In one weekend, six restaurants in Turku get a guest chef.
Last year, Katja Tuomainen, the team leader of the Finnish national chef team, was a guest in the restaurant Smör’s kitchen. Arto Arvilahti
In a few weeks, the Voillá! food event will start for the sixth time.
It is the effort of one company in the restaurant industry, which started when the Food and Fun event ended.
There is no similar food event elsewhere in Finland. The idea is that the Guest Chef takes over the kitchen of one restaurant for three days.
Voila! behind is the chef, CEO of Voiveljie Janne Juvonen.
Janne Juvonen reveals that he dreams of a food event that would include restaurants other than his own.
– We have always liked doing food events and being involved in them. When Food and Fun ended, we decided to start our own event, says Juvonen.
According to him, there is another weekend when the staff can stretch their skills and learn new things.
Juvonen emphasizes that even though the event is tough, it definitely gives more than it takes.
– Events always bring new customers, and at the same time they force us to think about things in a new way. We can easily get stuck in the familiar and used to, Juvonen reflects.
According to Juvonen, this year’s Voillán! the situation looks good, because menus and sample lists have already been received from all the chefs. The picture shows Ekblom’s Voilla! atmosphere. Arto Arvilahti
The planning of the next event will start already after Christmas. It’s easier to get guest chefs year after year, but it’s still not easy.
– The visitor has to be a big name in order to attract people to the restaurant to eat. Little by little, the event has started to speak for itself. We want to do things properly and prepare well so that the visitor does not face a labor camp. Our job is to pave their way.
This year, the theme is the Baltic Sea, which can be seen both on the plates and in the money donated. From each menu sold, one euro will be donated to the Baltic Sea’s protection to the Keep the Islands Siistinä ry.
In addition to dinners, Voilassá! lunch, cocktails or pastries are available. Arto Arvilahti
Herring is also on every menu this year. It is the only factor that unites the menus, because there is a wide range of offerings. The idea is that everyone would find an option that suits them and their wallet.
Although the restaurant industry has been tested a lot in recent years, Juvonen doesn’t think of doing anything else.
– I have been doing this world’s finest job for 30 years. I wouldn’t trade for anything else.
The portions are finished in Ekblom. Arto Arvilahti
Voila! chefs and restaurants
Smörin the guest is a Swedish chef Sebastian Gibrand.
He is the 2019 Bocuse d’Or silver medalist, served as the captain of the Swedish national chef team and was responsible for the 2019 Nobel celebration dinner.
Ekblom’s the guest is an Estonian Andrei Babõnin.
He has worked as a chef e.g. Rannahotelli, highly rated in the White Guide.
Gräddan are guests Linda Stenman-Langhoff and Philip Langhoff.
They had a Michelin restaurant Ask for a long time and the newest restaurant is the recently opened Sekel.
Göran’s and The Swan of Finland is responsible for the menus Teemu Aura.
In addition to Göran’s kitchen, chef, restaurateur and bakery entrepreneur Aura is in the kitchen of Suomen Joutsene, who is participating for the first time this year.
Panini is a guest Riccardo Soldati.
Chef de Rotisseur and sommelier Soldati brings his own version of “La Cucina Italiana” to the restaurant.
Tiirikkala During the Voillà! event, it transforms into a sailor’s bar in the evenings, where the drinking songs are also fresh. The reins of Kapaka will be taken over by the world champion of cocktails and mocktails Alina Laaksonen.
On Saturday The same and Pasi Kuronen Junnut is baking – a cake buffet built according to the book is offered in Tiirikkala. Butter brothers bakery Kristina Pavén and Pasi Kuronen are on site to share the best baking tips.
Voilla! food event 21-23 October 2022.