Franz was an active member of the American Culinary Federation, The American Academy of Chefs, and the Resort Food Executive Committee.
In May of 1997 he received an Honorary Doctorate in Culinary Arts from Johnson & Wales University in Charleston, South Carolina.
His passion was teaching and training young people. He trained cooks apprentices when he was Executive Chef at Kona Village and Salishan Lodge.
In 1987 Franz started the apprenticeship program for cooks at the Cloister. To this day that apprenticeship program continues to produce talented, well trained cooks.
Chef Franz Buck died on March 5, 2000, in Key Largo, Florida.
Listed below is Chef Buck's lengthy and impressive resume.