HOFFMAN ESTATES, Ill., Sept. 28, 2010 (GLOBE NEWSWIRE) -- Le Cordon Bleu (LCB) proudly announces today that Certified Master Chef and World Global Master Chef Ferdinand Metz has joined LCB as executive dean and chairman of the LCB National Advisory Board (NAB). In his new dual role, Metz will oversee the NAB, provide strategic direction and further develop the NAB board. At the same time, he will assist in the design and implementation of innovative new programs, specifically focused on students and industry needs.
"Master Chef Metz brings a breadth and depth of experience and industry knowledge, which will strengthen Le Cordon Bleu's commitment to students across the nation," said Brian Williams, senior vice president responsible for the Le Cordon Bleu Schools in North America. "With his leadership, the LCB National Advisory Board will be better equipped to create and identify training and career opportunities that enhance our students' access to professional development and sustained success in the industry."
Over the years, Metz honed his culinary skills in the prestigious kitchens of Le Pavillon restaurant and the Plaza Hotel in New York City. He went on to begin a 15-year career at the H.J. Heinz Company, where he led the research and development effort as senior manager. Metz gained experience in an education setting while serving as the president of the Culinary Institute of America for more than 21 years.
"I look forward to working with the Le Cordon Bleu National Advisory Board members in developing enhanced opportunities for LCB students as they plan to enter the foodservice and hospitality industry," said Metz. "Le Cordon Bleu, its 17 campuses and more than 75,000 alumni represent a significant pool of talented and dedicated graduates for all categories of our industry."
Among his many professional accomplishments, Metz was instrumental in establishing the American Culinary Federation's (ACF) National Apprenticeship and Certification programs and introduced the Master Chefs' Certification in America. He also spearheaded a successful 20-year effort leading the U.S. Culinary Olympic Team to three consecutive World Championships and one World Cup. Metz was the first-ever Certified Master Chef to earn a master's degree in business administration.
Throughout his career, Metz has been recognized for his countless contributions by receiving numerous, major industry awards, including Lifetime Achievement Awards from the James Beard Foundation, the American Academy of Chefs, the Taste Makers and the National Restaurant Association Educational Foundation. Among other awards, Metz was the recipient of The Medal of the French Republic and Maître D' Honneur by the Chaine des Rotisseurs; the TY Award from the New York State Restaurant Association; the Gold Plate from the International Food Manufacturing Association; National Chef, Educator and Culinarian of the Year from the ACF; Chef of the Year by The Distinguished Restaurants of North America; College of Diplomats by the The National Restaurant Association Educational Foundation; and the American Academy of Chefs Hall of Fame.
Metz also served as president of the World Association of Chefs' Societies, a global organization of 84 countries, representing more than 8 million members. He was chairman of the NRAEF and president of ACF.
About Le Cordon Bleu
Le Cordon Bleu (LCB) is one of the largest providers of quality culinary arts education worldwide. Our network of 17 schools in the United States offers culinary students a hands-on education with faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to pursue fulfilling career opportunities in the culinary arts. LCB does not guarantee employment or salary and is a member of the Career Education Corporation (Nasdaq:CECO) network of universities, colleges and schools. For more information about Le Cordon Bleu, go to www.Chefs.edu.
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