“On Friday, Coninvest’s show kitchen was filled with life, flavours and youthful curiosity. Students from the Dobos C. József Catering Vocational School visited us – from ninth graders to graduating thirteenth graders – to get a glimpse of what it’s like when gastronomy is not just a subject, but an experience, a discovery, a passion.
From the very first moment, it was clear that this day would be more than just a simple professional program. The students’ eyes sparkled with a desire for discovery and the promise of the future. Some were already familiar with the professional terminology and knew the equipment, while others were seeing for the first time how a true master pastry chef works in a show kitchen equipped with state-of-the-art technology. They were all equally amazed by the details—the precision of the movements, the harmony of the machines, the pulsating rhythm of the kitchen.
The host of the day, master pastry chef Tamás Wolf, shared not only his knowledge but also his passion with the young people. He began with a theoretical introduction, talking about precision, respect for the profession, and how to become a truly good professional. Theory was quickly followed by practice: the students set to work themselves to prepare three types of food—cheese scones, apple-cinnamon brioche, and mini hamburgers.
The show kitchen functioned almost like an orchestra. The Moretti Forni Serie X oven did its job quietly but impressively, the Convotherm Maxx Pro combi oven roasted the buns and meat to perfection, the AngeloPo ARIO refrigerator-chiller kept everything fresh, while the arms of the Mamy and Mecnosud Massima kneading machines moved rhythmically, as if echoing the movements of bakers over decades.
Conversations, laughter, and small moments of wonder filled the space as everyone worked. The students asked questions, experimented, and unknowingly became part of the special atmosphere that only a real kitchen can create: disciplined and playful, serious and yet heartfelt. At the end of the day, the golden scones and fragrant brioches that emerged from the ovens were not only delicacies—they were tangible proof that learning can be a joy and that a profession can be a vocation.
Days like these are particularly significant for Coninvest. For us, it is more than just an event – it is a manifestation of our belief in the future. We believe that the future of gastronomy lies with the young people who are still learning, dreaming and trying today. That is why we are committed to giving them the space and opportunity to experience the true beauty of the profession: the meeting of technology and human passion.
The workshops organized as part of Coninvest’s CSR program are not just educational opportunities, but bridges between the past and the future, experience and curiosity, tradition and innovation. We believe that one day, the show kitchen will not only impart knowledge, but also inspiration—so that young people can see where a love of the profession can lead and what it can be like when technology does not replace, but rather complements, human creativity.
At the end of the day, as the students held their homemade pastries in their hands, the kitchen slowly quieted down. All that remained was what really matters: enthusiasm, the joy of learning, and the realization that gastronomy is not just a profession—it is a passion, a community, a way of life.
And if even one student went home that day with a stronger desire to become a master chef one day, then Coninvest’s mission has been accomplished.”
Mirjam Kertész
