Petra Tischler
In 2010, after obtaining her university degree, she had the opportunity to start her professional career at the newly opening Nobu restaurant. She had long wished to make use of her language skills, so her knowledge of English, French, and Japanese was very useful in every kitchen she worked in. Later, her path led her to London, where she trained at The Arts Club, a highly prestigious restaurant whose clientele consists only of private members who are artists from all over the world, under an excellent French chef. From there, she went to the United States to work with Joel Antunes, spending nearly three years as a sous chef.
One of the most defining experiences of her life was having to manage on her own on the other side of the world; it was a fantastic professional opportunity for her.
She then moved back to Hungary, where she worked as a sous chef at Costes Downtown, and in March 2016 the restaurant was awarded Hungary’s fifth Michelin star, which was a huge joy for the team. Petra is currently the operations manager at the country’s largest fresh seafood trading company. She wanted to get even closer to her favorite kitchen ingredient and learn as much as possible about fish from a food industry and processing perspective. In this position, she had the opportunity to start her own business, where high-quality, customized cooking demonstrations and dinners are held, mainly focused on fish.
At BGE KVIK, she regularly teaches theoretical and practical professional classes in English and Hungarian, and she has even represented the faculty as an ambassador. Since Petra discovered her love for the profession during her university studies, it is a great honor for her to help and represent the institution. She particularly fondly remembers Dr. Dénes Sándor’s classes, which had a great influence on her.
In terms of her plans, she wants to develop her pastry skills and is attending related courses. She also wants to produce unique plates for her own events, so she enrolled in a ceramics course, believing it will be a significant added value to be able to serve on dishes she creates herself.
Awards:
- Pro Gastronomia Award, outstanding young talent
- She was greatly honored that one of her greatest role models, Csaba Ádám, invited her to his restaurant twice for joint dinners
- Michelin star earned in the sous-chef position
Source: femcafe.hu