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One Day with a great chef

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One Day with a great chef

Haven’t you yet had a chance to spend almost a whole day with a talented Chef and thereby could see the most hidden places of the kitchen while looking over his shoulder? I did get such a chance and I must admit I really liked that experience.  Executive Chef of the Massimo Restaurant, Rudolf Fejes not only spoke about himself, he had also offered me to taste the most delicious relishes his hands had made.

First, I would like to ask about your relation with the culinary art. Nowadays many people who spent three weeks having spoon and some ingredients in their hands like to declare they are Chefs. How do you see your work? Is it just a work or a mission?  

In present time when many TV stations offer various programs about cooking people might get courage to present themselves like being master chefs.  I think that anybody who can use the knife and cook a delicious meal can be a Semi-Chefs. However there is more drudgery and sweat behind the Mastery than you can imagine.

There is a big difference between the Chef and the Master Chef. If the Chef take his job just like a work, guests will only get a meal that will provide him nutrition but that will miss an important ingredient – experience and enjoyment.

On the other side if he considers his work to be a mission, he always tries to create a harmony on the plate – a meal that is a culinary experience for the guests. Everything depends on what the guest gets on his plate. I’m lucky for my job to be my mission. Anyway, environment and type of a restaurant where the Chef cooks are also important. Team of cooks must cooperate and be tuned to the same frequency like their Chef.

 

Now you are a sought-after Chef  who bosses the Italian Restaurant  “Massimo Ristorante”. Was it a long way for you to get to the position of the Executive Chef?

I wouldn’t consider myself to be a sought-after Chef since I have not been often presented in media. Neither I long for being promoted medially although I can understand a certain level of the medialization is necessary.

I also had to absolve a classical procedure of the working process – start from the bottom and move up. I had to work hard to become a Chef. That requires many years of experiences. Man aimed at achieving his goals should be mature and decisive. Executive Chef’s position is more arduous for time and even psychics. It can be done only by somebody who loves his job and considers it to be a mission.

 

How do you recall your beginnings, what was the funniest thing that happened to you?

When I came to Italy as an 18-years old boy, I couldn’t speak Italian. Chef asked me to bring something from the storage but I didn’t understand a word. I stood there and stared on the heap of vegetables meditating about Italian words so I had rather said the thing he wanted wasn’t in the storage.

 

I omitted to ask a crucial question. Why did you decide to be a cook? What motivated you?

When I was supposed to decide which high school to attend, I was lost. My mother suggested me to become a cook. So I studied at the apprentice school with the leaving exam. Then I luckily got a chance to go to Italy and there I discovered passion for culinary.   All those flavours, aromas I couldn’t know as they weren’t known in my country, hit me in that foreign country and I fell in love with cooking. The way they have seen the culinary got me. Later I understood cooking is not about preparing something to eat and get rid of hunger but most of all about  pleasure and enjoyment.

 

I think this question is extraordinary important. When you were deciding about your focusing – why did you choose Italy rather than famous French Cuisine?

I have known Italy thanks to my sister who decided to work and study in Italy and because I have been a big fan of the Italian football. So I visited Italy few times and I started to get insight into the Italian gastronomy as well as Italian people until I got an opportunity to work there. Italian Cuisine has fascinated me so much that I decided for it.

 

Let’s get back to present time and to the Massimo Restaurant. What would you recommend to a newcomer – a guest who can’t orientate in your menu yet. What meal would be the one you draw his or her attention to and advise him or her to have it on his or her table for sure?   

Our menu is adopted to the seasons of the year taking into account availability of the seasonal ingredients because all our meals are prepared exclusively from fresh and quality ingredients imported mostly from Italy. We use Italian flour for our homemade pasta, pizza or bread and pastry too.

Fresh fishes and seafood are imported directly from Italy as well as  Mozzarella di Bufala, Burrata. We offer to our guests also famous Wagyu beef.

Besides the meals à la Carte we are having specialties for  gourmands such as King Crabs, white truffle or prestigious Italian wines. What I would definitely recommend you is a grilled octopus, St. Jacob’s escalope or Seawolf in a salty crust cut and served by our waiter directly in front of your eyes.

 

Could you define your strengths – as a  man and Chef? What is a difference between a cook and an excellent cook?

I am very concentrated in my work. I don’t like accidents, I prefer to have everything under control. Everything must be precise and clean. I act promptly  in order everything to be perfect.

Man can’t become a good Chef from day to day. It is crucial to have good grounds, many years of experiences and of course fantasy. In addition it is important to distinguish quality and fresh food, variety of ingredients and to cook a meal that will be enjoyment both for eyes and  taste  buds. Good cook must have his job for hobby and should be extending his or her creative limits.

 

Peter Fritz

Photos: Martin Havran