Les Marmitons is a gastronomic and social club of gentlemen who share a common interest in fine food, wine and the culinary arts. Through regular gatherings in professional kitchens members gain knowledge and experience in the planning, preparation, presentation, and dining of various fine cuisines under the direction of a professional chef. Its motto is: Gastronomie et Fraternite – from Friendship to Gastronomy
The tradition of a group of gentlemen inviting culinary professionals to lead them in preparing elaborate meals began in Europe many years ago and was introduced to North America 40 years ago. The word "marmiton" is French and means a kitchen boy, or chef's helper. With the growing interest in food and wine, membership continues to expand and benefit from traditions of promoting friendship and gastronomy.
Les Marmitons Atlanta was inducted in 1996, and its members have prepared over 160 dinners supervised by local chefs. Recent guest chefs include A.J. Jones, with Milton’s, Laz Tenreiro of Lazaro’s Cuban Cuisine in Roswell, Sean Ford with Prime 120, Noah Bazarte of A&M Kitchen, Mike Gambini of North End Kitchen and Michael Bologna of Vingenzo’s. Les Marmitons members pay an annual membership fee and are provided with a chef’s jacket, apron, and toque which they wear at each dinner.
Prior to each dinner, members review the menu which usually consists of an appetizer, salad course, one or two entrees, and dessert – each accompanied by the evening’s wine program. A fee is charged to cover the cost of groceries and wine.
Attendees are divided into teams, led by a team leader, with the responsibility of preparing, cooking, and serving a specific course under the guest chef’s supervision. Team assignments rotate and members take turns captaining each team. A typical Les Marmitons dinner begins around 5 p.m., with members enjoying wine and appetizers, meeting the guest chef, listening to an overview of the evening's menu and discussing the timeline for meal preparation and service. During meal preparation, the chef moves around the kitchen, offering guidance and sharing expertise with groups. Members are free to observe different teams to witness the preparation of other courses. After each course is plated and served, members gather in the dining room to enjoy the food and wine, listen to the team captain describe specifics of the preparation, and receive feedback from the guest chef.
Over the years, the Les Marmitons Atlanta chapter has prepared its dinners in several professional kitchens, including Chattahoochee Technical College, St. David’s Episcopal Church in Roswell and the Holy Transfiguration Greek Orthodox Church in Marietta, which the chapter currently calls home. Les Marmitons Atlanta boasts close to 40 members, with half of its members hailing from the Cobb County/Roswell/Alpharetta areas.
Jim Taylor, Marietta
Member since 2017
"I was sitting at a carwash one day and came upon an article about this men's cooking club with a funny French name that met monthly in a professionally equipped church kitchen. Recently returned from a Culinary workshop in Napa, I had caught the "cooking bug." Further, I'd just retired and the fellowship aspect of meeting new folks with similar interests intrigued me. That was over eight years ago. Since that time I've met a bunch of great guys who have become close friends and created incredible dishes that I never thought I'd ever be able to prepare."
What was your most memorable dish?
"It was actually my biggest fail. On my first night as a member, we had a "colorful" Greek chef whose approach was to throw newbies into the water to see if we could swim. My assignment was to prepare a Greek-style grilled octopus dish which I attempted to prepare on a Weber charcoal grill. Well the thing quickly got out of hand and to say it was like chewing rubber bands would be an understatement. More like copper wire..."
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