What is the Chaîne all About?

What is it? The Chaîne des Rôtisseurs is an international society that unites professional and amateur gastronomes in a private, not-for-profit society committed to promoting the culinary and hospitality arts and oenology through example, education and camaraderie. In short, it is devoted to promoting fine dining and preserving the camaraderie and pleasures of the table.

The French Revolution started in 1789, and lasted for ten years. In France, this was a period of radical, social, and political turmoil. The absolute monarchy that had ruled France for centuries collapsed. French society underwent an epic transformation as the aristocratic, religious privileges, and the medieval social system evaporated under an unrelenting assault from liberal political groups and the masses on the streets. Old ideas about hierarchy and tradition gave way to new enlightenment principles of citizenship and inalienable rights. During the revolution, the Chaîne organization was abolished along with all the other guilds, clubs, societies, and other organizations that were not in the interest of the ordinary people. It was not until 161 years later in 1950 in Paris that a modern incarnation of the Chaîne was re-founded. This organization has since gone from a newly born initiative to a worldwide thriving organization. As a result of the rebirth of the Chaîne, its original coat of arms was modified. The outer chain circle, along with the legend Chaîne des Rôtisseurs was added. The inner chain circle now represents the professional members while the outer chain represents the non-professional members. Both chains represent the bond which unites all of the members of the Chaîne society together. The dates 1248–1950 represent the birth, and the rebirth of the organization.

The Chaîne Today: The international headquarters remains in Paris where the society was founded. The present day Chaîne des Rôtisseurs is still based on the traditions and practices of the ancient French brotherhood but now in a truly international and modern-day context. The Chaîne unites both professional caterers and amateur gastronomes who enjoy good food and good wine. There are over 30,000 members in 123 countries, organized into National, Regional, and local Bailliages. The United States, even though getting a late start compared to European countries, currently have more Chaîne members than any other country in the world. The first Bailliage to form in the US was in New York in 1960. In 1969 the US was on a roll with 22 bailliages. Currently there are more than 8,000 members in 146 bailliages in United States. The San Antonio Bailliage, which is one bailliage out of nine in Texas, has approximately 80 members.

It's Purpose: The Chaîne today continues with its original charter from 1248. It actively encourages the raising of catering standards and the training of future chefs. Each member country holds annual commis-rôtisseur (food preparation) competitions. The winners of these competitions at the local bailliage and regional level work themselves up competing and hoping to become the national winner. The national winners from around the world will then go forward to the international final cook off held in one of the member countries.

The 2010 national winners assembled in Helsinki Finland on September 17, 2010 for the grand international competition. Unfortunately, the chef from America did not place -- The top Chef was from South Africa, number two from Germany, and number three from Canada.

In 2011, the US National Young Chef cook-off will be in San Antonio June 23-25, and the winner of this competition will be competing with the rest of the world in September in Istanbul Turkey. . . . .

"September 2011 --- Update"

Letter from  Istanbul Turkey . . .

From: Heinz U. Hofmann
Conseiller Culinaire et des Professionnels National,
Officer Commandeur, Membre Honoraire Conseil Magistral (Paris)

September 15, 2011
 
Dear Chaîne members,
 
The international Jeunes Chefs Rôtisseurs Competition in Istanbul, Turkey was an exciting event attended by 21 competitors from 21 Chaîne countries. This event ran concurrently with the Grand Chapître of Turkey and naturally was attended by dignitaries from all over the Chaîne world.
 
It gives me great pleasure to tell you that our National Competition Winner in San Antonio Texas, Reilly Meehan won first place and was awarded the "International Gold Medal" for his efforts. His clean presentation of the three dishes he prepared was a cut above the rest. The silver medal was awarded to the competitor from Germany and the bronze to the competitor of Columbia.
 
In the 35 years of the competitions history the Gold Medal has not been won by an American Competitor. The best placement the USA has received was a bronze medal many years ago. To say that I am extremely proud of Reilly’s accomplishment is an understatement. He came to the competition with his game face on and when asked as to his readiness, simply answered  ---  “Yes, I am here with my A game”. 

2011 Young Chef Competitors - one from each region within the continental United States, Atlantic/Caribbean Islands, and Hawaii/ Pacific Islands region.  Reilly Meehan, standing 3rd from the right next to Joel Klein, SW Regional Bailli. The red ribbon belongs to Heinz U. Hofmann, Conseiller Culinaire et des Professionnels National - author of the above letter.

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Professional and Non Professional Members: All bailliages offer fine dining events, often black tie, in the best local restaurants, hotels, and other eating establishments. The menus and dishes are created exclusively for these dinners by the chefs, many of whom are also members of the Chaîne organization. Members of the Chaîne organization who are directly involved in viticulture, or chef in charge of kitchen operations, or owner/manager/director of a hotel or restaurant are known as professional members. All other members outside of professional members are known as non-professional members or amateurs. This interaction between our professional and amateur members is one of the things that distinguishes La Chaîne from other organizations. At our formal dinners and get-togethers, our professional members create the atmosphere, prepare the food, and are responsible for the quality of drink that is served. The non-professionals consume and enjoy the fruits of the professional’s labor. The Chaîne member believes that a truly memorable dining experience is not just about the quality of the food and the wine. It also involves the way it is presented, both by the Chef on the plate, by the service at the table, and on the environment and company in which it is enjoyed.

Photo Dec 9, 2007, Las Canarias

The Chaîne Plaque: Active professional members of the Chaîne are entitled to display the Chaîne's logo inside and outside their establishments to demonstrate their commitment to these standards. The plaque can also be recalled at any time with or without cause. If the establishment displaying the plaque does not maintain an acceptable standard of quality and excellence regarding cuisine, service and general dining experience, the license to display the plaque can be terminated, and the plaque removed by the local Bailli. These commitments are enshrined in the Members' Pledge (professional and unprofessional), to which all new members of the organization must agree:

"I pledge that as a member of La Chaîne des Rôtisseurs I will at all times honor the art of cuisine and the culture of the table. I pledge to always fulfill my obligations of brotherhood and of respect for my fellow members of La Chaîne des Rôtisseurs."

Formal Events: In addition to holding/attending numerous food and wine functions, each bailliage holds one grand gala event each year to celebrate the induction of new members, promote and recognize those members deserving, and to rotate bailliage responsibilities as needed. Induction into the bailliage is always performed in formal attire and in grand style with prepared speeches, Champagne toasts, and traditional ceremonial rituals along with swords, daggers, membership certificates, and the gold and scarlet red Chaîne banner in the background overseeing all. All members, in addition to receiving a signed certificate of membership upon joining the Chaîne, receive a distinctive ribbon of rank. The ribbon of which is then worn that evening and at all future formal Chaîne gatherings.

Travel: Chaîne members also love to travel. All travel is on a volunteer basis, but those who go are always sure to have a good time. Recent travel tours and road trips taken by members of the San Antonio Bailliage have been numerous trips to the California wine fields and wineries, Las Vegas, a ten-day elegant and exciting cruise up the Inside Passage of Alaska, and numerous weekender’s to outlying communities for a get-out-of-town fun bed and breakfast excursion.

Photo June 4 & 9, 2010, Nice France, Barcelona Spain

Click here (on this paragraph) to check out a wonderful trip Chaine members took to Nice France -- Monte Carlo Monaco -- (then by ship) to Barcelona Spain -- Gibraltar -- Lisbon and Porto Portugal, to Honfleur and St. Malo, France, and to Southampton and Oxford England.

Leaving May -- 2011, a similar trip will be taken to Shanghai,  Beijing,  the Great Wall of China. Also to Jeju , Busan, & Seoul South Korea, Hiroshima Japan, and Tokyo Japan. (Late note: Due to a complete disaster within the Japan area, these stops will be substituted for Dalian (known by many as the Hong Kong of China) and Inchon South Korea