|
National Officers |
 |
The
Bailli Délégué (National President)
is the Chief Executive Officer (Consul General, Société Mondiale
du Vin and Chancelier General,
Académie de Gastronomie Brillat‑Savarin), and shall preside at
all Meetings of the National Council and of the Board of
Directors. The range of duties and scope of authority delegated
to (and vested in) the Bailli Délégué shall be as established
from time to time by the Board of Directors in furtherance of
the primary mission of achieving, directing and supervising
execution of the Board's policies.
Gold medal and chain on a green ribbon with gold braid. |
 |
The
Chancelier (Executive Vice President) shall
perform the duties of the Bailli Délégué during his absence or
incapacity.
Gold medal and chain on a blue ribbon with gold braid. |
|
|
The
Argentier (Secretary-Treasurer) and his designees
shall be charged with the collection of all funds of the Society
(including all Fees and Dues) and the keeping and maintenance of
the Minutes of all Meetings of the Board of Directors and
National Council. He shall supervise the payment of all bills
and the maintenance of the Accounts of the Society; report
thereon at each Regular and Annual Meeting of the Board of
Directors and of the National Council; and, shall cause to be
distributed to the Members of the National Council the Annual
Audited Financial Statements prepared by the Society's Certified
Public Accountants. He shall have general oversight
responsibility (in concert with the Bailli Délégué) of the
administration of the National Administrative Office.
Gold medal and chain on a blue ribbon with gold braid |
|
|
The
Chambellan shall be a personal assistant to the
Bailli Délégué and shall serve at his pleasure; provided
however, the incumbent's term shall automatically expire upon
that of the appointing Bailli Délégué.
Gold medal and chain on a blue ribbon with gold braid |
|
|
The
Conseiller Gastronomique shall be responsible for
the planning, coordination and realization of all Director and
National Council Meetings.
Gold medal and chain on a blue ribbon with gold braid. |
|
|
The
Conseiller Culinaire shall coordinate the Jeune
Commis Rôtisseur program and be in charge of developing and
supervising new programs of benefit to students of the culinary
arts.
Gold medal and chain on a blue ribbon with gold braid. |
|
|
The
Conseiller des Professionnels shall coordinate the
activities and enhance the reputation of the Society's
Professional Membership and be in charge of developing and
supervising new programs of benefit to said Members.
Gold medal and chain on a blue ribbon with gold braid. |
|
|
The
Conseiller des Bailliages shall be a personal
assistant to the Bailli Délégué responsible for regular
communication between the Bailli Délégué and the Baillis
Provinciaux. He shall serve at the pleasure of the Bailli
Délégué, provided however the incumbent's term shall
automatically expire upon that of the appointing Bailli Délégué. |
|
|
The
Chargé de Presse shall be in charge of press
relations and Society publications under the direction of the
Bailli Délégué and Board of Directors and be responsible for
regular communication with other National Bailliages and the
International Society to ensure inclusion of news about the
Society in appropriate international publications.
Gold medal and chain on a blue ribbon with gold braid. |
|
|
The
Chargé de Missions shall be responsible for
membership development and such other duties as may be assigned
by the Bailli Délégué from time to time.
Gold medal and chain on a blue ribbon with gold braid. |
|
|
The
Jurisconsulte serves as the legal counsel to the
Bailli Délégué and the Board of Directors. He shall serve at the
pleasure of the Bailli Délégué, provided however the incumbent's
term of office shall automatically terminate with that of the
appointing Bailli Délégué.
Gold medal and chain on a blue ribbon with gold braid. |
|
|
Foundation Chair serves as Chairperson of the
Foundation Committee, and shall be charged with supervision of
the Foundation, preparation of its proposed budget including
suggested contributions, administration of approved
contributions, fund raising, and such other matters as shall be
delegated by the Bailli Délégué. He shall serve at the pleasure
of the Bailli Délégué; provided however, the incumbent's term of
office shall automatically terminate with that of the appointing
Bailli Délégué.
Gold medal and chain on a blue ribbon with gold braid. |
 |
The
Grand Echanson shall organize, coordinate and
administer the activities of
Société Mondiale du Vin
within the Society at the direction of the Board of Directors
and the Bailli Délégué (acting in his capacity as Consul
General, Société
Mondiale du Vin). He
shall serve at the pleasure of the Bailli Délégué; provided
however, the incumbent's term shall automatically expire upon
that of the appointing Bailli Délégué.
Gold medal and chain on a blue ribbon with burgundy and gold
central bands with gold braid. |
|
|
The
Echanson serves as assistant to the Grand Echanson
and may act as Vice Chair of the Standing
Société Mondiale du Vin
Committee. He shall serve at the pleasure of the Bailli Délégué;
provided however, the incumbent's term of office shall
automatically terminate with that of the appointing Bailli
Délégué, and shall be a Member of the National Council.
Gold medal and chain on a blue ribbon with gold and burgundy
central bands with gold braid |
|
|
The
Chancelier Délégué, Académie de Gastronomie
Brillat‑Savarin shall organize, coordinate and
administer the activities of the Académie de Gastronomie
Brillat-Savarin within the Society at the direction of the Board
of Directors and the Bailli Délégué (acting in his/her capacity
as Chancelier General, Académie de Gastronomie Brillat-Savarin).
The Chancelier Délégué shall serve at the pleasure of the Bailli
Délégué; provided, however, the incumbent's term shall
automatically expire upon that of the appointing Bailli Délégué.
Gold medal and chain on a blue ribbon with gold braid, a red
center stripe and a Brillat-Savarin medal.. |
|
|
The
Vice Chancelier Délégué, Académie de Gastronomie
Brillat-Savarin serves as assistant to the Chancelier
Délégué, Académie de Gastronomie Brillat-Savarin and may act as
Vice Chair of the Standing Brillat-Savarin Committee. He shall
serve at the pleasure of the Bailli Délégué; provided however,
the incumbent's term of office shall automatically terminate
with that of the appointing Bailli Délégué, and shall be a
Member of the National Council.
Gold medal and chain on a blue ribbon with gold braid, a red
center stripe and a Brillat-Savarin medal. |
|
Regional
Officers |
|
|
Baillis Provinciaux serve as Deputies of the Bailli
Délégué within their respective regions and shall report to the
Bailli Délégué and Board of Directors. Their duties shall be
national in scope and may be delegated from time to time by the
Bailli Délégué in addition to their having administrative
authority and responsibility in their respective Regions.
Gold medal and chain on a green ribbon with gold braid. |
 |
Chambellans Provinciaux (who are deemed to be
Regional Officers) serve as assistants to Baillis Provinciaux
and are Members of the National Council. They are appointed by
the Bailli Délégué upon nomination of the pertinent Bailli
Provincial and serve at the pleasure of the Bailli Provincial
and Bailli Délégué or one year, whichever is less. A Bailli
Provincial may nominate more than one Chambellan Provincial for
his/her Region. The appointment of more than one Chambellan
Provincial in a given Region upon nomination will be at the
discretion of the Bailli Délégué, considering the circumstances
and reasons therefor. In no event shall there be more than two
Chambellans Provinciaux for each Region. A Chambellan Provincial
may serve concurrently as a Bailli.
Gold medal and chain on a green ribbon with silver braid. |
 |
Echansons Provinciaux (who are deemed to be Regional
Officers) serve as assistants to the Grand Echanson and are
Members of the National Council. They are appointed by the
Bailli Délégué in his capacity as Consul General,
Société Mondiale du Vin upon the recommendation of the Grand Echanson,
and having been nominated by the pertinent Bailli Provincial and
serve at the pleasure of the Bailli Délégué or one year,
whichever is less. In their capacity as Echanson Provincial,
they shall report to both their Bailli Provincial and the Grand
Echanson; and, the scope of their duties are as they may be
delegated from time to time by the Grand Echanson in addition to
any administrative duties and/or authority as may be assigned to
them by their respective Baillis Provinciaux in the activities
and operations of their Region.
Gold medal and chain on a blue ribbon with gold and burgundy
central bands with a silver braid. |
 |
Chargés de Presse Provinciaux (who are deemed to be
Regional Officers) serve as assistants to the Chargé de Presse
des Etats-Unis and are members of the National Council. They are
appointed by the Bailli Délégué upon the recommendation of the
Chargé de Presse des Etats-Unis and having been nominated by the
pertinent Bailli Provincial; and, shall serve at the pleasure of
the recommending Bailli Provincial, the Chargé de Presse des
Etats-Unis and the Bailli Délégué, or one year, whichever is
less. They shall report to both the pertinent Bailli Provincial
and Chargé de Presse des Etats-Unis, who shall determine the
scope of their duties.
Gold medal and chain on a blue ribbon with silver braid. |
|
|
Conseillers Culinaire Provinciaux (who are deemed to
be Regional Officers, but not Members of the National Council)
are appointed by the Bailli Délégué upon the recommendation of
the Conseiller Culinaire des Etats-Unis and nomination by the
pertinent Bailli Provincial; and shall serve at the pleasure of
the recommending Bailli Provincial and the Bailli Délégué or one
year, whichever is less. They shall report to both the pertinent
Bailli Provincial and Conseiller Culinaire des Etats-Unis; and
the scope of their duties are as they may delegated from time to
time by the Conseiller Culinaire des Etats-Unis, with special
emphasis on the Jeune Commis competition, and the pertinent
Bailli Provincial.
Gold medal and chain on a blue ribbon with silver braid. |
|
Local
Officers |
 |
Bailli: The elected President of a Bailliage.
Gold medal and chain on a green ribbon. |
 |
Vice Chancelier-Argentier: In charge of administration,
treasurer and assistant to the Bailli.
Gold medal and chain on a blue ribbon |
|
|
Vice Conseiller Gastronomique: Responsible for the planning
of the menu, the choice of wines and coordinating Bailliage
events. Must be a Non-Professional.
Gold medal and chain on a blue ribbon. |
|
|
Vice Conseiller Culinaire: In charge of the realization of
dinners and relations with Professional Members. Must be a
Professional.
Gold medal and chain on a blue ribbon. |
|
|
Vice Chargé de Presse: In charge of public relations and the
communication of Bailliage events to Society publications and
communicates with the Regional Chargés de Presse.
Gold medal and chain on a blue ribbon. |
|
|
Vice Chargé de Missions: Professional or Non-Professional in
charge of special functions or assignments as may be delegated
by the Bailli from time to time.
Gold medal and chain on a blue ribbon. |
|
|
Vice Echanson: In charge of activities, functions and
administration relating to the
Société Mondiale du Vin.
Gold medal and chain on a blue ribbon. |
|
Non-Professional Members |
 |
Ecuyer: Amateur gastronome under the age of 35 who accepts
reduced induction and dues program.
Silver medal and chain on a purple ribbon. |
 |
Chevalier: Amateur gastronome (male).
Silver medal and chain on a blue-bordered purple ribbon. |
|
|
Dame de la Chaîne: Amateur gastronome (female).
Silver medal and chain
on a blue-bordered purple ribbon. |
 |
Officier: All Members who are elected or appointed to Local,
Regional or National offices as defined in the By-Laws are
automatically deemed to be elevated to the rank of Officier. A
Chevalier or Dame de la Chaîne who has not held such office may
be elevated to this rank for contributions to a Bailliage upon
recommendation of their Bailli, provided he/she has attained a
minimum of five (5) years' membership (or two (2) years if a
Bailliage Board Member) since induction, or upon direct
application to the Bailli Délégué (without Bailli recommendation
required) for approval, having obtained ten (10) years' of
continuous membership since induction.
Gold medal and chain on a red-bordered purple ribbon. |
 |
Pair: An outstanding member of the Chaîne, promoted to this
rank for unique service to the National Society; awarded by the
Board of Directors only.
Gold medal and chain on an orange-bordered purple ribbon. |
|
Professional
Members |
 |
Rôtisseur: Young professional who works with a turning
spit/grill.
Silver medal and chain; no ribbon. |
 |
Chef Rôtisseur: Executive Chef directing a kitchen where
meats or poultry are prepared on a turning spit/directing a
kitchen that does not have a turning spit but does have a grill.
Silver medal and chain on an orange ribbon with the Rôtisseur/Grillardin
escutcheon. |
 |
Maître de Table Restaurateur: Restaurant or hotel manager or
proprietor who does not himself direct the culinary operations
of the establishment.
Silver medal and chain on a purple ribbon with an orange central
band, blue border. |
|
|
Maître de Table Hôtelier: Food service professionals within
a hotel who do not work directly in a restaurant. Includes
people with titles such as Food & Beverage Manager, Director of
Catering, etc.
Silver medal and chain on a purple ribbon with an orange central
band, blue border. |
|
|
Maître Hotelier: Hotel manager or proprietor.
Silver medal and chain on a purple ribbon with an orange central
band, blue border with the Hotelier escutcheon. |
 |
Maître Rôtisseur: Manager or proprietor of a restaurant
which has a turning spit/not having a turning spit but does have
a grill.
Silver medal and chain on a red-bordered orange ribbon with the
Rôtisseur escutcheon. |
|
|
Maître Rôtisseur Traiteur: Proprietor or director of a
catering establishment or charcuterie possessing a turning spit.
Silver medal and chain on a red-bordered orange ribbon with the
Rôtisseur Traiteur escutcheon. |
 |
Professionnel du Vin: A person directly involved in
viticulture, producing wine or spirits, or the sale and
distribution of such products.
Silver medal and chain on a purple ribbon with an orange central
band with grape escutcheon. |
|
|
Professionnel de la Table: A person directly involved in the
growing or raising of foodstuffs or in the production, sale, or
distribution of culinary items.
Silver medal and chain on a purple ribbon with an orange central
band with cornucopia escutcheon. |
 |
Officier Chef Rôtisseur: Promotion from Chef Rôtisseur after
five (5) years of membership and outstanding service to his
Bailliage.
Gold medal and chain on an orange ribbon with the Rôtisseur
escutcheon. |
 |
Officier Maître Rôtisseur: Promotion of a Maître Rôtisseur
for his/her active participation in the development of the
Chaîne. Must have attained at least five (5) years of membership
since induction.
Gold medal and chain on a red-bordered purple ribbon with the
Rôtisseur escutcheon. |
|
|
Officier Maître de Table: Promotion of a Maître de Table for
his/her active participation in development of the Chaîne. Must
have attained at least five (5) years of membership since
induction.
Gold medal and chain on a red-bordered purple ribbon with an
orange central band. |
|
|
Officier Maître Hotelier: Promotion of a Maître Hotelier for
his/her active participation in development of the Chaîne. Must
have attained at least five (5) years of membership since
induction.
Gold medal and chain on a red-bordered purple ribbon with an
orange central band with the Hotelier escutcheon. |
 |
Grand Officier Maître: Title awarded to deserving Member
holding the grade of Officier Maître for at least ten (10)
years. The award can also be bestowed at the end of a career of
a professional who has performed outstanding service to the
profession and to the Chaîne. Awarded by the Board of Directors
only.
Gold medal and chain on an orange-bordered violet ribbon with
the professional escutcheon. |
|
Honorary
Ranks |
 |
Chevalier d'Honneur: Title bestowed upon an individual who
is both nationally prominent and respected. An individual who is
awarded this honorary rank shall be exempted from National
Initiation Fees and Annual Dues.
Gold medal and chain on an burgundy ribbon. |
|
|
Maître d'Honneur: Title bestowed upon a food or beverage
professional who is nationally recognized in their field. An
individual who is awarded this honorary rank shall be exempted
from National Initiation Fees and Annual Dues.
Gold medal and chain on an burgundy ribbon. |
