The Real Story - Les Marmitons
Transcription
The Real Story - Les Marmitons
“Les Marmitons” 2007 International Annual Event June 1, 2 & 3, 2007 Longueuil, Québec, Canada Mr. Rene Suter Para Cibum - Para Gaudium When cooking - Have fun Good Evening Ladies and Gentlemen, Bonsoir Mesdames et Messieurs, Yes, I am the founder of “Les Marmitons de Montréal” together with a few friends but the Idea was not mine. With 30 years behind us since the beginning of “Les Marmitons” a little history, I think, might be in place, right now. Ce n’est pas vrai qu’un bon matin au mois de Juin 1977 j’ai eu l’idée de rassembler un groupe d’homme qui aime à cuisiner et de les nommer “Les Marmitons”. L’histoire des Marmitons va beaucoup plus loin que ça. The history of the Marmitons starts in the early 1950 in my home town in Basel/Switzerland where a radio personality and a newspaper man got together with a few friends and started cooking. “Der Club kochender Männer”, as they where called in Switzerland, was born. They started to talk about it on the Radio and there were writeups in the news papers and word spread around. Soon there where “kitchens” (chapters) as they where called, in a lot of larger and smaller cities in Switzerland and at that time the “Knorr Soup Factory” came into the picture as a sponsor. They sent packages of soup mix and other items and also recipies to the different groups, created a news letter and also started supplying these groups with fancy aprons and hats. All publicity for them of course. On appelait ces groupes des “cuisines”, en allemand “Küchen”. Dans plusieurs villes il y en avait plusieurs de ces “cuisines” et pour les identifier l’une de l’autre on leur donnait des noms. Dans la ville où j’habitais on avait deux “cuisines”. Une était la “cuisine municipale” par ce que la plus grande partie des membres était des fonctionnaires et moi j’étais invité de faire partie de la cuisine “du ciment”, la plus grande partie des membres étant des architectes et des membres de la construction. Il fallait être invité pour participer. It was very easy to find places to cook as every gas and electric company had what they called test kitchens, where ladies and girls took cooking classes. We cooked once a month, at the beginning with Knorr recipies and later each member had to head a session, bringing his own recipes and supervise the class. At the end of each evening there was a “critique session”. It took me 12 years to finally get the “Marmitons” started here but only because I never could figure out where we could cook. Then I asked my good friend Peter Müller if we could cook in his Restaurant kitchen on Sundays when the establishment was closed. He at that time was the partner and chef of the “William Tell Swiss Restaurant” in Montreal. The answer was “No! - But I have much better idea. We go and see Soeur Berthe Sansregrets up on Stanley Street where she has a cooking school for ladies and young girls”. We went there, had a few cognacs with her and the “Marmitons” were born and had a home. I talked to friends, we formed a committee of which I was the president, Bob Hutz the VP in charge of buying food and liquids, Jim Johnston the Treasurer and Peter Müller the Culinary adviser and supplier of Chefs, aprons, jackets, and all things which from time to time were missing. With Peter Müller being a member of “La Société des Chefs de Cuisine de Montréal” practically no renown chef in the city was able to slip through the net. They all were invited and came to cook with us and I truly believe they had fun doing it even though not getting paid. Le protocole des sessions était le suivant: On arrivait vers 18 heures, le dernier vendredi du mois, à la cuisine de soeur Berthe où on avait douze stations de travails, douze poêles et douze de tout. Apéritif, présentation du chef, mise en place selon la recette du chef, démonstration du travail .. . . and back to the stations it was for us to execute the work under the supervision of the chef. About 8:30 was time to eat and drink again and by about 10:00 to 10:30 the kitchen had to be clean, dishes done and pans scrubbed under the “eagle eye” supervision of soeur Berthe and we could leave. The charges were 20 dollars for food and drinks which went up the 25 dollars later. Deux fois par année les dames étaient invitées. Une fois pour le diner de noël et à l’assemblé générale où normalement on sortait. Une fois on était au QE, une fois dans un ‘blind pig” (qui est un Restaurant sans permis) à La Colle pour un Méchoui, une fois à la cuisine de Air Canada etc. The general meeting was held in the bus on the way to the place we were having dinner. The treasurer, Jim Johnston, was always able to show a surplus with the little money we charged at that time. At this point I would not like to miss the opportunity to thank some people although they are not present who were of big help during that time and still are dear friends today: Peter Müller who helped me get the organization of the ground and helped in so many ways over the years I was in charge; Bob Hutz, the VP, who always looked that food and drinks were in place; Jim Johnston who looked after the till and last but not least Feu Soeur Berthe Sansregret qui nous a acceptés dans sa cuisine mois après mois. We at that time were about 45 members of whom 16 to 25 attended the monthly cooking sessions. Today I see that you are 13 chapters in Canada and the United States with 700 members. What a success Mr. President! I congratulate you and all your members and wish you all continuous success. Keep on growing and I will start saving my Air Miles so that by the time the 40th anniversary comes around in 2027 I can come and meet you in Shanghai, Tokyo or Paris or where ever the Congress might be held. Para Cibum - Para Gaudium – When cooking - Have fun. Thank you for having me, I wish you well and have a pleasant evening. - Merçi!