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
the contestants entered the kitchen. The required ingredients were a whole duck (donated by Maple Leaf Foods), caul fat, a whole sturgeon (donated by Healthy Earth), a whole black truffle (donated by Belbosco Truffles), veal kidneys, fresh peas, fresh cauliflower, and a lamb shoulder. Produce in the common pantry was donated by FreshPoint of Tampa. The panel of tasting judges was comprised of Chef Rôtisseur Susan Notter, CEPC; Delaware Valley Maître Rôtisseur Thomas Macrina, CEC, CCA, AAC, ACF President; Sarasota Maître Rôtisseur Michael Moench, CEC, CCC, MS.Ed., Dean of Culinary Arts, Keiser University Sarasota; Orlando Vice Chargé de Missions Joe Hardiman, HAAC, MBA, CHA, Associate Vice Chancellor, Keiser University Sarasota; and guest judge Daniel Wissman, owner of Belbosco Truffles. The floor judges included Chef Michael Thrash, CEC, CCA; Chef Michael Priola, CEC, AAC; Sarasota Maître Rôtisseur Brian Knecht, CEC, CCA, AAC; and Kitchen Manager Samantha Slechta, CCC, Chef-Instructor, Keiser University Sarasota. When the competition was over and the kitchens returned to pristine condition, the young chefs had time to reflect on their performances. "Exciting basket!" remarked Pacific Northwest contestant Courtney Wohlert. "I felt calm and excited. Sturgeon in the basket was cool." Young chef Gabrielle Smith, also from the Pacific Northwest, said, "This was very intimidating, but I have improved since regionals. Overall, I feel successful." That evening, sporting their official Chaîne jackets, the young chefs joined the rest of the group at the Laurel Oak Country Club. Following the champagne reception, they were presented to the assem- bly, each parading through with his or her state flag in what proved to be a magnificent display. All ten were inducted into the Chaîne. Then came the moment everyone was waiting for: the announcement of the winners! Top honors—and the gold medal—went to Chef Lyn Wells. Chef Kevin Maier earned a silver medal for second place, and Chef Ian Sagayaga, who placed third, received the bronze. The three finalists also received the equivalent medals from the American Culinary Federation. ACF President/Delaware Valley Maître Rôtisseur Thomas Macrina, CEC, CCA, AAC, presented the medals, explaining their value for future certification for these young chefs. Congratulations to all of the contestants! Chef Wells advanced to the international competition in Manchester, England, in September, representing the U.S. Chaîne in her quest for the title of International Best Young Chef. G Chef Ian Sagayaga (third place; H/PI), Chef Lyn Wells (winner; FW) and Chef Kevin Maier (second place; SE). Chef Geno Betz (MA). Chef Gabrielle Smith (PNW). Chef Jamison Bishop (SW). Mystery basket ingredients. NATIONAL 2 0 1 6 v 2 :: G A S T R O N O M E :: 17