Magazine: Hoventa follows a new path

Hungexpo Zrt. organised Hoventa independently for the first time, and the exhibition returned with new themes, a new setting, many exhibitors and more accompanying programmes than ever before. About 12,000 visitors were registered, from which the number of professionals was 70 percent higher than last year. Alongside 115 domestic companies Italian, Greek, Czech, Austrian and Serbian exhibitors also presented their products and services. Hoventa put hotel and restaurant design in the limelight, but the Trend Island of the National Association of Interior Designers, the last rehearsal of MNGSZ’s national teams for the culinary world cup and the Confectioner/Junior Confectioner of the Year competitions were also in focus.

The next Hoventa will be on 11-14 October 2011, accompanied with the Bocuse d’Or Selection Hungary and Trend Island. Good news: Hoventa Regional will return next spring, at Lake Balaton and in Debrecen.

• Béla Prohászka MNGSZ, president: At Hoventa the rehearsal of both national teams went really well. The audience seemed to like the dishes, but this time we could use criticism the most. Our pricing was successful as all the dished were consumed after we sold the HUF 8,000 tasting tickets. As regards the competition in Luxembourg, I count on a medal from our contestants, most of them are experienced competitors. This team will stay together at least until 31 December 2011.

• Károly Gulyás Head of the Hungarian Home Defence Force’s Team of Military Chefs: We managed to prove that we are a close-knit and well-prepared team. Few people know that military chefs do not only cook in the barracks, but also at important protocol events, e.g. at NATO meetings. In Luxembourg our task will be more difficult than that of our civilian colleagues because we will have to cook some of the dishes in mobile kitchens.

• János Pataki Guild of Confectioners, president: Despite the fact that we organised the Junior Confectioners’ World Championship with great success in February, I was a bit nervous because this was the first competition in Hungary that completely met international standards. Among adults Mária Lusztigh, who teaches at Szinergia Vocational School in Budapest, finished first and won HUF 400,000. In the junior category the first prize went to János Kovács, who walked home with HUF 100,000 and will participate at the 2012 World Cup in Brazil with runner-up Roland Kiss. I am sure that all participants learned a lot and hopefully we will be able to help them with lining up more sponsors in the future because I am convinced that Hungarian confectioners are creative, they just need a firm sponsorship background.

• Roland Oláh Chef of the Future Gastro stand: I was more than happy to say yes to Trade magazin and participate in the work of the Future Gastro stand. Together with my good friend Daniel Nurick we tried to create high-quality dishes for the guests of the stand. Unfortunately I had problems with buying the necessary base materials – it was a bigger challenge than cooking. In the USA, where I work, ‘new fine dining’ is the main trend, buying base materials from local farmers – classic fine dining seems to disappear. It was a great feeling to return to Hungary and show what I learned in the USA. My advice to ambitious young cooks is to go abroad, work and learn as much as they can.