Resources - Professional Member

Recognition

	*The Professional Member*
	*Membership Considerations*
	Chaîne Partnerships
	*Recognition*
	*Special Programs*
	“*Dine Around*”
	*Resources Index*

Providing publicity is the best way a bailliage can express its thanks to a host establishment. Both local and national publicity make professionals feel they are appreciated and can help increase their business. Local publicity also calls attention to a bailliage and its activities, which can result in attracting new members.

Gastronome provides national coverage and the opportunity for members to enjoy reports of their events and see themselves pictured. When good pictures of those professional members responsible for a dinner are submitted, every effort is made to use them.

Certificates and gifts that say “thank you”

Award of merit certificates are usually presented, which are more valued than one might suppose. They are often an important part of a chef’s portfolio. Bailliages can have certificates inexpensively made up at any print shop or can design and print their own on a member’s computer. The Chaîne logo is usually used to enhance the certificate.

In instances where a bailliage holds an event yearly at a given location, consideration might be given to the presentation of a plaque, with engraved plates added each time an event takes place.

The National Administrative Office stocks items that may be presented at the conclusion of a dinner. These include china and pewter presentation plates. Other logo items suitable for presentation are made available from time to time.

Additional gift ideas are special bottles of wine, books with personalized inscriptions, and engraved glassware.

A photo album can also serve as a fitting memento. Advance planning is a necessity so that pictures are taken which include subjects of particular interest to the recipient, such as key staff in front of an identifying feature of the establishment, the staff at work, individual courses served, and the award ceremonies.

A framed copy of the menu and/or a framed copy of a Gastronome report are also suitable.

Other ways to say “thank you”

Consider scheduling one special function each year at which your professional members are honored guests. This could be a picnic, at which your non-professionals do all the cooking.

Consider inviting one person from an establishment that has hosted an event to attend a function at another establishment at the bailliage’s expense.

Try scheduling an event just for your professional members (and, perhaps, for prospective professional members).