Private Chef Albert Kapta

I have 20 years of experience. During my work so far, I have been responsible for the preparation of ingredients, high-level cooking, preparing international dishes, and I have gained experience in preparing cold and hot dishes. I have also been involved in managing the kitchen, writing the menu, and inventing dishes. In the past 5 years, I have gained pastry skills, such as making Hungarian pastries, and I have also become familiar with the international palette.

For me, cooking is...

passion, humble use of flavors and spices, which is a diversity of experience and creative movements. quality use of raw materials in every season

I learned to cook at...

as a child in the kitchen, middle school Nyiregyházi Sipkay Culinary Technical School, 3-year Balázs Enzsol pastry master course, International culina

A cooking secret...

then I would say: precision, chemistry, creativity – and the ability to know what goes with what and what happens to the ingredients during cooking. A