Making Cooking A Party Is Their Business

Lake Mary, FL - On a Friday evening, the kitchen at Chef Voila (www.chefvoila.com) brims with activity. In a studio that looks like the setof a TV cooking show, a group of four couples slip on their aprons andprepare for a culinary odyssey where professional chefs will teach themfirst-hand how to make gourmet pizzas.

Pepperoni and sausage aren’t on the menu tonight. Instead, the couples willlearn how to prepare delicacies like Heavenly Angel Hair Pasta Pizza,Nawrlins Style Crawfish Etoufee Pizza, Mojito Shrimp and Avocado Pizza andCherry Cobbler Pizza with Homemade Ginger Ice Cream.

For decades, Americans have consistently searched for ways to make preparingdinner an easier task. Added to that dilemma is the fact that, in today’sfast-paced lifestyle, gathering around the kitchen table for a family dinneris a rare occurrence. The mission has grown even more challenging withmothers juggling careers, a heavier workload at home and shuttling theirchildren to and from after-school activities.

Inspired by this trend – and the evolving interest in fueled by The FoodNetwork and the increasing number of celebrity chefs – Meghan Dalton andbusiness partner Dan Heneghan decided to create an environment wherechildren and adults alike could learn how to cook in a fun atmosphere fromprofessional chefs. The result is Chef Voila which is based in Lake Mary,Fla., an affluent northern suburb of Orlando.

From children’s birthday parties and date nights for couples to summercooking camps and corporate team building events, Chef Voila hosts an arrayof themed cooking classes taught by culinary artists like chef JamesO’Donnell, who was trained at the renowned Culinary Institute of America inHyde Park, N.Y., and Byron Boquet, who attended Orlando Culinary Academy andhas a passion in Cajun cooking cultivated from his roots in New Orleans.

Before Dalton and Heneghan opened Chef Voila in March 2006, they wereimmersed in the world of technology. Heneghan was the chief financialofficer of Intersil Corporation, which is based in San Jose and has a branchin Palm Bay, Fla. Dalton, who was also an executive at Intersil, helpedlaunch Intersil as a public company and worked together on an assortment ofprojects. Both tired of the corporate world and craved a businessopportunity where they could work with children and families, and encouragethe concept of family togetherness that has diminished in today’s societywhere many households have two working parents.

Dalton, who is single and has a 4-year-old son, Max; and Heneghan, who ismarried and has two teen-age daughters, explored several ideas. They decidedon a concept that would introduce children and adults alike to the joys ofcooking.

“With the rapidly growing interest in watching cooking shows on TV, learningnew dishes to prepare at home, and finding new ideas for entertaining, wefelt that the timing was right for a concept like Chef Voila,” Dalton said.“It’s common for parties and family gatherings to be centered in thekitchen. People enjoy social interaction, and food is a way to bringeveryone together.

”Cooking and eating together is a perfect vehicle for parents to buildrelationships with their children, Heneghan believes.

“Growing up, dinner time was a very important part of my family members’lives,” said Heneghan, who has five siblings. “It was an hour filled withlively conversation. We shared each other’s company and learned important life lessons.

“At Chef Voila, parents and their children can have fun doing something thatboth of them like, and they are able to enjoy family time that is socoveted,” Heneghan added. “They can take what they learn here, and apply itin the kitchen at home.”

Dalton and Heneghan spent a year developing the Chef Voila concept. Theyhired Megan Strongrich, a lifelong family friend of Dalton who has a degreein advertising from Michigan State, to help manage the store and spearheadideas for classes and special events. O’Donnell hatched the idea for thecafé and catering operations. The facility - which is located at theColonial Town Park amid upscale boutiques and restaurants, and a sprawlingmulti-screen theater complex – includes two cooking studios and the café,which is open for lunch and a menu that features sandwiches, desserts,salads, soups and special entrees created by O’Donnell and Bouquet.

During the summer, Chef Voila hosts a series of summer cooking camps forchildren. Cooking 101-A is geared for kids 7-12 who have limited experiencein the kitchen while Cooking 102-A is organized for middle and highschool-aged students who learn to plan a comprehensive dinner party fromscratch. Throughout the year, there are themed classes for parents andchildren such as Game Day Fun, which offers instruction on sports foodfavorites like burgers, hot dogs and chicken wings; and Breakfast Bash,where kids are introduced to delicacies other than cold cereal.

Birthday parties are popular for children and their parents alike, Daltonsays. There are themed parties for pizza, Mexican cuisine and chocolatelovers among other options.

“Kids love being in the kitchen, and here they and their parents don’t haveto worry about making a mess,” Dalton said. “A cooking-themed birthday partyis something much different than what most kids are accustomed to.”

Adults can participate in classes that range from gourmet pizzas, cookingwith wine and Southern cooking to preparing elegant appetizers, baking piesand making fusion cuisine. Themed date nights for couples, and ongoing“girls night out” classes are also among the most popular offerings fromChef Voila, as are hands-on cooking parties for private groups andorganizations. Holiday-themed events – such as preparing Halloween,Christmas and Valentine’s Day-centered parties – are also part of ChefVoila’s seasonal menu.

“Over the years, I’ve attended many off-site company retreats where you areplaced in a conference room for the entire time writing lists on easels. Acorporate team building event in the kitchen adds an element of excitement,builds camaraderie and reinforces teamwork,” Dalton said. “After all -whether you’re a business, a family or a group of friends - there are fewthings more relaxing and entertaining than sharing food and drink together.
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