Food lovers have long been familiar with Andr\u00e1s Wolf, who is also recognised and respected within the professional community. He is the head chef at Salon Restaurant and the New York Caf\u00e9, and he carries out his work with complete dedication \u2013 whilst, of course, also looking after his wonderful wife and two children. The general public may recognise him from a television cookery programme, where he demonstrates his professional expertise, humility, sensitivity, sharp tongue and sense of humour. But what is he really like as a chef in charge of two renowned Budapest restaurants?<\/p>\n\n\n\n
\u201eTalent is only worth anything when it is combined with hard work and humility\u201d<\/p>\n\n\n\n
A chef renowned for his exceptional professionalism, dedication and commitment \u2013 and now also a familiar face on television \u2013 has already proven his abilities: he is a member of the Bocuse d\u2019Or Academy and one of the founders of Hungarian cuisine. He has been head chef at the New York Caf\u00e9 and the Salon Restaurant for eight years, and has been working in the industry for 24 years.<\/p>\n\n\n\n
This is quite a challenge, and it requires a great deal of energy, precision, discipline and meticulous timing. If you think that a task like this calls for someone like Andr\u00e1s Wolf, then you\u2019re right.<\/p>\n\n\n\n
Andr\u00e1s Wolf \u2013 not your average chef<\/p>\n\n\n\n
What sort of chef and person is Andr\u00e1s? We spoke to his colleague, Csaba Szab\u00f3, the restaurant\u2019s manager.<\/p>\n\n\n\n
\u201eAndr\u00e1s is a true perfectionist in his work; he always strives to achieve the very best. He is extremely creative, much to the delight of our guests, who, thanks to Andr\u00e1s, are treated to unique culinary delights.\u201d.<\/p>\n\n\n\n
As he is the head chef, he is responsible for a number of areas. He is given a free hand in practically everything. He devises and puts together the menus, selects the staff, organises the rota, and is also responsible for purchasing kitchen equipment and crockery. As he manages a team of 65 people, he needs to be fully up to date with everything and know his colleagues, including their strengths and weaknesses.\u201d<\/p>\n\n\n\n
\u201eCreativity, order, cleanliness, humility \u2013 that\u2019s what I\u2019d like to see\u201d<\/p>\n\n\n\n
The TV programme mentioned earlier revealed that Andr\u00e1s has set the bar very high. He is outspoken; according to his colleagues, he can be sarcastic at times, but he is never unfair and never offends others. His colleagues know what is expected of them in their day-to-day work, and it is Andr\u00e1s\u2019s job to ensure that they meet those expectations. As a result, he is strict and does not accept excuses; he expects the very best, yet at the same time he is sensitive to personal matters, understanding and helpful.<\/p>\n\n\n\n
He possesses excellent organisational skills and has extensive, exceptional and unique knowledge in both kitchen management and culinary creation. He is the epitome of a versatile chef. He is the one who has created what our guests see on their plates \u2013 those delicacies that they can enjoy with their eyes, noses and taste buds alike.<\/p>","protected":false},"excerpt":{"rendered":"
A gasztron\u00f3mia szerelmesei m\u00e1r r\u00e9g\u00f3ta ismerik Wolf Andr\u00e1st, akit a szakmai k\u00f6z\u00f6ss\u00e9g is elismer \u00e9s tisztel. \u0150 a Salon \u00c9tterem \u00e9s a New York Caf\u00e9 s\u00e9fje, aki teljes odaad\u00e1ssal v\u00e9gzi munk\u00e1j\u00e1t \u2013 \u00e9s term\u00e9szetesen gondoskodik csod\u00e1latos feles\u00e9g\u00e9r\u0151l \u00e9s k\u00e9t gyermek\u00e9r\u0151l is. A nagyk\u00f6z\u00f6ns\u00e9g egy telev\u00edzi\u00f3s f\u0151z\u0151m\u0171sorb\u00f3l ismerheti \u0151t, ahol megmutatkozik szakmai hozz\u00e1\u00e9rt\u00e9se, al\u00e1zatoss\u00e1ga, \u00e9rz\u00e9kenys\u00e9ge, \u00e9les […]<\/p>\n","protected":false},"author":3,"featured_media":3639,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-3735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rolunk"],"acf":[],"_links":{"self":[{"href":"https:\/\/newyorkcafe.hu\/en\/wp-json\/wp\/v2\/posts\/3735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newyorkcafe.hu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newyorkcafe.hu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newyorkcafe.hu\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/newyorkcafe.hu\/en\/wp-json\/wp\/v2\/comments?post=3735"}],"version-history":[{"count":1,"href":"https:\/\/newyorkcafe.hu\/en\/wp-json\/wp\/v2\/posts\/3735\/revisions"}],"predecessor-version":[{"id":3736,"href":"https:\/\/newyorkcafe.hu\/en\/wp-json\/wp\/v2\/posts\/3735\/revisions\/3736"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newyorkcafe.hu\/en\/wp-json\/wp\/v2\/media\/3639"}],"wp:attachment":[{"href":"https:\/\/newyorkcafe.hu\/en\/wp-json\/wp\/v2\/media?parent=3735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newyorkcafe.hu\/en\/wp-json\/wp\/v2\/categories?post=3735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newyorkcafe.hu\/en\/wp-json\/wp\/v2\/tags?post=3735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}