| Non-Professional Members |
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Ecuyer
Non-professional
gastronome who does not own a roasting spit. Silver medal and chain on a
purple ribbon. |
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Chevalier/Dame de la Chaîne
Non-professional gastronome (male / female) who owns a roasting 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. |
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| Professional Members |
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Rôtisseur
Young professional who works with a roasting spit. Silver medal and chain; no ribbon. |
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Chef Rôtisseur
Executive Chef directing a kitchen where meats or poultry are roasted 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 roasting 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 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. |
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| 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. |
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| Regional Officers |
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Echanson Provincial
In charge of activities, functions and administration relating to the Ordre Mondial. Gold medal and chain on a blue ribbon. |
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Chargé de Presse Provincial,Conseiller Culinaire Provincial
Assisting the Chambellan Provincial in various positions. Gold medal and chain on a blue ribbon. |
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Chambellan Provincial
Gold chain on a silver-bordered green ribbon. |
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| 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. |
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| 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. |
