Kitchen 101, Marist’s student-led cooking club, is giving students the opportunity to learn basic culinary skills while building teamwork and creativity in the kitchen. The club meets during activity period in the cafeteria and is open to students of all experience levels.
What began as a small idea between two students has quickly grown into one of our school’s most popular and wide-reaching clubs.
The club was founded by seniors John David Linch and Martin Laughlin, who started the club due to their passion for cooking. Both founders brought different experiences to the table, combining hands-on outdoor cooking knowledge with formal culinary training to create a space where students could learn in a supportive environment.
Linch explained that the idea for the club came unexpectedly. “Martin and I started the club after the end-of-year freshman basketball meeting, discovering that many students liked to cook but had no outlet,” he said. “With my background in outdoor cooking as a scout and Martin’s trained culinary skills at the French-acclaimed Le Cordon Bleu, we decided to form the club with the help of the school kitchen and Sage dining, and we went from there,” Linch explained.
With the support of school facilities and SAGE Dining Services, the club quickly transitioned from an idea into a fully functioning student organization.
Since its founding, Kitchen 101 has grown rapidly, attracting students from nearly every grade level. “As of now, we have over 250 members, ranging from seniors to seventh graders, with varying levels of cooking aptitude,” Linch said.
The club meets once a month and sometimes twice for special events, always on Fridays during activity period. Meetings typically involve dividing members into groups, reviewing safety guidelines, and preparing a featured dish together, allowing students to gain hands-on experience while collaborating with peers.
Over the years, the club has prepared a wide variety of dishes that reflect both creativity and student interest. “For me, the favorite dish we ever cooked was our killer smash burgers this year, and our tangulu, a hardened, sugar-covered fruit – a repeat we serve every year,” Linch said.
Events often extend beyond simply cooking food. One of the club’s most memorable moments combined fun with service. “The most fun we’ve had was our root beer floats during last year’s exams, where we raised funds for a food kitchen in downtown Atlanta called Trinity Table.”
Through events like these, Kitchen 101 has also emphasized giving back to the community.
Laughlin also reflected on his favorite moments in the club, particularly the detailed planning that goes into each event. “My favorite memory was this year making smashburgers at the beginning of term one,” he said. “It was a great result after a lot of planning, and many people still ask us to bring this back in Term 3. Once the weather warms up, we might be able to do it again.”
According to the founders, preparation and coordination are key to ensuring that each meeting runs smoothly and that members leave having learned something new.
For Laughlin, cooking has always been personal and rooted in family tradition. “My passion for cooking has been inspired by my parents. They were both always in the kitchen when I was growing up, so I naturally adopted their love for food,” he said. “I began to spend more time cooking, and that fueled my passion for food.”
That passion has now extended beyond his own kitchen and into a club that serves hundreds of fellow students.
With strong leadership, growing membership, and a menu that keeps students coming back for more, Kitchen 101 continues to give Marist students a creative and practical outlet during the school year.
As the club looks ahead to future events and new recipes, its founders hope it will remain a place where students can build confidence, learn valuable life skills, and strengthen community through food.
