Three long time members of the Cayman chapter of La Chaîne des Rôtisseurs were recently presented with the Commandeur Award in recognition of 20 years with the organisation.
Giuseppe Gatta, Kathleen Murphy and Hugh Hart received their awards from Ian Dawson-James, the Bailli of the Cayman chapter.
The Chaîne was founded in Paris in 1248 and is devoted to promoting excellence in all areas of the hospitality arts, while at the same time preserving the camaraderie and pleasures of the table.
The organisation, which was revived in 1950 and is based on the traditions of the old French royal guild of meat roasters, boasts members in more than 70 countries across the globe. The Chaîne also sponsors young chef and sommelier competitions, while the Chaîne Foundation provides scholarships for students in these fields.
“As an organisation we have a global reach, we’re a global wine and food society steeped in traditions, we dress black tie for dinner, which is befitting the food and the quality that we have. We keep to that tradition, and we look forward to another 20 years,” said Mr. Dawson-James.
Mr. Gatta is a former Bailli of the Cayman chapter and joined the organisation in 1990.
“I enjoyed it tremendously because we’ve had a chance to meet some fantastic people and organise fantastic dinners and it has been a fantastic time for me,” he said.
Ms Murphy said she can still clearly remember the day she was invited to join the organisation.
“I can’t believe it is 20 years ago now, I can remember the day so well, a fabulous day, and I’ve been in it ever since. I’ve enjoyed it immensely, I really have, and I think there are some great people in the Chaîne. I would never want to leave it, it is just a great organisation and puts on great functions and is like one big happy family,” she said.
Mr. Hart, who originally joined the organisation in Jamaica in 1985, transferred to the Cayman chapter in 1997.
“The awards we were able to present shows that the people are willing to take the time to be a part of the Chaîne and keep coming back for every dinner, every year. It is a real testimony to the dinners that are put on by the restaurants here on the Island, the phenomenal food, the wine, the camaraderie they put together for us,” said Mr. Dawson-James.