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GET TO KNOW: Deborah Barta, Chef and owner of Chefsahoy
RESIDENCE Brookfield FAMILY Husband, Robert, married for two years EDUCATION Associate’s degree from the Cooking and Hospitality Institute of Chicago in 2002
Deborah Barta started out working at an advertising agency, but realized her true calling in 2000 — cooking.
“Our family always cooked and baked when I was growing up,” Barta said.
After graduating from the Cooking and Hospitality Institute of Chicago, Barta worked as a serve and in the prep kitchen of Wolfgang Puck Catering in Chicago, and learned lessons that she carries into her business, Chefsahoy.
“I learned about the importance of attention to detail and making the client feel like they’re really getting special treatment,” Barta said.
Her job at Wolfgang Puck led to an influential experience abroad.
A friend of hers that was working at Wolfgang Puck also worked annually at the American Pavilion of the Cannes Film Festival in France, and Barta had the opportunity to travel with her. In 2002,
Barta traveled as a student chef with the Cannes Film Festival Culinary Team, and returned in 2003 as a chef manager.
“We got to work on the Mediterranean Sea for a couple of weeks,” Barta said. “It was an upscale fast food situation, about 20 of us cooking in a really small kitchen. We were all in it together.”
On her trips, Barta said the biggest thing she learned was how much fresh food and produce can influence one’s cooking.
Barta got the name for her catering business from a colleague when she worked in the kitchen of the Chicago Yacht Club after culinary school.
“I thought I was going to do a lot of things with the club and the clients there, and a friend suggested the name,” Barta said. “Chefsahoy was cute, clever, and memorable, and it just kind of stuck.”
Notable
Barta gives demonstrations and offers omelets to order at the Brookfield Farmers’ Market, held from 7 a.m. to 1 p.m. in the parking lot of the Village Hall, 8820 Brookfield Ave. The market will be held through Oct. 31.
& quotable
“I like working with different types of people who enjoy my food,” Barta said.
Philosophy
“My tag-line is ‘custom classic cuisine.’ I serve the type of food people have familiarity with — things that they are used to serving. I do a lot of comfort food.”
Favorites
FOOD French cuisine
MUSIC Country
MOVIE “The Sound of Music”
BOOK “Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients” by Ina Garten
VACATION DESTINATION France
GET TO KNOW: Deborah Barta, Chef and owner of Chefsahoy
RESIDENCE Brookfield FAMILY Husband, Robert, married for two years EDUCATION Associate’s degree from the Cooking and Hospitality Institute of Chicago in 2002
Deborah Barta started out working at an advertising agency, but realized her true calling in 2000 — cooking.
“Our family always cooked and baked when I was growing up,” Barta said.
After graduating from the Cooking and Hospitality Institute of Chicago, Barta worked as a serve and in the prep kitchen of Wolfgang Puck Catering in Chicago, and learned lessons that she carries into her business, Chefsahoy.
“I learned about the importance of attention to detail and making the client feel like they’re really getting special treatment,” Barta said.
Her job at Wolfgang Puck led to an influential experience abroad.
A friend of hers that was working at Wolfgang Puck also worked annually at the American Pavilion of the Cannes Film Festival in France, and Barta had the opportunity to travel with her. In 2002,
Barta traveled as a student chef with the Cannes Film Festival Culinary Team, and returned in 2003 as a chef manager.
“We got to work on the Mediterranean Sea for a couple of weeks,” Barta said. “It was an upscale fast food situation, about 20 of us cooking in a really small kitchen. We were all in it together.”
On her trips, Barta said the biggest thing she learned was how much fresh food and produce can influence one’s cooking.
Barta got the name for her catering business from a colleague when she worked in the kitchen of the Chicago Yacht Club after culinary school.
“I thought I was going to do a lot of things with the club and the clients there, and a friend suggested the name,” Barta said. “Chefsahoy was cute, clever, and memorable, and it just kind of stuck.”
Notable
Barta gives demonstrations and offers omelets to order at the Brookfield Farmers’ Market, held from 7 a.m. to 1 p.m. in the parking lot of the Village Hall, 8820 Brookfield Ave. The market will be held through Oct. 31.
& quotable
“I like working with different types of people who enjoy my food,” Barta said.
Philosophy
“My tag-line is ‘custom classic cuisine.’ I serve the type of food people have familiarity with — things that they are used to serving. I do a lot of comfort food.”
Favorites
FOOD French cuisine
MUSIC Country
MOVIE “The Sound of Music”
BOOK “Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients” by Ina Garten
VACATION DESTINATION France
