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Lyn Wells, a graduate of Utah Valley University's culinary arts and hospitality programs, was named Best Young Chef in the National Jeunes Chefs Rôtisseurs Competition, one of the most challenging and highly respected culinary competitions in the country.

Wells, who represented the Far West Region, claimed the national title after competing alongside nine other contestants in the four-day final in Sarasota, Fla.

Born and raised on a farm in Wellington, the 26-year-old Wells grew up in the restaurant industry working at the Cowboy Club, which her parents own.

"We really are a farm-to-table restaurant," she said. "We raise lamb and grow our own potatoes. When it's fresh like that, you can really tell the difference in the flavor of the food."

At the national competition, participants had four hours to plan, prepare and plate a three-course menu using a basket filled with mystery ingredients. The contestants are judged on kitchen techniques, organization skills, product utilization, sanitation, timing, food presentation and taste.

For this year's finals, the basket contained nine ingredients, including sturgeon, lamb, duck, veal kidneys, fresh truffles, watercress and cauliflower.

Wells used the ingredients to prepare a seared sturgeon with braised leeks; duck breast with country style sausage; and a chocolate/citrus tart with raspberry swirl ice cream.

She now will represent the United States in the international competition in Manchester, England, Sept. 27–Oct. 1. The competition is hosted annually by the Chaîne des Rôtisseurs, the world's oldest and largest food and wine society.

Until then, she will continue to practice with her mentor coach, UVU culinary instructor Peter Sproul. "He puts together mystery baskets for me three or four times a week and gives me different ways to prepare them," she said.

Wells, who plans to return to UVU this fall to get her master's degree, hopes to eventually own and operate her own restaurant.

For now, she said, "I want to continue to learn from everybody and see where it goes."