Fritz Sonnenschmidt, CMC

Chef Sonnenschmidt is one of the most recognized chefs among his peers for his many and varied accomplishments. He started his culinary career in Germany, which led to extensive international work experiences in hotel and club kitchens, including Executive Chef of the Sheraton Hotel in New York City.

Chef Sonnenschmidt is considered an authority on kosher food, garde manger, and charcuterie. He is author/editor of several books including Charcuterie (Sausages/Pates/Accompaniments),The Professional Art of Garde Manger, Dining with Sherlock Holmes, The American Harvest, and Tastes and Tales of a Chef: Stories and Recipes. He is also a television personality, appearing on PBS in six seasons of Cook Secrets of the CIA and five seasons of Grilling Maestros.

He served at The Culinary Institute of America from 1968-2002, and retired as Culinary Dean. His roster of former students is a veritable “who’s who” of respected chefs, including Anthony Bourdain, Charlie Palmer, Todd English and Susan Feniger

Fritz is a repeat gold medalist at the Culinary Olympics and recipient of the Jerusalem Gold Medal for Culinary Excellence for kosher food and the Geneva Gold Medal for cold food display.

Distinguished Achievements & Awards

  • American Academy of Chefs (AAC) Lifetime Achievement Award
  • FENI 2011 Outstanding Contributions to Culinary Development and Education Award
  • Dean Emeritus, The Culinary Institute of America
  • Forme, National Chairman, American Academy of Chefs (AAC)
  • Culinary Ambassador, The Culinary Institute of America
  • Chair of the Past AAC Chairs Committee (American Academy of Chefs)
  • Member of the AAC Culinary Hall of Fame
  • Member of the National Research Association
  • Honorary Member of the Order of the Golden Toque
  • Holder of the Shilling, 2 Shilling and the Queen Victoria Medal of the Baker Street Irregulars