The exclusive cooking class, also sponsored by Matusz-Vad Zrt., was held on 20 November and was led by Frigyes Vomberg, who dazzled the audience with 6 special fish dishes.
The South Great Plain Gastronomy and Tourism Association was founded last summer after a long preparation, under the leadership of Ferenc Bálint, chef of Hunguest Hotel Forrás. Its aim is to bring together professionals from the Csongrád-Csanád region and to strengthen the region's hospitality and to support the work of local producers and small businesses by forming a common representation of interests. They are determined to expand the membership of their association so that they can think as a community about the future.
The association also organises several professional training courses for the HoReCa segment in the region, covering the chef, waiter, pastry chef professions, but not forgetting the accommodation service providers. The courses are always held in the show kitchen of CorAll Hungary Kft.
Confectionery and domestic waters
In the first course confectionery was the main event, where patissier Dávid Jakabfi presented the latest innovations in the profession, technological innovations. Also classic desserts such as poppy seed dumplings, goose feet or Eszterházy cake.
The second session will focus on the treasures of Hungarian waters have served. This time, Frigyes Vomberg, a master chef who became nationally known as a judge on the hugely popular television show Chef of Chefs, was the guest chef, but his professional background is undisputed. Among his many successes, he has worked for two of the biggest school of vision as an instructor, food stylist, author, and currently as a Bocus d'Or the team's coaching teacher.
Premium fish range from Matusz-Vad
As the main sponsor of the course, the premium quality fish for the catches was provided by Matusz-Vad Zrt. Fresh fish offer. This time Frigyes did not lie to himself and prepared a gourmet meal for the visitors.
- Catfish with smoked paprika and sourdough bread
- Stuffed onions with spinach with catfish, fennel sauce and haltejjel
- Catfish liver with onions, carp with mayonnaise and catfish cheeks
- Carp puy with lentils, Jerusalem artichokes and paprika oil
- Catfish fillet with mushrooms, black with garlic, and duck heart
- Cabbage carp
In addition to a full day of good-humoured cooking, the event will of course provide an opportunity for informal discussions and networking. For more exciting programmes, keep an eye on the Association's his website.
