Magazine: Contemporary Confectionery

Contemporary Confectionery, the joint programme series of the Guild of Hungarian Confectioners and the Hungarian Museum of Trade and Tourism (MKVM) has been very popular since 2015. We asked the organisers about the details of the project.

Éva Vojtek, editor-in-chief of Cukrászmester magazine

Éva Vojtek
editor-in-chief
Cukrászmester magazin

On the last Wednesday of each month participants gather in the Dobos Street salon of the museum, to meet old masters and up-and-coming stars of the trade, to learn about the latest trends and techniques, and to taste pastries and cakes in the meantime. Two confectioners are the invited guests at every occasion, who introduce the region and city they come from, talk about their lives and careers, and share their professional philosophy with the audience. Usually there are 60-70 participants and we serve 150-200 pastries and slices of cake to them. Participants need to register in advance. There are many regulars – both confectioners and ordinary people. Those who arrive earlier get the chance to visit the exhibitions of the museum. Our next event is going to be ‘Sweets Without Borders’: on 23 September 2018 we will introduce the typical sweets of ethnic groups living in the Carpathian Basin

Imre Kiss, director of MKVM

Imre Kiss
director
MVKM

This cooperation is a real success story for us, so much so that we are thinking about extending it to restaurants. The presentations and discussions are filmed and archived – in my view it is very important that later generations get a chance to see these footages! This is true: we are also considering filming our wine dinners, but we haven’t managed to get the budget for it yet. In the middle of next year the museum will stage an exhibition on spirits. Recently our museum was given a collection of paintings about famous pastries, made by László Móra. Professional cooperation is essentially important for us. Being the museum of today, we need to react to what is happening now. So my answer is yes, we are happy to receive an idea from and do joint work and with others. //