Patrik is the station chef at the Grand Hotel Kempinski located in the High Tatras. The judges awarded him the gold medal for his meal of venison shoulder baked on pine needles and berries, cauliflower-vanilla purée, cocoa chips, juniper butter foam, tree mushrooms, pearl onions and pine needle oil.
“I am very happy that in the competition I was able to show some of the culinary arts, which can be enjoyed by our guests at the Grand Hotel Kempinski in the High Tatras,” said Patrik Balkóci after the competition. “For me to win the senior chef category among 12 other chefs is a great honour and appreciation of my work.” The competition was organized by the Association of Chefs and was an accompanying event of the culinary and gastronomic exhibition named Danubius Gastro.
The judges took interest in Patrik’s combination of cauliflower and vanilla, as well as his preparation of the purée. “Venison meat is fragile and very juicy,” said the station chef of the most luxurious hotel located in the High Tatras. “During the preparation, great care must be taken to preserve its juiciness and fragility.” In the competition, each contestant was required to prepare two modern innovative dishes within a 45 minute time limit. The primary ingredient was venison shoulder but the contestants could choose all other ingredients for themselves.
The hotel management was also pleased with the award. “We are very proud that one of our chefs impressed the judging panel so much that they decided to award him with the gold medal,” added Kathrin Noll, the general manager of the Grand Hotel Kempinski near Strbske Pleso. “We are also very happy that the dishes, which are prepared by our kitchen team led by Jozef Breza and Tomáš Tejbus, have received the appreciated by our guests too,” she said.