Forget burgers and baked beans. The members of this gourmet cooking club whip up culinary delights worthy of top restaurants. And they have fun at it too. A look inside our
Festive feast with
LES MARMITONS S By Joan Durbin + Photography by Jennifer Carter
ome of the men in the crisp white jackets and jaunty chef’s caps were intently studying a sheet of instructions. Others were cracking jokes as they worked, mixing carefully measured ingredients or jockeying for use of a burner to get a sauce underway. A tall young man, clearly the executive chef, was gliding from work stations to the stove, stopping to answer questions, give advice or toss off a compliment. Though it may sound like a typical night in a restaurant kitchen, this evening’s culinary script was being played out by 28 members of Les Marmitons Atlanta, a men’s gourmet cooking club that regularly prepares top-notch dinners under guidance from a professional chef. Tonight they were cooking a holiday menu designed by Chef Michael Gogolin, who was on hand to oversee the proceedings. “The first 20 minutes were chaos,” said chapter president Dominick Telaro, “but after that everything fell into place.” Gogolin agreed. “It’s going well. They listen and want to know things. They are doing better than some guys I pay $15 an hour to,” he said as he stood at one
end of the kitchen surveying the various work stations. “But I do have to keep an eye on the line cooks here,” he added jokingly, “because in my restaurants the cooks don’t have glasses of wine in their hands.” Partaking of the grape while busying themselves with their culinary tasks appears to be a time-honored tradition for this group. Members value the conviviality and camaraderie as much as they enjoy the cooking aspect of the Les Marmitons events. “I think of Les Marmitons as a friendship club with a cooking problem, and I think that is what attracted me and has held me since then,” said a smiling Ron Seiberling, who lives in Woodstock’s Towne Lake. The members divide up into teams and team captains, each with a specific course to prepare for all of the men to enjoy. After each course is served, it is discussed by the diners and the guest chef.
Published on Dec 9, 2013