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Chaîne Baillage de Space Coast

The Space Coast Chapter of the 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.

Contact Information

Dee Dee Sheffield
Bailli de Space Coast
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About the Space Coast Bailliage

/About the Space Coast Bailliage
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Space Coast Chapter of the Confrérie de la Chaîne des Rôtisseurs

Welcome to the Space Coast Chapter of la Confrérie de la Chaîne des Rotisseurs.  The “Chaîne” (pronounced shen) unites professional and amateur gastronomes in a private, not-for-profit society committed to promoting the culinary arts and those of enology and hospitality through example, education, and camaraderie. Based on the great traditions and high standards of the medieval French guild of rôtisseurs or “meat roasters,” our confrérie celebrates the pleasures of the table, encourages the development of young professionals by awarding scholarships and sponsoring competitions, and, as part of an international organization, fosters friendships among members around the world.

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More About Space Coast Chaîne

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The Space Coast Chapter began in 1990 when members of the cruise ship industry based in Cape Canaveral realized that there was a need to bring la Chaîne to this area.  These original officers at the first induction probably had little idea just how well the whole notion would catch on.

Today, the Space Coast Chapter has more than 50 members and is unique in being the only chapter in the United States to have three current national officers among its ranks: Joe Caruso is a past national president for the entire U.S. delegation, Greg Eisenmenger is the legal counsel for the U.S. and Cindy Eisenmenger is the former publisher of Gastronome, the official publication of the la Chaîne.

All of the members, supporters, and friends of the Space Coast Chapter invite you to join them for the best of the best of the best of food, wine, and friendship.

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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.