{"id":10656,"date":"2022-02-07T21:05:51","date_gmt":"2022-02-07T21:05:51","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=10656"},"modified":"2022-02-19T15:34:48","modified_gmt":"2022-02-19T15:34:48","slug":"domok-zsolt-sef-gasztroautista","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/domok-zsolt-sef-gasztroautista\/","title":{"rendered":"Because food should look beautiful on the plate..."},"content":{"rendered":"
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A couple of years ago, Zsolt D\u00f6m\u00f6k's name came to us from FLYBY Steakhouse, where his kitchen is a fantastic food<\/a> created. But those who follow his career more closely will have seen his artistically composed plates. He is one of those chefs who is not satisfied with his daily work, but is fanatical about creating beautiful food creations to the amazement of \u201ehimself\u201d and the public.<\/h2>\n\n\n\n

- How do you see the current situation, especially as FLYBY Steakhouse is in Buda\u00f6rs, which doesn't really rely on tourists.<\/strong><\/p>\n\n\n\n

- I think, unfortunately, this year will not be any easier for the for hospitality<\/a>, than last year. It is unlikely that there will be huge changes. It is likely that there will be slightly more tourists, but the domestic audience will be less and less accessible. There is simply no need to embellish - there are financial reasons for this. We opened FLYBY Steakhouse two years ago, and what I am finding is that marketing has a huge role to play in how a place is doing at the moment. Obviously, we can count on the population of the location- and although Buda\u00f6rs is a financially thicker layer- there is still a fluctuation in traffic. This fluctuation needs to be adjusted to a steady flow of traffic through marketing. I would add that we do get foreigners. Of course this is not the case, but many are interested in the cuisine we represent.<\/p>\n\n\n\n

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- Your dedication counts for a lot, as the profession has dwindled, especially the number of people who are really dedicated to it.<\/strong><\/p>\n\n\n\n

- People say that I am a \u201egastroautist\u201d. Even at home I sometimes drive my wife crazy because I start cooking and playing with ingredients, colours and shapes. I love pair flavours<\/a> and I spend a lot of time analysing and watching the work of foreign and local chefs. If you want to get to a serious level in this profession, there is no other way to do it - but with a good sense of fanaticism. Of course, I have my \u201ecreative crises\u201d, as in all things, but I overcome them and prepare food with more energy. I see an ingredient and immediately start thinking about what I can get out of it.<\/p>\n\n\n\n

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- How did you become a dedicated chef?<\/strong><\/p>\n\n\n\n

- I always emphasise that I owe my progress mainly to myself. I haven't really worked in any top places, I just highlight one, Xo Bistro. That place gave me a lot. P\u00e9ter Reg\u0151s was the chef at the time. That place was a milestone for me, it opened my eyes to more serious gastronomy. From then on I developed myself in a completely self-taught way, it's no coincidence that I still cook at home all the time. Last year, I took part in the Hungary's Food competition, where I was introduced to new ingredients.<\/p>\n\n\n\n

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One thing I would definitely highlight: the pastry line. It's a big love for me. You can put so much creativity and beauty into a dessert plate and it really makes my heart flutter. I have been to Enzsol Bal\u00e1zs several times and will continue to do workshops. Many people can see my work online because I am constantly creating something and they are curious about me. But for the most part, what I post is for my own entertainment and not on the menu at FLYBY Steakhouse! These are dishes that I can more truly showcase at a dinner party.<\/p>\n\n\n\n

- One important segment of hospitality is events. At what level can we expect demand for it?<\/strong><\/p>\n\n\n\n

- It starts with the fact that there is a serious shortage of professionals in the sector. Therefore, there are few people who can do the events. I think that the good professionals that remain will form small teams and meet the personal needs that remain. This is due to the fact that more and more corporate events are being cancelled - because of COVID security. And the smaller events that remain can be managed in a \u201esmall guild\u201d way. In this format, real, quality dinner parties can be organised.<\/p>\n\n\n\n

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- How did you survive the closure?<\/strong><\/p>\n\n\n\n

- We can say that we were lucky because the owner kept the brigade and there is a premium butcher shop under the restaurant. We had to go for home delivery, but I have to admit it was terrible. Elevate, as a steak house, these are not really the kind of dishes you could pack. We went a little bit from steak to bistro. I must admit that I am \u201ecold\u201d of these boxed meals, because you simply cannot package a restaurant meal and then deliver it without it losing quality. So, as I have spent the last ten years improving my skills and now cooking serious dinners, I have really struggled with this delivery thing.<\/p>\n\n\n\n

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- I would be interested to know, because there are quite different opinions, what is the situation with the supply of raw materials?<\/strong><\/p>\n\n\n\n

- I've been working in different places for a long time and I've always thought it was important to work with stable suppliers. MATUS-Vad is one of them. Basically, at FLYBY Steakhouse, we have an easier situation in that the owner's brother has a farm in B\u0151ny, where we can get quite a lot of our ingredients. #<\/p>\n\n\n\n

Author: Tam\u00e1s Budafoki<\/a><\/p>\n\n\n\n

Photo by Zsolt D\u00f6m\u00f6k<\/p>\n\n\n\n

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A place where chefs literally cook in a shop window<\/a><\/blockquote>