ACF Certification Commission Members



John Schopp

John Schopp, CEC, CEPC, CCE, CCA, AAC

Certification Commission Chair

Chef Schopp has 35 years of culinary experience. He currently is President and Executive Chef with Center Stage Catering, Inc. He is also Executive Chef for Victor Wooten's Center for Music and Nature. He also serves as a Culinary Arts Instructor at Virginia Western Community College. More

Chef Schopp also has several years of involvement with the ACF. He is currently serving as SWVA Chapter President, Certification Chair and Education Chair. He is also a Certification Evaluator/Mentor and a Certification Test Administrator. He has acquired several awards including, SWVA Pastry Chef of the Year 2014/15 and 2015/16, SWVA Educator of the Year 2015/16 and ACF Cutting Edge Award 2016.

Chef Schopp believes professional certification to be one to the four pillars of the ACF organization (education, competition, accreditation and certification). Chef Schoop hopes to accomplish the following:

To help maintain the integrity of the certification process, and build on the excellent work that has brought ACF certification to where it is today. He would like to see the process at all levels; expand in accessibility to culinarians across the Nation, with minimal regional variance in the process.

He would like to work toward ACF documentation supporting the CCE as an equivalent to master's degree in teaching for culinary technical educators. This will help culinary educators achieve equal compensation in many State accredited situations.

Additionally, he would like to see the CMPC exam revived, updated and offered on a consistent basis, utilizing various approved sites, so that Pastry Chefs from across our Nation have the ability to realize this great distinction.

He would also like to see the CMC exam become more accessible to Chefs across our Nation without jeopardizing the integrity of the exam. Utilizing mentoring programs, skill set seminars/workshops, rotating regional testing sites and more media exposure. Less

Scott Parks

Scott Parks, CC

Immediate Past Chair

A graduate from Le Cordon Bleu, Chef Parks currently is the Executive Chef for Twins Grill at MSP airport. Chef Parks is also currently the Membership Chair and Certification Chair for The American Culinary Federation Minneapolis Chefs Chapter.More

In the past, he has held the positions of Vice-President and Fundraiser Chair as well. Prior to his current position, Chef Parks work experience consisted of Breakfast/Catering Chef for Holiday Inn, Chef Manager for Taher Food Service, Chef De Partie (Sautee) for BearPath Golf and Country Club, Executive Chef for Faribault Golf Club, Commissary Chef and Legends Club Chef for Delaware North Companies at Target Field.Less


Jonathan Moosmiller

Jonathan P. Moosmiller, CMC

Chair Elect

Jonathan P. Moosmiller is currently the Executive Chef and Food and Beverage Director at Southern Hills Country Club located in Tulsa, OK. He earned his A.A.S. degree from Johnson & Wales University in Providence, RI. More

Chef Moosmiller has extensive background in private club operations and has held positions at Westchester Country Club and the Genesee Valley Club both in NY.

Other Highlights in Chef Moosmiller' career include earning the Certified Master Chef Designation in 2014, that year he also received the cutting edge award and the achievement of excellence from the American Culinary Federation. In 2008 he was awarded the NE Regional Chef of the year.

Chef Moosmiller currently serves as the Immediate Past President of the ACF Tulsa Chapter and was president from 2012 to 2014. He also serves as the current Secretary for the American Master Chef's Order.

Chef Moosmiller spends his time giving back to community by serving as an advisor for Iron Gate Tulsa which feeds approximately 700 of Tulsa's people in need every day as well as serving on the advisory board for OSU-IT Culinary School in Okmulgee, OK. Less


Ramona Elmer

Ramona Elmer

Public Member

Ramona Elmer is currently Director of Partnerships at Credly, the largest Open Badge platform for digital credentials, working with professional associations to connect credential earners to job opportunities. More

Previously she has been the Executive Marketing Manager for Culinary Arts at Pearson, and was instrumental in developing the first edition of On Cooking – A Textbook of Culinary Fundamentals. By attending Peter Kump’s New York Cooking School as a student to observe how students learn in the culinary classroom for input for the book, she developed a love for cooking and cake decorating. Over the years Ramona’s Creative Cakes was a side business while also teaching cake decorating in continuing education courses in the community. Later as an editor for Pearson, she was responsible for revamping the learning activities and instructional design of the new edition of MyServSafeLab.

She received her BA in Journalism from the University of Wisconsin-Madison as well as her Masters in Teaching from Sacred Heart University. She has taught at the elementary and college levels, and is passionate about experiential learning and reaching underserved students. Less


Michele Brown

Michele Brown, CEPC

Commission Member, Certification/Recertification Chair

Chef Brown, fresh from the Gelato Festival USA 2017 in Santa Barbara, won the Silver Award for her Gen-Mango Sorbet! She has also competed at the 2016 IKA Culinary Olympics where she participated individually receiving a certificate. More

In 2012 with the BEK, EWMCS Team Texas bronze medal and in 2014 took her to Luxembourg as pastry chef for the gold medal winning individual Epicurean World Master Chef (EWMCS) teams at the World Cup. She also participated in the building of the Guinness Book of World Records Largest Gingerbread House at Texas A&M Traditions Club in Bryan, TX.

An American Culinary Federation Certified Executive Pastry Chef, she has been voted Pastry Chef of the Year by Texas Chef Association for 2010, 2013, 2015 and 2016. Chef Brown is also an active member of the ACF and competed for Pastry Chef of the Year at the regional level. In 2012, she was inducted into both Les Dames d'Escoffier Dallas and Epicurean World Master Chefs Society.

Chef Brown has extensive experience in the competitive, educational and entrepreneurial fields of pastry world. Originally, from New York, Chef Brown was educated at Johnson and Wales where she was a Teaching Assistant and Fellow earning her AOS in Pastry Arts and BS in Foodservice Management. Upon graduation, she worked at the Sheraton Palace Hotel in San Francisco then moved back to New York working at the most exclusive restaurants including Zanghi, Purnell, Russian Tea Room, The River Café and Tupelo Honey before opening her own venture, Michele Brown Baking.

Finding her way to the state of Texas ten years ago she built the pastry arts degree program at Collin College in Frisco. For the past four years she has been the Executive Pastry Chef at Brook Hollow Golf Club in Dallas as well as maintaining teaching credentials as Adjunct Professor at Collin College. Presently she is consulting in Dallas in Baking publishing and web video blogging with Baking Batches as Michele Brown Baking. Less


Leah Schuler

Leah Schuler, PCEC

Commission Member

Chef Schuler’s culinary career began as the Owner/Operator of a catering business. She then received a Culinary Arts Certificate at the University of South Carolina. More

After graduating, Chef Schuler began working for a major food distributor while completing the PCEC certification. Chef Schuler recently became a Certified Dietary Manager and currently works in the Healthcare Industry as the Director of Nutrition. Less


David Voelz

David Voelz, CEC, CCA

Commission Member

Chef Voelz comes from a family that was constantly centered on food. From barbecue dinners to experimental nights, there was always something interesting cooking at the Voelz house. As soon as he was able, Chef Voelz went to work in a restaurant. During high school he worked his way through kitchens with a variety of cuisines. At age 20, he landed his first Executive Chef position. More

In addition to working as a chef and co-owning a restaurant, Chef Voelz graduated from the Culinary Technology Program at Wake Technical Community College in Raleigh, NC. After culinary school he embarked on a journey to experience many different facets of the food service business. Chef Voelz has worked in a hotel, country clubs, a private business club, a hospital, food courts as well as private and chain restaurants. He is currently the Director of Culinary/Executive Chef at Galloway Ridge at Fearrington, a life-plan community.

Chef Voelz is actively involved in the ACF Raleigh-Durham Area Chef’s Association where he currently serves as president of the local chapter. He is also an approved Culinary Evaluator and volunteers his time to proctor practical exams for fellow chefs seeking certification through the ACF. Less


Samuel Glass

Samuel Glass, CEC, CCE, AAC

Commission Member

Chef Samuel Glass is a Chef/Professor teaching at Centennial College’s School of Hospitality, Tourism and Culinary Arts. Chef Glass was the lead faculty member for the development and implementation of the school’s two-year Culinary Management program and the one-year Culinary Skills – Chef Training program. More

A member of the American Culinary Federation (ACF) and the Canadian Culinary Federation (CF), Glass was the 2005-2006 Chef of the Year for the Central Region of the CF and received an ACF President’s Medallion in 2006 for his contributions to the culinary profession. In 2008, he was inducted into the ACF’s honor society, the American Academy of Chefs. He is also a recipient of the Service Award from the American Academy of Chefs in 2015, recognizing his numerous volunteer activities at both home and abroad.

Chef Glass is a proud Canadian graduate of the Culinary Institute of America (1982). Upon graduating, Chef Glass worked at the Windsor Arms hotel in Toronto. From there, he travelled to Israel, where he worked at the Jerusalem Hilton. After working as a “stagiaire de cuisine” for six months in France, he returned to Canada, working at the Millcroft Inn. His next position was at the Park Plaza hotel, where he was responsible for the opening of the hotel’s kosher facility. Chef Glass then worked as Executive Chef for Caterers York, one of Toronto’s largest kosher caterers. His next position was that of Executive Chef at Oakdale Golf and Country Club in Toronto. Chef Glass then made the move to teaching, becoming a culinary educator over eighteen years ago.

Chef Glass takes a proactive role in culinary education, having completed his M.Ed at Brock University. He has published academic articles on culinary curriculum and also volunteers as a mentor through the Adopt-A-Ship program of the ACF with the U.S. Navy. Over his career, Chef Glass has worked and taught on three continents and four countries, contributed to cookbooks, competed both locally and internationally, participated in community culinary events, and is recognized as an expert panelist on many industry topics. Chef Glass is also a certified TrainCan Sanitation instructor. He is a Certified Executive Chef, Certified Culinary Educator, Approved Certification Evaluator and was also a member of the Accrediting Commission at the American Culinary Federation. Most recently Chef Glass became an approved level B judge under the auspices of the World Association of Chef Societies (WACS). Less