{"id":19759,"date":"2022-03-31T15:27:02","date_gmt":"2022-03-31T15:27:02","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=19759"},"modified":"2022-04-08T15:08:59","modified_gmt":"2022-04-08T15:08:59","slug":"a-flambirozas-kiralynoi","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/a-flambirozas-kiralynoi\/","title":{"rendered":"Who are the queens of flamb\u00e9?"},"content":{"rendered":"
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The lighting of certain foods and beverages, or the preparation and serving of them on fire, is a very spectacular \u201estunt\u201d and is therefore a popular way for chefs to promote or serve them. The point is to enhance the dining experience at the table.<\/h2>\n\n\n\n

At the main gastronomic event of the past week, the Sirhra Budapest exhibition, flamb\u00e9ing was also in the spotlight, and this was the occasion of a competition. This is when the \u201eKnowledge and taste: ambassadors of good taste\u201d <\/strong>organised by the Marco Polo Group and the Hungarian National Gastronomic Association.<\/p>\n\n\n\n

Great dishes were prepared using Hungarian ingredients, products and Italian cooking techniques. The dishes were prepared by students of host schools, renowned Hungarian and Italian chefs and the National Selection of the National Gastronomic Association. One of the most spectacular elements of the programme was the flamb\u00e9. The unique and phenomenally delicious dessert of the menu was made special by the Anik\u00f3 Sz\u0151ke<\/strong>, Katalin Pozs\u00e1r Bakonyin<\/strong>, Mrs Fazekas Mrs Both Anik\u00f3<\/strong> and Dr. Zsuzsanna Vas-Guld<\/strong> who were a huge success last year at the \u201cLe Donne nell'Arte del Flamb\u00e9\u201d <\/strong>International Flamb\u00e9 Competition at the Grand Hotel Astoria di Grado, Italy. <\/p>\n\n\n

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Photo by Ferenc Cs\u00e1rd\u00e1s<\/p><\/div>\n

\u201cKnowledge and taste: ambassadors of good taste\u201d<\/strong> the organiser of the event Hungarian National Gastronomic Association<\/a> chairman, Andr\u00e1s Kriv\u00e1cs<\/strong> said that the aim has always been for the organisation to represent chefs, cooks and owners in the hospitality and tourism sectors. It is in our historical interest to make our country an outstanding gastronomic destination throughout Europe, which is the basis for the functioning of tourism and hospitality. A traditions<\/a> new technologies and disseminating them as widely as possible, while showcasing the merits of our country.<\/p>\n

Post-school education<\/strong><\/h3>\n

Among the main tasks of the organisation he listed the education of the next generation and the cultivation of the love of the profession. An important part of the cooperation between the Hungarian National Gastronomic Association and the Marco Polo Group is the support of young generations. As the pandemic has shaken the whole sector, it has not helped to make gastronomy and tourism attractive to the for young people<\/a>, a major task to make these professions attractive. SIRHA, and within it this event, has provided a great opportunity to do so. One of the most important joint projects is the Erasmus+ programme, which offers various internships, for example in Grado, Italy.<\/p>\n

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Photo by Ferenc Cs\u00e1rd\u00e1s<\/p><\/div>\n

What is flamb\u00e9ing?<\/strong><\/h3>\n

You can flamb\u00e9 while cooking, but also when serving desserts and meats. An \u201ein-cook\u201d roasting technique or process, whereby a minimum of 40 per cent alcohol is poured over the food being prepared. The flaming alcohol imparts unique flavours to the food being prepared. Flamb\u00e9ing can be used for anything, but is not recommended. It is mostly used for meats, desserts and fruit. High alcohol content is essential for the beverage used, usually vodka, rum, whisky and cognac.<\/p>\n

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Photo by Ferenc Cs\u00e1rd\u00e1s<\/p><\/div>\n

Good to know<\/strong><\/h3>\n