College of Hospitality (BGF KVIK) work 2014-2015

On February 6, 2014, as part of the cooperation between BGF KVIK and Gyeongju University in Korea, a gala dinner was held at the Fortuna restaurant. Students specializing in Hospitality-Hotel assisted in the preparation of dishes created from traditional Korean ingredients.

Images of the event:

BGF KVIK table setting competition at the SIRHA Budapest 2014 exhibition

At Hungary’s largest professional exhibition for the food industry, bakery and confectionery industry, hotel and hospitality industry, as well as gastronomy, the Faculty of Commerce, Hospitality and Tourism of the Budapest Business School organized a table setting competition. Nine second-year students specializing in Hospitality-Hotel competed in the contest held on March 12. To create the beautiful table compositions, the students received highly notable professional support from the managers of the following hospitality establishments: Hotel Béke Radisson, Arany Kaviár Restaurant, Budapest Party Service, La Fiesta Party Service, XO Bistro Restaurant.

1st place: Krisztina Pisók
2nd place: Johanna Orbán

3rd place: Fruzsina Süveges

Chair of the jury: György Györe, members: Krisztina Gancsovné Rossi and Gyula Kerekes.

The competition was organized on behalf of the College by Dr. Dénes Sándor.

Images of the competition:

The menu card and set table of the 1st place winner

The set tables of the 2nd and 3rd place winners; The competition venue

There was demand for an evening reminiscent of the emblematic “Gourmet Club” that operated in the 1970s and 1980s, so on May 15, 2014, we organized the event “Exotic Evening at BGF-KVIK” in cooperation with the Alma Mater restaurant. 100 guests attended the dinner. The menu consisted of seven courses made with tropical fruits: Guacamole, Avgolemono (lemon and egg yolk chicken soup), Casimir rice dish (with pork, pineapple, and peach), Coconut pork skewer with roasted vegetables, Beef roulade stuffed with banana and served with herb couscous, Fig sticks, Kiwi foam.
professor Dr. Lajos Kádas, a recognized expert on tropical fruits, gave a presentation during the evening.
The table decorations made from exotic fruits were prepared by students under the guidance of Csaba Pavlicsek.

Images of the evening:

Between June 9–13, 2014, at the Silesian University in the Czech Republic, a “Gastronomy Project” event was held with the participation of five nations, representing Hungary were Hajnalka Csukás and Adriano Di Negri, second-year students specializing in Hospitality-Hotel. Their menu was the following:Appetizer: Tomato stuffed with Liptauer cheese on a citrus salad bed, with balsamic vinegar and honey,Main course: Herb-crusted lamb fillet with corn and bacon polenta, carrot-zucchini spaghetti and rosé sauce, Dessert: Poppy seed cake filled with vanilla cream and blueberry ragout.Their mentor was Dr. Dénes Sándor.

On June 14, 2014, we organized the national youth chef competition of the Chaine des Rotisseurs in the Training Cabinet. Ákos Horváth, the young chef of the Arany Kaviár restaurant, won the competition with the following menu. Appetizer: Marinated trout with butter squash salad and sherry mayonnaise, Main course: Lamb loin with white asparagus and kápia pepper sauce, Dessert: Strawberry mousse with rhubarb. The host and kitchen jury member was Dr. Dénes Sándor.

Images of the competition:

Lázár Kovács and the competition winner, Ákos Horváth, and his menu

With the assisting students and competition director Lázár Kovács

With the competitors, chairman Iván Novák, and Lázár Kovács

The jury of the Chaine competition

Certificate of appreciation

In 2014, I represented the college as a jury member at the cauldron cooking competition held in Tóalmás. From the article written at that time, we can read details about the event.

“Tápió-region Festival gastronomic heritage preservation competition

On June 21, 2014, at the 7th Tápió-region Festival, Dr. Dénes Sándor, jury president, and Dr. Professor Emeritus János Gundel participated on the jury representing BGF KVIK.

At the event held in Tóalmás, 16 teams cooking cauldron dishes competed.

The winning dish was prepared by the team named A-ROMA, the Búzavirág Pensioners Club from Tápiószecső, which was a one-pot dish with cabbage chicken, barley, and a fine harmony of flavors.”

In September 2014, the Hungarian Hospitality Industry Association established the Károly Gundel Award, and I became a member of its Awards Committee representing BGF KVIK. This committee consisted of 12 professional organizations. The first awardees were Kálmán Kalla, Zoltán Hamvas, and posthumously Balázs Draveczky. A debate arose around the nomination of Zoltán Hamvas, arguing that he had not yet sufficiently proven himself and had not been a recognized and respected figure in Hungarian gastronomy for 25 years, which is otherwise a requirement of the award regulations: “A nominee must have been present in the field of Hungarian hospitality with outstanding successful activity for at least 25 years…” I was committed because of the Bocuse d’Or competition – as I wrote earlier, I officially lobbied on behalf of the Étrend Hungarian Executive Chefs Association in 2003 and 2005 in Lyon for Hungary’s participation in the competition – so I supported the nomination of Zoltán Hamvas, who was already the president of the Hungarian Bocuse d’Or Academy at that time.

On September 30, 2014, Zsófia Böröcz gave a highly successful lecture titled “From Alkotmány Street to San Sebastian and back” within the framework of the Hospitality Free University. Zsófi was the top student of the first English-language “Hotel and Hospitality Management” program between 2004–2008, whom I invited back not only for this lecture but also to teach the “Basics of Gastronomy” subject in the above program.

Zsófia Böröcz, BGF KVIK, 2014.09.30.

On October 3, 2014, the staff of the Department of Hospitality hosted the participants of the Aquaculture Professional Day event in the KVIK building. The event included a conference followed by a fish dish tasting, as well as a fish processing and cooking demonstration that enriched the professional day. More than one hundred interested parties attended the conference, while twenty Hospitality-Hotel students attentively followed the fish dish demonstration, which was conducted by Péter Palotás, director of the Budaörs Fish Market. The ingredients for the fish tasting and demonstration were provided by sponsoring companies: PLP Seafood Ltd., Hoitsy&Rieger Ltd., Balaton Fisheries Nonprofit Ltd., and Győr Előre HTSZ.

At the fish tasting, conference participants could sample the following products and dishes: smoked trout, sturgeon, African catfish fillet, fish pâté, ceviche, two types of flavored catfish balls from the Szigetköz region, and fried crucian carp fillet. Students from BA Hospitality-Hotel specialization and FOSZK hospitality participated in organizing the food tasting, cooking demonstration, and registration. The success of the event was ensured by the coordinated work of renowned professionals, supporting companies, students, and hosts Dr. Andrea Lugasi, Dr. Dénes Sándor, and Mihály Nagy.

Images of the event:

With Péter Palotás and Attila Áman

Student team during the demonstration

Ceviche

Smoked catfish

Confit flounder fillet

Fried spicy catfish balls

On November 19, 2014, a Finnish student project was carried out under the leadership of Arja Luiro, lecturer at TAMK (Tampere University of Applied Sciences). The article written at that time can be read below.
“Finnish student project at BGF KVIK in the Training Cabinet

On November 19, 2014, third-year students specializing in Hospitality-Hotel in the English-language program, with the help of Finnish guest lecturer Arja Luiro – TAMK Applied Science University of Tampere – organized a highly successful dinner evening within the framework of the Student Project course. The course has been taught at our college for 20 years, primarily based on university experiences from England, thanks to the instructors named below, and it remains unique in Hungarian higher education.

Among the students, the work of student chef Fruzsina Süveges and student sous chef Dóra Gömöry must be highlighted, as they contributed to the success of the event with great enthusiasm and professional dedication.

The authentic menu included, among other things, Reindeer tartare, Chanterelle soup, Venison fillet with potato foam, beet carpaccio, and glazed julienne vegetables. The dessert was a worthy crown to the evening.

During the serving of the main course, illustrious guests – Chancellor Ferenc Dietz, Rector Dr. Éva Kriszt Sándorné, Dean Dr. András Jancsik, and Vice-Dean József Csizmár – visited the event.

The Chancellor expressed his appreciation for the modern presentation.

The evening’s work was supported by instructors Endre Bártfai and Dr. Dénes Sándor.”

Reindeer tartare

Venison fillet with potato foam, beet carpaccio, and vegetables

Student sous chef Dóra Gömöry and the dessert plate

Arja Luiro and Endre Bártfai

Beaujolais at the New Wine Celebration Dinner at BGF-KVIK

On November 19, 2014, sixty guests enjoyed a special gastronomic experience at BGF-KVIK in the Alma Mater restaurant, where the latest event of the Gourmet Club took place. The third-year Hospitality-Hotel students once again excelled. Among them, student head chef György Lipták and student restaurant manager Ádám Horváth must be highlighted for their outstanding work contributing to the evening’s success.

The good atmosphere was initially provided by folk musician Károly Bálint playing the hurdy-gurdy. On the menu, alongside the 2014 Badacsony Olaszrizling new wine, guests could taste various goose dishes, such as stuffed goose neck and roasted goose leg with dried plum and red wine braised cabbage and mashed potatoes with onions. The sweet flavors were provided by chestnut cookies and grape strudel for the guests.

The hostess of the evening and assistant in organizing the event was Zsuzsanna Bordás, managing director of the Alma Mater restaurant, which served as the venue. The professional execution of the event was supported by instructors Hedvig Hidvégi and Dr. Dénes Sándor.

Our previous proposals to the GKRTE leadership for 2014 were accepted because for the first time BGF KVIK hosted the Dr. László Ketter traditional gastronomy competition and conference. The competition was successful despite the fact that the previous competitors were unfamiliar with the college venue. At the conference, I gave a lecture entitled “Preserving Gastronomic Traditions in BGF KVIK Education.”

The conference participants with the jury

I am presenting on preserving gastronomic traditions

Scenes from the competition:

Master Chef practical exam preparation at BGF KVIK

Between January 26 and 30, 2015, at BGF KVIK in the Oktató Kabinet, we participated in the organization and execution of the Master Chef and Master Waiter preparatory training in cooperation with PMKIK. During the Master Chef training, 25 master candidates were taught by Miklós Várhelyi, Venesz Award-winning master chef, and Associate Professor Dénes Sándor. In the Master Waiter training, nine master candidates were prepared for the exam by vocational instructor György Györe. The five-day preparatory training practiced daily professional life situations separately for each profession, in line with the exam requirements. At the same time, the two professions also worked together when the Master Chef candidates prepared a five-course menu, which the future Master Waiters served to the guests. Vocational instructor Anikó Balog-Siposné Szőcze and teaching assistant Hedvig Hidvégi, the event’s hostesses, ensured the professional background of the preparatory training.

In February 2015, I organized a meeting between the president of the Hungarian Bocuse d’Or Academy and the leadership of the college, the article below summarizes the event.

“Cooperation between the Hungarian Bocuse d’Or Academy and BGF KVIK

The first official preparatory meeting took place on February 19, 2015, at the college’s Alkotmány Street building between Zoltán Hamvas, president of the Hungarian Bocuse d’Or Academy, and representatives of KVIK: Dean András Jancsik, Department Head Andrea Lugasi, and Deputy Department Head Dénes Sándor. During the meeting, the participants reviewed cooperation opportunities for the European Bocuse d’Or summit gastronomic chef competition finals organized by the Academy in May 2016. It is expected that college students will be able to participate in many areas of the competition’s operations, for example, by assisting in kitchen workflows, serving plated dishes to the jury, and acting as hosts or hostesses to contribute to the successful execution of the competition and the simultaneously held SIRHA Food Industry Exhibition.”

Hospitality Free University 2015

The first lecturer this year at the Hospitality Free University, regularly organized by the Hospitality Department, was star chef Viktor Segal on March 9. The international gastronomic expert’s lecture was attentively followed by second- and third-year hospitality and hotel management students as well as some of our colleagues. Viktor Segal can be a role model for students at the college, as both personally and professionally he is regarded among the best by the professional community. During his chef career, he worked abroad for over ten years, including in Tel Aviv, Lyon, and Amsterdam. His foreign experiences had a great influence on his current gastronomic philosophy. The international environment and cultural diversity remain extremely important to him; he travels regularly and has just returned from Switzerland, where he attended a course showcasing the latest kitchen technology solutions. In a few days, he will travel to Israel to buy some spices at the Jerusalem market, and then he will also explore Korea to study unique ingredients.

Viktor Segal

The audience

Exam lunch

Between March 9 and 12, 2015, second-year BA students specializing in hospitality and hotel management took their kitchen and restaurant operations exams at the BGF KVIK Teaching Cabinet. Among the guests, we welcomed, among others, the Dean of the Faculty, Dr. András Jancsik, the Head of the Hospitality Department, Dr. Andrea Lugasi, as well as numerous other heads and staff of various organizational units.

As professional guests, we were honored by, among others, Dr. Imre Deák, CEO of Danubius Zrt., Dr. Ákos Niklai, Vice President of HOTREC and President of the Hungarian Hotels and Restaurants Association, Rudolf Semsei, owner of Budapest Party Service and General Vice President of the Hungarian Hospitality Guild, Iván Novák, President of the Chaîne des Rôtisseurs Hungary Association, László Jakabffy, member of the Representative Body of the Hungarian Hospitality Guild, and György László, former culinary advisor of the Chaîne des Rôtisseurs Hungary Association.

The guests sincerely congratulated the high-standard kitchen and restaurant work of the students and once again emphasized that this is the only higher education institution in Hungary where such a high-quality hospitality education takes place.

Dr. Andrea Lugasi, György László, Dr. Imre Deák

Plated dessert (vanilla ice cream, curd cheese strudel, flambéed peach)

Hospitality Open University 2015. 03. 23.

The Hospitality Department regularly organizes the Hospitality Open University, and this year’s second speaker on March 23 was Andor Perna, a barista. The expert’s lecture and coffee-making demonstration were attentively followed by second- and third-year hospitality and hotel management students, as well as some of our colleagues. Andor Perna has selflessly helped and continuously supports our training with his various coffee-related presentations. The students can learn a lot from this practicing professional, who gives hundreds of demonstrations annually, including recently preparing coffee specialties for the guests of the Chef and Hospitality Ball. At the presentation held at the College, after general information about coffee – coffee cultivation, processing, roasting, coffee drinks – the barista demonstrated various coffee-making methods such as Turkish coffee, French Press, and Aero Press. The participants were able to see and even practice the preparation and decoration of a good cappuccino.

Cappuccino

Andor Perna and the students

A French chef gave a cooking demonstration at BGF KVIK

Hervé Aubry, the chef of the French Embassy in Budapest, gave a lively demonstration at the BGF KVIK Teaching Cabinet on March 25, 2015. The event was honored by the presence of Madame S. Tourmente, attaché responsible for university relations at the French Institute, and Dr. András Jancsik, dean. In addition to the French Institute in Budapest, the successful organization of the event was supported primarily by Dr. Helga Zsák from the Faculty’s Department of Specialized Languages, Anikó Balog-Siposné Szőcze, Hedvig Hidvégi, and Dr. Dénes Sándor from the Department of Hospitality, as well as technical assistance from the IT Center.

Only fifteen lucky second and third-year hospitality and hotel management students were able to attend the demonstration in person; therefore, the event was broadcast live on a website for the other students and everyone else to follow. The dish composition presented consisted of pan-fried pike-perch fillet, pumpkin purée, and a harmonious turmeric, confit tomato, and green herb butter sauce.

Hervé Aubry and the audience

Hospitality Free University 2015. 04. 13.

The third lecturer of this year’s Hospitality Free University series, regularly organized by the Department of Hospitality, was wine expert Alexandrosz Takács on April 13. The young professional’s fairly relaxed lecture and presentation of artisanal wines was followed with great attention by second- and third-year hospitality and hotel management students, as well as some of our colleagues. Alexandrosz Takács graduated six years ago from the BGF KVIK in the English-language program in Hotel and Hospitality Management. Following that, the expert began to focus in detail on the world of wines and coffees. During the current presentation, he introduced and offered tastings of the Nagygombosi Winery’s “Gróf Grassalkovich” Gamay Noir Rosé 2013 and Antal Cuvée 2013, as well as the Barta Cellar’s Öreg Király vineyard Furmint 2012 and Szamorodni 2010 wines. Special thanks for the excellent wines with which Alexandrosz supported the school.

With Alexandrosz Takács

Alexandrosz Takács

Thai Food Presentation at BGF KVIK

On May 12, 2015, Mrs. Siriwan Siridej, a Thai chef and instructor, held a culinary presentation at the KVIK Teaching Cabinet. This was already the fifth authentic Thai cooking demonstration at the college. Characteristic Thai ingredients were used again, such as Asian lemongrass, lime, galangal, kaffir lime leaves, sweet basil, chili—which is much stronger than our Hungarian hot green peppers—and fish sauce. The latter is used to salt the dishes; no separate salt is added. Various colored curry pastes—green, yellow, red—which are very spicy, are used to season certain dishes. The flavors of the finished dishes are still harmonious because the spiciness is balanced with coconut milk and/or mild broth. Among the ingredients, fresh vegetables, fish, shrimp are often used, and as a side dish, boiled or steamed rice, which contains no seasoning such as salt. In fact, it is not necessary because, as described above, the dishes have distinctive but harmonious flavors, so the two components—the flavorful main element and the neutral rice—complement each other well. The host of the event was Dr. Dénes Sándor.

Further information: http://www.blikk.hu/blikk_eletmod/thai-konyha-az-izek-harmoniaja-2358723

The photos of the presentation:

Farewell party for Erasmus students

On May 13, 2015, the farewell party for Erasmus students was held at the BGF KVIK Teaching Cabinet. The dishes for the event were prepared by students coming from various European countries with some teacher assistance. The menu featured goulash soup, including a demonstration of preparing its essential stew base. For the main course, students made sous-vide duck breast with chive mashed potatoes and dried plum red cabbage, and for dessert, sour cherry-poppy seed and curd cheese strudels. The restaurant operations were managed by Endre Bártfai, while the kitchen background was provided by Dr. Dénes Sándor. The event, organized as part of the Hungarian Gastronomy course, was very popular among the students.

Erasmus students with Endre Bártfai

Gastronomy Seminar at the Opava Silesian University in the Czech Republic

BGF KVIK participated for the second time in the gastronomy seminar in Opava, Czech Republic, from June 15 to 19, 2015, with two hospitality and hotel management students, Szilvia Lancsa and György Lipták.

Five countries took part in the event: Macedonia, Ukraine, Slovakia, the Czech Republic, and Hungary.

This year’s cooking theme was Christmas, which meant that each country prepared a Christmas menu for 20 people according to their own traditions. During the lunches, there was an opportunity to taste the delicacies, and the countries’ Christmas customs were also presented in a presentation. Each country offered their own wines and aperitif drinks to accompany the lunch.

The afternoon and evening programs were very varied: grilling with a cocktail demonstration, sightseeing in Opava and then Ostrava, and naturally, visits to several beer bars were also part of the program.

Another gastronomic experience was fishing, where the caught fish were grilled for dinner. In Velké Bílovice, the largest wine-producing region of the Czech Republic, participants tasted 12 different wines at two wineries.

The hosts highly appreciated the work, positive and professional attitude of our students. They found our dishes very tasty — a Hungarian salami and sausage tasting; cold goose liver on homemade braided bread with onion jam (in the picture); clarified Baja fish soup with fish dumplings and confit fish milk; stuffed cabbage with smoked meat and pearl barley; poppy seed pudding with souffle honey ice cream — and our creativity was highly and outstandingly praised.

The students were prepared by Dr. Dénes Sándor.

Szilvia Lancsa and György Lipták

Master chef and waiter exams at BGF KVIK

In May and June, the KVIK Teaching Cabinet hosted master chef and master waiter exams organized by the BKIK and PMKIK. The master chefs had to prepare a classic cold kitchen decorative platter for six people, as well as create, cook, and serve a five-course menu in five portions. For each master, three guests were able to taste the delicious dishes. One portion of food had to be displayed on a table with decorations, while the fifth portion was “taken apart” by the examination committee.
At the master waiter exams, there were also guests who enjoyed the professional restaurant service, during which they could taste an aperitif prepared in front of them, the fine menu paired with suitable wines, and the dessert component of forest fruits flambéed at the table.
Students specializing in hospitality and hotel management at KVIK assisted with the background work of the exams. Balog-Siposné Szőcze Anikó and Hidvégi Hedvig made invaluable contributions to the successful execution of the exams. Dr. Sándor Dénes represented the College as the host.

The pictures of the master exam:

In September 2015, the Chaine des Rotisseurs Youth Chef World Championship was held at the METRO Gastro Academy. The following article about the event appeared in the BGE Faculty Newsletter:

“Hungary on the Podium at the Chaine Youth Chef World Championship

The Chaine Des Rotisseurs, headquartered in Paris, is the world’s oldest, most prestigious, and largest gastronomic society, committed to refined gastronomy that preserves traditions while embracing innovative advancements.

The right to host the 2015 Jeunes Chef Rotisseurs Youth Chef World Championship was awarded to the Hungarian Chaine Des Rotisseurs Association, so the competition took place in Budapest on September 11, 2015.

The technical management of the competition was overseen by Lázár Kovács-Siklósi (Chef Lázár), Conseiller Culinaire, who placed third in the 1997 World Championship.

The serving of the dishes was assisted by the hospitality and hotel management students of the Budapest Business School KVIK, under the mentorship of their instructor Dr. Dénes Sándor.”

In November 2015, we organized artisan demonstrations in the Teaching Cabinet, where participants could choose from various areas of gastronomy: craft wine, pálinka, coffee, meat products, bakery goods, and ice cream. The demonstrations were led by renowned professionals, including former students such as Alexandrosz Takács, Csaba Pavlicsek, Andor Perna, Roland Tukacs, Rachel Raj and Balázs Ipacs. The success of the event was due to the topics being at the center of interest and the excellent guest practical instructors.

Alexandrosz Takács

Csaba Pavlicsek

Andor Perna

Roland Tukacs

Raj Rachel

Balázs Ipacs

Gundel Károly Award Gala Event

The Gala Lunch of the Hungarian Catering Industry Association (Magyar Vendéglátók Ipartestülete) on November 22, 2015, at the Öböl Ház Event Center.
The highlight of the 2015 Gala Lunch was the second ceremonial presentation of the prestigious professional award, the Gundel Károly Award, established by the MVI. The recipients were János Garaczi, László Jakabffy, and Lajos Bíró.

Renowned chefs from across the country jointly prepared the professionally high-standard Gala Lunch menu, consisting of four amuse-bouches and six courses. Twelve chefs and two pastry chefs invited for this occasion gladly undertook the collaborative work and the challenge of performing before an expert professional audience.

The professionals’ work was also supported by five hospitality and hotel management students from BGF KVIK. The college was represented by two colleagues: Dr. János Gundel, who gave a lecture about János Gundel, his great-great-grandfather (1844–1915), and Dr. Dénes Sándor, who prepared the palóc soup created by János Gundel in honor of Kálmán Mikszáth, the “great Palóc.”
The host and master of ceremonies was Chef Lázár.

The pictures of the event can be seen here:

The menu of the event

Palóc soup

With János Gundel

Chef Lázár, János Gundel’s wife, László Jakabffy, János Gundel, Dénes Sándor

About the Gundel Károly Award Ceremony, László Kovács, the president of the Hungarian Hospitality Guild, sent a thank-you letter to Dean Dr. Andrea Lugasi, which we read here:

“The Hungarian Hospitality Guild’s expression of thanks to the lecturers of the Hospitality Institute Department and the faculty’s students for their help at the Gundel Award Ceremony

The Hungarian Hospitality Guild sent the following letter to the Hospitality Institute Department:

Dear Dr. Andrea Lugasi, Head of Department!

We would like to express our thanks for the assistance and support provided by the College at our Gundel Károly Award Gala Lunch held on November 22, 2015.

We especially want to extend our gratitude to Dr. Dénes Sándor, who, in cooperation with the Hungarian Hospitality Guild, organized students for this very important professional event for us, thereby helping our work. The students proved their preparedness and humble attitude and showed themselves to be helpful in every respect.

Furthermore, I would like to highlight the work of Dr. Dénes Sándor, who cooperated in realizing the idea that the legendary palóc soup could be prepared according to the original recipe of János Gundel — using lamb meat procured from Csanádpalota — which the guests consumed with great interest, as it was extremely tasty and excellently prepared.

For this occasion, Dénes also prepared an original recipe, which was printed and distributed to interested parties on site, signed by Professor János Gundel and Dr. Dénes Sándor.

Please allow me to enclose a great photo of this as well.

Once again, we thank the College for its exemplary attitude and support.

Respectfully,
László Kovács
President
Hungarian Hospitality Guild”

The kitchen staff on stage

The 2015 French Bocuse d’Or winner at KVIK

Laurent Lemal, Michelin-starred chef and the 2015 French Bocuse d’Or winner, held a masterclass on December 8, 2015, for hospitality and hotel management students who frequently assist at events at the college, in the KVIK demonstration kitchen. The chef prepared duck liver pastrami with a spiced brine (bay leaf, juniper berries, pepper, garlic, dill, coriander, mustard seed, clove), served with apple, pear, Canadian pumpkin, and icicle radish, together with the KVIK students. Laurent Lemal was selected by the French committee from among 50 Bocuse d’Or candidates to represent France at the 2016 Bocuse d’Or European Selection Competition in Budapest. This was the chef’s first visit to Hungary. The Faculty’s Department of Specialized Languages, the Department of Hospitality, and the IT Center participated in the successful organization of the event. The event organizer was Dr. Helga Zsák, and the host chef was Dr. Dénes Sándor.

Duck liver pastrami

In December 2015, we once again hosted the Dr. László Ketter Traditional Gastronomy Competition and Conference at the college.

At the competition held in the BGF Constitution Street training kitchen, the Dédi Guesthouse from Veresegyház claimed the top spot in the Professionals category, while the Acsai Housewives team won first place among the Tradition Keepers. Another traditional ensemble, the Isaszeg Dózsa György Cultural Center formation, won the Audience Award, while in the College Students category, the BGF team named “Ponyva lepény” was the best. In addition, based on the jury’s decision, they also won the grand prize offered by László Benke, the “First Hungarian White Table Knights’ Order” traveling trophy. Their coach was Anikó Balog-Siposné Szőcze.

The winning menu: Cognac mushroom cream soup with dill shrimp dumplings; Venison tenderloin with foie gras, orange Spanish sauce, purple cabbage pumpkin tower, and potato doughnuts; and Flódni with blueberry-poppy seed filling, forest fruit sauce, and basil vanilla ice cream.

The winning college team with Anikó Balog-Siposné Szőcze.

Click on the image to watch the video of the “Steamed giant halibut fillet with Sandefjord sauce, green asparagus, and caviar” made at the Joy Cooking event! You can find the recipe below the video!

You can watch the interview with Péter Palotás on YouTube by clicking here.

You can watch the interview with Viktor Segal on YouTube by clicking here.

Steamed giant halibut fillet with Sandefjord sauce, green asparagus, and caviar.

Recommended ingredient quantities for 4 people.

For the halibut fillet:
600 g halibut fillet
Salt
1 lemon/calamansi

For the green asparagus:
320 g fresh green asparagus
50 g butter
Salt, freshly ground black pepper

For the Sandefjord sauce:
250 ml cream
Salt
Cayenne pepper
30 g Sybirskaya caviar

Preparation steps:

Cut the halibut fillet into four equal pieces, then pat dry with kitchen paper. Lightly salt the fillets and rub them with freshly squeezed lemon or calamansi juice. Let them rest in the refrigerator for 30 minutes. Before serving, bring water to a boil in a suitable-sized kettle, and place the fish in a bamboo steamer. Steam the fish for 5-6 minutes.
Wash the asparagus, snap off the woody ends, and if needed, gently peel the bottom of the stems with an asparagus peeler. Melt the 50 g of butter in a pan, then add the asparagus and sauté them, making sure to turn them once they acquire a golden-brown color on the side in contact with the pan. Season with salt and freshly ground black pepper.
For the butter sauce, boil the cream in a kettle until reduced by 50%. Then, while stirring constantly, add cold butter pieces and keep stirring while maintaining the heat until you achieve a thick sauce. Season with salt, ground cayenne pepper, and lemon juice. The sauce should be slightly tangy and capable of coating.
For serving, place the asparagus next to each other on the plate, then lay the fish fillet on top and pour the sauce over it. Pile the caviar on top of the dish.

Preview

Hospitality Industry College (BGE KVIK) work 2016-2017, Part 1.

Joy Cooking with Barbara Ramocsai, who is not only an excellent graduate of BGE KVIK but has also achieved outstanding results in numerous national and international cooking competitions.

With Barbara Ramocsai

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