Confrérie de la Chaîne des Rôtisseurs Bailliage des Etats-Unis

Board of Directors/National Council Meeting October 14, 2017

InterContinental Chicgao 505 Michigan Ave Chicago, IL 60611 Board of Directors Agenda and National Council Meeting Agenda Chicago, Illinois October 14, 2017

Meeting Agenda ______Call to Order of Board of Directors (Harold Small)

Roll Call/Quorum, Notice of Meeting (Steve Gross) [Tab 1]

Approval of Board Minutes (Steve Gross) [Tab 2]

Reports of Officers Relating to Board Matters, if any

Recess of Meeting of Board of Directors ______

Call to Order of National Council (Harold Small)

Roll Call/Quorum, Notice of Meeting (Steve Gross) [Tab 3]

Reconvening of Board of Directors Meeting

Approval of Board/National Council Minutes (Steve Gross) [Tab 4] Minutes of the Board of Directors and National Council Meeting – October 29, 2016

Communications and Announcements (Harold Small)

Report of the Bailli Délégué des Etats-Unis (Harold Small) [Tab 5] a) Intellectual Property Policy b) Travel (Sandra Kraft) – see written report and Amended Policy on Chaîne des Rôtisseurs Travel (as amended September 20, 2017)

Executive Director Report (Kevin Dunn) [Tab 6]

Argentier’s Report (Steve Gross) [Tab 7] a) Financial Report

Audit Committee Report (Ann Sanford) [Tab 8] a) Audited Financials for Chaîne (approval) b) Committee Report

Chancelier’s Report (Paul Haar) – see written report

By-Law Committee Report (Bruce Foudree) [Tab 9] a) Approval of By-Law Amendment; and b) Approval of Brillat-Savarin Operating Manual Amendments

Communications Report (Michelle Metter) [Tab 10] – see written report a) Gastronome and Gastronome Extra! (Marie Addario) b) Media Rate Card and sponsorships

Gastronomique Report (Mon Roldan) [Tab 13] a) Grand Chapître – Chicago, Illinois – October 2017 b) Grand Chapître – Seattle, Washington – October 2018 c) Grand Chapître – San Diego, California – October 2019 d) Grand Chapître – New York, New York – October 2020

Culinary and Professional Report (Reimund Pitz) [Tab 11] - see written report e) Culinary Weekend – Chevy Chase, Maryland – May 2017 f) Culinary Weekend – Charleston, South Carolina – May 17 - 19, 2018 g) Culinary Weekend – Pittsburgh, Pennsylvania – May 2019

Mondiale Report (Ira Falk) [Tab 9] – see written report a) Membership b) Regional Events c) International Young Sommeliers Competition – 2017 d) National Mondiale Weekend and U.S. National Competition – May 3 - 6, 2018

Foundation Report (John Burson) [Tab 12] – see written report a) Fund Raising b) Auctions c) Distributions d) Legacy Program e) Brillat-Savarin (Heinz Hofmann) – see written report

Report of Vote on By-Law Amendments and Amendment to Brillat-Savarin Operating Manual (Steve Gross)

Unfinished Business

New Business

Bailli Délégué Closing Remarks (Harold Small)

Adjournment of Meetings of the Board of Directors and the National Council MEETING BOOK TABLE OF CONTENTS

Meeting Agenda for Board of Directors/National Council Meeting

Tab 1 Listing of Board of Director Members Listing of National Council Members

Tab 2 Minutes of Meetings of the Board of Directors -Minutes to be approved by the Board of Directors Minutes of the Board of Directors Meeting July 6, 2017 Minutes of the Board of Directors Meeting / Best Practices - July 27, 2017 Minutes of the Board of Directors Meeting – August 3, 2017 Minutes of the Board of Directors Meeting – September 20, 2017 Minutes of the Board of Directors Meeting - October 5, 2017 Minutes to be approved by the National Council and the Board of Directors: Minutes of Board/National Council Meeting – October 29, 2016 Tab 3 Bailli Délégué Report (Harold Small) [Tab 3] Intellectual Propert y Poli cy Policy on Chaine des Rotisseurs Travel Programs/Events Tab 4 Argentier’s Report (Steve Gross) 2017-2018 Budget as approved by Board of Directors on August 3, 2017 Tab 5 Audit Committee Report (Ann Sanford) Audaited Fin ncial Statements of Confrérie de la Chaîne des Rôtisseurs, Ltd. Reviewed Financial Statements of Confrérie de la Chaîne des Rôtisseurs Foundation, Inc. Tab 6 Membership Information Committee Member Listing Membership Numbers 2017-1977 Totals by Region 2017-2009 Membership Numbers as of 6-30-2017 List of Members of the 100% Club Share the Chaîne Pins Chaîne Membership Numbers by Chapter as of 6-30-2017 Spouse Membership Numbers by Chapter as of 6-30-2017

Tab 7 By-Law Committee Report (Bruce Foudree) Amendments proposed for consideration Brillat-Savarin Operating Manual (with proposed amendments) Tab 8 Chancelier Report (Paul Haar)

Tab 9 Communications Report (Michelle Metter) [Tab 8] Gastronome and Gastronome Extra! Report (Marie Addario) MediaRate Card Tab 10 Culinary and Professional Report (Reimund Pitz) [Tab 9] Professional Membership Numbers by Chapter as of 6-30-2017 Tab 11 Mondiale Report (Ira Falk) Mondiale Membership Changes 2016-2017 Mondiale Member percent by region 2017 vs 2016 Mondiale Membership numbers by Chapter as of 6-30-2017 Tab 12 Foundation Report (John Burson) List of Foundation Friends & Foundation Endowments Foundation Friends-Years of Friend Membership List of Distributions Made (2016-2017) & List of Distributions Approved (2017-2018) List of Bailliages Matching (2016-2017) Brillat-Savarin Report (Heinz Hofmann) Brillat-Savarin Membership by Chapter as of 6-30-2017

Tab 13 Gastronomique Report (Mon Roldan)

Tab 14 Executive Director Report (Kevin Dunn) Confrérie de la Chaîne des Rôtisseurs Board of Directors

___ John H. Burson, Esq. ___ Mr. Simeon Yee Roldan Foundation Chair‐Toledo Conseiller Gastronomique des Etats‐Unis‐ Chicago ___ Mr. Bertrand O. De Boutray Bailli Provincial‐Seattle ___ Mr. William M. Salomon Bailli Provincial‐San Antonio ___ Ira A. Falk, Esq. Grand Echanson des Etats‐Unis‐San Diego ___ Harold S. Small, Esq. Bailli Delegue des Etats‐Unis‐San Diego ___ Mr. John Charles Fannin III Bailli Provincial‐First State ___ Mont P. Stern, M.D. Bailli Provincial‐Buffalo ___ Mr. Alan R. Feuerstein, Esq. Bailli Provincial‐Virgin Islands ___ Mrs. Susan L. Vareschi Bailli Provincial‐Bonita ___ Mr. Bruce W. Foudree Jurisconsult‐Lake Shore ___ Ms. Renee M. Wilmeth Bailli Provincial‐Indianapolis ___ Mr. Stephen R. Gross Argentier des Etats‐Unis‐Atlanta

___ Mr. Paul S. Haar Chancelier des Etats‐Unis‐Washington, DC

___ Mr. William A. Hirsh Bailli Provincial‐Myrtle Beach

___ Dr. Philip I. Kress Bailli Provincial‐Laguna

___ Ms. Michelle Marie Metter Chargee de Presse des Etats‐Unis‐San Diego

___ Maurice W. Nicholson, M.D. Bailli Provincial‐Kauai/Oahu

___ Dr. Reimund D. Pitz Conseiller Culinaire des Etats‐Unis‐Orlando Confrérie de la Chaîne des Rôtisseurs National Council

___ Dr. Virgen M. Acosta De Oben ___ Mr. Marshall L. Berenson Conseiller Gastronomique Provincial/Bailli- Chambellan Provincial/Bailli-Boston Mayaguez ___ William Berke, M.D. ___ Dr. Dominick Addario Bailli-Miami Beach Bailli-La Jolla ___ Mr. Mark W. Bermann ___ Mrs. Marie Addario Elected Audit Committee Member-Houston Vice Chargee de Presse National-La Jolla ___ Mr. Raymond C. Bertschy ___ Ms. Allison Marie Ahrens Bailli-Michigan Bailli-Denver Mile High ___ Dennis M. Bier, M.D. ___ Mr. Eliezer M. Apteker Grand Commandeur-Members at Large Grand Commandeur-Boston ___ Mr. Adam Blackwell ___ Mr. Paul M.G. Astbury Bailli-Peripherique Grand Commandeur-Miami Beach ___ Mr. Richard M. Bobb ___ Mr. Michael Babcock Bailli-Georgia Golden Isles Bailli-Mid-Hudson at The Culinary Institute of America ___ Mr. Joseph Bonaparte Conseiller Culinaire Provincial-Myrtle Beach ___ Dr. Oleh Bachynsky Bailli-Bergen County ___ Dr. Barbarar R. Breitbart Grand Commandeur - Sedona ___ Mr. Joseph F. Baldanzi, Jr. Bailli-Napa-Sonoma ___ Mr. Sheldon Breitbart Grand Commandeur -Sedona ___ Mr. Ted Balestreri Grand Commandeur-Monterey Peninsula ___ Mr. George H. Brown, Jr. Bailli Delegue des Etats-Unis Honoraire- ___ Mr. Warren M. Barnett Members at Large Bailli-Chattanooga ___ Mr. Louis L. Bruno, Jr. ___ Mr. Leslie L. Bartosh Bailli-Westchester Conseiller Culinaire Provincial-Galveston ___ Mr. Matt Bunkowski ___ Mr. Stephen J. Benkowitz Bailli-Santa Fe Bailli-Dallas ___ Mr. Blaine A. Burgess ___ Ms. Barbi Benton Bailli-Little Rock Bailli-Aspen

1 Confrérie de la Chaîne des Rôtisseurs National Council

___ Mr. James E. Burr ___ Mr. John David Crisafulli Grand Commandeur-Chicago Bailli-San Diego

___ John H. Burson, Esq. ___ Mr. Robert A. Cugini Foundation Chair-Toledo Bailli-Seattle

___ Helen Cappuccino, M.D. ___ Mr. James D. Cutter Charge de Presse Provincial/Bailli-Buffalo Bailli-Des Moines

___ Joe T. Caruso, Esq. ___ Mr. Joseph John D'Ambrosio Bailli Delegue des Etats-Unis Honoraire- Echanson Provincial-New York Space Coast ___ Mrs. Patricia J. Daleo ___ Mr. George G. Chandler Bailli-Beaumont Bailli-Memphis ___ Mr. Paul J. Damiano ___ Mr. Keith Lynn Chappell Bailli-Rhode Island Bailli-Oklahoma City ___ Dr. Carlton Ralph Daniel ___ Mr. Vittorio V. Cinque Bailli-Jackson, Mississippi Grand Commandeur-Members at Large ___ Ms. Amarylis Davila-Agosto ___ Mr. Lawrence R. Coleman Bailli-Virgin Islands Grand Commandeur-Sarasota ___ Mr. Bertrand O. De Boutray ___ Mr. Eric Alan Cooperman Bailli Provincial-Seattle Bailli-The Cliffs ___ Ms. Vicki Lynne De Ville ___ Mr. Jose Rene Costa Bailli-Portland Bailli-Charlotte ___ Mr. Stanley J. Demos ___ Mr. Jamie B. Coulter Grand Commandeur-Sarasota Grand Commandeur-Wichita ___ Mr. Francois M. Dionot ___ Mr. Thomas E. Coundit, Esq. Grand Commandeur-Washington, DC Bailli-Sarasota ___ Mr. Charles J. Doulos ___ Ann A. Crane Grand Commandeur-Boston Bailli-South Coast ___ Mrs. Linda Robin Du Brin ___ Mrs. Yvette D. Cressend Charge de Presse Provincial-Seattle Bailli-New Orleans

2

Confrérie de la Chaîne des Rôtisseurs National Council

___ Mr. Gary C. Dunn ___ Mr. Michael D. Foster Bailli-Hartford Bailli-Kansas City

___ Mr. Derek J. Elder ___ Mr. Bruce W. Foudree Chambellan Provincial/Bailli-Jamaica Jurisconsult-Lake Shore

___ Mr. George S. Elliott ___ Mr. Andre J-P Fournier Bailli-Cincinnati Grand Commandeur-San Francisco

___ Ira A. Falk, Esq. ___ Mr. John L. Foy Grand Echanson des Etats-Unis-San Diego Bailli-La Grande Cave du New Jersey

___ Mr. John Charles Fannin III ___ Mrs. Sue R. Gerkin Bailli Provincial-First State Bailli-Tulsa

___ Dr. Armando R. Favazza ___ Mr. Carl S. Gewirz Grand Commandeur-Kansas City Grand Commandeur-Washington, DC

___ Mr. Garry Fehrman ___ Mr. Joseph M. Girard Bailli-Amelia Island Bailli Delegue des Etats-Unis Honoraire- Laguna ___ Ms. Marilyn Fellman Grand Commandeur-Miami ___ Mr. David Matthew Glancy Echanson Provincial-San Francisco ___ Mr. Alan R. Feuerstein, Esq. Bailli Provincial-Virgin Islands ___ Mr. Avram J. Goldberg Grand Commandeur-Boston ___ Mr. Thomas George Finck Bailli-Treasure Coast ___ Mr. Stuart M. Goldberg Chambellan Provincial/Bailli-Baltimore ___ Mr. A. Brooks Firestone Bailli Delegue des Etats-Unis Honoraire- ___ Mr. Jean-Philippe Gorley Santa Ynez Valley Bailli-Grand Cayman

___ Mr. John Frank Flammang ___ Mr. David William Greenlee Charge de Presse Provincial-Bonita Charge de Presse Provincial-Kauai/Oahu

___ Mr. Leo R. Flischel ___ Mr. Eckhart G. Grohmann Charge de Presse Provincial-Cincinnati Grand Commandeur-Milwaukee

___ Mrs. Rona Forstadt ___ Mr. Earle Groper Grand Commandeur-New York Grand Commandeur-Boston

3

Confrérie de la Chaîne des Rôtisseurs National Council

___ Mr. Stephen R. Gross ___ Mrs. Cynthia F. Himmelfarb Argentier des Etats-Unis-Atlanta Chambellan Provincial/Bailli-Nashville

___ Mr. Richard Paul Groves ___ Mrs. Allyson Hirsh Vice Echanson des Etats-Unis-Palm Beach Bailli-Myrtle Beach

___ Mr. Paul S. Haar ___ Mr. William A. Hirsh Chancelier des Etats-Unis-Washington, DC Bailli Provincial-Myrtle Beach

___ Mr. Roger Habisreutinger ___ Mr. Burton H. Hobson Bailli-Spartanburg Bailli Delegue des Etats-Unis Honoraire- Denver Mile High ___ Mr. David Joseph Hackett Conseiller Culinaire Provincial-Miami ___ Mr. Heinz U. Hofmann Chancelier Delegue, Academie Brillat- ___ Mr. Glenn T. Hammer Savarin-Laguna Chambellan Provincial/Bailli-Monterey Peninsula ___ Mr. J. K. Houssels, Jr. Grand Commandeur-Las Vegas ___ Dr. Wafik A. Hanna Grand Commandeur-Chicago ___ Dr. George Jacobson Grand Commandeur-Miami Beach ___ Mr. Thomas Alan Hannum Conseiller Culinaire Provincial-First State ___ Mrs. Elsie Johns Grand Commandeur-Miami ___ Mr. Erik B. Harrigan Bailli-Albuquerque ___ Mrs. Ginnie Kagan Bailli-Connecticut ___ Mr. William M. Harris, Esq. Bailli-Albany ___ Mr. Michael H. Kalkstein Bailli-Hillsborough ___ Mr. Colin Hazama Conseiller Culinaire Provincial-Kauai/Oahu ___ Mr. Matthew N. Karstetter Chambellan Provincial/Bailli-Delaware Valley ___ Mr. Fred Hellekes Grand Commandeur-Honolulu ___ Mr. Elliot Katz Bailli-San Francisco ___ Mr. Richard E. Hiller Bailli-Shreveport ___ Mr. Shelden M. Kavieff Grand Commandeur-Michigan ___ Mr. Barron Hilton Grand Commandeur-Members at Large ___ Dr. Judith L. Kellogg Chambellan Provincial-Kauai/Oahu

4 Confrérie de la Chaîne des Rôtisseurs National Council

___ Mr. John Dale Kennedy ___ Mr. Arnold E. Landsman Bailli-Springfield Pair de la Chaîne/Grand Commandeur-Lake Shore ___ Mrs. Cheryl Kenny Bailli-Lacs et des Bois ___ Mrs. Marilyn O. LaRocque Charge de Presse Provincial-Las Vegas ___ Mr. Dan A.W. Ketelaars Conseiller Gastronomique Provincial-Laguna ___ Mr. Sidney W. Lassen Grand Commandeur-Palm Beach ___ Mr. James T. King Bailli-Hawaii Island ___ Mr. Erik Joel Laykin Bailli-Los Angeles ___ Mrs. Marlene Elizabeth Klamt Bailli-Santa Ynez Valley ___ Mr. Herve Le Biavant Conseiller Culinaire Provincial-San ___ Mr. Helmut Knipp, CHA Francisco Grand Commandeur-Members at Large ___ Dr. Dennis P. LeGolvan ___ Mr. Harry Knowles Appointed Election Committee Member- Grand Commandeur-New Jersey Triangle

___ Mr. Kurt A. Knowles ___ Dr. Robert C. Lee, Jr. Grand Commandeur-New Jersey Grand Commandeur-Honolulu

___ Mr. Thomas J. Knox ___ Ms. Margaret Ann Leto Bailli-Philadelphia Bailli-Minneapolis

___ Mr. Christopher Allen Koetke ___ Dr. Rowlin Lichter, M.D. Conseiller Culinaire Provincial-Chicago Grand Commandeur-Members at Large

___ Mrs. Sandra D. Kraft ___ Mr. Frederick H. Lightbouurn Bailli-Colonial New England Conseiller Culinaire Provincial-Nassau

___ Dr. Philip I. Kress ___ Dr. Scott A. Limstrom Bailli Provincial-Laguna Bailli-Anchorage

___ Ms. Jill M. Kummer ___ Mr. Ted Lippman Bailli-Pittsburgh Bailli-Atlantic City

___ Mr. Allen I. Kutchins ___ Ms. Janina Vanessa Loire Elected Audit Committee Member-Chicago Bailli-Silicon Valley

5

Confrérie de la Chaîne des Rôtisseurs National Council

___ Mrs. Deborah Anne Long ___ Raymond Marty, M.D. Bailli-Lake Shore Grand Commandeur-Seattle

___ Mr. Joseph J. Longo ___ Mrs. Kimi J. Matar Grand Commandeur-Garden State Bailli-Honolulu

___ Mr. Ryan R. Loo ___ Dr. William A. Mathews Conseiller Gastronomique Provincial- Grand Commandeur-Newport Beach Kauai/Oahu ___ Dr. Judith Mazza ___ Mr. Dean J. Lynch Bailli-Washington, DC Grand Commandeur-Boston ___ Mr. Mel C. McClung ___ Mr. Frank L. Machover Grand Commandeur-Dallas Echanson Provincial-Virgin Islands ___ Mr. James L. McCready, Jr. ___ Mr. Thomas J. Macrina Bailli-Hilton Head Vice Conseiller Culinaire & Professionals National-Delaware Valley ___ Ms. Linda Reis McGovern Bailli-Saint Louis ___ Mrs. Mary Dee Maeser Charge de Presse Provincial-Myrtle Beach ___ Dr. B. Theo Mellion Bailli-Wichita ___ Dr. John R. Magauran Bailli-Kauai/Oahu ___ Mrs. Leslie Ann Merle Bailli-Laguna ___ Mrs. Ruth V. Manchester Conseiller Gastronomique Provincial-Naples ___ Ms. Michelle Marie Metter Chargee de Presse des Etats-Unis-San ___ Mr. Shelly B. Margolis Diego Pair de la Chaîne/Grand Officier Commandeur-Delaware Valley ___ Mr. Allen M. Metzger Grand Commandeur-Delaware Valley ___ Mr. Joseph A. Marino Bailli-New Jersey ___ Mr. Robert A. Miller Chambellan Provincial-Salt Lake City ___ Mr. Rene Marquis Vice Conseiller Culinaire & Professionals ___ Dr. Charles A. Monnin, Jr. National-Tampa Sun Coast Pair de la Chaîne/Grand Commandeur- Miami ___ Mr. Charles B. Marshall Echanson Provincial-South Coast ___ Mr. Jacques J. Moore, Jr. Bailli-Richmond

6

Confrérie de la Chaîne des Rôtisseurs National Council

___ Mr. Randal K. Moore ___ Mr. Stanley Poll Bailli-Fort Worth Grand Commandeur-New York

___ Mr. Lee Nickey Morgenthaler ___ Mrs. Carolyn Woodward Pope Bailli-Etoile Solitaire Bailli-Vail

___ Dr. Samia Mounts ___ Ms. Beth Poslusny Bailli-Scottsdale Bailli-Asheville

___ Mr. Georges D. Muller ___ Mrs. Jan V. Pozzi Grand Commandeur-Garden State Bailli-Galveston

___ Maurice W. Nicholson, M.D. ___ Mr. Robert A. Pressner Bailli Provincial-Kauai/Oahu Chambellan Provincial-Tampa Sun Coast

___ Mr. Percy Nikora ___ Mr. Robert Procida Charge de Presse Provincial-Delaware Bailli-Tampa Sun Coast Valley ___ Dr. Michael Alessandro Procino ___ Mr. John Thomas O'Connell, Jr. Bailli-Triangle Bailli-Lehigh Valley ___ Mr. Widjiono Purnomo ___ Mr. William L. Oliver, Jr. Conseiller Culinaire Provincial-Albany Grand Commandeur-Wichita ___ Dr. Charles B. Radlauer ___ Mrs. Isabella H. Overend Grand Commandeur-Miami Charge de Presse Provincial/Bailli-Nassau ___ Mrs. Nancy Eileen Radlauer ___ Dr. George Pepper Bailli-Miami Grand Commandeur-Members at Large ___ Mr. Martin S. Rakowitz ___ Mr. Martin Perham Grand Commandeur-Palm Springs Bailli-Salt Lake City ___ Mr. Walter F. Renner, III ___ Ms. Virginia Philip Conseiller Gastronomique Provincial- Echanson Provincial-West Palm Beach Hillsborough

___ Mr. Robert Warren Phillips ___ Mr. William E. Ridlehuber Conseiller Culinaire Provincial-Los Angeles Echanson Provincial-Etoile Solitaire

___ Dr. Reimund D. Pitz ___ Mr. Thomas N. Roboz Conseiller Culinaire et des Professionals- Grand Commandeur-Members at Large Orlando

7

Confrérie de la Chaîne des Rôtisseurs National Council

___ Ms. Franelle Rogers ___ Mr. Paul Schulze Conseiller Gastronomique Provincial- Conseiller Gastronomique Provincial- Houston Philadelphia

___ Ms. Elizabeth B. Roldan ___ Mr. Dennis G. Shay Bailli-Chicago Bailli-Austin

___ Mr. Simeon Yee Roldan ___ Mrs. Kathy H. Shay Conseiller Gastronomique des Etats-Unis- Charge de Presse Provincial-Austin Chicago ___ Mr. Joseph Sheehan ___ Mr. Daniel Rose Bailli-Sacramento Grand Commandeur-New York ___ Mrs. Dlorah O. Sheffield ___ Dr. Irving L. Rosen Bailli-Space Coast Grand Commandeur-New Orleans ___ Mr. Malcolm L. Sherman ___ Mr. Jerome Rosenthal Grand Commandeur-Boston Bailli-Fort Lauderdale ___ Dr. Anthony D. Shipp ___ Ms. F. Adele Rugg Bailli-Beverly Hills Bailli-Maui ___ Dr. Robert Shishko ___ Mr. Larry Ruvo Grand Commandeur-Los Angeles Bailli-Las Vegas ___ Mr. J. Coleman Shouse ___ Mr. William M. Salomon Bailli-Greenville Bailli Provincial-San Antonio ___ Mr. Larry Shupnick ___ Ms. M. Ann Sanford Bailli Delegue des Etats-Unis Hon./Grand Bailli-Toledo Commandeur-Los Angeles

___ Mr. Leopold K. Schaeli, CMC ___ Dr. Jerome Siller Grand Commandeur-Michigan Bailli-Long Island

___ Mr. Henry Schielein ___ Harold S. Small, Esq. Grand Commandeur-Laguna Bailli Delegue des Etats-Unis-San Diego

___ Mrs. Helen Chin Schlichte ___ Mr. Richard T. Smith Grand Commandeur-Boston Echanson Provincial/Bailli-Peachtree

___ Mr. Hansueli Schlunegger ___ Dr. Herbert F. Spasser Grand Commandeur-San Antonio Bailli/Grand Commandeur-Atlanta

8

Confrérie de la Chaîne des Rôtisseurs National Council

___ Dr. Marvin L. Speer ___ Mr. David E. Szkutak Grand Commandeur-Saint Louis Bailli-Nord Est de la Floride

___ Dr. Joel M. Spiro ___ Mr. Barry L. Taylor Grand Commandeur-Albany Bailli-Grand Bahama

___ Mrs. Elizabeth Spitler ___ Mr. Travis A. Taylor Bailli-Vermont Bailli-Baton Rouge

___ Mr. John L. Sprague ___ Ms. Susan A. Teiser Grand Commandeur-Vermont Bailli-First State

___ Mrs. Vivian Spurlock Ray ___ Mr. Anthony J. Terlato Bailli-San Antonio Grand Commandeur-Chicago

___ Mr. George A. Staikos ___ Dr. Jorge L. Torres Echanson Provincial/Bailli-Garden State Chambellan Provincial/Bailli-Ponce

___ Mr. Jean Pierre Stauffer ___ Mr. S. Bleecker Totten Grand Commandeur-Miami Grand Commandeur-Bergen County

___ Mont P. Stern, M.D. ___ Mr. Chris Tragakis Bailli Provincial-Buffalo Bailli-Charleston

___ Mr. John A. Stewman, III ___ Mr. Michael Ty Pair de la Chaine-Charlotte Vice Conseiller Culinaire & Professionals National-Las Vegas ___ Mr. Ronald K. Stitch, Esq. Bailli-Santa Barbara/Ojai ___ Mr. Enrique Umpierre Bailli-San Juan ___ Mr. Gustav J. Suess Grand Commandeur-Miami ___ Mrs. Muriel K. Uttal Bailli/Grand Commandeur-Orlando ___ Mr. Richard L. Sugarman Grand Commandeur-Washington, DC ___ Mr. Robert R. Uttal Pair de la Chaîne/Grand Commandeur- ___ Mr. Craig C. Surdy, CCM, CCE Orlando Bailli-Palm Springs ___ Mrs. Denise M. Valliant Chambellan Provincial-Austin ___ Mr. John R. Swonson Bailli-Houston ___ Dr. Anwar M. Vardag Bailli-Boca Raton

9

Confrérie de la Chaîne des Rôtisseurs National Council

___ Mrs. Susan L. Vareschi ___ Dr. David A. Wilson Bailli Provincial-Bonita Bailli Delegue des Etats-Unis Honoraire- Naples ___ Mr. William J. Vareschi Bailli-Bonita ___ Dr. Melisande J. Wolff Bailli-Palm Beach ___ Mr. Jean-Yves Vendeville Bailli-Savannah ___ Ms. Paula T. Woolsey Bailli-Sedona ___ Mr. Thomas R. Wahl, Jr. Bailli-Rochester Finger Lakes ___ Mr. Jean M. Yadley Pair de la Chaîne/Grand Commandeur- ___ Mr. James D. Wallick Tampa Sun Coast Chambellan Provincial/Bailli-New York ___ Mr. Roger L. Yaseen ___ Mr. Gregory Charles Wallis Bailli Delegue des Etats-Unis Hon./Grand Echanson Provincial/Bailli-Indianapolis Commandeur-New York

___ Mr. Christopher D. Walther Bailli-Milwaukee

___ Ms. Leila Warren Bailli-West Palm Beach

___ Mr. Roger Weatherburn-Baker Bailli-Naples

___ Mr. Ranson W. Webster Chambellan Provincial/Bailli-Reno

___ Mr. Nestor R. Weigand, Jr. Grand Commandeur-Wichita

___ Mr. David A. Weinberg Bailli-Newport Beach

___ Mr. Irwin Weinberg Chambellan Provincial-Cincinnati

___ Ms. Renee M. Wilmeth Bailli Provincial-Indianapolis

10

Section 2

Approval of Board Minutes & National Minutes 1

MINUTES OF A SPECIAL MEETING OF THE BOARD OF DIRECTORS CONFRERIE DE LA CHAINE DES ROTISSEURS, LTD. July 6, 2017 A Special Meeting of the Board of Directors of the Confrérie de la Chaîne des Rôtisseurs, Ltd. was held on July 6, 2017 at 2:00 p.m. (ET), via a telephone conference call, pursuant to written notice. A copy of the notice of the meeting has been placed in the Minutes Book together with these Minutes. Call to Order: Bailli Délégué des Etats-Unis Harold S. Small called the meeting to order. Roll Call and Establishment of a Quorum: Bailli Délégué des Etats-Unis Harold S. Small asked Argentier des Etats-Unis Steve Gross to call the roll. The results of the roll call follow: Present: John H. Burson, Bertrand O. De Boutray, John Fannin, III, Alan Feuerstein, Steve Gross, Paul Haar, Tony Hirsh, Philip Kress, Maurice Nicholson, William M. Salomon, Harold S. Small, Mont Stern (joined the call late), Susan Vareschi, and Renee Wilmeth. Also Present: George H. Brown, Jr., Kevin Dunn, Ira A. Falk, Bruce Foudree, Michelle Metter, and Reimund Pitz. Bailli Délégué: Mr. Small began his report. He referenced starting a new year and a new term and thanked Directors for being present and on the call and for volunteering to work for the benefit of the Chaîne and its members. Mr. Small stated he originally anticipated a brief report, but referenced communications of the past week and especially the past five days, including one from George Brown that made necessary more significant comments. Mr. Small suggested that Directors think back to the roots of the modern Chaîne in the early 1960's and why members join. He asked Directors to think of what we are as he reminded them that we are a food and wine society and organized to have fun and all Directors joined to enjoy food, wine, and fellowship, what we refer to as camaraderie, and having fun. Mr. Small stated that for three years we endured the torment of someone who wanted to be the International President and when that didn't work out, he wanted to be Bailli Délégué for life. He found that he could not and referenced how in his opinion Mr. Brown organized some directors to undermine and adversely impact the operation of the Chaîne, damaged our organization, and treated our beloved society and some members in an inappropriate manner.

Mr. Small continued indicating that a recent letter of Mr. Brown demonstrated that he persists in pursuing irresponsible actions that damage the Chaîne and injure members. Mr. Small told Directors that he made comments regarding Mr. Brown’s behavior to the Board during a meeting and during his first term as Bailli Délégué. Since some Directors are new and were not on the Board at the time. He reminded Directors that each has a fiduciary duty to the Chaîne and each needs to think and vote independently. Mr. Small stated that we are all Chaîne members and we need to make decisions solely on what is in the best interest of the Chaîne.

Mr. Small stated that figures don't lie and, despite Mr. Brown's irresponsible communications and actions over the past three years, he described what happened: Chaîne membership grew in each of the past three years. He stated we now have more than 5,900 members. That is the 2 highest level since 2009 and membership is continuing to grow. We formed more Bailliages in the past three years than the prior six years and more are on the way, thanks to the efforts of Directors on the call. He referenced that Mondiale membership is at a record level and our renewal rate for the year just concluded as the highest since 1999. We tied 2009's renewal rate of 88.7%; 1999 was 89%. Our members are having fun as evidenced by the rate of their membership renewals.

Mont Stern joined the call.

Mr. Small continued, referencing that our website redo is nearing completion and Michelle Metter will make some comments about that later in the meeting. He indicated that our member communications are the best and those to our National Council are the most transparent ever.

Mr. Small stated that “The institutional memory of having a Bailli Délégué Honoraire on our Board is to help us remove and avoid politics rather than create them, help us learn from the lessons of the past rather than repeat them, and to work with and assist the entire Board, not just those that drink his Kool-Aid.” He indicated that the activities of Mr. Brown over the past three years belies this and has a chilling effect on the Board and slows the Chaîne's growth and success. He pointed out that with the new Board, Mr. Brown started to communicate and behave in the same divisive manner with irresponsible communications and actions damaging to the Chaîne and its members and it must stop.

He continued stating that Directors spend countless hours and money presumably to better the Chaîne. However, Mr. Brown has announced in the past his hobby is politics, notably Chaîne politics, mixing it up and making life difficult for others and that has a chilling effect. Mr. Small indicated that additional information may help Directors to understand why people in glass houses should not throw stones and why they should work with us instead of charting a course to disastrous consequences.

Mr. Small continued, “Now, with the long list of successes and a group of directors more determined than ever to move forward than that which existed June 30, why are we suffering irresponsible communications from Mr. Brown only four days into the new term? He was all about his politics during the last three years and running to become Bailli Délégué. Apparently losing the election has not deterred him” and stated his “. . . belief that Mr. Brown’s actions and communications are contrary to fiduciary and other obligations to the Chaîne.”

With an opportunity to reboot the Board, notwithstanding the fireworks lit by Mr. Brown with his divisive communication of July 4th, we can work together in a collaborative manner. Mr. Small continued that while some Directors were collaborative and working for the benefit of the Chaine and its advancement over the last three years, some Baillis Provinciaux and Mr. Brown were combative and more determined to advance personal or political agendas or otherwise. Mr. Small stated we fortunately have a new Board although we have one person that evidences a desire to be obstructionist and divisive rather than collaborative and assistive in the advancement of the Chaîne. He continued that there were sufficient fireworks on the 4th of July celebrating our nation's independence, but none are needed now.

Mr. Small stated Mr. Brown's communications sent on 4th of July to some Directors (not all) addressed "Dear Fellow Directors" belies his real intentions. It shows on its face that he apparently does not believe that I am a director nor are Mont Stern, Renée Wilmeth, Steve Gross, Tony Hirsh, or Bertrand De Boutray, because he sent the message to the other Directors and 3 addressed it "Dear Fellow Directors" while all of us are Directors. He referenced Mr. Brown’s rhetorical questions that speak volumes along with his other irresponsible actions and communications that constitute, once again, improper conduct that endangers the harmony or good reputation of the Chaîne, its members, and this Board.

Mr. Small referenced Mr. Brown's e-mail in which he stated not having been informed who was appointed or reappointed to national officer positions. However, in the same e-mail Mr. Brown referenced and acknowledged his receipt of résumés attached to the same e-mail together with a list of officers, those appointed, reappointed, and elected. Mr. Small restated that Directors will learn during the meeting more of how Mr. Brown is factually challenged.

Mr. Small stated that Mr. Brown proposed in his July 4th "fireworks" a motion to table ratification of national officers stating this should be, “discussed in an open forum with input from the sitting Board”. Mr. Small stated that Mr. Brown’s communication was inappropriate and inaccurate. He continued stating “Today's meeting is an open forum and it is before a sitting Board. If Mr. Brown was talking about delaying consideration of ratification of appointments until October, he's departed reality. We have a Grand Chapître that will not be planned or available without the ratification of national officers and the same for services for our members. Quite simply, a preposterous proposal and asking others to support an action that can destroy the Chaîne.”

Mr. Small continued, “Everyone else on this call is here to support and grow the Chaîne, Mr. Brown. Join us.”

Mr. Small continued “Mr. Brown stated his desire for one of the seven people to whom his message was sent that they should do his bidding when he stated, ‘since I just lost the election to the current Bailli Délégué, if I bring this up [referring to the motion to table], it will look like sour grapes’. Mr. Brown, it does not look like sour grapes. It is sour grapes. All of us know it and see it for what it is. Each of us was elected to do a job. Just as with the last three years you wanted to deter advancement of the Chaîne, you appear to be unhappy that we're achieving successes that you could not and did not achieve in six years.” And, continuing to address Mr. Brown he stated, “You had an opportunity to make changes to your National officers after three years. You did not make either the tough … or the right decisions [as you] . . . reappoint[ed] all of them.”

Continuing, Mr. Small stated “You can either work with us and help us to grow and improve the Chaîne or suffer disrespect beyond that which already exists. I asked for your support during a board meeting . . . [on October 1] 2015, as well as at other times, but specifically in that meeting I stated support us so that we can revere you. Instead, you placed one impediment in the road after another. You lost my respect and that of many others because of that.”

Mr. Small stated that Mr. Brown's proposal to table ratification of appointments and reappointments to be irresponsible as it would effectively shut down the Chaîne. He continued, “the rest of the directors, me included, are here to accomplish good things for the Chaîne. Everyone that at this moment has a vote on the Board was elected to office. We want to and will work together. Mr. Brown, you were not elected to office this year. In reality, … having a Bailli Délégué Honoraire on the Board for continuity resides in me, not just because I was re-elected, but because I was first elected to a National position in 2002 and, if memory serves me correctly, your first election to a National office was in 2005.” 4

Continuing, Mr. Small stated “we have a lot to talk about. A lot to do. And a reminder that our mission and the objective, individually and collectively, should be advancement of the organization. Mr. Brown, it is time for you to be assistive. Stop wasting our time and sapping the energy from the Chaîne and its volunteers. You have fiduciary and legal obligations to help us advance the Chaîne. We need to get past the toxic and partisan politics of the past, much of which Mr. Brown created. Our members deserve it, our National Council members demand it.”

Mr. Small stated that an issue that arose during and after the election included Bylaw amendments to change our election system. He indicated that our new Jurisconsult will be involved in drafting them. Mr. Small then turned to appointments and reappointments he made effective as of July 1. He referenced the list of National officers provided to Directors.

Bill Salomon rejoined the call [with no indication as to when he departed the call].

Mr. Small stated that most of those appointed/reappointed are known to Directors. He also indicated that some National officer positions were not listed, as no reappointment or appointment decision has yet been made, and that additional appointments will be made and then submitted for ratification.

The first reappointment mentioned by Mr. Small was that John Burson as Foundation Chair. George Brown stated his motion to ratify reappointment of John Burson. Paul Haar seconded it. John Fannin raised a point of order and was recognized. Mr. Fannin stated that his reading of the Bylaws and, in particular Sections 6.4 and 6.5, they indicate that the word “term” and words “the term” relate to a 3-year term and not a 6-year term. He specifically inquired as to whether the term of the Bailli Délégué is considered three years, which is what it says under Section 6.5, or is it six years when someone is re-elected?

Mr. Small responded that at the time that the point of order was raised that we do not yet have a Jurisconsult to render an opinion on it. Mr. Small stated his term is three years and he has been re-elected for a second three-year term, which is why we are going through the process of ratifying reappointments and appointments. Mr. Small indicated his understanding that the question raised by Mr. Fannin regards whether Mr. Brown is a Director and goes to the question of whether Mr. Brown can make a motion or vote.

Mr. Small indicated that the question needs to be posed to the new Jurisconsult and that he will be asked to opine. He indicated that for purposes of this meeting, if any vote is that close that there is a single vote that makes a difference and it's Mr. Brown's vote, we will have to deal with that after the fact following an opinion being rendered by the Jurisconsult. Accordingly, Mr. Brown’s vote will be separately identified if he indicates a vote that is different than a unanimous affirmative decision of the Board.

Mr. Fannin indicated that we should proceed with the ratification process and in doing so indicated his expectation that the newly appointed Jurisconsult will review the issue after this meeting and a report will be made. Mr. Small will ask the Jurisconsult to carefully review this issue and then opine. Actions will then be taken in accordance with his opinion.

Mr. Small then for another motion (to replace that made by Mr. Brown) to ratify reappointment of Mr. Burson. Mr. Haar moved for ratification of reappointment of John Burson and Susan Vareschi seconded the motion. The motion was unanimously approved. For purpose of these minutes, unanimous includes the vote of all Directors [and unless stated otherwise (see below) is 5 inclusive of Mr. Brown as he continued to be a present and a participant throughout the meeting].

Mr. Small asked for a motion to ratify reappointment of Reimund Pitz as Conseiller Culinaire et des Professionnels des Etats-Unis. Paul Haar moved to ratify reappointment and John Fannin seconded the motion. The motion was unanimously approved.

The next matter was ratification of the reappointments of Michelle Metter as Chargée de Presse des Etats-Unis and Marie Addario as Vice Chargée de Presse des Etats-Unis. Mr. Haar moved for ratification and it was seconded by Susan Vareschi. The motion was unanimously approved.

The next matter was ratification of the appointment of Bruce Foudree as Jurisconsult. Mr. Haar moved for ratification and it was seconded by John Burson. The motion was unanimously approved.

The next matter was ratification of the appointment of Simeon Roldan as Conseiller Gastronomique des Etts-Unis. Ms. Wilmeth moved for ratification and it was seconded by John Burson. The motion was unanimously approved.

The next matter was ratification of the reappointments of Michael Ty as Vice Conseiller et des Professionnels, Competitions, and Rene Marquis as Vice Conseiller et des Professionnels, Militaires, and ratification of Thomas Macrina as Vice Conseiller et des Professionnels, Hoteliers. Mr. Haar moved for ratification of all of them and it was seconded by John Fannin. The motion was unanimously approved.

Mr. Small stated that he did not reappoint the Grand Echanson. He stated that he learned of e-mails sent by the former Grand Echanson, Charles Bennett, to some Directors and not to others. He noted that he had seen copies of some emails from Mr. Bennett containing inaccurate information and what appears to be a tone that appears to be what is in the best interest of the former Grand Echanson and his personal business interests, not the Chaîne. Mr. Small stated that he had not anticipated saying much about the reasons for a change, especially because the person he appointed is so well qualified and well known and respected by Directors. However, that changed because of email communications from both Mr. Bennett and Mr. Brown that contained false or misleading information.

Mr. Small indicated that a bit of history and explanation may be helpful. He explained that when Mr. Bennett was first appointed they discussed that Mondiale provides additional value to members and is in place to support our membership needs and growth.

Phil Kress joined the meeting. Dr. Nicholson was still missing at this point in the meeting.

Mr. Small continued indicating that he reviewed with Mr. Bennett what he had done to restart and grow the San Diego Bailliage as well as what he did when he served as Echanson Provincial Far West and what was communicated to Baillis and Vice Echansons of the Far West. He went on to describe expectations communicated to Mr. Bennett, among them being:

• The Mondiale benefits and supports the Chaîne and membership growth and retention and that is the primary focus from an organizational standpoint. • Since Mondiale meets membership needs and assists us in acquiring new members and retaining members, there should be at least one regional Mondiale event in each year in every region, as this would assist us in our goal of building membership. 6

• For financial stability of the Chaîne and underwriting of Mondiale activities and our Young Sommeliers Competitions, financial sponsorships were needed and he told Mr. Bennett that we needed to obtain sponsors as was done by Dan Gulbronsen when he served as Grand Echanson. • The Young Sommeliers Competition needs to be well run. • The National Mondiale Weekend needs to be well planned and run. • He needed to locate and recommend qualified individuals to be appointed to the National Vice Echanson positions.

Mr. Small then provided an abbreviated performance evaluation.

• There were no Regional Mondiale events during the first two years and only three regions out of ten held them during the year just concluded. • To the best of his knowledge, Mr. Bennett made no contact with and did not produce any financial sponsors. The two financial sponsors that the Chaîne had were obtained by others, and Mr. Bennett tried to prevent the completion of the sponsorship agreement with Moët Hennessy. • The selection and recommendation for appointment of National Vice Echansons took him a while. And after the appointments were made of people he requested, a tempestuous relationship ensued between each of them and our former Grand Echanson. • And there were hiccups in the planning for the competitions in each of the Mondiale weekends. Fortunately, most of those were unnoticed by participants. But for actions taken by Heinz Hofmann, Clyde Braunstein, Kevin Dunn, me, and others, they would have been very noticeable.

Mr. Small continued that these and other challenges were present throughout the Grand Echanson's tenure. They were addressed quietly and discreetly as and when they arose, with one exception. He reminded returning Directors and told new Directors of the refrains of then Bailli Provincial Bryan Stirrat on more than one occasion, that the “taste of” events in Santa Barbara was terrible, not what it was supposed to be and to bring it back to what it had been. A year later, Mr. Bennett was doing the same thing once again: a hotel lunch with nothing more. Mr. Small indicated that when he learned of that situation during a meeting involving Mr. Bennett, Heinz Hofmann and himself, that he and Mr. Hofmann reminded Charlie that hotel food would not cut it, that we needed local purveyors.

Mr. Small indicated that Mr. Bennett was asked by both he and Mr. Hofmann to contact purveyors. We gave him examples: cheese producers, meat producers, artisan producers. I even gave him a list of artisans in the Sonoma County area for him to use. Begrudgingly he got a few at the last minute.

Mr. Small indicated that Mr. Stirrat repeated the refrain one year ago, last July. It again fell on deaf ears. Mr. Small reminded Mr. Bennett of the need for purveyors and there was a last-minute scramble for Portland. Mr. Small indicated that there was a meat purveyor in Portland, but no other artisans from the area, even though there are many. He asked Directors that were present in Portland to think of what purveyors were present, or what types of purveyors were not present. He also indicated that returning Directors should recall Mr. Stirrat's comments in board meetings and other discussions and those made by still others concerning some of these same issues.

Mr. Small then indicated that more recently and of more importance were issues that recently became known and caused him to decide little more than a week prior to the meeting that change 7 was needed. He continued indicating that he told Charlie the reasons, neither of which appear in the e-mails of which he has seen copies.

• We learned that Charlie had not properly handled the planning and meeting of the budgetary needs of the Chaîne for the third consecutive year he was responsible for Mondiale and a significant financial loss was suffered for the weekend in Portland and the competition of that weekend. • We learned from a significant sponsor of actions we understood to have been taken by Charlie that put at risk that a significant relationship that benefitted the Chaîne and its members by about $37,000 in cash and products over the prior 14 months, and hopefully will be a sponsor in product and/or cash in the future.

Mr. Small then spoke about an email George Brown sent him in 2015. At that time, Mr. Brown wrote regarding an issue concerning our Grand Echanson and questioned Mr. Bennett’s use of his position to benefit his personal business interests. While timely addressed, others arose thereafter and this question has now been raised again by a different director. Mr. Small continued that within the hour prior to our getting on the call for this meeting, he learned of another reason that precludes Mr. Bennett from being reappointed under any circumstance. He referenced Mr. Bennett’s e-mail to some Directors stating “The Chaîne depends on master sommeliers to be our competition judges. This is our credibility. What will the Board tell the masters who are already writing in to say they are shocked and dismayed by this change, because it makes no sense to them.” In his e-mail, it appears that Mr. Bennett reached out to and communicated with master sommeliers for his own benefit and in a manner that may have damaged the Chaîne. This was inappropriate.

Mr. Bennett made reference in an e-mail about David Merrill not desiring reappointment. Mr. Small indicated that he did not know how much of that had to do with the reasons stated to me in my two conversations with David Merrill, one on June 27 and another July 5, or how much had to do with Mr. Bennett that was unstated. Mr. Small indicated that on April 20, 2016, about two weeks prior to the 2016 National Competition, David Merrill wrote to Mr. Bennett and stated in an e-mail, “Colleen and I will complete all of the paperwork tasks, manual, judges, materials, tests, scripts, et cetera, that you will require, but the two of us will not be there.”

Dr. Nicholson stated his arrival at the meeting.

David Merrill told Mr. Bennett that he would not attend, participate in, or be involved in the competition or the Mondiale Weekend; that was literally the eve of our National Competition. And it was a direct result of a breakdown in communications between the two of them. We will never know if Mr. Bennett had not had the rift with Mr. Merrill what might have been nor what communications occurred between them and what additional rift may have subsequently occurred.

Mr. Small continued that more important is the controversy, drama, and challenges made with and about them, a sponsor and other circumstances. He then provided some history to understand what has occurred in the past and why the competition, our activities and relationships need to be institutionalized, which is something that he and others have been doing.

Mr. Small stated that unknown to most Directors was that George Brown summarily removed the Grand Echanson in or about June 2009 after one year of service. Mr. Brown's actions were contrary to the bylaws. He never sought approval of the Board or National Council nor 8 ratification. He did the same thing with another National officer. Mr. Small stated that unlike his predecessor, he is following the bylaws and doing what is in the best interest of the Chaîne. He stated that he chose not to reappoint Mr. Bennett. Instead, he appointed Ira Falk and stated his belief that he believes that Mr. Falk will take the Chaîne to a better place.

Mr. Small explained what occurred following Mr. Brown summarily firing of Dan Gulbronsen; action inappropriately taken as he recalled that it was done without approval or ratification by the Board or National Council. It had a very deleterious effect on both the Young Sommeliers Competition and the Mondiale. It took a while to recover. Mr. Brown appointed our good friend Jim Pozzi to be Grand Echanson. At the time, Jim had no demonstrated Chaîne experience with large-scale event planning for dinners of 200 or more, multiple events occurring simultaneously, nor extensive or significant relationships with winery owners, distributors, or others at every level of the business. Nor, to the best of Mr. Small’s knowledge, had he entertained Master Sommeliers and other wine experts with wine tastings and events. Subsequent to that, Mr. Brown told directors that Dan Gulbronsen sabotaged our relationships with the Court of Master Sommeliers and Master Sommeliers and it took a while to recover.

Mr. Small stated his understanding that Shelly Margolis communicated to Mr. Brown about Bruce Nichols and Mr. Nichols subsequently flew to Houston, met with Mr. Brown and Mr. Pozzi and he was then appointed as the National Vice Echanson and took over and ran the competition. Subsequently, he became the Grand Echanson. And after his elevation, Mr. Bennett was appointed.

Mr. Small stated that the change made by him by not reappointing Mr. Bennett is nothing close to the precarious position Mr. Brown created with his firing of Mr. Gulbronsen, and that his actions were timely and appropriate.

Mr. Small indicated that relationships need to be grown, fostered, and developed with Master Sommeliers and others, on an institutional basis for the Chaîne rather than for the benefit of the Grand Echanson. He went on to explain that while serving as Echanson Provincial for the Far West he worked with Chancelier Claes Andersen and then Bailli Provincial Heinz Hofmann and was involved in the creation of the Young Sommeliers Competition some years ago, as well as having written questions for tests, administered blind tastings and the like, and because of that has a better understanding of much of what is needed for the competition, as well as the Grand Echanson position, than most others. He then turned to the present and the future.

Mr. Small provided information about the background and experience of Ira Falk and why he is well suited for the position. He also referenced Mr. Falk’s many relationships with professionals at all levels in the wine industry, including Master Sommeliers, as well as others and the ability to cultivate still more, as did his predecessors, while serving as Grand Echanson. Mr. Small also indicated that there should be no misunderstanding, many contacts and relationships occur because the person holds the position and title of Grand Echanson and reaches out to others. That opens doors. He indicated that was the case with Mr. Gulbronsen, Mr. Pozzi, Mr. Nichols and Mr. Bennett, and continued that it will be the case for Mr. Falk and then whomever follows him and so on.

Mr. Small noted that David Merrill stated to him in a conversation during the prior week, when he stated he did not want to be reappointed, that he would transfer to the Chaîne the IT that he developed and assist in some transition areas.

9

Mr. Small indicated that in two separate conversations with Mr. Merrill that he stated his willingness to support and assist Mr. Falk, and he may have an interest in returning to a position with the Chaîne in a year or two after he's gotten through the personal and business issues that are ahead of him right now.

He then continued that now that Directors have the facts, Mr. Small would like them to reject the drama, the false communications, and distortions. He indicated that all other appointments to Director positions were ratified except the one of Grand Echanson. Mr. Small stated that every new term, the Bailli Délégué and the Baillis Provinciaux each have the opportunity to review the performance of those in office and determine whether the officers individually have fully performed his or her job, overdelivered in performance, underdelivered in performance, or created a situation more beneficial to the Chaîne. He stated that is what he did as to all officers, including the Grand Echanson. Mr. Small stated that it was a difficult decision, but one that was needed. And based on what he read just prior to the meeting, he believed that he made the right decision.

Mr. Small then stated it is based upon his review of the performance of our National officers that he reappointed most and asked for appointment of some new ones. He then spoke to the final National officer director position and asked for a motion for ratification.

He stated that Ira Falk has overdelivered and overperformed. The Grand Chapîtres in San Juan and Las Vegas are among the best ever. Ira worked well with the local and regional Baillis obtaining underwriting and support for events so that members, actually paid less for events that we attended than their actual cost or value. And the plans for Chicago are just as stellar. He continued indicating the Mr. Falk has a passion for and demonstrated knowledge of wine, enjoys connections and relationships with producers, sommeliers, distributors, and others, understands budgets, and can deliver not only great events, but within budget. He also has an incredible gift of working well with others and having them respond positively with their own overperformance. Mr. Small stated that it is for these and many other reasons that I have appointed Ira Falk to the position of Grand Echanson.

Dr. Kress moved for ratification of the appointment and Dr. Stern seconded the motion.

Mr. Salomon commented that Mondiale membership was at an all-time high, that he thought that Mr. Bennett had done a successful job and produced results. He also commented that the responsibility of regional Mondiale events should be directed more to the Baillis Provinciaux than to the Grand Echanson.

A vote was called for ratification of Mr. Falk to be Grand Echanson. All Directors voted in favor of ratification, except for the vote of Mr. Salomon which was negative and abstentions by Dr. Nicholson and Mrs. Metter. As Mr. Small announced that ratification was approved and all other Directors voted in favor of ratification, Mr. Brown stated that he would vote against ratification of the appointment. [Because of the point of order question raised by Mr. Fannin regarding Mr. Brown, his statement of how he would vote is reflected, but is not considered an adverse vote as the Jurisconsult opined that he is not a Director.]

Ratification of the reappointment of Richard Groves as Vice Ehanson des Etats-Unis was considered. Susan Vareschi made the motion to ratify his reappointment and it was seconded by Mr. Haar. The motion was approved unanimously. 10

Mr. Small commented that he anticipated announcing committee appointments should late in the month, although Steve Gross was appointed as Chairperson of the Finance Committee and its members have been appointed. He indicated that the Finance Committee will review our budget and then it will be forwarded to the Board for review prior to our meeting on August 3, at which time it will be considered.

Mr. Small reported that he and the Foundation Chair have talked about appointments to the Foundation Board; agreed on some and are finalizing others. Those appointments will be among those reported. He also thanked Susan Vareschi for recommending appointment of Bailli Bill Vareschi to the Finance Committee and that has happened, along with others.

Mr. Small stated that the Conseil d'Honneur Committee communicated to him its report. He indicated that every year the Conseil d'Honneur Committee reviews a list of potential individuals to be recommended for this very significant honor. They get a complete list from the committee chair of those people eligible for the honor. From that list they make the decision as to whether or not to make a recommendation. This year there's one recommendation that they've advanced and that is a unanimous recommendation of Heinz Hofmann. Mr. Small asked for a motion to approve recognition of Heinz Hofmann as a member of the Conseil d'Honneur. Mr. Haar made the motion. It was seconded by Mrs. Metter. The motion was approved unanimously. Mr. Small indicated Mr. Hofmann will receive the recognition at the Grand Chapître in Chicago.

Mr. Small stated that the Board, in January 2016, adopted a resolution to change the fiscal year to a calendar year. The Board was not advised at that time that there was a bylaw provision that sets the fiscal year. As a result, the motion approved by the Board is in contradiction to the bylaw provision that states the fiscal year of July 1-June 30. Mr. Small asked for a motion to rescind the motion adopted in January 2016 and return us to a fiscal year of July 1-June 30.

Mrs. Vareschi inquired about why not adopt a motion to change the Bylaw provision. Mr. Small responded that bylaw changes require amendment approved by the National Council, not the Board. He continued that our challenge is that we have an auditor ready to perform an audit and we don't have an audit agreement and the reason is they're not sure what term is to be covered in the audit and to be referenced in the audit agreement. He indicated that the Executive Director will report on that issue and stated a desire to rescind the motion approved by the Board so we don't have something contradictory to the bylaws. If somebody wants to bring forward an amendment to the Bylaws they can do so.

Argentier Steve Gross was asked to comment on the pros and cons of a change or leaving the fiscal year as is. Mr. Gross commented that by changing to a calendar year end that we put the audit in the busy season for our accountants and the impact is increased fees, that there should be a savings in the annual fee, in addition to saving the extra fee for a short year audit examination. He indicated that we are probably getting vacation pricing from WithumSmith. Mr. Gross also stated that our Executive Director requested proposals from other firms to compete with WithumSmith and all of them were significantly higher, even dealing in the summer. He indicated pricing is one concern and the other is putting two audits into one budgetary period.

Mr. Gross continued that the cons are two audits in a period and probably higher pricing going into busy season. The pro is that the preponderance of non-profits have December 31st as a filing period and we would have a year-end similar to other non-profits, but that comes at a cost.

Ms. Wilmeth indicated that there was a discussion during the Board workshop in January 2016 11 and there may be some notes regarding the reasons for changing the year-end. She also indicated that this matter may be something for review by the Policy and Planning/Long-Range Planning Committee so they can report back to the Board with a recommendation?

Mr. Gross then indicated that WithumSmith is a sister CPA firm in the international network to which his firm belongs, HLB International, and he has approximately a 25-year history of knowing their firm and its partners, and has a great amount of respect for them and some insight into the firm. Mr. Gross indicated that he met with one of their managing partners in Las Vegas a couple of weeks prior and notified them of the need for more experienced staff assigned to the audit.

Mr. Small called for a vote and the motion to rescind the previously adopted resolution and restoring the year end to June 30 was unanimously approved.

Mr. Small then referenced a message sent by then Argentier Rufus Cressend to Steve Gross on June 28, copies of which were sent to current and former Directors. He stated that he had not anticipated commenting on some issues raised. However, because of Mr. Cressend’s email and another sent by a different person, he thought it necessary to communicate beyond what he had written to Mr. Gross (copied to all Directors). Mr. Small continued that as expressed in previous Board meetings he was deeply saddened by the baseless and misleading commentary contained in still another e-mail from Rufus Cressend, replete with inaccuracies, a distorted version of reality, and frustratingly erroneous accusations. He stated that the Board and others grew tired of the repeated flawed comments, calculations, and decisions made and communicated by Mr. Cressend.

Mr. Small augmented information previously sent to Mr. Gross. He reminded Directors that expense reimbursement forms (regardless of who submits them) are carefully reviewed upon receipt by the Executive Director and, during the past year, that included reviews by both our current and past Executive Directors. In addition, the Audit Committee chairperson reviews expense reimbursement forms as do our auditors. They are also reviewed by the Argentier. Mr. Small stated he found it interesting that Mr. Cressend sent copies of reimbursement forms that he previously reviewed and approved and now indicating questions. He reminded Directors that all of the expense reimbursement forms of Directors and others submitted through September of 2016 had been reviewed by the Argentier, both Executive Directors, past and present, the Audit Committee, and our auditors. They were found to be appropriate and in order by all of them.

Since the Argentier raised questions relating to the Executive Expense line item in the budget, he thought that an explanation to the Board might be appropriate. He continued that the monies expended were less than the budgeted amount during each of the years in which he has served as Bailli Délégué and benefitted the Chaîne in many ways. Among the accomplishments resulting from the expenses incurred were the sponsorship with Moët Hennessy resulted in $17,500 in cash and product of a higher value. It also resulted in scholarship travel programs for our National Young Sommelier Competition winner from 2016 and this year that was expanded to the first, second, and third place competitors.

It has resulted in additional programs and progress in various stages of development. Mr. Small explained that this line item in the budget was $20,000 when he became Argentier in 2008. He continued that during his first year as Argentier in the budget that he developed with the Executive Director that amount was reduced to $15,000. He also pointed out that an additional line item in the budget that was provided for Joe Caruso was $20,000 paid for his secretary. That 12 line item was removed in the first budget Mr. Small presented to and approved by the Board.

Mr. Small indicated that monies from the Executive Expense line item included expenses incurred by others and approved of by him, including those of Martin Frei, Pierre Rausch and others. They traveled for the benefit of the Chaîne and incurred expenses for its benefit, and he recalled some expenses were authorized for and used for meet and greet events.

Mr. Small then informed Directors of the exact amounts incurred over the past five years:

By George Brown: in 2012 it was $16,094; in 2013, $15,688; in 2014, $16,745. Mr. Brown should have reimbursed the Chaine the amount in excess of the budgeted amounts of $3,527 and he did not. No request was made by Argentier Cressend to Mr. Brown for repayment and that should have occurred. By Harold Small: in 2015 it was $12,443; in 2016, $12,821, and in 2017 it will probably approach the budgeted amount, but he does not expect it to be exceeded.

Mr. Small indicated that given the statements made by Rufus Cressend, what he sent to Directors was filled with misinformation and inappropriate; it was a personal attack that was a hit piece and intended to damage and injure a fellow member, himself, and it also was damaging to damaging to the Board and the Chaîne.

Mr. Small indicated that the last item on which he would comment related to the misleading communication relating to legal services. He stated that they had to go outside of the services of the Jurisconsult to deal with various issue. He explained that one reason was that we had a Jurisconsult who was a candidate for office and an Argentier that was a candidate for office. Any opinions that would have been rendered by the Jurisconsult would probably have been suspect and questions raised with regard to opinions as they related to certain matters. He continued that in most instances the legal services performed were done on a pro bono basis; the Chaîne did not pay for them and that was because of the relationships that Mr. Small or other officers had with the attorneys that rendered the services. He also stated that in one instance he had paid for them personally. Mr. Small continued indicating that the billing sent by Rufus Cressend to the Directors included two entries that he understood were to be pro bono, but a copy of the billing had not previously been provided to him. He continued stating that the balance of the billing related to services that were rendered specifically at the request of the Audit Committee.

Mr. Small stated that the chair of the Audit Committee indicated there was a legal issue on which they needed a legal opinion. The Audit Committee could not go to our Jurisconsult because he was a candidate for office and at that point in time, any question to him would be viewed as suspect, regardless of what opinion might have been rendered as it related specifically to matters concerning Rufus Cressend. The Audit Committee obtained the opinion. The opinion was sent to the chair of the Audit Committee. A billing was sent to the Chaîne. Prior to the engagement of that counsel, Mr. Small gave authorization for independent counsel to be afforded the Audit Committee and for an engagement letter to be signed and fees paid. Mr. Small stated a willingness to explain further, but no questions or comments were made.

Mr. Small moved to the issue of trademarks stating that the Chaine’s trademark counsel (of some 35 years) was authorized to renew a trademark that's coming up for expiration and another that will expire at a future date so they can handle those in a timely fashion. He also indicated that the Chaine’s trademark and copyright policy has been updated and sent to our outside trademark 13 counsel to review. Once their review is complete, a copy will be transmitted to Directors.

Mr. Small indicated that there was an issue to be taken up in Executive Session, and no objection being raised, the Directors went into Executive Session.

The Board met in Executive Session. When it concluded, Mr. Small reported that a discussion regarding trademark-related matters had occurred and the Board Meeting was continuing. He then asked Michelle Metter to report to the Board regarding the status of the website development, rather than his making comments.

Ms. Metter reported on the total re-do of the website, thanked Kevin for his hard work and encouraged all Directors to go to the national website. She stated that changes continue to be made daily. Ms. Metter indicated that the national calendar is being put in place and soon thereafter bailliage templates will be created and made available for them. After comments and questions by a couple directors, Mr. Small thanked Ms. Metter and complimented both she and Richelle Farley as well as Kevin for all of their work on the website.

Mr. Small indicated that our membership reconciliation is not yet complete, but it appears that our year end number was more than 5,900, which is an increase of more than 100 members over the prior year, a renewal rate that is probably the highest since 1999, Mondiale is at a record level of 2491 and that is about 42% of the membership. He also referenced the transmittal of the Northern Trust statement having been sent to all Directors.

Mr. Dunn was asked to give the Executive Director’s Report and he did so. He indicated a need to have authorization to sign a contract with our auditors. With that authorization, he will get a new proposal from the auditors to address the fiscal year audit. He indicated that the cost will be reduced from what was anticipated as there will be an audit of the Chaine and a review of the Foundation, instead of two audits and two reviews. A 2-year contract will be signed and the audit will commence on August 14.

Mr. Small indicated that the original proposal recommended by Rufus Cressend for approval did not have a cap on the fees to be charged. Mr. Small stated that he asked Mr. Dunn to obtain an agreement with a cap on fees (as we have had in prior years) and that will occur. The contract will have a modest increase over that of the past two years and, as in the past, it will be for two years. Mr. Small asked for a motion to authorize Kevin to sign the auditor's engagement letter upon receipt so we can move forward. Ms. Vareschi made the motion and Mr. Fannin seconded the motion. Mr. Gross inquired as to who should sign the agreement as it may be appropriate for the Audit Committee Chairperson rather than the Executive Director. That matter will be addressed after the meeting. There being no negative votes or abstentions, the motion was unanimously approved.

Mr. Dunn then reported that we changed insurance brokers, moving from the Frenkel Agency to the Gloron Agency. He indicated that the main reason for this was Frenkel was going through a lot of turbulence in their organization. He indicated that the Gloron Agency is about a 100-year-old agency. It was a change of broker for better service and no change in coverage or cost of insurance. He indicated the policy was renewed effective June 1, with the same coverage as we had before, at the current level of about $10 million. We worked with Chubb and Philadelphia Insurance Company; our insurance carriers are the same, our coverage is the same, and our rating is the same. We did not have a rate increase 14

Mr. Dunn indicated that there are some changes within the office because Clyde Braunstein will no longer be providing services and the functions in the national office will be changing to help support the office and to help with that function there is a change in the amount budgeted for national office expenses and compensation.

Mr. Small reported that he met with Mr. Dunn while together in Portland and talked about office function and staffing needs and the conclusion that we came to (and discussed with Steve Gross) is that we need to add a staff person. Kevin was asked to try to stay within the budget amount that we've incurred for expenses during the year just concluded. He indicated that the budgeted amount is higher than comparable expenses during the past year, and that is because of the qualifications and experience required in the new position. He pointed out that the addition of this person should also assist in providing better service for Baillis, Bailliages and our members, as we have been understaffed. Mr. Small pointed out that when he became Argentier in 2008 we had four employees in the office and have functioned with three for about 9 years and that with a growing Chaine, we need the additional person.

Mr. Dunn stated that because our new website is very interactive, a more expanded website than we've ever had before, that more services in this area will be needed; we need another staff member.

Mrs. Vareschi indicated that it will be helpful to have a list provided to Directors and Baillis of staff members and his or her responsibilities. Mr. Dunn indicated that will be created over the summer and then transmitted.

Mr. Dunn then reported regarding our billing system. He stated that we have had only one upgrade since 1999 with IMIS, which is our billing system, although it has had six upgrades since then. He continued that we're working on it, with an incompatible environment at the moment which is affecting relationships and other areas to connect into the current version of IMIS. He continued that IMIS is one of the best systems on the planet. But the issue is you're also paying for that system. He indicated that a lot needs to be done relating to the billing system.

Mr. Dunn stated he is talking with people at IMIS about a web portal process to see what that's like. He is also looking at it from a standpoint of dealing with the house server relationship we currently have with them. He said that it is expensive, and he is trying to avoid spending a lot of money on the system during the coming year. He stated that upgrades are needed and they need to do MOs in the system. He stated that there are some great things out there, but it's going to take time to implement the upgrade. He wants to take the time to do the research before committing to significant expenditures. He indicated that we're in makeshifts right now and need to complete the research and then act. He indicated that instead of creating a huge price he want to look at all the options, the costs, the needs, and what we get from it, and then over the next few months make a decision, obtain approval from the Board, and then move forward with an eye to completing the acquisition and installation over the next 12 months. The system that we upgrade to, even if we upgrade to IMIS, is like a new system because it's much different than what it was 20 years ago.

Mr. Small suggested the Directors move on to the authorization for actions regarding the National Office and leave discussion of the billing system for another meeting. He asked Mr. Dunn to continue and he stated that he is negotiating with Fairleigh Dickinson University to extend the lease and get a reduction in rent. He also stated not having our own internet WiFi has 15 created challenges. It also allows us a chance to increase what we do on the internet as the Chaine is using somebody else's internet WiFi, we don't have our own, which has been an issue, so that's changing and that's something we need to have authorized.

Mr. Dunn stated that he anticipates the need for authorization from the Board at its August 3 meeting relating to an amendment to the office lease.

Mr. Dunn stated that we’re putting together a training program internally for the website bailliage portal so that the Baillis may then be trained.

Mr. Gross then began his report and stated that a draft of the budget was completed and he is reviewing it. He also stated that the Finance Committee has been appointed and a draft is being sent to its members for their review and comment. Once received a draft budget will be sent to Directors for review and later approval.

Mr. Haar was asked to give a report.

Mr. Haar stated that, as reported by the Bailli Délégué, membership is looking extremely good and we are on target to surpass 6,000 members this year. He stated that he is looking forward to working with all board members.

The Baillis Provinciaux will be provided with a list of at large members.

Mr. Falk was asked to provide the report of Gastronomique Mon Roldan as he is in Europe. He reported on the amazing job done by Mon Roldan with organizing a very difficult program in Chicago. The difficulties generally stem from the fact that it's a very expensive city and it is hard to get people to do things when you're always full and doing good work, but he did a remarkable job. He indicated that Renée has been working on finishing the brochure for the Grand Chapitre.

The Friends of the Foundation event is going to be on Thursday instead of Friday, because it has been a challenge because of Friday’s meeting schedule. Mr. Falk reported that registration materials should be distributed about mid-month.

Mr. Burson reported on the Foundation. He stated that new Foundation Board Member Bob Pressner and his wife set up an endowment fund. He also reported that Jerry Adner included the Chaîne Foundation in his will for $25,000. That will be used to kick-off the Foundation’s new Legacy Society. He also reported that the most important thing right now is auction, auction, auction. We are moving into an auction. It's been a learning curve and Keith Chappell is going to spearhead it again. We're going to be using our same auction site that worked fairly well last year. However, the quality and quantity of contributions to the auction have declined, and that needs to be improved. Mr. Burson indicated that we're going to be asking the Bailli Provinciaux and the Foundation Trustees to work directly with the Baillis. He continued that means making phone calls to them on maybe an every ten-day basis. He stated that every Bailliage should provide at least one auction lot. We will have a professional auctioneer that is coming out of our Chicago membership to run the live auction. We have a cruise. A Foundation Board meeting will be held in a couple of weeks. The year just ended was good and we want the new year to be better.

Ms. Wilmeth commented that Gina Torco, a member of the St. Augustine, Florida Bailliage is creating a piece of art like what was done for the San Diego Grand Chapitre. It will be auctioned 16 so that people contribute and it will be hung at the Chaîne House and the graphics from it will be used for other things during the Grand Chapitre.

Mr. Burson continued indicating that all of our Foundation trustees and advisors are supposed to be Foundation Friends and he would like those Directors that are not currently Foundation Friends to become so by contributing $1,000 to the Foundation.

Mr. Small gave closing comments after Mr. Burson concluded his report. Mr. Small stated that there will be a Board meeting on July 25 to address governance matters and we will have a guest on the call, David Sternberg, consultant and expert in board governance matters and particularly non-profits. He will discuss with the Board governance and related matters and help us understand what we need to do as the Board of Directors of the Chaîne. Mr. Small thanked Ms. Wilmeth for the suggestion about a governance meeting and the introduction to Mr. Sternberg. For the scheduled meeting, his services will be pro bono. That will be the sole agenda item for that meeting.

Mr. Small expressed thanks to everyone for a productive meeting and ratification of all his appointments and reappointments. He then asked for a motion to adjourn. Mr. Haar made the motion. it was seconded by John Burson and unanimously approved.

Respectfully submitted,

Steve Gross Argentier 1

MINUTES OF A SPECIAL MEETING OF THE BOARD OF DIRECTORS CONFRERIE DE LA CHAINE DES ROTISSEURS, LTD. July 27, 2017 A Special Meeting of the Board of Directors of the Confrérie de la Chaîne des Rôtisseurs, Ltd. was held on July 27, 2017 at 2:00 p.m. (ET), via a telephone conference call, pursuant to written notice. A copy of the notice of the meeting has been placed in the Minutes Book together with these Minutes. Call to Order: Bailli Délégué des Etats-Unis Harold S. Small called the meeting to order. Roll Call and Establishment of a Quorum: Bailli Délégué des Etats-Unis Harold S. Small asked Argentier des Etats-Unis Steve Gross to call the roll. The results of the roll call follow: Present: John H. Burson, Ira Falk, Fannin, III, Alan Feuerstein, Bruce Foudree, Paul Haar (late, but participated in most of meeting), Tony Hirsh, Reimund Pitz, Mon Roldan, Harold S. Small, Mont Stern, Susan Vareschi, and Renee Wilmeth. Absent: Bertrand de Boutray, Steve Gross, Philip Kress, Michelle Metter, Maurice Nicholson, and William M. Salomon Also Present: Kevin Dunn and Dave Sternberg Bailli Délégué: Mr. Small announced that this meeting was convened to afford guidance to Directors relating corporate governance issues. He indicated that he had a brief report to present before introducing our special guest. Mr. Small reported the following: a) At the July 6 Board of Directors meeting, a point of order and question were raised by Director John Fannin. Specifically, the point of order involved the term of the Bailli Délégué and how it affects the terms of appointed national officers and the retiring Bailli Délégué as a member of the board. The point of order required the guidance of counsel, and accordingly an opinion was sought from the Jurisconsult regarding the application of the bylaws. The Jurisconsult responded by providing a detailed legal analysis of the applicable bylaws and an opinion of law that squarely addressed the questions resulting from the point of order. b) Mr. Small reported that as a result, it has been determined that pursuant to the Chaîne bylaws the term of retiring Bailli Délégué George Brown as a member of the Board of Directors expired on June 30, 2017. Mr. Small indicated that this occurred with the expiration of his first term as Bailli Délégué on that date. He stated our obligation as Directors the bylaws, and that Mr. Brown is no longer legally a member of our board. On behalf of the Chaîne we expressed our appreciation to him for his valuable service and contributions to the Chaîne as a director. c) Mr. Small reminded Directors that the opinion expressed by the Jurisconsult is a privileged and confidential attorney-client communication and as such must be held in confidence in order to protect the privilege. Accordingly it was not distributed and Mr. Small made reference to discussing at the August 3 meeting the possibility of a limited distribution to Directors. Mr. Small stated that because we have a guest in our 2

meeting there will not be any other further comments, questions or discussion regarding this matter today. They may be raised during our August 3 Board Meeting of which notice has already been given.

Mr. Small then began an introduction of David Sternberg to our Directors and how the balance of our meeting today will be conducted. He stated that during discussions with Directors over the past year, it became apparent that some Directors were apparently unaware of some of his or her obligations regarding governance of the Chaine. He stated that to have been evidenced by actions and communications that were at times inappropriate. To change the dynamics so that all Directors have a better understanding of matters relating to governance he indicated that in consultation with Ms. Wilmeth, Mr. Dunn and others that a determination was made that it would be appropriate to have an expert on the subject talk with us. He stated that while we would prefer this to be an in-person meeting, we did not want to delay until October or January a discussion of this very important area. Hence, the reason for today’s meeting and thanked Directors for participating. He expressed thanks to Ms. Wilmeth who made the introduction to Mr. Sternberg.

Mr. Small proceeded with an introduction of David Sternberg referring to his considerable experience in nonprofit board development and governance work. He has been a fundraising professional since obtaining his BA Degree from The Ohio State University. He is a member of the faculty at The Lilly School of Philanthropy at Indiana University’s Fund Raising School, where he teaches Building the Annual Fund, Marketing for Fundraising, Managing the Capital Campaign, Principles and Techniques, Major Gifts; as well as numerous customized training programs nationally and internationally. In 2006 he authored the course Purposeful Boards, Powerful Fundraising in cooperation with BoardSource.

He continued that Mr. Sternberg is also a Senior Governance Consultant for BoardSource and is the only person in America to be affiliated with both the Lilly School of Philanthropy and BoardSource.

Mr. Sternberg’s firm, Loring, Sternberg and Associates, of which he is a founder, provides counsel beyond fundraising. His counsel also includes: strategic planning, development audits, board governance and fundraising training, annual fund management and ongoing coaching for CEOs and Board Chairs. From 2005-2016 Mr. Sternberg designed and lead the Annenberg Foundation’s Alchemy Program (in Los Angeles, California). This program brought CEOs and Board Chairs together to learn the fundamentals of board governance and fundraising through direct training and offered strategies for change. The program offered ongoing coaching for participating groups as well as further in-depth learning opportunities.

With the introduction complete, he turned the meeting over to Mr. Sternberg, referencing that he will take questions.

Mr. Sternberg began his presentation.

1. The culture of each organization is different. 3

2. What are some of the underlying issues that affect board?

a. What is the History of Board – how did it evolve?

b. Where is the nonprofit in its development; that impacts nature of Board and how it operates.

c. Are there founders still involved in the organization?

d. Are there leaders that are on the Board so long that they are considered like founders?

e. What are the strengths of the Board:

i. Were Directors recruited in a strategic way?

ii. Is there really good support?

3. Best practices; there are 3 legal duties and they are not debatable.

a. Obedience;

b. Care; and

c. Loyalty.

4. Behavior unbecoming of a Board Member must be dealt with when it occurs. Never a fun situation, but one that requires attention. Mr. Foudree raised a question relating to conduct.

a. Mr. Sternberg indicated that if the Board recognizes an issue they need to seek outside advice. An outside person needs to be chosen that is qualified so that the Board seeks expertise and meets the burden of care.

i. Mr. Sternberg provided examples:

1. Board member arrested for domestic violence.

2. Board met and could not decide what they wanted to do. 4

3. Prevailing challenge – we know him, a nice guy, he needs a second chance

4. Sought legal opinion

5. Thought about removing the Board Member

6. You don’t want this to be a distraction to you.

7. It happened a second time, followed by rigorous debate and Board Member was removed.

8. Why did it get to a second situation? It is not good for the person and definitely not good for the organization.

ii. What if the Board takes action contrary to outside expert’s advice?

1. It may be nothing.

2. What puts the Board in a positive optic and a defensible position is following the expert’s advice.

3. Or, the Board must seek external input and then determine the reasons for doing something different, including a decision based on the mission of the organization and its best interest.

4. When there are legal issues, the Board needs to act in a manner that protects it and consistent with its legal obligations.

5. Mr. Dunn referenced the Bylaws and the need to act in accordance with them and they be enforced. What should be done when there is a difference of opinion regarding a bylaw provision? a. Mr. Sternberg responded there should be a process in place and it should be followed. i. A Governance consultant may be engaged to guide the decision- making/the group. ii. Create a Governance Committee - appoint people on the Board and others not on it to provide interpretation and guidance. It can provide clarity on interpretation, a recommendation, an amendment to the Bylaws. b. Mr. Sternberg indicated that there should be a board packet for every Director, including Articles of Incorporation, Bylaws, Budget, Policies and Procedures, job responsibilities, program and other materials – the Board’s Bible 5

c. Mr. Sternberg stated there is an expectation that every Director be at every Board Meeting unless absence excused. d. Because we are a New York State corporation, we need to follow its laws. e. Remarks were made about the fiduciary obligations of Directors. f. Remarks were made that although a social organization, Directors votes and actions must be based on the best interest of the organization, not their personal needs nor because of friendship.

A copy of materials provided by Mr. Sternberg and transmitted to Directors is attached to these Minutes and made a part of them and is deemed incorporated into them so that all Directors can refer to them. After the questions were exhausted, Mr. Small thanked Mr. Sternberg for his presentation and assisting us. He then asked for a motion to adjourn, a motion was made, seconded, and unanimously passed. Respectfully submitted,

Stephen R. Gross Argentier des Etats-Unis Confrérie de la Chaîne des Rôtisseurs

July 25, 2017

Govenance Best Practices Building A Strong Board For Responsible Governance

Dave Sternberg, CFRM Loring, Sternberg and Associates Senior Governance Consultant – BoardSource [email protected] * 317-506-7695 www.loringsternberg.com Forces Shaping the Board’s Role

History

Habits

Stage of Organizational Development

Founders/Leaders

Strengths of Individual Board Members / Staff Legal Duties of a Nonprofit Board

According to nonprofit corporation law, a board member should meet certain standards of conduct and attention to his or her responsibilities to the organization. These are referred to as the Duty of Obedience, the Duty of Care, and the Duty of Loyalty.

Duty of Obedience Obedience to the organization's central purposes must guide all decisions. The board must also ensure that the organization functions within the law, both the "law of the land" and its own bylaws and other policies.

Duty of Care Board members must exercise due care in all dealings with the organization and its interest. This includes careful oversight of financial matters and reading of minutes, attention to issues that are of concern to the organization and raising questions whenever there is something that seems unclear or questionable.

Duty of Loyalty Conflicts of interest, including the appearance of conflicts of interest, must be avoided. This includes personal conflicts of interest or conflicts with other organizations with which a board member is connected.

New Thinking on Legal Duties

Duty of Transparency In addition to the above three traditional duties, boards have an obligation to ensure that their organization is appropriately transparent in its operations. For most nonprofits, this entails the filing of IRS form 990 or 990-PF and other appropriate informational and tax returns which are required to be made public.

Adapted from BoardSource 2005 Basic Responsibilities of Nonprofit Boards

1. Determine the organization's mission and 7. Determine, monitor, and strengthen the purpose. A statement of mission and organization's programs and services. purposes should articulate the organization's The board's role in this area is to determine goals, means, and primary constituents which programs are the most consistent with served. It is the board's responsibility to the organization's mission, and to monitor create the mission statement and review it their effectiveness. periodically for accuracy and validity. Each individual board member should fully 8. Enhance the organization's public understand and support it. standing. An organization's primary link to the community, including constituents, the 2. Select the Chief Executive. Boards must public, and the media, is the board. Clearly reach consensus on the Chief Executive’s articulating the organization's mission, job description and undertake a careful accomplishments, and goals to the public, search to find the most qualified individual as well as garnering support from important for the position. members of the community, are important elements of a comprehensive public 3. Support the Chief Executive and review relations strategy. his or her performance. The board should ensure that the Chief Executive has the 9. Ensure legal and ethical integrity and moral and professional support he or she maintain accountability. The board is needs to further the goals of the ultimately responsible for ensuring organization. The Chief Executive, in adherence to legal standards and ethical partnership with the entire board, should norms. Solid personnel policies, grievance decide upon a periodic evaluation of his or procedures, and a clear delegation to the her performance. Chief Executive of hiring and managing employees will help ensure proper decorum 4. Ensure effective organizational planning. in this area. The board must establish As stewards of the organization, boards pertinent policies, and adhere to provisions must actively participate with the staff in an of the organization's bylaws and articles of overall planning process and assist in incorporation. implementing the plan's goals. 10. Recruit and orient new board members 5. Ensure adequate resources. One of the and assess board performance. All boards board's foremost responsibilities is to have a responsibility to articulate and make provide adequate resources for the known their needs in terms of member organization to fulfill its mission. The board experience, skills, and many other should work in partnership with the Chief considerations that define a "balanced" Executive and development staff, if any, to board composition. Boards must also orient raise funds from the community. new members to their responsibilities and the organization's history, needs, and 6. Manage resources effectively. The board, challenges. By evaluating its performance in in order to remain accountable to its donors fulfilling its responsibilities, the board can and the public, and to safeguard its recognize its achievements and reach tax-exempt status, must assist in developing consensus on which areas need to be the annual budget and ensuring that proper improved. financial controls are in place.

Adapted from The Board Building Cycle by Hughes, Lakey & Bobowick, 2003 Principles of Governance: Key Responsibilities

Mission • Ensure that your organization has a clear, succinct written mission statement that expresses its core values and reason for being. • Tie the organization to the spirit of the sector and to the major issues facing the organization's field and community. • Revisit the mission statement annually in light of internal and external change, and revise it, if necessary. • Ask other organizations and similar organizations for copies of their mission statements and compare how they describe their vision and values. • Seek internal and external feedback—from staff and from members or constituents—about the organization's mission. • Make the organization's mission widely known by promoting it in the community.

Oversight • Engage in regular strategic planning as an integral part of effective leadership and management. • Commission a periodic organizational assessment that examines, in detail, the organization's programs and services, as well as its management, structure and capacity. • Adopt and regularly review a code of ethics and conflict of interest policy for board and staff. • Understand and respect the relationship between board and staff. • Select the Chief Executive carefully, and provide a clear description of duties and relationships. • Support and strengthen the Chief Executive and the board-CPO relationship through a regular performance evaluation. • Ensure high quality executive leadership. • Make board self-assessment a routine part of the board's work.

Resources • Formulate a fund-raising strategy, including a case statement that expresses the rationale for financial support. • Expect each board member to make an annual contribution to the organization according to his or her means, and take an active role in raising money. • Cultivate board members with expertise in finance. • Approve and monitor the annual operating budget. • Review regular financial reports from staff. Require an annual audit by an independent accountant.

Outreach • Listen to the needs and interests of current and potential stakeholders. • Be active community ambassadors, promoting the organization's mission, service and achievements, as well as bringing community perspectives to the attention of the board and staff. • Ensure that the organization has a marketing and public relations strategy to support outreach. • Seek out key leaders in business, government, education, and the media to inform them about the organization. • Develop policies that support and encourage outreach activities.

Adapted from Meeting the Challenge: An Orientation to Nonprofit Board Service (video) BoardSource, 1998 Common Board Shortcomings

What are the main weaknesses, omissions, mistakes, flaws, bad judgments, and sins that a board or an individual board member can commit? This paper lists several ways that a governing board can lose its way, along with some basic principles by which to operate.

1. Veering off the mission Example: A youth education organization accepts a generous grant to build a sports facility for young people.

The most important decision-making guideline for a board is the mission statement. If the mission is not a central theme at every board meeting, it can be easy for a board to lose focus of the organization’s true purpose.

2. Complacency Example: A board member does not know how to analyze financial statements. Instead of asking questions, he votes with the majority.

A core obligation of every board member is active participation. Some symptoms of complacency might include board members who put off their assignments, disregard the core responsibilities that come with being a board member, fail to ask questions or miss meetings.

3. Misguided motivations Example: A board member recruits an out-of-work relative to run the organization.

Board members must always think of the organization first. Allowing personal preferences to affect decision making places the organization in a secondary role in a board member’s mind. Misguided and unethical motivations, undeclared conflicts of interest, and the pursuit of personal benefit can endanger the organization’s tax-exempt status.

4. Multiple voices Example: A board member is interviewed by the press and advocates for her own solution to a crisis situation - one not adopted by the board.

A board only has authority as a group. Boards speak with one voice, which is formulated through deliberation. Individual board members are bound by the collective decision. Differing opinions need to be resolved in the boardroom, not declared outside to constituents, the media or customers. 5. Micromanaging Example: The board insists on being involved in choosing a new computer system for the organization.

One of the key duties of a board is to hire a competent Chief Executive to run daily operations. Part of this duty assumes that there is a valid job description and a performance evaluation process in place. A board’s role is to oversee that the organization is well run; not to interfere in the domain of the Chief Executive.

6. Limitless terms Example: Fearful of losing control, the founding board of an organization has been governing for 15 years.

Every board must accept and even thrive on change. New perspectives and different ideas keep a board and organization moving forward. Term limits can help boards avoid stagnation.

7. Lawless governance Example: To get through a temporary financial crunch, the Chief Executive decides not to pay payroll taxes for several months. The board is unaware that this is happening.

Nonprofit tax-exempt organizations must heed federal, state and local regulations, as well as their own bylaws. It is the board’s role to make sure that all laws are respected. The board needs to assure that the organization files its Form 990 correctly and on time, that employment taxes are withheld regularly and that official documents are saved appropriately. If a board fails to adopt appropriate policies or to effectively oversee financial regulations, it may become liable for wrong doings.

8. No self-assessment Example: Board members’ morale is low, attendance is sporadic, and the chair has no clue about how to energize the board.

By studying its own behavior, sharing impressions and analyzing the results, a board is able to lay the groundwork for self-improvement. Failing to assess its own performance, a board is unable to define its strengths and weaknesses. As a byproduct, it can also enhance its team spirit, its accountability and its credibility with funders and other constituents. 9. Lack of self-improvement Example: Board members have never seen individual board member job descriptions and are not familiar with their legal obligations.

Self-improvement is one of the innate consequences of self-assessment. Regular self-assessment is a futile process if it does not address apparent weaknesses in a board and result in structured self-betterment. Boards that do not provide learning possibilities for their members miss opportunities and inefficiently utilize their members’ abilities.

10. Knotted purse strings Example: A board is not able to reach consensus on its personal contribution policy. It becomes divided, due to feelings of unfairness and lack of commitment.

Asking for and giving money are natural aspects of being a board member in most 501(c)(3) charities. Boards that are responsible for fundraising, yet don’t have a 100 percent personal contribution rate, have failed the ultimate commitment test. If the board is not supporting the organization whole-heartedly, how can it convince others to do so?

References Richard T. Ingram, Basic Responsibilities of Nonprofit Boards (BoardSource Revised 2003). Berit M. Lakey, Nonprofit Governance: Steering Your Organization with Authority and Accountability (BoardSource 2000). © 2009 BoardSource. Text may not be reproduced without written permission from BoardSource. For more information, please e-mail [email protected] 1

MINUTES OF A SPECIAL MEETING OF THE BOARD OF DIRECTORS CONFRERIE DE LA CHAINE DES ROTISSEURS, LTD. July 27, 2017 A Special Meeting of the Board of Directors of the Confrérie de la Chaîne des Rôtisseurs, Ltd. was held on July 27, 2017 at 2:00 p.m. (ET), via a telephone conference call, pursuant to written notice. A copy of the notice of the meeting has been placed in the Minutes Book together with these Minutes. Call to Order: Bailli Délégué des Etats-Unis Harold S. Small called the meeting to order. Roll Call and Establishment of a Quorum: Bailli Délégué des Etats-Unis Harold S. Small asked Argentier des Etats-Unis Steve Gross to call the roll. The results of the roll call follow: Present: John H. Burson, Ira Falk, Fannin, III, Alan Feuerstein, Bruce Foudree, Paul Haar (late, but participated in most of meeting), Tony Hirsh, Reimund Pitz, Mon Roldan, Harold S. Small, Mont Stern, Susan Vareschi, and Renee Wilmeth. Absent: Bertrand de Boutray, Steve Gross, Philip Kress, Michelle Metter, Maurice Nicholson, and William M. Salomon Also Present: Kevin Dunn and Dave Sternberg Bailli Délégué: Mr. Small announced that this meeting was convened to afford guidance to Directors relating corporate governance issues. He indicated that he had a brief report to present before introducing our special guest. Mr. Small reported the following: a) At the July 6 Board of Directors meeting, a point of order and question were raised by Director John Fannin. Specifically, the point of order involved the term of the Bailli Délégué and how it affects the terms of appointed national officers and the retiring Bailli Délégué as a member of the board. The point of order required the guidance of counsel, and accordingly an opinion was sought from the Jurisconsult regarding the application of the bylaws. The Jurisconsult responded by providing a detailed legal analysis of the applicable bylaws and an opinion of law that squarely addressed the questions resulting from the point of order. b) Mr. Small reported that as a result, it has been determined that pursuant to the Chaîne bylaws the term of retiring Bailli Délégué George Brown as a member of the Board of Directors expired on June 30, 2017. Mr. Small indicated that this occurred with the expiration of his first term as Bailli Délégué on that date. He stated our obligation as Directors the bylaws, and that Mr. Brown is no longer legally a member of our board. On behalf of the Chaîne we expressed our appreciation to him for his valuable service and contributions to the Chaîne as a director. c) Mr. Small reminded Directors that the opinion expressed by the Jurisconsult is a privileged and confidential attorney-client communication and as such must be held in confidence in order to protect the privilege. Accordingly it was not distributed and Mr. Small made reference to discussing at the August 3 meeting the possibility of a limited distribution to Directors. Mr. Small stated that because we have a guest in our 2

meeting there will not be any other further comments, questions or discussion regarding this matter today. They may be raised during our August 3 Board Meeting of which notice has already been given.

Mr. Small then began an introduction of David Sternberg to our Directors and how the balance of our meeting today will be conducted. He stated that during discussions with Directors over the past year, it became apparent that some Directors were apparently unaware of some of his or her obligations regarding governance of the Chaine. He stated that to have been evidenced by actions and communications that were at times inappropriate. To change the dynamics so that all Directors have a better understanding of matters relating to governance he indicated that in consultation with Ms. Wilmeth, Mr. Dunn and others that a determination was made that it would be appropriate to have an expert on the subject talk with us. He stated that while we would prefer this to be an in-person meeting, we did not want to delay until October or January a discussion of this very important area. Hence, the reason for today’s meeting and thanked Directors for participating. He expressed thanks to Ms. Wilmeth who made the introduction to Mr. Sternberg.

Mr. Small proceeded with an introduction of David Sternberg referring to his considerable experience in nonprofit board development and governance work. He has been a fundraising professional since obtaining his BA Degree from The Ohio State University. He is a member of the faculty at The Lilly School of Philanthropy at Indiana University’s Fund Raising School, where he teaches Building the Annual Fund, Marketing for Fundraising, Managing the Capital Campaign, Principles and Techniques, Major Gifts; as well as numerous customized training programs nationally and internationally. In 2006 he authored the course Purposeful Boards, Powerful Fundraising in cooperation with BoardSource.

He continued that Mr. Sternberg is also a Senior Governance Consultant for BoardSource and is the only person in America to be affiliated with both the Lilly School of Philanthropy and BoardSource.

Mr. Sternberg’s firm, Loring, Sternberg and Associates, of which he is a founder, provides counsel beyond fundraising. His counsel also includes: strategic planning, development audits, board governance and fundraising training, annual fund management and ongoing coaching for CEOs and Board Chairs. From 2005-2016 Mr. Sternberg designed and lead the Annenberg Foundation’s Alchemy Program (in Los Angeles, California). This program brought CEOs and Board Chairs together to learn the fundamentals of board governance and fundraising through direct training and offered strategies for change. The program offered ongoing coaching for participating groups as well as further in-depth learning opportunities.

With the introduction complete, he turned the meeting over to Mr. Sternberg, referencing that he will take questions.

Mr. Sternberg began his presentation.

1. The culture of each organization is different. 3

2. What are some of the underlying issues that affect board?

a. What is the History of Board – how did it evolve?

b. Where is the nonprofit in its development; that impacts nature of Board and how it operates.

c. Are there founders still involved in the organization?

d. Are there leaders that are on the Board so long that they are considered like founders?

e. What are the strengths of the Board:

i. Were Directors recruited in a strategic way?

ii. Is there really good support?

3. Best practices; there are 3 legal duties and they are not debatable.

a. Obedience;

b. Care; and

c. Loyalty.

4. Behavior unbecoming of a Board Member must be dealt with when it occurs. Never a fun situation, but one that requires attention. Mr. Foudree raised a question relating to conduct.

a. Mr. Sternberg indicated that if the Board recognizes an issue they need to seek outside advice. An outside person needs to be chosen that is qualified so that the Board seeks expertise and meets the burden of care.

i. Mr. Sternberg provided examples:

1. Board member arrested for domestic violence.

2. Board met and could not decide what they wanted to do. 4

3. Prevailing challenge – we know him, a nice guy, he needs a second chance

4. Sought legal opinion

5. Thought about removing the Board Member

6. You don’t want this to be a distraction to you.

7. It happened a second time, followed by rigorous debate and Board Member was removed.

8. Why did it get to a second situation? It is not good for the person and definitely not good for the organization.

ii. What if the Board takes action contrary to outside expert’s advice?

1. It may be nothing.

2. What puts the Board in a positive optic and a defensible position is following the expert’s advice.

3. Or, the Board must seek external input and then determine the reasons for doing something different, including a decision based on the mission of the organization and its best interest.

4. When there are legal issues, the Board needs to act in a manner that protects it and consistent with its legal obligations.

5. Mr. Dunn referenced the Bylaws and the need to act in accordance with them and they be enforced. What should be done when there is a difference of opinion regarding a bylaw provision? a. Mr. Sternberg responded there should be a process in place and it should be followed. i. A Governance consultant may be engaged to guide the decision- making/the group. ii. Create a Governance Committee - appoint people on the Board and others not on it to provide interpretation and guidance. It can provide clarity on interpretation, a recommendation, an amendment to the Bylaws. b. Mr. Sternberg indicated that there should be a board packet for every Director, including Articles of Incorporation, Bylaws, Budget, Policies and Procedures, job responsibilities, program and other materials – the Board’s Bible 5

c. Mr. Sternberg stated there is an expectation that every Director be at every Board Meeting unless absence excused. d. Because we are a New York State corporation, we need to follow its laws. e. Remarks were made about the fiduciary obligations of Directors. f. Remarks were made that although a social organization, Directors votes and actions must be based on the best interest of the organization, not their personal needs nor because of friendship.

A copy of materials provided by Mr. Sternberg and transmitted to Directors is attached to these Minutes and made a part of them and is deemed incorporated into them so that all Directors can refer to them. After the questions were exhausted, Mr. Small thanked Mr. Sternberg for his presentation and assisting us. He then asked for a motion to adjourn, a motion was made, seconded, and unanimously passed. Respectfully submitted,

Stephen R. Gross Argentier des Etats-Unis 1

MINUTES OF A SPECIAL MEETING OF THE BOARD OF DIRECTORS CONFRERIE DE LA CHAINE DES ROTISSEURS, LTD. August 3, 2017 A Special Meeting of the Board of Directors of the Confrérie de la Chaîne des Rôtisseurs, Ltd. was held on August 8, 2017 at 2:00 p.m. (ET), via a telephone conference call, pursuant to written notice. A copy of the notice of the meeting has been placed in the Minutes Book together with these Minutes. Call to Order: Bailli Délégué des Etats-Unis Harold S. Small called the meeting to order. Roll Call and Establishment of a Quorum: Bailli Délégué des Etats-Unis Harold S. Small asked Argentier des Etats-Unis Steve Gross to call the roll. The results of the roll call follow: Present: John H. Burson, Bertrand O. De Boutray, Ira Falk, Fannin, III, Alan Feuerstein, Bruce Foudree, Steve Gross, Paul Haar, Tony Hirsh, Philip Kress, Michelle Metter, Maurice Nicholson, Reimund Pitz, William M. Salomon (joined the call late), Harold S. Small, Mont Stern, Susan Vareschi, and Renee Wilmeth. Absent: Michelle Metter. Also Present: Kevin Dunn. Bailli Délégué: Mr. Small began his report. He welcomed everyone and announced that we have a quorum. Mr. Small referenced that the first item on the agenda relates to election of a member of the Audit Committee. He stated that Mon Roldan was an elected member of the Audit Committee and resigned that position to accept appointment as our Conseiller Gastronomique des Etats-Unis. He recommended the election of Allen Kutchins, CPA, to fill the vacant seat. Others were also recommended and it is Allen Kutchins that is being proposed for election. A “bio” for Allen Kutchins was sent to all Directors prior to the meeting together with the agenda. Mr. Small asked Mon Roldan to provide some comments and introduction of Allen Kutchins to the Board and he did so, referencing his membership in Chicago Bailliage for about ten years, a practicing CPA, and very informed in regarding non-profit organizations, is a member of the board of Kendall College, as well as the foundation arm of the school. He indicated that he is very qualified to be a member of the Audit Committee. He made a motion to elect Allen Kutchins to be a member of the Audit Committee. Paul Haar seconded the motion. There were no questions or discussion, so Mr. Small called for a vote and it was unanimous.

Mr. Small stated that he had appointed Heinz Hofmann as the Chancelier Délégué Académie de Gastronomie Brillat-Savarin. He stated that this is primarily an awards responsibility and involves, among other things, stipends and awards to aspiring professionals, as well as awards to members and non-members. He continued that Mr. Hofmann brings to the position not only his experience with the Chaîne, but he's also a professional, and he has been appointed as the chair of the Conseil d'Honneur Committee. With this appointment we have brought much of our extraordinary and student award recognition and guidance to be headed by one individual. He referenced that there will be conversation about this when the discussion of the Budget occurs. 2

Paul Haar moved for ratification of the appointment and a second was made by Reimund Pitz. There being no questions or discussion, Mr. Small called for a vote and there was unanimous ratification of the appointment.

Mr. Small stated that a Board Meeting is planned for the first or second weekend in January 2018 to obtain favorable hotel rates and limit costs.

Mr. Small then made comments relating to committee appointments. He stated that an issue arose last August when the Bailli Committee went outside its charge. He reminded those with knowledge and advised Directors without the knowledge that the Baillis meeting on Saturday morning is an educational forum to assist Baillis and the charge of the Bailli Committee has been and remains organizing and presenting the program. He referenced past Committee Chairpeople that stayed within that area, including Tony Hirsh and Ira Falk. Mr. Small stated each of them ran the committee and did what was needed to create wonderful programming for the Baillis.

Because of what occurred this past year, Mr. Small indicated that the committee’s purpose is more clearly stated with a new name of Bailli Education Forum Committee. No objections or comments were made evidencing concurrence by the Board

Mr. Small referred to the recommendation of David Sternberg at the meeting of July 27, that a committee be created to address governance-related issues. He stated his belief that it is appropriate for The Chaîne to have a committee that can look at governance-related issues. At least a couple of the Directors on the call for this meeting were not in attendance on July 27. He advised the Directors of Mr. Sternberg’s recommendation that we have a Governance Committee to give guidance and at times recommend bylaw amendments that may be needed.

With that in mind, and since the previously approved Policy and Planning Committee is engaged in reviewing long-range and governance issues for the benefit of the Chaîne, Mr. Small announced for concurrence by the Board formation of a subcommittee of it to be a Governance Committee. It should initially include four people that are on the Policy and Planning Committee and they will have the ability to consider governance matters and make recommendations and report either to the Policy and Planning Committee, the Bailli Délégué, or the Board for consideration and determination of the recommendation made. No objection having been raised by any Director, the Board unanimously concurred.

He indicated that one of the matters it will address is Bylaw Amendments including, but not limited to consideration of a regional social media officer as requested by a Bailli Provincial, election reform, whether it should be a subcommittee or special committee and others will be assigned to it in the future. Mr. Small reported that a matter relating to a Director will be sent to the Governance Subcommittee for review and consideration and it will act on behalf of the Board and report to the Board and make recommendations as may be appropriate. No objection having been raised by any Director, the Board unanimously concurred.

Most committees have been assigned, the members have been named and appointed. The delay in announcement relates primarily to some regional appointments that are still outstanding as some Baillis Provinciaux have not yet completed their appointments.

Mr. Small reported that during the July 6 board meeting, we discussed matters and one related to his decision not to reappoint Charlie Bennett, and a very significant reason was the loss that 3 occurred at the Mondiale and became known just prior to that meeting. He indicated that final numbers reflect a loss greater than anticipated and the Executive Director will speak to that during his report.

Mr. Small then referenced a conference call in which Jurisconsult Bruce Foudree, Executive Director Kevin Dunn, and he were engaged relating to our intellectual property policy. He stated that a trademark filing is being renewed, our policy amended and another matter.

Without objection the Board went into Executive Session.

Upon ending the Executive Session Mr. Small asked the Executive Director to give his report.

Mr. Dunn reported we have a new engagement letter from the auditors for the current year engagement and it will take place the week of August 14 along with a Review of the Foundation. He also reported we have changed insurance brokers for all lines and all insurance policies for this year are in place.

As for the year just completed, Mr. Dunn reported that before audit appears that the Grand Chapître in Las Vegas earned a little over $2,000, the Culinary National Weekend in Maryland, in Chevy Chase, Maryland earned a little under $2,000. He continued that unfortunately the Mondiale did lose close to $40,000. The results of the 2016 Culinary Weekend are uncertain.

Mr. Dunn reported that the Southeast Region Bailli Provincial and his spouse came in and took over the Culinary Weekend as they paired it with the Southeast Regional Assemblage. Mr. Dunn indicated the weekend and event were successful, to a degree. He also indicated that our auditors have begun to request information and, over the last year, he has reached out many times to get needed financial information, but it has not been provided. He stated that may create an issue with the current audit. He stated we don't have any information for the last year's Culinary Weekend and he made another request and hopes we'll get information soon so we can help address the questions with the auditors.

Mr. Pitz asked that the Minutes reflect that the National Conseiller Culinaire had absolutely nothing to do with any of the registration funds or the other financial matters handled by then Bailli Provincial Southeast Charles Radlauer and his wife Miami Bailli Nancy Radlauer. Mr. Dunn indicated that to be correct and the requests to which response has not yet been received were addressed to Bailli Provincial (now Honoraire) Charles Radlauer and Mrs. Radlauer.

Mr. Dunn next reported that Northern Trust has a portfolio with assets in our account with a value of over $800,000 and Northern Trust manages those assets. He stated that the Board will need to ratify removal of Mr. Cressend from that account and the addition of Mr. Gross. Mr. Small stated that this is a standard action required upon a change of officer. Northern Trust, like most financial institutions, has a standard corporate resolution hey need to have signed providing for a change of signature authorization. Mr. Dunn stated that he will be able to sign on our behalf, as will Argentier Steve Gross as secretary/treasurer, and also the Bailli Délégué as president. A motion was requested to authorize Northern Trust documents be signed to allow for a change of signature authorization.

Mr. Haar made the motion to authorize the Executive Director, Bailli Délégué, and Argentier to sign such documents as are needed to evidence the adoption of the standard corporate resolution provided by Northern Trust providing for a change of signature authorization so that Steve Gross 4 is added as a signatory and Rufus Cressend is removed. The other signatories on the account will be the Executive Director and the Bailli Délégué. Billl Salomon seconded seconded the motion. There being no discussion, the vote was taken and the motion was unanimously approved.

Mr. Dunn reported that he will be meeting with the Provost of Fairleigh Dickinson University to discuss a proposal for a lease extension and a reduction in the rental rate by between $500-$1200 a month. He stated his hope that it may be subject to consideration and vote of the Board in September.

Mr. Gross then asked the Executive Director how did a loss of $40,000 happen with Mondiale. Mr. Dunn responded that it was broken into a couple of areas. We lost about $12,000 on the event itself and we lost an additional $28,000 on the competitions. Mr. Gross then asked why was that different from the planned budget and what we expected to happen? Mr. Dunn responded we expected to lose nothing on these events. He continued that the National Culinary Weekend came in on budget and probably made money as already indicated, we have between nine and ten competitors, ten competitors most of the time that will compete and they have competitions themselves, they have their own events. He also stated we have another weekend for the competitors and competition and about 115 people attend that there were losses. He contrasted this to our Grand Chapitre where we have no competitions, but over 400 people attend Although there are a lot more areas that we can have a problem, it came in under budget as well. He stated that the Mondiale under the direction of the prior Grand Echanson did not come in under budget, it came in well above budget and that was a concern.

Mr. Gross asked, how do we prevent that this year? Mr. Dunn responded that the only way you can stop it is to have to more opportunities where revenue can be obtained, like with wine companies giving us more wine at these events. He stated that we really didn't have much of that other than what we got from Moët and a little bit we did with Jackson Family Wines. We didn't really get enough wine, the local wineries, providing enough free wine and we need more sponsors in these events.

Mr. Dunn provided a comparison of Reimund Pitz doing very well with getting cookware and chefs jackets and things like that, and even got free wine at that event as well. He stated there are different ways that we can definitely do to expand that. He continued that we've got to take better control of what is allowed the sommeliers or what the master sommeliers obtain as there was no level of control by Grand Echanson Charlie Bennett; we needed to have more control on that.

Mr. Gross asked what are we doing to create control moving forward?

Mr. Roldan inquired as to the reference to competitions, was that the regional competitions to which Mr. Dunn responded, yes. Mr. Roldan stated that one of the regional competitions was held in Chicago, and there was no expense coming from the National Bailliage as his local Bailliage footed the expenses. Mr. Dunn stated that it's not in any one region.

Mr. Dunn stated that the National Office can create different ways to monitor expenses. He stated that because of actions of Grand Echanson Ira Falk, that new Mondiale software has been put in place in the National Office addressing areas in which it was not previously involved. It would have been helpful if it had been shared by his predecessor with the National Office. Mr. Dunn continued that was a critical piece of information for us, for saving us work andaccess to the competition system, and avoidance of a lack of communication where there were certain people that were put into the competition that didn't have the proper sponsorship from current 5

Chaîne members, which affected us in other ways as well. There are a lot of things that the National Office is working on with Mondiale and should provide better oversight.

Mr. Dunn indicated that when he came into this year (mid-July 2016), it was very difficult, because there was a certain way they did it and it worked well and they did a great event, but the controls were very tough to manage because there was a lot of eyeballing; not really firm control.

Mr. Dunn also stated that we spent too much money on audiovisual. We spent almost $10,000 on the audiovisual just for the event. He indicated that we didn't probably need to spend as much in that area and it was controlled by Grand Echanson Charlie Bennett. He stated we have to be more mindful, work within our budget.

Mr. Roldan asked whether a budget was prepared for the National Competition? Mr. Dunn responded, yes, but that it probably needs to be more specific in the future. Mr. Dunn indicated that we should be able to avoid some of these things, like the audiovisual issue in the future. Mr. Roldan indicated that we need a better budget and monitoring of spending. Mr. Dunn stated agreement. He continued that putting on the National events can become a bit chaotic; that Mr. Falk knows it better than anybody, as we’re getting hit from all ends, from 30 or 40 different wineries. If we don't have a process to manage down to the detail, it's very difficult to come out ahead. Mr. Small indicated that another aspect was that a lot of things happened at the last minute because of the lack of pre-planning by the then Grand Echanson and creating and following a pert-styled schedule should help us significantly in the future and would have beenespecially this past year.

Mr. Roldan commented that almost every year he has suggested to do certain activities to raise funds and for some open to the members attending with a fee in order just to raise funds and pay for some of the activities and he believes this can also be done at the regional level. Mr. Dunn indicated that the addition of sponsors can also be of assistance.

Mr. Gross commented we need to be in a position where people don't get a chance to authorize the spending of money without approval or oversight from Kevin and the National Office. And more importantly than that, many of these events are localized and have an opportunity for the Baillis or others in the community to promote wine providers or food providers to participate, not as sponsors, but as event participants and giving them publicity and presence. That really needs to be promoted by and run by people in the local area that know these them and deal with them on a recurring basis. To some degree there needs to be a person coordinating how all this plays out, not as an accounting manager, but more as a community involvement participation manager. Mr. Gross continued that he thinks we will find that wineries and food purveyors are more than willing to do a limited event for a specific purpose, for visibility, that we can give them in Gastronome.

Mr. Dunn stated his agreement. He also indicated that our biggest problem with the Mondiale this year was that we really didn't have much local support and that there is a huge difference when you have a local presence.

Mr. Gross began his report as Argentier, indicating that Directors had received a copy of the proposed budget. He indicated that revenue drives everything; it is also the challenge. Revenue, if met, doesn't cause problems; if not met, causes problems. He continued that the major assumption of the entire budget process is what kind of revenue we can depend on. That's not only a planning item, but it's also an operational item that each of the board members and each of 6 the Baillis can have a direct impact on creating the comfort and safety that we achieve these revenue goals. Given the fact that we can assume certain outcomes, Mr. Haar and Mr. Small have worked very hard with Kevin to try and forecast what that shift is. If we don't meet it, the budget is going to blow up. Mr. Gross continued that the responsibility is not on them, but it's on every local Bailli, every Bailli Provincial, every member of the team.

His comments then moved to operating assumptions. Probably the most important one is the realignment of people and personnel at National. Clyde is retiring and moving on, but maintaining a relationship with us through August, so there is budget accommodation for his consulting fees. Kevin is picking up the baton and will be adding another person that we hope will make the National Office both more responsive and more effective. The net effect of the transition out and the re-staffing results in approximately a $50,000 increase in anticipated personnel cost. We need to hold Kevin and the National team accountable for making sure we get our monies worth out of having that happen and being able to watch the improvement to customer service in the field.

Mr. Gross continued that are minor trend changes, some having to do with the adoption of a new and upgraded accounting system and ERP system from the vendors that we had used in the past. And we're probably six generations out of date in terms of using the technology that exists within the systems that we currently have, as well as the transition from an old website to a new website and now the diminished need for development and the continuing need for maintenance. The budget reviewed reflects a macro-shift in operations and activity. The budget provided in advance of the meeting addresses these areas.

Mr. Gross asked Mr. Dunn for additional comments that he then made. He indicated that he has taken stock over the last year of complaints and problems mainly due to getting things out in a timely manner, responding back to e-mails that come in, because what was happening was that we were seeing a lot of information that was going all to one person and it was at a point where she was receiving 300-400 e-mails a day and it's not physically possible for one person to do that. We were understaffed.

Mr. Dunn continued that with the new website, we saw a new opportunity, and the website was redone, and the template pages have been redone. Now we're going to be doing training and we're going to be submitting a questionnaire to Baillis about content, what they want, they have to specifically give it to us. If they don't respond, they don't get their template website, so they probably mostly will respond if they want it on their website.

And then what we'll do is after training, the person that we're bringing in is going to be a person that has the skill set to do what he called updating and creating those or adding the template sites, changing from whatever Bailliage it is, helping their content with pictures, updating, things like that, and being more hands on than we have before, as well as improving bookkeeping. There will be internal changes of function and training of staff.

Mr. Dunn also indicated additional changes that are needed, including getting a copy machine as the one now used is 15-years-old. He indicated that the planned changes should help improve function with spending much money. We also have additional reimbursements because of the negotiations between Mr. Small and Mr. Atallah relating to induction expenses and that has helped improve our revenue. The budget does include changes to the core things. The membership projections are based on conversations between Mr. Haar, Mr. Small and Mr. Dunn. Growth in membership is expected and a year-end number of more than 6,000 members (we are 7 almost at that number now).

Mr. Dunn indicated that the budget went through various iterations with input from Mr. Gross, Mr. Braunstein, Mr. Small and the Finance Committee. Mr. Dunn indicated that the lease change involves a proposal to extend the lease for 5 years in exchange for a reduction in rent by $500 to $1,000 per month.

Mr. Small then referenced that in the comparative budgets (fye 2017 compared with the budget fye 2018) that there is no revenue or expenses in the proposed budget with regard to Brillat-Savarin. He continued that one of the things anticipated is a change in Brillat-Savarin, so no revenue is reflected in the proposed budget. Consideration will be given to an additional line on dues notices for Brillat-Savarin, but not as dues for it.

Mrs. Vareschi asked where in the budget the expense for the website appears, referencing differing amounts.

Mr. Small responded that we created a new website. The Board approved expenditures to be incurred for the creation of the new website and authorized that if the operating revenues did not afford enough income to cover its cost that the funds would come from surplus since this is a capital type of expenditure. He indicated this was done about 7 or 8 years earlier as well.

Mrs. Vareschi indicated that for purpose of reviewing a proposed budget she would like to see a column with actual expenses and revenues for the year just completed. Mr. Dunn responded that information is being completed and it can be sent to Directors. Mrs. Vareschi referenced that applications for Brillat-Savarin membership are sometimes sent out, so what will happen if the changes are implemented. Mr. Small indicated that if Bylaw amendments are needed they will be brought forward for consideration and the same for the Brillat-Savarin Operating Manual.

Having said that, once the recommendation is made, if it is along the lines that I'm anticipating, the line item on the dues statement that goes out for renewals to members will be something on the order of providing a line for Brillat-Savarin that would indicate to fund student scholarships, or wording similar in meaning as that. This matter will be reviewed and actions are anticipated prior to transmittal of dues renewal notices being sent.

Mr. Gross moved approval of the proposed budget and it was seconded by Mr. Roldan. There being no further discussion or questions, Mr. Small called for a vote and the motion was unanimously approved. Mr. Small expressed thanks to Mr. Gross, the Finance Committee, Mr. Dunn and Mr. Braunstein.

Mr. Small asked Mr. Pitz to present his report. Mr. Pitz stated that the 2017 National Culinary Weekend was a tremendous success. Although we had some challenges, they were addressed and some money was made. Mr. Pitz asked Mr. Hirsh to comment regarding the planned 2018 competition and Culinary Weekend. Mr. Hirsh stated that he has had conversations with Chef Pitz and with Michael Caramel, who is the Executive Director of the Culinary Arts Department at Trident Community College in Charleston, South Carolina, and they are enthusiastically looking at hosting the event, to be held May 17-18, 2018 in Charleston, South Carolina. He stated that we are waiting for final approval from the Dean of Students, which he believes will be obtained by the end of the week. He also referenced the food scene in Charleston as an excellent choice and destination for the Culinary Weekend. 8

Mr. Hirsh indicated there was a highly successful meet and greet the prior night in Charleston with about 40 prospective members in attendance, and a hope for a vibrant Bailliage.

Mr. Pitz stated that the event in Maryland was a huge success and expressed thanks to the Washington D.C. Bailliage.

Mr. Pitz stated our national young chef winner is Kevin Meier, who will represent the United States Bailliage in Frankfurt, Germany in September. Mr. Pitz advised the new directors of a $5,000 amount in his budget that may be used for training a competitor, but it has not been used. He stated that we have been working with Kevin Meier assisting him in his preparation for the competition. He indicated that Susan Notter, Rene Marquis and others have assisted in the competition preparation.

Mr. Pitz stated that major changes have been made to the culinary manual for next year, for the regionals and the national competition and that it should conforms with the International rules. He indicated that all regional Culinaires provided input. Some of the significant changes include that we cannot have more than one competitor from an establishment, that there are no more than 6 competitors per region, although the Bailli Provincial can allow a seventh competitor with approval of the National Conseiller Culinaire. We need quality competitors. Also, judges may not be from the same Bailliage as the competitors. Celebrity judges scores may not be counted. We will conform to the International move to a 100-point score system. He also indicated that he brought matters to the attention of the Advisory Committee of the Chaîne and the need for a level playing field for the rest of the world. Mr. Tetrault attended the ACF Competition and learned from it. Also, he agreed to announce in advance one protein that will be in the “black box”.

Mr. Pitz indicated that there should be a couple of sponsors for the competition, including Albert Uster as our national sponsor for the Pastry Competition. He thanked the Board for allowing the creation of the pastry competition, and that it has not cost the Chaine any money. He indicated that our first national winner was Susan Notter, a key chef on the U.S. Culinary Olympic team.

Our pastry competition sponsor will pay $750 per regional competitor to cover expenses to attend the National Finals. They will supply all the products necessary and conduct a seminar in all ten regions. In addition, they will do several educational seminars at the National Culinary Weekend. He expressed thanks to Rene Marquis who has done a tremendous job in securing this sponsorship. We had great support from Turbo Pots last year for the National Culinary Weekend and a lot of the regional finals where those pots were actually auctioned off and donated to the Chaîne. The sponsorships will be announced after they have been signed.

He also thanked Renée Willmeth for helping to secure Pittsburgh as the venue for the 2019 Culinary Weekend. Mr. Pitz also expressed a desire to hold venues accountable before they receive the distribution from the Chaine Foundation for scholarships. He expressed a desire for assistance from the Foundation.

The last and final thing he reported was selection of the Culinary Team U.S.A. with three being current Chaine members and the other three are joining, so the entire Culinary Team U.S.A. in 2020 will be members of the Chaîne. He also referenced advisors to the team including Heinz Hofmann, Hal Small, John Folse, Tom Macrina, Michael Ty; they are all members of the team as advisors and coaches in various capacities, so he expects the publicity to be received in Luxembourg, Singapore, and ultimately Germany will be very beneficial to the Chaîne. 9

We did have a Chaine booth at the ACF convention it was beneficial.

Mr. Pitz then spoke about the chefs regional training facilities. The initiation fee for creating one is now $750. He expressed thanks to John Fannin as they just added five more colleges; Stratford University has signed up all five of their campuses. We now have a total of eleven schools and six more applications are currently being reviewed. The cost to the Chaine is little, and it adds benefit for the college. They also put on regional seminars, Chaîne dinners, they have a 60/40 split where 40% goes into the young chefs’ fund, they keep 60% for their fund to put into the scholarships for the various schools. He indicated the assistance of Raimund Hofmeister in obtaining the 6 Stratford campuses and the campus in Charleston where we will have the national competition will become a regional chefs training facility.

Mr. Small thanked Mr. Pitz for doing a great job. He also commented that two members of the ACF Culinary Olympics Team 2020 are past national winners of our Young Chefs Competition, Geo Lanez and Lyn Wells.

Mr. Falk began his report stating he had spent considerable time talking with Board Members and regional Echansons. He stated that he has started to formulate a program based on the most successful aspects of the groundbreaking work performed by people like David Merrill and Richard Groves. He referenced Mr. Merrill’s work with ysommc.us. He stated that Mr. Merrill created it for the Young Sommelier Competition, putting everything online, including the application and the rules for the competition. He also indicated that the superior performance of our competitors is a direct result of the testing protocols of mentorship programs put in place and fostered by Mr. Merrill and Mr. Bennett.

He indicated that Mr. Groves made great strides in formalizing relationships with wineries, merchants, and key industry executives, all with an eye towards accessing great wines for Chaîne national, regional, and even Bailliage events. His efforts in that regard are starting to bear fruit as you will hear more about in the upcoming months.

Mr. Falk indicated his intention to build upon this foundation as our team creates a more cost efficient, educational, and extremely fun Mondiale experience. The members who are not only attending our annual weekend in wine country, but more importantly to our regional and local events as well. He stated his belief that it all starts at the Bailliages. I also believe that our front-line Bailliage officers traditionally receive little support or guidance from the National Mondiale Corps. Mr. Falk indicated that he is creating a series of comprehensive documents, which, depending on the level of involvement of the recipient, explains the procedures and processes need to employ in order to obtain our goals.

The documents all stem from a master document which I am developing with the assistance of Vice Echanson Richard Groves, Vice Echanson Honoraire David Merrill, my dear friends and master sommeliers Ira Harmon, Luis Santos, and Joe Phillips. He will be asking Joe Spellman and other Master Sommeliers to provide additional input and guidance. The target audience for these documents include, but are not limited to, our regional and local Vice Enchansons, our ever-supportive master sommeliers, our young sommelier competitors, as well as wine and crafted beverage distributors, merchants, and procedures. He hopes to have the documents available by the end of this month.

He reported that simultaneously, he is working on the young sommelier recruitment campaign 10 that will start about October 1. Mr. Falk referenced upcoming visits to Paso Robles and a visit with the Guild of Masters Sommeliers in GuildSomm in San Francisco, Napa, and Sonoma in mid-September.

Mr. Small asked Directors to calendar the dates May 3-6, 2018 of the Mondiale weekend in Paso Robles, and for those with regional websites to get the dates on their calendars and the same for the Young Chefs Competition and Culinary Weekend 2018.

Mr. Roldan began his report. He referenced his hope that all Directors have signed up and registered. He also indicated there has been a bit of concern he is aware of the fact that the prices of the dinners are expensive. But at the same time, it is Chicago and those are the prices; it’s an expensive city. He also referenced some more moderately priced venues, Proxi, Schwa, and Salero. He also referenced the challenges of smaller establishments; they're 20-24 seats/establishments, but they are the best of Chicago and the nation.

He stated his goal is to break-even. Directors were reminded that they should have received the policy that applies to the Grand Chapitre and the meeting schedules.

Mr. Pitz inquired, when you organize these Grand Chapîtres, do we take a look at members who have establishments? Are they included? Mr. Roldan responded, yes.

Mr. Small indicated that Board approval is needed for the venues for Grand Chapitres. Proposed venues for the future include Seattle in 2018, San Diego in 2019, and in 2020 we would return to New York City which was the home of the first official induction event for the Chaîne U.S. Mr. Roldan moved for approval of the Grand Chapitre venues of Seattle for 2018, San Diego in 2019, and New York in 2020, so that he and Kevin Dunn may start working on them. Mr. Pitz seconded the motion.

Dr. Nicholson commented that his experience in New York in 2009 was really bad. Mr. Gross commented that the accommodations were bad, but the events were spectacular.

Mr. Roldan stated that with us now doing the planning in three-year increments we should be able to prepare well in advance. He also referenced that New York is very expensive. Mr. Small made reference to appropriate planning involving a terrific Bailli, Jim Wallick, and Mr. Roldan’s leadership that the experience in 2020 in New York should be far better than in 2009; and we will not return to the Roosevelt Hotel. A vote on the motion was taken and it was approved unanimously.

Mr. De Boutray indicated that he and the Seattle Bailli are very excited about bringing the Grand Chapitre to Seattle.

In the absence of Ms. Metter, Mr. Dunn reported that the National website is done. The Bailliage templates are being worked on. The National Office staff will be going through training over the next couple of weeks. He indicated that a survey will be sent to all of the Baillis around the country and once they fill out their survey and what they want in the website and the content and the information requested, then we'll be getting to build over a period of time each of the Bailliage sites, which won't take long to do. And we'll continue to upgrade and take suggestions from people. So everything is on track with the website; it's up and running. The Baillis' template sites are done and now all we're doing is doing some clean up and training.

11

Mr. Gross inquired as to when the boutique/store portion of the website be active again? Mr. Dunn stated that was left to the very end, because products and turnover are being reviewed. He continued that purchases of normal items such as plates are continuing, but after completion of the review decisions will be made concerning other products and then the store location on the website will be updated and accessible. He also indicated that new photographs will be taken and placed on the website.

Mr. Small indicated thanks for Michelle Mettr for all of the great work and moving this forward to completion as it was a far larger project than anticipated.

Mr. Burson then reported on the Foundation indicating that at their recent meeting they only got half way through the agenda and another meeting is planned. He spoke about the silent auction website, the gathering of additional auction items and the need for Baillis Provinciaux to assist and make sure that all Bailliages provide at least one auction item. Mr. Burson indicated that last year’s silent auction netted about $9,000 with considerable time spent; we need to be more productive. He indicated that the Baillis Provinciaux need to call and talk with each of his or her Baillis to get the auction items.

Mr. Burson continued indicating that Keith Chappell is doing a great job. He also stated that some people have politics in mind more than benefitting the Chaine and the culinarians of the future as they have stated they will not participate and support the Foundation this year. He continued, that only hurts our young men and women that get the scholarships. It doesn't send a message to anybody, it's just hurting the people that need our support and that's a very sad position.

He continued that we have a Silversea Cruise to auction and some major items are still needed. Mr. Burson stated this is really an immediate effort so that the auction can go live about September 28. He stated that last year we ended up with about 30 items and he is hoping for at least one item per Bailliage and some major items.

Mr. Small thanked the Directors for being on the call and all that they do for the Chaîne. A motion to adjourn was made by Paul Haar and seconded by Bertrand De Boutray. The motion to adjourn passed unanimously.

Respectfully submitted,

Stephen R. Gross Argentier des Etats-Unis 1

MINUTES OF A SPECIAL MEETING OF THE BOARD OF DIRECTORS CONFRERIE DE LA CHAINE DES ROTISSEURS, LTD. October 5, 2017 A Special Meeting of the Board of Dirarectors of the Confrérie de la Chaîne des Rôtisseurs, Ltd. was held on October 5, 2017 at 2:00 p.m. (ET), via a telephone conference call, pursuant to written notice. A copy of the notice of the meeting has been placed in the Minutes Book together with these Minutes. Call to Order: Bailli Délégué des Etats-Unis Harold S. Small called the meeting to order. Roll Call and Establishment of a Quorum: Bailli Délégué des Etats-Unis Harold S. Small asked Argentier des Etats-Unis Steve Gross to call the roll. The results of the roll call follow: Present: John H. Burson, Ira Falk, Fannin, III, Alan Feuerstein, Bruce Foudree, Steve Gross, Paul Haar, Tony Hirsh, Michelle Metter, Maurice Nicholson, Reimund Pitz, William M. Salomon, Harold S. Small, Mont Stern, Susan Vareschi, and Renee Wilmeth. Absent: Bertrand O. De Boutray, Stephen Gross (reported later that he was on call, but could not turn off mute status), Philip Kress, Mon Roldan Also Present: Kevin Dunn Bailli Délégué: Mr. Small reported thanked Directors for their participation. Also, I want to remind every -- let me ask one other question: Is there anyone else on the call that has not announced themselves or whose name has not been called? Mr. Small reminded everyone of their confidentiality and privacy obligations.

John Fannin Chair of the Governance Committee reported. He indicated that a motion was made at the September 20, 2017 Board Meeting for termination of the membership of Mr. Haar, that it is pending and was postponed for consideration at a hearing during this Board Meeting.

Mr. Fannin reported the main motion before the Board made by him on behalf of the Governance Committee and seconded by Renée Wilmeth is as follows: “That the Board adopt the recommendations of the Governance Subcommittee and, for inappropriate behavior and improper conduct, terminate the membership of Paul S. Haar in Society effective at midnight October 10, 2017 pursuant to Article 4 of the bylaws.” He then reported that Mr. Haar's counsel requested a continuance of the hearing and we indicated willingness to grant that request. Since the Governance Committee was agreeable to the request, it reopened its review in order to allow Mr. Haar to be interviewed by the independent consultant and to provide the Governance Committee time to consider additional information.

Mr. Fannin stated that the Governance Committee would like to offer two motions to reflect the continuance. He moved to amend the pending motion by striking the words "effective at midnight October 10, 2017." This will remove the effective date of termination and is made in compliance with the bylaws, since we are continuing the hearing. Renée Wilmeth was the original seconder of the motion and she agreed to the proposed change and the seconding of this motion. Mr. Small asked for questions or discussion. There being none, he called for a vote. The 2 motion was unanimously approved.

Mr. Fannin then moved that the pending amended main motion be postponed for consideration at a special meeting of the Board to be held not later than November 15, 2017, pursuant to the notice under the bylaws. Mr. Pitz seconded the motion.

Mr. Fannin reported that the Committee will forward to the directors, including Mr. Haar, a statement in support of the motion along with supporting information/documents, prior to the hearing as part of the record, and will be prepared to present information from its review of the matters at the hearing. Mr. Small asked for questions and discussion. Hearing none he asked for a vote and the motion was unanimously approved and the date of hearing will be scheduled to be heard not later than November 15.

Mr. Fannin continued his report stating that Mr. Haar, through his counsel, questioned the validity of the formation of the Governance Subcommittee and the subsequent elevation of the subcommittee to Governance Committee under our bylaws. He continued that for clarification, the Governance Committee believes that the formation of a subcommittee of the Policy and Planning Committee and the subsequent elevation of the subcommittee to Governance Committee by the Board of Directors is fully compliant with the bylaws, and offers it up to the Board if there are any questions in this regard. Mr. Small asked if there were any questions and there was no response. He then asked if Mr. Fannin had anything further to report. He indicted not, and Mr. Foudree sought and received recognition.

Mr. Foudree stated that as a member of the Governance Committee, he wanted to supplement what Mr. Fannin requested. He clarified that the Governance Committee was prepared to send its report to Mr. Haar and all of the Directors and that some may have wanted to know why they had not seen anything. He continued that transmittal of the committee’s report was deferred when Mr. Haar's counsel on his behalf asked for a postponement and an opportunity for his client to meet with our consultant. He continued that the meeting of our consultant and Mr. Haar occurred on October 4, 2017, and the Governance Committee anticipates a new report or an amendment to the initial report will come from the consultant as a result of that meeting. Mr. Foudree stated that once the Governance Committee receives that, it will meet to determine its conclusions and recommendations and send a report to the Board. He also stated his understanding that the Bailli Délégué will not participate in the meeting of the Governance Committee.

Mr. Foudree wanted Directors to understand the reason for the delay and that a final report should be forthcoming with detailed information. He also reminded Directors of the obligation of each of them similar to the Comments made by the Bailli Delegue at the beginning of the meeting, to be very mindful of the confidentiality and privacy related to these issues and that is the reason why we have been very careful and not sent the report to date.

Mr. Small reminded Directors of the time and date of upcoming meetings.

He indicated that Directors will be asked to consider issues relating to waivers of reinstatement fees and dues relief during a workshop. He indicated that the discussion will include consideration of budget implications. He indicated that he would like Mr. Dunn and Mr. Gross to be prepared to speak to monetary implications.

Mr. Small also reported that he had sought an opinion of outside counsel regarding the issue 3 concerning the term of the Bailli Délégué Honoraire and it was in concurrence with that expressed by the Jurisconsult. This was an issue raised for the first time to the Board via a point of order question on July 6, 2017, an opinion obtained from the Jurisconsult thereafter, and in which the Board concurred upon a report to it on August 3, 2017, regarding the Jurisconsult’s opinion on August 3, 2017.

Mr. Small asked for comments and questions. The only one made was a question from Mr. Haar as to whether it will be made available to the Board of Directors? Mr. Small indicated that it will, subject to the confidentiality requirements imposed on Board Members relating to privileged attorney-client communications similar to those of the past of confidentiality and privacy, none of which have been relaxed in any manner. He also indicated that counsel may be asked if any other restrictions may be needed and imposed before it is made available.

Mr. Foudree reported he had a matter which he wanted to bring to the attention of the Board and would like to get the Board's input relating to indemnification of directors, officers, and employees under Article 12 of the bylaws. He indicated that Mr. Haar's counsel in a letter to the Bailli Delegue claimed (and in a subsequent distribution of it to the entire National Council) that Mr. Haar has a right to be indemnified for his legal expenses in challenging the termination of his membership. The primary question is whether a member or officer should be indemnified if he or she is found to have been acting outside the scope of his or her authority.

Mr. Foudree pointed out that from a practical standpoint this may have an impact on our insurance coverage to the extent that insurance pays for any expenses, legal or otherwise, in connection with an indemnity requirement. The limits of the coverage can be reduced by that amount for all directors, officers, and employees. He continued that typically in bylaw provisions similar to this that the intent is not to provide indemnification for a director, officer, or an employee when the person is acting outside the scope of authority. He continued that there is a more specific question: Were the bylaws intended to really cover a situation at all where an individual is being sanctioned by the Board?

Mr. Feuerstein commented that he has had this issue come up a number of times in his practice as a lawyer. He continued that the obligation of an insurance company is both to, A, defend and, B, indemnify. He stated there are also many cases where as a result of "late notice," insurers refuse to even entertain the claim. He expressed concern regarding any failure of the Board to failure to notify, just notify, the carrier and ask that the terms and conditions of this policy of insurance be reviewed so that determination can be made as to whether there is coverage and to protect coverage for others covered by the policy. After additional comments, Mr. Foudree responded that the carrier will be contacted in response to this concern, but the general question remains as to the intent of the bylaw to indemnify or even defend and indemnify when the Board is proceeding to sanction a member. He pointed out that this could potentially have a substantial effect on our budget,

Mr. Salomon expressed his opinion regarding Article XII that it seems clear as contrasted with that the view expressed by Mr. Foudree that it requires review and that the wording is similar to language that's commonly found in bylaws, and there is case law that interprets such language to the effect that there is no obligation to indemnify for actions as a director, member or an employee who's acting outside the scope of authority; there would not be any indemnification. He also indicated that the Board has an ability to interpret this provision. He indicated that the Board should consider this on another occasion. 4

Mr. Small asked for unfinished business and new business and there being none, he thanked Directors for their participation and then asked for a motion to Adjourn. The motion was made by Mr. Salomon, seconded by Mr. Pitz, and unanimously passed.

Respectfully submitted,

Stephen R. Gross Argentier des Etats-Unis 1

MINUTES OF THE BOARD OF DIRECTORS AND THE NATIONAL COUNCIL CONFRÉRIE DE LA CHAÎNE DES RÔTISSEURS, LTD. October 29, 2016

Las Vegas, Nevada Bailli Délégué Harold S. Small called the Confrérie de la Chaîne Rôtisseurs Ltd., Bailliage des Etas-Unis, Board of Directors meeting to order at 1:45 p.m. on Saturday, October 29, 2016. Roll Call and Establishment of a Quorum: Bailli Délégué des Etats-Unis Harold S. Small asked Argentier des Etats-Unis Rufus P. Cressend to call the roll. The results of the roll call follows: Present: Charles F. Bennett, George H. Brown, Jr., John H. Burson, Rufus P. Cressend, Bertrand De Boutray, Ira A. Falk, Paul S. Haar, William A. Hirsh, Heinz U. Hofmann, Gabor Huszar Robin J. Jacobs, Bruce E. Liebert, Ronald D. Overend, Charles B. Radlauer, William M. Salomon, Harold S. Small, Bryan Alexander Stirrat and Rene Wilmeth Absent: Michelle Metter and Reimund D. Pitz Also Present: Kevin Dunn and Linda Muldoon Mr. Small thanked those in attendance and told the Board that Michelle Metter had a baby two weeks ago and is dealing with her new infant at home and Dr. Pitz is in Germany having just been an observer at the Culinary Olympics. He continued indicating that Dr. Pitz has been selected as the manager for the Culinary Olympics team for the United States of America for the year 2020 in Erfurt, Germany. Dr. Pitz is in Germany in connection with this year's competition and observing in anticipation of what he's going to be doing over the next four years with the young chefs and senior chefs as well, who will be competing in the Culinary Olympics. It's quite a coup for him and for us. Both were excused absences.

Mr. Small then stated that the next order of business was to approve the minutes from the Board Meeting of June 3, 2016. Mr. Small asked for a motion to approve the minutes of June 3, 2016. Mr. Cressend made a motion to approve the minutes from June 3, 2016. Mr. Burson seconded the motion. The motion passed unanimously. Mr. Small then stated that the next order of business was to approve the minutes from the Board Meeting of June 14, 2016. Mr. Small asked for a motion to approve the minutes of June 14, 2016. Mr. Cressend made a motion to approve the minutes from June 14, 2016. Mr. Hofmann seconded the motion. The motion passed unanimously. Mr. Small then stated that the next order of business was to approve the minutes from the Board Meeting of June 27, 2016. Mr. Small asked for a motion to approve the minutes of June 27, 2016. Mr. Cressend made a motion to approve the minutes from June 27, 2016. Mr. Burson seconded the motion. The motion passed unanimously. Mr. Small then stated that the next order of business was to approve the minutes from the Board Meeting of September 14, 2016. Mr. Small asked for a motion to approve the minutes of September, 2016. Mr. Cressend made a motion to approve the minutes from September 14, 2016. Mr. Burson seconded the motion. The motion passed unanimously. 2

At 1:58 p.m. Mr. Small stated that he was going to recess the Board Meeting. At 2:00 p.m., Mr. Small ended the recess and called the National Council meeting to order. He asked Mr. Cressend to call the roll of the National Council Present: Dominick Addario, Marie Addario, Charles F. Bennett, George H. Brown, Jr., John H. Burson, Helen Cappuccino, Rufus P. Cressend, Yvette D. Cressend, Robert A. Cugini, Eugene F. Daly, Bertrand O. De Boutray, Gary C. Dunn, Ira A. Falk, Garry Fehrman, Alan R. Feuerstein, Bruce W. Foudree, Lois F. Gogol, Paul S. Haar, William M. Harris, Philip Hillier, Cynthia F. Himmelfarb, Allyson Hirsh, William A. Hirsh, Heinz U. Hofmann, Robin J. Jacobs, Phillip Lee Jody, Judith Kellogg, Cheryl Kenny, Gerald Kraft, Philip I. Kress, Jill M. Kummer, Barbara M. Levine, Bruce E. Liebert, Steven D. Lustig, J.T. Mayer, Michelle Marie Metter, Isabella H. Overend, Ronald D. Overend, Jan V. Pozzi, Robert A. Pressner, Charles B. Radlauer, Nancy Ellen Radlauer, Martin S. Rakowitz, James F. Ray, Allison L. Reams, Walter F. Renner III, Simeon Yee Roldan, William M. Salomon, Dennis G. Shay, Harold S. Small, Vivian Spurlock Ray, Mont P. Stern, Bryan Alexander Stirrat, Michael TY, Enrique Umpierre, Susan L. Vareschi, Raymond Vergne, John T. Wade, Leila Warren, Ranson W. Webster, and Renee M. Wilmeth, Those Present By Proxy: Virgen M. Acosta De Oben, Allison Marie Ahrens, Oleh Bachynsky, Warren M. Barnett, Marshall L. Berenson, Richard M. Bobb, Barbara R. Breitbart, Damian E. Buckley, Peter A. Caporilli, George G. Chandler, Harold J. Cordner, Thomas E. Coundit, Ann A. Crane, James D. Cutter, Joseph J. D’Ambrosio, Patricia J. Daleo, Paul J. Damiano, Carlton R. Daniel, Jennifer M. Denlinger, Linda Robin Du Brin, Claude Dufresne, Derek J. Elder, George S. Elliott, A. Brooks Firestone, Michael D. Foster, Martin Frei, James A. Gallivan, Sue R. Gerkin, Avram J. Goldberg, Stephen R. Gross, Glenn T. Hammer, Teri Sue Harmon, Richard E. Hiller, Burton H. Hobson, Suzanne Hoffman, Raimund Hofmeister, Gabor Huszar, John Dale Kennedy, James T. King, Thomas Knox, Edward M. Kolesar, Frederick H. Lightbourn, Scott A. Limstrom, Ted Lippman, Cynthia H. Macri, Joseph A. Marino, Rene Marquis, Judith Mazza, James L. McCready Jr., Linda R. McGovern, B. Theo Mellion, Leslie Ann Merle, Robert A. Miller, Randal K. Moore, Georges D. Muller, James A. Nelson, Kathryn Anne Nicholson, Percy Nikora, Frederic Ossude, Virginia Philip, Reimund D. Pitz, Beth Poslusny, Jennifer Anne Priddy, Franelle Rogers, F. Adele Rugg, M. Ann Sanford, Gerald A. Schmidt, Michael A. Severino, Joseph Sheehan, Dlorah O. Sheffield, Anthony D. Shipp, J. Coleman Shouse, Larry Shupnick, Jerome Siller, Richard T. Smith, Herbert F. Spasser, Christopher J. Speere, Craig C. Surdy, Travis A. Taylor, Muriel K. Uttal, Gerard L. Viverito, Christopher D. Walther, Irwin Weinberg, David A. Wilson, Richard A. Wilson, Robyn L. Wood Paula T. Woolsey and Roger L. Yaseen. Absent: Eliezer M. Apteker, Gregory J. Atkins, Barbi Benton, William Berke, David Berman, Dennis M. Bier, Blaine A. Burgess, James E. Burr, Joe T. Caruso, Vittorio V. Cinque, Clay J. Cockerell, Lawrence R. Colemen, John D. Constable, James B. Coulter, Donald E. Crawford, Randall D. Crocker, Stanley J. Demos, Francois M. Dionot, Charles J. Doulos, John Charles Fannin III, Armando R. Favazza, Marilyn Fellman, Rona Forstadt, Andre J-P Fournier, John L. Foy, Edward J. Galgon, Jr., Carl S. Gewirz, Joseph M. Girard, David Matthew Glancy, Stuart M. Goldberg, Robert L. Golding, Henry Greenwald, Eckhart G. Grohmann, Dawn H. Grohs, Earle Groper, Wafik A. Hanna, Erik B. Harrigan, Fred Hellekes, Barron Hilton, J.K. Houssels, Jr., Howard A. Jacobs, George Jacobson, Elise Johns, Steven Jones, John George Kane, Matthew N. Karstetter, Elliot Katz, Shelden M. Kavieff, Helmut Knipp, Harry Knowles, Kurt A. Knowles, Christopher Allen Koetke, Sandra D. Kraft, Arnold E. Landsman, Sidney W. Lassen, Lyn Mara Dalton Lathrop, Herve Le Biavant, Robert C. Lee, Jr., Rowlin Lichter, Janina Vanessa Lorie, Ken R. Loyst, Dean J. Lynch, Shelly B. Margolis, Kimi J. Matar, William A. Mathews, Mel C. McClung, Charles A. Monnin, Jr., Jacques J. Moore, Jr., Sandra O. Moran, Stacey Jana Napp, Patrick Okubo, William 3

Oliver, Jr., George Pepper, Stanley Poll, Robert Alan Poulton, Widjiono Purnomo, William E. Ridlehuber, Thomas N. Roboz, Daniel Rose, Irving L. Rosen, Larry Ruvo, Michael P. Ryan, Grant Sato, Leopold K. Schaeli, Henry Schielein, Hansueli Schlunegger, Malcolm L. Sherman, Robert Shishko, Elizabeth Spitler, John L. Sprague, George A. Staikos, Jean Pierre Stauffer, John A. Stewman, III, Christine Stringer, Gustav J. Suess, Richard L. Sugarman, Anthony J. Terlato, Jorge L. Torres, S. Bleecker Totten, Robert R. Uttal, Denise M. Valliant, Anwar M. Vardag, Thomas R. Wahl, Jr. James D. Wallick, Nestor R. Weigand, Jr., David A. Weinberg, Melisande J. Wolf, Jean M. Yadley. Bailli Délégué Harold Small then asked Argentier Rufus Cressend to confirm that we have a quorum. Mr. Cressend confirmed that we have a quorum. Mr. Small reconvened the Board of Directors meeting to run concurrently with the National Council meeting.

The next item on the agenda are the approval of the joint minutes of the Board of the National Council meeting that was held on October 31, 2015 in San Juan, Puerto Rico. No corrections or modifications were suggested. Mr. Cressend moved for approval, John Burson seconded the motion, and it was approved unanimously.

Bailli Délégué Report: Mr. Small thanked those in attendance. He indicated that his written report to the National Council is part of the report given during the meeting.

Mr. Small stated that he would be providing some updates and additional information about matter not in the written report because they have happened since it was prepared. He thanked the National Council members for supporting the Chaîne, for working so hard to make it better, and to improve the experiences of our members. He continued stating that it is because of the work of National Council Members working so hard and creating events and making things happen for the members of the Chaîne so that it is a really worthwhile experience for them to be members of the Chaîne.

Mr. Small indicated that the "thank you" goes to every National Council member for all of the things that they do. He referenced how the Baillis and also the Bailli Provinciaux who were present he prior evening were honored during the Bailli Appreciation Dinner and that at this meeting this expression was extended to every National Council member.

He referenced closed meetings including a Director workshop and a meeting of the Baillis Provinciaux, with both being productive and certain matters discussed in them would be reported during the National Council Meeting. He also indicated that the Jurisconsult had confirmed that there was nothing in the Bylaws requiring all meetings to be open or precluding some being closed.

Mr. Small indicated that it is our love of the Chaîne stems from the fact that our work is so much more than enjoying a dinner. We welcome guests to experience the Chaîne. We welcome members to enjoy the camaraderie of the Chaîne. We explore new cuisine. We explore new dining venues. We explore new wines and crafted beverages. We explore new travel opportunities. Most importantly, we have fun. That is because of all the events that National Council Members do and the events they plan. And we support the professionals of the future with awards, scholarships, jobs, and so much more. We talk about the Chaîne. These are some of the areas for your consideration as we deliberate with regard to matters where votes will be taken. They help to show what makes the Chaîne breath, move, and make it sane.

Mr. Small continued indicating that together we are all collaborating to make breakthroughs happen, to improve and benefit the Chaîne. He indicated that we are continuing the top to bottom review of 4 everything that happens in the Chaîne. He also reminded those in attendance that we started that process on July 1, 2014 and that job is not yet complete. In some instances, we have added programs. In some instances, we have made changes to programs. In some areas, we still have things under review. And in time, some of these things may be terminated because they no longer are needed within the Chaîne.

Mr. Small stated that although Ira Falk is not present, he wanted to express thanks on behalf of all of us for an incredible evening and all of the work done to create an incredible weekend for everyone. Mr. Falk was not present as was attending to things to make sure that evening’s gala would be another incredible evening.

Mr. Small referenced that people become members of the Chaîne for any number of reasons, depending upon how they were introduced to the Chaîne. He referenced that for him it was as a result of an article in a newspaper. And in the 26 subsequent years he held too many offices to name, has had a lot of fun, and thanked those responsible for making it fun for him and others. He referenced that articles and media are part of the branding that brings the Chaîne to the attention of potential members.

He then indicated that everyone in the room should be members of the 100% Club, but they are not. Mr. Small indicated that at the National Council lunch that members of the 100% Club were recognized. He explained how simple it is as every officer that brings in at least two members becomes part of the 100% Club. The names of members were in the meeting materials and also displayed for those in attendance and those whose names are missing should be noted.

Mr. Small then made reference to the relationships with culinary institutions and how that is helping the Chaine to introduce itself to future professionals, at the CIA, Johnson & Wales, Kendall College, Keiser University, Niagara Falls Culinary Center, Le Cordon Bleu, The Art Institute, and any number of culinary institutions around the country. He indicated that we want to put our name, logo and our brand in front of these people on a regular basis while they are in school. We want them to know about the Chaîne and when they get out of school, we're hopeful they will become members of the Chaîne and they can be of assistance in the planning of events.

Mr. Small stated that we are continuing to build on the foundation that we established during our fiscal year ended 2015 and we're moving forward with additional successes and paving the way for additional improvements in the future. He pointed out that at the national level progress is our most important product and for the people acting at the local level, it's events, events, events. He pointed out that we probably have the strongest regional teams and national teams that we've had for many, many years, certainly in the past decade. The national officers have done an incredible job. They've made great recommendations and the same has been true for many of the regional officers, some Bailli Provinciaux, and others.

Mr. Small indicated that equally as important is communicating with the National Officers to let them know where assistance is needed.

Mr. Small indicated that while progress in some areas may be slow, such as building our brand, improvements in others are more apparent, such as the incredible job that Marie Addario and the Vice Chargé(e)s de Presse around the country have done with regard to Gastronome and Gastronome Extra! He pointed out that we continue to move forward and recover from a lackluster period where stagnation or worse occurred, where a loss was suffered, and we did not have the creativity and the advancement that we do today. 5

Mr. Small talked about recent changes indicating:

 The Chaîne was among the sponsors of the ACF USA Culinary Olympics team that won two gold medals during that week in Erfurt, Germany and our logo appeared on the apron of each team member.  We obtained a trip to Bordeaux, courtesy of the CIVVB for our top three young sommelier competitors for the fiscal year ending 2017.  We have a new landing page that was set up for the Chaîne website, which is a prelude to the total redo of the website.  We will have webinars for Baillis to assist them  We're going to have Bailli boot camps in 2017, primarily for new Baillis, those that have become Baillis within the past two years and those that will be elected in the next cycle.  We now have additional reimbursements from Paris that may double the amount of reimbursements that Paris provides to us on an annual basis. And that policy change was effective October 25.

He continued, indicating that all of these changes occurred since he wrote the report distributed in the meeting materials.

Mr. Small referenced the retirement of Clyde Braunstein, our dedicated Executive Director for the organization for 22 years, and he would be celebrated at the gala that evening. He then introduced our new Executive Director, Kevin Dunn.

Mr. Dunn indicated that he is pleased to have joined the Chaîne, that everyone has been kind and wonderful, and it is his hope is to help the Chaîne, to continue Clyde's great work, we have become friends very quickly, I really enjoy working with Clyde. He also indicated his desire to bring the Chaîne into other areas from the standpoint of technology and other ways to improve processes that may need to be looked at as well as to help provide more promotion and notoriety to the outside parties that can help bring more members and other opportunities to the Chaîne.

Mr. Small asked the Argentier to give his report. He read that the Argentier of the United States is elected by the National Council, and serves as the secretary/treasurer of the U.S. Chaîne. His duties include working with our office in New Jersey, collection of funds of the Society; preparation of minutes of all the meetings of the Board of Directors and the National Council; supervising the payment of all bills and maintenance of the Council and the Society; report thereon at each regular and annual meeting of the Board of Directors and the National Council; distribute to the National Council the annual audited and reviewed financial statements prepared by the Society's Certified Public Accountants; having general oversight responsibility, together with the Bailli Délégué, of administration of the National Office in New Jersey.

Rufus expressed thanks to Clyde Braunstein, Linda Muldoon, and Sue Ellen Mikowski who make all of the above-duties possible as they handle the day-to-day operations of the National Office, and welcomed our new Executive Director Kevin Dunn. He also expressed thanks to the members of the Finance Committee.

Mr. Cressend referenced copies of the audited financial report of the Chaîne and the reviewed financial report of the Foundation in the meeting materials. He that indicated there are a few areas in our financial affairs that need attention from the fiscal year ended June 30, 2016. He indicated that our investments took a $18,002 unrealized loss, but are now $17,703 ahead with an unrealized gain in this current fiscal year. 6

He indicated that there was a loss from operations per the audit report of $22,163. This is mainly attributable to the premium we pay Paris on conversion of the dollar to the euro. Mr. Cressend stated that he continues to buy euros at a cost level below our budgeted projection. We currently have about 233,000 euros pre-paid to Paris to meet our 2017 calendar-year obligation to Paris. He stated that Paris operates on a calendar year and we are currently operating on a fiscal year ending June 30. He indicated that the Board approved a change to a calendar year, and that the transition will occur on July 1, 2017, at which time we will have a short year July 1, 2017 to December 31, 2017 and thereafter we will report on a calendar year. The year 2018 will be our first full year reporting on a calendar-year basis. He indicated that this change is so we can report more accurately the financial affairs consistent with the annual dues and costs paid to Paris. Currently our dues collected and payments to Paris are allocated between two fiscal years.

He indicated that at the National Council meeting in Puerto Rico he gave recommendations of cost savings and revenue increases to the Board of Directors. He referenced eliminating the mid-year Board of Directors' meeting has created a projected savings in the current fiscal year of around $20,000. He stated that the premium cost we have paid due to the exchange rate between the dollar and euro was around $85,000 in the fiscal year ending June 30, 2016. He indicated that on June 30, 2016, on a cash basis, the Chaîne had a surplus, but due to the change from cash to accrual basis we showed an accrual basis loss. Mr. Cressend stated that in the prior year he reported we were audited for our fiscal year ending June 30, 2014 by the Internal Revenue Service. There was a no change report from the IRS upon its completion.

Mr. Cressend stated that he will continue to stay ahead of the budgeted cost of the euro by buying them at bargain prices. We're already ahead of this year's budgeted rate of the euro of 1.15 because of purchases of the euro.

Mr. Small asked if anyone had any questions or comments and none were made. He then commented that a question had been posed in a Board meeting about how decisions are made for the purchase of euros. He indicated that we continue to follow a process that's been used for some time; it's a joint decision involving the Bailli Délégué, the Executive Director, and Argentier. Once that decision is made, the acquisition of euros is supposed to be accomplished. He pointed out that all three are watching the euro on a regular basis in terms of what is transpiring and looking for opportunities to buy at low prices, and at the same time being mindful of when we have the opportunity to acquire and when the monies are due in Paris. He continued indicating that the reference made by the Argentier was to monies that we have pre-paid of 233,000 €. He indicated that our first payment to Paris is due about January 15, 2017. Mr. Small stated that we have probably paid in advance approximately 55% of the amount that we need to pay in euros during the current fiscal year. Additional payments are due after that. He also stated that he requested that the Argentier provide recommendations to the Executive Director and to him with regard to scheduling when the acquisitions may be needed, as well as when payments may need to be paid.

Mr. Small introduced and thanked Audit Committee Members Steven Lustig, Ann Sanford and Bruce Foudree. He expressed thanks to them for their work and they received a round of applause. He then introduced Mr. Lustig to give the report of the Audit Committee.

Mr. Lustig stated that for those unfamiliar with what an Audit Committee does, there are two ways to look at it. The first is to make sure the rules and policies are followed. He stated that the Chaîne maintained effective financial reporting, procedures, and reasonable internal control processes for the fiscal year. He continued referencing the words "observations and suggestions," which will be repeated indicating a suggestion is just that. Here's something we noticed. He stated that a recommendation is a stronger verb, so when that term is used it's something the Audit Committee says should be looked at 7 more closely. He thanked his committee members Ann Sanford and Bruce Foudree and stated they will present as a team.

Ms. Sanford referred to page 168 of the meeting materials. She noted that the first few recommendations address maintaining an accounting, we're talking about an inventory improvement, which she understands the Executive Director has started. She continued that the Audit Committee recommended that investments be reviewed more frequently and the Argentier responded that is happening monthly. She also indicated that expense reports should be submitted more timely. She also referenced that the Executive Director’s actions resulted in a recent change regarding depositing of funds more timely. She indicated that Mr. Dunn and Mr. Braunstein need to work on improving financial controls. She also stated their desire to make sure the tax returns are done timely and the Argentier. Mr. Cressend responded that the tax returns have not been completed, but should be completed prior to the November 15 due date.

Mr. Foudree then addressed the National Council. He stated there are a number of areas in the category of economic efficiencies, including several recommendations. He referenced that the organization has incurred expenses in excess of revenues over the last five consecutive years. The Audit Committee again recommends development of a five-year plan which would be budgeting on a zero-based budget method, look at line items for cost reduction, and expanding the Chaîne's National Program to add Bailliages and members. He also indicated the Audit Committee noted that there appears to be a move in the direction away from cash flow accounting to an accrual basis and they support that effort. He referenced that Mr. Cressend recommended a move to a calendar year from a fiscal year and they support that. Mr. Foudree indicated that if that occurs that the Foundation should make a similar change of year end.

The Audit Committee recommended with respect to the Foundation that there be semi-annual notices to all members that includes information about the Foundation's 501(c)(3) purposes and contribution procedures.

He also indicated that the Audit Committee noted that the Travel Policy does not specifically appear to address the use of personal airline miles when traveling and they recommended adopting policy guidelines in that area. They also suggested that annual notices be sent to Bailliages with respect to federal and state filings.

Mr. Foudree indicated that with the change of Executive Director and the upcoming elections, that we have an election process that starts earlier in order to make it easier, and that should include checklists of functions and responsibilities.

The Audit Committee noted that Baillis have not been timely in requests with adequate advance time and that has created timing difficulties for staff. They indicated that Baillis should make their requests further in advance so the staff is not put in a difficult position. They also noted that in a number of cases staff is spending a significant amount of overtime trying to respond to the various Bailliages and they do a great job with limited resources. The Audit Committee suggests a review of staffing needs required to fulfill these various responsibilities in order to see if we're adequately addressing the needs of the various Bailliages and if we have enough staff to do that.

Mr. Foudree indicated that the last major category is a careful review of all of our insurance expenses and coverage needs and that we work with the broker to identify those and put this into a bidding process and go out and see if we can search the market to address those needs, including perhaps cost savings by negotiating or putting it into a bidding process. 8

Mr. Lustig noted that during the fiscal year there were some Board communication issues that arose that had to be dealt with. He went on to indicate that it appeared to be short lived. He noted that while it's important that people are willing to serve on a board, there are legal responsibilities relative to that position. The standards are: duty of care, duty of loyalty, duty of obedience, all of those relative to the Chaîne des Rôtisseurs are listed in our report.

He also noted that in conversations with Mr. Dunn and Mr. Small that the election process under the bylaws starts in January and the Audit Committee request was merely to bring Kevin up to speed and it appears that has been done.

Mr. Lustig then thanked all of those involved including Clyde Braunstein, Kevin Dunn, and all the officers he had to work with and the staff. A question was raised regarding timing for submittal of expense reimbursement requests. Mr. Small indicated that the expense reimbursement policy indicates that requests are to be submitted within 45 days of the time the expense has been incurred. He noted that one report of a considerable amount came in late and that was the reason this matter was addressed by the Audit Committee. Mr. Small also noted that a change was made to the procedure in the office, so that in the event there is a request that comes in outside the scope of the expense reimbursement policy, Mr. Dunn will seek guidance and approval either from the Argentier or the Bailli Délégué.

Mon Roldan raised a question regarding cost basis accounting and inventory matters. Mr. Cressend responded that the financial reports are on an accrual basis and the auditors have made all the proper accruals. He also noted that inventory acquisitions are expensed as incurred. He indicated that he will reflect on future statements accrual adjustments. Mr. Roldan referred to GAAP accounting rules and Mr. Cressend responded that the financial statements reported on by the auditors are accrual basis.

Should the fiscal year be changed to a calendar year, there may need to be a restatement of prior year statements so that the financial statements are comparable.

Mr. Small thanked Mr. Lustig and the Audit Committee.

Mr. Stirrat made a motion to approve the audited financial statements. Ms. Wilmeth seconded the motion. There was no discussion, a voice vote was taken, and there were only yes votes and not a single no vote or abstention, so it was reflected as unanimous.

Mr. Small stated that the Directors of the Chaîne Foundation received their audited financial statements. He also noted that copies of the audited financial statements for both the Chaîne and the Foundation are part of the meeting materials provided in advance of the meeting.

Mr. Cressend stated that the Foundation's financial statements are reviewed reports.

Mr. Hofmann was asked to report on membership matters. He stated that his report is in the meeting materials. He noted that the membership situation in our Chaîne is looking very good over the past year, in fact over the past two years. Our membership is on the increase and has increased both in membership numbers and also in Bailliages that were created. He expressed thanks to the Baillis Provinciaux who have worked very hard to create these new Bailliages, together with their Baillis, to create new memberships, to replace the memberships that we have lost. He pointed out that significant effort goes into the formation of new Bailliages.

Ms. Kenny stated concern regarding the staff time spent on the 100% Club. Mr. Hofmann responded that little time is spent regarding accumulation of this information. He also noted that the Board, should not be 9 here analyzing the workload or micromanaging the work each keystroke that our National Office does. He continued that if the Executive Director says, "You know, I'd really like to get rid of that 100% Club, it is a pain to manage and it is too much work for us," I will be the first one to listen to it. For the moment, he asked and encouraged everyone to get as many members as you can. And above all he indicated to make sure members renew their memberships. Reach out to the members that you have whom you haven't seen in a dinner or two dinners, two dinners in a row. Call them up and ask them if they're okay; whether there is something that you can do as a Bailli for them, to help them coming back to the dinners, because that's how you prevent, at the end of the year, somebody not sending in a check, by your follow-up.

Mr. Dunn added, one of the things that we're doing at the National Office is we're looking at every function, every program, looking at the best way to expedite, from an electronic point of view so we can reduce the number of hours spent on manual labor. And we're looking at every program, including the 100% Club, from that angle. He stated we haven't been able to go through everything in the few months since he started, but we have been working on it and we will report back to Mr. Small and the Board about our findings.

Mr. Hofmann thanked Dr. Radlauer, who has been the Travel Committee chair for the past several years. He stated that Dr. Radlauer resigned this position and Sandra Kraft who is now the chair of our Travel Committee. He continued that Mrs. Kraft has done an unbelievable job and in the few months she has taken over the committee has helped to further the organization of the committee, worked together with her committee members. He asked Mrs. Kraft to report to the National Council.

Mrs. Kraft stated the first thing they did was to attack the travel policy and update it, not changing the intent, but clarifying a few things and that is reflected in her written report. She continued that the Committee is reviewing application by people who want to become travel leaders, and make it more complete, more detailed, so that we can vet the leaders who want to propose a trip. And the reason we want to do that is to make sure that anyone who is participating in the trip has a really wonderful time.

Mrs. Kenny applauded the change to allow a trip leader to have his or her expenses covered. She indicated that the cruise room should be a basic veranda cabin and not the largest suite, so she took some exception to the wording being so broad. Mrs. Kraft responded that she has been the Chair of the committee for about 3 months, and there is much to do.

Mr. Small indicated that the Board will consider in a workshop the issue of hotel rooms in other travel situations. He also pointed out that the travel policy itself will probably be continually a work in process and will be updated and revised as and when needed.

Mrs. Gogol stated that for 17 years, the Hillsborough Bailliage has done a floating assemblage with Silversea Cruises, which benefits our Foundation, and stated that not in one of those years has anyone received a free cabin on the ship.

Mr. Small expressed thanks to Mrs. Gogol and the Hillsborough Bailliage by providing our Chaîne Foundation with the benefits associated with cruise opportunities for our members to travel the world and to, at the same time, make available cruise cabins, which have been auctioned at our various events. He stated his personal thanks and on behalf of the Chaîne.

Mr. Stirrat expressed that he opposes a free cabin for the leader of the group. Mrs. Cressend stated her opposition to anyone getting a free room. 10

Mrs. Kraft indicated that because the work is so intense before and during a cruise that this be considered when the travel policy is again reviewed.

Mr. Small indicated that we have had travel policies in place for many years. The essence of the travel policy has been to benefit our Chaîne members and make sure that the cruises that we run and the trips that we run are quality trips, things that our members come back raving about and have a great time. He stated that from time to time, as indicated earlier, we modify our travel policy based upon what may need to be the appropriate policy. The Travel Committee has been working on that. And as indicated earlier, this is an area that the Board will be workshopping and discussing before changes are made to the travel policy. He continued that there will be an evolution that will occur from time to time with regard to it and the requirement of having benefit for the Foundation has been something that we've had in place since Dan Gulbronsen was the chair of the Travel Committee and that he had served on it many years ago and it's been the same thing since then.

Mr. Small then thanked Ira Falk for an amazing evening last night and express two things that were stated to him by various people; these were not two comments. The first comment was this was the best Chaîne event they had attended in 35 years and that came from multiple people. And the second is that it was an extraordinary evening. And he personally expressed thanks to Mr. Falk on behalf of the Chaîne Ira for all that he's done, and he has done a lot, to make this happen, and then asked Mr. Falk to report.

Mr. Falk indicated this is a team effort and nothing happens because of one person. He expressed appreciation for all the compliments. He indicated that by the end of the evening 1200 meals will have been served this week. We've had 800 people go on various tours, 800 reservations on tours have been made, and we are going to consume 1½ bottles per person for those 1200 dining reservations. That is just for the formal meals, that is not including all of the events like the lunch today. People seem to be having a good time. He indicated we are moving forward with this approach for next year in Chicago where Mon has volunteered to spearhead our program.

Mr. Falk continued indicating that Mon Roldan has been working diligently with his team and he's engaged and enlisted the help of Renée Wilmeth and others. We are finishing some of the negotiations on contracts for the prime hotel, for our host hotel. Until the ink is dry on those contracts, we're not going to make any announcements, but expect something in the next 2-3 weeks.

Restaurants have already been contacted, events are already moving forward, and Mon is doing what the people who have preceded him in Las Vegas and certainly in Puerto Rico have done before, he's killing himself. He again thanked Mr. Roldan and stated “I'm sure Chicago is going to be absolutely wonderful.”

Mr. Small stated that a brief recess would be taken, ballots would be distributed for secret balloting, and the votes will be tallied by Election Committee Chair John Burson and Election Committee Member Paul Haar.

The recess ended.

Mrs. Addario was asked to give the Gastronome report. He noted that the Communications report is written and is in the meeting materials that you should have read already. Mr. Small also noted that the written report of the Culinaire National Reimund Pitz is also in the meeting materials.

He then thanked Marie Addario for an incredible Gastronome and the turn-around and change the things that she and the Regional Chargé(e) de Presse have done with Gastronome and Gastronome Extra! She was provided a round of applause. 11

Mrs. Addario thanked the Board for all the work that it does. She stated her amazement at all that the Board has done based on her review of the Minutes. She asked for a round of applause for the Board. [Applause].

Mrs. Addario thanked her fellow National Council members for their participation in Gastronome. She reiterated what was said by Mr. Falk that it does take a team and Gastronome would not be what it is today without all of their help, help from the regional Vice Chargé(e)s de Presse and Vice Chargé(e)s de Presse. She referenced her written report and also that of Chargée de Presse Michelle Metter's, who oversees all communications areas, and that of Mrs. Addario are our publications Gastronome and Gastronome Extra! Mrs. Addario briefly discussed the refinements and innovations made during the past year. The number of pages in Gastronome, but we've decreased the page weight. We're getting a larger magazine, so we can handle more stories, we can put in more features, which makes the magazine more readable. Instead of people paging through just looking for their Bailliage and their photos they are, hopefully, starting to read reports from Officers and looking at other reports from Bailliages and Mondiale events. She also referenced changes to submission deadlines to correspond, lead time and delay in publication of articles. She indicated that it's not a news magazine, but more like a yearbook and it takes a long time to get all of the Bailliage stories in, to get them checked for facts and titles and that is a long process, and we have a good product.

Mrs. Addario indicated that with four submission deadlines and four issues, two in print and two electronic (Gastronome Extra!), she is confident that people will understand when their stories will be printed. She indicated that some of the innovations include a new international section. In Gastronome, we've added an anniversary section, so those Bailliages who are having a 40th and 50th anniversary, she would like to do a feature about them, the history and what's going on in that Bailliage. In Gastronome, a feature has been added with Meet the Chef. She indicated there is a Q&A, and a small bio, and then we have a recipe.

She continued that a small database of articles for each region are sent to , not only to the Bailli Provinciaux, but we send them, of course, to the regional Chargé(e)s de Presse and the Bailli Provincial.

She thanked everyone for their support. Bruce Liebert requested that all Assemblages appear in Gastronome magazine as opposed to Gastronome Extra! Mrs. Addario indicated that they are going to try, since we now have an increased page count.

Glenn Hammer inquired regarding the protocol as to what is printed. Mrs. Addario indicated that the criteria for publishing articles has to do with photographs as the magazine is a pictorial. She continued that if the article is worthy of the page and if there are enough photographs, it will get a page. Decisions are based on material submitted. Shorter articles with a few photographs may get a half page. The Bailliages that send in poor articles with unreproducible photographs, are graciously put into Gastronome Extra!

Mr. Burson, gave the Foundation report summarizing highlights and referencing his written report for people to read. 90% of our approximately 6,000 members contribute to the Foundation. On behalf of the men and women who have received more than $4,000,000 in scholarships from the Foundation to help them with their culinary, wine educations, all we can say is a huge "thank you"! He continued stating the following:

 In 2016, our Foundation Friends contributed $70,050;  We established three endowed funds; 12

 Total contributions were $174,490;  Assets increased over the prior year by $61,863 and were at $486,680 at year end;  About $162,500 was distributed for scholarships and $5,000 to a food bank organization;  Brillat-Savarin awards totaled $7,000;  We had 30 organizations who received scholarship funds from the Foundation;  13 Bailliages took advantage of our $1,000 matching grant program to support their local culinary schools (up from 10 in the prior year;  Three endowment funds were created by the Weinbergs, the Addarios and the Bursons; and  He expressed hope that others will created endowments

Mr. Burson read from a letter of a scholarship recipient, "Thank you, I couldn't have gone on without the additional support," and that is all coming from our members.

He thanked those that participated in the successful auction the prior evening and that evening there will be an appeal for additional cash contributions to create the Clyde Braunstein Fund. It's still our secret; he still doesn't know about it.

Mr. Burson reported that the Foundation Board discussed establishing new giving categories. He indicated that giving categories would be established starting at $100 and going on up, with some pin recognition, Gastronome recognition, to acknowledge those people who give at the $100 level and $500 level. He said that he hoped that the new categories could be started with additional cash contributions for the Clyde Braunstein Endowment Fund.

He stated that an anonymous foundation donor that will match $1,000 for up to ten new Foundation Friends. He indicated that gifts from new Foundation Friend contributing $1,000 will mean that the Foundation receives $2,000, expiring December 1.

Mr. Burson referenced an email sent by Bailli Ann Sanford to the Toledo members recommending that they look at the silent auction and bid!

Mr. Small indicated that the Policy and Planning Committee was created as a result of our need to do advance planning. The Audit Committee recommended that we have a Policy and Planning Committee, which we already put in place, and we had a meeting approximately two weeks ago in which we considered different matters. He indicated that five and ten-year plans will be created and presented to the Board. He also reiterated what both the Policy & Planning Committee and Audit Committee have each stated, we need to get to 6,000 members as quickly as possible.

Mr. Small stated that had our renewal percentage been the same as in the prior year, we would have been at 6,000 members. He referred to the comments made earlier by Mr. Hofmann indicating the importance of member retention and renewals. He indicated that our new Executive Director suggested sending a letter to approximately 3200 people who were members of the Chaîne previously and whose memberships lapsed within the past three years.

Mr. Small indicated that the Policy and Planning Committee met and recommended the approval of a waiver of reinstatement fees on a blanket basis for reinstating members from through June 30, 2017. He continued that before any letter would be sent from the National Office that Baillis would have the opportunity to delete names from the list or send out their own letters. He also stated that he can waive reinstatement for an individual or on a per Bailliage basis, but a blanket waiver requires National Council approval. Mr. Small indicated that he has exercised that power over the course of time while Bailli 13

Délégué and that was done by his predecessor. He then provided some information to the National Council: during the fiscal year just concluded in June, we had 147 reinstatements, of which 62 paid reinstatement fees and 85 did not; for the current fiscal year, we budgeted revenue of $12,500 for 125 reinstated members. That number should not have been 12,500, it should be something less than that, because we are waiving reinstatement fees for some of these folks; for the current year, we have 43 member reinstatements already processed, of which 23 paid fees; and there is a financial cost to the Chaîne of making the decision to waive reinstatement fees on a blanket basis. He also pointed out that for each member we bring back there is about $100 that stays with the U.S. Chaîne after the payment is made to Paris.

Mr. Hofmann moved approval of a waiver of reinstatement fees through June 30, 2017 and the motion was seconded by Bryan Stirrat

Mon Roldan pointed out the need to be mindful of reinstatements so there is not a revolving door or waivers for the same member in different years.

Item number thirteen on the ballot is not identified as a bylaw or anything else. You do not need to write words next to number thirteen. Number thirteen will be whether you approve or do not approve or abstain from voting with regard to this blanket waiver of reinstatement fees through June 30th of 2017. Mr. Small asked the National Council Members to mark their ballots (item 13) as to whether they approve or disapprove the motion. Mr. Small indicated that those people holding proxies will be voting not only for himself or herself, but also those who provided them with voting proxies. Mr. Small indicated that those people that believe that they have proxies naming them need to complete their name and signature at the end of the ballot so the proxies may be properly voted.

Mr. Small indicated that we would proceed through the bylaw amendments in order. He indicated that one proposed amendment was withdrawn and there will be no discussion unless someone makes a motion from the floor as to that proposed amendment.

 Proposed amendment number one is for the purpose of adding a title to be consistent with the International bylaws to allow for the title of Grand Officier. Mr. Small and Mr. Hofmann were the proponents of this bylaw amendment. Mr. Hofmann moved approval and Mr. Haar seconded the motion. There was no discussion and Mr. Small requested National Council Members to record their votes.  Proposed amendment number two adds the title of Chevalier d’Honneur. Mr. Small and Mr. Hofmann were the proponents of this bylaw amendment. Mr. Hofmann moved approval and Mr. Cressend seconded the motion. Dr. Liebert asked if this title applies to women and Mr. Small responded affirmatively indicating that the International is maintaining one title for both masculine and feminine. Dr. Radlauer inquired if a Chevalier d’Honneur is a member of the National Council and Mr. Small responded negative as it is an honorific title. Mr. Small requested National Council Members to record their votes.  Proposed amendment number three is for the purpose of adding another title to be consistent with the International bylaws. Mr. Small and Mr. Hofmann were the proponents of this bylaw amendment. Mr. Hofmann moved approval and Mrs. Kraft seconded the motion. There was no discussion and Mr. Small requested National Council Members to record their votes.  Proposed amendment number four requires that to be a candidate for and elected to be a Bailli Provincial or the Bailli Délégué that a person must have served actively at least two years as a Bailli. This was proposed by Charles Radlauer. It was pointed out that the language stated three years, but was supposed to indicate two years. Dr. Radlauer moved approval and Mrs. Kraft seconded the motion. There was no discussion and Mr. Small requested National Council 14

Members to record their votes. Mrs. Pozzi asked for and received recognition and inquired regarding whether this proposal applies to Chambellans and she was advised that it does not. Mrs. Pozzi indicated that she would like the motion amended so that the two-year requirement will also apply to Chambellans. Mr. Small asked Dr. Radlauer if he would accept the proposed amendment. He responded that he would normally accept that, but doing so would negate all the people who voted by proxy, because of the change to the proposed amendment. Mr. Haar raised a point of information indicating that the proxies provide specifically "In the event of an amendment to any of the proposed bylaw amendments indicated above, my proxy shall be authorized to vote as he/she deems appropriate as to that." Mr. Stirrat raised a point of order saying there was no second to the proposed amendment. An unidentified National Council Member stated a second. Dr. Radlauer stated “Robert's Rules of Order say I must accept the amendment before there is a second, and I do not accept the amendment.” Helen Cappuccino then seconded the motion to amend the proposed bylaw amendment made by Mrs. Pozzi. Mr. Foster raised a point of order. He stated that his point of order is that you have, in fact, put out misinformation and a number of people may have, in fact, relied on misinformation being three or two years and have, in fact, already voted. He inquired as to whether or not the vote could continue on an amendment that was incorrect initially and previously voted on by some members. Mr. Foudree stated you are “. . . not required to give advance notice of the amendments? This is a new amendment which was not noticed. So I think probably if this is a new amendment, it cannot be considered now because notice would not have been given, if I'm correct.” Mr. Small asked Jurisconsult Haar to opine on this issue. Mr. Haar stated “The proxy document says: ‘In the event of an amendment to any proposed bylaw, my proxy shall be authorized.’ So the proxy document itself seems to suggest that it could be voted upon. The question here is that is there a sense of fairness for a new proposal coming up if we should consider it as a separate amendment and should be considered at a subsequent date. And, of course, we look to Charles to see if he would accept it and we look to people here to see how they would vote on it. There's two sides to this. Technically it could be included, Jan. The question is, is there a sense of fairness of notice to people not having had the opportunity to consider whether the two-year requirement should apply to Chambellans.

Dr. Radlauer raised a point of order and Mr. Small indicated his understanding that a point of order precedes other conversation. He indicated that the Jurisconsult needs to give us a reading as to whether we can or cannot go forward with this before a point of order is raised and clear up anything else concerning this.

Mr. Haar stated, “My position is we can amend the proposals. You may not like it, but the legal position is that the purpose of having an opportunity to make an amendment means you can make an amendment.

Dr. Radlauer stated that he had a point of order and he was recognized.

Dr. Radlauer continued that “The amendment cannot be amended if the proposer does not accept the amendment. I said I would not accept the amendment. This whole discussion is moot. The amendment number four goes forward as written. And if there is a question about the three and the two, the amendment itself is the determining factor, not the preface before it. You may feel that it is in error, but the amendment stands as an amendment. And I have refused the amendment of Mrs. Pozzi. I agree with her that it should take place, but I do not want to disenfranchise those people who have already voted. We will bring this up again at next year's election -- or next year's bylaws. But this whole conversation is moot and I move that we move forward with the original amendment as written. 15

Mr. Stirrat asked for recognition with a point of clarification. He inquired as to whether the consideration is two or three years. Dr. Radlauer responded “The written amendment says two years. The preface may say anything. We voted on the amendment as written which says two years.” He continued, “That's the controlling factor.”

Mrs. Pozzi inquired of the Jurisconsult as to his opinion. Mr. Haar responded, “There's two different issues here, Jan. One issue is what controls. There's no confusion. The amendment as proposed was two years. People are relying on what the actual proposed amendment states versus any kind of explanatory language. That's not what you raised, Jan. What you raised is the question can we add that Chambellan to the concept? . . . Charles is not accepting that.”

Mr. Brown stated “From a practical point of view, I think maybe the best way to proceed would be to go ahead and vote on as it is now and then rely on you, Jan, to change the wording next year and fix it then. But it seems to me that we are at a standoff here and it's not going to go forward, so we have to find a practical solution.

Mr. Small indicated that there was still a question on the floor that's been posed by Dr. Radlauer and that relates to the fact that the description refers to three years and the proposed bylaw amendment says two. And the question is whether there is something here that might disenfranchise those who have voted.

Mr. Burson, stated, “. . . all legal technicalities aside, I would also like to see information of our existing Chambellans on how many would qualify. Because I can see situations where you would have Argentiers that have served for many years under a Bailli and maybe assisted them and might be a wonderful Chambellan. So I would like to see some statistics on how many would be disenfranchised on this. And are we limiting the pool of active, very viable volunteers? And after seeing that information, I think we can deliberate on that.

Mr. Small stated that there remains a question that needs to be answered by the Jurisconsult and that is “. . . whether we can vote on this amendment or whether people who have voted already have been disenfranchised by the difference. That was the question posed by Mr. Foster. And we need to know either if we can vote on this or we cannot vote on this. Is that a correct understanding of your question?

Mr. Haar responded “. . . I do believe we can vote on this amendment. It was written, we can vote on it as is; people can read. And the Chambellan thing, Mrs. Pozzi has graciously and diplomatically agreed to withdraw it for the time being. And my esteemed brother in the Bar, Mr. Burson, had given her some suggestions for next year; we don't need to discuss it right now.”

Mr. Small called for a vote on the question on the floor that was moved and seconded indicating that the motion to be voted upon is whether to approve or not approve the proposed bylaw amendment number four. Now is the time to either vote yes, no, or abstain. National Council Members were asked to cast their votes.

 Amendment number five was proposed by Mr. Salomon. Mr. Haar explained that this proposed amendment will eliminate preferential voting when there are more than two candidates, and provide for a run-off election of the two top vote getters. Mr. Salomon was the maker of the motion and Mr. Stirrat was the seconder. Mr. Bennett stated a desire that National Council Members understand what they're voting on, because he perceives the current system of preferential voting to be little complicated. Mr. Small indicated that this is something for the Jurisconsult to respond to. Mr. Haar responded, “Ha, ha. Pass the football! Okay. The way I 16

understand it – “ Mr. Small responded, “No, no, it's not passing the football. The Jurisconsult is supposed to advise the entire Council. It's your question.” Mr. Haar responded that under the current system “. . . if it's a three-way election, people indicate their choices beforehand on the ballot. And if nobody wins on the first run-around, then you have to take a look at the second choice and that's counted in to see who is the ultimate winner.” Mr. Bennett stated that under “. . . the current system, there is no runoff, because the runoff is built into the original vote. So, if we change the system, . . .it does mean you have to start over again and hold an entirely new vote. So it would potentially extend the voting process by at least a month . . .” and probably longer. He stated that in his opinion it’s not healthy to have the election process take nine months instead of six. Mrs. Kenny posed a question regarding just re-sending the ballot and getting a quick re-vote and why can’t it happen in a week. The election rules provide for at least 30 days to vote, so the time period will be stretched with a re-vote. After additional comments Mr. Small requested that National Council Members record their votes.  Mr. Small asked Mr. Haar to provide a simple explanation of proposed Amendment 6. Mr. Haar stated that it is a proposal by Mr. Cressend that a Committee Chair be able to appoint up to 50% of the Committee Members for the committee chaired by him or her as the balance of the members are appointed by the Bailli Délégué. Mr. Cressend was the maker of the motion and it was seconded by Mr. Salomon. There was no discussion and Mr. Small requested National Council Members to record their votes.  Mr. Haar stated that proposed amendment number 7 was to correct spelling and clarify language; a housekeeping motion. Mr. Hofmann made the motion for approval, it was seconded by Mr. Gross. There was no discussion and Mr. Small requested National Council Members to record their votes.  Dr. Radlauer proposed Bylaw Amendment number 8 to terminate Brillat-Savarin. He withdrew the proposed Bylaw amendment.  Proposed Bylaw Amendment number 9 was withdrawn prior to the meeting.  Proposed Bylaw Amendment number 10 was provided by Conseiller Culinaire et des Professionals des Etats-Unis Reimund Pitz. It would permit the Bailli Délégué upon recommendation by the Conseiller Culinaire et des Professionals des Etats-Unis to appoint two additional Vice Conseillers Culinaire et des Professionals. The motion was made by Mr. Hofmann and seconded by Mr. Gross. Mr. Salomon asked if they are voting National Council Members. Mr. Small responded affirmatively indicating that all National Officers are voting positions. There was no discussion and Mr. Small requested National Council Members to record their votes.  Jurisconsult Haar explained that proposed Bylaw Amendment number eleven involves a group of bylaws, Article VII Section 7.18 to 7.23. He stated that the major modification here is to allow the Bailli Provincial in his or her region, in consultation with the Bailli Délégué, to be able to appoint regional officers and these provisions change the term of regional officers from one to three years. Dr. Liebert raised a point of order relating to wording indicating his belief that there was an error in drafting as some of the provisions have a conjunctive “and” between “pertinent Bailli Provincial and the Bailli Délégué" and others indicate "serve at the pleasure of the pertinent Bailli Provincial or the Bailli Délégué". He suggested that they be made consistent. Mr. Small inquired of the Jurisconsult who drafted the proposed amendments if there are any others. None were noted. Mr. Small asked the Jurisconsult if a change to “and” for each of the provisions that does not have it is appropriate and he responded affirmatively. Mr. Foster indicated an additional correction is needed because of a duplication of the words “of the of the”. Mr. Stirrat, the maker of the motion for approval accepted the proposed changes. Mr. Small then asked National Council Members to mark their ballots.  The last proposed Bylaw Amendment, number 12, was proposed by Michelle Metter. It is to add a local officer with the title of Vice Chargé(e) de Médias Sociaux. In her absence Mr. Stirrat 17

made the motion and it was seconded by Mr. Salomon. There being no questions or discussion, Mr. Small asked National Council Members to mark their ballots.

Mr. Small expressed his concern that no time remains as those in attendance want to depart to get ready for the induction event, and the report of Mr. Bennett has not yet been given.

Mr. Hofmann, sensitive to the timing made a motion to adjourn that was seconded by Mrs. Kraft. Mr. Small asked National Council Members to take their ballots to Mr. Dunn. He then took a vote and the vote was unanimous to adjourn the meeting. Mr. Small indicated that the counting of votes will be by the Election Committee and then reported to the National Council.

Respectfully Submitted,

Rufus P. Cressend

Section 3

Bailli Délégué Report

October 3, 2017

To the National Council of the Confrérie de la Chaîne des Rôtisseurs, Ltd.

This is my third annual report to you as Bailli Délégué, and the anniversary of a tradition I started (hopefully to be followed by my successors) providing a written report to all National Council Members in advance of our Grand Chapître.

Let me begin by thanking you again for electing me as your Bailli Délégué. Many of you trusted me with your vote, some did not (including many who are no longer National Council Members) and there are others new to the process. The election process was painful for the organization in many ways, and it remains our hope that we have learned from the process. Recently the Board approved a Governance Committee to assist us in various areas. One of them is Bylaw review and reform. Why? We need election reform, and many areas of the Bylaws are a “patchwork quilt”, with well over 200 changes/amendments having been made to them since last restated in 1990. Over the course of the next nine months it is our hope that the Governance Committee will review needed changes that will be workshopped by the Board and brought to you for approval in October 2018.

Argentier Steve Gross, your Baillis Provinciaux, and all the appointed national and regional officers are talented and committed to bettering the Chaîne as evidenced by their positive communications. They are hard at work trying to expand our membership beyond where we ended 2017. We completed our third successive year of growth and want to make it four in a row. We hope to exceed 6,100 members and that can be accomplished if the Baillis Provinciaux deliver on their assignments. Unfortunately, members in the Caribbean islands devastated by hurricanes (Irma and Maria, in particular) are challenged even more than our members in Florida and Texas who were also severely impacted. As I recently communicated to you, our heartfelt thoughts and prayers go out to all members severely impacted by this hurricane season! Some members are helping with rebuilding, and others can assist our professionals as they rebuild and reopen their businesses. Your patronage and support will mean a great deal to them.

Last year I noted that during our first year in office we laid the foundation for and expanded our activities and innovations, focused on benefits for members, enhancing the membership experience, and growing our noble society. We continue to move forward growing our brand, expanding our reach, and trying to find missed opportunities and turn them into successes in the future. I liken it to “turning lemons into lemonade” or the adage being changed from a glass half full to a full glass; half full of what has been accomplished and the other half being what we can and will do in the future that will make it a full glass.

We have an incredibly dedicated and hard-working group of officers. A year ago, I asked a rhetorical question: why do our officers spend so much time and work so hard? It remains for the love of the Chaîne!

Because of that love and their achievements, I want to express thanks to our National Officers responsible for many of the improvements (especially those most visible) including: Marie Addario, Ira Falk, Heinz Hofmann, Michelle Metter, Reimund Pitz, Mon Roldan, our Executive Directors, past and present, as well as other national and regional officers that played a significant part in the team effort (and there are many; but they can’t all be named in this letter or it would go on for many more pages), along with Linda Muldoon and Sue Ellen Mikowski.

In last year’s report I used a basketball metaphor stating that it has been a “full court press” from the day we took office, and that it is continuing without letting up; that is still true. Our successes are many, and some are described in the reports of officers. While advancing the Chaîne, legal issues arose and they have been very ably addressed by our talented, dedicated, and outstanding Jurisconsult Bruce Foudree, probably the best to have held that office. We continue to enlist the service of some former national officers whose interest is benefitting the Chaîne and its members by advancing our agenda. The fact that their title includes Honoraire does not deter them. Among those that stepped forward are Lynn Lathrop, now Grand Regent of the Commanderie de Bordeaux, and Marilyn Larocque, now serving as Chargée de Presse Provincial Far West, both of whom assisted in communications and building relationships that bettered the Chaîne.

Many Baillis Provinciaux worked hard to assist and guide Baillis in their region as well as assist in our successful membership efforts, including starting and rebuilding Bailliages. The exceptional work is evidenced by membership growth and the names of new Bailliages in their regions (and more on the way). Thank you to all the Baillis Provinciaux, those that served through June 30, 2017 and those now serving. The Chaîne was bettered by your assisting Baillis and their Bailliages.

Thanks also to our Baillis whose efforts are so important in creating the reason members continue to belong year after year and why new members join; events! Most have been doing a great job, as evidenced by the highest member retention rate since 1999 (a tie with 2008) and we thank you! We will salute and honor you on October 15. We had approximately 24_new Baillis over the past year; most took office on July 1, 2017.

Thank you also to each regional officer that assists in our various activities and should take credit for our accomplishments. Without your efforts many of our national programs could not succeed.

We continue to have unsung heroes deserving of kudos. That includes our Foundation Chairperson John Burson and his entire Board of Trustees (all identified by name in his report that is part of the meeting materials). Special mention is needed for Foundation Chair Emeritus Shelly Margolis, who has given his heart and soul to the Chaîne and our Foundation. He has brought wisdom and institutional memory to much of what we do and I salute him! He continues to be a source of inspiration to me and others; his counsel is so helpful to John Burson and me. If you are in a conversation with Shelly and he asks you to become a Foundation Friend or create an endowment, say “yes”. Thanks also to Irwin Weinberg (who has retired as a Trustee, although he continues as an Advisor), our other Advisors (all listed in John’s report) and those that served as Trustees in the past and continue to support the Chaîne Foundation as evidenced by their continuing contributions (time, money, and auction items); that did not go unnoticed. Almost 90% of our membership contributed to the Foundation during the year just concluded, about the same percentage as last year, both being the highest ever! Thank you and keep supporting our Foundation.

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How do we grow the Chaîne?

The formula for growing the Chaîne is quite simple. It begins with quality events! To grow it on a national basis requires an investment of time and energy and demonstrated enthusiasm by our Baillis Provinciaux. That is the reason during my meetings with them in May and August 2017, I stated anew the charge to each Bailli Provincial to assist and guide Baillis, conduct inductions, arrange for regional competitions in their regions, assist and guide Baillis of weak and underperforming Bailliages. We also discussed what is expected of all of them and for which each is accountable (see below).

 Create at least one Chaîne Kitchen during the current year (and at least one more in each succeeding year);

 Providing guidance to Baillis and others regarding event planning and quality events in every Bailliage means we can continue our membership retention rate of approximately 89%;

 Start at least one new Bailliage in his or her region during this year (and more in succeeding years);

 Have every Bailliage in his or her region increase membership by at least one member over the year-end numbers at June 30, 2017 (all set forth in the Membership Section of the Meeting Materials; and

 Have at least one Bailliage in the region grow by at least 10 new members.

We are trying to make up for lost ground and, more important, growing the Bailliage des Etats-Unis. These actions are necessary and some numbers may assist you with an understanding of what can be accomplished:

 With Chaîne Kitchens we plant the seeds for the involvement of professionals in the future because they are exposed to the brand and, hopefully, many will become members following completion of their education and we may pick up culinary educators and administrators as current members along the way.

 One new Bailliage in each region means at least 15 new members (the number of new members needed to launch a Bailliage) and multiplied by 10 regions, that is 150 new members.

 One additional member in every Bailliage means at least 130 members above where we ended 2017.

 One Bailliage in each region growing by at least 10 new members means an increase of about 100 additional members.

When you add these increases to 5,904 members (our year-end number on June 30, 2017), we can exceed 6,200 members by year end. That is important because it affords us the financial stability needed for the organization and allows us to focus energy in areas that provide greater member benefits. We may face a bit of a challenge because of the impact of recent hurricanes, but hope to overcome that.

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We also added two new National Officer positions to develop initiatives and relationships in the hospitality industry and the military. Tom Macrina and Rene Marquis were appointed to fill them and are developing strategies for us to pursue in the coming years that we hope will increase membership.

Collaboration has been our hallmark and it has increased with new Officers and Directors. Over the past few months I had the opportunity to observe the relationships of our National Officers and had the opportunity to work with them or support their efforts. The level of collaboration observed today is far beyond what has been evident at the national level since first being elected to a national office in 2002.

What are some of the challenges for the future and how can we address them? The principal areas that require our attention over the upcoming three years are described below, and your assistance with each will be appreciated.

1. Branding. As noted in previous reports and communications, we need to do more to build the brand of the Chaîne; we launched our current efforts 3 years ago. At the time some did not know what the term meant and, today, some use it without knowing what has been done and is in our future. We are a great secret and no longer want to be hidden from view. We want others to know about us, especially in the professional world (all hospitality and œnology industry areas).

2. Communication. The communication skills of our society have varied in recent times, and not all for the better. As Tony Award Winning Director Christopher Ashley (Artistic Director of the Tony Award winning La Jolla Playhouse) has stated, “Over the last two decades, the internet has completely upended our lives. It has thoroughly revolutionized almost every facet of our existence: how we communicate, how we shop, how we consume media, and – perhaps most radically – how we connect with each other. Social media platforms such as Facebook, Instagram, Twitter and YouTube allow us to reach a potentially limitless audience of friends and strangers. And yet for the ways it allows us to communicate with each other, the internet can paradoxically leave us feeling lonelier and less connected.”

a. In our Chaîne world, social media is beginning to be used and we need to do more with it; help us grow this over the next three years! b. More challenging has been the failure of some to communicate directly with others or their difficulty with miss-managing of facts, both detracting from our ability to collaborate and work together for the common good of the organization. It is my hope that we will continue to embrace personal communications (talking with each other), as that contact not only benefits the organization, and develops the camaraderie of which we speak and, just as important as the friendships and relationships, is the key to bettering our Chaîne.

3. Chaîne Foundation. Bailli Délégué Honoraire David Wilson described the Chaîne Foundation as the “heart and soul” of our organization. Many members don’t know about it and still more don’t know what it does. Over the years it may have lost its way and we missed opportunities. Under the leadership of John Burson and with assistance from its energized and engaged Board it will take us to new places. Newly appointed Trustees are already having an impact. We are reinventing relationships of the past that fell into disrepair; restoring and rebuilding relationships with the Culinary Institute of America, Johnson & Wales, the American Academy of Chefs, and others. Just as important is the expansion of relationships with other fine culinary institutions and hospitality programs throughout the Bailliage des Etats-Unis. Help us grow the Foundation, help us nourish the relationships of the past, and help us create and grow new relationships.

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4. Institutional. We need to create an institutional nature of many of our relationships with those outside the Chaîne so that they continue when a transition in officers occurs. What we do needs to be done in a manner that may be perpetuated by those that follow us. Relationships should not end and new ones have to be developed.

5. Succession. We dedicate tremendous amounts of time and treasure to this wonderful organization and it is also important that we plan for and build for the future. In many instances, our “bench strength” is a weakness. We need to do a better job of bringing new leaders into the Chaîne. We need to identify the leaders of the future and educate and guide them-- those currently in our ranks, and those that join us. Many of you have heard me use the metaphor of a relay race relating to the handoff of the baton from one Bailli to another. That metaphor can apply at many levels. We need to get beyond having each new person that takes office (local, regional, and national) learning anew and, in many instances, instead have them the beneficiary of the guidance of a predecessor.

This may be the first time that you have seen or heard me state objectives for the future that do not include the word membership. It was not included in these five items because it is inherent in each, and all assist us in benefitting membership and growing the Chaîne. Yes, membership is still very important!

We brought more transparency to the organization over the past three years than ever before, and that continues. Upon a reading of the Minutes of Meetings of the Board Meetings you will note that some challenges were faced. That is in addition to continue to rebuild the Chaîne. It is our hope that these episodes are behind us and that we learned from them, although one remains yet to be concluded as trhe Board deals with it in accordance with our Bylaws. It is our hope that everyone’s time and energy will be better spent assisting the Chaîne team in the rebuilding efforts so that even greater success may be achieved as we continue our pursuit of progress and improvement. National Council Members have told me of the adversarial communication sent to them by counsel engaged by a member; it may be a first in our Society. It is the antithesis of camaraderie, It was counterproductive, inappropriate, and divisive, and made more so with inclusion of inaccurate information.

To continue the level of transparency brought to the Chaîne over the last three years, Minutes of all meetings of the Board of Directors (including those to be approved on October 14), for the period of October 29, 2016 through September 20, 2017, and the Minutes of the National Council Meeting of October 29, 2016 to be presented to the National Council for approval during its meeting on October 14, 2017 are among the Meeting Materials. It is possible that some may be sent as a supplement to the Meeting Materials.

Take note of those (you included, hopefully) whose assistance is evidenced by the inclusion of their names in lists that are a part of reports in these meeting materials.

 Officers  Directors  100% Club Members  Foundation Friends, Endowment Sponsors and Trustees  Committee Members  And others

Also take note of those whose names are not on these lists. 5

By reading the Minutes and Meeting Materials you will be better informed, learn of the work of the past year, decisions made and some yet to be made. Our successes are plentiful and many are reflected in the Reports of your National Officers and Minutes of Meetings.

Here are some take-a-ways to help you understand what was accomplished during the past year:

 We finished the year with an increase in membership for the third year in a row, for the first time since 2001! We hope to do that again this year.  We have the largest number of Mondiale members ever!  We have an impressive updated membership brochure that assists us in adding members! When you need it, ask our National Office staff to provide it. You can also access it 24/7 on our website.  We have a terrific trade show booth that can be made available to Baillis and others to promote the Chaîne and enticing potential members to complete an application! Some new Baillis may not be aware that it can be provided for use at major food and wine festivals (contact our National Office staff).  We had many approved Chaîne travel programs in 2017 (and more are on the way)!  We had 8 Regional Assemblages, a Grand Chapître In Las Vegas (and now in Chicago), Mondiale Weekend, our second Culinary Weekend, and a Brillat-Savarin trip resulting in more Chaîne travel opportunities for members!  We started a Chef Visitation Program (take advantage of it)!  We created Chef Training Facilities (and want more)!  We created Chaîne Kitchens, walls, and classrooms (and want more)!  We redid our website and Baillis are receiving information on creating website templates!  We again had a very high percentage of members (about 90%) contribute to the Chaîne Foundation last year and about the same number this year; the highest levels of member contributions since it started more than two decades ago, and that was through the “check-off” on dues notices! Raise your contribution this year.  We had the largest number of Foundation Friends ever!  We raised endowment funds for the Foundation for the first time ever in 2016 and increased the number and amounts this year!  We had testamentary gifts to the Foundation from esteemed Chambellan National Honoraire Jerome Adner, of the Buffalo Bailliage, and Dame de la Chaine Kaye Rahn, of the Lake Shore Bailliage, possibly the beginning of our Foundation legacy program!  We are continuing to look at everything, and with the addition of a fresh perspective of our new Executive Director, additional changes are being recommended and implemented!  We again had new Bailliages formed and restarted to help us rebuild the organization!  Just as important were the Chaînetastic events (almost 1,000) run by our dedicated Baillis for members all over the United States and the countries in which we have Bailliages!  Most accomplishments cost us nothing and some produced revenue!

Thank you for making it a Chaînesational Year!!!

Like you, we have been at work doing the things needed to take the Chaîne to a better place and improve the experience of our members. Chaîne officers worked hard to improve and expand our member communications, enhance benefits of membership, and provide assistance. Some statistical information can help you understand the breadth of improvement. That information and more is contained in the Membership Section of these meeting materials and officers’ reports and won’t be stated here. We ask

6 that you review and study the meeting materials to gain a better understanding of our operations and successes. And, while reading the materials, should you have ideas for innovation and change, then please let me know of them. Should you have a contact for creating a new Bailliage, let the Bailli Provincial of the respective region and let me know of that person and her or his contact information.

Thanks to Chargée de Presse des Etats-Unis Michelle Metter for leading the project of overhauling our website; quite a project! It is now complete, and awaiting input from Baillis for their templates to become operational. The other projects she directed were significant and assist us in making the Chaîne better. She will soon be announcing and providing details regarding a national partnering with EventBrite, available to all bailliages, and a public relations package. Our library of photographic images of the nature and quality for our website is not where it needs to be. That is being developed further. For those that have outstanding photographers, please send images to our Chargée de Presse des Etats-Unis Michelle Metter. You may want to direct your photographers to take pictures that you think we can use on a national level (on the website, promotional publications, and the like). This is in addition to your continuing submittals for Gastronome.

Thanks to Vice Chargée de Presse des Etats-Unis Marie Addario guiding the creation and editing of our Gastronome and Gastronome Extra! They have been vastly improved and the most recent issue of Gastronome is probably the largest and best ever! Thanks also to every Charge de Presse Provincial and Vice Charge de Presse for all the terrific articles and photographs that help our members know what is happening in our approximately 130 bailliages.

A revision to the Règlement Interieur is anticipated that will give us the opportunity to recognize members with ten years of membership.

Sommeliers and Toques.

Our Grand Echanson Ira Falk is creating institutional relationships that will help us create and maintain our programs and relationships well into the future, something that has been missing. This is something that should have been done before, but was not or, they lapsed. The relationships already forged with wineries and sommeliers over his first three months have us on target for tremendous improvement. His efforts with one producer will be evident when you enjoy Champagne Collet during the Thursday evening reception, the Friday evening dinner, and their tête de cuvée during Friday’s dinner.

Our 2018 Best Young Sommelier Winner Vincent Morrow placed third in the International Competition. Congratulations Vincent, a member of the San Francisco Bailliage. Planning for our Young Sommelier Competition 2018 is progressing. Ira has also been hard at work planning an amazing Mondiale in Paso Robles for May 2018, with registration materials to be available after the 1st of the year. The competition manual for the Young Sommeliers Competition will be online very soon.

Reimund Pitz as Conseiller Culinaire et des Professionnels is doing amazing things and attracting more talented chefs to our ranks. The recently revised competition manual for our competitions will be online this month. And much of this was done while dealing with the rebuilding and reopening of his Coq Au Vin Restaurant in Orlando, badly damaged during hurricane Irma. Reimund is the Manager for the 2020 ACF Culinary Olympics USA Team. Two past national winners of our Best Young Chefs Competitions competed for and made the Team along with other very talented chefs. We were also introduced to sponsor TurboPots. Meet owner and Chaîne Member Lee Huang at the Grand Chapître.

7

The Chaîne is all about having fun. That is why people join! It remains all about the Member Experience. It is all about events!

The importance of quality events cannot be overstated. One of our goals remains increasing the number of opportunities for outstanding Chaîne events; “the more the better” and at the same time elevating each to be just that, an event! Theme them, have fabulous wines, fantastic food, and members will retain their memberships and guests will say, “How do I become a member?” Give the members what they want: fun and camaraderie! It all begins and ends with extraordinary events; make them Chaînetastic!

And speaking of Chaînetastic events, our Gastronomique National (now Honoraire) Ira Falk and his team pulled the rabbit out of the hat with a spectacular Las Vegas Grand Chapître. While in attendance in Las Vegas, then Bailli and now Gastronomique National Mon Roldan was asked what he was going to do in Chicago because last year’s events were so wonderful. He was heard to responding, “Slit my throat.” Fortunately, he did not. Instead, he and his Team Chicago created an amazing series of events and dining experiences for your enjoyment. While all will be fabulous, the grandeur of holding our Gala Induction Dinner at The Art Institute of Chicago will be amazing. There maybe only 5 or 6 other comparable venues in the world that could host the likes of this event. Hold on to your hats in the “windy city”, and enjoy this amazing evening among the giants of the art world.

We are making up for missed opportunities!

We missed many opportunities over the decade or so of 2005–2014. On July 1, 2014, we began a progressive and aggressive agenda with two key precepts in mind: being creative and finding the opportunities missed during the prior decade. We are continuing that agenda by using changed dynamics, people with terrific ideas, and, with their able assistance, improving the Chaîne and enhancing the benefits of membership; making up for lost time. Our brand is building. Corrective actions have begun to recapture lost opportunities and create new ones. We have much to do in the next 32 months. We are but place holders in office running a relay, and hope that when we pass the baton in July 2020 (the 60th year of the Chaîne, that it will be much improved over where we found it. We continue with forward thinking, new energy, new ideas, innovation, and creativity; and that is reflected in a long list of successes and more to come.

Thank you to all of you that have helped along the way and continue to collaborate and work with us and have cast aside the politics of the past; they have no place in the Chaîne! Nor do divisive communications. Once again, thank you for the thousands of hours of hard work as dedicated, energetic, creative, and enthusiastic officers, volunteers all (and with the assistance of our dedicated and hard-working National Office staff of Kevin, Linda, Sue Ellen, and now Kathy). Yes, you read that correctly, we added a new staff member to better serve your needs and those of our Members.

Thank you to each and every one of you that worked as a part of the Chaîne Team!!! The Chaîne Team is getting it done! You were and are an instrumental part in the accomplishments.

At most National Council Meetings over the past two and one-half decades, amendments to our Bylaws have been proposed (more than 200). This year there is only one and it is presented with a unanimous recommendation for approval from the Board relating to Brillat-Savarin and its Operating Manual. I heartily recommend approval of both and, as indicated, the Board unanimously does as well.

8

Chaîne officers as a group are an enlightened, creative, progressive, and dynamic group, thinking outside the box, and looking for ways to make sure that Chaîne membership has its benefits (and more so each year), and that you have the assistance you need in whatever your office or role. Help us to help you! Let us know how we can help you and how we, together, can make the Chaîne better. Your ideas will benefit our members and help the Chaîne in our relentless pursuit of excellence and accomplishment.

I look forward to being with many of you in Chicago next week. For some of us it will be working for the benefit of the Chaîne and benefits for members, while sharing camaraderie. Thank you for providing me with the opportunity and privilege to serve you and our wonderful Society!

Most important, thank you to each and every National Council Member (all volunteers) for what you have done and continue to do!

Vive la Chaîne!

9

Policy on Chaîne des Rôtisseurs Travel Programs/Events [Amended September 20, 2017]

This travel policy and expense reimbursement policy applies to trips approved by the Confrérie de la Chaîne des Rôtisseurs des Etats Unis (“Chaîne”), including nationally sponsored travel programs (e.g. Société Mondiale du Vin) and those sponsored at the regional and local levels. Those members of the Chaîne wishing to lead a travel program shall adhere to the directions and guidance stated below, and where Bailli Délégué approval is needed, submit his or her proposal through the Executive Director.

Bailliage Events

The planning and carrying out of Bailliage activities are the responsibility of the Bailli of the Bailliage and the chapter officers. The Bailliage is free to publicize its events to its members and the members of any other Bailliages whose Bailli consents to this, to members in their own region with the consent of the Bailli Provincial of the region, and to the Board of Directors or the National Council with the consent of the Bailli Délégué. The intended travel activity must be clearly presented as an event of the specific Bailliage for its members, not as a regional or national event. Any event that includes participants that are not members of the Bailliage (and his or her spouse or significant other) are either Regional or National Events and the provisions that follow address them.

Regional Events

For an event or activity to be publicized as a regionally sponsored event, it must have the approval of the Bailli Provincial of the respective region, the active involvement of the region’s officers and the expected participation of enough of the region’s members to make it viable. The activities will normally be one-time events, not an ongoing series aside from Regional Assemblages or Société Mondiale du Vin events. The region is free to publicize such events to Chaîne members in that Region and to those in other Regions with consent of the pertinent Bailli Provincial and, with the consent of the Bailli Délégué, to the Board of Directors or the National Council. Such activity must be clearly presented as an event of the region, not as a nationally sponsored event. Care should be taken to assure that the event is of Chaîne quality and will be a credit to the society.

National Events

Before an event may be promoted as a National travel event/program, it must be submitted for and have the approval of the Bailli Délégué. The process for approval is stated below. Once approved by the Bailli Délégué, the planned trip may be listed on the national event calendar on the Chaîne’s website, in Gastronome, Gastronome Extra!, and other publications. Organizers must submit the proposal at least 6 months prior to the Grand Chapître and/or at least 6 months prior to the Gastronome deadline, depending upon the nature of the trip to allow for the approval process and for publication of a concise itinerary to be published with pricing for prospective travelers. Trips that are proposed to be offered to the membership without a set itinerary and complete trip pricing will not be approved. Such an event should be carefully picked to be universally interesting and be fitting as an event of the

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society. The regular National Board Meetings, National Council Meetings, Young Chefs and Young Sommeliers Competitions, are not included in this description as they are separately addressed in the Chaîne Expense Reimbursement Policy. The types of events covered by this Policy are Chaîne trips, and they may include land trips and cruises. They may include Société Mondiale du Vin trips to various wine producing areas. These trips can be excellent when carefully planned and executed by capable professional leaders. Care should be taken to avoid duplications and conflicts of timing. However, popular trips may be repeated to allow greater participation while retaining the advantages of small group travel. National travel events/programs can be promoted and reserved through the National Travel Committee. No travel program shall be scheduled (and none will be approved) that conflict with the Grand Chapître, the Mondiale du Vin weekend, or the National Culinary Weekend as these may affect attendance at these important national events.

Procedures

Application/Approval Forms are required. They may be obtained from the Travel Committee Chair or the National Administrative Office. They should be accurately and completely prepared before submitting them to the Chaîne’s Executive Director at the National Office. Promptly following receipt, the Executive Director shall distribute copies of the proposal to the Bailli Délégué and the Travel Committee Chairperson. The Travel Committee Chairperson shall circulate the proposal to his/her Committee Members for comments and shall, within fifteen (15) days after receipt of the submission, make a recommendation to the Bailli Délégué for approval or disapproval. The approval of Chaîne sponsored travel programs shall be at the sole discretion of the Bailli Délégué.

A group or individual may plan an event in its entirety, potentially using past Chaîne sources, travel agents and contacts. The Bailli Délégué and the Travel Committee Chairperson shall be provided with the planned itinerary, including a preliminary budget and number of estimated attendees for review and approval. This proposal shall also include the minimum number of participants for the planned travel program to be operative and proceed. The Travel Committee Chairperson, after consultation with the Travel Committee, may indicate that the proposal as made is either acceptable, unacceptable or will provide tentative approval so that the travel program may be further developed. From that point on, the details of the event can be developed with more particularity.

Once the detailed plans are completed, a final proposal with all the particulars shall be provided to the Travel Committee Chairperson. The Chairperson will determine if the description is complete enough or if more information is needed. Once deemed complete by the Travel Committee Chairperson, a copy of the proposal shall be sent to the entire Travel Committee for approval. The proposal, once approved, will be sent by the Travel Committee Chair with a recommendation to the Bailli Délégué for approval, with a copy also provided to the Chaîne’s Executive Director. The Bailli Délégué will indicate approval, disapproval, or the need for changes before approval may be given. Once approved by the Bailli Délégué, instructions will be provided to the Executive Director regarding distribution of information relating to the approved program.

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If the approved travel program is a cruise or other travel arranged through a travel agent, then reservations for same will be handled by the travel agent responsible for the program. If there is no travel agency involved in the approved travel program, then the National Administrative Office will handle the distribution of the information and reservations unless other directions are provided by the Bailli Délégué.

Members who are going to participate will be required to pay a down payment to hold a reservation. They will be required to follow this up with full payment of the balance well in advance of the event and in accordance with the dates announced as a part of the promotion of the trip. The promoter of the trip should make certain that promotional materials include the recommendation that travel and trip insurance be obtained by each participant, which will be at his/her/their expense, and all risks relating to cancellation by a participant will be those of the participant and not of the Chaîne. The program announcement shall provide a clear statement of any refund or cancellation policy.

It is the general policy of the Confrérie de la Chaîne des Rôtisseurs des Etats-Unis to insist that any free goods (e.g. as one free traveler for every 15 as may be available on a cruise line) will be divided equally among those who pay to travel with the group or is to be used to enhance the value of the event for everyone concerned. Notwithstanding the foregoing, a pre- qualified Chaîne member (qualified by the Travel Committee) that develops and leads an approved travel program (i.e. cruise) may avail himself or herself and for one travel companion [travel coordinator cabin (TC)] to be occupied by that person and his or her travel companion, at no cost to him or her (and his/her traveling companion). The cost of any others traveling with the trip leader are to be paid for by him or her.

It is also the general policy of the Confrérie de la Chaîne des Rôtisseurs des Etats-Unis that if the trip is to be offered to the national membership there be a means by which funds are to be raised for the Chaîne Foundation. This should be a contribution of substance from the travel program proceeds and/or from the auction of an item as may be approved of by the Bailli Délégué and, if appropriate, and as approved, reference to same may be included in travel program announcements. This may be the auctioning at the next Grand Chapître of a stateroom for two donated by the cruise line or additional monies added to the cost of the trip, or some other method. This offer should be stated clearly in the proposal at the time first submitted. If a donation of something to be auctioned is to be made a certificate from the donor clearly stating a description of the gift must accompany the proposal or be provided within a reasonable time period recommended by the Travel Committee Chair and approved by the Bailli Délégué. Approval may be contingent upon delivery of the certificate or may be rescinded if the proponent fails to cause the necessary certificate to be provided within the stated time period.

From time to time, groups may opt to use outside “guides.” These guides are not Chaîne members, but rather professionals offering their commercial services to enhance the travel experience. In the event of a guide traveling with the group and performing services as leader of the trip, it will be approved policy to have the basic expense of the guide be included as a part of the cost of the trip.

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Those planning and promoting Chaîne sponsored travel programs may incur expenses in advance planning for the trip, but those expenses should be necessary expenses, not just for the sake of a private trip to the locale of the planned trip. The expenses incurred for advance planning are reimbursable and coverable only from the funds derived from the trip and payments made by trip participants. That is, the cost of same needs to be built into the cost of the trip for the participants. The person planning and promoting the trip needs to be mindful that such expenses need to be reasonable in amount so that the trip is fairly and properly priced. If such expenses are incurred and reimbursement is sought, the expense limitations and guidance provided by the Chaîne’s Expense Reimbursement Policy are to be followed to determine the amount reimbursable, and reimbursement above those limits is not to occur except with the approval of the Argentier or Executive Director.

As noted in the Chaîne’s Expense Reimbursement Policy, no exclusive marketing arrangements should be included in a proposal for a Chaîne sponsored trip. All trips submitted for approval and that will be included in the Chaîne Calendar must state intended plans for marketing that trip in the proposal for approval.

Commercial and For Profit Travel

It is anticipated that from time to time travel opportunities for Chaîne members may come from within the organization (i.e. Chaîne members) as contrasted with disinterested third parties. These programs may be developed, for instance, by Chaîne members who put together trips on an ad hoc basis and wish to offer them to the membership at large. These programs are to be held to the same criteria as used in the evaluation of other travel programs as described above and follow the same approval process. If requested by the Chaîne Executive Director, Travel Committee Chairperson, or Bailli Délégué, the Chaîne member shall provide a pro forma budget in advance to all of them.

Chaîne Foundation Name

If the name of the Chaîne Foundation is being used in connection with any announcements or publicity about a travel program, a copy of the proposal relating to same shall be sent to the Chairperson of the Chaîne Foundation prior to final approval being given. The Foundation Chairperson shall immediately communicate with the Bailli Délégué any comments that he or she may have.

Chaîne Policies

The Chaîne has policies regarding various matters, such as its Expense Reimbursement Policy (referred to above), Intellectual Property Policy for the protection of its name and trademarks and copyrights policy, this policy (stated above), and others. Members are required to adhere to them and those planning a trip shall be advised of same and copies of written policies may be made available upon request. h:\hs\chaine\travel\travel event policy final (v5).09202017 © 2017 by Confrérie de la Chaîne des Rôtisseurs, Ltd.

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REPORT OF THE TRAVEL COMMITTEE TO THE NATIONAL COUNCIL 2017

Once again your Travel Committee has had a successful year of journeys that have contributed generously to the coffers of the Chaîne Foundation!

In February, 2017, the Hillsborough Floating Assemblage celebrated their 17th adventure - this one to South Africa. Lois Gogol, Bailli Honoraire of Hillsborough, conducted this cruise solo, but was aided by South African locals Alison Rutowitz and Mark Kretschmer. A round trip Cape Town to Cape Town was preceded by and followed by local celebrations and a separate Safari was thoroughly enjoyed! The journey will bring back more of its participants for the 2018 cruise from Monte Carlo to Venice.

The amount of the Foundation contribution, thanks to the Auction at the Grand Chapître in 2016, was approximately $13,000.

Charlie Bennett ran three successful land trips –  June 7-16 to Italy, visiting the first producers in Chianti and Montalcino, plus cutting-edge Super Tuscan wineries like Sassicaia combined with impressive sightseeing to Cinque Terre and the beautiful hillsides of Barolo - all capped by a visit to the ever fascinating Venice.  June 21-July 21 to Spain and Portugal, with a visit to the remote and compelling Priorat district, plus Rioja and Ribera del Duero were topped by a three-star Michelin meal in San Sebastián and ultimately a luxurious finish along the Douro River in Portugal.  The July 3-13 trip to Germany, Austria, and Hungary saw far fewer participants, but they did explore the three great rivers of Europe: the Rhine, the Mosel, and the Danube, the romantic castles on the Rhine, Mozart in Salzburg, stately mansions in Vienna, and the wonders of Budapest and Tokaj. All together the trips contributed approximately $13,230 to the Foundation.

Bertrand de Boutray, with another of his famous trips to France, this time to Normandy, Paris and Provence contributed approximately $12,960.

Paul Haar ran another successful trip on the SeaDream yacht. The amount of the Foundation contribution, thanks to the Auction at the Grand Chapître in 2016 was approximately $12,500.

The committee has recommended a few changes to the Policy to ensure that more people will reach out to us to run these trips. Already in the works for 2018:  In April, 2018, Charlie Bennett, with the help of Ulf Buxrud, a single malt whisky expert and a member of both the Sweden and Naples Bailliages, will conduct a two week trip to Scotland and Ireland. On the itinerary: lots of excellent distilleries; castles; starred meals and the tutorial by Ulf, himself.  In May, 2018, Lois Gogol will be leading Hillsborough’s 18th Floating Assemblage. This one, is a two week cruise from Monte Carlo to Venice.  In early June or in November, 2018, a trip to Piemonte led by Suzanne Hoffman may occur; it is in planning. If in November, there will be a Truffle hunt. More details will be forthcoming soon.  In late June, 2018, we have a tentative trip to Eastern Europe. Plans are still in the works, but we hope to join with the Austrian Bailliage in Vienna for their 50th Anniversary, plus take a 7 night cruise from on the Danube on AMA Waterways, whose owner is a proud member of the Austrian Bailliage. As we disembark from the cruise, we will be transferred to the elegant city of Prague! We are working on the anticipated donation; but, as always, it will be substantial.  Last, but not least, Bertrand de Boutray anticipates offering a trip. We await his suggested itinerary as we speak and anticipate an announcement to members.

All trips will be announced timely and with details. All will raise money for the Chaîne Foundation.

The Committee continues to update the forms for a more organized Travel Program with the all- important fund-raising for the Foundation. Our Travel Policy was recently amended by the Board of Directors and a copy is attached to this report.

We welcome offers to get on our “Travel Wagon” and we will help them make their trips a success.

Respectfully submitted,

Sandra Kraft, Chair National Travel Committee of the Chaîne des Rôtisseurs des Etats‐Unis

Section 4

Argentier’s Report

To the Board of Directors and the Members of the National Council.

As your Argentier des Etats-Unis, I represent all members of the Chaîne for the United States. My job is to safeguard the treasures of our Organization through financial oversight and fiscal responsibility. I am working with our team in New Jersey, the Finance Committee, and our Board of Directors to properly plan our financial operations, monitor its performance against plan, assist in currency purchases to arbitrage our International commitments taking advantage of currency fluctuations, provide oversight in the compliance of management with policies set by the Board, and to review expenses submitted by Chaine members for compliance with authorizations and policy regarding these expenses.

The Fiscal Year ending June 30, 2017 will show an operating loss of $146,000+ for the year primarily caused by the transition of our former Executive director to a part time position while adding a replacement with corresponding recruitment costs, followed by his reduced role in financial operations during the transition; as well as consulting fees to redo our Web site and digital footprint that was anticipated (budgeted to be paid from surplus), including the use of more up to date digital communications, social media and outreach. Our Mondiale event went over budget, as well, by about $39,000. Postage and mailings were up due to multiple National election votes and proxy deliveries during the year. These losses were partially overcome with $60,000 in unrealized gains on investments leading to an overall loss of $76,000+ for the year (of which $45,000 was budgeted).

Our budget for the year ended June 30, 2018 has been completed and reviewed and approved by the Board. We are comfortable that the budget can be met if two conditions are met. First, that we can maintain and grow membership at or ahead of previous years rates. Secondly, that we do not have any material unexpected expenses occur that would burden the Chaine. Should either assumptions prove to be wrong, the budget could be insufficient, and we should redo our expectations if and when we realize that these estimates cannot be met.

Membership revenue continues to be the driving force of our Organization. It will be through your continued commitment of great food, drink, and camaraderie that we will continue to grow. We will attempt to stay ahead of our International dues cost responsibility by acquiring the Euro at below our projected cost for the fiscal year ended June 30, 2018. Currency fluctuations are constant and significant, and we will monitor these rates to try and purchase Euros below our budgeted conversion rate.

We have been issued a clean opinion for the audit of our fiscal year ended June 30, 2017 by our independent Certified Public Accountant. A copy of the auditor's report is in your Chapître meeting materials.

I am proud to serve you as your Argentier des Etats-Unis and am available to you for any questions or comments regarding the Finances of the Chaine.

Sincerely,

Stephen R. Gross, CPA, CGMA, CVA, CFF

Argentier des Etats-Unis Chambellan Provincial, Honoraire Bailli, Honoraire Maitre Restaurateur, Honoraire Officier Commandeur

Proposed Financial Budget for July 1, 2017 to June 30, 2018

2015 - 16 7/16 - 6/17 7/17-6/18 Budget Budget Budget

Income Dues 1,399,000 1,445,950 1,515,907 Other Revenues 88,000 72,500 80,000 Ads/Sponsorships 30,000 24,000 Interest & Dividends 18,000 15,000 20,000

Total Dues/Revenues 1,505,000 1,563,450 1,639,907

Expenses Administrative 535,000 486,000 534,000 Administrative Services 82,500 146,500 124,500 Executive Expenses 15,000 15,000 15,000 Ribbons 40,000 50,000 60,000 Member Support 25,000 40,000 40,500 Bailliage Support 73,350 65,000 55,000 Regional Support 20,000 15,000 15,000 National Meetings 63,000 65,500 68,000 International Meetings 40,000 35,000 35,000 International Agreement 351,050 364,862 380,693 International Fees 82,670 87,370 94,350 Publications 117,000 124,500 129,500 Internet & Web Site - See Foot Note 52,000 60,000 20,000 Mondiale 46,500 45,500 45,500 Brillat-Savarin 1,000 1,000 0 Income Taxes 2,500

Total Expenses 1,544,070 1,603,732 1,617,043

Over (Under) Budget -39,070 -40,282 22,864 Contribution from Surplus for: Purchases - New Website 45,000 50,000 0

Net Over (Under) Budget 5,930 9,718 22,864 Proposed Financial Budget for July 1, 2017 to June 30, 2018

2015 - 16 7/16 - 6/17 7/17-6/18 Budget Budget Budget FOOTNOTES

The dues income figure above is based on the following: Renewals - see * below 4685 5,020 New - members 750 925 Reinstatements - menbers 150 125 Promotions - members 100 150 Mondiale - members 2,300 2,491 Brillat-Savarin - 175 0

Exchange rate for 2017-18 and 2017-18 of 1.15 used for amount due on Paris Agreement * 17-18 Ren. are 85% of 16-17 Ren., Reins. & New Mem. less students and est. free members

Website training and additional development costs will remain part of revenue and not be taken from surplus

Detail for Dues

Dues - Renewal 925,000 950,450 989,655 Dues - New Members 138,625 153,625 162,575 Dues - Reinstatements 33,750 28,125 30,625 Induction Fees 172,000 176,375 183,150 Promotion Fees 10,000 15,000 15,000 Reinstatement Fees 15,000 12,500 12,500 Mondiale Dues 80,500 85,750 85,750 Mondiale Fees 18,000 18,000 18,000 Dues Brilliat Savarin 6,125 6,125 0

Total Dues 1,399,000 1,445,950 1,495,732

Detail for Revenues

Sale of Ribbons 45,000 40,000 45,000 Induction Reimbursement - Intl. 15,000 15,000 30,000 Ad Revenue 8,000 Proposed Financial Budget for July 1, 2017 to June 30, 2018

2015 - 16 7/16 - 6/17 7/17-6/18 Budget Budget Budget Sponsorships-Chaîne 10,000 9,000 Sponsorships-Mondiale 20,000 15,000 Sale of Accessories 20,000 17,500 20,000 Interest & Dividends 18,000 15,000 20,000

Total Revenues 106,000 117,500 139,000

Total Dues/Revenues 1,505,000 1,563,450 1,634,732

Detail for Administrative

Rent & Utilities 70,000 72,500 75,000 Telephone 10,000 7,500 4,000 Employees 370,000 321,000 370,000 Postage & Delivery 30,000 30,000 30,000 Printing & Mailings 15,000 20,000 20,000 Supplies 30,000 20,000 20,000 Other 10,000 15,000 15,000

Total Administrative 535,000 486,000 534,000

Detail for Administrative Serv.

Accounting/Audit/Legal/ 30,000 87,000 60,000 Insurance 40,000 42,000 42,000 Computer 12,500 17,500 22,500

Total Administrative 82,500 146,500 124,500 Services

Detail/Total for Executive Expenses

Executive 15,000 15,000 15,000 Proposed Financial Budget for July 1, 2017 to June 30, 2018

2015 - 16 7/16 - 6/17 7/17-6/18 Budget Budget Budget Total Executive 15,000 15,000 15,000 Expenses

Detail/Total for 40,000 50,000 60,000 Ribbons

Detail for Member Support

Diplomas 2,500 2,000 2,000 Badges & Pins 2,500 3,000 3,500 Credit Card Costs 20,000 35,000 35,000

Total Member 25,000 40,000 40,500 Support

Detail for Bailliage Support

Telephone 15,000 10,000 5,000 Travel - Inductions 30,000 30,000 30,000 Member Development 28,350 25,000 20,000

Total Bailliage 73,350 65,000 55,000 Support

Detail for Regional Support

Regional Support 20,000 20000 15,000 15,000 Proposed Financial Budget for July 1, 2017 to June 30, 2018

2015 - 16 7/16 - 6/17 7/17-6/18 Budget Budget Budget Total Regional 20,000 15,000 15,000 Support

Detail for National Meetings

Board Meeting 25,000 17,500 20,000 Comm. Meeting 3,000 3,000 3,000 Annual Meeting 5,000 10,000 10,000 Jeune Commis & Pastry Competitions 25,000 30,000 30,000 Travel - Gastronomique & ED 5,000 5,000 5,000

Total for 63,000 65,500 68,000 National Meetings

Detail for International Meetings

International Meetings 15,000 15,000 15,000 Young Chef Competition 10,000 10,000 10,000 Young Sommelier Competition 15,000 10,000 10,000

Total for 40,000 35,000 35,000 International Meetings

Detail/Total for International Agreement 351,050 364,862 380,693 International Fees 82,670 87,370 94,350 Proposed Financial Budget for July 1, 2017 to June 30, 2018

2015 - 16 7/16 - 6/17 7/17-6/18 Budget Budget Budget Detail for Publications

Natl. Chargé de Presse Expense 2,500 2,500 2,500 Edit & Type 40,000 42,500 46,500 Design 27,500 30,000 31,500 Paper, Print & Bind 35,000 37,500 37,000 Mailing 12,000 12,000 12,000

Total for 117,000 124,500 129,500 Publications

Detail for Internet & Web Site

Hosting 2,000 10,000 10,000 Development 50,000 50,000 10,000

Total for 52,000 60,000 20,000 Internet/Website

Detail for Mondiale

Medals & Plaques 1,000 1,000 1,000 Diplomas & Mem. Card 1,000 1,000 1,000 Inductions 2,500 1,500 1,500 Meetings 1,000 1,000 1,000 Mailings 1,000 1,000 1,000 Young Sommelier 40,000 40,000 40,000

Total for 46,500 45,500 45,500 Mondiale

Detail/Total for Proposed Financial Budget for July 1, 2017 to June 30, 2018

2015 - 16 7/16 - 6/17 7/17-6/18 Budget Budget Budget Brillat-Savarin 1,000 1,000 0

Income Taxes 2,500

Total Expenses 1,544,070 1,603,732 1,617,043

Section 5

Audit Committee Report

AUDIT COMMITTEE REPORT CONFRERIE DE LA CHAINE DES ROTISSEURS, LTD and CONFRERIE DE LA CHAINE DES ROTISSEURS FOUNDATION, INC. OCTOBER 5, 2017

The Audit Committee of the Confrerie de la Chaine des Rotisseurs, Ltd. (“La Chaine”) and the Confrerie de la Chaine des Rotisseurs Foundation, Inc. (“Foundation”) (together, La Chaine and the Foundation are referred to herein as the “Chaine”) was engaged by the Board of Directors to perform an annual review of the Chaine’s financial reporting, internal controls, audit functions, administrative processes and required tax return filings for the period ended June 30, 2017 (the “Review Period”).

AUDIT COMMITTEE Ann Sanford, Chair Toledo, Ohio Mark Bermann Houston, Texas Allen Kutchins Chicago, Illinois

AUDIT COMMITTEE FINDINGS

1. The Audit Committee most strongly emphasizes, (as did the prior committee) that the ongoing operating losses year after year are unsustainable to the organization. (See Exhibits). Though each year’s loss may represent annual non-recurring items, the cumulative effect is still very much a loss. The investments owned by the Chaine have therefore declined over time as principal must be withdrawn to cover the losses. This year the extra expenses were a result of professional fees spent for legal, Mr. Braunstein’s consulting, headhunter expense for Mr. Dunn’s hiring, new website design, and postage for extra balloting. Without the market value increase of the investment portfolio, the organization’s finances would be more precarious than they already are.

This is NOT a situation that growth of membership alone will solve; rather, the current growth of just over 1% annually has minimal effect. The membership would have to triple to eliminate the 2017 loss. With increased competition from many other venues for fine dining it is unrealistic to expect membership growth to cover the deficits.

The audit committee recommends that the board have a draconian discussion about ALL cost-saving/revenue-increasing ideas, not limited to:

 Increasing Dues  Canceling or not holding events which lose money  Curtailing paid travel reimbursement  Enforcing lead time for notice of induction material shipping, and charging shipping costs to the chapters which ignore the lead time

These are items which for-profits and non-profits have implemented successfully over recent years and there is no reason that the Chaine cannot act responsibly in cutting costs.

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AUDIT COMMITTEE COMMENTS/FOLLOW-UP

1. Prior audit committee recommendations were reviewed and it appears that most items have been properly rectified. Expense reports are being submitted on a timely fashion, inventory has been accounted for, and accounts have been opened properly in the name of the Chaine for purposes of exchanging dollars for euros and wiring to Paris. Mr. Braunstein is continuing in a limited role as consultant for financial record-keeping, but plans to be phased out by calendar year-end. The fiscal year-end continues to be June 30. 2. The Audit Committee also continues to recommend that the investments of both the Chaine and the Foundation be reviewed by an investment committee at least quarterly, and that proposals be obtained by money managers who can invest the funds of the Foundation that are currently in cash and not needed for scholarship disbursements over the next twelve months. 3. Last year’s Audit Committee report contained two full pages referencing board communications and the impact on the organization of disputes. The Committee is concerned that the overall operations and finances of the organization are greatly impacted, as well as the morale, by ongoing legal challenges. The audit review itself was interrupted by a long phone call for the Board to discuss the latest issue. This impacted the ability of the Audit Chair to complete the desired verifications of the committee. 4. The Audit Committee hereby requests that the Bylaws Committee create an amendment to the Bylaws creating an Executive Committee. Having an Executive Committee would reduce the time spent by the larger Board in managing outcomes; increase the confidentiality of sensitive situations; and improve the ability to react quickly when necessary, thus avoiding expensive lawsuits; all without diminishing the power of the full Board. Chaine leadership in the form of an Executive Committee should work to contain and not inflame disagreements, so that the goals of the Chaine may be served.

Respectfully submitted,

2017-2018 Chaine Audit Committee Ann Sanford Mark Bermann Allen Kutchins

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EXHIBITS

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Section 6

Membership Information

Chaîne des Rôtisseurs Committee Members October 7, 2017

Audit Committee Mr. Leo R. Flischel Mr. Colin Hazama Ms. M. Ann Sanford, Chair Mr. David William Greenlee Mr. Thomas Alan Hannum Mr. Mark W. Bermann Dr. Philip I. Kress Mr. Raimund Hofmeister, CMC Mr. Allen I. Kutchins Mrs. Marilyn O. LaRocque Mr. Christopher Allen Koetke Dr. Bruce E. Liebert Mr. Herve Le Biavant Bailli Education Forum Committee Mr. Ken R. Loyst Mr. Thomas J. Macrina William Harris, Esq., Chair Dr. Judith Mazza Mr. Rene Marquis Mr. Eugene F. Daly Mrs. Leslie Ann Merle Mr. Ferdinand E. Metz Mr. George Elliott Mr. Robert A. Miller Mr. Steve M. Pagano Mrs. Cynthia F. Himmelfarb Dr. Samia Mounts Mr. Robert Warren Phillips Mr. Matthew N. Karstetter Mr. Percy Nikora Mr. Widjiono Purnomo Mr. James T. King Mrs. Teri M. Nishikawa Ms. Jill M. Kummer Mr. James F. Ray Election Committee Dr. Judith Mazza Mr. William Michael Saubert John H. Burson, Esq., Chair Mr. Dennis G. Shay Mr. Gregory Allen Schulmeier Mr. John Charles Fannin III Dr. Jorge L. Torres Mrs. Kathy H. Shay Dr. Dennis P. LeGolvan Mr. Roger Weatherburn-Baker Ms. Renee M. Wilmeth Finance Committee Baillis Provinciaux Committee Marketing/Advertising Mr. Stephen R. Gross, Chair Harold S. Small, Esq., Chair Subcommittee (Part of Mr. Matt Bunkowski Mr. Bertrand O. De Boutray Communications Committee) John H. Burson, Esq Mr. John Charles Fannin III Ms. Michelle Marie Metter, Chair Mr. Keith Lynn Chappell Mr. Alan R. Feuerstein, Esq. Mr. Brendan Neil Boylan Mr. William A. Hirsh Mr. William A. Hirsh Mr. Rex Falkenrath Mr. Heinz U. Hofmann Dr. Philip I. Kress Mr. Shelly B. Margolis Mr. Elliot Katz Maurice W. Nicholson, M.D. Mrs. Teri M. Nishikawa Mr. Robert A. Pressner Mr. William M. Salomon Mr. William Michael Saubert Mr. Simeon Yee Roldan Mont P. Stern, M.D Mrs. Elizabeth Spitler Mont P. Stern, M.D. Mrs. Susan L. Vareschi Mr. Roger Weatherburn-Baker Mr. William Vareschi Ms. Renee M. Wilmeth Conseil d'Honneur Committee Foundation Committee Brillat-Savarin Committee Mr. Heinz U. Hofmann, Chair John H. Burson, Esq., Chair/Trustee Mr. Heinz U. Hofmann, Chair Mr. Bert P. Cutino Dr. Dominick Addario, Trustee Mr. John L. Foy Ms. Lacey King, Helen Cappuccino, M.D., Trustee Ms. Jill M. Kummer Mr. George G. Chandler, Trustee By-Law Committee Mr. Martin S. Rakowitz Mr. Keith Lynn Chappell, Trustee Mr. Bruce W. Foudree, Chair Mr. Henry Schielein Mr. Eugene F. Daly, Trustee John H. Burson, Esq. Mr. Larry Shupnick Mr. Patrick Anthony Giacomini, Mr. William M. Harris, Esq. Trustee Culinaire Committee Dr. John R. Magauran, Trustee Communications Dr. Reimund D. Pitz, Chair Mr. Shelly B. Margolis, Trustee Ms. Michelle Marie Metter, Chair Mr. Michael Ty, Vice Chair Mr. Robert A. Pressner, Trustee Mrs. Marie Addario, Vice Chair Mr. Leslie L. Bartosh Mr. Michael Ty, Trustee Helen Cappuccino, M.D. Mr. Joseph Bonaparte Mr. Paul J. Damiano Ms. Jennifer Marie Denlinger Mr. James A. Gallivan Mrs. Lois F. Gogol Mrs. Linda Robin Du Brin Mr. Vikram Garg Mrs. Cheryl Kenny Mr. John Frank Flammang Mr. David Joseph Hackett Dr. B. Theo Mellion Chaîne des Rôtisseurs Committee Members October 7, 2017

Mr. Irwin Weinberg Mr. Charles B. Marshall Mr. William Claude Wortman Mr. David Burgess Merrill Ms. Virginia Philip Gastronomique Committee Mr. William E. Ridlehuber Mr. Simeon Yee Roldan, Chair Mr. Richard T. Smith Dr. Virgen M. Acosta De Oben Mr. George A. Staikos Mr. Dan A.W. Ketelaars Mr. Greg Wallis Mr. Ryan R. Loo Mrs. Ruth V. Manchester Policy & Planning Mr. Walter F. Renner, III Harold S. Small, Esq., Chair Ms. Franelle Rogers Mr. Keith Lynn Chappell Mr. Paul Schulze Mr. Bertrand O. De Boutray Mr. Michael Ty Ira A. Falk, Esq. Mr. John Charles Fannin III Governance Committee Mr. Bruce W. Foudree Mr. John Charles Fannin III, Chair Mr. Stephen R. Gross Mr. Bruce W. Foudree Mr. Heinz U. Hofmann Mr. Heinz U. Hofmann Mrs. Kimi J. Matar Ms. Renee M. Wilmet Ms. Michelle Marie Metter Dr. Reimund D. Pitz Membership Committee Ms. Renee M. Wilmeth Mr. Paul S. Haar, Chair Mrs. Marie Addario Travel Committee Mr. Eugene F. Daly Mrs. Sandra D. Kraft, Chair Mr. Bertrand O. De Boutray Dr. Vicki L. Altmeyer Ira A. Falk, Esq. Mr. J. Todd Arkebauer Mr. John Charles Fannin III Ira A. Falk, Esq. Mr. Alan R. Feuerstein, Esq. Mr. Heinz U. Hofmann Mr. William A. Hirsh Mr. R. Douglas Martinides Mr. Heinz U. Hofmann Dr. Charles B. Radlauer Dr. Philip I. Kress Mr. Walter F. Renner, III Mr. Steven D. Lustig Mr. Roger Weatherburn-Baker Maurice W. Nicholson, M.D. Mr. David A. Weinberg Dr. Reimund D. Pitz Mrs. Jan V. Pozzi Mr. William M. Salomon Mont P. Stern, M.D. Mrs.Susan Vareschi Ms. Renee M. Wilmeth

Mondiale Committee Ira A. Falk, Esq., Chair Mr. Richard Paul Groves, Vice Chair Mr. Joseph John D'Ambrosio Mr. David Matthew Glancy Mr. Geoff Labitzke Mr. Frank L. Machover Region Chapter 2017 June 30 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000 1999 1998 1997 1996 1995 1994 1993 1992 1991 1990 1989 1988 1987 1986 1985 1984 1983 1982 1981 1980 1979 1978 1977 Northeast Albany 89 96 96 96 96 94 89 81 81 84 90 88 87 89 93 87 88 83 76 69 60 60 62 59 57 58 54 46 46 43 44 46 43 34 31 27 23 32 30 26 2 Northeast Boston 98 109 99 99 95 103 106 111 105 109 96 98 104 117 118 126 120 127 131 123 124 123 119 118 119 117 112 112 115 111 103 102 100 96 90 86 82 75 74 71 73 Northeast Buffalo 89 83 65 68 63 56 52 51 47 50 42 45 39 42 47 53 60 55 52 55 52 51 56 64 65 61 57 62 60 62 50 34 44 39 44 48 53 46 49 33 44 Northeast Colonial New England 47 46 42 38 44 45 41 41 45 47 39 44 49 54 55 58 58 49 49 42 35 33 32 41 44 58 52 56 64 79 77 79 70 11 0000000 Northeast Connecticut 26 24 19 20 19 21 23 29 30 35 39 35 45 40 48 51 46 45 46 43 35 34 37 46 49 49 50 59 66 70 70 63 56 58 51 51 53 54 39 39 19 Northeast Hartford 29 25 26 28 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49 58 56 48 47 45 39 34 35 37 39 43 38 39 39 39 37 37 33 37 34 34 30 26 24 25 26 Pacific Northwest Monterey Peninsula 55 52 51 52 50 53 47 50 47 53 47 48 49 49 51 51 55 51 50 49 44 43 47 43 42 39 37 29 31 26 30 31 28 28 29 28 26 24 24 19 15 Pacific Northwest Napa-Sonoma (Napa Valley 50 42 48 46 41 20 4 5 10 19 37 42 10 12 18 30 30 29 35 39 34 38 41 50 51 62 71 43 41 44 53 55 61 71 72 52 39 47 41 28 16 Pacific Northwest Piedmont 00000000000000000000003657890000000000000 Pacific Northwest Portland 79345812151919323737372426293136363844454853555448433331242422202416191800 Pacific Northwest Puget Sound 0000000000000000000002520181713000000000000000 Pacific Northwest Sacramento 32 31 9 4 7 12 11 16 16 17 16 18 21 20 25 28 32 33 30 31 30 31 35 31 39 35 33 35 28 000000000000 Pacific Northwest San Francisco 56 55 49 46 16 29 24 18 26 33 32 35 36 40 38 40 45 42 44 51 53 48 50 55 53 56 57 60 62 63 48 46 39 42 43 43 47 45 41 43 43 Pacific Northwest San Francisco Peninsula 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00000000000000000000000001919167000000000000 Far West Golden West 000000000082021262728302827292832313131333837373636363531322500000 Far West Inland Empire 00000000000000013222624262317141270000000000000000 Far West La Jolla 56 51 45 40 36 42 43 38 41 44 47 47 44 45 47 37 32 33 34 30 33 29 24 30 36 38 35 26 26 26 32 35 32 29 32 35 42 38 30 26 20 Far West Laguna 72 71 80 77 50 52 45 48 44 55 50 53 59 61 74 62 58 62 62 53 53 52 50 49 48 44 44 41 41 38 30 3000000000 Far West Las Vegas 63 58 59 66 54 60 65 70 75 79 84 93 88 79 80 77 82 88 85 88 93 70 65 51 44 40 36 48 52 52 52 52 39 39 38 29 18 27 28 27 33 Far West Long Beach 000000000000000000000000023264135302026000000000 Far West Los Angeles 9 9 8 11 13 27 36 41 45 33 35 33 29 25 24 29 35 41 47 50 52 46 46 47 56 61 64 59 70 74 66 71 66 56 54 51 57 59 12 15 17 Far West Montecito 000000061325212300000000000000000000000000000 Far West Newport Beach 35 33 40 47 45 39 39 38 40 52 56 56 60 61 41 37 37 44 44 41 37 27 27 23 25 25 26 24 31 32 38 39 35 33 29 34 30 32 30 30 24 Far West Orange Coast Riviera 000031384349566059524121000000000000000000000000000 Far West Palm Springs 38 42 39 40 35 40 44 49 50 45 48 46 48 41 42 44 44 44 36 47 49 53 54 43 56 42 47 47 40 53 43 42 38 38 32 26 10 0000 Far West Palos Verdes 000000000000000000000000032322313000000000000 Far West Phoenix 000000000000031332834313441404438434752000000000000000 Far West Reno 70 67 59 62 62 66 69 70 69 74 73 59 53 46 47 45 49 42 36 31 29 37 44 43 42 50 36 38 34 30 00000000000 Far West Salt Lake City 58 56 54 54 56 51 49 49 51 53 51 54 54 55 52 55 52 56 52 52 52 51 50 46 45 47 46 46 49 44 46 47 44 40 38 38 35 36 34 32 29 Far West San Diego 67 70 85 80 81 92 97 87 70 72 82 74 68 60 54 50 45 49 50 33 22 24 25 22 25 28 28 31 31 28 00000000000 Far West Santa Barbara/Ojai 20 23 25 22 25 24 21 23 26 31 39 38 48 67 55 43 33 39 33 20 18 13 15 20 16 24 32 39 30 32 14 18 000000000 Far West Santa Fe 58 38 33 29 30 32 32 28 27 29 27 24 20 18 18 14 22 22 32 46 42 0000381018100000000000 Far West Santa Monica Bay 00000000000000008881131281212291819111000000000 Far West Santa Ynez Valley 21 21 22 27 20 21 27 26 21 25 24 23 27 35 45 34 35 38 36 31 26 00000000000000000000 Far West Scottsdale 28 12 5 9 8 12 17 19 27 40 49 52 66 0000000000000000000000000000 Far West Sedona 69 66 61 62 67 69 61 53 50 39 36 35 30 31 30 34 31 37 39 38 37 33 34 29 26 28 22 20 0000000000000 Far West South Bay 00000000000041225172421231821192135530000000000000000 Far West South Coast 20 27 29 26 28 31 32 34 33 35 37 39 37 40 46 49 49 48 42 45 46 45 43 39 39 44 47 45 42 47 48 44 40 40 35 28 24 19 0 0 0 Far West Southern California 00000000000000000000000000000000000000474445 Far West Tucson 0000000000001220100491718212723251718000000000000000 Hawaii/Pacific Islands Guam 000000000000000011152236374650415251000000000000000 Hawaii/Pacific Islands Hawaii Island 17 16 23 24 11 11 13 13 14 19 23 29 35 40 45 38 38 42 45 42 48 48 45 47 42 39 40 37 32 30 30 25 27 28 32 35 31 27 25 17 46 Hawaii/Pacific Islands Honolulu 77 86 62 69 77 88 87 104 122 137 124 109 109 111 106 101 102 101 100 99 89 72 62 49 49 45 44 46 47 50 56 52 49 44 49 46 45 47 46 45 0 Hawaii/Pacific Islands Kauai/Oahu 75 66 69 68 63 53 51 51 53 47 50 63 64 72 83 74 86 92 84 73 56 48 45 44 33 29 20 20 23 30 27 25 400700000 Hawaii/Pacific Islands Maui 26 31 33 32 34 31 31 36 33 37 42 47 46 52 53 45 38 44 51 51 50 47 49 45 44 45 51 49 48 49 51 39 36 37 40 37 40 42 36 38 28 Member at Large Member at Large 116 131 138 125 133 158 170 138 140 155 125 120 123 141 142 153 149 148 147 172 112 113 116 121 148 130 133 129 125 136 114 145 155 175 113 87 75 81 65 46 43 TOTALS 5904 5783 5719 5621 5666 5781 5757 5798 6126 6792 6837 6995 6903 7248 7436 7508 7695 7682 7453 7272 7125 6738 6611 6545 6692 6780 6696 6471 6586 6303 5587 5355 4881 4539 4120 3806 3419 3264 2739 2531 2065 Region Total 2017 Total 2016 Total 2015 Total 2014 Total 2013 Total 2012 Total 2011 Total 2010 Total 2009 Northeast 558 562 546 551 565 545 524 526 563 Mid-Atlantic 610 566 552 534 539 555 515 558 518 South Central 571 553 529 548 576 595 617 670 764 Southeast 783 748 778 767 763 763 760 705 733 Caribbean/Atlantic 355 357 358 300 310 328 373 388 435 Midwest 691 676 664 626 635 668 655 633 656 Southwest 850 868 852 849 830 822 805 788 859 Pacific Northwest 440 425 411 409 418 422 405 417 455 Farwest 735 698 704 719 712 742 751 771 781 Hawaii/Pacific 195 199 187 193 185 183 182 204 222 Member at Large 116 131 138 125 133 158 170 138 140 Total 5904 5783 5719 5621 5666 5781 5757 5798 6126 100% Club 2017

Name Rank Chapter 1 Dr. Dominick Addario Bailli La Jolla 2 Mrs. Marie Addario Vice Chargee de Presse National La Jolla 3 Ms. Allison Marie Ahrens Bailli Denver Mile High 4 Dr. Vicki L. Altmeyer Vice Chancelier-Argentier Connecticut 5 Mrs. Vickie Lynne Baehner Vice Chargee de Missions Santa Ynez Valley 6 Mr. Stephen J. Benkowitz Bailli Dallas 7 Mr. Marshall L. Berenson Chambellan Provincial/Bailli Boston 8 Mr. William Andrew Brady Vice Conseiller Culinaire Colonial New England 9 Ms. Paulette Michelle Bruce Vice Conseiller Culinaire Sacramento 10 Mr. Louis L. Bruno, Jr. Bailli Westchester 11 Mr. Matt Bunkowski Bailli Santa Fe 12 Andrew Cappuccino, M.D. Vice Conseiller Gastronomique New York 13 Helen Cappuccino, M.D. Chargee de Presse Provincial/Bailli Buffalo 14 Gregory K. Chan, M.D. Vice Echanson Seattle 15 Mr. George G. Chandler Bailli Memphis 16 Mr. Keith Lynn Chappell Bailli Oklahoma City 17 Mr. Eric Alan Cooperman Bailli The Cliffs 18 Mr. Jose Rene Costa Bailli Charlotte 19 Mr. Joseph John D'Ambrosio Echanson Provincial New York 20 Mr. Paul J. Damiano Bailli Rhode Island 21 Mr. Thomas Damsgaard Vice Charge de Missions Houston 22 Dr. Carlton Ralph Daniel Bailli Jackson, Mississippi 23 Ms. Melissa P. Daniel, PHD Vice Chargee de Presse Jackson, Mississippi 24 Mr. Michael Dixon Vice Chancelier-Argentier West Palm Beach 25 Dr. Claude Dufresne Bailli Garden State 26 Mr. Gary C. Dunn Bailli Hartford 27 Ms. Raquel Marie Edelen Vice Chargee de Missions Anchorage 28 Mr. Derek J. Elder Chambellan Provincial/Bailli Jamaica 29 Mr. George S. Elliott Bailli Cincinnati 30 Ira A. Falk, Esq. Grand Echanson des Etats-Unis San Diego 31 Mr. John Charles Fannin III Bailli Provincial First State 32 Mrs. Sig Fehrman Vice Chargee de Missions Amelia Island 33 Mr. Alan R. Feuerstein, Esq. Bailli Provincial Virgin Islands 34 Mr. Thomas George Finck Bailli Treasure Coast 35 Mr. Dan W. Fitzgerald Vice Charge de Missions Fort Worth 36 Mr. Michael D. Foster Bailli Kansas City 37 Dr. Jennifer L. Gardner Vice Chancelier-Argentier Hartford 38 Mr. Stuart M. Goldberg Chambellan Provincial/Bailli Baltimore 39 Mr. Richard Paul Groves Vice Echanson des Etats-Unis Palm Beach 40 Mr. Paul S. Haar Chancelier des Etats-Unis Washington, DC 41 Mr. Glenn T. Hammer Chambellan Provincial/Bailli Monterey Peninsula 42 Mr. Erik B. Harrigan Bailli Albuquerque 43 Ms. Christina Anne Hemingson Vice Conseiller Gastronomique Sedona 44 Mrs. Cynthia F. Himmelfarb Chambellan Provincial/Bailli Nashville 45 Mr. William A. Hirsh Bailli Provincial Myrtle Beach 46 Mr. Heinz U. Hofmann Chancelier Delegue, Academie Brillat-Savarin Laguna 47 Mrs. Christine M. Hollinden Vice Chargee de Presse Houston 48 Mr. Steven Jones Bailli Nord Est de la Floride 49 Mr. Matthew N. Karstetter Chambellan Provincial/Bailli Delaware Valley 50 Mr. Elliot Katz Bailli San Francisco 51 Ms. Holly Anne Katz Vice Chancelier-Argentier Albany 52 Mr. James T. King Bailli Hawaii Island 53 Mrs. Tai R. King Vice Chargee de Presse Hawaii Island 54 Mr. Thomas J. Knox Bailli Philadelphia 55 Mrs. Daryl Kress Vice Chargee de Missions Laguna 56 Dr. Philip I. Kress Bailli Provincial Laguna 57 Ms. Jill M. Kummer Bailli Pittsburgh 58 Ms. Enid Latoni-Maldonado Vice Chargee de Missions San Juan 59 Mr. Eric D. Leterc Vice Conseiller Culinaire Kauai/Oahu 60 Dr. Scott A. Limstrom Bailli Anchorage 61 Mr. Ted Lippman Bailli Atlantic City

Page 1 8/16/2017 100% Club 2017

62 Ms. Janina Vanessa Loire Bailli Silicon Valley 63 Mr. Ken R. Loyst Bailli San Diego 64 Mr. Rene Marquis Conseiller Culinaire Provincial Tampa Sun Coast 65 Mrs. Kimi J. Matar Bailli Honolulu 66 Dr. Judith Mazza Bailli Washington, DC 67 Ms. Linda Reis McGovern Bailli Saint Louis 68 Mrs. Barbara Freidel McKnight Vice Conseiller Gastronomique Houston 69 Dr. B. Theo Mellion Bailli Wichita 70 Mrs. Jean Eason Moore Vice Conseiller Gastronomique Fort Worth 71 Dr. Samia Mounts Bailli Scottsdale 72 Mr. Robert T. Nicholson Vice Conseiller Gastronomique Hartford 73 Mr. Nicholas Passarelli, Jr. Vice Echanson Rhode Island 74 Mr. Martin Perham Bailli Salt Lake City 75 Mr. Christopher D. Phipps Vice Charge de Missions Dallas 76 Dr. Reimund D. Pitz Conseiller des Professionnels des Etats-Unis Orlando 77 Ms. Beth Poslusny Bailli Asheville 78 Mrs. Nadine A. Pressner Vice Chargee de Missions Tampa Sun Coast 79 Mr. Robert A. Pressner Chambellan Provincial/Bailli Tampa Sun Coast 80 Mrs. Ann Marie Procino Vice Charge de Medias Sociaux Triangle 81 Dr. Michael Alessandro Procino Bailli Triangle 82 Mr. Widjiono Purnomo Conseiller Culinaire Provincial Albany 83 Mrs. Nancy Eileen Radlauer Bailli Miami 84 Mrs. Kerri-Anne E. Reckord Vice Chargee de Presse Jamaica 85 Mr. John Regis Vice Charge de Missions San Juan 86 Ms. Franelle Rogers Conseiller Gastronomique Provincial Houston 87 Mr. G. Neal Rogers Vice Echanson Dallas 88 Mr. William M. Salomon Bailli Provincial San Antonio 89 Mr. Kelly Sanders Vice Charge de Missions Kauai/Oahu 90 Ms. M. Ann Sanford Bailli Toledo 91 Mr. Dennis G. Shay Bailli Austin 92 Mrs. Kathy H. Shay Chargee de Presse Provincial Austin 93 Mr. Joseph Sheehan Bailli Sacramento 94 Mrs. Dlorah O. Sheffield Bailli Space Coast 95 Harold S. Small, Esq. Bailli Delegue des Etats-Unis San Diego 96 Mr. George A. Staikos Echanson Provincial Garden State 97 Mr. Craig C. Surdy, CCM, CCE Bailli Palm Springs 98 Mrs. Sally Ann Swanson Vice Chancelier-Argentier Silicon Valley 99 Ms. Susan A. Teiser Bailli First State 100 Mr. Michael Ty Vice Conseiller Culinaire des Etats-Unis Las Vegas 101 Mr. Enrique Umpierre Bailli San Juan 102 Mr. Curtis L. Urling Vice Conseiller Gastronomique Anchorage 103 Mr. George Van Setter Vice Charge de Missions Naples 104 Dr. Anwar M. Vardag Bailli Boca Raton 105 Mrs. Doris F. Vardag Vice Chancelier-Argentier Boca Raton 106 Mrs. Susan L. Vareschi Bailli Provincial Bonita 107 Mr. William J. Vareschi Bailli Bonita 108 Mr. Jean-Yves Vendeville Bailli Savannah 109 Mrs. Elena Wahbeh-Foster Vice Chancelier-Argentier Kansas City 110 Mr. Thomas R. Wahl, Jr. Bailli Rochester Finger Lakes 111 Mr. James D. Wallick Chambellan Provincial/Bailli New York 112 Mr. Gregory Charles Wallis Bailli Indianapolis 113 Mr. Christopher D. Walther Bailli Milwaukee 114 Ms. Leila Warren Bailli West Palm Beach 115 Mr. Roger Weatherburn-Baker Bailli Naples 116 Mr. Ranson W. Webster Chambellan Provincial/Bailli Reno 117 Dr. Melisande J. Wolff Bailli Palm Beach 118 Mr. James G. Wood Vice Charge de Missions Etoile Solitaire 119 Ms. Paula T. Woolsey Bailli Sedona 120 Mr. Eric Thomas Yeager Vice Chancelier-Argentier Baltimore

Page 2 8/16/2017 Share the Chaine Pins 2017

DATE Bailliage Name Pin Type 9/9/2016 Anchorage Ms. Raquel Marie Edelen Basic Pin 9/9/2016 Anchorage Dr. Daniel Sullivan Gonzales Basic Pin 9/9/2016 Anchorage Mrs. Deborah Marie Gonzales Basic Pin 9/9/2016 Anchorage Mr. Tanguy Yves Libbrecht Basic Pin 9/9/2016 Anchorage Dr. Scott A. Limstrom Basic Pin 9/9/2016 Anchorage Dr. Zac Steiner Basic Pin 9/9/2016 Anchorage Mr. John James Trautner Basic Pin 9/9/2016 Anchorage Mr. Curtis L. Urling Basic Pin 9/9/2016 Toledo John H. Burson, Esq. Basic Pin 9/9/2016 Toledo Dr. Mary Jane Martin Basic Pin 9/11/2016 Kansas City Mr. Michael D. Foster Silver Pin 9/11/2016 Kansas City Dr. Angela Garner Basic Pin 9/11/2016 Kansas City Mrs. Elena Wahbeh-Foster Bronze Pin 9/11/2016 Minneapolis Mr. John E. Thompson Basic Pin 9/12/2016 La Jolla Dr. Dominick Addario Silver Pin 9/12/2016 La Jolla Mrs. Marie Addario Silver Pin 9/12/2016 La Jolla Mr. Richard Woodrow Cox Basic Pin 9/12/2016 La Jolla Mr. Vearl Smith Basic Pin 9/18/2016 Nord Est de la Floride Mr. Robert J. Gray Basic Pin 9/18/2016 Nord Est de la Floride Mr. Rene H. Schiegg Basic Pin 9/24/2016 Austin Mrs. Linda Kay Goss Basic Pin 9/24/2016 Austin Mr. Richard Lynn Goss Basic Pin 9/24/2016 Austin Mrs. Elizabeth Falto Mannion Basic Pin 9/24/2016 Austin Mr. Steve Edward Mannion Basic Pin 9/24/2016 Austin Mr. Anthony E. Rondini Basic Pin 9/24/2016 Austin Mrs. Kathy H. Shay Basic Pin 9/24/2016 First State Mrs. Katherine A. Berg Basic Pin 9/24/2016 First State Mr. John Charles Fannin III Bronze Pin 9/24/2016 First State Mrs. Michelle C. Hannum Basic Pin 9/24/2016 First State Dr. Laurie Barbara Jacobs Basic Pin 9/24/2016 First State Ms. Susan A. Teiser Bronze Pin 9/24/2016 Galveston Mrs. Gretchen Reid Schulz Basic Pin 9/24/2016 Galveston Mr. Stephen Gary Schulz Basic Pin 10/22/2016 San Juan Dr. Juan Ernesto Ayala Basic Pin 10/22/2016 San Juan Ms. Enid Latoni-Maldonado Basic Pin 10/22/2016 San Juan Dr. Rochelly Medina-Soto Basic Pin 10/22/2016 San Juan Mr. Miquel Angel Prieto-Irizarry Basic Pin 10/22/2016 San Juan Mr. John Regis Basic Pin 10/22/2016 San Juan Ms. Palmira Rodriguez-Borras Basic Pin 10/22/2016 San Juan Dr. Maruja Santiago-Velez Basic Pin 10/22/2016 San Juan Mr. Augusto Schreiner Basic Pin 10/23/2016 Hartford Mr. Robert T. Nicholson Basic Pin 10/23/2016 Nassau Mrs. Heneliza Henry Basic Pin 10/23/2016 Nassau Mr. Marco J.C. Henry Basic Pin 11/1/2016 Baltimore Mr. Stuart M. Goldberg Silver Pin 11/1/2016 Baltimore Mr. Stuart M. Goldberg Silver Pin 11/1/2016 Baltimore Mr. Eric Thomas Yeager Basic Pin 11/1/2016 Baltimore Mr. Eric Thomas Yeager Basic Pin 11/1/2016 Bonita Hon. Josef B. Brown Basic Pin 11/6/2016 Dallas Mr. Stephen J. Benkowitz Basic Pin 11/6/2016 Dallas Dr. Sidney K. Gicheru Basic Pin

Page 1 Share the Chaine Pins 2017

11/6/2016 Dallas Mr. G. Neal Rogers Basic Pin 11/6/2016 Louisville Mrs. Andrea L. Armstrong Basic Pin 11/6/2016 Louisville Mr. Robert E. Armstrong Silver Pin 11/6/2016 Louisville Mr. Rand E. Kruger Basic Pin 11/6/2016 Louisville Mr. James L. Teegarden Basic Pin 11/6/2016 Louisville Mr. Skip Thoren Basic Pin 11/6/2016 Rochester Finger Lakes Mr. David J. Carpenter Basic Pin 11/6/2016 Triangle Mr. Robert Carmeron Bridger Basic Pin 11/6/2016 Triangle Dr. Dennis P. LeGolvan Basic Pin 11/6/2016 Triangle Mrs. Janet A. LeGolvan Basic Pin 11/6/2016 Triangle Mr. Gustavo Carlos Muzzolon Basic Pin 11/6/2016 Triangle Dr. Rajiv S. Parikh Basic Pin 11/6/2016 Triangle Mr. James G. Passe Basic Pin 11/6/2016 Triangle Mrs. Ann Marie Procino Basic Pin 11/6/2016 Triangle Mr. Jack S. Slaughter Basic Pin 11/13/2016 Delaware Valley Mr. Joseph P. Koye Basic Pin 11/13/2016 Delaware Valley Mr. Pierre H. Rausch Basic Pin 11/13/2016 Naples Mr. Alan C. Grossman Basic Pin 11/13/2016 Santa Ynez Valley Dr. Robert Leo Baehner Basic Pin 11/13/2016 Santa Ynez Valley Mrs. Vickie Lynne Baehner Basic Pin 11/13/2016 Santa Ynez Valley Mr. John H. Harmon Basic Pin 11/13/2016 Santa Ynez Valley Mrs. Teri Sue Harmon Basic Pin 11/13/2016 Santa Ynez Valley Mrs. Marlene Elizabeth Klamt Basic Pin 11/14/2016 Etoile Solitaire Ms. Jacqueline Day Basic Pin 11/14/2016 Etoile Solitaire Mr. Robert A. Epstein Basic Pin 11/14/2016 Etoile Solitaire Mr. James G. Wood Basic Pin 11/14/2016 Etoile Solitaire Mrs. Robyn L. Wood Basic Pin 11/14/2016 Houston Mr. Jonathan David Shear Basic Pin 11/20/2016 Colonial New England Mr. William Andrew Brady Basic Pin 11/20/2016 Colonial New England Mr. Nathaniel Kirkegaard Brown, Jr. Basic Pin 12/3/2016 Jamaica Ms. Gia Tonette Abraham Basic Pin 12/3/2016 Jamaica Mr. Philip Anthony Schwapp Basic Pin 12/6/2016 Lake Shore Mrs. Deborah Anne Long Basic Pin 12/6/2016 San Diego Mr. William Joseph Sudlow Basic Pin 12/10/2016 Asheville Mr. Jon Cary Findlay Basic Pin 12/10/2016 Asheville Mrs. Dawn H. Grohs Basic Pin 12/10/2016 Asheville Mr. George W. Morosani Basic Pin 12/10/2016 Asheville Mr. Brian Michael Sherwood Basic Pin 12/10/2016 Asheville Mr. Charles Wesley Thompson Basic Pin 12/10/2016 Buffalo Mr. Norman M. Nichols, II Basic Pin 12/10/2016 Laguna Mr. Bryan Alexander Stirrat Basic Pin 12/10/2016 Members at Large Ms. Barbara J. Zuppardo Basic Pin 12/10/2016 Scottsdale Mr. Clive E. Cussler Basic Pin 12/10/2016 Scottsdale Ms. Shelley A. Laycock Basic Pin 12/10/2016 Scottsdale Dr. Samia Mounts Basic Pin 12/10/2016 Scottsdale Mr. Christopher Russell Oldham Basic Pin 12/11/2016 Monterey Peninsula Mr. Robert Alvarado Basic Pin 12/11/2016 Monterey Peninsula Mr. Glenn T. Hammer Bronze Pin 12/11/2016 Monterey Peninsula Mrs. Stephanie Harkness Basic Pin 12/11/2016 Monterey Peninsula Arlen D. Lackey, DDS Basic Pin 12/11/2016 Monterey Peninsula Mr. Caldas Stamenov Basic Pin 12/15/2016 Atlantic City Margaret M. LaManna, M.D. Basic Pin

Page 2 Share the Chaine Pins 2017

12/15/2016 Palm Beach Mr. Richard Paul Groves Bronze Pin 12/15/2016 Palm Beach Dr. Melisande J. Wolff Basic Pin 12/18/2016 Memphis Mr. Dennis James Meyer Basic Pin 12/21/2016 New Orleans Mr. Rufus P. Cressend Silver Pin 1/9/2017 Palm Springs Mr. Steve Saxon Basic Pin 1/9/2017 Palm Springs Mrs. Laura Elizabeth Walsh Basic Pin 1/28/2017 Reno Mr. Gary W. Pestello Basic Pin 1/28/2017 Reno Mr. Theodore R. Stoever Basic Pin 1/28/2017 Sacramento Ms. Paulette Michelle Bruce Basic Pin 1/28/2017 Sacramento Mr. Jeb Umphred Burton Basic Pin 1/29/2017 San Francisco Ms. Kelly Armstrong Basic Pin 1/29/2017 San Francisco Mr. Nasser Mobarak Basic Pin 2/4/2017 Central Alabama Mr. Robert Crew Cawley Basic Pin 2/4/2017 Central Alabama Ms. Barbara Jean Geneux Basic Pin 2/4/2017 Central Alabama Mr. Loren F. Lunde Basic Pin 2/4/2017 Space Coast Mr. Dave Brown Basic Pin 2/4/2017 Space Coast Mrs. Kimberly Ann Brown Basic Pin 2/4/2017 Space Coast Mrs. Dlorah O. Sheffield Bronze Pin 2/18/2017 Amelia Island Mr. David Alexander Austin Basic Pin 2/18/2017 Amelia Island Mrs. Sig Fehrman Basic Pin 2/18/2017 Amelia Island Dr. E. Rawson Griffin, III Basic Pin 2/18/2017 Amelia Island Ms. Mary Pardue Basic Pin 2/18/2017 Amelia Island Mrs. Johnelle Foley Snyder Basic Pin 2/25/2017 Springfield Mr. James V. Antonacci Basic Pin 2/25/2017 Springfield Mr. Robert H. Bunn Basic Pin 2/25/2017 Springfield Mr. Richard B. Langer Basic Pin 2/25/2017 Springfield Mr. Sergio A. Pecori Basic Pin 2/25/2017 Springfield Mr. George W. Preckwinkle Basic Pin 2/25/2017 Springfield Mrs. Lynda Lee Preckwinkle Basic Pin 2/25/2017 Springfield Mr. David H. Radwine Basic Pin 2/25/2017 Springfield Ms. Amy K. Schmidt Basic Pin 2/27/2017 Bonita Mr. Derek E. Haynes Basic Pin 2/27/2017 Bonita Mrs. Maureen A. Lerner Basic Pin 2/27/2017 Bonita Mr. Brian Edwin Lord Basic Pin 2/27/2017 Bonita Mrs. Susan L. Vareschi Basic Pin 3/5/2017 Buffalo Dr. Guelfo Canali Basic Pin 3/5/2017 Buffalo Helen Cappuccino, M.D. Silver Pin 3/5/2017 Buffalo Mr. Calvin H. College Basic Pin 3/5/2017 Buffalo Mr. Dana Louis Cornell Basic Pin 3/5/2017 Buffalo Mrs. Lindsay Paige Cornell Basic Pin 3/5/2017 Buffalo Mrs. Constance B. Hadala Basic Pin 3/5/2017 Buffalo Mr. Jonathan Notarius Basic Pin 3/5/2017 Buffalo Mr. Anthony Panolfi Basic Pin 3/5/2017 Buffalo Mr. John Pollina Basic Pin 3/5/2017 Buffalo Mrs. Lori Ann Shepherd Basic Pin 3/5/2017 Buffalo Dr. Douglas R. Sillart Basic Pin 3/5/2017 Buffalo Mont P. Stern, M.D. Basic Pin 3/5/2017 New York Andrew Cappuccino, M.D. Silver Pin 3/26/2017 Atlantic City Dr. Peter A. Caporilli Gold Pin 3/26/2017 Atlantic City Ms. Danielle Devan DeSandis Basic Pin 3/26/2017 Atlantic City Mr. Frederick J. Kneble Basic Pin 3/26/2017 Atlantic City Mr. Ted Lippman Gold Pin

Page 3 Share the Chaine Pins 2017

3/26/2017 Atlantic City Dr. Keith David Strenger Basic Pin 3/26/2017 Atlantic City Dr. Scott W. Strenger Basic Pin 3/26/2017 Dallas Mr. Michael C. Davis, CCM Basic Pin 3/26/2017 San Antonio Mr. Clyde E. Guinn Basic Pin 3/26/2017 San Antonio Ms. Tomoko Hilton Basic Pin 3/26/2017 San Antonio Ms. Patricia L. Parker Weber Basic Pin 3/26/2017 San Antonio Mr. Fernando Salazar Basic Pin 3/26/2017 San Antonio Mr. George F. Smith Basic Pin 3/26/2017 San Antonio Mr. John T. Wade Basic Pin 4/2/2017 Miami Mr. J. P. Miquel Basic Pin 4/2/2017 Miami Mr. Bruce M. Ozga Basic Pin 4/7/2017 Myrtle Beach Mrs. Tracy Gramling DuRant Basic Pin 4/7/2017 Myrtle Beach Mr. Patrick Neil Kirby Silver Pin 4/7/2017 Myrtle Beach Mr. James Edward Lockemy Basic Pin 4/7/2017 Myrtle Beach Mr. Eric Christian Masson Basic Pin 4/7/2017 Myrtle Beach Mr. Barrie Nadi Basic Pin 4/7/2017 Myrtle Beach Mrs. Malalai Nadi Bronze Pin 4/9/2017 Virgin Islands Mr. John F. Foster Basic Pin 4/9/2017 Virgin Islands Mr. Waheed Hamed Basic Pin 4/9/2017 Virgin Islands Ms. Tegan Alexis Lucas Basic Pin 4/9/2017 Virgin Islands Mr. Frank L. Machover Basic Pin 4/9/2017 Virgin Islands Mr. Donald Schnell Basic Pin 4/22/2017 Fort Worth Mr. Glenn A. Adams Basic Pin 4/22/2017 Fort Worth Mrs. Barbara Boyd Cohen Bronze Pin 4/22/2017 Fort Worth Mr. Dan W. Fitzgerald Bronze Pin 4/22/2017 Fort Worth Mr. Conrad C. Heede Basic Pin 4/22/2017 Fort Worth Mrs. Jean Eason Moore Basic Pin 4/22/2017 Monterey Peninsula Mr. Lloyd T. Hardin, Jr. Basic Pin 4/22/2017 Oklahoma City Mr. Jack Martin Bair Basic Pin 4/22/2017 Oklahoma City Dr. Larry Joe Bradley Basic Pin 4/22/2017 Oklahoma City Mrs. Young Ran Yang Chappell Basic Pin 4/22/2017 Oklahoma City Dr. William Chesnut Dooley Basic Pin 4/22/2017 Oklahoma City Dr. Kar-Ming Fung Basic Pin 4/22/2017 Oklahoma City Mr. Phillip Lee Jody Basic Pin 4/22/2017 Oklahoma City Mr. John Casimir Kucewicz, Jr. Basic Pin 4/22/2017 Oklahoma City Ms. DeAnn Merritt Parham Basic Pin 4/22/2017 Oklahoma City Mr. Christopher M. Salyer Basic Pin 4/22/2017 Oklahoma City Mrs. Sharon Ann Smith-Kucewicz Basic Pin 4/23/2017 Houston Mr. Thomas Damsgaard Bronze Pin 4/23/2017 Houston Mr. Jeffrey A. Hollinden Basic Pin 4/23/2017 Houston Mrs. Barbara Freidel McKnight Basic Pin 4/23/2017 Houston Mr. John R. Swonson Basic Pin 4/29/2017 Denver Mile High Ms. Allison Marie Ahrens Silver Pin 4/29/2017 Denver Mile High Mr. Peter W. Janney Basic Pin 4/29/2017 Denver Mile High Ms. Lois E. Paul Basic Pin 4/30/2017 Indianapolis Mr. Glenn A. Balsamo Basic Pin 4/30/2017 Indianapolis Dr. Jennifer Anne Priddy Basic Pin 4/30/2017 Indianapolis Mrs. Jan H. Webber Basic Pin 4/30/2017 Indianapolis Ms. Renee M. Wilmeth Basic Pin 5/7/2017 Albany Ms. Renee A. Farley Basic Pin 5/7/2017 Albany Dr. Lawrence H. Flesh Basic Pin 5/7/2017 Albany Mr. Widjiono Purnomo Basic Pin

Page 4 Share the Chaine Pins 2017

5/7/2017 Cincinnati Mr. Leo R. Flischel Basic Pin 5/7/2017 Cincinnati Mr. Charles Andrew Hong Basic Pin 5/7/2017 Cincinnati Ms. Kathryn Elizabeth Merchant Basic Pin 5/7/2017 Cincinnati Mr. David Alan Millett Basic Pin 5/7/2017 Cincinnati Mr. Irwin Weinberg Basic Pin 5/16/2017 Toledo Ms. Susan Lynn Conda Basic Pin 5/16/2017 Toledo Mr. Joel R. Gorski Basic Pin 8/13/2017 Vail Ms. Sandra Lea Brown Basic Pin 8/13/2017 Vail Ms. Andrea Eddy Basic Pin 8/13/2017 Vail Mrs. Carolyn Woodward Pope Basic Pin 8/13/2017 Vail Ms. Carole Ann Watters Basic Pin 9/6/2017 Charleston Dr. Bobby Calvin Baker Basic Pin 9/6/2017 Charleston Mrs. Mindy R. Shanfeld Basic Pin 9/6/2017 Charleston Mr. Roger B. Shanfeld Basic Pin 9/6/2017 Charleston Mr. Chris Tragakis Basic Pin 9/6/2017 First State Mrs. Lorraine Jude Tragakis Basic Pin 9/10/2017 Kansas City Mrs. Elena Wahbeh-Foster Silver Pin 9/17/2017 Connecticut Dr. Vicki L. Altmeyer Basic Pin 9/17/2017 Connecticut Mr. John Francis Raccuia Basic Pin 9/23/2017 Laguna Mr. Collin Pattinson Thornton Basic Pin 9/24/2017 Anchorage Mrs. Paula Trimble Blachut Basic Pin 9/24/2017 Anchorage Ms. Raquel Marie Edelen Basic Pin 9/24/2017 Anchorage Mrs. Jan M. Henderson Basic Pin 9/24/2017 Anchorage Ms. Dé Shaunda Evette Hudson Basic Pin 9/24/2017 Anchorage Dr. Scott A. Limstrom Basic Pin 9/24/2017 Anchorage Dr. Mark A. Mitchell Basic Pin 9/24/2017 Anchorage Dr. Zac Steiner Basic Pin 9/24/2017 Anchorage Mr. Curtis L. Urling Basic Pin 9/30/2017 Austin Mr. K. Christopher Branch Basic Pin 9/30/2017 Austin Mr. Dan L. Buchanan Basic Pin 9/30/2017 Austin Mr. Steve Edward Mannion Basic Pin 9/30/2017 San Antonio Mr. Clyde E. Guinn Basic Pin

Page 5 2017 Chaîne des Rôtisseurs Membership September 1, 2016 ‐ June 30 2017

Chaîne Membership 2016 2017 2017 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Northeast Albany 96 81 0 0 8 89 ‐7 Northeast Boston 109 85 4 0 9 98 ‐11 Northeast Buffalo 83 70 0 0 19 89 6 Northeast Colonial New England 46 42 0 0 5 47 1 Northeast Connecticut 24 24 0 0 2 26 2 Northeast Hartford 25 23 0 0 6 29 4 Northeast Long Island 18 13 1 0 0 14 ‐4 Northeast Mid‐Hudson @ CIA 9930012 3 Northeast New Hampshire 620002 ‐4 Northeast New York 71 60 4 0 7 71 0 Northeast Rhode Island 36 29 0 0 2 31 ‐5 Northeast Rochester Finger Lakes 25 21 2 0 6 29 4 Northeast Vermont 220013 1 Northeast Westchester 12 6 1 0 11 18 6 Mid‐Atlantic Atlantic City 127 95 2 0 21 118 ‐9 Mid‐Atlantic Baltimore 22 18 1 0 15 34 12 Mid‐Atlantic Bergen County 20 20 0 0 1 21 1 Mid‐Atlantic Chesapeake 002024 4 Mid‐Atlantic Delaware Valley 57 55 1 0 11 67 10 Mid‐Atlantic First State 41 36 0 1 8 45 4 Mid‐Atlantic Garden State 49 39 2 0 3 44 ‐5 Mid‐Atlantic La Grande Cave du NJ 35 36 1 0 1 38 3 Mid‐Atlantic Lehigh Valley 33 29 2 0 0 31 ‐2 Mid‐Atlantic New Jersey 15 13 1 0 0 14 ‐1 Mid‐Atlantic Perpherique 15 13 1 0 2 16 1 Mid‐Atlantic Philadelphia 52 45 3 0 13 61 9 Mid‐Atlantic Washington, DC 100 91 4 2 20 117 17 South Central Asheville 47 40 0 0 6 46 ‐1 South Central Atlanta 36 27 5 0 3 35 ‐1 South Central Charleston 000000 0 South Central Charlotte 28 21 0 0 4 25 ‐3 South Central Chattanooga 12 10 0 0 0 10 ‐2 Chaîne Membership 2016 2017 2017 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 South Central Georgia Golden Isles 210001 ‐1 South Central Greenville 39 36 0 0 2 38 ‐1 South Central Hilton Head 550005 0 South Central Jackson, Mississippi 54 47 2 0 5 54 0 South Central Lake Oconee 710001 ‐6 South Central Memphis 39 35 1 0 4 40 1 South Central Montgomery (Central Alabama) 12 30025 ‐7 South Central Myrtle Beach 81 73 1 0 10 84 3 South Central Nashville 38 37 0 0 3 40 2 South Central Panama City 200000 ‐2 South Central Peachtree 50 44 2 0 2 48 ‐2 South Central Richmond 26 19 1 0 0 20 ‐6 South Central Savannah 01201922 22 South Central Spartanburg 30 28 0 1 0 29 ‐1 South Central The Cliffs 03201419 19 South Central Triangle 45 35 3 1 10 49 4 Southeast Amelia Island 24 20 0 0 7 27 3 Southeast Boca Raton 38 35 0 0 3 38 0 Southeast Bonita 66 61 0 0 5 66 0 Southeast Fort Lauderdale 20 15 2 0 0 17 ‐3 Southeast Miami 137 118 4 2 17 141 4 Southeast Miami Beach 18 17 1 0 1 19 1 Southeast Naples 136 120 3 0 17 140 4 Southeast Nord Est de la Floride 27 27 0 0 7 34 7 Southeast Orlando 52 33 2 0 1 36 ‐16 Southeast Palm Beach 30 21 3 0 11 35 5 Southeast Sarasota 44 37 1 0 2 40 ‐4 Southeast Space Coast 33 31 1 0 6 38 5 Southeast Tampa Sun Coast 57 52 1 0 5 58 1 Southeast Treasure Coast 04122128 28 Southeast West Palm Beach 66 56 1 0 9 66 0 Caribbean/Atlantic Grand Bahama 24 16 2 0 1 19 ‐5 Caribbean/Atlantic Grand Cayman 38 32 0 0 0 32 ‐6 Caribbean/Atlantic Jamaica 81 75 2 0 15 92 11 Chaîne Membership 2016 2017 2017 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Caribbean/Atlantic Mayaguez 58 53 1 0 0 54 ‐4 Caribbean/Atlantic Nassau 32 19 3 0 0 22 ‐10 Caribbean/Atlantic Ponce 35 35 3 0 0 38 3 Caribbean/Atlantic San Juan 67 46 4 0 20 70 3 Caribbean/Atlantic U.S. Virgin Islands 22 17 1 0 10 28 6 Mid West Chicago 131 110 4 0 0 114 ‐17 Mid West Cincinnati 96 85 1 0 6 92 ‐4 Mid West Des Moines 45 42 0 0 6 48 3 Mid West Indianapolis 37 32 1 0 5 38 1 Mid West Kansas City 40 39 1 0 3 43 3 Mid West Lake Shore 13 13 1 0 3 17 4 Mid West Louisville 10 830819 9 Mid West Michigan 35 33 2 0 7 42 7 Mid West Milwaukee 51 46 1 0 3 50 ‐1 Mid West Minneapolis 14 12 0 0 0 12 ‐2 Mid West Pittsburgh 74 66 0 0 10 76 2 Mid West Saint Louis 16 17 2 0 3 22 6 Mid West Springfield 79 77 0 0 7 84 5 Mid West Toledo 35 31 1 0 2 34 ‐1 Southwest Aspen 52 36 1 0 0 37 ‐15 Southwest Austin 30 25 3 1 11 40 10 Southwest Baton Rouge 12 10 1 0 0 11 ‐1 Southwest Beaumont 26 20 0 0 0 20 ‐6 Southwest Dallas 16 10 10 0 15 35 19 Southwest Denver, Mile High 38 28 0 1 9 38 0 Southwest Etoile Solitaire 40 34 1 0 6 41 1 Southwest Fort Worth 28 26 0 0 8 34 6 Southwest Galveston 64 52 2 0 3 57 ‐7 Southwest Houston 92 73 4 0 14 91 ‐1 Southwest Lacs et des Bois 31 30 0 1 0 31 0 Southwest Lafayette 310001 ‐2 Southwest Little Rock 11 820010 ‐1 Southwest New Orleans 100 93 0 0 3 96 ‐4 Southwest Oklahoma City 44 34 0 0 3 37 ‐7 Chaîne Membership 2016 2017 2017 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Southwest San Antonio 105 100 0 0 14 114 9 Southwest Shreveport 880008 0 Southwest Tulsa 91 77 2 0 5 84 ‐7 Southwest Vail 37 24 0 0 2 26 ‐11 Southwest Wichita 40 36 1 0 2 39 ‐1 Pacific NW Anchorage 45 42 1 0 10 53 8 Pacific NW Hillsborough 61 52 1 0 0 53 ‐8 Pacific NW Monterey Peninsula 52 47 1 0 7 55 3 Pacific NW Napa‐Sonoma 42 38 1 0 11 50 8 Pacific NW Portland 970007 ‐2 Pacific NW Sacramento 31 28 0 0 4 32 1 Pacific NW San Francisco 55 48 0 0 8 56 1 Pacific NW Seattle 100 87 5 0 4 96 ‐4 Pacific NW Silicon Valley 30 28 2 0 8 38 8 Far West Albuquerque 16 15 0 0 3 18 2 Far West Beverly Hills 36 30 1 0 0 31 ‐5 Far West Central Coast 220002 0 Far West La Jolla 51 38 2 0 16 56 5 Far West Laguna 71 58 0 1 13 72 1 Far West Las Vegas 58 48 7 1 7 63 5 Far West Los Angeles 970029 0 Far West Newport Beach 33 28 2 1 4 35 2 Far West Palm Springs 42 35 1 0 2 38 ‐4 Far West Reno 67 59 2 0 9 70 3 Far West Salt Lake City 56 50 1 0 7 58 2 Far West San Diego 70 57 5 0 5 67 ‐3 Far West Santa Barbara/Ojai 23 17 3 0 0 20 ‐3 Far West Santa Fe 38 35 3 0 20 58 20 Far West Santa Ynez Valley 21 16 0 0 5 21 0 Far West Scottsdale 12 14 2 0 12 28 16 Far West Sedona 66 58 2 0 9 69 3 Far West South Coast 27 19 1 0 0 20 ‐7 Hawaii/Pacific Hawaii Island 16 11 1 0 5 17 1 Hawaii/Pacific Honolulu 86 74 1 0 2 77 ‐9 Chaîne Membership 2016 2017 2017 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Hawaii/Pacific Kauai/Oahu 66 57 7 0 11 75 9 Hawaii/Pacific Maui 31 25 0 0 1 26 ‐5 Members at Large Members at Large 131 93 4 0 19 116 ‐15 5783 4922 190 15 777 5904 121

Chaîne Membership 2016 2017 2017 2017 2017 2017 Difference Region Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Northeast 562 467 15 0 76 558 ‐4 Mid‐Atlantic 566 490 20 3 97 610 44 South Central 553 466 19 2 84 571 18 Southeast 748 647 20 4 112 783 35 Caribbean/Atlantic 357 293 16 0 46 355 ‐2 Mid West 676 611 17 0 63 691 15 Southwest 868 725 27 3 95 850 ‐18 Pacific NW 425 377 11 0 52 440 15 Far West 698 586 32 3 114 735 37 Hawaii/Pacific 199 167 9 0 19 195 ‐4 Members at Large 131 93 5 0 19 116 ‐15 5783 4922 191 15 777 5904 121 2017 Chaîne des Rôtisseurs Spouse Membership September 1, 2016 ‐ June 30, 2017

Spouse Membership 2016 2017 2017 2017 2017 2016 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Northeast Albany 15 12 0 0 3 15 0 Northeast Boston 16 12 0 0 1 13 ‐3 Northeast Buffalo 13 11 0 0 4 15 2 Northeast Colonial New England 13 11 0 0 0 11 ‐2 Northeast Connecticut 660006 0 Northeast Hartford 430014 0 Northeast Long Island 540004 ‐1 Northeast Mid‐Hudson @ CIA 001001 1 Northeast New Hampshire 000000 0 Northeast New York 10 90009 ‐1 Northeast Rhode Island 220002 0 Northeast Rochester Finger Lakes 330014 1 Northeast Vermont 000000 0 Northeast Westchester 000000 0 Mid‐Atlantic Atlantic City 11 900211 0 Mid‐Atlantic Baltimore 221014 2 Mid‐Atlantic Bergen County 220013 1 Mid‐Atlantic Chesapeake 000000 0 Mid‐Atlantic Delaware Valley 6600410 4 Mid‐Atlantic First State 550038 3 Mid‐Atlantic Garden State 540004 ‐1 Mid‐Atlantic La Grande Cave du NJ 000000 0 Mid‐Atlantic Lehigh Valley 441005 1 Mid‐Atlantic Les Roses Culinaire 000000 0 Mid‐Atlantic New Jersey 220002 0 Mid‐Atlantic Perpherique 210001 ‐1 Mid‐Atlantic Philadelphia 440004 0 Spouse Membership 2016 2017 2017 2017 2017 2016 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Mid‐Atlantic Washington, DC 19 19 1 1 3 24 5 South Central Asheville 11 900211 0 South Central Atlanta 550016 1 South Central Charleston 010001 1 South Central Charlotte 760006 ‐1 South Central Chattanooga 000000 0 South Central Georgia Golden Isles 000000 0 South Central Greenville 440004 0 South Central Hilton Head 110001 0 South Central Jackson, Mississippi 10 90009 ‐1 South Central Lake Oconee 300000 ‐3 South Central Memphis 440004 0 South Central Montgomery 110001 0 South Central Myrtle Beach 22 18 0 0 5 23 1 South Central Nashville 330003 0 South Central Panama City 100000 ‐1 South Central Peachtree 230003 1 South Central Richmond 640004 ‐2 South Central Savannah 000055 5 South Central Spartanburg 330003 0 South Central The Cliffs 000066 6 South Central Triangle 431026 2 Southeast Amelia Island 870029 1 Southeast Boca Raton 11 10 0 0 1 11 0 Southeast Bonita 990009 0 Southeast Fort Lauderdale 430003 ‐1 Southeast Miami 22 20 1 0 2 23 1 Southeast Miami Beach 110001 0 Southeast Naples 18 17 0 0 1 18 0 Spouse Membership 2016 2017 2017 2017 2017 2016 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Southeast Nord Est de la Floride 770029 2 Southeast Orlando 860006 ‐2 Southeast Palm Beach 6410510 4 Southeast Sarasota 870007 ‐1 Southeast Space Coast 660017 1 Southeast Tampa Sun Coast 990009 0 Southeast Treasure Coast 010168 8 Southeast West Palm Beach 13 10 0 0 0 10 ‐3 Caribbean/Atlantic Grand Bahama 530003 ‐2 Caribbean/Atlantic Grand Cayman 880008 0 Caribbean/Atlantic Jamaica 13 12 0 0 4 16 3 Caribbean/Atlantic Mayaguez 23 21 1 0 0 22 ‐1 Caribbean/Atlantic Nassau 831004 ‐4 Caribbean/Atlantic Ponce 17 17 1 0 0 18 1 Caribbean/Atlantic San Juan 20 14 0 0 4 18 ‐2 Caribbean/Atlantic U.S. Virgin Islands 530025 0 Mid West Chicago 30 23 0 0 0 23 ‐7 Mid West Cincinnati 220013 1 Mid West Des Moines 11 10 0 0 1 11 0 Mid West Indianapolis 10 80019 ‐1 Mid West Kansas City 760017 0 Mid West Lake Shore 330014 1 Mid West Louisville 320024 1 Mid West Michigan 110034 3 Mid West Milwaukee 000000 0 Mid West Minneapolis 000000 0 Mid West Pittsburgh 200022 0 Mid West Saint Louis 110001 0 Mid West Springfield 770018 1 Spouse Membership 2016 2017 2017 2017 2017 2016 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Mid West Toledo 330003 0 Southwest Aspen 18 11 0 0 0 11 ‐7 Southwest Austin 9820414 5 Southwest Baton Rouge 110001 0 Southwest Beaumont 540004 ‐1 Southwest Dallas 102057 6 Southwest Denver, Mile High 850027 ‐1 Southwest Etoile Solitaire 13 10 0 0 3 13 0 Southwest Fort Worth 440048 4 Southwest Galveston 21 17 0 0 1 18 ‐3 Southwest Houston 15 11 2 0 3 16 1 Southwest Lacs et des Bois 11 11 0 0 0 11 0 Southwest Lafayette 100000 ‐1 Southwest Little Rock 000000 0 Southwest New Orleans 18 18 0 0 1 19 1 Southwest Oklahoma City 650016 0 Southwest San Antonio 33 30 0 0 6 36 3 Southwest Shreveport 330003 0 Southwest Tulsa 34 27 2 0 2 31 ‐3 Southwest Vail 530014 ‐1 Southwest Wichita 110001 0 Pacific NW Anchorage 330003 0 Pacific NW Hillsborough 14 14 0 0 0 14 0 Pacific NW Monterey Peninsula 110001 0 Pacific NW Napa‐Sonoma 320002 ‐1 Pacific NW Portland 210001 ‐1 Pacific NW Sacramento 220002 0 Pacific NW San Francisco 320002 ‐1 Pacific NW Seattle 22 20 0 0 0 20 ‐2 Spouse Membership 2016 2017 2017 2017 2017 2016 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Pacific NW Silicon Valley 340015 2 Far West Albuquerque 220002 0 Far West Beverly Hills 540004 ‐1 Far West Central Coast 000000 0 Far West La Jolla 20 15 1 0 4 20 0 Far West Laguna 9800311 2 Far West Las Vegas 420035 1 Far West Los Angeles 000000 0 Far West Newport Beach 9810110 1 Far West Palm Springs 650005 ‐1 Far West Reno 330003 0 Far West Salt Lake City 330025 2 Far West San Diego 13 12 2 0 1 15 2 Far West Santa Barbara/Ojai 541005 0 Far West Santa Fe 5500611 6 Far West Santa Ynez Valley 540015 0 Far West Scottsdale 010034 4 Far West Sedona 14 13 0 0 1 14 0 Far West South Coast 000000 0 Hawaii/Pacific Hawaii Island 220002 0 Hawaii/Pacific Honolulu 14 13 0 0 0 13 ‐1 Hawaii/Pacific Kauai/Oahu 13 11 0 0 1 12 ‐1 Hawaii/Pacific Maui 220013 1 Members at Large Members at Large 670018 2 945 811 23 2 150 986 41 Spouse Membership 2016 2017 2017 2017 2017 2016 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017

Spouse Membership 2016 2017 2017 2017 2017 2017 Difference Region Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Northeast 87 73 1 0 10 84 ‐3 Mid‐Atlantic 62 58 3 1 14 76 14 South Central 87 74 1 0 21 96 9 Southeast 130 117 2 1 20 140 10 Caribbean/Atlantic 99 81 3 0 10 94 ‐5 Mid West 80 66 0 0 13 79 ‐1 Southwest 207 169 8 0 33 210 3 Pacific NW 53 4900150 ‐3 Far West 103 89 5 0 25 119 16 Hawaii/Pacific 31 2800230 ‐1 Members at Large 6 70018 2 945 811 23 2 150 986 41

Section 7

By-Law Committee Report

PROPOSED AMENDMENTS TO RESTATED BY-LAWS

OF CONFRÉRIE DE LA CHAÎNE DES RÔTISSEURS, LTD.

(Originally Adopted March 3, 1990)

(As Amended October 29, 2016)

The Bylaws Committee, consisting of John Burson, Bruce Foudree (Chair), and William Harris, met on August 31, 2017, to consider various proposed amendments to the Bylaws. The Committee hereby submitted this Report to the Board of Directors for its consideration on September 20, 2017 an it was approved to be sent to the National Council.

Set forth below are proposed amendments to the Bylaws that were drafted in response to member requests.

The Committee has considered and prepared these amendments to accomplish the requested changes and believes they are consistent as to form with the requirements of the Bylaws.

Brillat-Savarin

Request and Nature of Change. After many years, Brillat-Savarin had an Operating Manual presented at the National Council Meeting in San Juan in 2015 and ratified by the National Council. Last year Charles Radlauer proposed a Bylaw Amendment to terminate Brillat-Savarin, and he withdrew it at the National Council Meeting and it was not voted upon. Brillat-Savarin has not provided any special benefit to members but has been an award area to provide recognition. Although dues were collected, they went to the operations of the Chaîne.

As a result, Bailli DéIégué Hal Small recommends revising the Brillat-Savarin Operating Manual so that (a) Brillat-Savarin remains a part of the Society but is not an “organization” or separate entity within the Chaîne, and (b) expenses and activities will be funded through fees and charges, and dues will no longer be charged. This requires amending the bylaws and the Brillat-Savarin Operating Manual (separately attached). Proposed text revisions appear below.

AMEND ARTICLE XVI TO READ AS FOLLOWS:

Article XVI ACADÉMIE DE GASTRONOMIE BRILLAT-SAVARIN

The Académie de Gastronomie Brillat-Savarin is both a discrete organization and a part of the Society. Its purpose is to encourage a technical and detailed understanding of foods, their preparation and effect on the senses; organize and

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support the dissemination of data in this connection, and conduct educational seminars; and, recognize, focus and promote excellence among the Society's Professionals involved in the Food Industry. The Académie shall be composed of Members of the Society who are either involved in the preparation of foods or its production, food critics, educators, writers, and scientists as well as amateur connoisseurs dedicated to promoting the education and enjoyment of fine food. It is the Society's intent that the Académie be, if feasible and possible, self- financing through revenues received through its initiation fees, annual duesfees and activity tariffs. Continued Membership in good standing in the Society is a condition of Membership in the Académie de Gastronomie Brillat-Savarin, in addition to other requirements as from time to time promulgated by the Society. The rules, regulations, and policy of the Académie shall be provided for in a document entitled “Operating Manual, Académie de Gastronomie Brillat-Savarin,” approved by the Board of Directors of the Society and submitted to the National Council for ratification. Modifications, additions, and amendments thereto may, from time to time, be promulgated by the Académie Committee of the Board of Directors, subject to approval by the Board of Directors’s approval, at which time it shall be deemed effective; and, thereafter, submitted to the National Council for ratification.

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OPERATING MANUAL L’ACADEMIE BRILLAT-SAVARIN [If approved by Board on 10/1 and ratified by National Council on 10/31, it will reflect, “Approved October 31, 2015 and, as amended, October 14, 2017”]

L’The Académie de Gastronomie Brillat-Savarin (“Académie”) is part of the Confrérie de la Chaîne des Rôtisseurs, Ltd. (“Society”) as referred to in its Bylaws (see below). Its purpose is to encourage a better understanding of foods, their preparation and effect on the senses, promote excellence among the Society’s Professionals involved in the Food Industry, and recognize individual achievements in the culinary arts. The L’Académie shall be composed of Members of the Society who are either involved in preparation of foods or its production, food critics, educators, writers, and scientists, as well as gastronomes and connoisseurs (amateurs) dedicated to promoting education and enjoyment of fine food. Members of L’Académie include all Foundateurs of L’Académie de Gastronomie Brillat-Savarin (both original Fondateurs and those recipients of the honorary Fondateur designation) and all Society Members shall also include eligible voting National Council Members (as defined in Society’s Bylaws, as they may be amended from time to time) and others that have paid the check-off amount for L’Académie on his or her dues notice for the year in which they wish to act as a Member of L’Académie that have paid the annual dues of the Académie in the respective fiscal year of the Society.

The L’Académie’s mission is to recognize individuals for exemplary service as described below andin the above categories by presenting them anthe Académie Brillat-Savarin Medal. In addition, a Jeune (Young) Professional will receive a financial achievement award. These awards will be presented by a member of the L’Académie and, whenever possible, the presenter will be selected or approved by the Bailli Délégué des Etats-Unis (“Bailli Délégué”) or if not designated by him/her, then by the Chancelier Délégué L’Académie de Gastronomie Brillat-Savarin des Etats-Unis (“Chancelier Délégué”). The L’Académie works closely with the Chaîne Foundation for the camaraderie and goals of the Society. The Académie plans to have travel-related events for its members and other events.

Who was Jean Anthelme Brillat-Savarin?

Jean Anthelme Brillat-Savarin (1755-1826) Born in the town of Belley, Ain, France, he studied law, chemistry and medicine. In 1789, he was part of the National Constituent Assembly. He adopted his second surname upon the death of his aunt named Savarin who left her entire fortune to him on the condition that he adopt her name. At a later stage of the Revolution, with a bounty on his head, he went to Switzerland, Holland, and then to the newly formed United States where he lived in Boston, Hartford, and Philadelphia. He made his living giving French and violin lessons. He returned to France in 1797. His famous work, The Physiology of Taste, was published in 1825, two months before his death. This book has not been out of print since it first appeared.

L’Académie de Gastronomie Brillat-Savarin des Etats-Unis Awards

Fondateur Award: Red Fondateur ribbon with medal. Given once per year to an outstanding individual in Culinary Arts. Awarded by the Chancelier Délégué L’Académie de Gastronomie Brillat-Savarin des Etats-Unis (“Chancelier Délégué”) after receipt of approval of the recipient by the Bailli Délégué des Etats-Unis (“Bailli Délégué”). Awardéee becomes an Honorary Foundateur of L'Acadeémie de Gastronomie Brillat-Savarin.

Award de Merite: Orange ribbon with medal. Awarded once a year per Region to an active Chaîne Member by the Chancelier Délégué selected with the advice and consent of the L’Académie de Gastronomie Brillat-Savarin permanent standing committee or upon approval by the Bailli Délégué.

Award Académicien: Green ribbon with medal. Awarded once a year per Region to an active Chaîne Member (or inducted as a member at the time of the award) who teaches/writes/-educates/advances science in the culinary arts by the Chancelier Délégué selected with the advice and consent of the L’Académie de Gastronomie Brillat-Savarin permanent standing committee or upon approval by the Bailli Délégué.

Award Brillat-Savarin: Red-Silver medal/red ribbon (not-Foundateur ). Awarded once a year per region to a non- Chaîne member who is outstanding in the culinary arts or hospitality profession. It is awarded by the Chancelier Délégué with the advice and consent of the L'Acadeémie de GastronomieBrillat-Savarin permanent standing committee or upon approval by the Bailli Délégué

The Jean Anthelme Award: White medal – red, white, blue ribbon. Awarded once a year per region to an active Chaîne Member by the Chancelier Délégué who will select the recipient with the advice and consent of the L’Académie de Gastronomie Brillat- Savarin permanent standing committee or upon approval by the Bailli Délégué. The Chaîne member [gastronome and connoisseur (amateur)] is recognized with this award for his or her active service.

The above- named awards may be presented during each fiscal year of the Society unless the Bailli Délégué approves of more than one recipient. The awards are to be presented either by the Chancelier Délégué or Bailli Délégué, unless the Bailli Délégué approves and authorizes another person to make the presentation and, if possible, such person shall be a member of L’Acadeémie de Gastronomie Brillat-Savarin.

Jeune (Young) Professional Award: This award consists of a Medal and stipend, and the ability to reference himself/herself as a recipient of the Brillat-Savarin Jeune Professional Award in the year given/received. The recipients of this award are determined by the Chancelier Délégué who will select awardees with the advice and consent of the L’Académie de Gastronomie Brillat-Savarin permanent standing committee. Stipends are paid from the annual dues collected by L’Académie and the awards are presented by a member of the L’Académie. This is an award that may be presented more than once per year, but not in excess of numbers determined by the Chancelier Délégué and that are approved at the beginning of the respective year by the Bailli Délégué. The total of the award stipends shall not exceed the amount stated in the Society’s annual budget relating to same unless augmented by funds from the Confrérie de la Chaîne des Rôtisseurs Foundation, Inc. (“Foundation”).

Award Nominations

Nominations for the Awards described above may be made only by a Member of L'Académie de Gastronomie Brillat-Savarin.

Brillat-Savarin Committee

The Bylaws (see Article XVI and Section 6.10 below) provide for a permanent standing committee to be known as the Brillat-Savarin Committee and it is to operate and act in accordance with an “Operating Manual, L’Académie de Gastronomie Brillat-Savarin” approved by the Board of Directors of the ChaîneSociety and ratified by the National Council. This committee is a permanent standing committee the members of which are appointed annually by the Bailli Délégué (except that he or she is automatically an ex officio member), and serve on the Brillat-Savarin Committee for a term of not more than one year commencing on the latter of the date of appointment or July 1 of the year in which appointed until the succeeding June 30. Committee appointments may be renewed by reappointment by the Bailli Délégué.

This Operating Manual has been adopted to comply with the Bylaw requirements.

The Brillat-Savarin Committee shall consist of the below listed members (all of who shall be Brillat-Savarin Members, Fondateurs or current dues paying Society members):

Chair: Chancelier Délégué L’Académie de Gastronomie Brillat-Savarin des Etats-Unis;

Bailli Délégué (Society National President), Consul Délégué, Société Mondiale du Vin; Chancelier General, L’Académie de Gastronomie Brillat-Savarin (ex-officio committee member);

Foundation Chair; and

Such other persons as may be appointed by the Bailli Délégué (with no requirement that additional persons be appointed).

Bylaw Provisions Relating to L’Académie de Gastronomie Brillat-Savarin

The provisions set out below are from the Society’s Bylaws:

Article XVI ACADÉMIE DE GASTRONOMIE BRILLAT-SAVARIN

The Académie de Gastronomie Brillat-Savarin is both a discrete organization and a part of the Society. Its purpose is to encourage a technical and detailed understanding of foods, their preparation and effect on the senses; organize and support the dissemination of data in this connection, and conduct educational seminars; and, recognize, focus and promote excellence among the Society's Professionals involved in the Food Industry. The L'Académie shall be composed of Members of the Society who are either involved in the preparation of foods or its production, food critics, educators, writers, and scientists as well as amateur connoisseurs dedicated to promoting the education and enjoyment of fine food. It is the Society's intent that the L’Académie be, if feasible and possible, self- financing through revenues received through its initiation fees, annual feesdues and activity tariffs. Continued Membership in good standing in the Society is a condition of Membership in the L’Académie de Gastronomie Brillat-Savarin, in addition to other requirements as from time to time promulgated by the ChaîneSociety. The rules, regulations, and policy of the Académie shall be provided for in a document entitled “Operating Manual, Académie de Gastronomie Brillat-Savarin,” approved by the Board of Directors of the Society and submitted to the National Council for ratification. Modifications, additions, and amendments thereto may, from time to time, be promulgated by the L’Académie Committee orf the Board of Directors, subject to the Board's approval, at which time it shall be deemed effective; and, thereafter, submitted to the National Council for ratification. THE CHANGES IN THE BYLAW PROVISION NOTED ABOVE ARE PART OF THE BYLAW AMENDMENTS REPORTED BY THE BYLAW COMMITTEE.

6.10 Committees The Board of Directors shall designate all of its Special Committees and each Committee Chair may select 50% of his or her committee members with the remaining committee members to be selected by the U.S. Bailli Délégué (with the exception of Members of the Audit Committee). However, notwithstanding the foregoing, there shall be an Audit, Baillis Provinciaux, Société Mondiale du Vin and Brillat-Savarin Committee, all of which shall be Permanent Special Committees. Special Committees shall serve at the pleasure of the Board until their work and purposes have been completed. Except for the Société Mondiale du Vin Committee (the Chair and Vice-Chair of which shall be the Grand Echanson and Vice Echanson, respectively), the Bailli Délégué shall designate a Member thereof as its Chair and another Member as Vice-Chair. The Bailli Délégué shall serve as an Ex-Officio member of all Committees, except the Audit Committee. The Audit Committee shall consist of those Members who shall be elected in accordance with the provisions set forth in these By-Laws. The Chair and Vice-Chair of the Audit Committee must be designated from those Members who have been elected by the National Council.

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Section 8

Chancelier Report

CHANCELIER REPORT

It is a pleasure and privilege to be able to work with an outstanding group of national, regional and local Chaine officers to grow and enhance membership in our Chaine. We continue to make great strides in building our Chaine. Our current membership is 5,904, an increase of 121 from last year’s membership of 5,783. Our national renewal rate is approximately 89% with 4,856 renewals, 758 new members, 180 reinstatements, and 10 international transfers. The most current membership numbers for each Bailliage, with comparative numbers for past years, are included in the Meeting Book. La Societe Mondiale du Vin membership is currently at 2,450. We are targeting Chaine membership of over 6,000. In so doing, we are in the process of reaching out to all members for initiatives to grow and enhance membership and, to date, have received the following:

1. Better branding and representative imagery on the main website landing pages 2. Easier click “Joining is Easy” button that leads to a simple sign up process. 3. Continue the reinstatement waiver. 4. E‐mail survey to current members. 5. E‐mail survey to recently departed members. 6. E‐mail survey to long‐departed members. 7. Contest for Bailliages to raise membership. 8. Contest for individual members to raise membership – local and national (special pins/free dinner/ bottles of wine, etc.). 9. Partnering with James Beard Foundation. 10. Partnering with food/culinary/luxury goods public relations firm. 11. Complimentary memberships to celebrity chefs with caveat that they promote the Chaine. 12. Establish a photo sharing location on the National website. 13. Local Chaine professional members and recommended restaurants updated quarterly. 14. Commitment from each Bailli to promptly respond to all e‐mail inquiries. 15. Restaurant review blog from members. 16. A clearly defined member benefit list which defines benefits of membership, for both professionals and non‐professionals. 17. Public relations guidelines for local Bailliages. 18. A 10‐step membership walk‐through talking point list. 19. A standardized “how to” meet and greet for membership outline. 20. Consistent branding and communication from all local Bailliages, including invitation and e‐mail standardizations. 21. Chaine Bailliage booth/participation at local food festivals. 22. Increased brand recognition through partnering with Food Network, SOBEWFF, NYCWFF, vineyards, etc. 23. Opt‐in plan to allow members to automatically renew membership visa credit card (and Foundation gift) at end of year. 24. Bailli Provinciaux maintain on‐going, continual, year‐round contacts with Baillis regarding member recruitment. 25. Stress international/national culinary/travel opportunities as major benefit of membership.

We encourage our members to share their enthusiasm for our Chaine with their friends, co‐workers, and family and encourage promotion of the “Share the Chaine” program and pins and the “100% Club”. As always, the key to increasing and retaining members is to promote unique and fun events with sincere and prompt follow‐up to potential members and guests. Make both members and guests feel valued. Include members in planning events, participating in tasting dinners, taking photographs and drafting articles for publication in Gastronome and on local Bailliage websites. Building an inclusive and friendly Bailliage Board with shared responsibilities and a thoughtful succession plan will encourage the long‐term viability of our Chaine.

Many of our Bailli Provinciaux have been criss‐crossing their respective regions inspiring their Baillis and participating in “Meet and Greets” to both revitalize and establish new Bailliages. We applaud your efforts in spreading Chaine camaraderie and building membership. Please be assured that our National Office and the National Board of Directors are always there to provide 100% support.

We are profoundly grateful to our National Council Members for your dedication to our Chaine. Please do not hesitate to contact me if I can ever be of assistance to you and your teams in resolving membership issues and building our Chaine for now and our future.

Vive la Chaine!

Paul S. Haar Chancelier des Etats‐Unis

Section 9

Communications Report

Chargée de Presse Report National Grand Chapitre Annual Update

It is my pleasure to provide you with the following updates related to the branding, marketing, social media, public relations and periodical progress of the Communications Committee and the Chargee de Presse.

2016/2017 Marketing Accomplishments:  New Chaine Website The new Chaine National website has been launched with a modernized and intuitive look and navigation. Departments were consolidated for easier access to key information and photography and visuals updated to be more reflective of the Chaine’s brand standards. In addition to the new National website, Bailliage templates are complete and currently being rolled out to the BP’s. A few key highlights: o The National site and individual Bailliage calendars are synced automatically, saving time and ensuring that once an event is added on a local level it appears in the national calendar if the Bailliage is using the new template o Access to any critical information is no more than two clicks away from the main navigation, making the site easier for users o The home page is clean with bright visuals o A new resource page gives officers and Bailli’s quick access to important Chaine information for Bailliage management, regional, and national governance o Current next steps for continued resources include adding a payment gateway where possible to Bailliage websites that request the service

 Website analytics: o Weekly analytics are reviewed with the new website to track usage and performance. Attached please find the most recent week’s analytics report:

 Social Media: In the past year, community engagement has now grown from 1,000 followers to 1,339 followers. The Facebook annual engagement report is available upon request digitally as it is a large report with several excel tabs. Simplified analytics includes updates on fan engagement, time and date of usage. Please reference the following charts:

 Public Relations There have been a host of articles and press releases written about the Chaine this year with a small sample below including: o Young Somm Win Press Release o Young Somm International Win Press Release o Young Chef Press Release o Coastweek.com “Chaine des Rotisseurs at Roberto’s Restaurant” http://www.coastweek.com/4039-culture-02.htm o TC Palm “New local chapter of gastronomic society devoted to excellence” http://www.tcpalm.com/story/specialty-publications/vero- beach/2017/03/22/new-local-chapter-gastronomic-society-devoted- excellence/99300090/ o Savannah Now “'Not just a career': Woodville-Tompkins chef instructor joins elite international gastronomic society” http://savannahnow.com/accent/2017-02-06/not-just-career-woodville- tompkins-chef-instructor-joins-elite-international o Toledo Blade “Rolling on a river” http://www.toledoblade.com/BarbaraHendel/2017/07/30/On-the-town- Barbara-Hendel-Rolling-on-the-river-1.html o PR Web “Bottlest Winery, Bar & Bistro opens in Santa Barbara Wine Country” http://www.prweb.com/releases/2017/04/prweb14269617.htm o Gulfshore Life “A Sneak Peek into The Cave” http://www.gulfshorelife.com/Along-the-Gulfshore/July-2017/A-Sneak- Peek-into-The-Cave/ o Maui Times “MauiTime’s Maui Calendar of Events https://mauitime.com/entertainment/calendar-entertainment-2/mauitimes- maui-calendar-of-events-august-3rd-9th-2017/

 Rate card and media kit (updated for 2017) is available online on the Chaine website as a downloadable PDF and explains the submission rates, deadlines and mechanical requirements for advertising submissions.

Gastronome Gastronome Editor-in-Chief Marie Addario and her team have done an exceptional job in editing and publishing Gastronome. The VCP Gastronome report is submitted separately.

Newsletter We continue to publish a monthly, or as needed, newsletter distributed to membership on important updates from the national office. Content has included updates on travel opportunities, featured awards, news announcements on competitions, upcoming events, and special recognition. This program will continue into the new year.

2017/2018 New Initiatives:

The following initiatives and resources are currently being created for roll out to BP’s and RCPs for use on a regional and national level:

 Chaine des Rotisseurs brand standards and guidelines including logo usage  Social Media policy, strategy and planning tools  RCP toolkit  National account with ticketing service provider for special events along with website integration, if so desired by the Bailliage

Respectfully submitted,

Michelle M. Metter Chargee de Presse, Etats-Unis d’Amérique Publisher, Gastronome and Gastronome Extra Confrerie de la Chaine des Rotisseurs Tel: 619-312-1212 | Fax: 619-312-1211 [email protected]

2017 GASTRONOME AND GE! REPORT

By Marie Addario, Vice Chargée de Presse National,

Editor‐in‐Chief, Gastronome and Gastronome Extra!

 In 2017, we expanded Gastronome to a maximum of 160 pages to accommodate the increase in local stories. By reducing the weight of the paper, we were able to minimize additional costs of publication.

 GE! was redesigned to look exactly like Gastronome.

 There was a 50% turnover in regional chargés de presse. The Gastronome team is assisting the new RCPs with their first round of submissions.

 New sections in the magazine were introduced:

An Anniversary section, which spotlights bailliages celebrating 40th or 50th anniversaries; these stories are given a 2‐page spread. (However, if the overall number of stories submitted continues to increase, we may need to reduce these stories to 1 page each.) All other anniversary stories appear in the local bailliage section and receive 1 page each.

A Meet Our Chaîne Chefs feature was introduced in 2016. It includes a brief bio, an interview, and a favorite recipe with photos. Featured chefs are chosen by the editor‐in‐chief based on recommendations from our prestigious professional chefs.

An International section was introduced in 2016. The editor‐in‐chief works with the editor of the International News Online to share newsworthy stories. Our national goal is to cameo as many different U.S. bailliages and regions as we can, with the help of our baillis and BPs.

 Individual Submissions Databases by Region. We have successfully reduced communication glitches among national, regional, and local presses by introducing region‐specific databases that are sent to RCPs and BPs after we have logged in their submissions. The database serves as a receipt showing what we have in house for each region, and RCPs are asked to check their records against ours. At the top of each database, we note the projected publications in which the stories will appear so that the RCP and BP are clear about which submissions deadlines link to which issues of Gastronome and GE!

 Submissions Deadlines for VCPs and RCPs

VICE CHARGÉS DE PRESSE (VCPS) REGIONAL CHARGÉS DE PRESSE (RCPS)

NOVEMBER 15 DECEMBER 15

FEBRUARY 15 MARCH 15

MAY 15 JUNE 15

AUGUST 15 SEPTEMBER 15

 Submissions Deadlines and Corresponding Target Publications for Gastronome and GE!

VCP Submissions Deadlines: Nov. 15 and Feb. 15

Stories from both of these deadlines will appear in either GE! Summer or Gastronome Vol. 2 (mailed in fall)

VCP Submissions Deadlines: May 15 and August 15

Stories from both of these deadlines will appear in either GE! Winter or Gastronome Vol. 1 (mailed in spring)

Note: With more bailliages being formed and more local stories being submitted, we no longer can guarantee that all bailliage stories meeting our submissions guidelines will appear in Gastronome. We will, as always, choose in terms of fairness to all of our chapters. For example, if a bailliage submits 3 or more stories for one deadline, we may need to place some of them in GE! to allow equity of bailliage representation. Chaîne des Rôtisseurs USA GASTRONOME® www.chaineus.org

© 2017 - 2018 by Confrérie de la Chaîne des Rôtisseurs, Ltd. Media Kit | Rate Card Gastronome® & Gastronome Extra!®

Each edition of Gastronome® features exciting articles on the travel, wine, and culinary adventures of the Chaîne des Rôtisseurs and its members.

NATIONAL

NATIONAL NATIONAL

NATIONAL NATIONAL

Bailli Délégué National Harold Small, San Diego Officier Susan Small, Chevalier Doug Cohen, Dame Carol Cohen, Honolulu Bailli Kimi Matar and Honolulu Vice Chancelier-Argentier Hon. Ash Matar. Vice Conseiller Gastronomique National Michael Severino, Denise Severino, Chevalier Robin Leach, San Diego Officier Commandeur Melissa Seifer-Falk, Conseiller Gastronomique National Ira Falk, Vice Chargée de Presse Baillis and national officers at Bailli Appreciation Dinner. National Marie Addario and Officier Commandeur/La Jolla Bailli Dominick Addario. PNW Bailli Provincial Bertrand de Boutray and Grand Echanson National Vice Conseiller Gastronomique National Michael Severino. Charles Bennett.

PHOTOS BY DAVID RAMSEY COMMERCIAL PHOTOGRAPHY Wynn Las Vegas

October 29, 2016

BAY SCALLOP CEVICHE Curtido Vegetable, Micro Radish, Wonton Shell Dr. Loosen Dry Riesling Red Slate 2013

Viva Las VegasBUTTER-POACHED KING CRAB LEG H/PI confrères. Conseiller Gastronomique National Ira Falk. Shaved Fennel-Apple Salad C/AI Chambellan Provincial/Ponce Bailli Jorge Torres, Ponce Vice Chargée de Missions Silvia Aguilo, Dame Gretchen Rodriquez, CELERY ROOT SOUP Colleen Merrill, Vice Echanson des Jeunes Sommeliers, Société Mondiale du Vin David Merrill Chevalier Alex Cruz, Dame Nancy Escobar Cortes and Maître Rôtisseur Eliezer Perez. Smoked Salmon Allumette, Chive Crema and Salt Lake City Vice Chargé de Presse Martin Perham. Thierry et Pascale Matrot Bourgogne Grand Chapitre 2016 National and regional officers with Executive Director Hon. Clyde Braunstein (center). Southern Glazer’s Wine & Spirits presentation. Chardonnay 2012

ROASTED QUAIL EN CRÉPINETTE Administration. UNLV Dean of Hotel Administration Stowe Shoemaker BY MARIE ADDARIO, Vice Chargée Presse National Foie Gras Pavé, Parsnip Purée, Braised Endives, Apple Calvados Jus Thursday’s daytime activities included a special tasting and lunch and Executive Chef Mark Sandoval recognized the Foundation Friends Bernardus Pisoni Vineyard Pinot Noir baillis in attendance. Chefs Sandoval and Cornet were joined by fellow at Southern Glazer’s Wine & Spirits of Nevada, organized by SW&S with a luncheon and tour of the facilities. Santa Lucia Highlands 2011 renowned Chefs Terence Fong, Gustav Mauler, and Luciano Pellegrino scholarships was presented to Dean Shoemaker, and an additional Other Friday happenings included the rare opportunity to visit THE EXECUTIVE CHEF of comedy, Don Rickles, said that Las Vegas Senior Managing Director/Las Vegas Bailli Larry Ruvo. Executive Chef ROASTED LAMB SADDLE EN CRÉPINETTE in creating a spectacular meal, with wines paired by three Master $5,000 was given to the local food bank. Confrères at welcome reception. Benoit Cornet led the culinary charge, while Certified Cicerone/Las the Mob Museum, followed by lunch with former three-term mayor, is the “boiling pot of entertainment.” Over the years,Braised Lamb Vegas Agnolotti, has Broccoli also de Sommeliers and two Advanced Sommeliers. Cicco, Artichokes à la Grecque, Confit Saturday morning’s Bailli Meeting was followed by a National Vegas Professionnel du Vin Sam Merritt, along with Master Sommeliers mob defense attorney, and noted Las Vegas historian Oscar Goodman. become a hot plate of gastronomy, making it aCampari sensational Tomato, Pommes setting Mousseline for The room began to rock as Neil Diamond and Elvis Presley imper- Council luncheon and 100% Club honors. The afternoon’s Board of Ira Harmon, Luis de Santos, and Las Vegas Professionnel du Vin Joe Attendees could also “shake the earth” while operating bulldozers and Kapscandy Cabernet Sauvignon sonators brought everyone to their feet. Bon vivant, award-winning Directors and National Council meetings lasted well into the early State Lane Vineyard 2011 Phillips, entertained and educated the group on crafted beers, sensa- excavators or drive one of Richard Petty’s NASCAR racing cars at 140 the U.S. Chaîne’s Grand Chapitre in October 2016. The extravagant journalist, and TV personality Robin Leach (also a founder of the Food evening. Those who weren’t attending meetings could try their luck at mph on the Las Vegas Motor Speedway. Another option was a back-of- CHOCOLATE GLOBE DESSERT Network) was recognized for his accomplishments and service to the cards, roulette, or craps; tour Wayne Newton’s private estate; or imbibe tional sakes, and a wide array of wines. weekend was orchestrated by Bailli Délégué NationalBlandy’s 15-Year-Old Harold Malmsey Small, Madeira In the early evening, 250 Chaîne members, inductees, and friends house tour of the Wynn Las Vegas—the host hotel—during which the culinary arts by Bailli Délégué National Small, who then inducted him and nibble at an exclusive fashion experience at Neiman Marcus, Conseiller Gastronomique National Ira Falk, and Vice Conseiller gathered for a lively welcome reception at the Bellagio’s plush night- management team detailed the complexities involved in making this into the Chaîne. arranged by San Diego Officier Commandeur Melissa Seifer-Falk. luxury property operate smoothly. Under the auspices of Foundation Chair John Burson, a live auc- club, Hyde, where the large balconies provided unrestricted views of Gastronomique National Michael Severino. This dynamic team pro- Chef recognition at Bailli Appreciation Dinner. Saturday evening began with a formal induction ceremony in Vice Conseiller Gastronomique National Severino orchestrated tion with an equally lively auctioneer (Far West Bailli Provincial Bryan the hotel’s renowned “dancing fountains.” Chef Stern’s culinary team Inductees, élevés and honorees at Wynn Las Vegas. duced a culinary extravaganza that bubbled with Las Vegas-style glitz which more than thirty new members joined the Chaîne and ten oth- Stirrat) raised more than $65,000 to benefit the Chaîne Foundation; it passed delicious hors d’oeuvres heightened by a rosé champagne. and served as master of ceremonies at the Bailli Appreciation Dinner 9 10 :: CHAINEUS.ORG :: 2017v1 ers were elevated and/or received special recognition by Bailli Délégué Friday’s schedule included the Foundation Board, Mondiale/ at the Cleveland Clinic Lou Ruvo Center for Brain Health. This event 2017v1 :: GASTRONOME :: and taste. was the highest amount raised to date. A check for $5,000 for culinary National Small. Gastronome meetings as well as a very special Young Sommeliers, and on Friday evening celebrated the accomplishments of the nearly fifty Bellagio Executive Director of Catering and Banquets Harvey As for the gala dinner venue—well, no room could top the Wynn’s event at the University of Nevada’s William F. Harrah College of Hotel Stern chose four world-class venue options for Wednesday and 2017v1 :: GASTRONOME :: 8 :: CHAINEUS.ORG :: 2017v1 Thursday’s dine-arounds. Each focused on one of Plato’s classic ele- 11 ments: earth, wind, fire, and air. Five-course degustation menus at Harvest by Roy Ellamar, Prime Steakhouse, Michael Mina, and Picasso were paired with wines and crafted beverages selected by a team of Master Sommeliers from Southern Glazer’s Wine & Spirits of Nevada.

6 :: CHAINEUS.ORG :: 2017v1

The oldest and largest food and wine society, the Chaîne des Rôtisseurs holds large-scale events that are covered in detail throughout each issue.

Media Kit | Rate Card www.chaineus.org Reach a National Community of 12,000 gourmands, chefs, restaurateurs, hoteliers, oenologists, winery owners, sommeliers, food and wine educators, and others interested in the finest of dining and life experiences.

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The Chaîne des Rôtisseurs is a gastronomic society comprised of professional and non-profes- sional members from across the country. Bonus Distribution online at Chaineusa.org, in exclusive email broadcasts to members, and on the Chaîne Facebook page.

Circulation Publication Dates & Material Deadlines ® GASTRONOME GASTRONOME® GASTRONOME EXTRA!®

5,000 copies per issue Volume 2 2017 Fall 2017 Insertion: July 10, 2017 Insertion: October 9, 2017 Materials: August 21, 2017 Materials: October 23, 2017 2 issues per year Issue Published: September 2017 Issue Online: November 2017

Volume 1 2018 Spring 2018 Insertion: December 11, 2018 Insertion: April 9, 2018 ® Materials: January 22, 2018 Materials: April 23, 2018 GASTRONOME EXTRA! Issue Published: March 2018 Issue Online: May 2018

Volume 2 2018 Fall 2018 6,000 recipients per issue Insertion: June 11, 2018 Insertion: October 8, 2018 Materials: July 23, 2018 Materials: October 22, 2018 2 issues per year Issue Published: September 2018 Issue Online: November 2018

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Page Bleed Media & File Formats Acceptable file formats are PDF, EPS or TIFF, although the preferred 8.75" x 11.125" format is PDF/X-1a. Please ensure all fonts, logos and images are embedded in the file.

IMAGE REQUIREMENTS Page Trim All submitted ads must be high-resolution, 300 dpi (at scale used), CMYK files. Ads submitted with RGB images or spot colors will be 8.5" x 10.875" converted. When using Black as a color for text, graphics or outline, it needs to be a 100% black ink only. Do not use all four CMYK colors to make black. Page Type Area LIVE AREA & BLEED Full page ads must be submitted with crop marks and bleed marks. 8.25" x 10.625" Please add a .125 inch bleed on ALL sides. Keep all text and graphics intended to be seen in their entirety within a .25 inch margin (live area) from the trim line.

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Advertising Sales Representatives Michelle Metter 619-312-1212 For further information or to place an advertisement, please contact: [email protected]

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Section 10

Culinary and Professional Report

Distinguished members of the National Council, fellow members and guests,

It is indeed my pleasure as Conseiller Culinaire et des Professionnels to present to you the state of Les Jeunes Chef Rôtisseur as well as our professional chef members of the Chaine. Les Jeunes Chef Rôtisseur is one of the most integral parts of the Chaine. But before I do so, please allow me to congratulate all of the newly appointed Conseiller Culinaire Provincial as well as the re-appointed ones and thank them all for their commitment and dedication to this great organization. We have added two more Conseiller Culinaires, one that will represent the military and the other will represent the hotels and educational facilities. I am certain that the group of individuals that have accepted the duties and responsibilities of this office will make a tremendous difference.

Our Culinary Weekend, held this past May in Washington, D.C., was without question a tremendous success. I would like to thank Frances Dionot for hosting this competition, which was held at L’Academie de Cuisine. I would also like to thank the D.C. Chapter for organizing several educational events, including the Vineyards at Dodon, which featured a paella demonstration, as well as a wine tasting. We also had several hands-on demonstrations where the members could actually participate. One of the most successful demonstrations was the participation of all members as they were offered a tour of Asia, as they prepared specialty dishes from various regions. This event was very well received. The Art of Plating Desserts and the Art of Dumpling Making 101 followed, which were both also highly popular. An awards banquet was held at the Range Restaurant. The Chef de Cuisine of this particular restaurant was also a former Les Jeunes Chef Rôtisseur regional winner. Along with the announcement of the national winner, Kevin Meyer, we also held a very successful auction. One of the prizes included a dinner for ten people purchased by Doug and Kathy Martinides, which was held at their home in West Chester, PA. A six course meal, including wines, was prepared for them by Michael Ty, Vice Conseiller Culinaire, from Las Vegas, NV and Yono Purnomo, Conseiller Culinaire Provincial, from Albany, NY. Both of these chefs graciously donated the cost of their flights and hotel accommodations for this very special event. In addition, the Martinides gave the opportunity for individuals to purchase tickets to this dinner for $200 per person. All proceeds were donated to the Chaine Foundation. We would like to thank the Martinides for their generous support. This particular event gave us the opportunity to announce that our Culinary Weekend actually reported a profit, which will be reinvested to Les Jeune Chef Rôtisseur program.

The 2018 National Les Jeunes Chef Rôtisseur Competition will be held May 17-20, in Charleston, SC at the Trident Technical College. Chef Michael Carmel will lead this competition. We are currently working very hard to assist William A. Hirsh, Bailli Provincial, and Joseph Bonaparte, Conseiller Culinaire Provincial, in putting together an outstanding Culinary Weekend. I am certain this Culinary Weekend will be tremendously popular and certainly, a great destination to plan an excellent menu. I urge all of you to partake in this exciting educational opportunity. Stay tuned for more information to follow.

Our 2018 Les Jeunes Chef Rôtisseur manual been updated with noticeable changes. We will now allow our competitors 30 minutes to write their menu, 3.5 hours to cook their menu, and 30 minutes to execute and serve their selections. We are also the first Chaine Bailliage in the world to adopt the hundred point scoring system. This system will be utilized in the world finals next year. In addition, we will announce one of the proteins a month prior to the competition. As I was appointed the first member of the International Advisory Committee, I have made it a priority to fully engage in the revitalization of our international competition and to ensure that we provide a level playing field for all members. I am happy to report to you that indeed, the international organization is listening. In fact, I invited David Tetrault, Bailli Délégué, Membre du Conseil d'Administration and Président du Concours International des Jeunes Commis Rôtisseurs Commandeur, to join me on behalf of all of you at the ACF National Convention. This convention was held this past July at Walt Disney World in Orlando, FL. It allowed him the opportunity to see firsthand how multiple competitions are held and executed to include the continental tryouts of the World Association of Chefs. I am extremely appreciative and thankful to Harold Small, Bailli Délégué, for taking time out of his busy schedule to assist in assuring that every need of our guests were met. This was an extremely beneficial experience for Mr. Tetrault, as all of the competitions utilized a hundred point scoring system. In fact, some of the initiatives gathered from this event will be presented to the International Advisory Board. We will see changes over the next several years, that will ultimately raise the level of quality, and potentially could even eliminate the black box. There are no competitions in the world, including the Culinary Olympics, that do not utilize a black box, for the exception of the Chaine. Let us all remember, not all great cooks are great competitors. And it is for that reason, the international rules have changed to allow one protein to be announced in advance. I will keep all of you posted as we move ahead. Finally, for the first time, our Les Jeune Chef Rôtisseur rules are exactly the same as our international rules. But please remember, changing international rules is a very slow and tedious process, that will take time to fully implement. From here on out, they will only require change as the international rules continue to be modified.

Please allow me a moment to recognize all of our sponsors for our National Culinary Weekend, which include: Chef Hats, Inc., Turbo Pots and Zonin Wines. I would also like to thank the Friends of the Chaine for their donations, including: Dole Foods, Maple Leaf Farms, Plugra European Butter, Plume de Veau (Atlantic Veal and Lamb) and Wisconsin Milk and Marketing Board. This event would not have been possible without their gracious donations and support. I look forward to working with each of them in the coming years.

I am extremely proud to announce to all of you that we have finally secured a national sponsor for our Professional Pastry Competition, which will be held in conjunction with our Culinary Weekend. Albert Uster has agreed to become the exclusive sponsor for this particular event. The mandatory requirements for each region to participate, they must have a minimum of at least 3 pastry chefs that are current Chaine members. The entry fee will be $100. The winner of the regional competition will have an all-expense paid trip to the Culinary Weekend National Pastry Finals, to include airfare, hotel accommodations and admission to the Awards Gala. We are currently in the process of developing a prize package, which will include a traveling trophy that will be passed on from winner to winner each year. Charleston’s event will make the third year for the pastry competition. I am confident the rest of the world will join this incredible initiative, as several other countries already have. But let it be clear, the Chaine USA was indeed the first to offer this to our members. Stay tuned as we are finalizing the rules for the 2018 Pastry Chef Regional and National Competitions.

I would like to take this opportunity to thank our Vice Conseiller, Michael Ty, for his continued support and dedication to this great organization. In fact, Michael was selected to be a judge at this year’s World Finals for Les Jeunes Chef Rôtisseur in Frankfurt, Germany. He was able to gather valuable information and insight that helped to further fine tune our current program. Michael has played a major role in helping me with revising every step of our process and the programs for which we our currently responsible. I could not have achieved all of these changes without the commitment of Michael. I will include a copy of Michael’s report for your information. In addition, I would also like to thank all of the regional culinaires for all of their dedication throughout 2017. We have had some incredible events due to all of their efforts and commitment. Again, thanks to all of them.

Our regional chefs training facilities are extremely successful and will be very beneficial to all regions and its members. I am very pleased to announce that we added a total of six new facilities, which brings the current total to eleven. I would like to recognize and thank Raimund Hofmeister, C.M.C., Honorary Vice Conseiller Culinaire of the Mid-Atlantic region, for playing an integral part in hosting the National Les Jeunes Chef Rôtisseur Finals in D.C., as well as signing up six campuses of Stratford University as regional chefs training facilities. I hope all of you will join me in congratulating all of the eleven recipients of this very prestigious distinction. I certainly hope that all of you take advantage of these facilities by scheduling dinners, cocktail receptions, educational seminars and/or meet-and-greets. I am challenging all of the Conseiller Culinaires to add one regional chefs training facility in each region to keep the momentum going of this very beneficial program.

As many of you know, I have been named the manager for the Culinary Team USA, which will be competing in international competitions, as well as the Culinary Olympics in 2020, to be held in Stuttgart, Germany. I have made it a priority that every member, as well as coaches and advisors, become members of this organization and should be able to finish this process as we speak. The coaches and advisors include the following members: Michael Ty, Business Manager; Tom Macrina, Team Coach; Renee Marquee, Military Liaison; Harold Small, Financial Advisor; Heinz Hoffman, Advisor; Burt Cutino, Financial Advisor; John Fults, Historian; John Caletto, Advisor. As we continue to forge and strengthen our ongoing relationship with the American Culinary Federation, I want to take this opportunity to recognize very special individuals who began the dialogue of communication between the ACF and the Chaine. Michael Ty and Ira Falk began the relationship, followed by the very heavy involvement of Harold Small who now serves on the AAC Honorary Board of Trustees as well as Culinary Team USA and Heinz Hoffman. This relationship is the strongest it has been for many years, providing us with the opportunity to have our booth present at the annual International ACF Convention at no charge. This booth has been a huge success over the past three years, visited by many past members that have rejoined, as well as new members that have signed up during this process. Bailli Délégué Harold Small has worked this booth each and every year, along with local members. We hope to continue this at the ACF Convention in New Orleans, LA next year.

Many of us had the opportunity and privilege to be recognized by fellow colleagues and members as we present our reports of the areas of which we are responsible. In fact, in some cases, we are rewarded with various accolades. But we must always remember that none of this would be possible had it not been for the dedication and professionalism provided by our entire national staff, especially our Executive Director, Kevin Dunn. I know all of you realize that Kevin had some very big shoes to fill with the retirement of Clyde Braunstein. But I can tell you firsthand after working very closely with Kevin, his vast knowledge of the industry and like organizations has been a tremendous asset to us as we seek new opportunities for sponsorships. Kevin worked very closely with me as we developed the plans for Washington, D.C., right down to the execution of every event as well as tying up all loose ends, to ensure that this was in fact, an enjoyable and successful event for all members. I certainly appreciate all of his efforts as well as those of our national staff. In the coming years, Kevin and I have already worked out the location for the 2019 and 2020 Les Jeunes Chef Rôtisseurs Finals. His vision as we plan for the future I know will certainly be an asset that all of us will enjoy. Again, my thanks to Kevin and the national staff for all of their support.

Finally, as I was appointed your National Conseiller Culinaire et des Professionnels as well as just having been reaffirmed for an additional term, I wanted to make certain that we had all the necessary tools in place to ensure that all ten regions function cohesively. I made recommendations to appoint or reappoint several individuals that I felt were uniquely qualified. Therefore, I stood my ground even as I faced some resistance from a couple of regions, especially when these recommendations came from non-professional chefs. After several discussions, I came to the conclusion that things are not always going to go the way you had envisioned them and change is inevitable, as long the change provides purpose. Ultimately, my job is not to control the ten regions and their culinary operations, but to assist those ten regions in whatever they may need to execute the regional competitions as cohesively as possible and support the regional culinaires with whatever necessary to ensure not only a successful region, but also ensuring that all regions provide a level playing field for all of our members that have worked extremely hard for an opportunity that could change their life. In fact, I have received several letters over the past couple of years indicating that we, the Chaine, in fact, have changed some of these individuals lives. I would like to thank all of the VP’s for their continued support to Les Jeunes Chef Rôtisseurs and professional programs that impact our entire organization. Their commitment and contributions have been clearly demonstrated at all regional contests as well as the national finals. Finally, your confidence in me is sincerely appreciated, but I did not accept this position for ribbons or medals, as I was always taught you will not be remember for what you take with you in life, but rather, what you leave behind. I consider this a tremendous responsibility, as a member since 1986, I have been involved in various aspects of this organization, including the first ever Chaine des Rôtisseurs as a lead judge and will continue to serve all of you in whatever capacity required. I submit this report on behalf of the Conseiller Culinaires and myself, as their team leader.

Respectfully yours,

Reimund Pitz CEC, CCE, AAC, WCMC Conseiller Culinaire Professionnels National SectionConseil Magistral 2020 ACF Culinary Team USA Manager

Chaîne Des Rôtisseurs

Jeunes Chef Rôtisseurs

Manual

The United States of America

2018

Dr. Reimund D. Pitz, CEC, CCE, AAC, WCMC Conseill‐Magistral Conseiller Culinaire et des Professionnels National

Michael Ty, CEC, AAC Vice‐Conseiller Culinaire et des Professionnels National

1 Time Line

October 01, 2017 Baillis, Regional Conseillers Culinaires, Baillis Provinciaux begin to contact and identify competitors for the regional competitions, which may involve creation of local Bailliage competitions to select one possible regional competitor.

On or before December 31, 2017 Final day to post the date and location of regional competitions for 2017 with the Conseiller Culinaire et des Professionnels National and the Chaîne National Office. Soon thereafter check the accuracy of the posting by the National Office and let them know of any corrections that may be needed.

On or before March 31, 2018 Complete regional competitions and submit winning chef’s personal information with completed application to Conseiller Culinaire et des Professionnels National and Chaîne National Office.

May 17‐19, 2018 National Competition and Culinary Weekend (competition scheduled for May 18 & 19, 2018)

September 8, 2018 (these dates are subject to change) International Competition Will be held in Taipei, Taiwan – Dates to be determined

Reimund D. Pitz, CEC, CCE, AAC, WCMC Conseill-Magistral Conseiller Culinaire et des Professionnels National 4800 South Orange Avenue, Orlando, FL 32806 Email: [email protected] Mobile: 407-468-7443 Office Phone: 407-851-6980

Michael Ty, CEC, AAC Vice Conseiller Culinaire et des Professionnels National PO Box 11388, Las Vegas, NV 89111 Email: [email protected] Mobile (702) 604-7294

2 Mission Statement

The purpose of this competition is to encourage and promote the culinary expertise of young Chefs under the age of 27 (Competitors must be born on or after October 1, 1991 to be eligible) by exposing them to a competitive environment with their peers. This competition will offer the opportunity for the Jeunes Chef Rôtisseurs to showcase their talents and creativity in a fair, unbiased, and professional forum.

General Organization

Name The name of the competition is The United States Jeunes Chefs Rôtisseurs Competition. The competitors are referred to as Jeunes Chef Rôtisseurs or Jeunes Chefs. In order to protect the importance and prestige of the competition, in both a national and international forum, all printed material needs to comply with the style exhibited in this Manual. For the purpose of consistency all regional competitions must comply with this Manual. All competitors must be sponsored by a Bailliage in the same specific Chaîne region in which the competitor is participating. For a young chef to be eligible to move on to the International Competition he or she must be employed by a Chaîne member chef.

Competitors In order to attract the highest quality potential competitors to the regional competitions all young chefs, intending to participate, must be interviewed and must qualify in accordance with the criteria specified in this Manual. Only 1 competitor will be allowed to compete per establishment.

The sponsoring Bailliage’s Vice Conseiller Culinaire must interview the potential competitor and ensure that he/she is familiar with the mystery box competition system and has prepared several mystery box events before the actual competition. This can be delegated to another Chef in the community, but it cannot be the chef of the current employment place of the competitor or an instructor at the school of the competitor, should he/she be a student chef. If none of the above chefs are available, the interview must be completed by the Conseiller Culinaire Provincial of the region. He or she will also be responsible for communicating with the Baillis of his/her region in writing with the names of all competitors and indicate that they have met all the criteria to receive final review conducted with the Bailli Provincial for his/her respective region. It is imperative that the competitor(s) have previous experience and possess a very strong understanding of competition cooking. Prior competition participation such as involvement with the ACF Junior Olympic programs is very helpful. We have to attract the most qualified and skilled individuals in order to compete well on the national and international level. A competitor must be employed by a Chaîne chef at a restaurant or hotel or be a full-time student at a school with one or more

3 instructors who are Chaîne members. Every year the competition is getting fiercer and we need to send the best!

General Regulations Each Jeunes Chefs Rôtisseurs regional event needs to take place in the calendar year of the national and international competition and be completed with results submitted on or before March 31, 2017, to the Conseiller Culinaire and Vice Conseiller Culinaire et des Professionnels National. One regional winner will be selected to represent their respective region at the National Competition. Competitors cannot participate in a regional or in national competition more than two times. A person that wins the National Competition is ineligible to compete again in this competition. Only one competitor will be selected that may represent the United States at the International competition. This is a one-time selection.

Any young Chef applying to enter a regional competition must be born on or before September 1, 1991 of the calendar year in which they would compete in the International competition (i.e. 2018). The competitor must be either a born citizen of the US, a naturalized citizen, or have a Certificate of Residency allowing him or her to legally work in the United States that shows that he or she has been a resident of the United States for at least three years prior to September 1 of the year of the competition. Each competitor must be sponsored by a Chaîne Bailliage in his/her region. Persons meeting the age and experience requirements described in this Manual and residing in the area of other chapters of the Bailliage des Etats-Unis (i.e. Puerto Rico, Bahamas, Grand Cayman, Barbados, Jamaica, Turks & Caicos) may compete. Such individuals need to have their application reviewed by the Culinaire Provincial Caribbean/Atlantic Islands, Bailli Provincial Caribbean/Atlantic Islands and the Conseiller Culinaire et des Professionnels National to determine his or her eligibility.

In order for a regional representative to go to the National Final, the region must hold a region competition to ensure he/she possess the quality and experience to compete on a level playing field. There will no exceptions.

The International competition will take place in time and place to be determined (these dates are being verified and are subject to change). By submitting an application to compete, the individual acknowledges his or her understanding and agreement to travel to and participate as a competitor in the International Competition if requested by the Bailliage des Etats-Unis to do so.

Regional competitions must be organized in a manner consistent with the rules as set forth in this National Competition Manual. This will ensure a fair contest and the best chance of success for a competitor reaching the podium at the International competition.

4 Competition Manual This Manual shall be used exclusively to determine the official policies for the regional and the national Jeunes Chefs Rôtisseurs competitions. The manual may be amended by the Conseiller Culinaire et des Professionnels National, with input of the members of the National Culinaire and Professional Committee.

The latest version of this Official Competition Manual is on-line and available for download from the national web site of http://www.chaineus.org. Click on Outreach, click on Jeunes Chefs Competition to find this Manual at the bottom of the page and download this Manual.

Culinary Competitions

Regional and National Jeunes Chef Rôtisseurs Competitions

The Culinary and Professional Committee, comprised of the Vice Conseiller Culinaire et des Professionnels National as well as all ten Conseillers Culinaires Provinciaux, will officially meet when possible at the Grand Chapître and occasionally over the phone via conference calls when appropriate. At that time the Manual and requirements relating to the Competition will be discussed for the upcoming year’s competition. The Conseiller Culinaire et des Professionnels National will communicate to the Conseillers Culinaires Provinciaux and Baillis Provinciaux for all ten regions and to the Chaîne National Office for posting on line all changes and updates. It is the responsibility of the regional officers to access the Manual, review and adhere to it.

The Baillis Provinciaux and Conseillers Culinaires Provinciaux will be responsible for applying the rules and requirements set forth in this Manual for their respective regional competitions and no deviations are permitted.

It is strongly recommended that all individuals selected as judges also access the Manual and familiarize themselves with the rules and requirements prior to attending a regional or national competition. A copy of the Manual shall be at the regional and national competition sites for review should questions arise at the time of the competition.

Competition Requirements It is recommended, as much as possible, that the regional competition be scheduled in concurrence with a Regional Assemblage. If that is not possible than at least a daylong event and dinner, involving the nearest Bailliages, should be convened. A large participation of members at the Awards dinner shows how much the membership cares to support the young chefs and their efforts.

The Jeunes Chefs Rôtisseurs awards must be presented in an appropriate manner. The Bailli Provincial is responsible for the overall event and the Conseiller Culinaire is responsible for the judging and officiating at the competition. The Bailli Provincial with

5 the help of the assistance of the Conseiller Culinaire Provincial shall be responsible for the awards event, and the awards ceremony shall be conducted by the Conseiller Culinaire Provincial with participation of the Bailli Provincial prior to the award dinner. If it is not possible to hold a lunch or dinner for the awards ceremony, then it may immediately follow the competition, although every effort must be made to organize an awards dinner event. The national competition will be part of a National organized two night three day event and the Awards dinner being the highlight event of that program. In the absence of the Bailli Délégué, the inducting officer at the event will be the Bailli Provincial for the region unless otherwise directed by the Bailli Délégué or the Bailli Provincial for that region. The details of this event will be distributed to all members of the national council including sign-up material well in advance of the event weekend.

Please note that the members of the Culinaire and Professional Committee as well as the Conseiller and Vice Conseiller Culinaire et des Professionnels National are available to assist the individual regions with their competition needs.

Hosting a Competition The host location must abide with all of the requirements set forth in this Manual and such other competition rules as may be communicated in writing by the Conseiller Culinaire et des Professionnels National, or in his/her absence, by the Vice Conseiller Culinaire et des Professionnels National. Hosting a Regional or National competition requires the support of the regional officers, local officers and membership. The financial burden of the competition, as it concerns the purchase of items for the mystery box and other related items necessary to be available at the venue is largely borne by the venue and the organizing region. A small amount of money is available from the National Office, but the funds are very limited and use of same requires the advance approval of the Conseiller Culinaire et des Professionnels National. Please make sure you take this into consideration when organizing the financial aspects of your regional event. There are a great number of duties, many of which need to be filled by volunteers. The duties include, but are not limited to, the areas described below.

Personnel - Requirements Transportation Management Registration Management Competition Logistics that focus on:  Mystery basket and par stock listing, could be sponsored by local vendors used by Chaîne chefs and the venue  Appointment, instructions, management of judges and Kitchen Manager  Media coverage  Organization of awards ceremony and/or dinner  Communication and timely notifications to National Office and Conseiller Culinaire et des Professionnels National

6 Financial Responsibilities

Regional While it is strongly recommended that you find and secure funding on your own region. This coverage is for expenses related to the mystery baskets and other directly related food items, with a maximum of 6 competitors per region. A 7th competitor must be approved by the Bailli Provincial and final approval from the Conseiller Culinaire des Professionnel National. Financial assistance for overnight stays and meals is not available and funds must be generated locally for such expenses. Requirements to fund food cost for mystery baskets and other items over 6 competitors or additional financial support needs must be addressed to the Conseiller Culinaire et des Professionnels National in writing and in advance of the competition and will be reviewed on an individual basis. Provisions to request such funds to cover mystery baskets and other food items must be established in advance of the competition so that funds can be allocated appropriately in time. Remember funds for travel and overnight accommodations are the responsibility of the sponsoring Bailliage of the competitor. Please keep the competition financially self-sufficient with the assistance of your professional hotelier members and local vendors known to all your chefs in the community.

It is the recommended the Bailli Provincial conducts annual fundraiser to support the young chefs competitors in their region.

National The Chaîne National Budget assumes the financing of the competition. Expenses will include, but will not be limited to, the following:  The 10 competitors’ round trip transportation from their home city, accommodations, transportation and meals for the competitors during the competition and related events, and travel to their home city. All accompanying family and friends must cover their own expenses.  Round-trip transportation, accommodations and all meals for the Conseiller Culinaire et des Professionnels National, and his appointed event coordinator (who must be a member of the Culinaire and Professional Committee and is the “Kitchen Manager.”  Judges are invited to the awards ceremony and are guests of the Chaîne as a thank you for their efforts. Each has the opportunity to bring guests if they choose to the awards ceremony and event, although this is at their own expense.  Stationary, signage and related expenses as directly related to conducting the competition and under the approval of our Chaîne Executive Director.

7 Marketing and Advertising Local and regional officers and especially the Chargé(e) de Presse Provincial with the help of the Vice Chargé(e) de Presse of the local Bailliage need to be involved in the planning and media coverage. Local, regional, and national media outlets should be sent a notice about the competition and related events and are to be encouraged to attend and provide coverage. Additionally, a press release should be sent pre and post competition to the appropriate media. This can and will help to expand the prestige of the competition, the Chaîne organization overall and particularly attract new professional members.

Fundraising and Sponsorships An all-out effort must be made to seek sponsorships for extra awards and give-a ways to the competitors. It is also very helpful to get sponsorships for wine at dinner and produce and any food items for the mystery basket and pantry of the competition. Additional sponsors are welcome but must be approved by the Vice Conseiller Culinaire des Professionnel National to ensure there is no conflict of interest with National sponsors. This is of particular importance to the national competition.

Mandatory Minimum Requirements

Room Requirements at the competition venue

Waiting Room, for the young Chefs while they wait for their turn to start the competition. This room has to be quiet and stocked with coffee and water (and, if possible, soft drinks).

Administration Room, that is secure and to be used to tabulate the score sheets.

Tasting Judges (Jury Room), for evaluation of the individual plates must be secure from contestants and visitors. The room needs to have cutlery for the judges, napkins, water, pencils, blank paper, official scoring sheets for each competitor (pre-numbered), calculators, mystery basket list for each judge, plate review area (clearly marked), and a plate photography area or section. There need to be a minimum of 4 culinary professional tasting judges. All judges must be professional chef members! No other scores will be counted if they are non-professional. You may engage up to 6 judges if your area has sufficient professionals that want to volunteer and who will participate. It is preferable for judges to have previous judging experience with either the Chaîne or the ACF but must not necessarily be members of the Chaîne (although preferred and, if members, should wear Chaîne ribbons throughout the competition). The Professional Jury members will wear Chefs coats. Non-Professional Jury member are not permitted to wear Chefs coats, there will be no exceptions.

8 With exception for media purposes, the Bailli Delegue and Bailli Provincial are permitted to where Chef coats. Tasting Judges will be seated at two separate tables Seated two to a table. If there are six tasting judges then, three tables are needed. This arrangement must prevent the judges from communicating together during the judging. It is important that neither judge has the opportunity to take hints from the other to preserve a truly independent judgment; it is strongly recommended that no exchange of ideas or judgment between judges takes place until all judgement is done and sheets turned in. A separate table is set up for the display of all the plates prepared by the competitors. This is also helpful sometimes for a re-visit by the judges prior to rendering their scores.

Kitchen judges and Kitchen Manager, to include 2 kitchen judges, who preferably are culinary instructors, and 1 kitchen manager who be a culinary instructor at the venue and familiar with the kitchen and all equipment. Their duties will be addressed in the following pages.

Media/Viewing Table, a table, clearly marked with the numbers of the individual contestants, and secured from the jury room view. The individual plates are delivered to this area after they have been photographed and released from that area. A professional photographer or seasoned Chargé de Presse with photographic skills is to be on hand for shots of every plate that is produced as well as action shots in the kitchen during the competition.

Kitchen or Kitchens, need to have water for the kitchen judges, helpers and young Chefs, a clock visible (not digital) to the competitors, each station identified with a large number and the Chaîne logo, a first aid kit, and a plan for medical assistance, if needed. Kitchen setup should include individual equipment:  Gas stove (preferred, but not always available) with 4 burners and an oven, a stainless working table with an accessible sink for each competitor  Refrigerator space (at least three shelves per competitor)  Freezer space (at least one shelf per competitor)  Hand blender (at least 1 for 2 competitors)  Food processors (at least 1 for 2 contestants)  Mixer with whisk and paddle (at least 1 for 4 competitors)  Ice cream machine (optional, and stated prior to the start of the competition), 2 per kitchen or 1 per 5 competitors.  Kitchen scale (at least 1 for 2 competitors)  Small kitchen equipment in sufficient quantity for each competitor  Large cutting board (one for each competitor is mandatory) a meat/fish/poultry board (each competitor), strainers of different sizes, chinois, mixing bowls of different sizes, small bowls or containers (plastic is acceptable), and recommend 10 per competitor, measuring pitchers, kitchen spoons, rolling pin, wooden spoons, large whisks, small whisks, baking sheets, sauté pans, non-stick pan, sauce pan, various sizes, sauce pot, pepper mill, plastic stretch film, aluminum foil, trash bin, hand sink, paper

9 towels (one role per competitor), side towels, aprons, parchment, string, acetate (clear only), Optional (pasta machines, and must be in sufficient quantities for competitors and easily accessible).

The venue must provide, without charge, a total of 3 kitchen runners for the competition. They are needed for serving the plates to the jury and setting the display table.

Competitors MAY BRING, knives, ring molds, cutters, vegetable peelers, blowtorch, skewer (only for cooking), small spoons, scoop, oven towels, piping bags with tips, spatulas.

The contents of the competitor’s tool box will be checked by the Kitchen Judge at the start of the competitor’s time slot in the menu writing room. The purpose is to eliminate if at all possible anything being taken into the competition that may result in disqualification of a competitor.

Judging Criteria

The Competition Each competitor is to receive an identical mystery basket which includes the 1 protein item announced 1 month prior to the competition, permitting he or she to compose a three-course menu of their choice prepared for four (4) people, consisting of individual plates for Appetizer, Main course, and Dessert. After examining the mystery basket, competitors shall have 30 minutes to write out a three-course menu, and only after the 30 minutes have elapsed, be allowed to commence preparation at their designated kitchen station. They then have 3 and a half hours to prepare the items and must begin the presentation to the Jury within their designated 30-minute window (The first course must present exactly after the 3 and a half hours and 10 minutes for the next two course). Timing summary 30 minutes to view the mystery basket and write a menu. 3 and a half hours to prepare the dishes. 20 minutes to present the individual courses, in 10 minute increments. Total allotted time is 4 hours and 30 minutes.

Mystery basket In order to prevent an unfair advantage by an individual contestant over another, the mystery basket cannot be composed by anyone that has a relationship to a contestant in that competition. This includes any Chef, Chef Instructor, Restaurant Owner, Hotel Manager, Food & Beverage Manager or any professional member of the Chaîne, or employer of the contestant. Any individual who has helped a contestant to get ready for the competition, regardless of his or her profession, is also excluded from participation in the selection of or the creation of the Mystery Basket and serving as a judge. Adherence to the above is of utmost importance and must be enforced by the Bailli Provincial with the help of the Conseiller Culinaire Provincial in region. Best

10 results are reached when the Conseiller Culinaire Provincial is the creator of the Mystery basket and he or she does not have any of the above-mentioned relationships with any competitor.

Competitors are to be furnished with a basket of identical food items, including the 1 protein item announced 1 month prior to develop a menu. It is recommended to use 5 to 6 items with a good variety of proteins, starch, vegetables and fruit to develop and produce a menu of their choice for four people consisting of:  Appetizer  Main course  Dessert

Each of the three courses will be judged independently by the following criterion:

Taste - Maximum 30 points  Balance of four basis tastes.  Maximum 30 points, awarded by tasting judges.  Flavors must work in harmony; no over-powering flavors.  Appropriately seasoned food.  Avoid competing flavors on the plate.  Accurately cooked food items.  Hot foods must be served hot, and cold foods must be served cold.

Presentation – Maximum 15 points  Maximum 15 points, awarded by tasting judges.  Judges will be looking for visually appealing presentations that show creativity and innovation. Each entry must show proficiency of skills using contrasting or complementary colors, shapes, flavors, sizes and with a variety of mediums while maintaining consistent portion sizes.  The portion must be appropriate to the dish and to the standard rules of nutrition.  Strong visual impact and harmony of colors.  Meat and vegetable juices should not make a dish look unappetizing.  Points will be deducted for vegetables that are not cut or turned uniformly.  Plate arrangements should be practical yet appealing and should comply with current industry trends.  Must use more than 50% of each mandatory food item (those in the mystery box).  Deductions will be made for;  Inconsistent portioning  Disproportional sauce and garnishing to main piece  Unappealing presentations

Originality - Maximum 15 points  New Creation of dishes and preparation of food.  Maximum 15 points, awarded by tasting judge.

11  Primarily based on the originality of the artistic work and the degree of difficulty and effort.

The Kitchen Judges These judges are charged with judging the “work process” of the competitors, the largest part of the overall judging rests with them. All plates will be identified by a number with the corresponding of the competitor, which identify to the judges the competitor. These stickers may be of a different color to signify appetizer, main course and dessert. Kitchen judges do not converse with competitors or answer questions. Competitors may only ask questions to the kitchen manager.

The Kitchen Manager This person is responsible for answering any questions that the competitors may have not regarding their cooking and preparation projects. The kitchen judges do not speak with or engage the competitors. The kitchen manger is also in charge of kitchen assistants, and together with the kitchen judges, must insure that the assistants do not directly prepare or plate any item used in the final presentation of a competitor. The kitchen manager will monitor the placement of the stickers on the individual plates to insure accuracy and anonymity. The Kitchen Manager does not score any of the competitors.

Kitchen Technique - Maximum 40 points Evaluation consists of the following: Kitchen Techniques Maximum 15 Points  Judges will be looking for professional techniques and skill that include: cutting, cleaning, slicing, cooking, carving, layering, assembling, piping, decorating and any aspect of the entry that includes uniform workmanship or manual dexterity. Each entry must show proficiency of skills and cooking techniques with a variety of mediums.  Skillful use of hand tools  Using the correct tool for the job  Preparing and cooking food with accepted techniques  Use appropriate cooking method for the food item selected

Organizational Skills Maximum 10 Points  Having available a detailed plan, outlining the tasks to be accomplished in the time allowed  Having a well-organized work environment (table, stove and storage areas)

Product Utilization Maximum 5 Points If a mandatory item is not identified and used in the presentation, then the kitchen judge will deduct up to 5 points not used. The item in total does not need

12 to be used, however at least 50% of the items must be used and portions not used must be identified and returned to the kitchen judge for inspection.

Professionalism Maximum 5 Points Includes demeanor, attitude, uniform, behavior, respect of fellow competitors, facilities and equipment, assistants, competition management, and judges. The required dress for the competition is chef’s hat (toque), jacket, Chef’s pants, apron, and professional kitchen shoes.

Sanitation Maximum 5 Points Proper sanitary preparation methods must be used at all times during the competition. Competitors must clean their work areas before leaving the kitchen, and returned to its pre-competition condition. The kitchen judge will inspect and points will be deducted for untidiness.

Timing In case of a delay in the presentation of a course, one point will be deducted from the competitor’s score for every minute late in an individual time slot. Monitored by the kitchen judge and deducted from their score. Competitors who accumulate more than 30 minutes in late time during the competition may be asked to withdraw from the competition. This is at the discretion of the Conseiller Culinaire & Professionnels National.

Point Totals: Four Tasting Judges x 60 each (Average of 3 courses) 240 Two Kitchen judges x 40 each 80 Maximum Points _ 320

In the event of a tie, the winner will be decided upon review of each scoring category. The title will be given to the contestant with the highest score in taste; if still undecided, the highest score in presentation will be used.

It is recommended that Jeunes Chef Rôtisseurs Competitors start at 30 minute intervals,(Whenever possible) based upon the number of competitors. This time frame gives the judges sufficient time to evaluate the food presentations of each competitor. Competition numbers are chosen by drawing prior to the competition during the orientation which precedes the competition either the afternoon before or immediately before the first starting time of the first competitor. All following times are dictated by the previously noted timetable. The other competitors will then send their dishes according to the timetable established which is 30 minutes after the previous competitor.

The supplies are the responsibility of the competition site in coordination with the Conseiller Culinaire et des Professionnels National, Bailli Provincial, Vice Conseiller Culinaire Provincial and any other officers of the local Bailliage.

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Note: Plates must be white, without markings or decoration, round and of the following sizes: (Whenever possible) Exceptions to this rule may be made as long as all competitors have access to the same plate in example an oval, rectangular or triangular plate.

One month prior to the competition, each competitor will be given a list of china available during the competition with dimension. This will be for your appetizer, entrée and dessert course.

Stickers to label the individuals plates (competitor number, and course only) must be available for each contestant. It is recommended to prepare the stickers in advance and have the Kitchen Manager distribute them in time for plating.

RESULTS

An individual assigned by the Conseiller Culinaire Provincial or the Conseiller Culinaire et des Professionnels National should independently tabulate the competition scores. The Conseiller Culinaire Provincial or the Conseiller Culinaire et des Professionnels National assists in the tabulation. The results should be known only to the Conseiller Culinaire Provincial or the Conseiller Culinaire et des Professionnels National until the awards ceremony.

Documents and judging sheets used by members of the jury during the competition remain the property of the Chaîne des Rôtisseurs, and are to be held as a record of the competition by the Conseiller Culinaire Provincial or as directed by the Conseiller Culinaire et des Professionnels National (either by him or her, or the Chaîne National Office). These documents should not be distributed to the competitors or any other individual, regardless of whether or not associated with the competition. The Conseiller Culinaire et des Professionnels National can request these documents from the Conseiller Culinaire Provincial, if and when there is a dispute concerning the awards. Therefore, the Conseiller Culinaire Provincial or the Conseiller Culinaire et des Professionnels National should retain and seal the documents immediately following the final tabulation.

The results will be announced at an awards ceremony attended by the competitors, the Jury, media, all interested members and guests of the host Bailliage. The actual scores will not be revealed.

The Conseiller Culinaire et des Professionnels will announce the results and thank all participating officers and members for their assistance. At this time, the check from the Chaîne Foundation is awarded to the representative of the competition venue for their scholarship fund. The award for a regional competition is up to $5,000 and for a national competition up to $25,000. Note: The wording of the financial disbursement may change.

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The 1st place winner’s application form must immediately be sent to the National Office and with a copy to the Conseiller Culinaire and Vice Conseiller Culinaire et des Professionnels National following the competition.

Each regional winner will be contacted by the Conseiller Culinaire et des Professionnels National and the Chaîne National Office to coordinate their attendance and participation in the national competition. If a regional winner is unable to attend, the Conseiller Culinaire Provincial may elect to send the 2nd place competitor to represent their region. This should only occur after consulting with the Conseiller Culinaire et des Professionnels National and the Bailli Provincial.

Each regional winner will be inducted into the Chaîne as a Chef Rôtisseur at the National Competition. The membership is for one year, and renewable at the then current rates.

Each regional winner will be sponsored to attend the National Competition by his or her respective Region at the expense of the national Bailliage. Guests of the regional winners are responsible for their own transportation, hotel room and all other costs of attendance. Every attempt will be made to accommodate these guests at events during the competition period, but contestants should understand space is limited. Contestants are encouraged to coordinate their guest’s presence with the Conseiller Culinaire et des Professionnels National and the Executive Director. Advance notice of who will be in attendance is required and shall be provided by the contestant by the deadline indicated to him or her.

REGIONAL AWARDS

Regional competitors will receive the following awards:

First Place  Silver Medal of la Chaîne des Rôtisseurs  Competition Diploma of the Chaîne des Rôtisseurs  One year’s membership in the Chaîne des Rôtisseurs

All Other Competitors  Bronze Medal of the Chaîne des Rôtisseurs  Competition Diploma of the Chaîne des Rôtisseurs

You may award any additional price or gift if you so wish in addition to the above.

15 NATIONAL AWARDS

All trophies and awards are provided by the Chaîne des Rôtisseurs through the Culinary and Professional Committee. All competitors will receive the following awards, regardless of standing:

 Competition Diploma of the Chaîne des Rôtisseurs  One year’s national membership in the Chaîne des Rôtisseurs as a Chef Rôtisseur (also indicated above)  Chef Dress Jacket

Medal winners will receive the following prizes.

First Place  Five years of national membership in the Chaîne des Rôtisseurs  Red Medal Chaîne des Rôtisseurs

Second Place  Blue Medal of the Chaîne des Rôtisseurs

Third Place  Green Medal of the Chaîne des Rôtisseurs

16

Appendix Forms

17 United States Jeunes Chefs Rôtisseurs Culinary Competition

STARTING TIMES MASTER LIST

Location and Date: Chair of the Jury:

PLATING TIME COMPETITOR MENU COOKING TIME 10 minutes each Course

1. 6:00AM – 6:30AM 6:30AM – 10:00AM 10:00AM ‐ 10:20AM

2. 6:30AM – 7:00AM 7:00AM – 10:30AM 10:30AM – 10:50AM

3. 7:00AM – 7:30AM 7:30AM – 11:00AM 11:00AM ‐ 11:20AM

4. 7:30AM – 8:00AM 8:00AM – 11:30AM 11:30AM – 11:50AM

5. 8:00AM – 8:30AM 8:30AM – 12:00PM 12:00AM – 12:20PM

6. 8:30AM – 9:00AM 9:00AM – 12:30PM 12:30PM – 12:50PM

7. 9:00AM – 9:30AM 9:30AM – 1:00AM 1:00PM – 1:20PM

8. 9:30AM – 10:00AM 10:00AM – 1:30PM 1:30PM – 1:50PM

9. 10:00AM – 10:30AM 10:30AM – 2:00PM 2:00PM ‐ 2:20PM

10. 10:30AM – 11:00AM 11:00AM – 2:30PM 2:30PM – 2:50PM

30 minutes 3 and a half hours 20 minutes

18 Jeunes Chefs Rôtisseurs TASTING JUDGE SCORING FORM

Competitor Number Judge’s Name and Signature:

______

Menu Comments (Please write legibly)

Score

Appetizer Taste Appetizer Appetizer Orginality Appetizer Total Score Presentation

/30 /15 /15 /60 Main Course Taste Main Course Main Course Main Course Score Presentation Orginality

/30 /15 /15 /60 Dessert Taste Dessert Presentation Dessert Orginality Dessert Total Score

/30 /15 /15 /60 Grand Total

/180 Average of 3 course /60

19 United States Jeunes Chefs Rôtisseurs Culinary Competition

KITCHEN JUDGE’S SCORING SHEET

Name of Kitchen Judge: Date:

Kitchen Organizational Product Professionalism Sanitation Competitor Timing TOTAL Techniques Skills Utilization (Cleaning) Number deduction 40 15 10 5 5 5

1

2

3

4

5

6

7

8

9

10

Kitchen Judge SIGNATURE:______

Timing Each course is to be completes and released to the judges with in the allocated 10 minute time frame. Each course not released to the judges in the 10 minute window for the individual course will result in a 1 point per minute deduction from the kitchen score total. 5 Points to be deducted for each mandatory item note used and identified on the final menu presentation.

20

Location: Date:

Auditer: Signature______

Cons. Culinaire: Signature______

Professional Judges Gastronome Kitchen Judges TOTAL Contestant # Judge

1

2

3

4

5

6

7

8

9

10

21 Vice Conseiller Culinaire Report

This past year had been a busy year for us as representatives in the Culinaire committee. My main responsibilities were to assist the Conseiller Culinaire des Professionnel et Utats-Unis especially during the competition season. In addition, I communicated as best as possible with all the Culinaire Provincial.

I had the opportunity to participate in two of the regions competition. Judge at both the Far West and Northeast competition assisting Chefs Robert Phillips and Yono Purnomo. I was able to identify some challenges attending both these competitions and reported back to Chef Pitz that we need to stress consistency in our regional competition to better prepare our competitors when they go to the nationals.

Served on the Washington, DC national final competition in Bethesda, Maryland with Francois Dionot, Paul Haar, Kevin Dunn and Chef Pitz. I assisted in procuring most of the Mystery Basket ingredients and communicated with Francois and his staff to ensure that we had a smooth turnover that met all the guidelines.

In addition, I was responsible for driving one of the vans that shuttled the competitors to and from the airport and shuttle them on their tour and meals destinations. This was a vital part of the weekend to ensure the competitors were where they are to be during the event.

I was honored to be invited to be a Jury member for the International Jeunes Chefs Rotisseurs competition in Frankfurt, Germany. It truly was a learning experience as a kitchen juror to see what we need to better prepare ourselves in the future. Here is a list of my observation that we need to address to prepare our competitors:  We need to supply mini tools that are 220V for our competitors to have in their tool box for future competition. They are portable mixers and various attachments that are used in conjunction with a portable bermixer. What I saw these attachments could make were dough, be used like a mini robot coupe and more.  Follow closely our competition manual with what the international competition does.  Make sure our competitors are knowledgeable in basic culinary skills and techniques. The past two international competition, part of the mystery basket items competitors did not know how to prepare live crab and clean and fillet fish with skins on.  Train our competitors difference in Celsius versus Fahrenheit, which we are familiar.  Concentrate on searching for the best competitor that has experience in the workplace, which currently we recruit more competitors in the culinary schools. This is a joint effort that we all need to be in the search of recruiting young chefs in restaurants. This is the responsibility of Culinaires in the Bailliages, the Bailli, Bailli Provincial, Culinaire Provincial and any member of the Chaine to bring to our attention potential candidates.  There were no helpers in the kitchen for all the competitors. The competitors were responsible for cleaning their own pots and pans, retrieving their plates and delivering their finished plates to the window for the runners to deliver to the jurors.  The window to present each dish is different than what we do in the USA. When the window opens, that is when your plates are due, where our system we give the competitors 10 minutes to plate up and it is late after the 10-minute window. We will implement this next year, as I believe our competitor was confused and late for his first course. Vice Conseiller Culinaire Report

What I notice during the competition in Frankfurt that they need to standardize the competition as we all stress hygiene and sanitation. Here are some of the things that I observed and what happened last year that were disadvantage for our competitors:  Equipment was not identical from kitchen to kitchen this past year. The stove tops were not consistent. The competitors had electric ranges, hot plates and induction stove top. Our competitor had a station that was induction, which he did not realize that they required special type of pots and pans. In addition, he did not have an oven on his station.  Last year our competitor had issues with her oven, which caused timing issues. I understand that this is all about competitions that there could be adversity and we need to learn to adapt, but if the facility had check to make sure they were in working order and calibrated, everything would be equal to all competitors.  There were no mixers, blenders and robot coupe in the kitchen for any of the competitors, but several of the competitors had some type of gadget that they had in their tool box and were prepared.  They stress sanitation, but they did not require gloves, placed all the mystery basket items out in the beginning for all competitors whether you were first or last and they left all the food required refrigeration out on the tables. In my opinion, it played an unfair advantage to the last competitors with the food sitting out.  Being a kitchen juror and having your competitor is the most difficult decision to deal with. I observed that one of the jurors gave disparity treatment to his countries competitors and harassed our competitors unnecessarily. His critiques should have been during critiques instead of during his plating, which was unprofessional and I told him this.

Chef Pitz and I spent many hours revising the competition manual before the international competition and after when I came back from Germany and told Chef Pitz we need to do more adjustments to our competitors’ manual to match closer to what they do international competition.

I went to Portland, Maine on September 14th to participate in a Meet and Greet to try to form a Bailliage in Portland. I had tried to form a chapter when I visited them back in April during an ACF chapter meeting in hopes they could host our Jeunes Chefs Rotisseurs national competition. Unfortunately, during the summer it was difficult to get all the players together, but at the Meet and Greet, I am confident a Portland, Maine Bailliage will be born soon.

Then on September 23rd, Chef Purnomo from Albany and I prepared a gourmet dinner for 12 at Doug and Kathy Martinides home in West Chester, PA. Doug and Kathy bought this auction package during our Culinary Weekend in Washington, DC. He paid $2,000.00 for us to come to his home and prepare and served our culinary delights in his home. The $2,000.00 was for the Culinaire fund that will be determine in the future what these funds will be utilized.

The Martinides has a beautiful home, but more importantly his kitchen was almost like a professional kitchen. The Martinides generously offered Chaine members and his friend to buy one of the 10 open spots for $200.00 and all proceeds would go to the Chaine Foundation. My Vice Conseiller Culinaire Report sincere gratitude to Martinides for allowing us to prepare this incredible dinner at his home and Chef Yono Purnomo for taking the lead in the menu. A special thank you goes to Chef Sam Nahhas from the Normandy Farms Hotel and Conference Center in Blue Bell, PA who supplied the dessert for this dinner.

We look forward to the coming year. We have many changes coming and need all Culinaires on the same page to ensure the integrity of our competition. We also look for all Chaine members to support this very important initiative not only financially, but seeking our young Chefs that will not be over the age of 27 on September 1, 2018. We need your recommendations to find the very best competitor to represent us in the International competition and bring the Gold back to the US Bailliage.

Thank you,

Michael Ty, CEC, AAC Vice Conseiller Culinaire des Professionnel et Etats-Unis

2017 Chaîne des Rôtisseurs Professional Membership September 1, 2016 ‐ June 30, 2017

Professional Members 2016 2017 2017 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Northeast Albany 38 33 0 0 1 34 ‐4 Northeast Boston 40 29 3 0 4 36 ‐4 Northeast Buffalo 23 20 0 0 5 25 2 Northeast Colonial New England 11 11 0 0 3 14 3 Northeast Connecticut 330003 0 Northeast Hartford 550027 2 Northeast Long Island 411002 ‐2 Northeast Mid‐Hudson @ CIA 772009 2 Northeast New Hampshire 520002 ‐3 Northeast New York 17 15 1 0 2 18 1 Northeast Rhode Island 13 80008 ‐5 Northeast Rochester Finger Lakes 8820212 4 Northeast Vermont 000000 0 Northeast Westchester 411079 5 Mid‐Atlantic Atlantic City 66 42 3 0 15 60 ‐6 Mid‐Atlantic Baltimore 11 9 0 0 12 21 10 Mid‐Atlantic Bergen County 220002 0 Mid‐Atlantic Chesapeake 000000 0 Mid‐Atlantic Delaware Valley 12 10 1 0 3 14 2 Mid‐Atlantic First State 16 13 0 0 0 13 ‐3 Mid‐Atlantic Garden State 12 72009 ‐3 Mid‐Atlantic La Grande Cave du NJ 110001 0 Mid‐Atlantic Lehigh Valley 10 70007 ‐3 Mid‐Atlantic Les Roses Culinaire 200000 ‐2 Mid‐Atlantic New Jersey 650005 ‐1 Mid‐Atlantic Perpherique 650005 ‐1 Mid‐Atlantic Philadelphia 221014 2 Professional Members 2016 2017 2017 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Mid‐Atlantic Washington, DC 20 16 1 0 4 21 1 South Central Asheville 12 900110 ‐2 South Central Atlanta 951028 ‐1 South Central Charleston 020002 2 South Central Charlotte 550016 1 South Central Chattanooga 110001 0 South Central Georgia Golden Isles 000000 0 South Central Greenville 660006 0 South Central Hilton Head 000000 0 South Central Jackson, Mississippi 330003 0 South Central Lake Oconee 000000 0 South Central Memphis 9810110 1 South Central Montgomery 10 30003 3 South Central Myrtle Beach 16 14 0 0 1 15 ‐1 South Central Nashville 430025 1 South Central Panama City 000000 0 South Central Peachtree 321003 0 South Central Richmond 331004 1 South Central Savannah 01201013 13 South Central Spartanburg 000000 0 South Central The Cliffs 021014 4 South Central Triangle 11 820515 4 Southeast Amelia Island 320002 ‐1 Southeast Boca Raton 320002 ‐1 Southeast Bonita 750027 0 Southeast Fort Lauderdale 321003 0 Southeast Miami 57 50 2 1 9 62 5 Southeast Miami Beach 540004 ‐1 Southeast Naples 31 27 1 0 2 30 ‐1 Professional Members 2016 2017 2017 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Southeast Nord Est de la Floride 540004 ‐1 Southeast Orlando 32 17 0 0 1 18 ‐14 Southeast Palm Beach 211024 2 Southeast Sarasota 13 11 0 0 2 13 0 Southeast Space Coast 661029 3 Southeast Tampa Sun Coast 16 14 1 0 3 18 2 Southeast Treasure Coast 001023 3 Southeast West Palm Beach 11 11 0 0 1 12 1 Caribbean/Atlantic Grand Bahama 100000 ‐1 Caribbean/Atlantic Grand Cayman 760006 ‐1 Caribbean/Atlantic Jamaica 31 27 1 0 2 30 ‐1 Caribbean/Atlantic Mayaguez 430003 ‐1 Caribbean/Atlantic Nassau 11 90009 ‐2 Caribbean/Atlantic Ponce 220002 0 Caribbean/Atlantic San Juan 9520310 1 Caribbean/Atlantic U.S. Virgin Islands 6600612 6 Mid West Chicago 18 13 5 0 0 18 0 Mid West Cincinnati 22 19 0 0 1 20 ‐2 Mid West Des Moines 13 11 0 0 3 14 1 Mid West Indianapolis 430003 ‐1 Mid West Kansas City 661007 1 Mid West Lake Shore 110001 0 Mid West Louisville 211046 4 Mid West Michigan 10 910111 1 Mid West Milwaukee 12 11 0 0 0 11 ‐1 Mid West Minneapolis 650005 ‐1 Mid West Pittsburgh 37 33 1 0 3 37 0 Mid West Saint Louis 5710210 5 Mid West Springfield 770007 0 Professional Members 2016 2017 2017 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Mid West Toledo 530014 ‐1 Southwest Aspen 420002 ‐2 Southwest Austin 530014 ‐1 Southwest Baton Rouge 110001 0 Southwest Beaumont 540004 ‐1 Southwest Dallas 651006 0 Southwest Denver, Mile High 11 60039 ‐2 Southwest Etoile Solitaire 560006 1 Southwest Fort Worth 330014 1 Southwest Galveston 16 12 2 0 2 16 0 Southwest Houston 20 13 1 0 5 19 ‐1 Southwest Lacs et des Bois 330003 0 Southwest Lafayette 000000 0 Southwest Little Rock 751006 ‐1 Southwest New Orleans 25 23 0 0 1 24 ‐1 Southwest Oklahoma City 420002 ‐2 Southwest San Antonio 16 19 0 0 0 19 3 Southwest Shreveport 000000 0 Southwest Tulsa 220002 0 Southwest Vail 740004 ‐3 Southwest Wichita 650016 0 Pacific NW Anchorage 11 10 0 0 2 12 1 Pacific NW Hillsborough 650005 ‐1 Pacific NW Monterey Peninsula 26 23 1 0 0 24 ‐2 Pacific NW Napa‐Sonoma 21 18 0 0 11 29 8 Pacific NW Portland 330003 0 Pacific NW Sacramento 11 10 0 0 2 12 1 Pacific NW San Francisco 33 29 0 0 6 35 2 Pacific NW Seattle 17 15 4 0 0 19 2 Professional Members 2016 2017 2017 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Pacific NW Silicon Valley 7520512 5 Far West Albuquerque 000000 0 Far West Beverly Hills 320002 ‐1 Far West Central Coast 110001 0 Far West La Jolla 12 900817 5 Far West Laguna 17 16 0 1 1 18 1 Far West Las Vegas 17 13 3 1 0 17 0 Far West Los Angeles 540026 1 Far West Newport Beach 110001 0 Far West Palm Springs 12 10 0 0 0 10 ‐2 Far West Reno 431015 1 Far West Salt Lake City 15 15 0 0 1 16 1 Far West San Diego 18 12 3 0 2 17 ‐1 Far West Santa Barbara/Ojai 410001 ‐3 Far West Santa Fe 330014 1 Far West Santa Ynez Valley 11 80008 ‐3 Far West Scottsdale 4510814 10 Far West Sedona 20 16 0 0 4 20 0 Far West South Coast 17 11 2 0 0 13 ‐4 Hawaii/Pacific Hawaii Island 960006 ‐3 Hawaii/Pacific Honolulu 30 23 1 0 1 25 ‐5 Hawaii/Pacific Kauai/Oahu 16 14 2 0 6 22 6 Hawaii/Pacific Maui 15 12 0 0 0 12 ‐3 Members at Large Members at Large 42 30 1 0 12 43 1 1406 1131 74 3 224 1432 36 Professional Members 2016 2017 2017 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017

Professional Members 2016 2017 2017 2017 2017 2017 Difference Region Total (6/30/16) Renewals Reinstate Intl' Trans New Total 2016 & 2017 Northeast 174 143 9 0 26 179 5 Mid‐Atlantic 166 119 8 0 35 162 ‐4 South Central 92 75 9 0 24 108 16 Southeast 194 156 8 1 26 191 ‐3 Caribbean/Atlantic 71 58 3 0 11 72 1 Mid West 148 129 10 0 15 154 6 Southwest 146 118 5 0 14 137 ‐9 Pacific NW 135 118 7 0 26 151 16 Far West 164 130 10 2 28 170 6 Hawaii/Pacific 70 5530765 ‐5 Members at Large 42 30 1 0 12 43 1 1402 1131 73 3 224 1432 30

Section 11

Mondiale Report

Confrérie de la Chaîne des Rôtisseurs® Société Mondiale du Vin® Ira A. Falk, Esq., Grand Echanson Post Office Box 675786 Rancho Santa Fe, California 92067 Office: 760.631.6789 • Mobile: 858.204.9551 • Email: [email protected]

October 14, 2017

Dear Members of the National Council,

Since being confirmed as the Grand Echanson of the Société Mondiale du Vin (“Mondiale”), the majority of my time has been spent communicating with the people who contributed countless hours and significant sums over the past several years helping this important division of the Chaîne grow in size and stature. In addition, I have spent considerable time focused on the creation of a team that will further the development of the Mondiale brand as well as its many philanthropic, educational and entertaining programs (Echanson Provincial and Master Sommelier, David Glancy, has properly dubbed these last two endeavors as “Edutainment”). a) The Grape Group ‐ I am tenaciously pursuing the development of a team comprised of extremely talented industry professionals capable of meeting and exceeding the goals we have set for this august society, regardless of who captains the Mondiale ship. I affectionately refer to this troupe as the Grape Group.

By populating the Grape Group with dedicated professionals who are renowned within the wine, spirits, culinary and hospitality industries, we are hoping to establish a new and extremely powerful leadership force. This dynamic panel will lead by example as they create and support the plans and programs that will help us increase our ability to donate, educate and influence, while concurrently developing an ever‐growing following of devotees that encompasses our members, wineries, restauranteurs, hoteliers, industry icons, as well as sommeliers and chefs of all ages and experience levels. b) Building on Past Success ‐ A select group of Master Sommeliers and Masters of Wine, who have already committed to becoming the core of the Grape Group, are formulating ideas and programs that will enhance the most successful aspects of the trailblazing work performed by people like our national Vice Echansons, Richard Groves and David Merrill (Honoraire).

For those unfamiliar with their efforts, David Merrill’s focus and passion, are best reflected in the amazing Young Sommelier website www.ysommc.us, which he created for the Young Sommelier Competitions held both regionally and on a national basis. I believe that the superior performance of our most recent young sommelier competitors, including the International Bronze medal awarded to our 2017 winner, Vincent Morrow, are a direct result of the testing protocols and mentorship programs David and Charlie Bennet created during their tenures.

Richard Groves has and continues to make great strides in formalizing relationships with Wineries, Wine Merchants and Key Industry Executives all with an eye towards accessing great wines for the Chaîne and its members to enjoy at national, regional and Bailliage events.

c) Young Sommelier Competition – Our Young Sommelier Competition remains one of the most important aspects of Mondiale for many significant reasons, not the least of which is the camaraderie shared by the members of the Bailliages sponsoring the competitors, our local and regional officers, and the competitors themselves. These events truly become bonding experiences that create friendships that last lifetimes.

We have moved the competitor enrollment period to begin on November 1st – December 31st and will be adding a 30 to 50 question “pre‐test” to the program to help weed out competitors who have not yet reached the level of experience needed to properly compete on a regional or national basis. We have done this to try to help preserve their eligibility to compete at a later date as there are restrictions as to how many times a person can participate at the local, regional and national level.

We intend to have the young sommelier eligibility test administered at one time, around the country, during the first week of January. We are doing this to relieve a problem identified during my discussions with former competitors during which time the indicated that the stress associated with testing during the last vestiges of the year, a very busy time for anyone in hospitality, posed time and commitment problems for them. Early January is historically a respite period for industry professionals.

If everything unfolds as it should, then the Regional Competitions will be expected to take place between early January and April 15th each year. The National Final Competition will take place during the Mondiale Wine Weekend which will occur between the last weekend in April and the first weekend in June. In 2018, the Wine Weekend will be held in Paso Robles, on May 3rd – 6th. d) Regional Competitions/Edutainment – If not already being done in this manner, it is highly recommended that the Regional Young Sommelier Competitions be designed to include member participation. Some of the more popular concepts include a concurrent or silent blind‐tasting of the same wines that the final competitors are tasting, post‐competition edutainment such as Master Sommelier led tastings, all culminating in a fun‐filled awards dinner. We believe that these events will be enjoyable for the members in the region, they will help raise money for the region, and our Grape Group will try to assist by finding sponsors to cover the cost of wines for the competition and for the young sommelier dinners. e) National Mondiale Wine Weekend – This annual event and business meeting which focuses entirely on Mondiale, as previously stated, is scheduled to take place in Paso Robles, California on May 3 – 6, 2018. We have proposed an aggressive agenda which is designed to further unlock the secrets of the wine world to our members while simultaneously providing them unique opportunities to acquire some of the finest wines the region offers.

The new and elegant Allegretto Resort and Winery is our host hotel for this four‐day extravaganza. We plan to feature winery tours, winery lunches, wine and beverage tastings led by Master Sommeliers and Masters of Wine, blind‐tastings, Chaîne‐quality dinners as well as our revamped, renamed, fun and fabulous Mondiale Mini Food & Wine Festival.

On Friday, May 4th, we will determine the 2018 U.S. Chaîne Young Sommelier winner. Our champion will then train for the International Chaîne Competition to be held later that year. As in the past, our members and guests will have the opportunity to taste the same wines, in the blind, that our final 3 competitors taste during the competition. After our winery tours, winery lunches and determining how well we faired in the blind tastings, we will embark on our Induction Ceremony before indulging all six of our senses (the sixth being our sense of fun!) at our Gala Dinner at the Allegretto.

f) Our Bailliages – We believe that almost everything that is planned in the Chaîne should begin and end with an understanding of its effect on our Bailliages. Our Bailliage Officers, the vanguard that makes or breaks the membership experience, unfortunately, received little to no support or guidance from the Mondiale corps. Traditionally, Mondiale has been focused on regional and national competitions and its annual meeting.

We believe it is important to reverse this course of action and have already made great strides in that regard by creating a plan that will directly benefit Bailliages, particularly those without wine cellars. The program centers on the sale of cases of high‐quality wine, produced by our winery‐ sponsors, and approved by our Grape Group. These wines will be offered at extremely aggressive prices and most will be able to be shipped directly to the designated Bailliage representative (State Laws and Licensing will dictate which Bailliages can or cannot participate on a winery‐by‐winery basis).

We expect this program to help drive down many event costs while simultaneously increasing the quality of our members’ dining experience. The opportunity to extend these offers to our general membership is in the works. Once again Richard Groves is deserving of praise for his efforts which have already brought more than a dozen winery‐sponsors into the fold with our first wine offering scheduled to occur in November of this year!

g) Mobile Education Program – We are working with Master Sommeliers and Masters of Wine, to create Edutainment Programs that can be “taken on the road” directly to Bailliages and regional events. We are of the opinion that fun, informal, and educational events will be well received by both current Chaîne members as well as younger potential members. These events, traditionally offered at a cost lower than a Chaîne formal dinner, will expand the breadth of the experiences the Chaîne offers to its members. h) Ask the Expert – Bailli Extraordinaire, Dominick Addario, suggested that we create a program that allows members of the Chaîne to reach out to wine experts when they have questions. We have started to create a structure that will not only provide pairing information, but sales, pricing and ratings as well. We hope to launch this new program in early 2018.

While there is much more to say and even more to do, I close by thanking each of you for your support throughout the years as we all look forward to a brighter, tastier and entertaining future.

Vive la Chaîne Vive la Mondiale

Ira 2017 Chaîne des Rôtisseurs ‐ Mondiale Membership September 1, 2016 ‐ June 30, 2017

Mondiale Membership 2016 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals New Total 2016 & 2017 Northeast Albany 32 23 5 28 ‐4 Northeast Boston 40 36 0 36 ‐4 Northeast Buffalo 35 32 13 45 10 Northeast Colonial New England 12 9110 ‐2 Northeast Connecticut 10 12 0 12 2 Northeast Hartford 10 10 3 13 3 Northeast Long Island 15 11 0 11 ‐4 Northeast Mid‐Hudson @ CIA 1 101 0 Northeast New Hampshire 1 000 ‐1 Northeast New York 47 40 5 45 ‐2 Northeast Rhode Island 26 22 2 24 ‐2 Northeast Rochester Finger Lakes 2 101 ‐1 Northeast Vermont 0 000 0 Northeast Westchester 1 11617 16 Mid‐Atlantic Atlantic City 34 32 7 39 5 Mid‐Atlantic Baltimore 6 505 ‐1 Mid‐Atlantic Bergen County 11 12 0 12 1 Mid‐Atlantic Chesapeake 1 000 ‐1 Mid‐Atlantic Delaware Valley 45 43 11 54 9 Mid‐Atlantic First State 13 13 2 15 2 Mid‐Atlantic Garden State 17 15 3 18 1 Mid‐Atlantic La Grande Cave du NJ 1 202 1 Mid‐Atlantic Lehigh Valley 10 11 3 14 4 Mid‐Atlantic Les Roses Culinaire 2 000 ‐2 Mid‐Atlantic New Jersey 4 505 1 Mid‐Atlantic Perpherique 4 404 0 Mid‐Atlantic Philadelphia 34 31 9 40 6 Mondiale Membership 2016 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals New Total 2016 & 2017 Mid‐Atlantic Washington, DC 31 27 7 34 3 South Central Asheville 15 12 2 14 ‐1 South Central Atlanta 21 20 2 22 1 South Central Charleston 0 505 5 South Central Charlotte 12 12 0 12 0 South Central Chattanooga 3 303 0 South Central Georgia Golden Isles 2 101 ‐1 South Central Greenville 3 303 0 South Central Hilton Head 0 000 0 South Central Jackson, Mississippi 36 31 4 35 ‐1 South Central Lake Oconee 3 000 ‐3 South Central Memphis 16 15 0 15 ‐1 South Central Myrtle Beach 48 44 7 51 3 South Central Nashville 24 24 1 25 1 South Central Panama City 2 000 ‐2 South Central Peachtree 8 808 0 South Central Richmond 17 14 0 14 ‐3 South Central Savannah 0 101 1 South Central Spartanburg 12 11 0 11 ‐1 South Central The Cliffs 0 303 3 South Central Triangle 16 12 3 15 ‐1 Southeast Amelia Island 16 15 7 22 6 Southeast Boca Raton 6 505 ‐1 Southeast Bonita 51 45 4 49 ‐2 Southeast Fort Lauderdale 6 505 ‐1 Southeast Miami 44 41 3 44 0 Southeast Miami Beach 6 505 ‐1 Southeast Naples 119 107 17 124 5 Southeast Nord Est de la Floride 15 16 9 25 10 Mondiale Membership 2016 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals New Total 2016 & 2017 Southeast Orlando 6 606 0 Southeast Palm Beach 10 7613 3 Southeast Sarasota 11 909 ‐2 Southeast Space Coast 13 11 0 11 ‐2 Southeast Tampa Sun Coast 29 28 1 29 0 Southeast Treasure Coast 0 112 2 Southeast West Palm Beach 26 25 17 42 16 Caribbean/Atlantic Grand Bahama 1 202 1 Caribbean/Atlantic Grand Cayman 0 000 0 Caribbean/Atlantic Jamaica 36 35 11 46 10 Caribbean/Atlantic Mayaguez 7 707 0 Caribbean/Atlantic Nassau 15 11 0 11 ‐4 Caribbean/Atlantic Ponce 3 303 0 Caribbean/Atlantic Saint Lucia 0 000 0 Caribbean/Atlantic San Juan 6 6814 8 Caribbean/Atlantic U.S. Virgin Islands 6 61016 10 Mid West Chicago 82 67 0 67 ‐15 Mid West Cincinnati 56 50 2 52 ‐4 Mid West Des Moines 13 12 0 12 ‐1 Mid West Indianapolis 16 14 3 17 1 Mid West Kansas City 22 22 1 23 1 Mid West Lake Shore 8 8210 2 Mid West Louisville 2 202 0 Mid West Michigan 3 404 1 Mid West Milwaukee 22 21 0 21 ‐1 Mid West Minneapolis 0 000 0 Mid West Pittsburgh 13 11 0 11 ‐2 Mid West Saint Louis 5 718 3 Mid West Springfield 41 41 2 43 2 Mondiale Membership 2016 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals New Total 2016 & 2017 Mid West Toledo 6 527 1 Southwest Aspen 43 30 0 30 ‐13 Southwest Austin 13 14 6 20 7 Southwest Baton Rouge 0 011 1 Southwest Beaumont 7 404 ‐3 Southwest Dallas 9 707 ‐2 Southwest Denver, Mile High 5 707 2 Southwest Etoile Solitaire 27 20 5 25 ‐2 Southwest Fort Worth 1 134 3 Southwest Galveston 20 18 0 18 ‐2 Southwest Houston 42 38 9 47 5 Southwest Lacs et des Bois 27 26 0 26 ‐1 Southwest Lafayette 0 000 0 Southwest Little Rock 2 101 ‐1 Southwest New Orleans 51 50 5 55 4 Southwest Oklahoma City 11 909 ‐2 Southwest San Antonio 79 72 10 82 3 Southwest Shreveport 3 303 0 Southwest Tulsa 59 50 2 52 ‐7 Southwest Vail 12 819 ‐3 Southwest Wichita 26 25 0 25 ‐1 Pacific NW Anchorage 3 303 0 Pacific NW Hillsborough 33 30 0 30 ‐3 Pacific NW Monterey Peninsula 14 15 0 15 1 Pacific NW Napa‐Sonoma 27 23 1 24 ‐3 Pacific NW Portland 3 303 0 Pacific NW Sacramento 3 404 1 Pacific NW San Francisco 10 909 ‐1 Pacific NW Seattle 36 28 1 29 ‐7 Mondiale Membership 2016 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals New Total 2016 & 2017 Pacific NW Silicon Valley 13 10 0 10 ‐3 Far West Albuquerque 15 14 3 17 2 Far West Beverly Hills 4 303 ‐1 Far West Central Coast 1 101 0 Far West La Jolla 1 202 1 Far West Laguna 32 29 0 29 ‐3 Far West Las Vegas 4 303 ‐1 Far West Los Angeles 2 325 3 Far West Newport Beach 9 9110 1 Far West Palm Springs 18 17 0 17 ‐1 Far West Reno 15 14 0 14 ‐1 Far West Salt Lake City 21 20 6 26 5 Far West San Diego 48 48 3 51 3 Far West Santa Barbara/Ojai 11 10 0 10 ‐1 Far West Santa Fe 30 29 19 48 18 Far West Santa Ynez Valley 13 11 1 12 ‐1 Far West Scottsdale 1 202 1 Far West Sedona 40 38 8 46 6 Far West South Coast 2 202 0 Hawaii/Pacific Hawaii Island 8 606 ‐2 Hawaii/Pacific Honolulu 38 34 0 34 ‐4 Hawaii/Pacific Kauai/Oahu 61 62 9 71 10 Hawaii/Pacific Maui 5 415 0 Members at Large Members at Large 40 32 4 36 ‐4 2402 2178 314 2492 90 Mondiale Membership 2016 2017 2017 2017 Difference Region Chapter Total (6/30/16) Renewals New Total 2016 & 2017

Northeast 232 198 45 243 11 Mid‐Atlantic 213 200 42 242 29 South Central 238 219 19 238 0 Southeast 358 326 65 391 33 Caribbean/Atlantic 74 70 29 99 25 Mid West 289 264 13 277 ‐12 Southwest 437 383 42 425 ‐12 Pacific NW 142 125 2 127 ‐15 Far West 267 255 43 298 31 Hawaii/Pacific 112 106 10 116 4 Members at Large 40 32 4 36 ‐4 2402 2178 314 2492 90

Section 12

Foundation Report

Your Foundation concluded an excellent year. As of fiscal year end June 30, 2017, total

assets are $608,512, up from $486,680 a year ago. Of this amount, endowments are $88,500, an

increase from $30,000 the prior year.

The Foundation, through scholarship grants to 9 culinary schools, at $5,000 each, funded

9 regional Young Chefs and/or Pastry Chefs competitions.

The Foundation provided fourteen $1,000 grants to culinary schools for scholarships to match

funds submitted by local Bailliages. A $25,000 grant was also given to the culinary school

hosting the National Young Chefs Competition.

During the fiscal year, two new endowment funds were established, and appreciation is expressed to all of our members who honored Clyde Braunstein by establishing an endowment in his honor. Thanks to Nadine and Robert Pressner for establishing their endowed fund thru their contribution of $10,000. There are now five named endowed funds.

Through the establishment of endowed funds, donors can honor in perpetuity their family or an individual who has contributed through their leadership much to the national, regional or local

Chaîne organization.

Longtime members of the Chaîne, Jerry Adner ($25,000) and Kay Rahm have left bequests to the Foundation. The Foundation trustees have established a Chaîne Foundation

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Legacy Society to recognize members who provide for the Chaîne Foundation in their estate

plan. Consider doing this, and let the Foundation know so you are recognized.

A reminder for Chaîne members who still have to satisfy their 2017 IRA required minimum

distribution. A check can be issued by the IRA custodian directly to the Foundation, the effect of

which will save state and federal income taxes and satisfy their RMD requirement. The check

can be sent to you for delivery to the Foundation.

The Foundation can also accept gifts of appreciated stock.

Foundation Friends who give $1,000 per year are invited to Foundation Friends luncheon

at the Chicago Grand Chapitre hosted by Kendall College. This event includes a tour of their

Chaîne Kitchen.

John Blazon, Master Sommelia presented an exceptional program at the Mondial meeting in Portland to the Foundation Friends. Napa Mountain Wines featuring the wines of Chris

Carpenter from the Spire Collection were featured.

A new recognition program has been established recognizing donors who have contributed on a cumulative basis at the $5,000 and $10,000 levels. Recognition pins are being provided thanks to the donation of Foundation trustee Helen and Andy Cappuccino.

Much appreciation to Vice Chair Keith Chappell for his many hours devoted to the 2017 auction.

Your Foundation trustees have been busy in the current fiscal year and have had three

meetings to date. Welcomed to the board are newly appointed trustees George Chandler, Gene

Daly, Patrick Giacomini, and Robert Pressner who joins returning trustees Keith Chappell, Dom

Addario, Helen Cappuccino, John Magauran, Shelly Margolis, and Michael Ty. All have

stepped up to the plate to secure items for our annual fund raising auctions. The “gold star” goes

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to Gene Daly for obtaining the most items and helping double our auction items available this year.

Thanks to all of you who support your Foundation. Through your contributions, the

Chaîne supports a large number of young professionals in achieving their food and wine professional educations.

Vive la Chaine,

John H. Burson, Foundation Chair

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Confrérie de la Chaîne des Rôtisseurs Foundation

National Administrative Office Chaîne House at Fairleigh Dickinson University 285 Madison Avenue, Madison, New Jersey 07940-1099 Tel: (973) 360-9200 • Fax: (973) 360-9330 • Email: [email protected]

John H. Burson, Esq., Chair [email protected] 800-444-6659

Voting Trustees CONFRÉRIE DE LA CHAÎNE DES RÔTISSEURS FOUNDATION, INC. Keith Lynn Chappell (A NEW JERSEY NONPROFIT CORPORATION) Vice Chair [email protected] 405-715-1824

Dr. Dominick Addario What is the Chaîne Foundation? [email protected] 619-295-2189

Helen Cappuccino The Chaîne Foundation is a tax exempt organization established in 1993 and is [email protected] 716-609-9477 organized under New Jersey non-profit law. It is an IRS 501(c)(3) organization

George Chandler which can accept tax deductible charitable contributions from individuals, [email protected] corporations and public and private foundations. 901-757-8138

Gene Daly To advance public awareness of the U.S. [email protected] The Foundation’s Mission is “ 707-996-8666 Confrerie de la Chaîne des Rotisseurs, its history, purpose and programs

Patrick Giacomini through scholarships, charitable giving and educational activities”. This is [email protected] achieved by making grants to culinary and oenological organizations to provide 610-444-2922

John R. Magauran scholarships. Thank you letters of appreciation are constantly received from [email protected] students who without Foundation support could not pursue their education. 808-551-1000

Shelly Margolis, Chairman Emeritus The Foundation has no employees and is managed by a board of trustees, all [email protected] Chaîne members who are appointed annually by the Bailli Délegué. 610-527-0111

Robert Pressner [email protected] Information regarding the Foundation is on the www.chaineus.org website under 813-227-2120 “Community Outreach.”

Michael Ty [email protected] Funding of the Foundation 702-604-7294

Advisors Membership Support Paul J. Damiano . In the last fiscal year 90% of Chaîne members [email protected] contributed using the donation line on the annual dues notice with many 401-946-6800 members giving well over the minimum suggested amount. Lois Gogol [email protected] 650-344-4920 The Friends of the Foundation are members or Baillages that contribute at

Cheryl Kenny least $1,000 or more per year per in unrestricted funds. Individuals and couples [email protected] 281-367-1778 (if their spouse is also a Chaîne member) and Baillages are recognized with their

Dr. B. Theo Mellion names prominently featured in Chaîne publications and at major events. There [email protected] are special friends-only events at Chaîne national meetings. If a Bailliage is a 316- 636-8994 foundation friend, its contribution must be unrestricted and not a part of the Irwin Weinerg [email protected] matching program discussed below. (513) 984-9921

Dr. William J. Wortman, Jr. [email protected] (704)883-9925

Chaîne Endowment Funds are established by members who contributed at minimum $10,000 in one year to establish an endowed fund. These members receive permanent recognition for their contribution, and the funds are restricted to build foundation assets, with the income used to support foundation scholarships. These individuals are permanently recognized in Gastonome and at the annual meetings and are included in Friends only events for their lifetimes.

Foundation Live and Silent Auctions takes place at the Grand Chapitre. In support of the live auction usually held at the Bailli recognition dinner, there is also a silent online auction featuring trips, hotel stays, dining experiences, special wines, and high quality products associated with dining and travel related activities. The silent auction website is easily accessed on the Chaîne website at www.chaineus.org. Questions should be addressed to the Foundation Vice Chair Keith Chappell at [email protected] who coordinates the Foundation auctions.

The Foundation does not pay for the cost of the annual review of the financial statements Payment is made by the National Chaîne which provides administration support for the Foundation. All of the contributions to the Foundation are used in support of its mission.

The Foundation serves as an Adjunct Organization to each Bailliage.

Foundation Matched Funds. The Foundation matches money raised and contributed to the Foundation by the Bailliage each year up to $1,000 annually. The Bailliage then has the ability to direct these funds for appropriate purposes in support of the Chaîne’s scholarship program and the Chaîne Foundation. The only requirement is that the culinary school must be an educational organization recognized as a 501(c)(3) entity or own its own 501(c)(3) foundation.

Assume $30,000 is raised by the local Bailliage, through the Foundation’s matching program, $31,000 will be donated as directed by that Bailliage. It is a win-win-win situation and the scholarship recipients, Bailliage and Chaîne all benefit from the actions taken. To raise funds, a Bailliage can have its own local auction of donated wines or wines from its cellar or have a dinner with an add-on fee with the understanding the fee will go to the Foundation.

Procedurally, for each Chaîne member to receive a tax deduction, that member must write the check to the Chaîne des Rotisseurs Foundation (not the local Bailliage or culinary school). Checks should be mailed to Kevin Dunn at the National Chaîne Office, in Madison, New Jersey. The donated funds will be separately accounted for the benefit of the Bailliage’s charitable support program.

Each Bailli should designate the contact officer coordinating the fund raising program. The check will be mailed to the Bailli or officer to present to the school at the local function. The advantage of this is that the members have an opportunity to meet the scholarship recipients and encourage them to compete in the Young Chef competition. The culinary school may reciprocate by hosting an event for the local Bailliage, perhaps featuring the efforts of the scholarship recipients.

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Supporting the Chaîne On-line auction

Each Bailliage assigns an officer to work with the Bailli Provincial and Chaîne Foundation Director for their region in support of the national auction. Even though the Bailliage may not be located in a city or region that is a recognized tour destination, donations locally should be offered for the Chaîne auction. At least one auction item, at the minimum, should be donated by each Bailliage.

For example, Toledo, Ohio has an active Bailliage, but Toledo is not a tourist-oriented destination. Professional and nonprofessional members in Toledo, annually donate dinners and/or wines for the silent auction, raising hundreds of dollars for the Foundation. Local members also donate bottles of wine or sponsor dinners at their home in support of the Foundation.

Can a Bailliage be a Foundation Friend?

A bailliage utilizing the foundation matched funds program is not recognized as a foundation friend since the money contributed by the bailliage is “restricted” money which generates the $1,000 match, and which the bailliage directs to be given to a non-profit culinary, oenology, or hospitality school.

A bailliage can also be recognized as a Foundation Friend if it donates at minimum $1,000 annually in unrestricted funds which are annually used by the foundation to support educational grants.

The Chaîne Foundation is to be Promoted at Inductions and discussed with New Members

 Members contributions to the Foundation are needed and appreciated;  Members are encouraged to become Foundation Friends and to establish a permanent named endowment fund in their honor ($10,000 lifetime);  Members are encouraged to provide for the Foundation in their estate plan.  The scholarship funds benefit culinary, oenological and hospitality students throughout the United States;  All Chaîne members should support the important annual silent on-line fund raising auction both thru contributions of auction items and also by bidding on offered items.  More than $4,000,000 has been raised and distributed to date.

Questions can be addressed to the Chaîne Foundation Trustee in your region or Foundation Chair, John Burson at [email protected] or 1.800.444.6659

3 SLK_TOL:#2754119v3 Foundation Friends‐Years of Friend Membership Member Years Justin Baldwin 1 Ted Balestreri 1 Barbara Barry 1 Tom Black 1 George Brown 1 John Burson 7 Barbara Burson 7 Joe Caruso 1 Rufus Cressend 3 Bert Cutino 6 Eugene F. Daly 2 Bertrand de Boutray 6 Francois Dionot 1 Cynthia Eisenmenger 3 Greg Eisenmenger 3 George Elliott/Bailliage de Cincinnati 5 Bailliage de Cincinnatti 2 Ray K. Farris, II 5 Dalia Glottmann 3 Lois Ferrero Gogol 6 Arlette Gordon 1 Burton H. Hobson 4 Robin Jacobs 5 Shelly Margolis 6 Michael Martello 2 William Meek 2 Barbara Meek 2 Martha Melton 2 Sandi Miller 1 Sandi Moran 6 Tom Moran 6 Bruce Nichols 1 Marcelo Oben 6 Michael Parmet 4 Jan Pozzi 3 Jim Pozzi 3 Charles Radlauer 2 Franelle Rogers 1 Tom Ruff 2 Karen Sherwood 1 Hal Small 7 Susan Small 7 Joel Spiro 3 Mont Stern 7 Bryan Stirrat 5 Susan L. Vareschi 2 Ransom Webster 1 Irwin Weinberg 3 Renee Wilmeth 5 David Wilson 4 Bill Belk 1 Keith Chappell 5

Page 1 Laguna Chapter 1 Isabella Overend 1 Robert Procida 1 Denise Valliant 1 James Wallick 1 Mike Warlick 1 Roger Weatherburn‐Baker 1 Barbara Breitbart 1 Helen Cappuccino 1 Matthew Karstetter 3 Cheryl Kenny 4 Bruce Liebert 4 Martin Perham 1 Dominick Addario 1 Marie Addario 1 Anon 3 Barbara Axel 1 Hospitality Culinaire, Inc. 3 Michael Kalkstein 3 Jill Kummer 2 Tony Marshal 1 Jane Ann Mathis 1 Joshua Mungavin 1 William Salomon 4 M. Ann Sanford 2 Michael Ty 3 William Wortman 3 Ira Falk 2 Yam Atallah 1 Gabor Huszar 2 Nancy Radlauer 1 Les Jones 1 Jeanne Stirrat 2 Jeff Blitz 1 Susan Esson 1 Young Chappell 2 William Eckerle 2 Melanie Talia 1 Marie Robb 1 Ingrid Raiser 1 Audry Weaver 2 David Weinberg 2 Allyson Hirsh 1 Antonio Busalacchi 1 David Greenlee 2 Thomas Wahl 2 Stanley Gogol 2 Steve Kenny 2 Mon Roldan 2 Helene Burris 2 William D. Collins Michael Hess Sharon McCarthy Banfi Vintners FDN 1 Henry Bradbury 2

Page 2 Elan Jacoby 1 Reimund Pitz 1 Bennett, Charles 2 Paul Haar 1 Theo Mellion 1 Robert Miller 1 John T Mayer 1 Jerry Harrington 1 Gerald Kraft 1 John Magauran 1 Barbara Fodor 1 Michael Belsley 1 Bruce Bailey 1 Judith Bardwick 1 Brian Thorne 1 Maurice Nicholson 1 Susan Flischel & The Greater Cincinnati Foundation 1 Leo Flischel & The Greater Cincinnati Foundation 1 Tyrie Jenkins 1 George Norcross 1 Allison Reams 1 Allen Frederic 1 Karl Krout 1 Bill Joy 1

Page 3 Foundation Friends 2017 Anonymous Bailey, Bruce Bardwick, Judith Belesely, Michael Bennett, Charles Burris, Helene Burson, Barbara Burson, John Chappell, Keith Chappell, Young Cincinnati Bailliage Cutino, Bert De Boutraty, Bertrand Eckerle, William Elliott, George ‐ Bailliage de Cincinnati Falk, Ira Farris, II, Ray K. Flischel, Leo ‐ The Greater Cincinnati Foundation Flischel, Susan ‐ The Greater Cincinnati Foundation Fodor, Barbara Frederic, Allen Gogol, Lois Gogol, Stanley Greenlee, David Haar, Paul Harrington, Jerry Hobson, Burton Hospitality Culinaire, Inc. Huszar, Gabor Jacobs, Robin Jenkin, Tyrie Joy, Bill Kalkstein, Michael Karstetter, Matthew Kenny, Cheryl Kenny, Steve Kraft, Gerald Krout, Karl Liebert, Bruce Maguaran, John Margolis, Sheldon Mayer, John T. McCarthy, Sharon‐Banfi Vintners Mellion, Theo Miller, Robert Moran, Sandi Moran, Tom Nicholson, Maurice Norcross, George Oben, Marcelo Reams, Allison Roldan, Mon Salomon, William Sanford, M. Ann Small, Harold Small, Susan Stern, Mont Stirrat, Bryan Stirrat, Jeanne Thorne, Brian Ty, Michael Wahl, Thomas Weaver, Audry Weinberg, David Wilmeth, Renee Wilson, David Wortman, William

Clyde Braunstein Scholarship Endowment Fund Bachynsky, Oleh & Sarah Braunstein, Michele Burson, John Cohen, Douglas David Cressend, Rufus Crisafulli, John David David Vincent Falk, Ira Foord, Brian Frederic, Jr., Allen Emile Gogol, Lois Huszar, Garbor Knox, Thomas Kress, Philip Kucewicz, Jr., John Casimir Merle, Leslie Nevins, Jean Overnend, Isabella Pozzi, Jan Procida, Robert Renner, II, Walter Roldan, Mon Salomon, William Small, Harold & Susan Southeast Region Stitch, Ronald Valliant, Denise & Allen

Endowment Dr. and Mrs. Dominick Addario Endowed Fund John and Barbara Burson Endowment Fund Bob & Nadine Pressner Barbara and Irwin Weinberg

In‐Kind Contributor Cappuccino, Helen & Andrew Sanford, Ann 10/5/2017 Foundation Financial Report 2017

Foundation Report thru 6/30/17

YTD YE 2016-17 6/30/2016 Assets 1) Bank Accounts JP Morgan Chase - Regular 409,708 283,967 2) Investment Account Chase - MM 198,817 198,658 3) Auction Proceeds Receivable 4) Due from Chaîne 2,125 4,055 Total Assets 610,650 486,680 Liabilities and Fund Balances Liabilities 1) Accounts Payable - Grants 2) Endowments 88,500 30,000 3) Chapter funds 82,915 83,782 171,415 113,782 Fund Balances Designated-Brillat Savarin 50,706 55,916 Designated-Mondiale 13,204 13,204 Unrestricted 375,325 303,778 439,235 372,898 Total Liabilities and Fund Balances 610,650 486,680 Grants/Matching paid this period Alvin College Galveston $500 $500 Galveston American Academy of Chefs 5,000 Am. Academy of Culinary Arts Pittsburgh/MW Reg. 3,500 Atlantic Cape Comm. College Atlantic City 1,000 1,000 Atlantic City Career Education Foundation Austin 800 1,000 Austin Cincinnati State College Cincinnati 1,000 1,000 Cincinnati Culinary Institute of America $25,000 Grant/Brillat/Napa 31,000 32,250 $25,000 Grant/Brillat/San Antonio ECCC Foundation 500 Buffalo Fairleigh Dickerson Univ. Mid Atl Reg./Chairman/Brillat 5,250 7,500 Mid Atlantic Reg./Chairman Florida Gulf Central Univ. Naples 1,000 1,000 Naples Galveston College Galveston 500 500 Galveston Horry Georgetown Tech College Myrtle Beach 1,000 1,000 Myrtle Beach Intl. Culinary Center Silicon Valley 1,000 Intl Culinary Institute Myrtle Beach 1,000 Iowa Culinary Institute Des Moines 1,000 1,000 Des Moines Johnson County Comm. College Kansas City 1,000 Johnson & Wales Gr Miami/Charlotte/Grant 27,000 25,000 Grant Kapiolani Comm. College Kauai/Oahu 1,000 Keiser 25,000 YC Comp Kendal College 3,500 MW Reg/Chicago L'Academie de Cuisine YC Comp 25,000 Le Cordon Bleu 1,000 Orlando Lincoln Land Comm. College Springfield 1,000 1,000 Springfield NCCC Foundation 500 Buffalo Newbury College Boston 500 Nicholls State Univ. 1,000 Vail Orange Coast CollegeLaguna/S. Coast/Newport 3,000 Owens Comm. College 1,000 Toledo OSU Foundation Tulsa 1,000 Schenectady County Comm. College Albany 1,000 1,000 Albany Tarrant County College Ft. Worth 1,000 1,000 Ft. Worth Univ del Este/PR Food Bank 7,000 Puerto Rico/Chapitre Wake Tech Foundation Brillat/Myrtle Beach 1,250 1,000 Triangle YC Comp. 9 Reg. Comp @ 5K 45,000 35,000 7 Reg. YC Comp. @ 5K Other 1st State - Food Bank of Del. 1,000 5,000 ACCR 157,300 160,250 Membership contributions this period* 2017 - 88% 106,775 Foundation Friends 65,850 70,050 2016 - 90% 106,975

Page 1 Foundation List of Distributions Approved (2017‐2018)

 $25,000 to the CIA.  $25,000 to Johnson and Wales.  $10,000 to American Academy of Chefs  Culinary Schools supporting the Young Chefs Competition and Pastry Chefs Competition (made at end of each competition).  Up to $25,000 for the National Competitions (of which $5,000 for Pastry Chef).  Up to $5,000 for each regional competition(s) (of which up to $2,500 for Pastry Chef).  Matching contribution of $1,000 for each bailliage contributing $1,000  Matching contribution for each Chaine region, up to $2,500 for a U.S. total not to exceed $25,000.  $5,000 to Fairleigh Dickinson University.

REPORT TO THE BOARD OF DIRECTORS & NATIONAL COUNCIL

The Académie de Gastronomie Brillat-Savarin is part of the Confrérie de la Chaîne des Rôtisseurs, Ltd. and is referred to in its Bylaws approved by the National Council many years ago. The Chaîne’s Bylaws included direction for well over 10 years requiring approval by the National Council of an Operating Manual. This Manual now is again under reconsideration for a major change in the purpose of the Académie.

As members of the Board you are all well aware of the changes to the Manual as an amendment to the bylaws. The change of the Académie’s purpose will be one to concentrate on the scholarship and stipend side of things in concert with the Foundation. We will of course continue to recognize individuals dedicated to promoting education and enjoyment of fine food.

On the other hand, we will also honor and give recognition to our professional members who have excelled and promoted the very essence of the Académie by awarding them our different levels of award medals.

Our current membership tally is attached to the report. The amendment’s change will continue to allow the Académie to collect funds, but not mandated membership fees from all that wish to contribute. It is my strong hope that this will serve to increase our contributions as the money will flow directly to the individuals in the profession.

Attached to this report you will find thank you letters from two of the award and stipend recipients as well as a thank you note from Dr. Ryan at the CIA. We are continually informed by the schools as to the names of the recipients and will have a system in place to monitor their progress so we can keep in touch with them after the leave the school and become full-fledged professionals.

In closing I urge you to support the bylaw amendment for the recrafting of the Académie de Gastronomie Brillat-Savarin. Et un très grand merci beaucoup.

Vive La Chaine et L’Académie, amicalment

Heinz U. Hofmann Chancelier Délégué, Académie de Gastronomie Brillat-Savarin, Chancelier National Honoraire, Officier Commandeur, Membre des Conseils Magistral et d’Administration

2017 Chaîne des Rôtisseurs ‐ Brillat Savarin Membership September 1, 2016 ‐ June 30, 2017 Fondateur Brillat‐Savarin Membership 2016 2017 2017 2017 Difference & Pilier Region Chapter Total (6/30/16) Renewals New Total 2016 & 2017 (not in total) Northeast Albany 5 000 ‐51 Northeast Boston 0 505 50 Northeast Buffalo 6 606 00 Northeast Colonial New England 1 101 00 Northeast Connecticut 0 000 00 Northeast Hartford 0 000 00 Northeast Long Island 0 000 00 Northeast Mid‐Hudson @ CIA 1 101 00 Northeast New Hampshire 0 000 00 Northeast New York 6 606 08 Northeast Rhode Island 5 505 00 Northeast Rochester Finger Lakes 0 000 00 Northeast Vermont 0 000 00 Northeast Westchester 1 001 00 Mid‐Atlantic Atlantic City 1 101 00 Mid‐Atlantic Baltimore 2 101 ‐10 Mid‐Atlantic Bergen County 3 303 01 Mid‐Atlantic Chesapeake 0 000 00 Mid‐Atlantic Delaware Valley 3 505 21 Mid‐Atlantic First State 1 101 00 Mid‐Atlantic Garden State 2 202 01 Mid‐Atlantic La Grande Cave du NJ 0 000 01 Mid‐Atlantic Lehigh Valley 1 000 ‐11 Mid‐Atlantic Les Roses Culinaire 0 000 00 Mid‐Atlantic New Jersey 1 202 10 Mid‐Atlantic Perpherique 1 000 ‐11 Mid‐Atlantic Philadelphia 2 202 02 Fondateur Brillat‐Savarin Membership 2016 2017 2017 2017 Difference & Pilier Region Chapter Total (6/30/16) Renewals New Total 2016 & 2017 (not in total) Mid‐Atlantic Washington, DC 4 505 10 South Central Asheville 1 101 00 South Central Atlanta 1 101 00 South Central Charleston 0 000 00 South Central Charlotte 1 101 04 South Central Chattanooga 0 000 00 South Central Georgia Golden Isles 0 000 00 South Central Greenville 2 202 00 South Central Hilton Head 0 000 00 South Central Jackson, Mississippi 3 303 00 South Central Lake Oconee 0 000 00 South Central Memphis 0 101 11 South Central Myrtle Beach 3 505 20 South Central Nashville 2 202 00 South Central Panama City 0 000 00 South Central Peachtree 2 101 ‐10 South Central Richmond 1 101 00 South Central Savannah 0 000 00 South Central Spartanburg 0 000 00 South Central The Cliffs 0 000 00 South Central Triangle 1 000 ‐10 Southeast Amelia Island 0 000 00 Southeast Boca Raton 0 101 10 Southeast Bonita 3 303 00 Southeast Fort Lauderdale 0 101 10 Southeast Miami 3 202 ‐11 Southeast Miami Beach 2 202 00 Southeast Naples 2 314 23 Fondateur Brillat‐Savarin Membership 2016 2017 2017 2017 Difference & Pilier Region Chapter Total (6/30/16) Renewals New Total 2016 & 2017 (not in total) Southeast Nord Est de la Floride 1 101 00 Southeast Orlando 0 101 10 Southeast Palm Beach 2 202 01 Southeast Sarasota 3 202 ‐10 Southeast Space Coast 2 202 02 Southeast Tampa Sun Coast 3 303 00 Southeast Treasure Coast 0 001 10 Southeast West Palm Beach 3 303 01 Caribbean/Atlantic Grand Bahama 0 000 00 Caribbean/Atlantic Grand Cayman 0 000 00 Caribbean/Atlantic Jamaica 2 202 00 Caribbean/Atlantic Mayaguez 0 000 00 Caribbean/Atlantic Nassau 3 303 00 Caribbean/Atlantic Ponce 0 000 00 Caribbean/Atlantic Saint Lucia 0 000 00 Caribbean/Atlantic San Juan 0 000 00 Caribbean/Atlantic U.S. Virgin Islands 0 000 00 Mid West Chicago 4 303 ‐10 Mid West Cincinnati 5 303 ‐20 Mid West Des Moines 2 202 00 Mid West Indianapolis 0 000 00 Mid West Kansas City 2 101 ‐10 Mid West Lake Shore 0 000 00 Mid West Louisville 1 001 00 Mid West Michigan 1 000 ‐11 Mid West Milwaukee 1 101 00 Mid West Minneapolis 1 101 00 Mid West Pittsburgh 3 303 00 Fondateur Brillat‐Savarin Membership 2016 2017 2017 2017 Difference & Pilier Region Chapter Total (6/30/16) Renewals New Total 2016 & 2017 (not in total) Mid West Saint Louis 0 000 00 Mid West Springfield 0 000 00 Mid West Toledo 1 101 00 Southwest Aspen 0 000 00 Southwest Austin 0 202 20 Southwest Baton Rouge 0 000 00 Southwest Beaumont 0 000 00 Southwest Dallas 2 202 01 Southwest Denver, Mile High 0 000 01 Southwest Etoile Solitaire 0 000 01 Southwest Fort Worth 0 000 00 Southwest Galveston 3 101 ‐20 Southwest Houston 4 404 03 Southwest Lacs et des Bois 4 303 ‐10 Southwest Lafayette 1 000 ‐10 Southwest Little Rock 1 000 ‐10 Southwest New Orleans 5 505 01 Southwest Oklahoma City 2 202 00 Southwest San Antonio 2 336 40 Southwest Shreveport 0 000 00 Southwest Tulsa 4 303 ‐11 Southwest Vail 0 000 00 Southwest Wichita 0 000 00 Pacific NW Anchorage 0 000 00 Pacific NW Hillsborough 2 404 23 Pacific NW Monterey Peninsula 4 404 02 Pacific NW Napa‐Sonoma 0 101 10 Pacific NW Portland 1 101 00 Fondateur Brillat‐Savarin Membership 2016 2017 2017 2017 Difference & Pilier Region Chapter Total (6/30/16) Renewals New Total 2016 & 2017 (not in total) Pacific NW Sacramento 0 000 00 Pacific NW San Francisco 2 202 02 Pacific NW Seattle 4 303 ‐11 Pacific NW Silicon Valley 0 000 01 Far West Albuquerque 0 000 00 Far West Beverly Hills 0 000 00 Far West Central Coast 0 000 00 Far West La Jolla 0 000 02 Far West Laguna 3 202 ‐12 Far West Las Vegas 2 303 10 Far West Los Angeles 1 011 01 Far West Newport Beach 4 303 ‐13 Far West Palm Springs 3 202 ‐12 Far West Reno 0 000 00 Far West Salt Lake City 3 303 00 Far West San Diego 1 101 01 Far West Santa Barbara/Ojai 2 202 01 Far West Santa Fe 0 000 00 Far West Santa Ynez Valley 2 202 02 Far West Scottsdale 1 000 ‐10 Far West Sedona 1 011 00 Far West South Coast 0 000 00 Hawaii/Pacific Hawaii Island 3 101 ‐20 Hawaii/Pacific Honolulu 7 718 18 Hawaii/Pacific Kauai/Oahu 2 202 01 Hawaii/Pacific Maui 3 303 00 Members at Large Members at Large 7 606 ‐13 199 187 7 197 ‐274 Fondateur Brillat‐Savarin Membership 2016 2017 2017 2017 Difference & Pilier Region Chapter Total (6/30/16) Renewals New Total 2016 & 2017 (not in total)

Fondateur Brillat‐Savarin Membership 2015 2016 2016 2016 Difference & Pilier Region Total (6/30/15) Renewals New Total 2015 & 2016 (not in total) Northeast 25 24 0 25 0 9 Mid‐Atlantic 21 22 0 22 1 8 South Central 17 18 0 18 1 5 Southeast 24 26 1 28 4 8 Caribbean/Atlantic 5 505 0 0 Mid West 21 15 0 16 ‐5 1 Southwest 28 25 3 28 0 8 Pacific NW 13 15 0 15 2 9 Far West 23 18 2 20 ‐3 14 Hawaii/Pacific 15 13 1 14 ‐1 9 Members at Large 7 606 ‐1 3 199 187 7 197 ‐274

Section 13

Gastronomique Report

Gastronomique Report

Your current Gastronomique Team is a new one, having assumed the assignment only this past July. Its current focus is the staging of the 2017 Grand Chapître in Chicago which will take place on October 12 to 15, 2017. This being the first event for this new Team at such a short time, to say that this Chapître is a “baptism by fire” will not be an understatement. However, we take the challenges as learning opportunities. They help us develop strategies and tools to assist with the creation of more fun, fascinating and fantastic future events. Indeed, one lesson learned is that one can never be too early in planning and preparing for this enormous undertaking.

That said, we will pursue the course of identifying our Grand Chapître locations three years in advance. Criteria for selecting venues should be standard: Accessibility from various points of the country, availability of suitable accommodations, transportation and fine dining facilities are key considerations. Above all, we wish each event to be unique, fun and memorable. Leadership of future host bailliages will be encouraged to join the Gastronomique Team to allow them to learn and experience running this significant task. It will be a partnership between the Gastronomique Team and the host bailliage!

As you are reading this, work is already underway in Seattle to prepare for 2018. Three suitable venues have been identified and currently undergoing evaluation. We will strive to get announcements and event materials out early. You’ll hear from us soon.

That concludes my report.

Mon Roldan Gastronomique National

Section 14

Executive Director Report

Executive Director Report Fiscal Year July1, 2016- June 30th 2017

As Executive Director for the Chaîne des Rôtisseurs, and since joining the organization in July of 2016 we at the National Office have either instituted or initiated several new processes and developments for the Chaîne. It has been a daunting year between the transition of Executive Directors, system challenges and the Election to name only a few of the challenges presented to the National Office, however, as Executive Director I was very fortunate to have such dedicated, loyal, and extremely competent staff in Linda Muldoon and Sue Ellen Mikowski, not to mention the continued guidance from Clyde Braunstein who made the transition much easier. All of them should be commended for their continued loyalty, dedicated service and commitment to the members of the Chaîne. Chaîne Operations

Merchant Processing: We have successfully implemented a new merchant banking system for the Chaîne with Chase Bank, moving our merchant systems processing from Bank of America. This will allow us to lower our fees one full percentage point off of what we are currently are charged for merchant processing fees every year. This was a very complex process since it needs to coordinate with our billing system and therefore, it took the better part of 6 months to complete. The National office currently receives on behalf of the Chaîne 75% of all monies collected from the use of credit cards. It has gone up 20% in one year alone. We have also added American Express as an option for members to use when paying for dues, events and store items. Lastly, we have added a check scanning ability in the office in order to deposit checks immediately in the office.

Billing System: The Chaîne uses a Top 3 Market System in IMIS; however, it has a very old version of the IMIS system and therefore, system upgrades need to be achieved in the coming year. Moreover, the entire office was upgraded this year onto a Microsoft Exchange Server and we are completely backed up on the cloud for email and document storage for the first time. We also had to initiate many hardware upgrades for the office since much of the equipment was very old, outdated and in some instances, began crashing on us as we were trying to keep up with all of the responsibilities of the National Office. As we upgrade to the new version of IMIS in the coming year, it will allow us to address online payment for Baillis and their members thru their Chaîne website, give us advanced reporting and analytics as well as it will provide Baillis the ability to access the membership of their own bailliages in real-time through their Chaîne website to name only a handful of new functional abilities the office will move to provide the Board, Baillis and overall Chaîne membership.

Internal Controls: The Office has begun instituting new controls over every function of the Office. We have added a new employee in Kathy Aber who will be instrumental in providing the website support for the Baillis. In the past everything went to Linda Muldoon which resulted in an overwhelming amount of emails and requests on a daily basis which slowed down the response time of the National Office. It is in my opinion that Linda has done a great job in trying to manage hundreds of emails and requests a day. With the added help, it will be much easier for the Office to get back to members promptly in regards to their requests. Furthermore, we have started to cross train our staff so that all employees have a general understanding of the other’s functions and if needed, will be able to perform the duties of the other when required. Since there is a very small staff in the National Office, the organization cannot afford to have specialists as if it were a larger organization. A sense of team building has been enforced and will continue in order to endeavor to improve quality and production for the Chaîne membership as well as to inspire new ideas. Moreover, the National office has begun doing reviews again for employee’s performance and we are in the process of developing a process so that members know where to go to with questions, problems for a particular issue and to set an expectation of when to expect deliverables that are reasonable, achievable and results driven to better serve the organization.

The Chaîne Store: Over the course of the last year the National Office has reviewed and analyzed the various products and goods that are shipped out to members. For years the National Office would purchase products in bulk in order to save on cost, but the products that we would purchase would sit dormant and take years to be sold off to members and in several instances, the products became unsellable and thus, created a loss on a per unit basis. Therefore, we have instituted a new internal policy in the National Office that all products purchased through the Chaîne need to be sold within a 12 month period from the purchase and receive date in order to justify their purchase and to create a positive revenue stream for the organization. This means that we may lower the quantity that we order as in comparison to years past but it should have no adverse effect on those looking for Chaîne products either online of if they call our office. This was necessary to do in order to improve the quality and selection of products we wish to afford members. It will also increase revenue.

Furthermore, we have decided to break the store into two factions, the everyday Chaîne purchases that are often needed by Baillis and members and of course Quality Chaîne merchandise which we will do more of in the coming year. Our intention is to contract with an outside vendor that will allow us to dramatically enhance the selection of products we offer members as well as to provide a better and more cost effective shipping mechanism in relation to specialty products. Our main online store is in the process of being reconverted with new products and pictures of current and soon to be offered new products in order to create a cleaner, more satisfactory shopping experience for our members when they go online.to the Chaîne website.

Chaîne Website: The new Chaîne website is live and the template for the Baillis has been completed. It took a year to complete. We are beginning to build the websites for the Baillis and have reorganized and updated with our webmaster much of the information that was on our previous website for years. Bailli questionnaires have been prepared and will be released to all Baillis so that they can have their own Chaîne website if they so desire. As stated previously in this report, Kathy Aber will be the interface for the Baillis on their website needs and the National Office will now be able to provide more support for the Baillis in conjunction to posting pics, events and information for each bailliage when requested. A training program of how to use the website has also been developed and will be rolled out in the coming weeks to baillis as well.

Financial Controls: The National Office has instituted a system of checks and balances when it concerns financial dealings. All bills received go through two people now in case something is missed by one before the bill is approved. The Executive Director approves the final bill. In regards to expense reports, we have begun the practice of reviewing the Expense Reimbursement Policy for each and every expense report delivered in order to properly adhere to the policy as well as to monitor officer expenses. Furthermore, our financial reporting will continue to use Sage Systems and its program Business Works, but we plan to expand the usage in order to create more online reporting which will help our auditors when they come back next year as well as to provide our National Officers with real time information to match budgeting with actual realized revenue. Furthermore, as we upgrade the IMIS system we will be able to build a bridge with our accounting system in order to eliminate unnecessary procedures and reporting that have been used in the past and ultimately it will provide real time financials whenever needed which can be invaluable for any organization. This implementation is ongoing and we expect it completed by May of 2018.

New Initiatives: The National Office is now providing more in depth support to both Culinary Competitions and the Mondiale competitions. The office will help manage the administrative data received from the complex system developed for managing the Mondiale competitions and have now loaded the system on to its servers. Moreover, the National office is working with the National Officers in developing new sponsorship programs which it will help in administrating and of course supporting the various officers in their responsibilities for the Chaîne.

In closing, the National Office has instituted many new processes and procedures this past year and once again, none of this could have been achieved without Linda, Sue Ellen and the help of Clyde. The Office has had a lot on its plate over the last year, but everyone did their job without complaint and we are looking forward to working with the Chaîne members over the next year to achieve more goals and objectives and ultimately better success. Sincerely,

Kevin Dunn Executive Director

Report of Vote on By-Law Amendments

Old/New Business

Bailli Délégué Closing Remarks

Adjournment