Magazine: Fire walk with me!

The summer grilling season is always very promising for catering enterprises, especially if they are able to adapt to the rapid changes in the segment. László Kalas, the executive chef of Budapest Party Service talked to our magazine about the latest trends. He told that outdoor events has become trendier recently. Grill-type menu is sold at more than 50 percent of Budapest Party Service’s summer events. Although this type of catering requires much more people to do the job, which makes the service more expensive, demand is growing year after year.

As for the equipment used, there are many innovations, it is enough to mention the Japanese kamado grill Big Green Egg. Thanks to the heat preserving capacity of the device, top quality grilled meat, fish, vegetables and desserts can be made in it. Mediterranean food is in the limelight this season. New-style summer desserts such as Italian treat semi-freddo are also very popular. The spritzer bar and the lemonade bar are more and more popular at events, but Hungarian craft beer is also gaining ground.