A good concept, a brilliant kitchen and a great atmosphere. All this is part of the VOccal Rock Bistro. Before the pandemic started, the place opened in the 11th district, at 19 Lágymányosi u. The well-known chef, Imre Skinner, who has become known for his unique style, has been on the national scene for years in the world of gastronomy. But his career started much earlier. He comes from a completely different world, but hospitality has always been in his blood.
The raw materials are the melodies, the sounds, which we put together nicely into a melody, a dish, if you like.
Photo: Vocal Rock Bistro
Let's start a little further afield. What did you do before you started hosting?
- My story is quite interesting. I'm from Ecsegfalva, in the lowlands. It was a really small remote village, where mostly everyone lived either from agriculture or animal husbandry. But I was not particularly interested in that. So I started playing music with some friends. After a while, the Garden of Eden band was formed, which actually brought us success. Then we started playing more and more gigs, so we moved to Budapest.
Photo: Vocal Rock Bistro
How did you go from being the lead singer of a successful rock band to a chef?
- When my son was born, it was a kind of crossroads for me. The life of a rock star has a lot of extremes, it's not very family friendly, so I made a decision. Then I thought, I'm going to do what I've wanted to do since I was a kid. And that was cooking! My mother was a cook, so I was born into that world. I woke up one morning and said to my wife: it's time for me to be a chef.
Photo: Vocal Rock Bistro
What places have you worked in?
- I have been to many restaurants. From the top restaurants to the menu places, from street food to catering kitchens. To give you just one example: Budapest Party Service, 1552 in Eger, Olimpia restaurant, Bestia, Babel. There is no doubt that all this was necessary to become a chef and now a restaurant owner. But I also know that I still have to learn. Our profession is such that you can never stop, never rest. There is always something to learn. It takes humility, love, and in many cases tolerating monotony. But the beauty of the work is worth the effort.
Photo: Vocal Rock Bistro
How did you get to Vocal Rock Bistro?
- I was a sous chef in quite a few kitchens, and then a good friend and I did the KGB (Calvin Gastro Bistro) on the Kálvin Square. It was a small gourmet restaurant, seating 15-20 people. It took off pretty quickly because it was a unique concept. And it worked, because shortly after opening we won the “Best gourmet burger in Budapest” award. Unfortunately, we were forced to close. Then came the Café Delion Bistro - I was able to soar and be fulfilled there. I created the kitchen that is really me, that reflects me, a kind of guerrilla kitchen. We combined elegance with tricky serving and unforgettable flavours. By the time the place was up and running, life, or rather local government, had intervened. They raised the rent so high that the owner was forced to close.
Then came the Vocal?
- It wasn't that simple, though. I did a lot of brooding, thinking about what to do next. I've built up two restaurants and been recognised by the public and the industry. In fact, as a chef, I was counted from then on. But then I made a decision again. I wanted to move on, to work not only as a chef but also as an owner. What motivated me was my dream to combine rock music with gastronomy - because I am both. The result was Vocal Rock Bistro. Of course, it wasn't easy to find the place, to manage everything, but I did it. It took a lot of work and sleepless nights. I was lucky that my wife was always by my side and she put 100% into the project. I can now safely say that we have created a completely unique and iconic space.
Photo: Vocal Rock Bistro
What does cooking and rock mean to you?
- What I'm about to say will sound strange: I'm doing exactly what I used to do on stage. When I was writing a song, I was moving the same neurons in my brain as when I was preparing a new dish. The raw materials are the melodies, the sounds, which we put together nicely into a melody, a dish, if you like. A very creative thing. I also compare it to songwriting. We know what we feel, we add the ingredients, the know-how, and before anything is done, we know what it will look like. A Vocal Rock Bistro is like a stage, with the right visual elements, the overall effect of which underpins the atmosphere of the food. In fact, that's why people love us. It's a very relaxed, almost rock pub feel, where you can come in and have a drink and listen to the music. But it's also a sophisticated bistro with quality food.
Photo: Vocal Rock Bistro
In your opinion, which foods are in fashion now?
- It's a bit complex. The pandemic has hit everyone in the profession and outside the profession hard. We kept our heads down, we did takeaway and delivery. It was a very difficult time. I think it also basically affected people's needs. Certainly, after a long period of time, the balance is tipping towards quality food, but there is a very strong presence of affordability in the market. That's why I think classic food is important, not everything has to be twisted; some things are good as they are. On the other hand, thanks to modern kitchen technology, a lot of things can be made simpler. You have to update the already ordinary food, spectacular presentation, brutally good flavours. I'm thinking here, for example, of an egg soup, an egg noodle, even a chicken paprikash, or a classic steak Budapest. I, for one, love the Karcag mutton stew, or a good roast sausage ...
The two biggest problems at the moment are raw materials and their prices, and labour. How are you solving them?
- Labour is the hardest. Unfortunately, there are very few good professionals and young people are coming and going. In a word, we are constantly struggling with this too. But now I'm lucky because I've found my assistant chef, Gergely Pirbusz, who can run the Vocal kitchen almost for me, and in a way that suits my taste. Fortunately, there are no problems with the ingredients, as I have been working with the same suppliers for many years. Because quality is really important to us, we make sure that everything is fresh or from a reliable supplier like MATUS-Vad, who you can always count on.
You have recently expanded the Bistro with a Food Truck and a trendy BBQ line. Can you tell us a bit about that?
- I have to say, even though I love BBQ and I love dealing with meat, it was a necessary step. It all started because of COVID. Unfortunately, with the fear still in people and few tourists, we are a long way from the traffic we used to have. Funnily enough, if the guest doesn't come to us, we go to the guest! The Vokal Food Truck is another leg of the business. The food of the bistro has been preserved quality for kitchen, we started with, but now the BBQ flavours are starting to emerge, BBQ meats. Our Vocal Rock Bistro was thus completed, because what could go better with rock & roll than smoky ribs, brisket and tarja.
Source: Airchef
Photo: Vocal Rock Bistro
