Congratulations John Metcalfe Chef of the Year 2009

Currently serving as the Director of Culinary Arts for the College of Southern Nevada (CSN), Chef John Metcalfe has an extensive background in culinary arts. At age 15 he discovered his interest in cooking and baking while working at local restaurants in Bennington, Vermont. After cooking for three years he enlisted in the United States Army. During five years of active duty he excelled as a sergeant in the Army’s food and beverage operations receiving an Army Commendation Medal, an Army Achievement Medal, and second place in the Philip B. Connelly Competition for the training program he created. This last honor is the highest food service award in the United States Army.

In order to further develop his culinary skills, Chef Metcalfe attended the Culinary Institute of America. Upon graduating with honors, he re-entered the industry as a pastry chef for Blue Plate Catering in Chicago, Illinois. Over the years Chef Metcalfe has shared his cooking and baking expertise in a variety of positions and locations throughout the country: Chef de Partie at Walt Disney World’s Victoria and Albert’s (four star restaurant), Sous Chef at L’Auberge Du Cochon Rouge (three star Restaurant), Executive Chef at London Underground, Banquet Chef at Caesars Palace, and Chef de Cuisine at the Stratosphere’s Top of the World restaurant. Currently he oversees a culinary department serving 500-600 students and serves
as professor for culinary classes featuring a variety of cuisines. Many of Chef Metcalfe’s courses include a lab in which his students produce food for Russell’s, an on-campus full service restaurant.