Future and past

The Club of Hungarian Chefs has organised a demonstration of the techniques used in molecular gastronomy recently. The demonstration and presentation was held by Attila Várnagy, chef of Go Catering and a co-author of „Molekulare Dessert”. Members of the audience also had an opportunity to try the demonstrated techniques themselves. – It is a big mistake to be afraid of letter “E” things automatically. Most ingredients used in molecular gastronomy are labelled with this letter – said Attila Várnagy. The demonstration was followed by the annual meeting of the club. Miklós Vásárhelyi, gastronomy manager of Duna Palota was elected vice chairman. A lot of attention is going to be paid to providing professional support for training centres located outside Budapest in the future and the club will also participate in the work of the festival rating system which is to begin in May.