Yves Léon, Bailli Délégué of Türkiye and Member of the Conseil Magistral, together with his team of national and local Bailliage officers, excelled in the organisation of the events surrounding the competition.

A particular highlight was the Gala Induction Evening held on Sunday, April 19th at the magnificent Swissôtel The Bosphorus. Ideally situated in the heart of Istanbul, the luxury five-star hotel offers breathtaking views over the Bosphorus and is surrounded by 26 hectares (65 acres) of historic gardens that once formed part of the Dolmabahçe Palace grounds.

Induction Ceremony
Before a distinguished audience of members and guests - including nine “red ribbons” - the evening’s formalities commenced in grand style.

The dignitaries present were:
• Marie Jones, International Vice-President, Member of the Conseils d’Administration and Magistral
• David Tetrault, Member of the Conseils d’Honneur and Magistral, Bailli Délégué Honoraire of Canada
• Mohamed Hammam, Member of the Conseils d’Honneur and Magistral, Grand Échanson International
• Thore Sande, Member of the Conseils d’Administration and Magistral, Bailli Délégué of Norway
• Ilse Duponcheel, Member of the Conseil Magistral, Bailli Délégué of Belgium
• Nadim Arfan, Member of the Conseil Magistral, Échanson of Switzerland
• Philip Evins, Member of the Conseil Magistral, Bailli Délégué of Great Britain
• Thierry Blouet, Member of the Conseil Magistral, Bailli Délégué of Mexico
• Yves Léon, Member of the Conseil Magistral, Bailli Délégué of Türkiye

Proceedings began with the presentation of the Jeunes Chefs Rôtisseurs Awards, followed by the Induction Ceremony for the 22 competitors [Ed. see separate article].

This was followed by the induction of 90 Chaîne members, all of whom were also inducted into the Ordre Mondial des Gourmets Dégustateurs (OMGD).

David Tetrault served as the Inducting Officer for the Chaîne ceremony, with International Vice-President Marie Jones acting as sword bearer.

Grand Échanson International Mohamed Hammam then presided over the induction of the OMGD members. Once all inductees had gathered on stage, the sheer number of participants filled the available space, making it impossible to follow the traditional individual induction format. Nevertheless, each member received a glass of red wine, allowing the resounding toasts of “Vive la Chaîne!” and “Vive l’Ordre Mondial!” to ring out enthusiastically throughout the ballroom.

Following the official “family photographs” - the organisation of which, given the numbers involved, resembled a military operation - guests adjourned upstairs for the reception.

Reception
A lavish reception was held in a spectacular floor-to-ceiling glass venue offering panoramic views across the Bosphorus. Champagne flowed freely, while an extraordinary selection of sushi and other refined canapés delighted guests throughout the evening.

At the appointed hour, in dramatic fashion, the doors to the ballroom were opened, allowing the 350 members and guests to proceed into the Gala Dinner for a spectacular evening of gastronomy and entertainment. [Ed. see separate article]

Andrew Jarrowson
Chaîne News Online Co-ordinator