Events

A Holiday Dinner at the Hotel Inter-Continental Chicago

with Chef Rôtisseur, Helmut Sussenbach

Monday, December 16, 2002

A Chicago Induction Dinner with Inductions conducted by Grand Chancelier - Yam Atallah with Bailli Délégué USA

Review

Inaugural Induction Dinner in United States for Grand Chancelier Yam Atallah

by Jane Tracy, Vice-Chargée de Presse

Vice-Chancelier Yam Atallah chose the heartland to perform his inaugural Induction in the United States. Bailli Délégué Brooks Firestone and Professionel de Vin Kate Firestone accompanied him and his wife, Laure, to the Chicago Chapter’s Induction dinner. A series of festive receptions had been arranged by Bailli de Chicago Roger Tracy and his Officers, in order to introduce the incoming leadership to Chicago’s professional membership body, culminating with a ceremonial gala induction dinner at the Hotel InterContinental on the Magnificent Mile of North Michigan Avenue. Maitre Hotelier Chris Mander, Regional Vice President, Operations Midwest and Canada, graciously welcomed us in.

From a lofty gallery high above, lively heralders announced the arriving members and their guests as they climbed the spectacularly decorated staircase taking them up and out of the twinkling lobby below. Introductions to the new international and national leaders took place at the top of the flight of stairs and Champagne Heidseck “Diamant Bleu” 1989 and hors d’oeuvres were served. Among the visiting guests were Chargée de Presse National Ellen Hughes, Bailli Provincial du Midwest Jill Kummer and Bailli Fred Kummer, Vice-Chargée de Presse Provinciale Janet LeGolvan, and Bailli Neil Spinner.

Traditional induction of new members followed with medieval ritual filling the Camelot Room and Chaîne “Knighthoods” bestowed. The honor of an Ordre Mondial Bronze Star of Excellence was additionally awarded by Bailli Roger Tracy upon Vice-Echanson Manfred Raiser in recognition of the astonishing growth and renaissance of the Chicago Ordre Mondial group.

At this point King Arthur Court’s wooden doors then swung open revealing a rich beauty of scarlet velvet table coverings, gold candles and cobalt blue votives, reflecting rays off the glass and silverware. Toasts were proposed and replied to and both the Grand Chancelier Yam Atallah and Bailli Délégué des États Unis Brooks Firestone – full of optimism for the future of the Chaîne nationally and internationally – compelled attention by expressing deep respect and robust support for both the professional and amateur contingents of the membership body. As their comments unfolded it was evident that they both believed a strong professional presence was crucial to the Chaîne’s international and national success and that the philosophy of creating high expectations among members, ultimately would have the effect of raising the bar even higher – searching for quality and refinement with the camaraderie of the Chaîne organization itself structured around this process. The soul of the Confrérie de la Chaîne des Rôtisseurs was pronounced to be multi-facetted in the form of positive international relations, plus philanthropic works, an educational aspect as well as a source of support for the Young Chefs on their quest to culinary glory.

Chef Rôtisseur Helmut Sussenbach had crafted a classically French menu steeped in the sprit of tradition - each course paired with impressive wines and each course a success. Maitre de Table Hotelier Steven Thompson had seamlessly put the evening together. Bailli Roger Tracy showed the Chapter’s appreciation by offering to them both a bottle of the Château Ducru-Beaucaillou 1985. The management team and wait staff received vigorous applause and hoots, bolstering the whole theme of the evening - an international flavor not only residing in the dishes and pairings placed before us but also in the make up of the local and diverse membership throughout the United States and indeed the world.