chaine-chicago-14

Chaîne Baillage de Central Coast

The Central Coast Chapter of the not-for-profit Confrérie de la Chaîne des Rôtisseurs is a dynamic group of food and wine enthusiasts, in excess of 150 members, with discerning palates who share a common interest in a passion for fine cuisine and wines based in education, camaraderie and fun around the table.

Contact Information

Thomas Humphrey
Bailli
Email

About the Baillage de Central Coast

/About the Baillage de Central Coast
about-food

Central Coast Chapter of the Confrérie de la Chaîne des Rôtisseurs

This wonderful organization welcomes both professional and non-professional members together to create exceptional experiences and support the development of young chef’s and young sommelier’s.

The Central Coast bailliage was founded in 1987 and has, since its inception, had a close and important relationship with the leading scions of the hospitality and enology industry in the central coast region. We are a not-for-profit, Confrérie de la Chaîne des Rôtisseurs is a dynamic group of food and wine enthusiasts, with discerning palates who share a common interest in a passion for fine cuisine and wines based in education, camaraderie and fun around the table.

Based on the great tradition and high standards of the medieval French guild Oyers Rotisseurs or goose roasters, our confrérie celebrates the pleasures of the table while enjoying the classic and evolving cuisines of the world. We encourage the development of young professionals by awarding scholarships and sponsoring competitions throughout the world. As a part of an international organization, we foster friendships among our members worldwide.

The primary objective of the Central Coast bailliage is to bring together professionals within the hospitality industry (executive chefs, leading restaurant and hotel owners and managers, wine distributors, sommeliers, private city club management, culinary institutions, premier caterers and purveyors) and non-professional members eager to participate in unique and outstanding-culinary dining experiences that individuals would have difficulty organizing by themselves.

about-food

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.

about-people

The Chaine Today

Today La Chaîne des Rôtisseurs is the oldest and largest gastronomic organization in the world. Tens of Thousands of people have participated in Chaine events annually in its activities throughout the world with 6,000 members in the USA alone. Bailliages (Chapters) in more than 80 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 Madison, New Jersey on the Farleigh Dickinson University Campus. 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.