All About Bailliage de Reno
The Reno Chapter, a not-for-profit organization, is a dynamic group of food and wine enthusiasts and professionals. Our 70 members enjoy discerning palates, a common interest and passion for fine cuisine and wines based on education, camaraderie, and fun around the table.
The Chapter organizes about six events per year at fine Reno area establishments to create an exceptional gastronomic experience accompanied by fine and appropriate wines while simultaneously creating an ambiance of camaraderie and fun where possible, furthering the education of the members in the culinary arts.
The Reno Bailliage is associated with the Confrérie de la Chaîne des Rôtisseurs, Bailliage des Etats-Units, a national chapter of a global organization with international headquarters in Paris, France. Membership in the Chaîne is by invitation only and is extended to food and wine enthusiasts, professional or otherwise.
The world is a book where each step we take opens a page for us.
List of Officers
Responsibilities of Local Officers
In charge of all activities of the bailliage and works with a Board of Directors appointed by the Bailli who is elected by the membership every three years. They control all business affairs of the bailliage, presides at all meetings, and signs and executes all documents required of the bailliage. Represents the bailliage as a member of the National Council, reports, cooperates, and communicates with the pertinent Bailli Provincial, Chambellan Provinciaux, and other Regional Officers, as appointed. They must also maintain effective and accurate records of the affairs of the bailliage and see that all reports are issued on a timely basis.
In effect, the Vice President and Treasurer of the bailliage acts in the place and stead of the Bailli in the case of illness or absence. The Argentier is the administrator who handles the bailliage treasury and is responsible for the bailliage books and accounts.
Vice Conseiller Gastronomique
A non-professional in charge of the menu selection and wines for bailliage functions. They consult with the Bailli, the Vice Conseiller Culinaire, Vice Echanson and the Menu Committee, if any. This officer must be very knowledgeable about both food and wine. In essence, this officer functions as Chairman of the Dinner Committee.
Vice Chargé de Missions
At the request of the Bailli, undertakes special tasks such as membership and functions. They are involved in the development of bailliage policies and procedures. This officer is frequently in charge of the Membership Committee.
Charge de Presse Provincial Hon.
In charge of public relations and communications for the bailliage and is responsible for press releases regarding Bailliage activities. They cooperate and communicate with the Chargé de Presse Provincial and provide reports of the Bailliage activities, along with photographs, for possible inclusion in the National Bailliage’s publication, Gastronome.
Vice Echanson/Professionnel du Vin
In charge of activities, functions, and administration relating to Société Mondiale du Vin. They assist in selecting wines for all bailliage functions and are generally responsible for the bailliage wine cellar, if any.