A couple of weeks ago, a new mystical figure has been active in the kitchen of Budapest Barbecue Company. His eyes were serious, scanning, and standing, but the words were not spoiled. However, if the word goes to the food, its imagination begins to soar, the flavours are dancing over our eyes and introducing us into the new dimension of food in a blink of an eye.
He is Jácint Varga, the new BBC executive chef, the Chef. After all, he moved from a small village in Tolna county to Siofok and then to Budapest, where he started his career as a one-person cook. Shortly afterwards, he worked at the Artist’s first first-class restaurant, where he loved the special ingredients that he had turned into the kitchen. Then Baraka, the Pastrami Restaurant and then the Café Bouchon followed the road to Mandragora.
The question may well arise in everyone: “Is fine dining now in the BBC?” Our answer is a somewhat naive, and besides, a wink, because Jacint eagerly treated the food around the kitchen, but the barbecue is sacred and invulnerable. But everything around the table will change. We hope that it will become just much nicer, finer and more exciting.
He hadn’t worked with a smoker before, but he was very enthusiastic about mastering the barbecue science, which is already at the stage of experimenting with new things. For example, in the weekly menu, with one of the salads, he dropped the quail eggs under the smoke, but the vegetables were added to the pool one after another in search of new, unexplored flavours. In his opinion, the future of barbecue may be a decisive moment when we smuggle new depths into the food beyond the smoking of the individual ingredients.
As a chef, his primary goal is to make the Budapest Barbecue Company as successful as possible. Existing meals or dishes that he brings are prepared and delivered to the best quality. It is also important that the kitchen is economical, that there is no accumulation of goods that the ingredients are always in rotation, which guarantees the freshness of the food for the guests. If he had to describe himself as a chef in three words, he would begin with the patience, then continue with the creative, and with the half-sentence that he would not tolerate neglect and recklessness at any level.
You can also keep track of his work, on the one hand, through the lunch menu, which brings new twists and innovations from week to week, and most importantly, it delivers a really delicious meal. On the other hand, you should also pay attention to the newly announced events, where he knows no joke about the garnish, meant to be the garnish but waaay cooler – Hello homemade fermented sage lilac cabbage and guinea pig. Third, observe the small changes that will come up in the coming months, from which the enjoyable snacks will be heavenly.