Chef, Photographer & Author...
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Fekete
.
Chef Antonio Fekete, of Salon Restaurant in Budapest, has revealed his culinary philosophy as, follows; he has been revolutionizing Hungarian classics implementing his extraordinary creativity coupled with, the re-engineering and renovating of the features of the dishes. He further stated that he changes the colors, textures, preparation, the serving up, and the presentation of the dishes, however, the quintessential of the classic Hungarian recipes are preserved and intact.
Chef, Photographer, the Founder of Design Food, and “one for the books” collector, and wholesaler, E-Retailer,
Antonio Fekete, a book worm, an avid book collector of gastronomic classics and the latest cook books on the market, hosts An E- Business, web-shop site, to distribute books, and sell them, as well as being the executive Chef of Salon Restaurant in Budapest, Hungay.
Born in Kolozsvar, Romania under a politically negative regime, his family had decided to flee to Budapest, Hungary. Chef Antonio studied the culinary arts in Switzerland in 1999 and later, under the late Chef József Szántó in Budapest. Chef Antonio has always been interested in both the culinary arts and photography and particularly the food styling end of photography. He has always had the dream to become to become a professional Gastronomic Photographer and Food Stylist.
Chef Antonio has a Facebook Page entitled Designfood.hu and a webpage: www.cookbooks.hu
He is in the process of creating a web-page of his own, and it should be online by the end of the summer.
Chef Antonio also focused on Design Food, a project which is coming into the spotlight this year. For now, he can only say that one of the services will be taking photos of the presentation.
So, he´s a Chef, a professional photographer, an e-business book retailer and wholesaler and is there anything Chef
Antonio Fekete cannot do ? We hopped a plane to Budapest, to find out once and for all. “This Gentleman Can Cook & Dress a plate !“
Here is our Interview …
.
Face to face... Interview with Antonio Fekete
.
Margaux
Tell us, where were you born and raised.
Antonio
I was born in Kolozsvar, Romania .We were flee to Hungary due to negative political circumstances in the 90’s. Although, I was affected by the changes around me. Looking back, it was an excellent choice and decisive factor in my life. After, primary school, I finished the vocational school specialized for catering.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts?
Antonio
I liked working and helping in the family kitchen, when I was a child. The experience of the tastes, flavours, aromas, colors, has really influenced me and what I have chosen as a profession. My studies done at The Gastronomy Intitute of Budapest, Hungary in 1997.
Margaux
Tell us about your mentors and which countries you have travelled too gastronomically.
Antonio
Unfortunately, my main mentor was the late, Hungarian Chef, József Szántó. He was the person who saw, how committed I was to become a Chef and until now, I have this commitment and energy on the up and up. He helped me a lot when I was in need. During those years a lot of people assisted me in my life. I have always relied on them. I had started to become interested in culinary things quite young. At first, I did a culinary apprenticeship in Switzerland, in 1999, while I was taking part in a cooking competition. After that, I was in cooking contests in Europe annually. The most decisive experiences were in Ireland and Switzerland. In both countries I had the opportunities to work for a while.
Margaux
Can you tell us about your profound interest in photography and how did this develop ?
Antonio
I have always been interested in taking photos of dishes for more than 10 years. It has always been a dream for me. I worked with a lot of people who were responsible for taking photos of dishes so I wanted my dream to come to pass. Last year, in 2013, I decided to start it. I started to study Photograph, by myself in order to begin improving my skills.
Some restaurants such as a Salon restaurant in Budapest, Hungary, I take their photos of the dishes we prepare. I understand the world of presentations and dressage and I have a special style however, the photo taking techniques, illumination and the technical aspects, are lesser known to me. I am going to Photography school so that I can improve these skills. I would like to advance my learning so that I can become a professional Food Stylist and Gastronomic Photographer.
Margaux
You have become very involved with the wholesaling and retailing of culinary books. Tell us more about this compatiable professional interest.
Antonio
I have been collecting cookbooks for a long time so I have uncountable culinary themed books. Due to my knowing numerous cooks, chefs, confectioners, they started to enquire about my books.
They borrowed them; like I was their Library and I saw how much pleasure there is in reading. The idea came to me, which was what about distributing them in Hungary? Finally, I decided to set up a E-Business web shop called www.cookbooks.com.
I been selling books for almost 4 years. I am the only one who has so many choices of cookbooks in Hungary. I am in contact with several publishers and authors and I try to ensure specialty gastronomic topics fulfilling the interests and requests of my clientele.
Margaux
What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Antonio
I find the international TV shows really useful. These professional gastronomical shows influence people from all over the world and their tastes. Furthermore, many people are encouraged to choose a profession in the culinary arts. So I am glad.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
The aesthetics of a presentation is significant, since people judge the dishes by the looks at first. To see things, are as important as the taste. So, both of them work together. Lastly, but not least, it can also influence the guests, effectively, by creating an impact and in consumption as well and as it is about how a chef can serve up and dress the dishes tastefully.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Antonio
In my opinion the plates and how you can decorate the plates are extraordinarily important .You have to standardize dishes in the chosen style. Usually I plan the decorations of the dishes as well during the planning process of the dish. So I can guarantee unified results.
Margaux
What are some of the customers´ feedback on the artistically presented plates at Salon Restaurant ?
Antonio
The feedback is positive in connection with it. A frequent reaction is that they do not dare to eat the dishes because of their beauty. Obviously each dish is made exquisite in the Salon Restaurant.serving and the dishes are in a state of finesse and sublimeness, a basic process at our venue.
Margaux
Tell us about your culinary philosophy at Salon Restaurant in Budapest ?
Antonio
The philosophy of the Salon Restaurant is based on essential classic Hungarian gastronomy. The essence of these dishes at our restaurant, are traditional Hungarian dishes thought over, re-engineered, renovated and reshaped. Additionally, we preserve the most important characteristics of the dishes intact. It's essential to know that the basic feature of dish –as tastes are maintained, however, we change their colors, shapes, textures, preparation and their serving up or dressage of the presentation. The essential Hungarian gastronomy gives us opportunities to put the traditional Hungarian dishes to be observed for all international clientele.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Antonio
When you create a new dish, you have to consider what season it is, while picking ingredients and it is also, quintessential and relevant to ensure the harmony of the tastes. On the top of this, you have to plan the appearance and what is more geometric, the proportions, the hues and colors which play a very important role and how it will be visualized all together. It’s important to mention that ingredients should be transportable, consumable and easily accessible.
Margaux
Who, which chefs do you deem most talented and creative in terms of dressage ?
Antonio
There are many talented Chefs, but my favourite ones are: Quique Dacosta, Mauro Colagreco, Daniel Humm, Anne Sophie Pic, Ben Shewry, Peter Gilmore, Peter Goossens, Andoni Luis Aduriz, Sergio Herman etc.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etcetra ?
Antonio
My sources of inspiration are geometric shapes, colors and their role play. Obviously, I get useful ideas from books, since every week you can see newly published books from around the world which help me follow the actual trends and styles.
Margaux
Which means do you believe you lack to hone your skills in visual design and want to improve upon ? Weaknesses ?
Antonio
Well, there is a lack of education and implementation in serving . I intend to brief people how important it is. I try to grasp opportunities to create something unforgettable. I am passion driven.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Antonio
Well, it is a difficult question. But the most important is that an ideal chef needs to have the same attitude in quality as we have. Then we start an intensive course when we teach indepthly, the new chef, how things work here, “the ropes” and which method he use, each way of cooking preparation, is presented by me for the new staff. It takes a long time, but it's quintessential to the Team as a whole and our clientele quality standards.
This part of our profession should be improved more and taught at the present training at culinary institutes, and the next generation as well. In many restaurants they do not work to obtain better visual appearance of the dishes they serve.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible flowers ? Etcetera.
Antonio
I can say we use all of them. It is an important criteria, that like everything that is edible, be on the plates. Besides, there is no condition or limitation but it is important to emphasize that nothing can be exaggerated. Gold foil is rarely used. However, it is not the most important thing. The easy layout is an important factor for me. You can recognize almost everything which is on the plate inspite of having a sophisticated visual solution in serving up. I like flowers but I handle with care their quantity. My plates are not flowery gardens.
Margaux
Do you believe that at Culinary Institute, your training in presentations, was profound enough?
Antonio
It is totally not enough. Serving up, or presentations or dressage is an art which you can acquire over the years and you need to have a sense as to finesse, refinement and beauty. There are things which you can learn and there are things given to you, genetically when you were born. In the schools of Western Europe, culinary students, are taught, how to serve the dishes. It is important to start it in time as well.
Margaux
Do you regularly photograph all of your presentations ?
Antonio
Not on a daily basis. We arrange a day when we can take photos of the dishes that are on the menu. The whole team takes part in the process such as in cooking. When it is finished, I dress the plates and take photographs. It is a great moment for us.
Margaux
If not, who does your photography ? An amateur or a professional ?
Antonio
Much fewer photographers have been working for us since I have been taking the photos. A professional photographer’s help was one of the methods we used a long ago.
Margaux
Do you have a website ? Blog ? Where do you show all your accomplishments ?
Antonio
At the moment, I am working on a photo webpage. It will be ready with a blog in approximately 1 month or 1 and a half, to 2 months. It is being planned by me theoretically but its carried out by an IT company according to my requests. I will have a professional and special webpage visually. I can’t wait. You can find photos on my Facebook page called Designfood.hu. My web shop page is: www.cookbooks.hu
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
One of my dream trips had come true. I have been to the USA, and I have tasted Chef Daniel Humm’s menu of Eleven Madison Park Restaurant in Manhattan, New York City.
My next dream is to travel to Japan. I have been fond of Japanese culture since I was a child. I feel a connecting link for their society, and gastronomic aesthetics, and their epicurism and the people.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Antonio
I would like to improve in my own skills, in the year of 2014 and to continue in the same way with my team. Furthermore, I want to have more time for my private life and more time to attend to my health which is difficult enough because of the work.
I will have finished setting up my bookshop by 2015 in Downtown Budapest as well. Finally, I will have finished, Photography Institute by 2015, which I have always wanted to do.
Margaux
Have you been authoring any books to date ?
Antonio
I have been a guest author in some books and magazines. I am planning to publish a quality cookbook with a Chef friend which will be a unique experience.
Margaux
Chefs often take a few detours in related epicurean activities. Could you tell us about DesignFood ?
Antonio
Designfood is a complex project which, shall come into the spotlight this year and it will be extraordinaire. At the moment. I can only say, that one of the services of Designfood will be taking photos of exquisitely dressed and presented dishes. More information shall be revealed at a later date.
Margaux
How many culinary and gastronomic related books have you collected ?
Antonio
It is a huge quantity which I have never counted. Not a lot of people have as many books as me; about numerous top gastronomic themes in Hungary, including those collections, which I am selling.
Margaux
Last but not least; which indigenious Hungarian products do you employ in your culinary specialties at Salon Restaurant ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Antonio
Our choices in Hungarian ingredients are presented by special suppliers who bring them freshly every week I am in connection with numerous producers of all types, and there are new products all the time offered, in meats, vegetables etc.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Fekete had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef, Photographer & Author...
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Fekete
.
Chef Antonio Fekete, of Salon Restaurant in Budapest, has revealed his culinary philosophy as, follows; he has been revolutionizing Hungarian classics implementing his extraordinary creativity coupled with, the re-engineering and renovating of the features of the dishes. He further stated that he changes the colors, textures, preparation, the serving up, and the presentation of the dishes, however, the quintessential of the classic Hungarian recipes are preserved and intact.
Chef, Photographer, the Founder of Design Food, and “one for the books” collector, and wholesaler, E-Retailer,
Antonio Fekete, a book worm, an avid book collector of gastronomic classics and the latest cook books on the market, hosts An E- Business, web-shop site, to distribute books, and sell them, as well as being the executive Chef of Salon Restaurant in Budapest, Hungay.
Born in Kolozsvar, Romania under a politically negative regime, his family had decided to flee to Budapest, Hungary. Chef Antonio studied the culinary arts in Switzerland in 1999 and later, under the late Chef József Szántó in Budapest. Chef Antonio has always been interested in both the culinary arts and photography and particularly the food styling end of photography. He has always had the dream to become to become a professional Gastronomic Photographer and Food Stylist.
Chef Antonio has a Facebook Page entitled Designfood.hu and a webpage: www.cookbooks.hu
He is in the process of creating a web-page of his own, and it should be online by the end of the summer.
Chef Antonio also focused on Design Food, a project which is coming into the spotlight this year. For now, he can only say that one of the services will be taking photos of the presentation.
So, he´s a Chef, a professional photographer, an e-business book retailer and wholesaler and is there anything Chef
Antonio Fekete cannot do ? We hopped a plane to Budapest, to find out once and for all. “This Gentleman Can Cook & Dress a plate !“
Here is our Interview …
.
Face to face... Interview with Antonio Fekete
.
Margaux
Tell us, where were you born and raised.
Antonio
I was born in Kolozsvar, Romania .We were flee to Hungary due to negative political circumstances in the 90’s. Although, I was affected by the changes around me. Looking back, it was an excellent choice and decisive factor in my life. After, primary school, I finished the vocational school specialized for catering.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts?
Antonio
I liked working and helping in the family kitchen, when I was a child. The experience of the tastes, flavours, aromas, colors, has really influenced me and what I have chosen as a profession. My studies done at The Gastronomy Intitute of Budapest, Hungary in 1997.
Margaux
Tell us about your mentors and which countries you have travelled too gastronomically.
Antonio
Unfortunately, my main mentor was the late, Hungarian Chef, József Szántó. He was the person who saw, how committed I was to become a Chef and until now, I have this commitment and energy on the up and up. He helped me a lot when I was in need. During those years a lot of people assisted me in my life. I have always relied on them. I had started to become interested in culinary things quite young. At first, I did a culinary apprenticeship in Switzerland, in 1999, while I was taking part in a cooking competition. After that, I was in cooking contests in Europe annually. The most decisive experiences were in Ireland and Switzerland. In both countries I had the opportunities to work for a while.
Margaux
Can you tell us about your profound interest in photography and how did this develop ?
Antonio
I have always been interested in taking photos of dishes for more than 10 years. It has always been a dream for me. I worked with a lot of people who were responsible for taking photos of dishes so I wanted my dream to come to pass. Last year, in 2013, I decided to start it. I started to study Photograph, by myself in order to begin improving my skills.
Some restaurants such as a Salon restaurant in Budapest, Hungary, I take their photos of the dishes we prepare. I understand the world of presentations and dressage and I have a special style however, the photo taking techniques, illumination and the technical aspects, are lesser known to me. I am going to Photography school so that I can improve these skills. I would like to advance my learning so that I can become a professional Food Stylist and Gastronomic Photographer.
Margaux
You have become very involved with the wholesaling and retailing of culinary books. Tell us more about this compatiable professional interest.
Antonio
I have been collecting cookbooks for a long time so I have uncountable culinary themed books. Due to my knowing numerous cooks, chefs, confectioners, they started to enquire about my books.
They borrowed them; like I was their Library and I saw how much pleasure there is in reading. The idea came to me, which was what about distributing them in Hungary? Finally, I decided to set up a E-Business web shop called www.cookbooks.com.
I been selling books for almost 4 years. I am the only one who has so many choices of cookbooks in Hungary. I am in contact with several publishers and authors and I try to ensure specialty gastronomic topics fulfilling the interests and requests of my clientele.
Margaux
What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Antonio
I find the international TV shows really useful. These professional gastronomical shows influence people from all over the world and their tastes. Furthermore, many people are encouraged to choose a profession in the culinary arts. So I am glad.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
The aesthetics of a presentation is significant, since people judge the dishes by the looks at first. To see things, are as important as the taste. So, both of them work together. Lastly, but not least, it can also influence the guests, effectively, by creating an impact and in consumption as well and as it is about how a chef can serve up and dress the dishes tastefully.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Antonio
In my opinion the plates and how you can decorate the plates are extraordinarily important .You have to standardize dishes in the chosen style. Usually I plan the decorations of the dishes as well during the planning process of the dish. So I can guarantee unified results.
Margaux
What are some of the customers´ feedback on the artistically presented plates at Salon Restaurant ?
Antonio
The feedback is positive in connection with it. A frequent reaction is that they do not dare to eat the dishes because of their beauty. Obviously each dish is made exquisite in the Salon Restaurant.serving and the dishes are in a state of finesse and sublimeness, a basic process at our venue.
Margaux
Tell us about your culinary philosophy at Salon Restaurant in Budapest ?
Antonio
The philosophy of the Salon Restaurant is based on essential classic Hungarian gastronomy. The essence of these dishes at our restaurant, are traditional Hungarian dishes thought over, re-engineered, renovated and reshaped. Additionally, we preserve the most important characteristics of the dishes intact. It's essential to know that the basic feature of dish –as tastes are maintained, however, we change their colors, shapes, textures, preparation and their serving up or dressage of the presentation. The essential Hungarian gastronomy gives us opportunities to put the traditional Hungarian dishes to be observed for all international clientele.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Antonio
When you create a new dish, you have to consider what season it is, while picking ingredients and it is also, quintessential and relevant to ensure the harmony of the tastes. On the top of this, you have to plan the appearance and what is more geometric, the proportions, the hues and colors which play a very important role and how it will be visualized all together. It’s important to mention that ingredients should be transportable, consumable and easily accessible.
Margaux
Who, which chefs do you deem most talented and creative in terms of dressage ?
Antonio
There are many talented Chefs, but my favourite ones are: Quique Dacosta, Mauro Colagreco, Daniel Humm, Anne Sophie Pic, Ben Shewry, Peter Gilmore, Peter Goossens, Andoni Luis Aduriz, Sergio Herman etc.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etcetra ?
Antonio
My sources of inspiration are geometric shapes, colors and their role play. Obviously, I get useful ideas from books, since every week you can see newly published books from around the world which help me follow the actual trends and styles.
Margaux
Which means do you believe you lack to hone your skills in visual design and want to improve upon ? Weaknesses ?
Antonio
Well, there is a lack of education and implementation in serving . I intend to brief people how important it is. I try to grasp opportunities to create something unforgettable. I am passion driven.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Antonio
Well, it is a difficult question. But the most important is that an ideal chef needs to have the same attitude in quality as we have. Then we start an intensive course when we teach indepthly, the new chef, how things work here, “the ropes” and which method he use, each way of cooking preparation, is presented by me for the new staff. It takes a long time, but it's quintessential to the Team as a whole and our clientele quality standards.
This part of our profession should be improved more and taught at the present training at culinary institutes, and the next generation as well. In many restaurants they do not work to obtain better visual appearance of the dishes they serve.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible flowers ? Etcetera.
Antonio
I can say we use all of them. It is an important criteria, that like everything that is edible, be on the plates. Besides, there is no condition or limitation but it is important to emphasize that nothing can be exaggerated. Gold foil is rarely used. However, it is not the most important thing. The easy layout is an important factor for me. You can recognize almost everything which is on the plate inspite of having a sophisticated visual solution in serving up. I like flowers but I handle with care their quantity. My plates are not flowery gardens.
Margaux
Do you believe that at Culinary Institute, your training in presentations, was profound enough?
Antonio
It is totally not enough. Serving up, or presentations or dressage is an art which you can acquire over the years and you need to have a sense as to finesse, refinement and beauty. There are things which you can learn and there are things given to you, genetically when you were born. In the schools of Western Europe, culinary students, are taught, how to serve the dishes. It is important to start it in time as well.
Margaux
Do you regularly photograph all of your presentations ?
Antonio
Not on a daily basis. We arrange a day when we can take photos of the dishes that are on the menu. The whole team takes part in the process such as in cooking. When it is finished, I dress the plates and take photographs. It is a great moment for us.
Margaux
If not, who does your photography ? An amateur or a professional ?
Antonio
Much fewer photographers have been working for us since I have been taking the photos. A professional photographer’s help was one of the methods we used a long ago.
Margaux
Do you have a website ? Blog ? Where do you show all your accomplishments ?
Antonio
At the moment, I am working on a photo webpage. It will be ready with a blog in approximately 1 month or 1 and a half, to 2 months. It is being planned by me theoretically but its carried out by an IT company according to my requests. I will have a professional and special webpage visually. I can’t wait. You can find photos on my Facebook page called Designfood.hu. My web shop page is: www.cookbooks.hu
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
One of my dream trips had come true. I have been to the USA, and I have tasted Chef Daniel Humm’s menu of Eleven Madison Park Restaurant in Manhattan, New York City.
My next dream is to travel to Japan. I have been fond of Japanese culture since I was a child. I feel a connecting link for their society, and gastronomic aesthetics, and their epicurism and the people.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Antonio
I would like to improve in my own skills, in the year of 2014 and to continue in the same way with my team. Furthermore, I want to have more time for my private life and more time to attend to my health which is difficult enough because of the work.
I will have finished setting up my bookshop by 2015 in Downtown Budapest as well. Finally, I will have finished, Photography Institute by 2015, which I have always wanted to do.
Margaux
Have you been authoring any books to date ?
Antonio
I have been a guest author in some books and magazines. I am planning to publish a quality cookbook with a Chef friend which will be a unique experience.
Margaux
Chefs often take a few detours in related epicurean activities. Could you tell us about DesignFood ?
Antonio
Designfood is a complex project which, shall come into the spotlight this year and it will be extraordinaire. At the moment. I can only say, that one of the services of Designfood will be taking photos of exquisitely dressed and presented dishes. More information shall be revealed at a later date.
Margaux
How many culinary and gastronomic related books have you collected ?
Antonio
It is a huge quantity which I have never counted. Not a lot of people have as many books as me; about numerous top gastronomic themes in Hungary, including those collections, which I am selling.
Margaux
Last but not least; which indigenious Hungarian products do you employ in your culinary specialties at Salon Restaurant ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Antonio
Our choices in Hungarian ingredients are presented by special suppliers who bring them freshly every week I am in connection with numerous producers of all types, and there are new products all the time offered, in meats, vegetables etc.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Fekete had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef, Photographer & Author...
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Fekete
.
Chef Antonio Fekete, of Salon Restaurant in Budapest, has revealed his culinary philosophy as, follows; he has been revolutionizing Hungarian classics implementing his extraordinary creativity coupled with, the re-engineering and renovating of the features of the dishes. He further stated that he changes the colors, textures, preparation, the serving up, and the presentation of the dishes, however, the quintessential of the classic Hungarian recipes are preserved and intact.
Chef, Photographer, the Founder of Design Food, and “one for the books” collector, and wholesaler, E-Retailer,
Antonio Fekete, a book worm, an avid book collector of gastronomic classics and the latest cook books on the market, hosts An E- Business, web-shop site, to distribute books, and sell them, as well as being the executive Chef of Salon Restaurant in Budapest, Hungay.
Born in Kolozsvar, Romania under a politically negative regime, his family had decided to flee to Budapest, Hungary. Chef Antonio studied the culinary arts in Switzerland in 1999 and later, under the late Chef József Szántó in Budapest. Chef Antonio has always been interested in both the culinary arts and photography and particularly the food styling end of photography. He has always had the dream to become to become a professional Gastronomic Photographer and Food Stylist.
Chef Antonio has a Facebook Page entitled Designfood.hu and a webpage: www.cookbooks.hu
He is in the process of creating a web-page of his own, and it should be online by the end of the summer.
Chef Antonio also focused on Design Food, a project which is coming into the spotlight this year. For now, he can only say that one of the services will be taking photos of the presentation.
So, he´s a Chef, a professional photographer, an e-business book retailer and wholesaler and is there anything Chef
Antonio Fekete cannot do ? We hopped a plane to Budapest, to find out once and for all. “This Gentleman Can Cook & Dress a plate !“
Here is our Interview …
.
Face to face... Interview with Antonio Fekete
.
Margaux
Tell us, where were you born and raised.
Antonio
I was born in Kolozsvar, Romania .We were flee to Hungary due to negative political circumstances in the 90’s. Although, I was affected by the changes around me. Looking back, it was an excellent choice and decisive factor in my life. After, primary school, I finished the vocational school specialized for catering.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts?
Antonio
I liked working and helping in the family kitchen, when I was a child. The experience of the tastes, flavours, aromas, colors, has really influenced me and what I have chosen as a profession. My studies done at The Gastronomy Intitute of Budapest, Hungary in 1997.
Margaux
Tell us about your mentors and which countries you have travelled too gastronomically.
Antonio
Unfortunately, my main mentor was the late, Hungarian Chef, József Szántó. He was the person who saw, how committed I was to become a Chef and until now, I have this commitment and energy on the up and up. He helped me a lot when I was in need. During those years a lot of people assisted me in my life. I have always relied on them. I had started to become interested in culinary things quite young. At first, I did a culinary apprenticeship in Switzerland, in 1999, while I was taking part in a cooking competition. After that, I was in cooking contests in Europe annually. The most decisive experiences were in Ireland and Switzerland. In both countries I had the opportunities to work for a while.
Margaux
Can you tell us about your profound interest in photography and how did this develop ?
Antonio
I have always been interested in taking photos of dishes for more than 10 years. It has always been a dream for me. I worked with a lot of people who were responsible for taking photos of dishes so I wanted my dream to come to pass. Last year, in 2013, I decided to start it. I started to study Photograph, by myself in order to begin improving my skills.
Some restaurants such as a Salon restaurant in Budapest, Hungary, I take their photos of the dishes we prepare. I understand the world of presentations and dressage and I have a special style however, the photo taking techniques, illumination and the technical aspects, are lesser known to me. I am going to Photography school so that I can improve these skills. I would like to advance my learning so that I can become a professional Food Stylist and Gastronomic Photographer.
Margaux
You have become very involved with the wholesaling and retailing of culinary books. Tell us more about this compatiable professional interest.
Antonio
I have been collecting cookbooks for a long time so I have uncountable culinary themed books. Due to my knowing numerous cooks, chefs, confectioners, they started to enquire about my books.
They borrowed them; like I was their Library and I saw how much pleasure there is in reading. The idea came to me, which was what about distributing them in Hungary? Finally, I decided to set up a E-Business web shop called www.cookbooks.com.
I been selling books for almost 4 years. I am the only one who has so many choices of cookbooks in Hungary. I am in contact with several publishers and authors and I try to ensure specialty gastronomic topics fulfilling the interests and requests of my clientele.
Margaux
What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Antonio
I find the international TV shows really useful. These professional gastronomical shows influence people from all over the world and their tastes. Furthermore, many people are encouraged to choose a profession in the culinary arts. So I am glad.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
The aesthetics of a presentation is significant, since people judge the dishes by the looks at first. To see things, are as important as the taste. So, both of them work together. Lastly, but not least, it can also influence the guests, effectively, by creating an impact and in consumption as well and as it is about how a chef can serve up and dress the dishes tastefully.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Antonio
In my opinion the plates and how you can decorate the plates are extraordinarily important .You have to standardize dishes in the chosen style. Usually I plan the decorations of the dishes as well during the planning process of the dish. So I can guarantee unified results.
Margaux
What are some of the customers´ feedback on the artistically presented plates at Salon Restaurant ?
Antonio
The feedback is positive in connection with it. A frequent reaction is that they do not dare to eat the dishes because of their beauty. Obviously each dish is made exquisite in the Salon Restaurant.serving and the dishes are in a state of finesse and sublimeness, a basic process at our venue.
Margaux
Tell us about your culinary philosophy at Salon Restaurant in Budapest ?
Antonio
The philosophy of the Salon Restaurant is based on essential classic Hungarian gastronomy. The essence of these dishes at our restaurant, are traditional Hungarian dishes thought over, re-engineered, renovated and reshaped. Additionally, we preserve the most important characteristics of the dishes intact. It's essential to know that the basic feature of dish –as tastes are maintained, however, we change their colors, shapes, textures, preparation and their serving up or dressage of the presentation. The essential Hungarian gastronomy gives us opportunities to put the traditional Hungarian dishes to be observed for all international clientele.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Antonio
When you create a new dish, you have to consider what season it is, while picking ingredients and it is also, quintessential and relevant to ensure the harmony of the tastes. On the top of this, you have to plan the appearance and what is more geometric, the proportions, the hues and colors which play a very important role and how it will be visualized all together. It’s important to mention that ingredients should be transportable, consumable and easily accessible.
Margaux
Who, which chefs do you deem most talented and creative in terms of dressage ?
Antonio
There are many talented Chefs, but my favourite ones are: Quique Dacosta, Mauro Colagreco, Daniel Humm, Anne Sophie Pic, Ben Shewry, Peter Gilmore, Peter Goossens, Andoni Luis Aduriz, Sergio Herman etc.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etcetra ?
Antonio
My sources of inspiration are geometric shapes, colors and their role play. Obviously, I get useful ideas from books, since every week you can see newly published books from around the world which help me follow the actual trends and styles.
Margaux
Which means do you believe you lack to hone your skills in visual design and want to improve upon ? Weaknesses ?
Antonio
Well, there is a lack of education and implementation in serving . I intend to brief people how important it is. I try to grasp opportunities to create something unforgettable. I am passion driven.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Antonio
Well, it is a difficult question. But the most important is that an ideal chef needs to have the same attitude in quality as we have. Then we start an intensive course when we teach indepthly, the new chef, how things work here, “the ropes” and which method he use, each way of cooking preparation, is presented by me for the new staff. It takes a long time, but it's quintessential to the Team as a whole and our clientele quality standards.
This part of our profession should be improved more and taught at the present training at culinary institutes, and the next generation as well. In many restaurants they do not work to obtain better visual appearance of the dishes they serve.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible flowers ? Etcetera.
Antonio
I can say we use all of them. It is an important criteria, that like everything that is edible, be on the plates. Besides, there is no condition or limitation but it is important to emphasize that nothing can be exaggerated. Gold foil is rarely used. However, it is not the most important thing. The easy layout is an important factor for me. You can recognize almost everything which is on the plate inspite of having a sophisticated visual solution in serving up. I like flowers but I handle with care their quantity. My plates are not flowery gardens.
Margaux
Do you believe that at Culinary Institute, your training in presentations, was profound enough?
Antonio
It is totally not enough. Serving up, or presentations or dressage is an art which you can acquire over the years and you need to have a sense as to finesse, refinement and beauty. There are things which you can learn and there are things given to you, genetically when you were born. In the schools of Western Europe, culinary students, are taught, how to serve the dishes. It is important to start it in time as well.
Margaux
Do you regularly photograph all of your presentations ?
Antonio
Not on a daily basis. We arrange a day when we can take photos of the dishes that are on the menu. The whole team takes part in the process such as in cooking. When it is finished, I dress the plates and take photographs. It is a great moment for us.
Margaux
If not, who does your photography ? An amateur or a professional ?
Antonio
Much fewer photographers have been working for us since I have been taking the photos. A professional photographer’s help was one of the methods we used a long ago.
Margaux
Do you have a website ? Blog ? Where do you show all your accomplishments ?
Antonio
At the moment, I am working on a photo webpage. It will be ready with a blog in approximately 1 month or 1 and a half, to 2 months. It is being planned by me theoretically but its carried out by an IT company according to my requests. I will have a professional and special webpage visually. I can’t wait. You can find photos on my Facebook page called Designfood.hu. My web shop page is: www.cookbooks.hu
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
One of my dream trips had come true. I have been to the USA, and I have tasted Chef Daniel Humm’s menu of Eleven Madison Park Restaurant in Manhattan, New York City.
My next dream is to travel to Japan. I have been fond of Japanese culture since I was a child. I feel a connecting link for their society, and gastronomic aesthetics, and their epicurism and the people.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Antonio
I would like to improve in my own skills, in the year of 2014 and to continue in the same way with my team. Furthermore, I want to have more time for my private life and more time to attend to my health which is difficult enough because of the work.
I will have finished setting up my bookshop by 2015 in Downtown Budapest as well. Finally, I will have finished, Photography Institute by 2015, which I have always wanted to do.
Margaux
Have you been authoring any books to date ?
Antonio
I have been a guest author in some books and magazines. I am planning to publish a quality cookbook with a Chef friend which will be a unique experience.
Margaux
Chefs often take a few detours in related epicurean activities. Could you tell us about DesignFood ?
Antonio
Designfood is a complex project which, shall come into the spotlight this year and it will be extraordinaire. At the moment. I can only say, that one of the services of Designfood will be taking photos of exquisitely dressed and presented dishes. More information shall be revealed at a later date.
Margaux
How many culinary and gastronomic related books have you collected ?
Antonio
It is a huge quantity which I have never counted. Not a lot of people have as many books as me; about numerous top gastronomic themes in Hungary, including those collections, which I am selling.
Margaux
Last but not least; which indigenious Hungarian products do you employ in your culinary specialties at Salon Restaurant ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Antonio
Our choices in Hungarian ingredients are presented by special suppliers who bring them freshly every week I am in connection with numerous producers of all types, and there are new products all the time offered, in meats, vegetables etc.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Fekete had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef, Photographer & Author...
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Fekete
.
Chef Antonio Fekete, of Salon Restaurant in Budapest, has revealed his culinary philosophy as, follows; he has been revolutionizing Hungarian classics implementing his extraordinary creativity coupled with, the re-engineering and renovating of the features of the dishes. He further stated that he changes the colors, textures, preparation, the serving up, and the presentation of the dishes, however, the quintessential of the classic Hungarian recipes are preserved and intact.
Chef, Photographer, the Founder of Design Food, and “one for the books” collector, and wholesaler, E-Retailer,
Antonio Fekete, a book worm, an avid book collector of gastronomic classics and the latest cook books on the market, hosts An E- Business, web-shop site, to distribute books, and sell them, as well as being the executive Chef of Salon Restaurant in Budapest, Hungay.
Born in Kolozsvar, Romania under a politically negative regime, his family had decided to flee to Budapest, Hungary. Chef Antonio studied the culinary arts in Switzerland in 1999 and later, under the late Chef József Szántó in Budapest. Chef Antonio has always been interested in both the culinary arts and photography and particularly the food styling end of photography. He has always had the dream to become to become a professional Gastronomic Photographer and Food Stylist.
Chef Antonio has a Facebook Page entitled Designfood.hu and a webpage: www.cookbooks.hu
He is in the process of creating a web-page of his own, and it should be online by the end of the summer.
Chef Antonio also focused on Design Food, a project which is coming into the spotlight this year. For now, he can only say that one of the services will be taking photos of the presentation.
So, he´s a Chef, a professional photographer, an e-business book retailer and wholesaler and is there anything Chef
Antonio Fekete cannot do ? We hopped a plane to Budapest, to find out once and for all. “This Gentleman Can Cook & Dress a plate !“
Here is our Interview …
.
Face to face... Interview with Antonio Fekete
.
Margaux
Tell us, where were you born and raised.
Antonio
I was born in Kolozsvar, Romania .We were flee to Hungary due to negative political circumstances in the 90’s. Although, I was affected by the changes around me. Looking back, it was an excellent choice and decisive factor in my life. After, primary school, I finished the vocational school specialized for catering.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts?
Antonio
I liked working and helping in the family kitchen, when I was a child. The experience of the tastes, flavours, aromas, colors, has really influenced me and what I have chosen as a profession. My studies done at The Gastronomy Intitute of Budapest, Hungary in 1997.
Margaux
Tell us about your mentors and which countries you have travelled too gastronomically.
Antonio
Unfortunately, my main mentor was the late, Hungarian Chef, József Szántó. He was the person who saw, how committed I was to become a Chef and until now, I have this commitment and energy on the up and up. He helped me a lot when I was in need. During those years a lot of people assisted me in my life. I have always relied on them. I had started to become interested in culinary things quite young. At first, I did a culinary apprenticeship in Switzerland, in 1999, while I was taking part in a cooking competition. After that, I was in cooking contests in Europe annually. The most decisive experiences were in Ireland and Switzerland. In both countries I had the opportunities to work for a while.
Margaux
Can you tell us about your profound interest in photography and how did this develop ?
Antonio
I have always been interested in taking photos of dishes for more than 10 years. It has always been a dream for me. I worked with a lot of people who were responsible for taking photos of dishes so I wanted my dream to come to pass. Last year, in 2013, I decided to start it. I started to study Photograph, by myself in order to begin improving my skills.
Some restaurants such as a Salon restaurant in Budapest, Hungary, I take their photos of the dishes we prepare. I understand the world of presentations and dressage and I have a special style however, the photo taking techniques, illumination and the technical aspects, are lesser known to me. I am going to Photography school so that I can improve these skills. I would like to advance my learning so that I can become a professional Food Stylist and Gastronomic Photographer.
Margaux
You have become very involved with the wholesaling and retailing of culinary books. Tell us more about this compatiable professional interest.
Antonio
I have been collecting cookbooks for a long time so I have uncountable culinary themed books. Due to my knowing numerous cooks, chefs, confectioners, they started to enquire about my books.
They borrowed them; like I was their Library and I saw how much pleasure there is in reading. The idea came to me, which was what about distributing them in Hungary? Finally, I decided to set up a E-Business web shop called www.cookbooks.com.
I been selling books for almost 4 years. I am the only one who has so many choices of cookbooks in Hungary. I am in contact with several publishers and authors and I try to ensure specialty gastronomic topics fulfilling the interests and requests of my clientele.
Margaux
What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Antonio
I find the international TV shows really useful. These professional gastronomical shows influence people from all over the world and their tastes. Furthermore, many people are encouraged to choose a profession in the culinary arts. So I am glad.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
The aesthetics of a presentation is significant, since people judge the dishes by the looks at first. To see things, are as important as the taste. So, both of them work together. Lastly, but not least, it can also influence the guests, effectively, by creating an impact and in consumption as well and as it is about how a chef can serve up and dress the dishes tastefully.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Antonio
In my opinion the plates and how you can decorate the plates are extraordinarily important .You have to standardize dishes in the chosen style. Usually I plan the decorations of the dishes as well during the planning process of the dish. So I can guarantee unified results.
Margaux
What are some of the customers´ feedback on the artistically presented plates at Salon Restaurant ?
Antonio
The feedback is positive in connection with it. A frequent reaction is that they do not dare to eat the dishes because of their beauty. Obviously each dish is made exquisite in the Salon Restaurant.serving and the dishes are in a state of finesse and sublimeness, a basic process at our venue.
Margaux
Tell us about your culinary philosophy at Salon Restaurant in Budapest ?
Antonio
The philosophy of the Salon Restaurant is based on essential classic Hungarian gastronomy. The essence of these dishes at our restaurant, are traditional Hungarian dishes thought over, re-engineered, renovated and reshaped. Additionally, we preserve the most important characteristics of the dishes intact. It's essential to know that the basic feature of dish –as tastes are maintained, however, we change their colors, shapes, textures, preparation and their serving up or dressage of the presentation. The essential Hungarian gastronomy gives us opportunities to put the traditional Hungarian dishes to be observed for all international clientele.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Antonio
When you create a new dish, you have to consider what season it is, while picking ingredients and it is also, quintessential and relevant to ensure the harmony of the tastes. On the top of this, you have to plan the appearance and what is more geometric, the proportions, the hues and colors which play a very important role and how it will be visualized all together. It’s important to mention that ingredients should be transportable, consumable and easily accessible.
Margaux
Who, which chefs do you deem most talented and creative in terms of dressage ?
Antonio
There are many talented Chefs, but my favourite ones are: Quique Dacosta, Mauro Colagreco, Daniel Humm, Anne Sophie Pic, Ben Shewry, Peter Gilmore, Peter Goossens, Andoni Luis Aduriz, Sergio Herman etc.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etcetra ?
Antonio
My sources of inspiration are geometric shapes, colors and their role play. Obviously, I get useful ideas from books, since every week you can see newly published books from around the world which help me follow the actual trends and styles.
Margaux
Which means do you believe you lack to hone your skills in visual design and want to improve upon ? Weaknesses ?
Antonio
Well, there is a lack of education and implementation in serving . I intend to brief people how important it is. I try to grasp opportunities to create something unforgettable. I am passion driven.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Antonio
Well, it is a difficult question. But the most important is that an ideal chef needs to have the same attitude in quality as we have. Then we start an intensive course when we teach indepthly, the new chef, how things work here, “the ropes” and which method he use, each way of cooking preparation, is presented by me for the new staff. It takes a long time, but it's quintessential to the Team as a whole and our clientele quality standards.
This part of our profession should be improved more and taught at the present training at culinary institutes, and the next generation as well. In many restaurants they do not work to obtain better visual appearance of the dishes they serve.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible flowers ? Etcetera.
Antonio
I can say we use all of them. It is an important criteria, that like everything that is edible, be on the plates. Besides, there is no condition or limitation but it is important to emphasize that nothing can be exaggerated. Gold foil is rarely used. However, it is not the most important thing. The easy layout is an important factor for me. You can recognize almost everything which is on the plate inspite of having a sophisticated visual solution in serving up. I like flowers but I handle with care their quantity. My plates are not flowery gardens.
Margaux
Do you believe that at Culinary Institute, your training in presentations, was profound enough?
Antonio
It is totally not enough. Serving up, or presentations or dressage is an art which you can acquire over the years and you need to have a sense as to finesse, refinement and beauty. There are things which you can learn and there are things given to you, genetically when you were born. In the schools of Western Europe, culinary students, are taught, how to serve the dishes. It is important to start it in time as well.
Margaux
Do you regularly photograph all of your presentations ?
Antonio
Not on a daily basis. We arrange a day when we can take photos of the dishes that are on the menu. The whole team takes part in the process such as in cooking. When it is finished, I dress the plates and take photographs. It is a great moment for us.
Margaux
If not, who does your photography ? An amateur or a professional ?
Antonio
Much fewer photographers have been working for us since I have been taking the photos. A professional photographer’s help was one of the methods we used a long ago.
Margaux
Do you have a website ? Blog ? Where do you show all your accomplishments ?
Antonio
At the moment, I am working on a photo webpage. It will be ready with a blog in approximately 1 month or 1 and a half, to 2 months. It is being planned by me theoretically but its carried out by an IT company according to my requests. I will have a professional and special webpage visually. I can’t wait. You can find photos on my Facebook page called Designfood.hu. My web shop page is: www.cookbooks.hu
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
One of my dream trips had come true. I have been to the USA, and I have tasted Chef Daniel Humm’s menu of Eleven Madison Park Restaurant in Manhattan, New York City.
My next dream is to travel to Japan. I have been fond of Japanese culture since I was a child. I feel a connecting link for their society, and gastronomic aesthetics, and their epicurism and the people.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Antonio
I would like to improve in my own skills, in the year of 2014 and to continue in the same way with my team. Furthermore, I want to have more time for my private life and more time to attend to my health which is difficult enough because of the work.
I will have finished setting up my bookshop by 2015 in Downtown Budapest as well. Finally, I will have finished, Photography Institute by 2015, which I have always wanted to do.
Margaux
Have you been authoring any books to date ?
Antonio
I have been a guest author in some books and magazines. I am planning to publish a quality cookbook with a Chef friend which will be a unique experience.
Margaux
Chefs often take a few detours in related epicurean activities. Could you tell us about DesignFood ?
Antonio
Designfood is a complex project which, shall come into the spotlight this year and it will be extraordinaire. At the moment. I can only say, that one of the services of Designfood will be taking photos of exquisitely dressed and presented dishes. More information shall be revealed at a later date.
Margaux
How many culinary and gastronomic related books have you collected ?
Antonio
It is a huge quantity which I have never counted. Not a lot of people have as many books as me; about numerous top gastronomic themes in Hungary, including those collections, which I am selling.
Margaux
Last but not least; which indigenious Hungarian products do you employ in your culinary specialties at Salon Restaurant ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Antonio
Our choices in Hungarian ingredients are presented by special suppliers who bring them freshly every week I am in connection with numerous producers of all types, and there are new products all the time offered, in meats, vegetables etc.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Fekete had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef, Photographer & Author...
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Fekete
.
Chef Antonio Fekete, of Salon Restaurant in Budapest, has revealed his culinary philosophy as, follows; he has been revolutionizing Hungarian classics implementing his extraordinary creativity coupled with, the re-engineering and renovating of the features of the dishes. He further stated that he changes the colors, textures, preparation, the serving up, and the presentation of the dishes, however, the quintessential of the classic Hungarian recipes are preserved and intact.
Chef, Photographer, the Founder of Design Food, and “one for the books” collector, and wholesaler, E-Retailer,
Antonio Fekete, a book worm, an avid book collector of gastronomic classics and the latest cook books on the market, hosts An E- Business, web-shop site, to distribute books, and sell them, as well as being the executive Chef of Salon Restaurant in Budapest, Hungay.
Born in Kolozsvar, Romania under a politically negative regime, his family had decided to flee to Budapest, Hungary. Chef Antonio studied the culinary arts in Switzerland in 1999 and later, under the late Chef József Szántó in Budapest. Chef Antonio has always been interested in both the culinary arts and photography and particularly the food styling end of photography. He has always had the dream to become to become a professional Gastronomic Photographer and Food Stylist.
Chef Antonio has a Facebook Page entitled Designfood.hu and a webpage: www.cookbooks.hu
He is in the process of creating a web-page of his own, and it should be online by the end of the summer.
Chef Antonio also focused on Design Food, a project which is coming into the spotlight this year. For now, he can only say that one of the services will be taking photos of the presentation.
So, he´s a Chef, a professional photographer, an e-business book retailer and wholesaler and is there anything Chef
Antonio Fekete cannot do ? We hopped a plane to Budapest, to find out once and for all. “This Gentleman Can Cook & Dress a plate !“
Here is our Interview …
.
Face to face... Interview with Antonio Fekete
.
Margaux
Tell us, where were you born and raised.
Antonio
I was born in Kolozsvar, Romania .We were flee to Hungary due to negative political circumstances in the 90’s. Although, I was affected by the changes around me. Looking back, it was an excellent choice and decisive factor in my life. After, primary school, I finished the vocational school specialized for catering.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts?
Antonio
I liked working and helping in the family kitchen, when I was a child. The experience of the tastes, flavours, aromas, colors, has really influenced me and what I have chosen as a profession. My studies done at The Gastronomy Intitute of Budapest, Hungary in 1997.
Margaux
Tell us about your mentors and which countries you have travelled too gastronomically.
Antonio
Unfortunately, my main mentor was the late, Hungarian Chef, József Szántó. He was the person who saw, how committed I was to become a Chef and until now, I have this commitment and energy on the up and up. He helped me a lot when I was in need. During those years a lot of people assisted me in my life. I have always relied on them. I had started to become interested in culinary things quite young. At first, I did a culinary apprenticeship in Switzerland, in 1999, while I was taking part in a cooking competition. After that, I was in cooking contests in Europe annually. The most decisive experiences were in Ireland and Switzerland. In both countries I had the opportunities to work for a while.
Margaux
Can you tell us about your profound interest in photography and how did this develop ?
Antonio
I have always been interested in taking photos of dishes for more than 10 years. It has always been a dream for me. I worked with a lot of people who were responsible for taking photos of dishes so I wanted my dream to come to pass. Last year, in 2013, I decided to start it. I started to study Photograph, by myself in order to begin improving my skills.
Some restaurants such as a Salon restaurant in Budapest, Hungary, I take their photos of the dishes we prepare. I understand the world of presentations and dressage and I have a special style however, the photo taking techniques, illumination and the technical aspects, are lesser known to me. I am going to Photography school so that I can improve these skills. I would like to advance my learning so that I can become a professional Food Stylist and Gastronomic Photographer.
Margaux
You have become very involved with the wholesaling and retailing of culinary books. Tell us more about this compatiable professional interest.
Antonio
I have been collecting cookbooks for a long time so I have uncountable culinary themed books. Due to my knowing numerous cooks, chefs, confectioners, they started to enquire about my books.
They borrowed them; like I was their Library and I saw how much pleasure there is in reading. The idea came to me, which was what about distributing them in Hungary? Finally, I decided to set up a E-Business web shop called www.cookbooks.com.
I been selling books for almost 4 years. I am the only one who has so many choices of cookbooks in Hungary. I am in contact with several publishers and authors and I try to ensure specialty gastronomic topics fulfilling the interests and requests of my clientele.
Margaux
What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Antonio
I find the international TV shows really useful. These professional gastronomical shows influence people from all over the world and their tastes. Furthermore, many people are encouraged to choose a profession in the culinary arts. So I am glad.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
The aesthetics of a presentation is significant, since people judge the dishes by the looks at first. To see things, are as important as the taste. So, both of them work together. Lastly, but not least, it can also influence the guests, effectively, by creating an impact and in consumption as well and as it is about how a chef can serve up and dress the dishes tastefully.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Antonio
In my opinion the plates and how you can decorate the plates are extraordinarily important .You have to standardize dishes in the chosen style. Usually I plan the decorations of the dishes as well during the planning process of the dish. So I can guarantee unified results.
Margaux
What are some of the customers´ feedback on the artistically presented plates at Salon Restaurant ?
Antonio
The feedback is positive in connection with it. A frequent reaction is that they do not dare to eat the dishes because of their beauty. Obviously each dish is made exquisite in the Salon Restaurant.serving and the dishes are in a state of finesse and sublimeness, a basic process at our venue.
Margaux
Tell us about your culinary philosophy at Salon Restaurant in Budapest ?
Antonio
The philosophy of the Salon Restaurant is based on essential classic Hungarian gastronomy. The essence of these dishes at our restaurant, are traditional Hungarian dishes thought over, re-engineered, renovated and reshaped. Additionally, we preserve the most important characteristics of the dishes intact. It's essential to know that the basic feature of dish –as tastes are maintained, however, we change their colors, shapes, textures, preparation and their serving up or dressage of the presentation. The essential Hungarian gastronomy gives us opportunities to put the traditional Hungarian dishes to be observed for all international clientele.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Antonio
When you create a new dish, you have to consider what season it is, while picking ingredients and it is also, quintessential and relevant to ensure the harmony of the tastes. On the top of this, you have to plan the appearance and what is more geometric, the proportions, the hues and colors which play a very important role and how it will be visualized all together. It’s important to mention that ingredients should be transportable, consumable and easily accessible.
Margaux
Who, which chefs do you deem most talented and creative in terms of dressage ?
Antonio
There are many talented Chefs, but my favourite ones are: Quique Dacosta, Mauro Colagreco, Daniel Humm, Anne Sophie Pic, Ben Shewry, Peter Gilmore, Peter Goossens, Andoni Luis Aduriz, Sergio Herman etc.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etcetra ?
Antonio
My sources of inspiration are geometric shapes, colors and their role play. Obviously, I get useful ideas from books, since every week you can see newly published books from around the world which help me follow the actual trends and styles.
Margaux
Which means do you believe you lack to hone your skills in visual design and want to improve upon ? Weaknesses ?
Antonio
Well, there is a lack of education and implementation in serving . I intend to brief people how important it is. I try to grasp opportunities to create something unforgettable. I am passion driven.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Antonio
Well, it is a difficult question. But the most important is that an ideal chef needs to have the same attitude in quality as we have. Then we start an intensive course when we teach indepthly, the new chef, how things work here, “the ropes” and which method he use, each way of cooking preparation, is presented by me for the new staff. It takes a long time, but it's quintessential to the Team as a whole and our clientele quality standards.
This part of our profession should be improved more and taught at the present training at culinary institutes, and the next generation as well. In many restaurants they do not work to obtain better visual appearance of the dishes they serve.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible flowers ? Etcetera.
Antonio
I can say we use all of them. It is an important criteria, that like everything that is edible, be on the plates. Besides, there is no condition or limitation but it is important to emphasize that nothing can be exaggerated. Gold foil is rarely used. However, it is not the most important thing. The easy layout is an important factor for me. You can recognize almost everything which is on the plate inspite of having a sophisticated visual solution in serving up. I like flowers but I handle with care their quantity. My plates are not flowery gardens.
Margaux
Do you believe that at Culinary Institute, your training in presentations, was profound enough?
Antonio
It is totally not enough. Serving up, or presentations or dressage is an art which you can acquire over the years and you need to have a sense as to finesse, refinement and beauty. There are things which you can learn and there are things given to you, genetically when you were born. In the schools of Western Europe, culinary students, are taught, how to serve the dishes. It is important to start it in time as well.
Margaux
Do you regularly photograph all of your presentations ?
Antonio
Not on a daily basis. We arrange a day when we can take photos of the dishes that are on the menu. The whole team takes part in the process such as in cooking. When it is finished, I dress the plates and take photographs. It is a great moment for us.
Margaux
If not, who does your photography ? An amateur or a professional ?
Antonio
Much fewer photographers have been working for us since I have been taking the photos. A professional photographer’s help was one of the methods we used a long ago.
Margaux
Do you have a website ? Blog ? Where do you show all your accomplishments ?
Antonio
At the moment, I am working on a photo webpage. It will be ready with a blog in approximately 1 month or 1 and a half, to 2 months. It is being planned by me theoretically but its carried out by an IT company according to my requests. I will have a professional and special webpage visually. I can’t wait. You can find photos on my Facebook page called Designfood.hu. My web shop page is: www.cookbooks.hu
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
One of my dream trips had come true. I have been to the USA, and I have tasted Chef Daniel Humm’s menu of Eleven Madison Park Restaurant in Manhattan, New York City.
My next dream is to travel to Japan. I have been fond of Japanese culture since I was a child. I feel a connecting link for their society, and gastronomic aesthetics, and their epicurism and the people.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Antonio
I would like to improve in my own skills, in the year of 2014 and to continue in the same way with my team. Furthermore, I want to have more time for my private life and more time to attend to my health which is difficult enough because of the work.
I will have finished setting up my bookshop by 2015 in Downtown Budapest as well. Finally, I will have finished, Photography Institute by 2015, which I have always wanted to do.
Margaux
Have you been authoring any books to date ?
Antonio
I have been a guest author in some books and magazines. I am planning to publish a quality cookbook with a Chef friend which will be a unique experience.
Margaux
Chefs often take a few detours in related epicurean activities. Could you tell us about DesignFood ?
Antonio
Designfood is a complex project which, shall come into the spotlight this year and it will be extraordinaire. At the moment. I can only say, that one of the services of Designfood will be taking photos of exquisitely dressed and presented dishes. More information shall be revealed at a later date.
Margaux
How many culinary and gastronomic related books have you collected ?
Antonio
It is a huge quantity which I have never counted. Not a lot of people have as many books as me; about numerous top gastronomic themes in Hungary, including those collections, which I am selling.
Margaux
Last but not least; which indigenious Hungarian products do you employ in your culinary specialties at Salon Restaurant ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Antonio
Our choices in Hungarian ingredients are presented by special suppliers who bring them freshly every week I am in connection with numerous producers of all types, and there are new products all the time offered, in meats, vegetables etc.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Fekete had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef, Photographer & Author...
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Fekete
.
Chef Antonio Fekete, of Salon Restaurant in Budapest, has revealed his culinary philosophy as, follows; he has been revolutionizing Hungarian classics implementing his extraordinary creativity coupled with, the re-engineering and renovating of the features of the dishes. He further stated that he changes the colors, textures, preparation, the serving up, and the presentation of the dishes, however, the quintessential of the classic Hungarian recipes are preserved and intact.
Chef, Photographer, the Founder of Design Food, and “one for the books” collector, and wholesaler, E-Retailer,
Antonio Fekete, a book worm, an avid book collector of gastronomic classics and the latest cook books on the market, hosts An E- Business, web-shop site, to distribute books, and sell them, as well as being the executive Chef of Salon Restaurant in Budapest, Hungay.
Born in Kolozsvar, Romania under a politically negative regime, his family had decided to flee to Budapest, Hungary. Chef Antonio studied the culinary arts in Switzerland in 1999 and later, under the late Chef József Szántó in Budapest. Chef Antonio has always been interested in both the culinary arts and photography and particularly the food styling end of photography. He has always had the dream to become to become a professional Gastronomic Photographer and Food Stylist.
Chef Antonio has a Facebook Page entitled Designfood.hu and a webpage: www.cookbooks.hu
He is in the process of creating a web-page of his own, and it should be online by the end of the summer.
Chef Antonio also focused on Design Food, a project which is coming into the spotlight this year. For now, he can only say that one of the services will be taking photos of the presentation.
So, he´s a Chef, a professional photographer, an e-business book retailer and wholesaler and is there anything Chef
Antonio Fekete cannot do ? We hopped a plane to Budapest, to find out once and for all. “This Gentleman Can Cook & Dress a plate !“
Here is our Interview …
.
Face to face... Interview with Antonio Fekete
.
Margaux
Tell us, where were you born and raised.
Antonio
I was born in Kolozsvar, Romania .We were flee to Hungary due to negative political circumstances in the 90’s. Although, I was affected by the changes around me. Looking back, it was an excellent choice and decisive factor in my life. After, primary school, I finished the vocational school specialized for catering.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts?
Antonio
I liked working and helping in the family kitchen, when I was a child. The experience of the tastes, flavours, aromas, colors, has really influenced me and what I have chosen as a profession. My studies done at The Gastronomy Intitute of Budapest, Hungary in 1997.
Margaux
Tell us about your mentors and which countries you have travelled too gastronomically.
Antonio
Unfortunately, my main mentor was the late, Hungarian Chef, József Szántó. He was the person who saw, how committed I was to become a Chef and until now, I have this commitment and energy on the up and up. He helped me a lot when I was in need. During those years a lot of people assisted me in my life. I have always relied on them. I had started to become interested in culinary things quite young. At first, I did a culinary apprenticeship in Switzerland, in 1999, while I was taking part in a cooking competition. After that, I was in cooking contests in Europe annually. The most decisive experiences were in Ireland and Switzerland. In both countries I had the opportunities to work for a while.
Margaux
Can you tell us about your profound interest in photography and how did this develop ?
Antonio
I have always been interested in taking photos of dishes for more than 10 years. It has always been a dream for me. I worked with a lot of people who were responsible for taking photos of dishes so I wanted my dream to come to pass. Last year, in 2013, I decided to start it. I started to study Photograph, by myself in order to begin improving my skills.
Some restaurants such as a Salon restaurant in Budapest, Hungary, I take their photos of the dishes we prepare. I understand the world of presentations and dressage and I have a special style however, the photo taking techniques, illumination and the technical aspects, are lesser known to me. I am going to Photography school so that I can improve these skills. I would like to advance my learning so that I can become a professional Food Stylist and Gastronomic Photographer.
Margaux
You have become very involved with the wholesaling and retailing of culinary books. Tell us more about this compatiable professional interest.
Antonio
I have been collecting cookbooks for a long time so I have uncountable culinary themed books. Due to my knowing numerous cooks, chefs, confectioners, they started to enquire about my books.
They borrowed them; like I was their Library and I saw how much pleasure there is in reading. The idea came to me, which was what about distributing them in Hungary? Finally, I decided to set up a E-Business web shop called www.cookbooks.com.
I been selling books for almost 4 years. I am the only one who has so many choices of cookbooks in Hungary. I am in contact with several publishers and authors and I try to ensure specialty gastronomic topics fulfilling the interests and requests of my clientele.
Margaux
What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Antonio
I find the international TV shows really useful. These professional gastronomical shows influence people from all over the world and their tastes. Furthermore, many people are encouraged to choose a profession in the culinary arts. So I am glad.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
The aesthetics of a presentation is significant, since people judge the dishes by the looks at first. To see things, are as important as the taste. So, both of them work together. Lastly, but not least, it can also influence the guests, effectively, by creating an impact and in consumption as well and as it is about how a chef can serve up and dress the dishes tastefully.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Antonio
In my opinion the plates and how you can decorate the plates are extraordinarily important .You have to standardize dishes in the chosen style. Usually I plan the decorations of the dishes as well during the planning process of the dish. So I can guarantee unified results.
Margaux
What are some of the customers´ feedback on the artistically presented plates at Salon Restaurant ?
Antonio
The feedback is positive in connection with it. A frequent reaction is that they do not dare to eat the dishes because of their beauty. Obviously each dish is made exquisite in the Salon Restaurant.serving and the dishes are in a state of finesse and sublimeness, a basic process at our venue.
Margaux
Tell us about your culinary philosophy at Salon Restaurant in Budapest ?
Antonio
The philosophy of the Salon Restaurant is based on essential classic Hungarian gastronomy. The essence of these dishes at our restaurant, are traditional Hungarian dishes thought over, re-engineered, renovated and reshaped. Additionally, we preserve the most important characteristics of the dishes intact. It's essential to know that the basic feature of dish –as tastes are maintained, however, we change their colors, shapes, textures, preparation and their serving up or dressage of the presentation. The essential Hungarian gastronomy gives us opportunities to put the traditional Hungarian dishes to be observed for all international clientele.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Antonio
When you create a new dish, you have to consider what season it is, while picking ingredients and it is also, quintessential and relevant to ensure the harmony of the tastes. On the top of this, you have to plan the appearance and what is more geometric, the proportions, the hues and colors which play a very important role and how it will be visualized all together. It’s important to mention that ingredients should be transportable, consumable and easily accessible.
Margaux
Who, which chefs do you deem most talented and creative in terms of dressage ?
Antonio
There are many talented Chefs, but my favourite ones are: Quique Dacosta, Mauro Colagreco, Daniel Humm, Anne Sophie Pic, Ben Shewry, Peter Gilmore, Peter Goossens, Andoni Luis Aduriz, Sergio Herman etc.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etcetra ?
Antonio
My sources of inspiration are geometric shapes, colors and their role play. Obviously, I get useful ideas from books, since every week you can see newly published books from around the world which help me follow the actual trends and styles.
Margaux
Which means do you believe you lack to hone your skills in visual design and want to improve upon ? Weaknesses ?
Antonio
Well, there is a lack of education and implementation in serving . I intend to brief people how important it is. I try to grasp opportunities to create something unforgettable. I am passion driven.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Antonio
Well, it is a difficult question. But the most important is that an ideal chef needs to have the same attitude in quality as we have. Then we start an intensive course when we teach indepthly, the new chef, how things work here, “the ropes” and which method he use, each way of cooking preparation, is presented by me for the new staff. It takes a long time, but it's quintessential to the Team as a whole and our clientele quality standards.
This part of our profession should be improved more and taught at the present training at culinary institutes, and the next generation as well. In many restaurants they do not work to obtain better visual appearance of the dishes they serve.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible flowers ? Etcetera.
Antonio
I can say we use all of them. It is an important criteria, that like everything that is edible, be on the plates. Besides, there is no condition or limitation but it is important to emphasize that nothing can be exaggerated. Gold foil is rarely used. However, it is not the most important thing. The easy layout is an important factor for me. You can recognize almost everything which is on the plate inspite of having a sophisticated visual solution in serving up. I like flowers but I handle with care their quantity. My plates are not flowery gardens.
Margaux
Do you believe that at Culinary Institute, your training in presentations, was profound enough?
Antonio
It is totally not enough. Serving up, or presentations or dressage is an art which you can acquire over the years and you need to have a sense as to finesse, refinement and beauty. There are things which you can learn and there are things given to you, genetically when you were born. In the schools of Western Europe, culinary students, are taught, how to serve the dishes. It is important to start it in time as well.
Margaux
Do you regularly photograph all of your presentations ?
Antonio
Not on a daily basis. We arrange a day when we can take photos of the dishes that are on the menu. The whole team takes part in the process such as in cooking. When it is finished, I dress the plates and take photographs. It is a great moment for us.
Margaux
If not, who does your photography ? An amateur or a professional ?
Antonio
Much fewer photographers have been working for us since I have been taking the photos. A professional photographer’s help was one of the methods we used a long ago.
Margaux
Do you have a website ? Blog ? Where do you show all your accomplishments ?
Antonio
At the moment, I am working on a photo webpage. It will be ready with a blog in approximately 1 month or 1 and a half, to 2 months. It is being planned by me theoretically but its carried out by an IT company according to my requests. I will have a professional and special webpage visually. I can’t wait. You can find photos on my Facebook page called Designfood.hu. My web shop page is: www.cookbooks.hu
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
One of my dream trips had come true. I have been to the USA, and I have tasted Chef Daniel Humm’s menu of Eleven Madison Park Restaurant in Manhattan, New York City.
My next dream is to travel to Japan. I have been fond of Japanese culture since I was a child. I feel a connecting link for their society, and gastronomic aesthetics, and their epicurism and the people.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Antonio
I would like to improve in my own skills, in the year of 2014 and to continue in the same way with my team. Furthermore, I want to have more time for my private life and more time to attend to my health which is difficult enough because of the work.
I will have finished setting up my bookshop by 2015 in Downtown Budapest as well. Finally, I will have finished, Photography Institute by 2015, which I have always wanted to do.
Margaux
Have you been authoring any books to date ?
Antonio
I have been a guest author in some books and magazines. I am planning to publish a quality cookbook with a Chef friend which will be a unique experience.
Margaux
Chefs often take a few detours in related epicurean activities. Could you tell us about DesignFood ?
Antonio
Designfood is a complex project which, shall come into the spotlight this year and it will be extraordinaire. At the moment. I can only say, that one of the services of Designfood will be taking photos of exquisitely dressed and presented dishes. More information shall be revealed at a later date.
Margaux
How many culinary and gastronomic related books have you collected ?
Antonio
It is a huge quantity which I have never counted. Not a lot of people have as many books as me; about numerous top gastronomic themes in Hungary, including those collections, which I am selling.
Margaux
Last but not least; which indigenious Hungarian products do you employ in your culinary specialties at Salon Restaurant ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Antonio
Our choices in Hungarian ingredients are presented by special suppliers who bring them freshly every week I am in connection with numerous producers of all types, and there are new products all the time offered, in meats, vegetables etc.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Fekete had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef, Photographer & Author...
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Fekete
.
Chef Antonio Fekete, of Salon Restaurant in Budapest, has revealed his culinary philosophy as, follows; he has been revolutionizing Hungarian classics implementing his extraordinary creativity coupled with, the re-engineering and renovating of the features of the dishes. He further stated that he changes the colors, textures, preparation, the serving up, and the presentation of the dishes, however, the quintessential of the classic Hungarian recipes are preserved and intact.
Chef, Photographer, the Founder of Design Food, and “one for the books” collector, and wholesaler, E-Retailer,
Antonio Fekete, a book worm, an avid book collector of gastronomic classics and the latest cook books on the market, hosts An E- Business, web-shop site, to distribute books, and sell them, as well as being the executive Chef of Salon Restaurant in Budapest, Hungay.
Born in Kolozsvar, Romania under a politically negative regime, his family had decided to flee to Budapest, Hungary. Chef Antonio studied the culinary arts in Switzerland in 1999 and later, under the late Chef József Szántó in Budapest. Chef Antonio has always been interested in both the culinary arts and photography and particularly the food styling end of photography. He has always had the dream to become to become a professional Gastronomic Photographer and Food Stylist.
Chef Antonio has a Facebook Page entitled Designfood.hu and a webpage: www.cookbooks.hu
He is in the process of creating a web-page of his own, and it should be online by the end of the summer.
Chef Antonio also focused on Design Food, a project which is coming into the spotlight this year. For now, he can only say that one of the services will be taking photos of the presentation.
So, he´s a Chef, a professional photographer, an e-business book retailer and wholesaler and is there anything Chef
Antonio Fekete cannot do ? We hopped a plane to Budapest, to find out once and for all. “This Gentleman Can Cook & Dress a plate !“
Here is our Interview …
.
Face to face... Interview with Antonio Fekete
.
Margaux
Tell us, where were you born and raised.
Antonio
I was born in Kolozsvar, Romania .We were flee to Hungary due to negative political circumstances in the 90’s. Although, I was affected by the changes around me. Looking back, it was an excellent choice and decisive factor in my life. After, primary school, I finished the vocational school specialized for catering.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts?
Antonio
I liked working and helping in the family kitchen, when I was a child. The experience of the tastes, flavours, aromas, colors, has really influenced me and what I have chosen as a profession. My studies done at The Gastronomy Intitute of Budapest, Hungary in 1997.
Margaux
Tell us about your mentors and which countries you have travelled too gastronomically.
Antonio
Unfortunately, my main mentor was the late, Hungarian Chef, József Szántó. He was the person who saw, how committed I was to become a Chef and until now, I have this commitment and energy on the up and up. He helped me a lot when I was in need. During those years a lot of people assisted me in my life. I have always relied on them. I had started to become interested in culinary things quite young. At first, I did a culinary apprenticeship in Switzerland, in 1999, while I was taking part in a cooking competition. After that, I was in cooking contests in Europe annually. The most decisive experiences were in Ireland and Switzerland. In both countries I had the opportunities to work for a while.
Margaux
Can you tell us about your profound interest in photography and how did this develop ?
Antonio
I have always been interested in taking photos of dishes for more than 10 years. It has always been a dream for me. I worked with a lot of people who were responsible for taking photos of dishes so I wanted my dream to come to pass. Last year, in 2013, I decided to start it. I started to study Photograph, by myself in order to begin improving my skills.
Some restaurants such as a Salon restaurant in Budapest, Hungary, I take their photos of the dishes we prepare. I understand the world of presentations and dressage and I have a special style however, the photo taking techniques, illumination and the technical aspects, are lesser known to me. I am going to Photography school so that I can improve these skills. I would like to advance my learning so that I can become a professional Food Stylist and Gastronomic Photographer.
Margaux
You have become very involved with the wholesaling and retailing of culinary books. Tell us more about this compatiable professional interest.
Antonio
I have been collecting cookbooks for a long time so I have uncountable culinary themed books. Due to my knowing numerous cooks, chefs, confectioners, they started to enquire about my books.
They borrowed them; like I was their Library and I saw how much pleasure there is in reading. The idea came to me, which was what about distributing them in Hungary? Finally, I decided to set up a E-Business web shop called www.cookbooks.com.
I been selling books for almost 4 years. I am the only one who has so many choices of cookbooks in Hungary. I am in contact with several publishers and authors and I try to ensure specialty gastronomic topics fulfilling the interests and requests of my clientele.
Margaux
What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Antonio
I find the international TV shows really useful. These professional gastronomical shows influence people from all over the world and their tastes. Furthermore, many people are encouraged to choose a profession in the culinary arts. So I am glad.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
The aesthetics of a presentation is significant, since people judge the dishes by the looks at first. To see things, are as important as the taste. So, both of them work together. Lastly, but not least, it can also influence the guests, effectively, by creating an impact and in consumption as well and as it is about how a chef can serve up and dress the dishes tastefully.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Antonio
In my opinion the plates and how you can decorate the plates are extraordinarily important .You have to standardize dishes in the chosen style. Usually I plan the decorations of the dishes as well during the planning process of the dish. So I can guarantee unified results.
Margaux
What are some of the customers´ feedback on the artistically presented plates at Salon Restaurant ?
Antonio
The feedback is positive in connection with it. A frequent reaction is that they do not dare to eat the dishes because of their beauty. Obviously each dish is made exquisite in the Salon Restaurant.serving and the dishes are in a state of finesse and sublimeness, a basic process at our venue.
Margaux
Tell us about your culinary philosophy at Salon Restaurant in Budapest ?
Antonio
The philosophy of the Salon Restaurant is based on essential classic Hungarian gastronomy. The essence of these dishes at our restaurant, are traditional Hungarian dishes thought over, re-engineered, renovated and reshaped. Additionally, we preserve the most important characteristics of the dishes intact. It's essential to know that the basic feature of dish –as tastes are maintained, however, we change their colors, shapes, textures, preparation and their serving up or dressage of the presentation. The essential Hungarian gastronomy gives us opportunities to put the traditional Hungarian dishes to be observed for all international clientele.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Antonio
When you create a new dish, you have to consider what season it is, while picking ingredients and it is also, quintessential and relevant to ensure the harmony of the tastes. On the top of this, you have to plan the appearance and what is more geometric, the proportions, the hues and colors which play a very important role and how it will be visualized all together. It’s important to mention that ingredients should be transportable, consumable and easily accessible.
Margaux
Who, which chefs do you deem most talented and creative in terms of dressage ?
Antonio
There are many talented Chefs, but my favourite ones are: Quique Dacosta, Mauro Colagreco, Daniel Humm, Anne Sophie Pic, Ben Shewry, Peter Gilmore, Peter Goossens, Andoni Luis Aduriz, Sergio Herman etc.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etcetra ?
Antonio
My sources of inspiration are geometric shapes, colors and their role play. Obviously, I get useful ideas from books, since every week you can see newly published books from around the world which help me follow the actual trends and styles.
Margaux
Which means do you believe you lack to hone your skills in visual design and want to improve upon ? Weaknesses ?
Antonio
Well, there is a lack of education and implementation in serving . I intend to brief people how important it is. I try to grasp opportunities to create something unforgettable. I am passion driven.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Antonio
Well, it is a difficult question. But the most important is that an ideal chef needs to have the same attitude in quality as we have. Then we start an intensive course when we teach indepthly, the new chef, how things work here, “the ropes” and which method he use, each way of cooking preparation, is presented by me for the new staff. It takes a long time, but it's quintessential to the Team as a whole and our clientele quality standards.
This part of our profession should be improved more and taught at the present training at culinary institutes, and the next generation as well. In many restaurants they do not work to obtain better visual appearance of the dishes they serve.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible flowers ? Etcetera.
Antonio
I can say we use all of them. It is an important criteria, that like everything that is edible, be on the plates. Besides, there is no condition or limitation but it is important to emphasize that nothing can be exaggerated. Gold foil is rarely used. However, it is not the most important thing. The easy layout is an important factor for me. You can recognize almost everything which is on the plate inspite of having a sophisticated visual solution in serving up. I like flowers but I handle with care their quantity. My plates are not flowery gardens.
Margaux
Do you believe that at Culinary Institute, your training in presentations, was profound enough?
Antonio
It is totally not enough. Serving up, or presentations or dressage is an art which you can acquire over the years and you need to have a sense as to finesse, refinement and beauty. There are things which you can learn and there are things given to you, genetically when you were born. In the schools of Western Europe, culinary students, are taught, how to serve the dishes. It is important to start it in time as well.
Margaux
Do you regularly photograph all of your presentations ?
Antonio
Not on a daily basis. We arrange a day when we can take photos of the dishes that are on the menu. The whole team takes part in the process such as in cooking. When it is finished, I dress the plates and take photographs. It is a great moment for us.
Margaux
If not, who does your photography ? An amateur or a professional ?
Antonio
Much fewer photographers have been working for us since I have been taking the photos. A professional photographer’s help was one of the methods we used a long ago.
Margaux
Do you have a website ? Blog ? Where do you show all your accomplishments ?
Antonio
At the moment, I am working on a photo webpage. It will be ready with a blog in approximately 1 month or 1 and a half, to 2 months. It is being planned by me theoretically but its carried out by an IT company according to my requests. I will have a professional and special webpage visually. I can’t wait. You can find photos on my Facebook page called Designfood.hu. My web shop page is: www.cookbooks.hu
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
One of my dream trips had come true. I have been to the USA, and I have tasted Chef Daniel Humm’s menu of Eleven Madison Park Restaurant in Manhattan, New York City.
My next dream is to travel to Japan. I have been fond of Japanese culture since I was a child. I feel a connecting link for their society, and gastronomic aesthetics, and their epicurism and the people.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Antonio
I would like to improve in my own skills, in the year of 2014 and to continue in the same way with my team. Furthermore, I want to have more time for my private life and more time to attend to my health which is difficult enough because of the work.
I will have finished setting up my bookshop by 2015 in Downtown Budapest as well. Finally, I will have finished, Photography Institute by 2015, which I have always wanted to do.
Margaux
Have you been authoring any books to date ?
Antonio
I have been a guest author in some books and magazines. I am planning to publish a quality cookbook with a Chef friend which will be a unique experience.
Margaux
Chefs often take a few detours in related epicurean activities. Could you tell us about DesignFood ?
Antonio
Designfood is a complex project which, shall come into the spotlight this year and it will be extraordinaire. At the moment. I can only say, that one of the services of Designfood will be taking photos of exquisitely dressed and presented dishes. More information shall be revealed at a later date.
Margaux
How many culinary and gastronomic related books have you collected ?
Antonio
It is a huge quantity which I have never counted. Not a lot of people have as many books as me; about numerous top gastronomic themes in Hungary, including those collections, which I am selling.
Margaux
Last but not least; which indigenious Hungarian products do you employ in your culinary specialties at Salon Restaurant ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Antonio
Our choices in Hungarian ingredients are presented by special suppliers who bring them freshly every week I am in connection with numerous producers of all types, and there are new products all the time offered, in meats, vegetables etc.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Fekete had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef, Photographer & Author...
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Fekete
.
Chef Antonio Fekete, of Salon Restaurant in Budapest, has revealed his culinary philosophy as, follows; he has been revolutionizing Hungarian classics implementing his extraordinary creativity coupled with, the re-engineering and renovating of the features of the dishes. He further stated that he changes the colors, textures, preparation, the serving up, and the presentation of the dishes, however, the quintessential of the classic Hungarian recipes are preserved and intact.
Chef, Photographer, the Founder of Design Food, and “one for the books” collector, and wholesaler, E-Retailer,
Antonio Fekete, a book worm, an avid book collector of gastronomic classics and the latest cook books on the market, hosts An E- Business, web-shop site, to distribute books, and sell them, as well as being the executive Chef of Salon Restaurant in Budapest, Hungay.
Born in Kolozsvar, Romania under a politically negative regime, his family had decided to flee to Budapest, Hungary. Chef Antonio studied the culinary arts in Switzerland in 1999 and later, under the late Chef József Szántó in Budapest. Chef Antonio has always been interested in both the culinary arts and photography and particularly the food styling end of photography. He has always had the dream to become to become a professional Gastronomic Photographer and Food Stylist.
Chef Antonio has a Facebook Page entitled Designfood.hu and a webpage: www.cookbooks.hu
He is in the process of creating a web-page of his own, and it should be online by the end of the summer.
Chef Antonio also focused on Design Food, a project which is coming into the spotlight this year. For now, he can only say that one of the services will be taking photos of the presentation.
So, he´s a Chef, a professional photographer, an e-business book retailer and wholesaler and is there anything Chef
Antonio Fekete cannot do ? We hopped a plane to Budapest, to find out once and for all. “This Gentleman Can Cook & Dress a plate !“
Here is our Interview …
.
Face to face... Interview with Antonio Fekete
.
Margaux
Tell us, where were you born and raised.
Antonio
I was born in Kolozsvar, Romania .We were flee to Hungary due to negative political circumstances in the 90’s. Although, I was affected by the changes around me. Looking back, it was an excellent choice and decisive factor in my life. After, primary school, I finished the vocational school specialized for catering.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts?
Antonio
I liked working and helping in the family kitchen, when I was a child. The experience of the tastes, flavours, aromas, colors, has really influenced me and what I have chosen as a profession. My studies done at The Gastronomy Intitute of Budapest, Hungary in 1997.
Margaux
Tell us about your mentors and which countries you have travelled too gastronomically.
Antonio
Unfortunately, my main mentor was the late, Hungarian Chef, József Szántó. He was the person who saw, how committed I was to become a Chef and until now, I have this commitment and energy on the up and up. He helped me a lot when I was in need. During those years a lot of people assisted me in my life. I have always relied on them. I had started to become interested in culinary things quite young. At first, I did a culinary apprenticeship in Switzerland, in 1999, while I was taking part in a cooking competition. After that, I was in cooking contests in Europe annually. The most decisive experiences were in Ireland and Switzerland. In both countries I had the opportunities to work for a while.
Margaux
Can you tell us about your profound interest in photography and how did this develop ?
Antonio
I have always been interested in taking photos of dishes for more than 10 years. It has always been a dream for me. I worked with a lot of people who were responsible for taking photos of dishes so I wanted my dream to come to pass. Last year, in 2013, I decided to start it. I started to study Photograph, by myself in order to begin improving my skills.
Some restaurants such as a Salon restaurant in Budapest, Hungary, I take their photos of the dishes we prepare. I understand the world of presentations and dressage and I have a special style however, the photo taking techniques, illumination and the technical aspects, are lesser known to me. I am going to Photography school so that I can improve these skills. I would like to advance my learning so that I can become a professional Food Stylist and Gastronomic Photographer.
Margaux
You have become very involved with the wholesaling and retailing of culinary books. Tell us more about this compatiable professional interest.
Antonio
I have been collecting cookbooks for a long time so I have uncountable culinary themed books. Due to my knowing numerous cooks, chefs, confectioners, they started to enquire about my books.
They borrowed them; like I was their Library and I saw how much pleasure there is in reading. The idea came to me, which was what about distributing them in Hungary? Finally, I decided to set up a E-Business web shop called www.cookbooks.com.
I been selling books for almost 4 years. I am the only one who has so many choices of cookbooks in Hungary. I am in contact with several publishers and authors and I try to ensure specialty gastronomic topics fulfilling the interests and requests of my clientele.
Margaux
What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Antonio
I find the international TV shows really useful. These professional gastronomical shows influence people from all over the world and their tastes. Furthermore, many people are encouraged to choose a profession in the culinary arts. So I am glad.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
The aesthetics of a presentation is significant, since people judge the dishes by the looks at first. To see things, are as important as the taste. So, both of them work together. Lastly, but not least, it can also influence the guests, effectively, by creating an impact and in consumption as well and as it is about how a chef can serve up and dress the dishes tastefully.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Antonio
In my opinion the plates and how you can decorate the plates are extraordinarily important .You have to standardize dishes in the chosen style. Usually I plan the decorations of the dishes as well during the planning process of the dish. So I can guarantee unified results.
Margaux
What are some of the customers´ feedback on the artistically presented plates at Salon Restaurant ?
Antonio
The feedback is positive in connection with it. A frequent reaction is that they do not dare to eat the dishes because of their beauty. Obviously each dish is made exquisite in the Salon Restaurant.serving and the dishes are in a state of finesse and sublimeness, a basic process at our venue.
Margaux
Tell us about your culinary philosophy at Salon Restaurant in Budapest ?
Antonio
The philosophy of the Salon Restaurant is based on essential classic Hungarian gastronomy. The essence of these dishes at our restaurant, are traditional Hungarian dishes thought over, re-engineered, renovated and reshaped. Additionally, we preserve the most important characteristics of the dishes intact. It's essential to know that the basic feature of dish –as tastes are maintained, however, we change their colors, shapes, textures, preparation and their serving up or dressage of the presentation. The essential Hungarian gastronomy gives us opportunities to put the traditional Hungarian dishes to be observed for all international clientele.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Antonio
When you create a new dish, you have to consider what season it is, while picking ingredients and it is also, quintessential and relevant to ensure the harmony of the tastes. On the top of this, you have to plan the appearance and what is more geometric, the proportions, the hues and colors which play a very important role and how it will be visualized all together. It’s important to mention that ingredients should be transportable, consumable and easily accessible.
Margaux
Who, which chefs do you deem most talented and creative in terms of dressage ?
Antonio
There are many talented Chefs, but my favourite ones are: Quique Dacosta, Mauro Colagreco, Daniel Humm, Anne Sophie Pic, Ben Shewry, Peter Gilmore, Peter Goossens, Andoni Luis Aduriz, Sergio Herman etc.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etcetra ?
Antonio
My sources of inspiration are geometric shapes, colors and their role play. Obviously, I get useful ideas from books, since every week you can see newly published books from around the world which help me follow the actual trends and styles.
Margaux
Which means do you believe you lack to hone your skills in visual design and want to improve upon ? Weaknesses ?
Antonio
Well, there is a lack of education and implementation in serving . I intend to brief people how important it is. I try to grasp opportunities to create something unforgettable. I am passion driven.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Antonio
Well, it is a difficult question. But the most important is that an ideal chef needs to have the same attitude in quality as we have. Then we start an intensive course when we teach indepthly, the new chef, how things work here, “the ropes” and which method he use, each way of cooking preparation, is presented by me for the new staff. It takes a long time, but it's quintessential to the Team as a whole and our clientele quality standards.
This part of our profession should be improved more and taught at the present training at culinary institutes, and the next generation as well. In many restaurants they do not work to obtain better visual appearance of the dishes they serve.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible flowers ? Etcetera.
Antonio
I can say we use all of them. It is an important criteria, that like everything that is edible, be on the plates. Besides, there is no condition or limitation but it is important to emphasize that nothing can be exaggerated. Gold foil is rarely used. However, it is not the most important thing. The easy layout is an important factor for me. You can recognize almost everything which is on the plate inspite of having a sophisticated visual solution in serving up. I like flowers but I handle with care their quantity. My plates are not flowery gardens.
Margaux
Do you believe that at Culinary Institute, your training in presentations, was profound enough?
Antonio
It is totally not enough. Serving up, or presentations or dressage is an art which you can acquire over the years and you need to have a sense as to finesse, refinement and beauty. There are things which you can learn and there are things given to you, genetically when you were born. In the schools of Western Europe, culinary students, are taught, how to serve the dishes. It is important to start it in time as well.
Margaux
Do you regularly photograph all of your presentations ?
Antonio
Not on a daily basis. We arrange a day when we can take photos of the dishes that are on the menu. The whole team takes part in the process such as in cooking. When it is finished, I dress the plates and take photographs. It is a great moment for us.
Margaux
If not, who does your photography ? An amateur or a professional ?
Antonio
Much fewer photographers have been working for us since I have been taking the photos. A professional photographer’s help was one of the methods we used a long ago.
Margaux
Do you have a website ? Blog ? Where do you show all your accomplishments ?
Antonio
At the moment, I am working on a photo webpage. It will be ready with a blog in approximately 1 month or 1 and a half, to 2 months. It is being planned by me theoretically but its carried out by an IT company according to my requests. I will have a professional and special webpage visually. I can’t wait. You can find photos on my Facebook page called Designfood.hu. My web shop page is: www.cookbooks.hu
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
One of my dream trips had come true. I have been to the USA, and I have tasted Chef Daniel Humm’s menu of Eleven Madison Park Restaurant in Manhattan, New York City.
My next dream is to travel to Japan. I have been fond of Japanese culture since I was a child. I feel a connecting link for their society, and gastronomic aesthetics, and their epicurism and the people.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Antonio
I would like to improve in my own skills, in the year of 2014 and to continue in the same way with my team. Furthermore, I want to have more time for my private life and more time to attend to my health which is difficult enough because of the work.
I will have finished setting up my bookshop by 2015 in Downtown Budapest as well. Finally, I will have finished, Photography Institute by 2015, which I have always wanted to do.
Margaux
Have you been authoring any books to date ?
Antonio
I have been a guest author in some books and magazines. I am planning to publish a quality cookbook with a Chef friend which will be a unique experience.
Margaux
Chefs often take a few detours in related epicurean activities. Could you tell us about DesignFood ?
Antonio
Designfood is a complex project which, shall come into the spotlight this year and it will be extraordinaire. At the moment. I can only say, that one of the services of Designfood will be taking photos of exquisitely dressed and presented dishes. More information shall be revealed at a later date.
Margaux
How many culinary and gastronomic related books have you collected ?
Antonio
It is a huge quantity which I have never counted. Not a lot of people have as many books as me; about numerous top gastronomic themes in Hungary, including those collections, which I am selling.
Margaux
Last but not least; which indigenious Hungarian products do you employ in your culinary specialties at Salon Restaurant ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Antonio
Our choices in Hungarian ingredients are presented by special suppliers who bring them freshly every week I am in connection with numerous producers of all types, and there are new products all the time offered, in meats, vegetables etc.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Fekete had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef, Photographer & Author...
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Antonio Fekete
.
Chef Antonio Fekete, of Salon Restaurant in Budapest, has revealed his culinary philosophy as, follows; he has been revolutionizing Hungarian classics implementing his extraordinary creativity coupled with, the re-engineering and renovating of the features of the dishes. He further stated that he changes the colors, textures, preparation, the serving up, and the presentation of the dishes, however, the quintessential of the classic Hungarian recipes are preserved and intact.
Chef, Photographer, the Founder of Design Food, and “one for the books” collector, and wholesaler, E-Retailer,
Antonio Fekete, a book worm, an avid book collector of gastronomic classics and the latest cook books on the market, hosts An E- Business, web-shop site, to distribute books, and sell them, as well as being the executive Chef of Salon Restaurant in Budapest, Hungay.
Born in Kolozsvar, Romania under a politically negative regime, his family had decided to flee to Budapest, Hungary. Chef Antonio studied the culinary arts in Switzerland in 1999 and later, under the late Chef József Szántó in Budapest. Chef Antonio has always been interested in both the culinary arts and photography and particularly the food styling end of photography. He has always had the dream to become to become a professional Gastronomic Photographer and Food Stylist.
Chef Antonio has a Facebook Page entitled Designfood.hu and a webpage: www.cookbooks.hu
He is in the process of creating a web-page of his own, and it should be online by the end of the summer.
Chef Antonio also focused on Design Food, a project which is coming into the spotlight this year. For now, he can only say that one of the services will be taking photos of the presentation.
So, he´s a Chef, a professional photographer, an e-business book retailer and wholesaler and is there anything Chef
Antonio Fekete cannot do ? We hopped a plane to Budapest, to find out once and for all. “This Gentleman Can Cook & Dress a plate !“
Here is our Interview …
.
Face to face... Interview with Antonio Fekete
.
Margaux
Tell us, where were you born and raised.
Antonio
I was born in Kolozsvar, Romania .We were flee to Hungary due to negative political circumstances in the 90’s. Although, I was affected by the changes around me. Looking back, it was an excellent choice and decisive factor in my life. After, primary school, I finished the vocational school specialized for catering.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts?
Antonio
I liked working and helping in the family kitchen, when I was a child. The experience of the tastes, flavours, aromas, colors, has really influenced me and what I have chosen as a profession. My studies done at The Gastronomy Intitute of Budapest, Hungary in 1997.
Margaux
Tell us about your mentors and which countries you have travelled too gastronomically.
Antonio
Unfortunately, my main mentor was the late, Hungarian Chef, József Szántó. He was the person who saw, how committed I was to become a Chef and until now, I have this commitment and energy on the up and up. He helped me a lot when I was in need. During those years a lot of people assisted me in my life. I have always relied on them. I had started to become interested in culinary things quite young. At first, I did a culinary apprenticeship in Switzerland, in 1999, while I was taking part in a cooking competition. After that, I was in cooking contests in Europe annually. The most decisive experiences were in Ireland and Switzerland. In both countries I had the opportunities to work for a while.
Margaux
Can you tell us about your profound interest in photography and how did this develop ?
Antonio
I have always been interested in taking photos of dishes for more than 10 years. It has always been a dream for me. I worked with a lot of people who were responsible for taking photos of dishes so I wanted my dream to come to pass. Last year, in 2013, I decided to start it. I started to study Photograph, by myself in order to begin improving my skills.
Some restaurants such as a Salon restaurant in Budapest, Hungary, I take their photos of the dishes we prepare. I understand the world of presentations and dressage and I have a special style however, the photo taking techniques, illumination and the technical aspects, are lesser known to me. I am going to Photography school so that I can improve these skills. I would like to advance my learning so that I can become a professional Food Stylist and Gastronomic Photographer.
Margaux
You have become very involved with the wholesaling and retailing of culinary books. Tell us more about this compatiable professional interest.
Antonio
I have been collecting cookbooks for a long time so I have uncountable culinary themed books. Due to my knowing numerous cooks, chefs, confectioners, they started to enquire about my books.
They borrowed them; like I was their Library and I saw how much pleasure there is in reading. The idea came to me, which was what about distributing them in Hungary? Finally, I decided to set up a E-Business web shop called www.cookbooks.com.
I been selling books for almost 4 years. I am the only one who has so many choices of cookbooks in Hungary. I am in contact with several publishers and authors and I try to ensure specialty gastronomic topics fulfilling the interests and requests of my clientele.
Margaux
What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Antonio
I find the international TV shows really useful. These professional gastronomical shows influence people from all over the world and their tastes. Furthermore, many people are encouraged to choose a profession in the culinary arts. So I am glad.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Antonio
The aesthetics of a presentation is significant, since people judge the dishes by the looks at first. To see things, are as important as the taste. So, both of them work together. Lastly, but not least, it can also influence the guests, effectively, by creating an impact and in consumption as well and as it is about how a chef can serve up and dress the dishes tastefully.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Antonio
In my opinion the plates and how you can decorate the plates are extraordinarily important .You have to standardize dishes in the chosen style. Usually I plan the decorations of the dishes as well during the planning process of the dish. So I can guarantee unified results.
Margaux
What are some of the customers´ feedback on the artistically presented plates at Salon Restaurant ?
Antonio
The feedback is positive in connection with it. A frequent reaction is that they do not dare to eat the dishes because of their beauty. Obviously each dish is made exquisite in the Salon Restaurant.serving and the dishes are in a state of finesse and sublimeness, a basic process at our venue.
Margaux
Tell us about your culinary philosophy at Salon Restaurant in Budapest ?
Antonio
The philosophy of the Salon Restaurant is based on essential classic Hungarian gastronomy. The essence of these dishes at our restaurant, are traditional Hungarian dishes thought over, re-engineered, renovated and reshaped. Additionally, we preserve the most important characteristics of the dishes intact. It's essential to know that the basic feature of dish –as tastes are maintained, however, we change their colors, shapes, textures, preparation and their serving up or dressage of the presentation. The essential Hungarian gastronomy gives us opportunities to put the traditional Hungarian dishes to be observed for all international clientele.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Antonio
When you create a new dish, you have to consider what season it is, while picking ingredients and it is also, quintessential and relevant to ensure the harmony of the tastes. On the top of this, you have to plan the appearance and what is more geometric, the proportions, the hues and colors which play a very important role and how it will be visualized all together. It’s important to mention that ingredients should be transportable, consumable and easily accessible.
Margaux
Who, which chefs do you deem most talented and creative in terms of dressage ?
Antonio
There are many talented Chefs, but my favourite ones are: Quique Dacosta, Mauro Colagreco, Daniel Humm, Anne Sophie Pic, Ben Shewry, Peter Gilmore, Peter Goossens, Andoni Luis Aduriz, Sergio Herman etc.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etcetra ?
Antonio
My sources of inspiration are geometric shapes, colors and their role play. Obviously, I get useful ideas from books, since every week you can see newly published books from around the world which help me follow the actual trends and styles.
Margaux
Which means do you believe you lack to hone your skills in visual design and want to improve upon ? Weaknesses ?
Antonio
Well, there is a lack of education and implementation in serving . I intend to brief people how important it is. I try to grasp opportunities to create something unforgettable. I am passion driven.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Antonio
Well, it is a difficult question. But the most important is that an ideal chef needs to have the same attitude in quality as we have. Then we start an intensive course when we teach indepthly, the new chef, how things work here, “the ropes” and which method he use, each way of cooking preparation, is presented by me for the new staff. It takes a long time, but it's quintessential to the Team as a whole and our clientele quality standards.
This part of our profession should be improved more and taught at the present training at culinary institutes, and the next generation as well. In many restaurants they do not work to obtain better visual appearance of the dishes they serve.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible flowers ? Etcetera.
Antonio
I can say we use all of them. It is an important criteria, that like everything that is edible, be on the plates. Besides, there is no condition or limitation but it is important to emphasize that nothing can be exaggerated. Gold foil is rarely used. However, it is not the most important thing. The easy layout is an important factor for me. You can recognize almost everything which is on the plate inspite of having a sophisticated visual solution in serving up. I like flowers but I handle with care their quantity. My plates are not flowery gardens.
Margaux
Do you believe that at Culinary Institute, your training in presentations, was profound enough?
Antonio
It is totally not enough. Serving up, or presentations or dressage is an art which you can acquire over the years and you need to have a sense as to finesse, refinement and beauty. There are things which you can learn and there are things given to you, genetically when you were born. In the schools of Western Europe, culinary students, are taught, how to serve the dishes. It is important to start it in time as well.
Margaux
Do you regularly photograph all of your presentations ?
Antonio
Not on a daily basis. We arrange a day when we can take photos of the dishes that are on the menu. The whole team takes part in the process such as in cooking. When it is finished, I dress the plates and take photographs. It is a great moment for us.
Margaux
If not, who does your photography ? An amateur or a professional ?
Antonio
Much fewer photographers have been working for us since I have been taking the photos. A professional photographer’s help was one of the methods we used a long ago.
Margaux
Do you have a website ? Blog ? Where do you show all your accomplishments ?
Antonio
At the moment, I am working on a photo webpage. It will be ready with a blog in approximately 1 month or 1 and a half, to 2 months. It is being planned by me theoretically but its carried out by an IT company according to my requests. I will have a professional and special webpage visually. I can’t wait. You can find photos on my Facebook page called Designfood.hu. My web shop page is: www.cookbooks.hu
Margaux
Tell us about your dream trip gastronomically and why ?
Antonio
One of my dream trips had come true. I have been to the USA, and I have tasted Chef Daniel Humm’s menu of Eleven Madison Park Restaurant in Manhattan, New York City.
My next dream is to travel to Japan. I have been fond of Japanese culture since I was a child. I feel a connecting link for their society, and gastronomic aesthetics, and their epicurism and the people.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Antonio
I would like to improve in my own skills, in the year of 2014 and to continue in the same way with my team. Furthermore, I want to have more time for my private life and more time to attend to my health which is difficult enough because of the work.
I will have finished setting up my bookshop by 2015 in Downtown Budapest as well. Finally, I will have finished, Photography Institute by 2015, which I have always wanted to do.
Margaux
Have you been authoring any books to date ?
Antonio
I have been a guest author in some books and magazines. I am planning to publish a quality cookbook with a Chef friend which will be a unique experience.
Margaux
Chefs often take a few detours in related epicurean activities. Could you tell us about DesignFood ?
Antonio
Designfood is a complex project which, shall come into the spotlight this year and it will be extraordinaire. At the moment. I can only say, that one of the services of Designfood will be taking photos of exquisitely dressed and presented dishes. More information shall be revealed at a later date.
Margaux
How many culinary and gastronomic related books have you collected ?
Antonio
It is a huge quantity which I have never counted. Not a lot of people have as many books as me; about numerous top gastronomic themes in Hungary, including those collections, which I am selling.
Margaux
Last but not least; which indigenious Hungarian products do you employ in your culinary specialties at Salon Restaurant ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Antonio
Our choices in Hungarian ingredients are presented by special suppliers who bring them freshly every week I am in connection with numerous producers of all types, and there are new products all the time offered, in meats, vegetables etc.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Antonio Fekete had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
