How to make soy rinds and learn everything on gastrophotography | Piqniq pack—Part 9

How to make soy rinds and learn everything on gastrophotography | Piqniq pack—Part 9

Roast lamb and Japanese omelet on the Easter table? Why not? As Easter approaches, celebrities put on their aprons to create a holiday feast with the help of experts, preparing different dishes from classics to unconventional ones. How can a catering business grow with its environment? What “tricks” should we use to get the little ones to like vegetables? And if you’re interested in everything related to gastrophotography and food styling, come to the joint workshop of Piqniq Budapest and Hype&Hyper. Here is the 9th Piqniq pack!

VIDEO SERIES: Get ready for Easter with us!

What do András Wolf and Judit Rezes, Sena and Szabi, Adél Jordán and Hungary’s No.1. fish expert, or Gábor Karalyos and Luca Nyáry have in common? More than their differences; their devotion to quality food for one, for sure.

Easter is one of the nicest family holidays, with very strong (taste) memories for most of us and it’s the perfect opportunity to experiment with different dishes. Not only because veggie and meat lovers, fish and lamb lovers and fans of the exotic cuisine can all enjoy a delicious meal together, but also because cooking together can teach both professionals and amateurs a lot.

How many people sit around the table in Adél Jordán’s family? Can Sena nail the six-braided kalach for the first time? And what surprise meal will Luca Nyáry prepare for her notorious meat-eater family? Click on our videos to find out the answers and many more, where amateurs and pros can both get inspiration.

In the kitchen of Piqniq Budapest, Gábor Wolf and Judit Rezes are preparing roast lamb, dr. Péter Palotás and Adél Jordán are steaming codfish, Luca Nyáry and Gábor Karalyos try their hands at soy rinds, Szabi Szabadfi and Sena are braiding kalach, Marci Keve and Réka Pelsőczy are preparing tamagoyaki and Dóri Somogyi and Paulina Suga are making both a classical and an all-free carrot cake.

PODCAST: Budapest, the ever-changing big city. How can a catering business grow with its environment?

Budapest, as every lively city, is changing all the time, new places open, others close. Entrepreneurs’ needs are changing, as do consumers and trends. Places that connect to the present moment of a city are usually sustainable. Urbanistic professionals are crucial, and the transformation of individual neighborhoods also has an impact on the life of the gastronomic units.

In our 7th episode, we covered this with Bori Koniorczyk, owner and founder of Hosszúlépés. Járunk? and Normafa delikát, and Dávid Vitézy, CEO of Budapest Development Center and acting General Director of Hungarian Museum of Science, Technology and Transport.

VIDEO: Conscious meals for kids—how to make them like the debatable veggies

One of the most challenging tasks in gastronomy is feeding children every day. According to Dóra Havas, good eating habits can only be developed by parents in a carefully planned way, and most importantly, we have to set a good example.

The food blogger uses debatable vegetable, broccoli, to show how a flavor can be so varied when presented in a different texture and new form. When introducing a taste to a child, experts say it can take up to nine times to get them to like it. It takes the same patience to experiment to raise a conscious and healthy eating adult.

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WORKSHOP: CREATE—How to develop your styleWorkshop on gastrophotography and food styling with HYPEANDHYPER

Looks aren’t everything, but we know we eat with our eyes first—be it the cover of a cooking magazine, a commercial or tasting plates of a pop-up event, the visuality of the food should be well considered and unique. That’s why in the second part of HYPEANDHYPER magazine’s workshop series, the focus will be on gastrophotography and food styling; under the guidance of Bianka Geiger, gastro and design manager, designer and theorist, this time László Sebestyén photographer (who has worked for Forbes, Magyar Konyha, HYPEANDHYPER) and Mariann Fodor food stylist (creator of countless cookbooks, commercials and events) will present the visual world of food.

What do you get from this opportunity?

– Find out the rules of how a photo of a dish or restaurant is constructed

– Learn about different photographic tools and techniques

– Gain an insight into the work of a food stylist

– Get ideas on how to get away from the usual visuals

– Try your own creativity

See you at the workshop of Piqniq Budapest and HYPEANDHYPER!

Photos: Piqniq Budapest
Video: Piqniq Budapest—Gergő Sepsi

Piqniq Budapest | Web | Facebook | Instagram

In our regular series, we take a look at the latest content from Piqniq Budapest: watch the new video, listen to exciting podcast conversations, get to know the Piqniq Patrons and deepen your knowledge through current how-to content!

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