Confrérie de la Chaîne des Rôtisseurs facts for kids
La Confrérie de la Chaîne des Rôtisseurs is an international society that loves food and cooking. It started in Paris, France, in 1950. This group is based on the old French Royal Guild of Goose Roasters. That guild used to roast geese, then later all kinds of poultry, meat, and game. Today, the society focuses on cooking skills and enjoying delicious food. They also appreciate how food is presented, which they call table art.
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History of the Food Lovers' Society
The story of the "Goose Roasters" guild goes way back to 1248. At that time, King Louis IX wanted to organize different jobs and guilds in Paris. He asked Étienne Boileau to help. Étienne gathered rules from over 100 guilds, including the Goose Roasters. Their job was to train young apprentices and improve cooking skills.
Over many years, the Goose Roasters were allowed to prepare and sell all sorts of meat. This included poultry and venison.
From Goose Roasters to Rôtisseurs
In 1509, during the time of King Louis XII, new rules changed the guild's name to "Rôtisseurs." They focused on roasting poultry, game birds, lamb, and venison. In 1610, under King Louis XIII, the guild received a special royal charter. They even got their own coat of arms.
For over 400 years, this "brotherhood" of Roasters kept improving cooking art. They set high standards for quality, fit for royal feasts. But in 1793, during the French Revolution, the guild system ended. The Rôtisseurs were almost forgotten.
The Society Returns in 1950
Then, in 1950, some people decided to bring the spirit of the old guild back. Auguste Becart, Jean Valby, Curnonsky, Louis Giraudon, and Marcel Dorin used the old guild's name. They created La Confrérie de la Chaîne des Rôtisseurs as we know it today.
The Chaîne Today: A Global Food Community
Since 1950, the society has grown a lot. It now has members all over the world. The Chaîne brings together both professional chefs and people who just love food. They all share a passion for good wine and fine dining. Even though "confrérie" means "brotherhood," women have always been welcome. They play a big part in the society.
There's also a special group called "L'Ordre Mondial des Gourmets Dégustateurs." This group is for members who know a lot about wine and spirits.
Where the Chaîne Is Located
The main office, called Siège Mondial, is still in Paris, where it all began. Today's Chaîne des Rôtisseurs still follows the traditions of the old French brotherhood. But now, it's a modern, international group.
The organization has 20,000 members in 73 countries! Each country has its own main group called a "bailliage." These often have smaller local sections. A few members from the Confrérie even appeared as guest judges on the TV show "Top Chef."
Jeunes Chefs Rôtisseurs Competition: Cooking for the Future
La Chaîne des Rôtisseurs holds a special cooking competition for young chefs. These chefs must be under 27 years old. A professional Chaîne member sponsors them. The goal is to encourage young chefs and help them show off their cooking skills. It's a chance for them to compete with others and share their talents. The competition also celebrates different food styles from around the world.
How the Competition Works
The competition is a "black box" challenge. This means the chef doesn't know what ingredients they will cook with until the competition starts! They get 30 minutes to plan their menu. Then, they have three and a half hours to cook a three-course meal for four people.
The Jeunes Chefs Competition first started in 1977 in Switzerland. It was created to support and promote future young chefs. Competitions happen at local, national, and international levels worldwide.
Getting Started in the Competition
The competition begins at the local level. Chefs, managers, and cooking teachers from restaurants, hotels, and cooking schools linked to the Chaîne can suggest contestants. Then, contestants are chosen from those who apply.
On competition day, each contestant gets a "black box" with secret ingredients. Some ingredients must be used, others are optional. Chefs can also use items from a shared pantry. They must create a three-course meal: a first course, a main course, and a dessert. The written menu must be finished in the first 30 minutes. Cooking takes 3.5 hours. The finished dishes are then presented for judging within a 45-minute time frame.
Judging the Young Chefs
Experienced cooking experts who are Chaîne members serve as judges. A chef's sponsor cannot be a judge. To keep things fair, contestants are only known by a number, not their name.
Judges score the dishes on how they taste, how they look, and how original they are. They also give points for how clean and organized the kitchen area is.
Who Can Compete?
Young cooks under 27 years old on September 1st of the international competition year can enter. A professional Chaîne member must sponsor them. Once accepted, they need to show proof of their age.
A candidate must be nominated by their boss, who must be a Chaîne des Rôtisseurs member. The Competition Committee must also accept them. By joining, competitors agree to follow all the rules.
Winners of past international Jeunes Chefs Competitions cannot compete again. However, past contestants who didn't win can compete a second time at the national level. They must still meet the age and experience rules.
Competition Levels
The winners of all local competitions move on to their country's National Final. The winner of the national final then gets to compete in the International Competition!
The Chaîne's Special Symbols
The original coat of arms for the Rôtisseurs had two crossed turning spits. It also showed four larding needles (used to put fat into meat). These were surrounded by flames from a hearth on a shield.
For the new Confrérie, a new logo was created. It uses the old historic shield in the middle. Around it are fleur-de-lis (a French symbol) and two chains. Between the chains, the society's new name is written. It also shows the founding dates: 1248 (for the old guild) and 1950 (for the new society).
The inner chain represents the professional members, like chefs. The outer chain represents the non-professional members, who just love food. Both chains show the strong bond that connects all members.
Special Ribbons for Members
All members receive special ribbons. The type of ribbon depends on their rank and whether they work in the food industry or are just food lovers. Ribbons with orange mean the member works in the hospitality field. Green, blue, maroon, and red ribbons show that someone is an officer in the Chaîne. These officers can be at a local, national, or international level. Members can move up in rank within the Chaîne, and their ribbons will change when they do.
All ribbons are given out during a special ceremony.
Images for kids
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A small image of the Chaîne's symbol.
