The Executive Chef at Southern Hills Country Club in Tulsa, Okla., passed the eight-day American Culinary Federation exam to join the ranks of 67 other chefs with the title.
Jonathan Moosmiller, Executive Chef of Southern Hills Country Club, has passed the prestigious eight-day American Culinary Exam to become a Certified Master Chef (CMC). He joins only 67 other chefs with this elite title.
Moosmiller achieved this certification at Le Cordon Blue College of Culinary Arts in Los, Angeles, Pasadena, Calif., on October 26 through November 2. Of the ten chefs that joined Moosmiller in the exam, only two passed. The candidates must able to perform for eight days under extreme pressure while displaying proficiency and expertise in a broad range of cooking styles and techniques. Each chef is tested on healthy cooking, buffet catering, classical cuisine, freestyle cooking, global cuisine, baking and pastry, Continental and Northern Europe cuisines, and market basket. Candidates have to maintain an average score of 75 out of 100 to pass each segment. Scores are based on kitchen skills, plate presentation and taste.
“The master chef exam was the toughest thing I have accomplished in my life,” said Moosmiller. “It was a roller coaster of emotions and it allowed me to discover many things about myself as a person and as a chef. To be a part of such a special group of chefs that I have looked up to my whole career and learned so much from is a dream come true. It is now my distinct pleasure and honor to pass along all that has been shared with me and continue to foster the next generation while upholding the high standards, tradition and legacy of the Certified Master Chef.”
The Certified Master Chef exam, established in 1981, is considered the highest and most demanding of the American Culinary Federation’s certification levels.
“Southern Hills Country Club, its members and employees were elated to learn that our Executive Chef, Jonathan Moosmiller, successfully passed the very demanding Certified Master Chef examination,” said General Manager Nick Sidorakis. “He has worked extremely hard over the past four years, especially during the last six months, to prepare both mentally and physically for the grueling eight-day exam. Southern Hills Country Club is proud to have had the opportunity to support Jonathan during this endeavor, and we are honored that he is part of our team.”
Moosmiller, of Jenks, Okla., holds an associate degree in culinary arts from Johnson & Wales University, and apprenticed under Roger Vergé at Le Moulin de Mougins, Mougins, France. Moosmiller held various positions, including Executive Chef at Westchester Country Club, Rye, N.Y., and Genesee Valley Club, Rochester, N.Y. He assisted ACF Culinary Team USA at the 2008 Internationale Kochkunst Ausstellung, or “culinary Olympics,” in Erfurt, Germany, as a sous chef. Moosmiller was named ACF Northeast Region Chef of the Year in 2008. He is a member of ACF Tulsa Chapter.