Gabor Kostya (Hertelendy Castle Hotel) 821 points veal chops deer ham zöldpisztáciás mauve gown - L

The second edition of the Bocuse pastry chef job description d'Or Selection Hungary warm kitchen pastry chef job description cook top culinary competition pastry chef job description selejtezjén held on November 10 th and 14 th, the gyri Krúdy Secondary and Vocational School, and the Budapest Business School tankonyháján competing chefs work both locations critically but constructively and help the jury assessed the spirit.
"I'm not going to praise - Kalman Kalla said at the beginning of the evaluation, the jury president. - Everyone is aware that behind the scores for each initial lot of work. The jury, however, primarily the responsibility of the operator decide competitor, and so the Geneva Bocuse d'Or Europe competition for Hungarian cook worthily represent the entire cook Hungarian society. To do so, should be aware of the errors, and everything must be done to eliminate them, this task is going to be required in the coming months, and so far the work many times. "
The jury members were Kalman Kalla, Daniel Labrosse, Graziano Cattaneo (Budapest), Nemeskövi Denes Jelly Kalman (Gyr), Charles Varga (Budapest, Hungary) and William Kreil, president of the Hungarian Academy of Bocuse d'Or.
Gabor Kostya (Hertelendy Castle Hotel) 821 points veal chops deer ham zöldpisztáciás mauve gown - Lukewarm wild mushroom jelly portois veal jus - rosemary roasted pumpkin zöldfszeres goat cheese cream - Pearl barley risotto pastry chef job description with rucola, calf Brieža-in filo dough -Tejszínes green pea sauce - vanilla cauliflower cream
Perch fillet fried in clarified whether dill lemon zucchini - Freshwater prawn ravioli with saffron Clarified -Chardonnay's fish - fish with celery musseline, micro salads with lemon parsley oil
Stephen pastry chef job description KIRIPOLSZKI (KOGART) 752 points zander Anise oil confit fennel, leek foam paradicsomzselével, Parma ham and saffron risotto and crispy black olives
Sweetbreads brik pastry filled with smoked paprika sauce and anchovy chanterelle mushrooms, veal chop with green beans with sesame seeds
Gergely Kiss (Crocus - Gere Wine Hotel - Villany) 751 points rack zöldfszeres cottage cheese dumplings pastry chef job description stuffed with poppy seeds, peas and cumin orange foam
Krisztian Kiss (Danube Park Restaurant) 743 points sonkamorzsával Powdered cocoa butter and baked stuffed lobster roll hanger - Szeklicés pumpkin steamed rice with fennel cream frog leg - Green Peas royal - lime, coriander and tomato velouté
Pine nut stuffed duck ragout of veal tongue spine - White truffle veal cheeks casserole - celery potato gratin - Shallots creamy vegetable roll - veal glace
Stephen Volenter (Mala Garden Siofok) 742 points parsley, poached pike-perch, freshwater crab "carpaccio" and gritty roláddal zucchini, rack ruccola túrópudinggal crisp dill carrots, ratatouille sauce foam
Veal fillet spine Rozen home made ham crust with pearl barley, basil, peas, pumpkin and vanilla soufflé zsüvel; roasted veal sausage and sauerkraut gland quince puree, salt roasted beets
Thomas LENKEI (Hotel Pelion) 664 points steamed roll hanger, zöldfszeres cortex, Safran & aacu