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 Non-Professional Titles...
- Ecuyer: Amateur gastronome who does not own
a turning spit. Silver medal & chain on a purple ribbon.
- Chevalier: Male amateur gastronome
who owns a turning spit. Dame de la Chaîne:Female amateur gastronome who owns a turning spit. Silver medal &
chain on a blue-bordered purple ribbon.
- Officier: Promoted from Chevalier/Dame de la Chaîne
for contributions & 2+ yrs membership, or by the Bailli Délégué & 10 yrs membership.
Gold medal & chain on red-bordered purple ribbon.
- Pair: Outstanding member of the Chaîne,
promoted for unique service to the National Society; awarded by the Board of Directors only. Gold medal & chain on
an orange-bordered purple ribbon.
Professional Titles... - Rôtisseur: Young professional who works
with a turning spit; Silver medal & chain; no ribbon
- Grillardin: Young professional who
works with a grill; Silver medal & chain; no ribbon
- Chef Grillardin: Chef directing a kitchen
that does not have a turning spit, but does have a grill. Silver medal & chain; Orange ribbon with Grillardin escutcheon
- Officier
Chef Grillardin: Promoted Chef Grillardin after 10+ yrs of membership & outstanding service to the Bailliage;
Gold medal & chain on orange ribbon with Grillardin escutcheon
- Chef Rôtisseur: Executive
Chef directing a kitchen where meats or poultry are prepared on a turning spit; Silver medal & chain on orange ribbon
with Rôtisseurs escutcheon
- Officier Chef Rôtisseur: Promoted Chef Rôtisseur after
10+ yrs of membership & outstanding service to the Bailliage; Gold medal & chain on orange ribbon with
Rôtisseurs escutcheon
- Maître de la Table: Restaurant manager/proprietor who does not
himself direct culinary operations of the establishment; Silver medal & chain on purple ribbon/orange central band/light
blue border
- Maître Hotelier: Hotel manager/proprietor who does not himself direct culinary
operations of the establishment; Silver medal & chain on purple ribbon/orange central band/light blue border
- Maître
Grillardin: Restaurant/hotel manager or proprietor, who does not have a revolving spit, but does have a grill; Silver
medal & chain on red-bordered orange ribbon with Grillardin escutcheon
- Maître Rôtisseur:
Restaurant/hotel manager or proprietor who has a turning spit; Silver medal & chain on red-bordered orange ribbon
with Rôtisseurs escutcheon
- Professionnel du Vin: Directly involved in viticulture, producing
wine or spirits, or its sale/distribution; Silver medal & chain on purple ribbon/orange central band with grape
escutcheon
- Professsionnel de la Table: Directly involved in growing/raising culinary items, or its
sale/distribution; Silver medal & chain on purple ribbon/orange central band with cornucopia escutcheon
- Officier
Maître de la Table: Promoted Maître de Table for active participation in developing the Chaîne;
10 yrs membership; Gold medal & chain on red-bordered purple ribbon/orange central band
- Officier
Maître Grillardin: Promoted Maître Grillardin for active participation in developing the Chaîne;
10 yrs membership; Gold medal & chain; red-bordered purple ribbon; Grillardin escutcheon
- Officier Maître
Rôtisseur: Promoted Maître Rôtisseur for active participation in developing the Chaîne;10
yrs membership; Gold medal & chain; red-bordered purple ribbon, Rôtisseurs escutcheon
- Grand
Maître Officier: Title awarded to deserving Member holding the grade of Maître Officier for 10+ yrs.
The award can also be bestowed at the end of a career of a professional who has performed outstanding service to the profession &
to the Chaîne. Awarded by the Board of Directors only. Gold medal & chain on an orange-bordered violet ribbon with
the professional escutcheon.
Local Officers... - Regional Bailli: President of a Chapter (Bailliage);
Gold medal & chain on green ribbon.
- Vice Chancelier-Argentier: In charge of administration,
treasurer and assistant to the Bailli; Gold medal & chain on blue ribbon
- Conseiller Gastronomique:
Responsible for the planning of the menu, the choice of wines and and coordinating Bailliage events; Must be a Non-Professional;
Gold medal & chain on blue ribbon
- Conseiller Culinaire: In charge of the realization of
dinners and relations with Professional Members. Must be a Professional; Gold medal & chain on blue ribbon
- Chargé
de Mission: Professional or Non-Professional in charge of special functions or assignments as may be delegated by
the Bailli from time to time; Gold medal & chain on blue ribbon
- Chargé de Presse:
Handles public relations & communication of Bailliage events to Society publications; Communicates with the
Regional Chargés de Presse; Gold medal & chain on blue ribbon
- Echanson: In charge
of activities, functions & administration relating to the Ordre Mondial. Gold medal & chain on blue ribbon
Honorary Titles... - Awarded for retiring in grade or being promoted to an honorary
position due to service to the Chaîne. At the discretion of the Bailliage's Board of Directors, any retiring Officer
may apply to retain his/her ribbon & be designated in rank as Bailli Honoraire, Vice Chancelier-Argentier Honoraire
etc. Honorary titles listed below may be granted for outstanding service.
- Membre du Conseil d'Honneur:
Awarded by the International Society for high service on an international level to the Confrérie. Gold medal &
chain on a gold-bordered red ribbon
- Chevalier d'Honneur: Honorary title which can be given to an
important personality, political figure or diplomat; awarded by the Bailli Délégué. Gold medal &
chain on a burgundy ribbon
- Maître d'Honneur: Honorary title which can be given to an important
food or beverage professional; awarded by the Bailli Délégué. Gold medal & chain on a burgundy
ribbon
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