With a pragmatic approach

Our magazine has interviewed Éva Vojtek, who is a real Jolly Joker in the Guild of Confectioners.

   What does your business card say?

Éva Vojtek
editor in chief
Cukrászmester magazin

– Actually I have two, one of them says editor-in-chief of confectioner trade magazine Cukrászmester. I write the magazine together with members of the guild, and we publish the latest news and report on events afterwards. Thanks to this, readers get more in-depth articles.

 What would Cukrászmester magazine be like if you had unlimited budget?

– We would publish a bit more and higher-quality photos and recipes. I would get in touch with the editorial offices of similar international magazines, and bring their contents to Hungary and present the world of Hungarian confectionery to the world through them.

 You have been working with grant programmes for decades.

– Yes, on my other business card you can read ‘grant programme manager’. In the last 10 years we gave 264 confectioners and trade instructors the chance to learn new things in various European countries. French and Italian confectioners gave master courses in Budapest to 252 confectioners. Our sweeTEN programme offers further education to young confectioners.

 What do you think about the general quality of Hungary’s confectionery trade?

– The trade is in a difficult situation: because of the introduction of the dual training system, which doesn’t suit Hungarian conditions, there aren’t enough skilled workers in confectionery.

 What are the main global trends?

– French confectioners dominate, because they have introduced many new technological solutions, to which they also added special ingredients and flavours. They are very much influenced by the Far East. However, I prefer the Italian approach that concentrates on preserving traditions.

 What are you most proud of?

– The Hungarian Confectionery salon programme that has been running for years in the Dobos C. József salon of MKVM, where guests can get to know the best contemporary Hungarian confectioners. I have also contributed to the recently published book, Hungarian Confectioneries and Cafés. //