Bailliage Officers

List of Officers

Chambellan Provincial/Bailli Mr. Ranson W. Webster
Vice Chancelier-Argentier Mr. John Badwick
Vice Conseiller Gastronomique Ms. Diana Pocapalia-Kern
Vice Conseiller Culinaire Ms. Deborah Jane Bullentini
Vice Charge de Missions Dr. Franz Josef Stadler
Charge de Presse Provincial Hon. Paul M. Mailander, M.D.
Vice Echanson/Professionnel du Vin Mr. Anthony C. King

Responsibilities of Local Officers

Chambellan Provincial/Bailli

In charge of all activities of the bailliage and works with a Board of Directors appointed by him/her. They are responsible for control of 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.

Vice Chancelier-Argentier

In effect the Vice President and Treasurer of the bailliage who 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 Conseiller Culinaire

Must be a food or service professional or other professional dealing with the procurement and service of food. Their primary function is the realization of the dinner, its ambiance, decor, decorations and menu consultation with the Bailli, the Vice Conseiller Gastronomique, the Vice Echanson and the Menu Committee. This officer coordinates the activities of the other professional members of the bailliage.

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 selection of wines for all bailliage functions and are generally responsible for the bailliage wine cellar, if any.