No, a new star was not born, but the members of SVÉT (Stylish Countryside Gastronomy) visited Coninvest’s new showroom and show kitchen on the 11th of February, as the spectacular building in Sóskút is the ideal venue for such professional programmes. First, the guest chefs, led by László Ruprecht, founder-president of their gastronomic community, were shown the modern kitchen technology equipment around them, were inspired by the professional environment, and some of them said they would take almost anything home with them if they could do it in their own kitchens where they work every day.

The program continued with professional discussions and personal acquaintance, while tasting the special dishes made of mangalica, which were cooked in the Coninvest’s show kitchen, in a single-lid industrial Marrone block, under the guidance of chef László Csécsei.

Although the thirteen chefs who visited Sóskút on this winter morning are all present at the SVÉT, the truth is that their personal presence and time together is sorely lacking due to their 0-24 hour busyness. In addition, they are all working in kitchens in different parts of the country around the clock, which is why it was a good idea for them to meet each other in person, not just via the web or telephone, in a professional environment.

Everyone started with a short introduction: it turned out that some came from Miskolc, others from Győr, Eger, Székesfehérvár, Szigetmonostor, Veszprém or even from the southern shore of Lake Balaton. The chefs also told us what style and what line they bring to the place where they work, and it was also clear that they all represent high quality catering in their restaurants – only those who meet these standards can be SVÉT members.

While the food was being prepared, László Ruprecht briefly outlined this year’s joint appearances, cookouts, events and many other interesting things the president mentioned.

Among other things, he said that they would like to work even more closely with local producers this year, and the President did not hide the fact that a prestigious French partnership is being developed – they will soon be working even more intensively together in the framework of a special French programme. This year, they will also be joining the “Open Doors” event – where the restaurant line will be strengthened by SVÉT members.

It was also said that the main focus this year will be on pulses as a local ingredient, because it is time to bring back and give these valuable and often undeservedly overlooked ingredients a worthy place in Hungarian gastronomy.

This year, members of the SVÉT will also be taking part in the István Lukács Memorial Competition: some will be judges and others will serve the visitors.

A special mentoring programme was also highlighted by the President – cooking with disadvantaged children, as they did last year, which was not only a great success but also a heart-warming event for the participants.

Game and mangalica were also discussed – as meat ingredients that can be found and obtained all year round – and, as if by magic, everyone was presented with a series of tastings, each of which included a dish made from some part of an ancient meat, some part of mangalica.

The menu on this Tuesday was the following, which was a hit with the professional tasting audience, many of whom said they not only liked the dishes, but would add similar ones to their own offerings:

• Fried mangalica with pumpkin seed mayonnaise, blue cheese, chicory
• Mangalica loin with creamy yellow peas and roasted peppers
• Mangalica steak with swabian cabbage and quince
• Mangalica cheek with potatoes in plates, celery cream and goulash jus