Anett Hartmann graduated from CIE’s one-year Confectionery Arts programme last year, which not only gave her a qualification, but also helped her find a job… Read More »CIE success story: from intern to pastry chef at Four Season Hotel
On 25th of September, we held our latest graduation ceremony, where not just one, but all three of our programs (Culinary Arts, Pastry Arts, Plant… Read More »Graduation ceremony of CAP13, PAP2, PBP1 groups
On 13 November, after the hyuganatsu citrus fruit and premium, A5 class wagyu, we discovered another layer of Japanese cuisine at a private event at… Read More »Sake and Hungarian cuisine: a surprising pairing, but the results are amazing
At the end of September, the Culinary Institute of Europe hosted another exhibition! We were honoured to have contemporary Spanish and Hungarian folk and craft… Read More »Exhibition of Spanish and Hungarian craftsmen at the Culinary Institute of Europe
Last February, Culinary Institute of Europe launched its one-year Pastry Arts Program, which is taught by a team of Hungarian and international pastry chefs. Sarah… Read More »She moved to London and opened her own bakery: we spoke to our pastry chef tutor Sarah Alwazir
On 6 March, JETRO – Japan Trade Development Organization and JFOODO organized an exclusive tasting event for representatives of the Hungarian culinary scene to get the chance… Read More »Premium Japanese wagyu presented at an exclusive event for the Hungarian chefs
Jonathan Beeri completed a one-year Culinary Arts Program at Culinary Institute of Europe. After working at domestic kitchens, last autumn he spent a month… Read More »One month at the world’s best restaurant – our alumni’s internship at Geranium
Csaba Ádám ran the Olimpia restaurant from 2013 until the end of last year, and has built up a solid reputation for himself. Since then,… Read More »“I used to find it very difficult to imagine how to create a menu without meat” – we talked to Csaba Ádám, the head instructor of our Plant Based Program
