On 4 June, prominent figures from the world of Hungarian gastronomy will once again take to the streets of the capital. Now in its eighth year, the traditional Chefs' Parade is organised by the Étrend Hungarian Chefs' Association (Étrend Magyar Konyhafőnökök Egyesülete) to promote appreciation of the profession and demonstrate that gastronomy is an art and a way of life. The event also fosters a strong community. 

The paraders will gather at Fővám Square in Budapest from 14:30. Led by a military band, the parade will follow a well-known route all the way to Parliament.

A civic dignitary will welcome the participants to the Parliament building. In keeping with tradition, a chef will present the winning recipes from this year's 'Food of Hungary', 'Szamos Plate Dessert' and 'Drink of Hungary' competitions. 

'This is how we preserve the recipes for future generations,' said István Asztalos, president of the Étrend Hungarian Chefs Association. 

'Year after year, we strive to demonstrate to the profession and society as a whole that gastronomy is an art, a way of life and a community!' – emphasised Asztalos. He said that the parade is not just an event, but a celebration where representatives of the profession show their shared pride in their work, which is inherent in every dish, serving and dessert they create.

The Pásztortűz team at the forefront

Now in its eighth year, the 'Food of Hungary' competition is one of the most prestigious domestic gastronomic events. The competition aims to preserve and develop Hungarian culinary traditions, as well as create new, innovative dishes. This year's theme was inspired by two emblematic Hungarian dishes from the 1958 Brussels World Fair: Csáky-rostélyos and Bélszín "Budapest". The chefs were tasked with creating new, creative Hungarian dishes that would represent the national gastronomic identity in a fitting manner. 

The winners of "Food of Hungary 2025" are Hunor Balázs and Botond Szilárd Laczkó, the chefs at the Kotyogó Restaurant in Farkaslaka, Székelyföld. Their award-winning dish, 'Wandering Through The Cuman Lands', featured only local ingredients: roast lamb roll, parsnip purée, chickpea meatballs and orange beetroot cream.

Dress code: black trousers, white chef’s jacket, and hat

István Asztalos pointed out that 4 June is National Unity Day. 'This coincidence is particularly symbolic, as it represents the unity of the profession regardless of geographical location.

'While registration is not required to participate in the Chefs' Parade, a uniform appearance is expected and everyone is welcome. For chefs, this means black trousers, white chef's jackets and hats, while servers and other hospitality professionals are asked to wear their own work clothes. 

'We are dressing Váci Street in white,' said István Asztalos. Organisers are expecting 100–150 participants this year.

Source: press release

Photos: István Asztalos