Thank you very much @mylecordonbleu @chainedesrotisseurs_hq for the Chef Intronisarion last night. It was indeed an honor
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Buat mereka yang ingin tahu lebih lanjut, saya sediakan fakta-fakta menarik di bawah ini, baca tau?
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La Confrérie de la Chaîne des Rôtisseurs (French pronunciation: [la kɔ̃fʁeʁi də la ʃɛːn de ʁotisœːʁ]) is an international gastronomic society founded in Paris in 1950. The Chaîne is based on the traditions and practices of the old French royal guild of culinaires. It is dedicated to fine cuisine and promoting and developing the gastronomic values while at the same time widening its focus to table art
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In 1248, King Louis IX assigned Étienne Boileau, the Provost of Paris, with the task of bringing order into the organization of trades and guilds, developing young apprentices and improving the technical knowledge of guild members
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For over four centuries, the "Confrérie" or brotherhood of the Roasters cultivated and developed culinary art and high standards of professionalism and quality standards befitting the splendor of the "Royal Table"
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The international headquarters (Siège Mondial) remains in Paris where the society was founded, and the present day Chaîne des Rôtisseurs is still based on the traditions and practices of the ancient French brotherhood but now in an international and contemporary context
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The organization is represented by its 24000 members in 80 countries around the world. In these countries, it is organized in national sections (called Bailliages) with regional subsections
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All members are given ribbons appropritate to their rank and career, and whether a hospitality professional or a gastronome. Ribbons with orange denote members who are in the hospitality fields. Green, blue, maroon and red ribbons denote officers of the Chaine, either on a local, national, or international level. Members can be promoted within la Chaine, and at that time their ribbon will change.All ribbons are presented at an induction ceremony
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