The cornerstone activity of the chapter is the conduct of monthly cooking and dining events for members and their guests under the tutelage of professional chefs. The chapter will normally conduct at least eight of these dinners between September and May of each year.
Typically, on the 3rd Tuesday of each month, a group of 25-35 Les Marmitons of Atlanta Members (and guests) meet at a professional kitchen to prepare and enjoy a gourmet dinner from a menu and recipes carefully planned by guest chefs. These splendid dinners consist of four complete courses, paired with wine, and usually feature seasonal ingredients and a dinner theme. In addition, attendees often enjoy member prepared, passed appetizers while the prep work for the meal unfolds in our amazing professional kitchen!
The President designates a Captain and a team for each course. Under the supervision of the guest Chef, and the direction of the team Captain each team orchestrates the entire course! Picking ingredients, prepping, cooking, plating and serving!