3.1 Admission
to Membership
(a) Application
for Admission shall be by invitation only.
(b) Candidates
for Membership shall be financially responsible adult persons of good
moral and ethical character and reputation.
(c) All
Candidates shall complete and file a prescribed Application Form,
countersigned by two (2) Sponsors who shall both be Members in good
standing of the Society, together with a check or checks covering all
requisite National and local Bailliage Fees and/or Dues with the Bailli of
the Bailliage in the area in which the Applicant resides. If the
Application is approved by the said Bailli, it shall be forwarded by
him/her to the Bailli Délégué for approval.
(d) If there is
no Bailliage in the area in which the Applicant resides, his/her
Application as a Member-at-Large, completed as required in Subsection (c)
above, shall be filed directly with the Bailli Délégué for consideration.
(e) If a person
wishes to join the Society, and there is a Bailliage in his/her area
which, however, is at full membership as determined by it, such person may
become a Member-at-Large if the Application is approved by the Bailli
Délégué.
(f) Notice of
final approval or disapproval for membership shall be forwarded by the
Bailli to the Candidate who, if approved, shall in due course be formally
inducted into the Society with the rank or classification as designated by
the Bailli Délégué. Ribbons indicating rank are conferred only at Formal
Inductions.
(g) Induction
Ceremonies shall be conducted only by the Bailli Délégué (with the
assistance of the pertinent Bailli Provincial, at said Officer's election,
in the case of a local Bailliage Induction). In the event that the Bailli
Délégué does not elect to celebrate an Induction Ceremony in a case where
the Induction is other than for a National Officer, it shall be conducted
by the pertinent Bailli Provincial (or another National Officer or
Chambellan Provincial as specifically designated and/or authorized by said
Bailli Provincial, and the Bailli Délégué in the case of another National
Officer, to conduct said Induction Ceremony). In the event that the Bailli
Délégué does not elect to conduct the ceremony involving the induction of
a National Officer, he shall specifically delegate the authority to a
specific National Officer to conduct said Induction. Under unusual
circumstances whereby none of the foregoing officers is reasonably
available to conduct a specific local Bailliage Induction, the Bailli
Délégué is authorized to designate another present or former member of the
National Council to conduct that specific induction.
(h) Each
Bailliage shall be authorized to set a limit on the number of Members that
may belong thereto. When that limit has been achieved, the names of any
remaining Candidates shall be entered upon an appropriate waiting list in
the order of the date received for future consideration, approval and
induction. Candidates need not be accepted in order of placement on the
waiting list. No Candidate shall be denied admission in the Society (or
prevented from holding any office therein) based on race, gender,
political or religious belief.
3.2 Classification
and Insignia of Membership
(a)
Classifications of Non-professional and Professional Membership will
generally conform to standards established from time to time by the
Confrérie de la Chaîne des Rôtisseurs based in Paris, France (the
“International Society” ).
(b) There shall
be three general classes of Members of the Society, as follows:
(i) Member-at-Large:
A Member of the Society who is not a member of a local Bailliage;
(ii) Bailliage
Member: A Member of the Society who is a member of a local Bailliage; and,
(iii) National
Council Member: A Member of the Society who is a member of the National
Council described in Section 6.3 of these By-Laws and Members of the Audit
and Elections Committees (who are not Directors).
Members will be further classified as
Professional or Non-Professional. Non-Professionals normally enter with
the rank of Chevalier or Dame de la Chaîne (except for those below the age
of 35 who may enter as Ecuyers). Professionals enter with a rank based on
their occupation or training.
(c) Classification and Insignia of Membership are:
(i) 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).
Same decoration as Chevalier.
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.
(ii) Professional
Members
Rôtisseur/Grillardin: Young professional
who works with a turning spit/grill.
Silver medal and chain; no ribbon.
Chef Rôtisseur/Grillardin: 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: 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 Rôtisseur/Maître Grillardin:
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/Grillardin
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.
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.
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/Grillardin:
Promotion from Chef Rôtisseur/Grillardin after five (5) years of
membership and outstanding service to his Bailliage.
Gold medal and chain on an orange ribbon with the Rôtisseur/Grillardin
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 Rôtisseur/Grillardin:
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/Grillardin
escutcheon.
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.
3.3 Promotions
Elevations in rank to Grand Officier Maître
of those Professional Members of the Society who have been particularly
active within their Bailliages or who have especially devoted themselves to
furthering the purposes and development of the Society may be proposed to
the Board of Directors by a Bailli, the Bailli Délégué or a Member of the
Board of Directors. As a general rule, at least ten (10) years of
membership, shall be a prerequisite for these elevations (provided however,
the Bailli Délégué may waive the time requirement when deemed appropriate in
his discretion). Elevation in rank to Pair shall be awarded by the Board of
Directors. The Bailli Délégué may bestow the rank of Chevalier d'Honneur
upon an individual who is both nationally prominent and respected, or the
rank of Maître d'Honneur 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.
3.4 Commandeur,
Officier Commandeur and Grand Commandeur
A Member of the Bailliage des Etats-Unis
who has achieved twenty (20) years of membership in good standing shall have
conferred upon him/her the title of “Commandeur” and be awarded the Badge
designated to reflect said title. A Member of the Bailliage des Etats-Unis
who has achieved thirty (30) years of membership in good standing shall have
conferred upon him/her the title “Officier Commandeur” and be awarded the
Badge designated to reflect said title. A Member of the Bailliage des
Etats-Unis who has achieved forty (40) years of membership in good standing
shall have conferred upon him/her the title “Grand Commandeur” and be
awarded the Badge designated to reflect said title; and, further, shall be a
Member for Life, without the requirement of payment of National or
International Dues.
3.5 Diplomas
Diplomas will be issued only to persons who
have signed the pertinent page of the Livre d'Or (Golden Book), the Official
Induction Record of the Society. It is the responsibility of the Inducting
Officer to cause to be returned to the National Administrative Office the
subscribed pertinent pages of the Livre d'Or.
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