Congratulations to Lisa Dahl for new Pizza Lisa in the Village of Oak Creek.
The Bailli is in charge of all activities of the bailliage and works with a Board of Directors appointed by him/her. He/she is responsible for control of all business affairs of the bailliage, presides at all meetings and signs and executes all documents required of the bailliage; represents the bailliage as a member of the National Council; reports, cooperates and communicates with the pertinent Bailli Provincial, Chambellan Provinciaux and other Regional Officers, as well as the US Chaine National Office. He/she must also maintain effective and accurate records of the affairs of the bailliage and see that all required reports are issued on a timely basis.
The Vice Chancelier-Argentier is the Vice President and Treasurer of the bailliage who acts in the place and stead of the Bailli in the case of illness or absence. The Argentier is the administrator who handles the bailliage treasury, is responsible for all moneys, payments and collections of the bailliage and is responsible for the bailliage books and accounts, and all financial reporting to the Board of Directors, the membership of the bailliage, the Bailli Provincial, the US Chaine National Office, and all financial reports required to be submitted to any governmental entity.
The Vice Chargé de Missions, at the request of the Bailli, undertakes special tasks such as membership and other bailliage functions. He/she is involved in the development of bailliage policies and procedures. This officer is frequently in charge of the Membership Committee.
The Vice Conseiller Gastronomique is a non-professional who acts as an advisor for the menu selection and wines for bailliage functions. He/she consults with the Bailli, the Vice Conseiller Culinaire, Vice Echanson, the Menu Committee, if any, and the Event Host. This officer must be very knowledgeable about both food and wine.
The Vice Conseiller Culinaire must be a food or service professional or other professional dealing with the procurement and service of food. His/her primary function is the realization of the dinner, its ambiance, decor, decorations and menu consultation with the Bailli, the Vice Conseiller Gastronomique, the Vice Echanson, the Menu Committee, if any, and the Event Host. This officer also coordinates the activities of the other professional members of the bailliage.
Vice Charge de Medias Sociaux, at the request of the Bailli, undertakes all Bailliage website development and all social media outreach. They are involved in the development of bailliage policies and procedures. This officer is frequently in involved with the Membership Outreach.
Vice Echanson is in charge of activities, functions and administration relating to Social Mondiale du Vin. They assist in selection of wines for all bailliage functions and are generally responsible for the bailliage wine cellar.
The Vice Chargé de Presse is in charge of public relations and communications for the bailliage and is responsible for press releases regarding Bailliage activities. He/she cooperates and communicates with the Chargé de Presse Provincial, and provides reports of the Bailliage activities, along with photographs, for possible inclusion in the National Bailliage publication, Gastronome, and local news media.
The Secretary keeps minutes of the meetings of the members and of the Board of Directors; ensures that all notices are duly given in accordance with the provisions of the Bylaws or as required by law; serves as custodian of the bailliage's records; maintains a record of the names and addresses of all members of the bailliage; authenticates the records of the bailliage; and performs all other duties incident to the offices of Secretary.
Dr. Barbara Breitbart, Chambellan Provincial