006 by Gourmet magazine.
John J. Profaci, Sr. (photo below), president and founder of Colavita USA, is being inducted into the CIA Hall of Fame. Profaci, credited with opening the North American market to genuine Italian extra-virgin olive oil, started selling Enrico Colavita's olive oil in the United States in 1978. The company later expanded to import and distribute Italian specialty foods such as pasta, sauces and balsamic vinegar. Profaci and Colavita provided the financial support to help the CIA open the Colavita Center for Italian Food and Wine in 2001.
For more information on the Augie Awards gala, visit CIA's Web site.
Ferran Adrià (photo below), self-proclaimed deconstructivist and chef/co-owner of ElBulli in Roses, Spain, on the Costa Brava, is the recipient of the 2009 Chef of the Year Award. Adrià, a native of Barcelona, has been ElBulli's head chef for 22 years. ElBulli is only open from April to October. Adrià spends the remaining six months of the year perfecting recipes in his workshop in Barcelona. Over the past six years, the restaurant has been named the World's Best Restaurant four times by England's Restaurant magazine.
Grant Achatz (photo below), chef/owner of Alinea in Chicago, will receive the Alumnus of the Year Award. Achatz, a 1994 CIA graduate, worked at The French Laundry in Yountville, Calif., and Trio in Evanston, Ill., before opening Alinea in 2005. He has won multiple awards from the James Beard Foundation, including Rising Star Chef of 2003 and Best Chef: Great Lakes in 2007. Alinea was named the Best Restaurant in America in 2006 by Gourmet magazine.
John J. Profaci, Sr. (photo below), president and founder of Colavita USA, is being inducted into the CIA Hall of Fame. Profaci, credited with opening the North American market to genuine Italian extra-virgin olive oil, started selling Enrico Colavita's olive oil in the United States in 1978. The company later expanded to import and distribute Italian specialty foods such as pasta, sauces and balsamic vinegar. Profaci and Colavita provided the financial support to help the CIA open the Colavita Center for Italian Food and Wine in 2001.
For more information on the Augie Awards gala, visit CIA's Web site.
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