Meet the staff

Interview with Attila Menyhárt, Pastry Chef:

Attila_Menyhart1. How long have you worked at the hotel?
I’ve been here since 15 April 2013. Coming on for a year now…
2. Which areas have you worked in, and where are you now?
I have worked in the hotel as Pastry Chef from day one.
3. What are your duties?
I have plenty of responsibilities. My goal is to establish the best confectionery in Hungary. I reorganized the production and we have made huge improvements to the quality and outward appearance of desserts. Put like this it does not sound much, but there is a lot more behind these sentences. Over the recent past we have achieved a position where – with the exception of bread and other bakery products – we make everything in-house. I am proud of my team of confectioners!
4. How is the hotel confectionery different, what specialities are you creating?
The good thing about a hotel is that its range is very extensive, we make everything that can be imagined in this profession, contrary to restaurant or confectionery production. We prepare many specialities. We have rethought several Hungarian desserts (Eszterházy, Lúdláb), but we also make Rosemary biscuits, Black pepper or even Rose cookies, and then again I might mention the Bayleaf Panna cotta and I could go on. There are no limits.
5. What was your happiest experience in relation to the hotel?
My happiest experience has been to work here with such a great team. I can prepare the desserts to the same standard as abroad, I have a free hand and finally I can make what I really like. I can renew the Hungarian desserts and there are no boundaries; if I have an idea, then I can go about realizing it as I want.
6. What do you enjoy doing in your easily spare time?
My work is also my hobby, so I spend a lot of time with the art of confectionery in my leisure, too. I frequently search the internet for the creations of other confectioners because it is possible to get good ideas from these. I also like nature and I enjoy sports, which provide additional energy.

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