Budapest Business University Hospitality Course work 2016-2017 Part 1
Bocuse d’Or waiter training at BGE KVIK
On January 29, 2016, a Bocuse d’Or waiter training was held at BGE KVIK. The goal of the training was to ensure that at the national competition in February 2016 and the European Bocuse d’Or competition in May, the waiters would professionally present the chef competitors’ plated dishes to the jury. It is quite remarkable that out of the 24 waiters selected from across the country, 12 were students specializing in Hospitality-Hotel Management at KVIK.
During the training, dishes served on variously sized plates, which were covered with a cloche (dish or plate cover), had to be presented in mirror service to the 12 guests, who now played the role of the future competition jury.
The served dishes themselves were not significant from the perspective of practicing the service. We prepared a modest four-course menu in a cost-effective manner. The menu included Mini deep fried flatbread, Citrus green salad with homemade goat cheese, quail eggs and cherry tomatoes (this is visible in the photo), Potato paprika stew enhanced, and a Crunchy apple pastry with forest fruit ice cream and honey mint. At the same time, I thought I’d observe the reactions of the illustrious guests when we offered a pre-amuse bouche at the beginning of the meal.
When the waiters placed the plates in their hands on the table and simultaneously lifted the cloches, some of the guests laughed, others just stared at the single sugar cube on the Swiss plate.
The professional trainer of the waiters, restaurant master Gábor Tóth, a master’s student at BGE KVIK, evaluated the training as successful and useful. The host of the event was Dr. Dénes Sándor.
Photos of the event:
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The first guest of the 2016 Hospitality Open University was Tamás Stiller.
On February 22, under the title “The Grill Season Begins,” the Schef Grill Academy of Visegrád and Weber-Stephen Hungary Ltd. jointly held a grilling-related demonstration at BGE-KVIK.
Responsible for the flavors and technology was chef Tamás Stiller, a former student of the university.
During the one and a half hour live grilling session, we received information about ideal grilling temperatures. The presentation, combined with tasting, covered the correct technological order that must be followed if we plan for successful grilling. A specially highlighted topic was the proper use of direct and indirect grilling methods. As an interesting note, the chef’s custom-developed spice family was also introduced.
Finally, the tasting took place, where we sampled two uniquely seasoned sausages. One was flavored with cumin and cayenne pepper, while the other was made exciting with green cardamom.
The main course was grilled pork neck with a lightly soy-sauce-based smoky marinade, served with homemade savory rolls and dried plum and caraway cabbage salad.
The entire event was sponsored by the presenter.
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In 2016, the most outstanding event in Hungarian gastronomy was the Bocuse d’Or Europe competition. I quote from the article I wrote at the time about the opening gala dinner of this event.
“Le Dîner Des Grands Chefs – Gala Dinner of Highly Respected Chefs
The opening event of the 2016 Bocuse d’Or Europe was the ‘Le Dîner Des Grands Chefs’ dinner on May 9. The event began with a parliamentary welcome, during which Olivier Ginon (President of GL Events), Jérôme Bocuse (President of Sirha), and Viktor Orbán (PM) greeted the invited chefs.
The reception was attended by the Bocuse d’Or competitors and their mentors, members of the international jury, members of the Bocuse d’Or Hungary Academy, renowned former Hungarian chefs, and culinary instructors. The sense of professional unity that characterized the preparation and high-quality execution of the competition was already evident from the circle of invited guests.
The 150 guests arrived at the venue of the gala dinner, the Vigadó of Pest, by nostalgic tram.
The dinner’s appetizer – Poultry liver nougat, wild chanterelle salad – was prepared by Regis Marcon; the fish dish – Brook trout, wild garlic, potato – by Szabina Szulló; the warm appetizer – rabbit leg with Tengelic asparagus – by Ákos Sárközi; the main course – double lamb rack “Fontjoncouse/Budapest” on a bed of potatoes, lamb knuckle prepared goulash-style with caraway and paprika in surprise bread, with spring morels – by Gilles Goujon; and the dessert – Strawberry Concerto – was made by László Mihályi.
Wines as refined as the masterfully crafted dishes were served. With the cold appetizer: Szerelmi Hárslevelű 2015 Tokaj, Demeter Zoltán Winery; with the fish: Premium Furmint 2015 Tokaj, Grand Tokaj; with the rabbit: Kővágó Furmint 2015 Tokaj, Grand Tokaj; with the main course: Kékfrankos 2012 Sauska Winery; and with the dessert: 6 Puttonyos Aszú Szarvas 2013 Tokaj, Grand Tokaj.
It can be stated with certainty that this professionally composed gala dinner also contributed to the successful execution of the Bocuse d’Or – during which 40 BGE KVIK students assisted in the service and at the 1,000-guest gala dinner – and to the victory of Tamás Széll and his team, to whom I hereby offer my congratulations!”
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Students and faculty of Tampere University at BGE KVIK
On May 24, ten Finnish students and two instructors from Tampere University of Applied Sciences (TAMK) visited BGE KVIK. The guests viewed and admired the old, prestigious cookbooks housed in the Central Library, one of which is adorned with a dedication by Auguste Escoffier.
In the Teaching Cabinet, host Dr. Dénes Sándor presented the activities of BGE and, within that, KVIK, followed by a presentation on the history, present, and future responsibilities of Hungarian gastronomy. The lecture also addressed the participation of hospitality-hotel management students in professional competitions (Dr. László Ketter Traditionalist, Bocuse d’Or, Chaine des Rôtisseurs, Euro/WorldSkills, Olivier Roellinger).
After this, the meeting became interactive, as the guests were offered homemade pastry bites made with curd cheese, decorated with walnut and sesame seed coating.
At this pleasant event, as a further step in the traditionally excellent relationship between the two institutions lasting many years, the host received another invitation to teach as a guest lecturer at the Finnish university in 2017.
With Riitta Brännare, Arja Luiro and the Finnish students at BGE KVIK
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Gastronomy Seminar at the Silesian University in Opava, Czech Republic
BGE KVIK participated for the third time in a gastronomy seminar in Opava, Czech Republic, from June 27 to July 1, 2016, with a hospitality-hotel management student, Dániel Szűcs, and a recent graduate of ours, György Lipták.
Five countries took part in the event: Serbia, Ukraine, Slovakia, the Czech Republic, and Hungary.
This year’s cooking theme was the “traditional wedding,” which meant that each country prepared a wedding menu for 20 people according to their own tradition. During the lunches, there was an opportunity to taste the delicacies, and the wedding customs of the countries were also presented in a presentation. Each country offered their own wines, sparkling wines, and aperitif or digestive drinks alongside the lunch.
The afternoon and evening programs were very varied: grilling with cocktail demonstrations, sightseeing in Opava and then Ostrava, local beer tasting, and a visit to a winery were also part of the program.
Our students’ work, positive and professional attitude were highly appreciated by the hosts. They found our dishes very tasty:
- Welcoming scones (with cracklings, potato, cabbage); rolls with sausage and plum jam
- Újházi chicken soup with homemade noodle strips, served on platters with meat, vegetables, stuffed pasta, and dill sauce
- Roasted platter: confit duck leg, pork tenderloin baked in pork net stuffed with sausage meat, steamed red cabbage, celery mashed potatoes, gravy
- Kalocsa strudel with Juhfark grape Borsodó wine – and our creation was rated highly and highlighted.
The students’ mentor was Dr. Dénes Sándor.
Welcoming scones, rolls with sausage and plum jam
Kalocsa strudel
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Teaching Cabinet, Scientific Research Laboratory
Thanks to the EMMI Higher Education Structural Transformation Fund (FSA) grant, significant renovation and development work took place at the Faculty in the summer of 2016. As part of this, the teaching kitchen of the Hospitality Department’s Teaching Cabinet was modernized, and minor work was also carried out in the K1 and K2 restaurants.
As a result, there is now a fully renovated teaching kitchen equipped with modern kitchen appliances and stoves, operating safely and available to students with 12 seats. An article illustrated with striking photos about the renovation of the teaching kitchen was published in the 11th issue of the 2016 Turizmus Trend professional journal.
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Encouraged by the success of the 2015 “Craft Products Exhibitions,” in 2016 the Hospitality Department compiled a “Top Gastronomy” training plan. Quoting from it: “The aim of the training is to educate professionals with theoretical and practical knowledge in gastronomy, food science, culinary arts, and kitchen technology, and to provide a significant supply of specialists at the national economic level, who are capable of performing operational planning, organizing, and operational tasks at a high level in various roles within the hospitality sector (primarily in the management of hospitality businesses), with knowledge of modern gastronomic trends and in line with market demands. Our important goal is to impart knowledge that enables graduates to engage in continuous self-education.”
Alongside the university’s lecturers, I was able to invite outstanding professionals, focusing on the kitchen area (Intercultural Gastronomy, Food Design, Food Styling, Culinary Arts, Presentation Arts, Special Technologies, Special Ingredients), who accepted the invitation. These included Viktor Segal, Áron Barka, Balázs Csapody, Sándor Csíki, Frigyes Vomberg, Antonio Fekete, Zoltán Hamvas, Csaba Ádám, András Wolf, István Kiripolszki, István Pesti, Ákos Sárközi, Szása Nyíri, Tamás Széll, Tamás Csidei, Péter Palotás, and Attila Várnagy.
The “Manager of Modern Gastronomic Trends” specialized further training included a two-semester curriculum and was based on a BA or BSc degree in economics or agricultural sciences.
Despite our great hopes — with the above teaching staff and current topics — unfortunately, there were not enough applicants, so the “Top Gastronomy” training could not start.
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Visit of the Bocuse d’Or Academy presidency and the competing team to KVIK
On September 28, 2016, led by Zoltán Hamvas, the presidency of the Bocuse d’Or Academy and the competing team, headed by Tamás Széll, visited KVIK. The purpose of the visit was to see the renovated teaching kitchen and discuss future collaborations. Regarding the latter, the president assured the Academy’s support for the planned “Top Gastronomy” course.
To enable more Hungarian students and lecturers to travel and watch the Bocuse d’Or competition held in Lyon in January, public information about travel and accommodation options will soon be posted on the Bocuse d’Or Hungary website and Facebook page.
The Budapest Business University was represented by host Dr. Dénes Sándor and his supporting team: assistant lecturer Hedvig Hidvégi, restaurant master Gábor Tóth (part-time lecturer), Fanny Czompa, Dániel Szűcs, and Barbara Ramocsai, students of Tourism and Hospitality.
The event photos:
Dénes Sándor, Zoltán Hamvas, Attila Molnár, Lajos Bíró, Kevin Szabó, Frigyes Vomberg, Tamás Széll, Szabina Szulló, Edina Nagy, Gábor Tóth
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Researchers’ Night in October 2016 at BGE KVIK organised by the Department of Hospitality Management
Petra Tischler, former deputy chef of the Michelin-starred Costes Downtown restaurant, gave a highly successful lecture and food demonstration with tasting at the KVIK teaching kitchen. In two sessions of one hour each, 2 groups of 15 young interested participants attended.
Following the lecture on the theme of “Fine Dining,” attendees watched the preparation of ceviche, popular in South America, in the teaching kitchen. This dish is made by marinating fresh raw fish, during which the acidic environment, such as lime juice, denatures the fish proteins, making the fish meat edible and easier to digest.
Participants admired the beautiful plating and then had the opportunity to taste this exotic dish, unfamiliar to many of them. Petra’s assistant was Fanny Czompa, a third-year student specializing in Hospitality and Hotel Management.
Petra Tischler creating at the BGE KVIK teaching kitchen, October 2016
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Manifesto – the BGE Cultural Festival
Organised by the BGE Communication and Marketing Office, the BGE Cultural Festival, the MANIFESZT Program, took place on November 9 at the University’s Markó Street building. As part of the program, under the title “What is Fine Dining All About,” Dr. Dénes Sándor held a conversation with Petra Tischler, former sous chef of the Michelin-starred Costes Downtown restaurant, discussing how she builds her career in the gastronomic market as a KVIK alumnus, the secret to the success of fine dining, and the place of fine dining in Hungarian gastronomic life.
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Lecture by a Michelin-starred restaurant owner at the University
On November 10th, Károly Gerendai gave a great lecture as part of the Hospitality Free University. Many students and colleagues participated in the lively presentation. Károly Gerendai outlined the operational issues of the Costes and Costes Downtown restaurants, as well as the path leading to obtaining a Michelin star. The attendees learned many interesting facts about the operation of fine dining restaurants and gained insight into management and business organization from a business/investor perspective. At the end of the lecture, there was an opportunity to ask the presenter questions, during which, alongside many hospitality-related inquiries, the role players in the domestic fine dining profession were also discussed.
With Károly Gerendai at BGE KVIK on 10/11/2016
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The visit of the “CHEF”
The last guest of the autumn Hospitality Open University was István Lukács, five-time Olympic champion chef and the dean of the culinary profession. Our university was the final stop on the roadshow presenting his autobiographical book titled “Chef.” In his lecture, he spoke to the interested students and faculty about the beauties and pitfalls of his profession, as well as the turning points in his personal career path.
This news also includes the fact that the launch of the aforementioned book, organised by the book publisher István Asztalos, took place on September 23, 2016 at the Novotel Budapest Centrum, the former Palace Hotel. More than 150 highly prestigious hospitality professionals attended including several lecturers from the Department of Hospitality, Dr. Dénes Sándor, dr. Pál Verebes and the now retired Gyula Kerekes.
István Lukács called on those present to unite and help one another. The three-time Oscar-winning chef’s words were greeted with several minutes of applause, and the audience stood to honor THE CHEF and the publication of his book. Among those attending, besides the already mentioned, were some distinguished names: Dr. Imre Deák, Lajos Kopcsik, János Garaczi, Ferenc Gömöri, Dénes Nemeskövi, Ferenc Novák, Károly Marton, László Légrádi, and many others. After the book presentation, the tasting served to the guests was prepared with the assistance of our alumnus György Lipták, who graduated in June 2016 from the Hospitality and Hotel Management program and who further enhanced the reputation of our institution.
On a personal note, I would like to add that it was a fantastic experience to see the greats of the profession together in one room and celebrate Chef István Lukács with them. I fully agreed with and still agree with the chef’s message, “Unity is necessary.” This was also my goal when I was president of the Étrend Hungarian Executive Chefs Association. Unfortunately, for some reason, this does not work in Hungary, although there are countries worldwide where chefs mutually respect each other, for example, in the United States.
Fortunately, there are wise young people in our country who understand that valuable gastronomic traditions must be preserved and, when necessary, further developed, and that outstanding professionals should not be ostracized but appreciated, especially considering the difficult circumstances under which they had to work and create.
With István Lukács’s book
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15th Dr. László Ketter Gastronomic Competition
On December 6, 2016, at the Budapest Business School KVIK Teaching Cabinet, the 15th Dr. László Ketter Gastronomic Competition was held. The student category was won by the team “Fleur,” made up of students from the hospitality and hotel management specialization at BGE KVIK.
In this category, second place went to BVHSzC Gundel Károly Vocational School, third place to BVHSzC Dobos C. József Hospitality Vocational School, and fourth place to the Gasztrokalandorok KVIK team. This year, vocational and technical schools competed for the first time alongside the tradition-preserving and restaurant categories in the student competition.
The traveling trophy and decorative cup of the First Hungarian White Table Knight Order was won by the overall winner of the competition, the „Hűség Súlya” Retirees Club from Dány.
The competition jury:
Chairman of the jury: László Benke, Olympic champion master chef. Jury members: Dr. Dénes Sándor, associate professor at Budapest Business School; András Gombás, owner of the Gombás Restaurant in Budapest and founder of the Hungarian Regional Hospitality Association; junior András Gombás, sommelier; professor Dr. János Gundel, gastronomic expert; Tamás Károvits, honorary president of the Hungarian Hospitality Guild; Ferenc Horváth, president of the National Guild of Hungarian Confectioners.
Simultaneously with the competition, a joint conference was held by BGE KVIK and GKRTE, featuring presentations by Ferenc Lévai, CEO of Aranyponty Fishery Ltd.; Professor János Gundel, former head of the Hospitality Department; Ferenc Magyar, forestry manager of Pilisi Parkerdő; Krisztián Nagy from Matusz-Vad Ltd.; and Dr. Andrea Lugasi, acting dean of BGE KVIK and head of the Hospitality Department.
The pictures of the competition:
With László Benke
László Benke evaluates
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Gourmet Club introductory event
On December 9, 2016, at the Gourmet Club introductory event held in the BGE KVIK Teaching Cabinet, the university leadership and external professionals were guests. Among the hospitality and hotel management students, fifteen felt that they wanted to learn more and further develop their expertise beyond the required courses. Among these students, Fanny Czompa stands out, who won a bronze medal in 2016 at the French Olivier Roellinger sustainable development seafood competition involving 28 European countries; Dániel Szűcs, who this year placed fourth in two chef competitions, Skills Hungary and Chaine des Rotisseurs; and Barbara Ramocsai, who won the Skills Hungary chef competition and scored 496 points out of a possible 600 at the EuroSkills competition in Gothenburg.
The event’s menu (food and beverage offerings) and its execution, as well as the impeccable quality of the dishes, met every expectation. The menu featured Hungarian and Mediterranean amuse bouche, clarified goulash soup, citrus-flavored large halibut, garlic-parsley shrimp, confit duck leg, sous-vide duck breast, flambéed dried plum with purple braised cabbage, sour cherry and poppy seed strudel with cinnamon ice cream and flambéed orange. Among the drinks, it is worth mentioning the aperitifs mixed by the students, as well as the special fruit brandies and wines. The students’ work was supported by the university’s instructors and masters in restaurant and waitstaff.
The evening’s hosts were Dr. Dénes Sándor, associate professor and lifetime achievement award-winning master chef, and Gábor Tóth, restaurant master.
From Metro, the event was sponsored by Ákos Bősze, István Ferenc Balogh, president of the Restaurant Masters Club, Balázs Csapody from Kistücsök Restaurant, Zsolt Tóth, and master waiters Ferenc Varga.
The event’s pictures:
With Dániel Szűcs, Fanny Czompa and Barbara Ramocsai
With István Balogh and Gábor Tóth
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Click on the picture to watch the video of the “Ceviche” prepared during the Joyful Cooking event! You can find the recipe below the video!
You can watch the interview made with Barbara Ramocsai on YouTube by clicking here.
The spontaneous stories from the Joy Cooking event can be found here:
https://www.youtube.com/watch?v=tbp56ZUm7U4
https://www.youtube.com/watch?v=X68iYGu-YZY
https://www.youtube.com/watch?v=svB0-Ih02RE
https://www.youtube.com/watch?v=c5ts9gF4-Y8
https://www.youtube.com/watch?v=hPp5BNP8hg0
https://www.youtube.com/watch?v=-Yv7lmSIDww
https://www.youtube.com/watch?v=OW2AoJqlkzo
Ceviche
Recommended ingredient quantities for 4 people
For the fish:
2 trout
salt
juice of 2 lemons
juice of 3 limes
For the pumpkin:
160 g pumpkin
20 ml olive oil
juice of 1 orange
For the vegetable-fruit ragout:
160 g red bell pepper
4 stalks celery
80 g white onion
1 red grapefruit
1 bunch coriander
For the vinaigrette:
juice of 1 orange
juice of 1 lime
olive oil
salt
For serving:
coriander leaves
microgreens
Maldon salt
pumpkin seed oil
smoked paprika powder
Steps for preparation:
- Wash the trout, remove its head and innards, then fillet it. Using tweezers, remove the small bones from the fillets, and check carefully with your fingertip to ensure the fillets are completely boneless. At the tail end, make an incision through the flesh down to the skin, then carefully separate and remove the skin from the fish using a knife.
- Salt the fillets and let them rest for about 15 minutes, then rinse them with cold water.
- Peel and deseed the pumpkin, cut it into 5 mm cubes, sauté in olive oil, then simmer briefly in orange juice.
- Cut the fish flesh into cubes, then marinate it in lemon and lime juice for about 15 minutes.
- Finely chop the onion, cut the red bell pepper and peeled celery stalks into 5 mm cubes.
- Finely chop the coriander stems.
- Drain the marinated fish, mix it with the chopped vegetables, and season with salt.
- Peel the grapefruit with a knife, carefully remove the fruit segments from the membranes, and set the segments aside.
- Prepare a vinaigrette from orange juice, lime juice, olive oil, and a pinch of salt.
- For serving, place the ceviche into a plating ring and gently press it down, then top with grapefruit segments, coriander, microgreens, drizzle with the vinaigrette, and sprinkle with Maldon salt, pumpkin seed oil, and smoked paprika powder.
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Preview
Budapest Business University Hospitality Course Part 2.
Joyful Cooking with Péter Korponai, who, as the pastry chef of DesszertNeked, greatly assisted in preparing the students/contestants.
With Péter Korponai
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