{"id":38604,"date":"2024-04-24T09:32:00","date_gmt":"2024-04-24T07:32:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=38604"},"modified":"2024-04-18T16:01:18","modified_gmt":"2024-04-18T14:01:18","slug":"aviko-masterclass","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/aviko-masterclass\/","title":{"rendered":"Ten exciting seasonal dishes prepared at the Aviko MasterClass, hosted at our Budapest headquarters"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Another highly successful event was held in the model kitchen of the Matusz-Vad site in the capital. This time, Aviko products were on the menu, with a total of 10 exciting dishes to taste. The presentation was given by Jevgeni Generalov from Estonia, winner of last year's Aviko Master Chef Challenge. His dishes took guests on a real trip around the world. Among others, he prepared dishes from India, Asia, South America and even Lithuania.<\/strong><\/p>\n\n\n\n

For those working in the hospitality industry, the Dutch-rooted Aviko products.<\/a> The company is now one of the most recognised players in the global market for quality potato products. With a portfolio of premium chips and specialities in every imaginable form, they now offer a wide variety of appetisers, including the star of the dessert category, the Spanish churros<\/a> is. Their pre-made, quick-frozen products not only save time and energy, but also guarantee a consistent taste and quality experience. The main aim of the event was to showcase the extremely wide range of applications of these products. It also sought to provide inspiration for serving and flavour combinations.<\/p>\n\n\n

\n
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Photo by Rich\u00e1rd Szab\u00f3<\/figcaption><\/figure>\n<\/div>\n\n\n

From street food to bistros<\/span><\/h3>\n\n\n\n

Invited guests include Matusz-Vad's key partners and their supporting business<\/a> and technical chefs were also present. Aviko was represented, among others, by their commercial manager Tibor Pauer, and the almost two-hour presentation in English was translated by marketing specialist Bogl\u00e1rka Nyilas. The two-hour presentation started with Jevgeni's beetroot soup, which will be used to prepare the 2023 Aviko Master Chef Challenge <\/a>won first place in the world competition. As a rich garnish to the refreshing, colourful summer soup, this time the company's cheese gratinje <\/a>served. It was a great example of the many ways in which certain products can be used, and it also highlighted the fact that a potato preparation can be seen not only as a side dish, but also as a value-added main course. <\/p>\n\n\n

\n
\"\"
Photo by Rich\u00e1rd Szab\u00f3<\/figcaption><\/figure>\n<\/div>\n\n\n

Around the world with Aviko<\/span><\/h3>\n\n\n\n

The first course was followed by 8 different dishes. These included an Asian salad, Spanish patatas bravas, a reimagined Danish sm\u00f8rrebr\u00f8d sandwich, and an Italian-tuned pizza and macaroni prosciutto cupcake. So no matter what the nationality or profile of the cuisine, Aviko's products can be easily added to the menu of any restaurant, from food trucks to bistros. The growing number of, vegan <\/a>guests following a diet in the plant-based, chicken-flavoured nuggets<\/a>with the -. A with seafood<\/a> ceviche can be elevated to a new level with a tangy chilli cheese bite. The sweet potato wedges were made crazy by lime and cardamom: loaded fries with spicy sauce. To the delight of the guests, the meal was rounded off with a delicious glass dessert. A delicious topping was served with a delicious dessert mascarpone<\/a>, as well as coffee chocolate and raspberry cream, and as a \u201espoon\u201d Aviko's new XXL (straight) churrosa <\/a>served.<\/p>\n\n\n\n

Aviko is not only a supplier, but also a reliable partner. The company understands that the hospitality industry is in a dynamic and challenging period and offers flexible solutions and personalised support to its customers. Whether it's a special concept, a custom order or assistance with menu planning, your products will help us to provide every guest with an unforgettable gastronomic experience.<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

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A food lover from a very young age, she loves to cook and is constantly visiting local restaurants in search of new flavours and trends. Previously, she worked for two years as a journalist-editor for Street Kitchen and then became one of the editors in charge of the Big Vega Book. He joined Matusz-Vad as editor-in-chief in May 2022. In addition to his responsibilities for Chef Inspiration, he is also responsible for creative writing in the company's marketing department. 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