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Founded by Jean Valby in Paris in 1950, the Chaîne des Rôtisseurs is an international gastronomic society devoted to promoting the enjoyment and appreciation of good food, fine wine and the pleasure of dining with friends.

The organization was founded on the traditions and practices of the old French royal guild of goose roasters (these birds were of high culinary interest during this era). The written history of “Les Ayers” has been traced back to the year 1248 during the reign of King Louis IX.

In 1610 the guild was granted a royal charter and coat of arms, which consisted of two crossed turning spits and four larding needles surrounded by the flames of a hearth on a shield encircled by fleur-de-lis and a chain representing the mechanism used to turn the spit. The outer chain on today’s coat of arms was added in 1950 to represent the bond uniting the members of the Society.

Today there are members in more than 70 countries and in the United States there are 150 individual chapters. The United States society is governed by a national Board of Directors and the National Council, which follows the programs, and policies as set forth by the international society headquartered in Paris.

L'Académie Brillat-Savarin is the preeminent honor society for students in the culinary arts. Each school at which the award program is established has formed a faculty committee to select the student to be honored. The committee sets specific standards for selection. While in all cases academic level, leadership, and dedication are considered, the invitation may be extended to no more than 2% of the graduating class.

A non-profit organization, the Chaine’s foundation, which is only seven years old, has already awarded more than $1,000,000 in scholarship funds to students in the culinary arts and hospitality management programs of study around the United States.

Jean-Anthelme Brillat-Savarin was among the first to write seriously about eating and the art of the table. In recognition of his accomplishments, a cheese, an omelet, a salmon dish, a garnish, and a consommé all bear his name. Brillat-Savarin was born in 1755 in Belley in the region of Bresse, an area rich with food and wine. He studied law and was elected first magistrate, then mayor, of his town. During the Terror that followed the French Revolution, he was forced to flee the country, eventually making his way to New York.

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