Horeca
Spa Association: sales of spa companies grew by 15.9 percent in the first half of the year
The net sales of the Hungarian spa companies grew by 15.9 percent on average in the first half of this year compared to the same period of last year, and...
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Game of Thrones-Inspired Tasting Menu – Video of the day
At Chicago restaurant Elizabeth, chef Iliana Regan drew inspiration from hit series Game of Thrones to create a tasting menu timed to the fifth season of the show. Expect “hearty...
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Eating with the family
Regular family meals were positively associated with Time 2 frequency of breakfast, lunch, and dinner meals for males and breakfast and dinner meals for females. Among males, regular family meals...
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MKIK: Five supported waiter master candidates
Applying for master chef and waiter training. Number of supported places is limited (10 chefs and 10 waiters) Application form can be downloaded via the link above: Application deadline August...
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Let that flavour freeze!
Hungary’s ice cream culture made great progress in the last few years – Ferenc Németh, commercial director of Tutti Kft. told our magazine. Ice creams made from carbohydrate-, lactose- and...
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Outdoor pizzeria in your garden – Video of the day
The Pizzeria Pronto™ team took our new portable pizza oven on the road to Leslie Ceramics' “Food for Thought” event in Berkeley, CA. We served up pizza to the hungry...
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You see it? Well, you can’t see it!
The Doughnut Vault, known for its long lines and off-the-wall flavors, is branching out from its River North home to feed the masses. Chicago restaurateur Brendan Sodikoff said he plans...
Read moreThe Kócsag camping in Balatonberény is open again after two decades
The Kócsag camping will open after a break of nearly twenty years for a few weeks, but this year on a 3.5-hectare waterfront in Balatonberény. The Kócsag campsite in Balatonberény...
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If cooking could be great for free style – Video of the day
This chef, in a clip from JukinVideo, has some major, Tom-Cruise-in-Cocktail-esque type moves. Come to think of it, he makes Cruise look like a three-toed sloth covered in molasses in...
Read moreA fine for the food residue
A Czech restaurant asks its guests not to leave any food on the plates or pay the cost of 50 crowns for wasting food. Czech restaurants throw out tons of...
Read moreSzállás.hu: domestic tourism increased by 11 percent in the second quarter
Domestic tourism grew by 11 percent in the second quarter, compared to the same period of last year – Szállás.hu revealed. According to Szállás.hu, the average booking value was 42...
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Napking folding and a suit – Video of the day
This advice video is a useful time-saver that will enable you to get good at napkin folding, dining etiquette. Watch our short video on How To Learn A Dinner Jacket...
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Magazine: A semi-pro at the top!
Dávid Wilheim, a young confectioner from Nagykanizsa won this year’s Ice Cream of the Year competition. Your success is like an ‘American dream’! Yes, in the sense that I also...
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If this is not culinary magic, then nothing is! – Video of the day
“More than any other city,” Eater's critic Ryan Sutton wrote recently, “Chicago is the heart of America's experimental dining movement.” And at EL Ideas — that's EL as in the...
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Ranking al dente – the world’s best restaurants
There is no such thing as an objective ranking of restaurants, but ‘The World’s 50 Best Restaurants’ by Restaurant Magazine comes pretty close. They have divided the world into 26...
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Cooking courses for cancer patients
A culinary centre in Idaho organises cooking courses for cancer patients. Chemotherapy often changes the taste perception of patients and some people don’t even feel taste after the treatment. The...
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Battling hangover professionally
An instant noodle company has launched a service called ‘Hangover Taxi’. If you wake up with a headache and nausea after a long night out drinking, all you need to...
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Pink is beautiful!
2018 was the year of ping gins, several major gin brands launched pink versions of their products. The colour comes from some kind of berry in most cases, usually strawberry....
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The wise man’s cookbook
Election expert and amateur cook Dr Zoltán Tóth has recently published a book, titled ‘A Civilian in the Kitchen’. Once a month Dr Tóth gets together with friends in his...
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Starting it early enough
Creative chef Tamás Stiller started his Kindergarten Garden project in 2011 and financed it himself for years. The programme is teaching the little ones how to grow fruits and vegetables....
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Culinary compromise
In August the Kölcsey Centre in Debrecen was the host of a conference on the culinary world of the Austro-Hungarian Monarchy. The idea for the conference came from Imre Martin,...
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Where can entrepreneurs use security cameras?
An amendment to the Hungarian property protection act, which entered into force this April, brought stricter rules in the use of security cameras. The changes in the law were necessary...
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Hungary’s best breads
In 3 categories almost 50 breads have entered the 8th Bread Competition of the Hungarian Baker Association. For the first time not only association members, but anyone could enter the...
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The new generation
The new presidency of the guild has created the Youth Group of the Guild, the foundation of which was the sweeTEN programme. Our magazine asked vice president Balázs Ipacs about...
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The winner
Norbert Tóth is only 38 years old, but he has already been working in the trade for almost 25 years. He believes in the power of using high quality ingredients...
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Hungary’s cakes in 2019
In 2019 the Guild of Hungarian Confectioners organised the Cake of Hungary competition for the 13th time. A jury of experts picked the winner from 31 entries: in 2019 Blessed...
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Culinary tour in October
The Guild of Hungarian Restaurateurs (MVI) will organise a culinary tour to the Czech Republic and Germany between 2-5 October 2019. Some of the destinations: Pilsner Urquell Museum in Plzen,...
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The Taste Leader
Our magazine asked editor Zsuzsa Gyimesi about the book commemorating László Jakabffy, which will be published by the Guild of Hungarian Restaurateurs (MVI) in November. A member of MVI’s body...
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