The last Matyasy course

Denis Matyasy and Patrick Simeon were the hosts of the guild’s latest two-day course for confectioners. Participants could learn about ingredients and technologies that aren’t widely used in Hungary, e.g. gruau flour. They were more than satisfied with the two-day course, for instance Ádám Pataki (Pataki Confectionery, Érd) told: it is very important to learn new things at these courses, as they will result in new products in confectioneries, by which guests can be educated. In his view for confectioners the biggest benefit of courses like this is that they can adapt the new technologies and recipes to their own and their guests’ taste. Zoltán Balla form T és T Kft. said: the course represented very high professional level. He got to know many new ingredients and technologies, and he will definitely register for the next course too.

Denis Matyasy and Patrick Simeone held the two-day training

At the end of the course Mr Matyasy thanked everyone for the last 12 years, saying goodbye to Hungary, as he is soon retiring from work, and handing the baton over to his son. Hungarian confectioners said thank you to the French master with a standing ovation.

Those who had the chance to participate in the Master’s last training in Budapest were really lucky

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This article is available for reading in Trade magazin 2022.12-01.