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 ers 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.
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."
Title and Rank
All Chaîne members have a title. A member's title and professional/non professional status can be determined by the ribbon he or she wears around the neck. Certain badges pinned on officer ribbons can pinpoint exact duties and responsibilities. Badges can also help determine some of the Chaîne events and activities in which the member has participated. Let’s take a look at some of the ribbons that are worn by the San Antonio Bailliage members.
Non-Professional Members
Chevalier / Male
Dame de la Chaîne / Female
Amateur gastronome. Assuming you have a turning spit, this is the entry level for non-professional members. The most common rank within the San Antonio Bailliage. Most all bailliage members, with the exception of current and previous officers and those who are professional Chaîne members, will have this rank — Amateur gastronome.
Officier
Amateur gastronome promoted from Chevalier or Dame de la Chaîne for noteworthy contributions to the Bailliage. Currently there are two holders of this rank in the San Antonio Bailliage,
Members may be elevated to Officier after a minimum of 5 years service at the Bailli's request or after 10 years service at the request of the member. Those who serve as bailliage board members, but do not hold blue ribbon offices, may be elevated to Officier after two years of service.
Ladd Little: Officier San Antonio
Mia Rosen: Officier San Antonio
Professional Members
Chef Rôtisseur
Executive Chef directing a kitchen where meats or poultry are prepared.
Maître Hôtelier, Maître de Table, Professionnel du Vin,
Professionnel de la Table
Professionnel du Vin: A person directly involved in viticulture, producing wine or spirits, or the sale and distribution of such products
----or-----
Maître de Table: Restaurant manager or proprietor.
Officier Chef Rôtisseur
Promotion from Chef Rôtisseur after ten (10) years of membership and outstanding service to his Bailliage.
Officier Maître Hôtelier
Promotion for active participation in the development of the Chaîne. Must have attained at least ten (10) years of membership.
Board of Directors and Regional Officiers
Bailli (President)
Gold Medal and Chaine on Green Ribbon.
Bill Soloman
Bailli Provincial Southwest Region
Bailli Honoraire San Antonio
Vivian Ray
Bailli San Antonio
Regional Officier - Chancelier, Argentier, Conseiller Culinaire-Gastronomique, Charge de Missions, Charge de Presse Gold Medal and Chain on Blue Ribbo
Jim Ray
Chargé de Presse – Provincial Southwest Region Honoraire & Charge de Press-San Antonio
John T. Wade
Conseiller Gastronomique Provincial
Southwest Region & Vice Conseiller Gastronomique San Antonio
Wilmer Carroll
Vice Chancelier Argentier (Treasurer)
San Antonio
Jeff Degner
Vice Echanson (Wine Guru) San Antonio
Catherine Milbourn
Vice Chargé de Missions San Antonio
Marvin Jones
Vice Conseiller Culinaire Cousellier & Culinaire SW Region Honoraire
Tom Phillips
Vice Charge de Media Sociaux San Antonio Social Media,Photos, Facebook, Media, Website
Below are a few listed with their meaning and pronunciation.
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