Dániel Huszár launched Krakout Film studio with his brother four years after obtaining his diploma in the field of animation. Their portfolio features short films and
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Good people, good places | Big picture of gastronomy
In the final episode of our series launched in late October last year, you can meet the economist whose career as a confectioner started with a
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Good people, good places | Big picture of gastronomy
Our gastronomic series is coming to its end soon, but luckily we still have a few inspiring stories up our sleeve. Why is it important to
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Good people, good places | Big picture of gastronomy
Now that the long awaited spring comes closer by the day, and after each warmer day we keep longing for sweater weather even more, we might
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Good people, good places | Big picture of gastronomy
Many people have responded to the changed market circumstances in many different ways: there were some who, in the spirit of quality leisure time, collaborated with
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Good people, good places | Big picture of gastronomy
The expression ‘digitalization in the food industry’ may sound difficult to understand, yet in reality we all know what it means. The most obvious part of
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Good people, good places | Big picture of gastronomy
Effectiveness, identity and being close to nature—these are the three ingredients in which Péter Várvizi sees the future of Hungarian hospitality. Róbert Erdélyi did not compromise
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Good people, good places | Big picture of gastronomy
How does Hungary’s most popular online recipe and food magazine help amateur chefs stuck between the four walls? How does a gastronomic communication expert adapt to
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Good people, good places | Big picture of gastronomy
“No matter how difficult the situation may look at the moment, it’s important that you know this is still your story (…),” says Tamás Szilágyi, one
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Good people, good places | Big picture of gastronomy
In the seventh episode of our series, we present the fixed star of Őriszentpéter, where they cook from what nature gives, may it be thorn or
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