Les Marmitons is a gastronomic and social club of gentlemen who have a common interest in fine food, wine and the culinary arts. Through regular gatherings, members gain knowledge and experience in the preparation and presentation of various fine cuisines under the direction a recognized chef invited to lead the event. Marmitons History The tradition of a group of gentlemen inviting master chefs to lead them in preparing elaborate meals began in Europe many years ago, and was introduced to North America over thirty years ago by Swiss immigrants. The word “Marmitons” is French and means a kitchen boy, or chef’s helper. The first North American Chapter of Les Marmitons was established in Montreal in 1977. Since then, the interest in learning more about fine cuisine has led to the founding of over a dozen additional Chapters throughout Canada and the United States. Members of any one Chapter are always welcome to attend regular gatherings of any other Chapter - a welcome membership benefit for those who may travel between club cities. Marmitons Events Each chapter of Les Marmitons holds a minimum of eight regular monthly events each year. These are usually weekday evening gatherings during which members prepare and enjoy a four to six course gastronomic experience under the direction and guidance of an invited chef. Several special events are scheduled during the year, a favorite for many Chapters being the December Dinner, a repast prepared by members and then enjoyed by both members and their spouses or guests. In the Spring, with the guidance of the Les Marmitons International Executive, one of the Chapters hosts the Annual Event, inviting members of all chapters to a weekend of gastronomie in one of the club cities. The Monthly Event A typical regular event of Les Marmitons begins around six in the evening as members gather to meet the guest chef and hear the chef explain the gourmet menu created for the evening. Teams of members are then formed and each team assumes the responsibility to prepare one of the courses and to serve it to the members and guest chef. During preparation, the chef moves throughout the kitchen providing guidance to each team. Team members for one course also have ample opportunity to learn the techniques and special preparation tips for the other courses. Except for some final, finishing touches, the major preparation is completed by 8:30 and, accompanied by