Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.
Issue link: http://gastronome.epubxp.com/i/745503
In Search of the Best Young Chef in America BY JENNIFER M. DENLINGER, Southeast Chargée de Presse Provincial BEING NAMED BEST Young Chef in the United States by the Chaîne des Rôtisseurs is a tremendous honor. Ten brilliant young chefs recently competed for this title. After nine Chaîne regions conducted their own competitions, the winners of those contests vied for the national title on June 11. The competition was held at Keiser University's Sarasota Campus, where there is a designated Chaîne des Rôtisseurs Regional Chef Training Facility. Confrères were also on site to attend the Southeast Regional Assemblage, held that weekend in conjunction with the competition. The contestants were: Geno Betz (Mid-Atlantic), Jamison Bishop (Southwest), Kevin Maier (Southeast), Selviana Mega-Christin (Northeast), Ian Sagayaga (Hawaii/Pacific Islands), Gabrielle Smith (Pacific Northwest), Christo Vlahos (Midwest), Lyn Wells (Far West), Daniel Williams (South Central), and Courtney Wohlert (Pacific Northwest). The festivities kicked off Thursday evening with a reception at Keiser University, where chef-instructors—all chefs rôtisseurs— prepared tasty appetizers for the contestants, confrères, sponsors, and chaperones. After a tour of the facilities, the contestants received their official, embroidered Chaîne de Rôtisseurs chefs' jackets. On Friday morning, at the Sarasota Seafood Company, the young chefs learned about a time- and temperature-monitoring process per- formed by chefs and food handlers to ensure product safety. A stop at Geier's Sausage Kitchen preceded a fascinating visit to the world-famous Mote Marine Laboratory and Aquarium research facility. At Healthy Earth farm, the group learned how caviar is made and evaluated. To wrap up their busy day, the young chefs joined Southeast Regional Assemblage attendees for dinner at Michael's on East. Saturday—competition day—began early. Assigned staggered start times, the competitors were each given thirty minutes of prep time, three hours to cook a three-course meal, and a thirty-minute plating window. The mystery basket ingredients were not revealed until after Conseiller Culinaire et des Professionnels National Reimund Pitz, Chancelier National Heinz Hofmann, Young Chefs, Bailli Délégué National Harold Small and SE Bailli Provincial Charles Radlauer. Chef Christo Vlahos (MW). Chef Selviana Mega-Christin (NE). Chef Ian Sagayaga (third place; H/PI). NATIONAL 16 :: C H A I N E U S . O R G :: 2 0 1 6 v 2