mymuybueno Cookery School Folder*
All Ingredients & Equipment
Certificate of Attendance
Tea & Coffee
Glass of Wine
Lunch (Platters will be provided by the school)
*New students only
- Salty Cocoa Crumble – Gluten-Free
- Soft Caramel
- Crunchy Apple Filling
- Tanariva Mousse
- Black Mirror Glaze
- Chocolate Steam
- Individual, Customized Mould Making
- Chocolate Shell Making
- Cocoa Butter Painting
- Coconut Mousse
- Lactose-Free -Yoghurt Ice-Cream
- Malto-Chocolate Crumble
- The Black Apple- Tanariva Mousse, Caramel-Apple filling, Cocoa Crumble, Mirror Glaze
- The Sea- Coconut Mousse, Yoghurt Ice Cream, White Malto Crumble, Blueberry Bubble
My baking skill was unknown and unreleased until my mid-30s.
I never thought that I would work as a chef, and not even in my wildest dreams that I would travel around the world spreading my knowledge.
At high school, I studied economics for 5 years. After graduation I needed a change, so I went to the military academy where I graduated as a sergeant, and I worked as a professional soldier for a year. I loved being a soldier, but I couldn’t see myself doing it for my entire life.
I realised that economics was my path, so I applied to university and went back to where I had left off 2 years before. I had one year left of my studies, when the turning point in my life arrived. I postponed my studies for one year and went to England to learn the language and earn some good pocket money. At that time I was still planning my life as an office worker in Hungary.
During this year, in 2004, I landed my first job as a pot washer in Stamford, UK. 3 months later I was preparing the side dishes and vegetables. Another 3 months, and I was already working on the starters section. And it continued from here. I never went back to finish my degree.
I am a self-taught chef. All my knowledge has come from my colleagues, books and cooking shows. Moving forward in the same way, in 2009 I got my first head chef job – without any chef qualifications.
In 2013, I got bored of England and I moved to Austria. Because my German skills weren’t great, I had to settle for a chef de partie position. So it was by chance that I landed in a pastry section, which is where I found my true calling.
I spent 3 years in a ski paradise (in Ischgl, Tirol), baking simple desserts such as strudels, dumplings, kaiserschmarrn and pancakes. I was hungry for more, so I started to self-learn from books and YouTube videos. I was thirsty for knowledge and I was keen to bring my pastry skills to the next level. I needed new challenges and a bigger playground to prove myself.
In 2015, I got a phone call from Armin Leitgeb – former head chef of Les Amis, a Michelin-starred restaurant in Singapore – offering me a pastry chef job, and it was here that my career reached its turning point. He sent me to France and Singapore, where I could learn about more pastry, and where I met my other ‘mentor’ – Ryan Clift, and the incredible atmosphere of Tippling Club.
I was amazed by Ryan’s dishes and creativity. The energy that he had around him and his restaurant sucked me in, and made me even more hungry for knowledge. I learned a lot from him, not just about desserts, but cocktails as well. Since then we’ve become really good friends, and usually I visit him once or twice a year in Singapore.
Through him I made many connections and friendships inBali as well, where I hold classes or pop-up events regularly.
But back to 2016, when I applied for and became the head pastry chef at Albert Adrià’s Michelin-star restaurant Hoja Santa, in Barcelona – and without any pastry qualifications!
I had never had the dream of working in a Michelin-star restaurant, and being realistic, I never thought I would have a chance given that I started with pastry so late, and without any qualifications. But I had the opportunity, and I took it, so I could add and cross it off from my bucket list.
Then after half a year – which was my original plan – it was time to do what I had always wanted.
In 2017, I decided to follow my dream of having a freelance job, and to become an independent pastry consultant. In the past two years I have been travelling around the globe – from New York to Hong Kong – conducting pastry masterclasses, pop-up events and doing pastry consultations.