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Cooking competition

Baroness Carola Szilvássy’s marvellous recipes were the inspiration for the cooking competition (April 2019) arranged in the Cluj-Napoca (Kolozsvár) Reformed College for 10-11th-year students studying the catering profession in Hungarian. Six Transylvanian Hungarian vocational secondary school catering teams vied for first prize in the contest entitled Secrets of Transylvanian Aristocratic Cuisine. The organizers intend to make the competition, organized at the initiative of the Carola Association and with the support of the Bethlen Gábor Fund, a regular event.
The event in Cluj-Napoca (Kolozsvár) perfectly evoked the competition atmosphere typical of these types of programmes. Two-person teams were given three hours to prepare recipes in their small, improvised kitchens. The main course, gherkin steak with potato doughnuts, was fixed, but to introduce an element of challenge into the task, recipes for the desserts were drawn at the venue. Among the possible competition tasks, there were recipes for apple béchamel, orange peel cake, raw chocolate cream, hay-straw, vanilla doughnut, chocolate plum, raisin cake, breaded apple pancake, most excellent ring cake and drunk pineapples. A five-member jury monitored and marked the teams.

The cooking competition was won by the Miercurea-Ciuc (Csíkszereda) team, students of Johannes Kájoni Vocational Secondary School. The jury considered they prepared the tastiest and best served main course. The team in second place comprised students of the Gheorgheni (Gyergyószentmiklós) Batthyányi Ignác Technical Vocational Secondary School, and bronze went to the catering team of Cluj-Napoca (Kolozsvár) Reformed College.

Master chef and jury member Róbert Vass said that in Transylvania the new generation is endeavouring to prepare old recipes that have survived using modern technology and in a healthy way, and this modern trend is very much to the taste of restaurant clientele. Zsuzsa Szebeni, board member of the Carola Association, considers it vital that young people get to know about this branch of gastro-culture. She added that the international, enlightened recipes found in Carola’s cookery book are not fatty, unhealthy, uncookable dishes, but the sort of meals that can easily be adapted to current trends.
Source of the photo: szabadsag.ro