How is Hungarian success made?

By: Trademagazin editor Date: 2024. 03. 26. 12:57

In January the Hungarian team finished 3rd at the Gelato World Cup in Italy. We asked Renáta Somogyi, the team’s captain about the two-year preparation and the aftermath of this big success.

Renáta not only knows how to make ice cream: she is a PhD student in economics at the National University of Public Service

This article is available for reading in Trade magazin 2024/4

Thanks to finishing 3rd at the 2023 Ice Cream European Championships, we automatically qualified for the World Championships – pastry chef Krisztián Füredi, ice cream and chocolate master Zoltán Gácsi and myself – and due to the special nature of the competition, we needed two more experts, so we recruited chef Sándor Fodor and ice sculptor István Gáborecz.

We began preparing for the World Cup last May and were presenting our creations and ideas to each other on a weekly basis. Even five years ago when I won Ice Cream of the Year, I didn’t think I would get this far, but now it seems nothing is impossible.

This award belongs to the Hungarian ice cream team, this was a team competition which means the same to ice cream masters as the Bocuse d’Or to chefs. Our team is now taking a break, as the preparations and the competition took a total of 2 years, including the preparation for the European Championships. We try to respond to the many professional invitations, going to trade fairs and shows. //

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