You have earned recognition for yourselves, and with it for Hungary! Thanks to such professionals, Hungarian gastronomy can continue to develop.
People we can be proud of
The hospitality and tourism sectors have faced unprecedented challenges in recent years. Yet our country's gastronomic nimbus is on the rise thanks to dedicated professionals. We are already witnessing a series of outstanding achievements among chefs, cooks and pastry chefs. Think of the positive international response to the Bocuse d'Or, the Sirha, or our results at the World Pizza Championships in Italy. A success story and it continues!
Photo by Ádám Fazekas
Ádám Fazekas is the 2nd best ice cream maker in the world
One of the 3 world's top 3 pastry chefs is a son of our country. We owe this fantastic success to Ádám Fazekas, who many years ago gave up confectionery and ice cream making. As a result of many years of perseverance and dedication, he came second in the recent Gelato Festival World Masters Ice Cream Championship. The winning delicacy is a pistachio speciality that has made our country gastronomy its reputation has also risen.
He opened his first ice cream shop, Fazekas Cukrászda in Rétság in 2017 with his brother in Kisnémedi, followed by their Budapest unit in 2018. Since then they have been doing their job and making ice cream with heart and soul. Adam's worldwide success is due to the fact that he has competed in several competitions, the first being in 2019. He won the under-30 category outright and finished as the absolute champion. A week later, he returned from the Gelato Festival in Rome with a huge success. The 2022 result was announced in December and the news was slow to trickle down to us. But thanks to Ádám Fazekas's conscious PR work, it has suddenly attracted a lot of attention. interest of the profession and fans.
Gelato Festival World Masters
Photo by Ádám Fazekas
The result of Ádám Fazekas is the final ranking of a competition, where the scores obtained are decisive. Basically, Adam has competed in three competitions, the first one was in 2013, where he finished second overall.
Ádám Fazekas: „I try to make sure that when you taste a raspberry ice cream in our house, you feel like you're picking a grain off the bush. I think that's the point!” (Source B-Cool Magazine)
For sure, it is worth visiting Fazekas confectioneries in season or just after the season and taste the master's delicacies, either in Rétság or in Budapest.
Photo by Facebook Jakabfi Dávid
Dávid Jakabfi in Le journal du pâtissier
The talented pastry chef is a household name at home and abroad. He has enjoyed many professional successes in his career, and now here is the next one. Dávid Jakabfi, now known as a patissier, pastry chef, educator and author, has become known for more than 10 years of persistent work. He started out in Nagykanizsa, worked as a chef, but eventually decided to become a pastry chef.
Photo by Facebook Jakabfi Dávid
Her first success came at the Kanizsa Cake Festival, where she surprised the judges with a giant crocodile-shaped cake. After that, she has continuously participated in competitions, started courses and still teaches pastry chefs and amateur bakers. So far, he has published two books, PATISSIER - THE BOOK OF JAKABFI DAVID and PATISSIER II, with lots of modern confectionery recipes, descriptions and flow charts to help cake makers. Her third book will be available soon, in which macarons will play a bigger role. Dávid Jakabfi has been a prominent figure in modern confectionery for many years, but his name and the delicacies he makes are slowly becoming known throughout the world.
Le journal du pâtissier
Photo by Facebook Jakabfi Dávid
The magazine, which has been in operation since 1978, has embraced the confectionery tradition and given way to new ideas. The publication is known and used by all pastry chefs, as the creative and innovative solutions it contains are driving the profession forward. And the renowned pastry magazine only includes the work of the finest professionalscan be included.
Dávid Jakabfi caught the attention of French pastry chefs with his unique dessert. His Lychy Pink creation is a rose, raspberry and lychee flavoured creation with 7 different textures on the plate. With this achievement, David has now put himself among the greatest and has also raised the profile of our country's confectionery.
Jakabfi Dávid: „Humble and persistent work always produces new and new fruits.” #
