Besides following a structured protocol for the dinner evening our members have obligations.

Members are required to attend at least 5 of the 8 events per year to be considered a member in good standing. Our year of activities typically begins in September and runs till May. 

New members are required to buy a uniform for $125, which includes a chef's jacket, toque, apron and medallion.

Annual chapter membership dues are $260 payable at the first meeting in September, pro-rated for members who join during the year.

Each dinner event has an $85 dollar event fee payable at the event.

All purchased Les Marmitons items are non-refundable.

We have a dress code for our dinner meetings consisting of jacket, toque, dark pants, apron and appropriate foot wear (no open toed sandals).  

Members bring their own sharpened knives - a paring knife, chef’s knife (suitably identified) typically in a case or wrapped.

Members are required to reserve their attendance at the monthly dinner meeting by promptly replying to the “Evite” announcement within 7 days of the invitation.  Members must reserve their spot at each event by the Wednesday prior to the Monday event so that sufficient time is available to purchase food and supplies.

A reservation is a commitment to attend and is financially binding as food and beverages are ordered accordingly. 

After 7 days and if space is available, members are encouraged to invite a guest, however as cooking space is limited the number of guests is dependent upon the numbers of members attending. Members are responsible for introducing their guests, who typically bring their own head covering, apron and knives.

Les Marmiton Member Event Responsibilities

 The purpose of this group is to have fun while enjoying cooking with a professional Chef and the camaraderie of Les Marmitons.

In the interest of hygiene and providing the best possible experience for everyone there are some basic courtesies and rules that we all follow.

• Take direction from your team leader.

  • Let the team leader work with the Chef unless the Chef approaches you.

• Executive members will be assigned as the team leaders

  • Team Leaders will always receive the menu prior to the event.

• Liquor to be served at each table only by the appointed table captain/steward, not “self - serve”

• When moving about the kitchen with a knife, hold it against the side of your leg.

• In the event of an oil or grease fire, DO NOT throw water on it (it will instantly convert to steam, create a fireball, and burn you severely) or powders (which can explode).

  • Cover with a wet towel, or stand back and let kitchen staff or the built in fire suppression system extinguish the fire.

  • NEVER carry a pan that’s on fire.

• Wash hands regularly

  • Before starting to prepare food

  • After sneezing, coughing into hands or blowing nose

  • Upon returning from the washroom, even if hands were washed there

  • After working with raw meat, fish or produce and before handling cooked food or utensils

• Clean utensils and equipment after food preparation.

  • Bring all utensils and equipment to dish washer for cleaning as soon as possible

• When tasting or sampling food use a clean spoon or utensil. Do not use finger(s) even if the Chef does.

• Ask if other teams require any help if you are sitting idle

• Everyone should be in the kitchen at all times unless working in the dining hall

• No alcoholic beverages are permitted in the kitchen.

• No food supplies or dry goods shall be used from the Diversity pantries.

• Do not use other team’s ingredients without asking that team’s Captain.

• Do not interfere with another team’s or fellow team member’s assignment without asking or being directed.

• When members are being addressed during introductions or during the meal, please refrain from talking.

• If you burn or cut yourself ask the event coordinator or an executive member for help with cleaning and dressing the wound.

• We have a uniform and everyone is expected to wear it, including and especially the hat when preparing and plating food.

• Kitchen and dining hall must be cleaned before leaving.

  • Cleaning of some work stations can take place while the next course is plated

  • Stoves, elements and all work surfaces must be cleaned after use

• Guests should wear an apron and a head covering; an effort is made to have spare head coverings on hand

Annual chapter dues (minimum of $400 or $10/member) are payable to Les Marmitons International in June.  

Chapter representation is required at two events as follows:
An annual International Meeting of Les Marmitons is held every spring (hosted by a chapter) wherein members and their partners from all chapters are invited to uniquely experience the motto from “friendship to gastronomy”. The executive of Les Marmitons International and each chapter meet to review chapter and organizational activities during the International Meeting.

In addition, a semi annual meeting of the International and Chapter executive is held in the autumn also hosted by a chapter. A highlight of this gathering is members from all the Les Marmitons chapters cooking together in a chapter’s facility under the guidance of an invited guest.

The Winnipeg chapter of Les Marmitons puts on an annual Holiday Dinner for the local community.  Since 2012 we have prepped, served and, through the University of Winnipeg Foundation, significantly funded a Christmas dinner for over 200 people in the community around the University of Winnipeg.

We also fund a Culinary Arts scholarship at Red River Community College.