I had a pleasure to act as Inducting Officer at Finland’s Grand Chapitre in my hometown of Lahti. The theme for the event was “From wood to table”, describing Lahti’s long history in woodcraftmanship. The weekend was enjoyed together with 280 participants.

Starting event: Friday’s dinner was held in an old furniture factory. Small and tasty portions were served from several stations, making it a very smooth, enjoyable experience. The atmosphere during the evening was outstanding. People had a chance to mingle and meet friends from other local Bailliages across Finland.

Lunch on Saturday was offered at three different Chaîne Professional member restaurants in Lahti’s city centre. Each restaurant had the opportunity to plan their menu with the proviso that the main dish would be fish. Based on discussions afterwards, lunch was much enjoyed in all three restaurants.

The Induction Ceremony took place in the University’s auditorium with the Gala Dinner taking place in the same building. There were about 49 inductees: nine were inducted into new grade and 40 were inducted as new members. Included in the promotions was Ossi Kallio, the newly appointed Bailli from Bothnia.

At the beginning of the Induction Ceremony we presented a Chaîne International Silver Award to Kaj Lax who had acted as Bailli of Bothnia more than 10 years and a Chaîne International Bronze Award to Janne Salonen who has been very active on Lahti’s local Board. It was also a pleasure to present three Officier Commandeurs, four Commandeurs and nine 10-year “Silver” Commandeurs. With my brother and his spouse receiving Commandeur Silver it was a very significant moment for me to be able to present them.

Also inducted were 35 members into the Ordre Mondial des Gourmets Dégustateurs (OMGD). The Induction Ceremony was festive and all went smoothly. Chancelier Juha Ojamo presented the ribbons and Chargé de Missions Tomi Lantto was part of the Induction party as sword bearer.

I have to say that the Gala Dinner was spectacular and might be one of the best in which I have participated. The menu was planned by Antti Tynkkynen who has been a Finland culinary team member. Our Échanson, Master of Wine Taina Vilkuna, selected wines that matched the dinner perfectly.

We had a chance to follow - and admire - both the plating and the service from big screens. The schedule of the serving was perfect and very professional. When the staff entered the stage after the dinner, they received well earned standing ovations from the Grand Chapitre participants.

I was thrilled that my appointment to the Conseil Magistral by President Atallah provided me with the opportunity to act as the Inducting Officer in my childhood town and home Bailliage. It was a great honour and an immense pleasure to welcome new members into the Chaîne.

Johanna Hornborg-Ojala
Bailli Délégué
Member of the Conseil Magistral