Jennifer Kopp, CEPC, is the Executive Pastry Chef at The Metropolitan Club of the City of Washington (D.C.) Prior to taking her position at The Metropolitan Club in 2015, Chef Kopp spent 13 ½ years as the Executive Pastry Chef at the Chevy Chase (Md.) Club. Earlier in her career, she worked at Desserts International in Exton, Pa., Harrah’s Hotel and Casino in Las Vegas, Nev., and the Four Seasons Hotel in Philadelphia, Pa.
In addition to creating desserts, cakes and showpieces for the membership of The Metropolitan Club, Chef Kopp continues to enjoy the challenges and educational opportunities gained from American Culinary Federation (ACF) hot- and cold-food pastry competitions. Most recently, she was a member of the ACF Culinary Olympic Team USA, and traveled to Erfurt, Germany to compete in the Culinary Olympics in October 2012. The team succeeded in winning silver medals in both hot and cold food and placed sixth overall.
Chef Kopp was also a member of the gold medal-winning Culinary Olympic “World Champion” ACF Regional Team USA 2008, where her pastry display scored the highest out of the 62 competing Regional Teams.
A professional member of the ACF Nation’s Capital Chefs Association (ACF NCCA), Chef Kopp served as Chapter Treasurer from 2004-2005 and was the Editor for the chapter’s monthly newsletter, “The Capital Chefs,” from 2004-2008.
Chef Kopp was named the ACF Northeast Region Pastry Chef of the Year in 2005, and again in 2010. Her career highlights also include: ACF NCCA Chapter Pastry Chef of the Year, 2008; Chapter Chef of the Year, 2005; and the Chapter Chef Professionalism Award 2004.
Chef Kopp graduated Summa Cum Laude from Johnson & Wales University (J&W) in Providence, R.I., with an Associate of Applied Science Degree in Baking and Pastry Arts and a Bachelors Degree in Food Service Management. While at J&W, she produced the dessert for the student team’s Mystery Basket Competition, helping the team to a gold-medal finish. From this competition, she was selected to be an apprentice for the Culinary Olympic Team USA in 1996.
Chef Kopp was featured in a “Chef to Chef” interview article in the November 2018 issue of Club & Resort Business, Pastry Chef Jennifer Kopp Creates Capital Confections at The Metropolitan Club.
