Kansas City Chaine des Rotisseurs

Societe Mondiale du Vin USA

Societe Mondiale is first and foremost a part of the Confrérie de la Chaíne des Rótisseurs. It is the arm of this gracious parent that focuses on enjoying, studying and appreciating fine wines and crafted beverages.

Kansas City Bailliage


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	Descriptions and ranks.


LOCAL OFFICERS
TITLE	DUTIES	DECORATION
Bailli	President of Local Chapter
Vice Chancelier-Argentier	Administrator, Treasurer, and Assistant to the Bailli
Vice Conseiller Gastronomique	Prepares the menu and coordinates Bailliage events. Must be a non-professional.
Vice Conseiller Culinaire	In charge of realization of the dinner and relations with professional members. Must be a professional.
Vice Chargé de Missions	In charge of special functions or events designated by the Bailli
Vice Chargé de Presse	In charge of communications with the Local Chapter and the National Office
NON-PROFESSIONAL MEMBERS
TITLE	DUTIES	DECORATION
Ecuyer	Amateur gastronome who does not own a revolving spit.	Silver medal and chain on a purple ribbon
Chevalier / Dame de la Chaîne	Amateur gastronome who owns a revolving spit.	Silver medal and chain on a blue-bordered purple ribbon
Officier	Non-professional gastronome promoted for service to the local chapter. This is the highest honor which may be awarded by a local chapter.	Gold medal and chain on a red-bordered purple ribbon
PROFESSIONAL MEMBERS
TITLE	DUTIES	DECORATION
Rôtisseur	Young professional.	Silver medal and chain; no ribbon
Chef de Table	Maître d'Hôtel or chef cooking at the table	Silver medal and chain on a purple ribbon with an inset orange band
Chef Rôtisseur	Executive chef directing a kitchen where meats are prepared on a revolving spit.	Silver chain and medal on an orange ribbon with the Rôtisseur escutcheon.
Maître de Table	Restaurant proprietor or manager who does not direct the culinary operations of the establishment.	Silver medal and chain on a blue-bordered, purple ribbon with an inset orange band.
Maître Rôtisseur	Proprietor and culinary director of a restaurant which has a revolving spit.	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.
Officier Chef Rôtisseur	Promotion from Chef Rôtisseur after ten years of membership and outstanding service to a local chapter.	Gold medal and chain on an orange ribbon with the Rôtisseur escutcheon.
Officier Maître de Table	Promotion of a Maître de Table for active participation in the development of the Chaîne	Gold medal and chain on an orange ribbon with the Rôtisseur escutcheon.
Officier Maître Rôtisseur	Maître Rôtisseur promoted for active participation in the development of the Chaîne	Gold medal and chain on a red-bordered purple ribbon with the Rôtisseur escutcheon.
Grand Officier Maître Rôtisseur	Title given to deserving member holding the grade of Officer Maître for at least ten years. The award can also be given at the end of a career to a professional who has performed outstanding service to the profession and to the Chaîne. Awarded by the National Council only.	Gold medal and chain on an orange-bordered violet ribbon with the professional escutcheon.
Maître d'Honneur	Awarded by the National Council only. This is the highest honorary title given to important professionals.	Gold medal and chain on burgundy ribbon.