Hungarian Chef in Third Place

With his modern and novelty dish, a Hungarian chef, Szabolcs Nagy, finished third at the Moravian Cook “Bonduelle Cup” senior cooking contest in the Czech Republic.

Best of Budapest online | June 11, 2009

A senior cooking contest, Moravian Cook “Bonduelle Cup”, was held in May under the patronage of the mayor of the Czech town Prerov. This year, it was made international for the first time.

Along with Czech and Polish chefs, a Hungarian was also present: Szabolcs Nagy of Fausto’s restaurant in Budapest. The task was to prepare five portions of main dish with garnish – all this with modern serving and Bonduelle vegetables. Szabolcs chose the following dish: mangalica pork piece rolled up in Parma ham and laid on pea puree with thyme and with carrot balls with chili. The preparation and serving were also innovative, pleasing not only to the taste bud but also to the eye.
The dish was a success, the chef finished third in the golden category.

Hungarian Chef in Third Place

With his modern and novelty dish, a Hungarian chef, Szabolcs Nagy, finished third at the Moravian Cook “Bonduelle Cup” senior cooking contest in the Czech Republic.

Best of Budapest online | June 11, 2009

A senior cooking contest, Moravian Cook “Bonduelle Cup”, was held in May under the patronage of the mayor of the Czech town Prerov. This year, it was made international for the first time.

Along with Czech and Polish chefs, a Hungarian was also present: Szabolcs Nagy of Fausto’s restaurant in Budapest. The task was to prepare five portions of main dish with garnish – all this with modern serving and Bonduelle vegetables. Szabolcs chose the following dish: mangalica pork piece rolled up in Parma ham and laid on pea puree with thyme and with carrot balls with chili. The preparation and serving were also innovative, pleasing not only to the taste bud but also to the eye.
The dish was a success, the chef finished third in the golden category.