Lyn Wells Named 2016 Best Jeunes Chef


Wells Moves On To Compete In The 2016 Best Jeunes Chefs International Competition 
September 27 – October 1, 2016 in Manchester, England
Lyn Wells Named 2016 Best Jeunes ChefLyn Wells representing the Far West Region is named Best Young Chef in the Chaîne des Rôtisseurs’ National Jeunes Chefs Rôtisseurs Competition. The winner claims the title after competing alongside nine other contestants in the competition’s four-day national finals in Sarasota, Florida.
Hosted annually by the Chaîne des Rôtisseurs, the world’s oldest and largest food and wine society, the annual competition tests competitors on their ability to plan and prepare a three-course menu with a mystery basket containing identical items for each contestant. Every year, young chefs from around the country compete in this challenging and highly respected chefs competition, says Reimund Pitz, CEC, CCE, AAC, WCMC, Conseiller Culinaire et des Professionnels National of the Chaîne des Rôtisseurs.Lyn Wells Named 2016 Best Jeunes Chef
“We are continually impressed with the increased quality and talent that these young chefs bring to the competition every year,” continued Pitz. “Lyn Wells is an exceptionally talented chef, and we look forward to her showcasing her capabilities when representing the United States in the International Competition.”
The national competition finals took place June 11, 2016 in Sarasota, Florida, where contestants were evaluated based on six elements: kitchen techniques, organization skills, product utilization, professionalism, sanitation, timing, food presentation and taste. The challenges included a 30-minute planning period to write out a three-course menu with a mystery ingredient basket, a three-hour preparation period to cook and prepare the dishes, and a 30-minute plating period to present the individual courses to the judges.
Judges for the national competition included teams of professionals in the food industry, including Thomas Macrina, CEC, CCA, AAC, National President of the American Culinary Federation; Rene Marquis, CEC, CCE, CCA, AAC, Conseiller Culinaire Provincial Southeast, Regional Director of Academy Of Chefs; Michael Priola CEC, AAC, Member of the Academy Of Chefs; Brian D. Knecht CEC, CCA, AAC, Member Of The Academy Of Chefs; Michael Moench, MS, ED, CEC, Director Of Culinary Arts Keiser University; Joseph Hardiman, HAAC, Honorary Member Of The Academy Of Chefs; Daniel Wissman, PCCEO of Belbosco Fresh Truffles and Truffles Delicacies and Product Sponsor of this event.
The 2016 contestants who participated in the national competition finals included:
  • Selviana Mega Christin
  • Geno Betz
  • Daniel Williams
  • Kevin Maier
  • Christo Vlahos
  • Jamison Bishop
  • Lyn Wells
  • Gabrielle Smith
  • Courtney Wohlert
  • Ian Sagayaga
The winner who received the highest score out of 560 total possible points (360 points for tasting and 200 points for kitchen) claimed the title as the National Best Young Chef for 2016. The winner was announced during the awards ceremony and gala dinner at the Laurel Oaks Country Club in Sarasota, Florida on Saturday, June 11, 2016.
Wells took home prizes, including a gold Chaîne des Rôtisseurs medal, a Wuesthoff knife set, and five years of national membership in the Chaîne des Rôtisseurs.
Wells also receives an all expenses paid trip to represent the United States chapter and compete in the Chaîne des Rôtisseurs International Jeunes Chefs Rôtisseurs Competition to be held in Manchester, New England, September 27 – October 1, 2016.
About the Chaîne des Rôtisseurs
The Confrérie de la Chaîne des Rôtisseurs is the world’s oldest, largest and most prestigious food and wine society with more than 24,000 members worldwide. There are 125 chapters and 6,000 members throughout the United States. Important programs include annual Young Sommeliers and Young Chefs Competitions held both nationally and internationally. Founded in Paris in 1950, the Chaîne’s roots reach back to 1248 in France. It is dedicated to honoring the skills and practices of the masters of the culinary arts and those individuals who craft our libations. For additional information: