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Insignia Ribbons & Their Meanings
| Non-Professional Members |
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Ecuyer |
Amateur gastronome who does not own a turning spit. Silver medal and chain on a purple ribbon. |
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Chevalier/
Dame de la Chaîne |
Amateur gastronome (male / female) who owns a turning spit. Silver medal and chain on a blue-bordered purple ribbon. |
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Officier |
Amateur
gastronome promoted from Chevalier or Dame de la Chaîne for
contributions to a Bailliage; must have attained a minimum of two years
membership. Gold medal and chain on red-bordered purple ribbon. |
| Professional Members |
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Rôtisseur |
Young professional who works with a turning spit. Silver medal and chain; no ribbon. |
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Chef Rôtisseur |
Executive
Chef directing a kitchen where meats or poultry are prepared on a
turning spit. Silver medal and chain on an orange ribbon with the
Rôtisseur escutcheon. |
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Maître Rôtisseur |
Restaurant
or hotel manager or proprietor who has a turning spit. Silver medal and
chain on a red-bordered orange ribbon with the Rôtisseur escutcheon. |
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Maître Hôtelier, Maître de Table, Professionnel du Vin, Professionnel de la Table |
Silver medal and chain on a purple ribbon with an orange central band. |
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Officer Chef Rôtisseur |
Promotion
from Chef Rôtisseur after ten (10) years of membership and outstanding
service to his Bailliage. Gold medal and chain on an orange ribbon with
the Rôtisseur escutcheon. |
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Officier Maître Rôtisseur, Officier Maître de Table, Officier Maître Hôtelier |
Promotion
for active participation in the development of the Chaîne. Must have
attained at least ten (10) years of membership. Gold medal and chain on
a red-bordered purple ribbon with an orange central band. |
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Grand Officier Maître Rôtisseur, Grand Officier Maître de Table, Grand Officier Maître d'Hôtel |
Title
awarded to deserving Members holding the grade of Officier Maître for
at least ten years. Gold medal and chain on an orange-bordered violet
ribbon. |
| Local Officers |
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Bailli |
Chapter President, President of a Chapter. Gold medal and chain on a green ribbon. |
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Vice
Chancelier-Argentier, Vice Conseiller Gastronomique, Vice Conseiller
Culinaire, Vice Chargé de Presse, Vice Chargé de Mission, Vice Echanson |
Assisting the Bailli in various positions. Gold medal and chain on a blue ribbon. |
| National Officers |
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Chancelier,
Argentier, Chambellan, Conseiller Gastronomique, Conseiller Culinaire,
Conseiller des Professionals, Conseiller des Bailliages, Chargé de
Presse, Chargé de Mission |
Assisting the Bailli Provincial in various positions. Gold medal and chain on a gold-bordered blue ribbon. |
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Bailli Délégué,
Bailli Provincial |
Gold chain on a gold-bordered green ribbon. |
| Honorary Members |
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Membre du Conseil d'Honneur,
Membre du Conseil d'Administration,
Membre du Conseil Magistral |
Awarded
by the International Society for high service on an international level
to the Confrérie. Gold medal and chain on a gold-bordered red ribbon. |
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Chevalier d'Honneur,
Maître d'Honneur |
An
honorary title which can be given to an important personality,
political figure or diplomat, or an important F&B professional;
awarded by the Bailli Délégué. Gold medal and chain on a burgundy
ribbon. |
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Pair de la Chaîne |
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. |
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