Ribbons and Insignia
When a member of the Cha卯ne des R么tisseurs is inducted or promoted an appropriate ribbon denoting rank is awarded. We are a local Bailliage in Thailand and below are the ribbons that will be used by us. To see the ribbons used internationally and nationally, please go to https://www.chainedesrotisseurs.com/pages/59/grades-and-ribbons.html
Local Bailliage council
Bailli
Gold medal and chain on green ribbon
Local Officer
Vice-Chancelier/Argentier or Vice-Chancelier and Vice-Argentier - Vice-Conseiller Culinaire - Vice-Conseiller Gastronomique - Vice-Charg茅(e) de Missions - Vice Charg茅(e) de Presse
Gold medal and chain on blue ribbon
Vice-Echanson
Gold tastevin and chain on blue ribbon with a wide orange stripe and a burgundy stripe in the middle
Non-Professional Members
Chevalier / Dame de la Cha卯ne
The initial non-professional Cha卯ne grades
Silver medal and chain on purple ribbon edged in light blue
Officier
Promotion for a Chevalier or a Dame de la Cha卯ne. Also for a special member, or Pr茅sident of an Association to be honoured.
Gold medal and chain on purple ribbon edged in red
Grand Officier
Exceptional promotion for an Officier 鈥 a gastronome who has distinguished himself through his efforts for the Cha卯ne, possible after ten years of Cha卯ne membership - but only with approval of the President.
Gold medal and chain on purple ribbon with a red stripe in the middle edged in red
Professional Members & Promotions
R么tisseur
The initial Cha卯ne Professional grade. Reserved for a young Chef.
Silver medal and chain on orange ribbon with 鈥淩么tisseur鈥 insignia
Professionnel de la Table
A person directly involved in restaurant service.
Silver medal and chain on purple ribbon with 鈥減lace setting鈥 insignia
Professionnel du Vin
A person directly involved in viticulture, including an owner, director, manager, of a vineyard and/or a winery, a winemaker, a director of a wine academy or wine educational program, a distributor of wine and crafted beverages, and an owner of an exclusive wine boutique.
Silver medal and chain on purple ribbon with orange stripe, edged in light blue and 鈥済rape鈥 insignia (not shown in this photo)
Chef de Table
Maitre d'H么tel, Chef de Rang, Restaurant Service Educator who, if needs be, cooks at the table.
Silver medal and chain on purple ribbon with orange stripe
Chef R么tisseur
Sous Chef, Chef de partie, Culinary Educator.
Silver medal and chain on orange ribbon edged in red with 鈥淩么tisseur鈥 insignia
Sommelier
Sommelier or Chef de Cave, Wine Educator.
Silver medal and chain on purple ribbon with orange stripe and 鈥渂ottle and glass鈥 insignia
Ma卯tre R么tisseur
Owner, Director, Manager, Head Chef, Culinary Programme Director involved in the running of the kitchen at a catering establishment.
Silver medal and chain on orange ribbon with two red stripes and 鈥淩么tisseur鈥 insignia
Ma卯tre Restaurateur
Owner/manager or director of a restaurant who is not involved with the running of the kitchen in his/her establishment; a Service Programme Educator.
Silver medal and chain on purple ribbon with orange stripe, edged in light blue, and 鈥淢a卯tre Restaurateur鈥 insignia (not shown in this photo)
Officier Ma卯tre R么tisseur
Promotion for a Ma卯tre R么tisseur.
Gold medal and chain on orange ribbon with two red stripes and 鈥淩么tisseur鈥 insignia
Grand Officier Ma卯tre R么tisseur
Special promotion for an Officier Maitre R么tisseur, possible after ten years of Cha卯ne membership, but only with approval of the President.
Gold medal and chain on orange ribbon with a red stripe in the middle and 鈥淩么tisseur鈥 insignia
Ma卯tre H么telier
Owner/manager or director of a hotel, Senior Hotel School Educator.
Silver medal and chain on purple ribbon with orange stripe, edged in light blue, and 鈥淗么telier鈥 insignia
Ma卯tre Sommelier
Head Sommelier of a restaurant, Senior Wine Educator.
Silver medal and chain on purple ribbon with orange stripe, edged in light blue, and 鈥渂ottle and glass鈥 insignia
Officier Ma卯tre Restaurateur
Promotion for a Ma卯tre Restaurateur.
Gold medal and chain on purple ribbon with orange stripe edged in red and 鈥淢a卯tre Restaurateur鈥 insignia (not shown in this photo)
Officier Ma卯tre H么telier
Promotion for a Ma卯tre H么telier.
Gold medal and chain on purple ribbon with orange stripe, edged in red, and 鈥淗么telier鈥 insignia
Officier Ma卯tre Sommelier
Promotion for a Ma卯tre Sommelier.
Gold medal and chain on purple ribbon with orange stripe, edged in red, and 鈥渂ottle and glass鈥 insignia
Insignia
Honoraire
This status is signified by the addition of the word 鈥淗onoraire鈥 to a member's professional title and the wearing of the 鈥淗onoraire鈥 badge on the member's ribbon.
Members retiring from the Conseil Magistral or Conseil d'Administration may take 鈥淗onoraire鈥 status with the approval of the President.
Members retiring from the Bureau of a Bailliage or a Bailliage Provincial or a Bailliage National may take 鈥淗onoraire" status.
On reaching retirement, a member holding a professional grade becomes 鈥淗onoraire鈥.
This insignia is normally awarded at an Induction Ceremony.
Commandeur (20 years)
The 鈥淐ommandeur鈥 badge will be given upon request to all members, after twenty years of uninterrupted Cha卯ne membership since the date of their first induction.
This insignia is normally awarded at an Induction Ceremony.
Officier Commandeur (30 years)
The 鈥淥fficier Commandeur鈥 badge will be given upon request to all members, after thirty years of uninterrupted Cha卯ne membership since the date of their first induction.
This insignia is normally awarded at an Induction Ceremony.