Czifray competition

A competition lasting for two years which appears to be quite different from other similar events has been launched by the Hungarian Gastronomic Association this year. The competition has been named after István Czifray, who was the chef of governor Joseph and published a cookbook in the first years of the 19th century. – The „Czifray” is one of the most important cookbooks published in Hungary and an authentic record of its age – says Tamás Molnár B., chairman of MGE. The sixth, revised edition compiled by Gyula Vasvári was published in 1840. One of the objectives of the competition is to bring these colourful times back into Hungarian cuisine. Successive rounds of the competition based on a recipe from the Czifray cookbook will be held every 3-4 months. However, the question is obvious: why does the competition last for two years? – This is not simply a competition, but a training course as well, where competitors are allowed ample time to prepare for the next round – says the chief organiser. – This is how we keep competitors motivated for two years. The Czifray competition has been modelled on Meilleures Ouvriers de France organised regularly since 1924. The declared objective of the organisers is to favour more traditional dishes rather than the extravagant and elitist creations seen at Bocuse d’Or. Finalists from earlier “Tradition and Evolution” competitions and the chefs of top rated restaurants from the Restaurant Guide have been able to enter the competition without qualifying first. It is notable, that there are only four chefs from outside Budapest in the final. – I don’t think this is a bad proportion, especially with two competitors from outside Budapest finishing in the first two places – says Tamás Molnár B. Another competition for “amateurs” is held simultaneously where the composition of the jury will be similar to that of Czifray. However, it is a fact that there are many young and talented chefs working in places where their chances of being discovered are low. It is also notable, that only 20 chefs representing 13 restaurants have registered for the qualifying round and only six others have exercised their right to enter automatically. However, a substantial number of “amateurs” have entered the simultaneous event. For Attila Baranczó, chef of Oroszlános Borvendéglő the Czifray cookbook has been the main motivation for entering as this book proves that there is lot more to Hungarian cuisine than generally believed. This competition serves as inspiration for him an also something to break the monotony of daily routine. Zsolt Nagy, chef of the Dutch Embassy agrees that this competition provides an opportunity for chefs to stop and think for a moment about their work. The 7-8 dishes which will have to be prepared in the competition will be quite close to everyday meals served in restaurants. The winner will be selected on the basis of total points collected in the two years.