Developments from 2008

We have asked our best known chefs about what they regard as the big development in 2008. Viktor Segal: 2008 was the year of the sous vide technology in Hungary. • Roland Oláh, chef of Café Erté: Erik Schröter! I had the opportunity to work for him for a week. It is not only his skill, but also his attitude to work that commands respect. • Sándor Juhász, chef of Boom and Brass: There has not been much development apart from technology. • Lajos Takács, chef of Olimpia vendéglő: My faith in humanity was restored in 2008. It has been proved that “frank cuisine”, creativity without following trends is worthwhile. • Tamás Széll, sous-chef of Onyx étterem: I believe that the success of holdomat is a more important development.