CookingMania

Adri's healthy kitchen

Monthly Archives / February 2017

Celebrating with the Best Ones

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I had a fantastic evening last night. I could go for the Dining Guide Restaurant of the Year Gala Party, where I could meet chefs I look up on and I very much respect their culinary art work. More of them I had met for the first time personally however they were very gracious and friendly. there were some of them with whom we were talking like friends.

I have arrived excited to Terem, the newest and most modern entertainment facility of the city. I loved the atmosphere right ahead and tasted a great levander –citrus water that could be a great idea for summer parties. It was delicious indeed.
After the Prizes were given, a lot of people were congratulating to the Winners and there were a lot of photos made with them. I also congratulated to them among was Akos Sarkozi, the chef of the Borkonyha (Wine Kitchen), who received the best chef of the year prize. We have made a funny selfie together since Akos is a really friendly person, and as a chef he really created a great team at the Borkonyha, this probably comes from his nice personality.

I have also congratulated to Sandor Nyíri (Szasa), who is the chef of the Aranykaviar. They have received the top 10 restaurant of the year prize. We have made a photo together with him yesterday too. I have already had the chance to taste some dishes in the Aranykaviar and I can guarantee you nobody can make a better pelmenyi in the country. They run an authentic but modern fine-dining Russian kitchen, they are innovative but in the same time, they respect and represent traditional cousine too.

I had the chance to talk with Kevin Szabo as well, the comis of the Bocus d’or team. He is a very kind and modest chef who really appreciated my compliment. I am especially happy that we could have a photo together with Szel Tamas and his team too and I am very proud of it.

I have come accross chef Jozsef Bernath too, we had a nice chat, he complimented on my book again which I really appreciate and so happy for. Of course we shooted some pictures together too.
With Gianni Annoni we agreed that one can only make delicious and nice dishes if it is done with passion and motivation. However we also agreed that this view is true for all fields of life. We chatted some more and then we congratulated on eachother’s books since we have the same publisher.
I have chated also with the chef of Costes Downtown too, they also got the prize for the 10 best restaurant of the year.

The evening was not only so special beacuse of the invited guests but also for the food they served. We tasted some amuse bouche (small appetizing bites) such as blood sausage in sweet bread.
It was a fantastic experience for me, and a big congratulation to all the winners and wish a lot of success to their work in the future too.

All we need to know about chicken stock

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In February, I started the second semester at the Culinary Institute of Europe. On our first practical lessons we were given a course on stocks by Chef Daniel Petho from Csalogány 26 Restaurant. I have learnt a lot of new things actually however I had been long time cooking stocks and using them for cream soups, jus and sauces to give them a nice extra taste.
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