Gastronomy is a major pillar of tourism services. Our goal is to help reforming the Hungarian cuisine with contemporary gastronomic trends according to quality cuisine and to support to sustain its international reputation. In the past the general belief was that we could learn the most from the customer. Today, however, it is the customer who wants us to show him specialities and trends. That means that gastronomy must always be innovative. We have to pay attention to the world’s happenings and innovations with all our senses in order to serve our customers at a high standard and to remain competitive. The goal of the Gastronomy Section is to collect the young professionals of the F&B sector who are devoted to both national and international trends and innovations of gastronomy.
Combining the fundamentals of the Hungarian cuisine and its traditional ingredients with the most up-to-date technology, together we shall create specialities that meet both twenty-first century trends and the merit from the heritages of Hungarian cuisine. This is the approach that the section will take. Creativity keeps gastronomy dynamic. The Gastronomy Section is a workshop where professionals can discuss new concepts and techniques for our mutual goal, namely improvement of gastronomy and vitalising tourism through it. We intend to provide our colleagues and members with tools that help them enrich the customers with new experience and fascinate them in organic, emotional and intellectual ways.
Vilmos Selmeczi
Head of Section
Owner of Waldorf Group