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Chaîne Bailliage de Wichita

The Wichita Chapter of the not-for-profit Confrérie de la Chaîne des Rôtisseurs is comprised of nearly 40 members and spouses who share a passion for the culinary arts, fine cuisine, wine and craft beverages, and enjoy the camaraderie of the table which is the hallmark of all Chaîne des Rôtisseurs events.

Contact Information

B. Theo Mellion, PhD MD
Bailli de Wichita
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About the Bailliage de Wichita

Home/About the Bailliage de Wichita
about-food

Wichita Chapter of the Confrérie de la Chaîne des Rôtisseurs

The Wichita Bailliage of the Chaîne des Rôtisseurs established in 1967 and the Societé Mondiale du Vin is comprised of nearly 40 members and spouses who share a passion for the culinary arts, fine cuisine, wine and craft beverages, and enjoy the camaraderie of the table which is the hallmark of all Chaine des Rôtisseurs events.

Bailliage members include individuals from a variety of different professions and vocations, as well as food and beverage professionals (Executive Chefs, Restaurant owners and managers, Sommeliers and other wine professionals) who are instrumental in the successful planning and execution of our events.

Wichita Induction event

Chaîne Wichita

Wichita

Our chapter hosts between four and six events yearly, and a number of our members take advantage of the opportunity to attend functions at other Bailliage during their travels, which is one of the outstanding benefits of Chaine membership.

about-wine

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.