Which way to go?

Our magazine asked László Kovács, president of the Guild of Hungarian Restaurateurs (MVI) about topical issues.

Interest representation: Zoltán Hamvas is supported as co-president of gastronomy of the Hungarian Hotel and Restaurant Association. The Bocuse d’Or Academy and the Pannon Gastronomy Academy will integrate into MSZÉSZ.

2017: Hopefully the system of reduced VAT will simplify and by 2018 there will be a single tax of this type. The Hungarian success at the Bocuse d’Or will increase interest in top level gastronomy.

Trade education: There is still no good solution to this problem. Teachers are underpaid but luckily there are many young people who want to learn, who can go to the kitchens of restaurants that work in a workshop-like fashion to learn the trade from the best experts.

Workers going abroad: The situation is bad but there are also many workers who are coming back. Restaurants outside of Budapest were better at keeping their workers.

Michelin star: It isn’t Michelin stars that decide whether guests like a place or not – and the same is true for profitability. Hungary is still the best in the region as regards Michelin-starred restaurants. It costs a lot to earn and keep the star.

Tamás Széll: His success at the Bocuse d’Or was a fantastic achievement. He earned respect and recognition for Hungary’s culinary sector abroad. Instead of running a fine dining restaurant, perhaps the trade would profit the most if he continued work as some kind of advisor.

Greedy Thursday: I think that this initiative ran its course a long time ago, and didn’t only lose speed now that the Hungarian Tourism Agency quit. Greedy Thursday didn’t reach its goal, it only showed that Hungarian like to eat in restaurants if it is cheap.

Trade competitions: Young cooks compete more often and they are more successful than before. My view is that competitions are a must if one wants to make professional progress.