Blog by Eniko Fejer RSS

Gerbaud is a 160 year old Cafe and confectionery in Budapest. It was founded by Henrik Kugler in 1858. In 1882 (in Paris) he met with the Swiss pastry chef Emil Gerbaud. Kugler invited him to Budapest and asked to be business partners. In the next few decades Gerbaud grew and modernised the business with his specialty pastry offering. The shop became a well known establishment in Europe and Emil Gerbaud won various awards for his work.

This dessert is one his creations. 4 layers of soft pastry with grounded walnut and apricot jam in between the layers. It has a simple chocolate topping. Time...

Christmas gift ideas for foodies who are bored of the biscuit, mediocre cheese, hamper, booze, marmalade, 'smells like food' candles style recommendations.

1) Chef to Home Gift Card
A thoughtfully chosen gift card makes a great gift. It gives the recipient some decision-making power, and it takes some of the pressure off you. Our gift card offers the recipient a new opportunity to try restaurant quality food by a personal chef in the comfort of their home or chosen venue. 

2) Truffle Pig Art's truly elegant food and chef related pictures.
They are 'sharp' as we say in the kitchen when a dish is clean, elegant and impeccable...

Celebrating autumn with a seasonal beetroot, cavalo nero and labneh salad.

Recipe (for 2 as a main, for 4 as a side)

Ingredients
2 large beetroots
2 medium sized courgettes
1 small bunch of Cavalo Nero (black cabbage)
Olive oil
Butter
Turmeric
Salt
Pepper
Balsamic vinegar
Freshly chopped mint
Freshly chopped parsley
6 balls of Labneh (strained yoghurt often used in Middle Eastern cooking)
Pea shoots

Cook the beetroots in salted water, it will take a few hours. Peel them and cut into pieces. Drizzle balsamic vinegar over them.

Slice the courgettes, rub them with olive oil and salt. Pan fry the slices in a hot pan until they are cooked and...

I’ve got to be honest - these past few weeks selling my pop-up dinner have really pushed me out of my comfort zone. In an ideal world, I’d just cook and share foodie experiences with my guests. My biggest challenge in this business is to reach the right niche who share the same passion as me about food and everything around it. I felt vulnerable and exposed through the process of planning. I knew I was making progress, and I don’t even try to hide it at this point, doing something first is terribly hard.

Being organised and triple check everything helped. Prepping and cooking the dishes helped. Switching on the extraction after we arrived at the venue...

‘Intimate’ means being close.

As a private chef I get to cook really close to the guests. Being on show is a constant reoccurrence. Dining at the chef’s table by booking a private chef and a suitable venue is no longer an unreachable goal.

But how do I do it?

I overtake the kitchen for the evening, I set the table, I cook, I serve the dishes, I explain them and will give as much space and privacy as the guests need. I am happy to engage in chats and foodie discussions, even with younger kids, but I will not force it. I let the guests...