La Jolla Chapter of the Confrérie de la Chaîne des Rôtisseurs
The La Jolla Bailliage of La Chaine des Rotisseurs is part of the oldest food and wine society in the world which was founded in 1248 as a chef’s roasting guild for the upper class. In the 1950’s this historic guild was resurrected as a gourmet society with an International Headquarters based in Paris. At its head is a President with a Secretary General and a Board of Directors. The day to day running is organized by National, Provincial and Local Bailliages. The Bailliage des États-Unis is managed by its Bailli Délégué (National President), assisted by its Board of Directors and an Executive Director, with the local Bailliages maintained by the Bailli and local officers. New members to a local Bailliage are inducted at the annual Induction Dinner, with each event representing a true celebration of the Chaîne values. Members wear ribbons at such events which denote their level of membership, whether Professional or Non-professional. Because the Chaîne is a worldwide organization, members are welcome to attend events anywhere they travel. In the United States, there are approximately 6,000 gourmands in about 125 bailliages (chapters) across the country, each offering a variety of culinary activities to suit the interests of local members.
Membership in the Chaîne es Rôtisseurs is by personal invitation. Belonging to a truly international community brings wealth of opportunities for members to participate in exciting events worldwide. These events, organized by national or local bailliages, bring together people with a mutual interest in and passion for good food, conviviality and camaraderie.
La Jolla Types of Membership
Types of Chaîne membership:
- Professional Member: is classified as a member who owns or works in either a hotel or restaurant, such as a Hotel Owner, Hotel Director, General Manager or a Chef.
- Non-Professional Member: is classified as an amateur member who does not own or work in a hotel or restaurant. All other professions and business sectors fall into this member category.
History of the Chaîne des Rôtisseurs
It was in the year 1248, under Saint Louis, King of France, that the Guild of Rôtisseurs was formed. Originally limited to roasters of geese (“Ayeurs”), the Guild expanded in scope and in numbers, and in 1610 it received the present coat of arms by royal warrant. (Note the crossed broches, or turning spits, on this seal. A symbolic broche is used during the Chaîne’s induction ceremony for new members and elevation in rank of deserving members). One of the most prosperous of the Guilds, La Chaîne comprised many members who were attached to the noblest of families of France. This proved less advantageous during the French Revolution, for along with most other Guilds, La Chaîne suffered significant loss of membership and was dissolved. Gastronomically speaking, 160 uneventful years passed until the revival of La Chaîne in 1950. Following recovery from World War II, three gastronomes and two professionals joined in Paris with a common goal – to restore the pride in culinary excellence which had been lost during a period of wartime shortages. In that year La Confrèrie de la Chaîne des Rôtisseurs was officially incorporated, and the seal and coat of arms of the predecessor Guild were restored by Act of the French Government.
The Chaine Today
Today La Chaîne des Rôtisseurs is the oldest and largest gastronomic organization in the world. More than 80,000 persons participate annually in its activities throughout the world with 6,000 members in the USA. Bailliages (Chapters) in more than 110 countries coordinate their programs through La Chaîne’s international headquarters in Paris. In the United States, La Chaîne has approximately 130 local chapters. The National office is located in New York City. Underlying La Chaîne’s growth is the organization’s sense of purpose. A key criterion which distinguishes La Chaîne from other organizations involved in wine or food is the interrelation between amateur and professional. In La Chaîne we strive for balanced membership representing professionals involved in food preparation, service in hotels, private clubs and restaurants; wine, food and equipment suppliers and world- renowned lecturers, writers and critics, as well as knowledgeable laymen who, due to their interest in learning and/or well traveled backgrounds, are in a position to enjoy the pleasures engendered by good cuisine, good wine and good company.
National Competitions & Further Learning
Visit our national website for competitions or more general information.