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Chaîne Baillage de Jamaïque

The Jamaica Bailliage is the oldest and largest Bailliage in the Caribbean and is part of the United States Bailliage. It is one of nine Bailliages making up the Caribbean/Atlantic Islands Region. Founded at The Half Moon Hotel in Montego Bay in 1985, we have approximately 100 active members with more than 35% being professional members from the trade; i.e. chefs, restaurateurs, hoteliers.

Contact Information

Derek J. Elder
Bailli of Jamaica
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About the Bailliage de Jamaïque

/About the Bailliage de Jamaïque
about-food

Jamaica Chapter of the Confrérie de la Chaîne des Rôtisseurs

The Jamaica Bailliage is the oldest and largest Bailliage in the Caribbean and is part of the United States Bailliage. It is one of nine Bailliages making up the Caribbean/Atlantic Islands Region. Founded at The Half Moon Hotel in Montego Bay in 1985, we have approximately 100 active members with more than 35% being professional members from the trade; i.e. chefs, restaurateurs, hoteliers. This by far, is the highest percentage of professional members in the Caribbean.

In 2007 the chapter created The Hans Schenk Foundation to help develop young chefs and assist in their education. In 2009, the Société Mondiale du Vin, an organization within the Chaîne des Rôtisseurs created to promote the enjoyment, knowledge and understanding of fine wines and crafted beverages was established in Jamaica and now comprises over 50 members.

The Jamaica Bailliage organizes six to eight events per year and aims to give our professional members and other non-member chefs, restaurants and hotels the opportunity to delight our members with their amazing culinary talents. These events held at our top hotels and leading restaurants allow our members, professional and non-professional, to enjoy what they enjoy best – coming together to experience exceptional cuisine, fine wines and crafted beverages and the camaraderie of the table that only the Chaîne des Rôtisseurs can create.

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.

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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.