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This year, the award of the Hungarian Confectionery Industry Association was presented for the 25th time, and just as in the previous years, the ceremonial award ceremony and press conference was held at Zila Cafe and Krisztina Confectionery @ Budapest.
A total of 74 ice creams entered the Ice Cream of the Year competition in four categories this year. There was no mandatory taste this year, the aim of which is to promote classic and traditional high-quality artisanal ice cream, nothing set limits to the creativity of the contestants. This year 12 ice creams made it to the finals in the handicraft categories, which the contestants had to make in the presence of the jury. 27 ice creams competed for the places in the category of raw material producers-distributors.
Before and after the ceremony, were also available for tasting the finalist ice creams of the craft categories, 27 competition ice creams of the company category.
The aim of the competition is to promote traditional, high-quality artisanal ice cream, so that the Hungarian confectionery can offer its guests even better quality ice creams, thereby creating a demand among people for healthy and high-quality, artisanal products. This year, it was possible to enter again in the “Free” category, with ice creams that cannot contain added sugar, gluten, lactose, or milk protein. These ice creams are becoming more and more popular among guests with conscious nutritional needs and guests with various food intolerance.
Competition ice creams could only be made with natural basic and additional ingredients, flavored and decorated exclusively with self-made dressings. This year, the “M – Free” category was announced again, in which competitors could enter ice creams free of added sugar, gluten, lactose and milk protein.
Árpád Szűcs, the chairman of the professional jury,said: “They sought balance and creativity in fixtures and decor. The reason the sky high price 500HUF is increasing – along with many other products the price of raw materials, their lack in many cases, or the lack of labor. In addition, according to the current regulations, ice cream in cones must be sold with 27% VAT, which means a great burden on the operation of pastry shops and ice cream parlors.”
Anyway, no doubt and regardless to the high price of ice cream within rich yummy flavors has no individual age limit when it comes to different yummy melting flavors that’s for sure.
Members of the professional jury of the company category:
Ádám Pataki (Pataki Confectionery, Érd), jr. Pál Sulyán (Sulyán Cukrászda, Veresegyház, László Zila (Zila Café, Budapest)
Jury members of Professional Organizations:
Tamás Fekete (BTSZ), János Garaczi (First Hungarian Order of the White Table), István Knezsik (Auto Grand Coalition), László Kovács (MVI), András Krivács (MNGSZ), Ágnes Nagy (Magyar Ízek Utcája), László Németh (IPOSZ), Septe József (Hungarian Bakers Association)
Members of the professional jury: László Balogh (Artisan Confectionery, Gyula), Angéla Baracskay (creative pastry chef, Budapest), Eszter Gerő (Sütizz Confectionery, Budapest), Árpád Szűcs (a table! Boulangerie-pâtisserie, OJO ICE, Budapest), Balázs Erdélyi (professional president, MCI , Budapest)
The members of the Audience jury were: Antónia Erős (presenter, founder of the Egy Csepp Figyelem Foundation), Armand Kautzky (Jászai Mari award-winning actor), Enikő Tóth (actress), Krisztina Trisczuk (national team handball player), Luca Vajda (finalist of the Kitchen Chef show).
In the extremely strong field, the following results were announced by the press ice cream presenter: “I.” category: pastry shops, artisan ice cream makers’ competition. Artisanal ice creams can be entered into this category with natural base and additional ingredients, in the case of milk ice creams with a cooked base, and exclusively with self-made toppings, pastes, and decorations, made in accordance with the traditional technological sequence.
Gold medalist and winner of the Ice Cream of the Year traveling cup: Zserbó Szőke – Norbert Dobó – Füredi Fagyizó from Balatonfüred.
Silver medal: Lazy berry – László Ladányi – Ladányi Cukrászda
from Szeghalom. Bronze medal: Pumpkin raspberry – Ádám Novák and Rita Elek, REÖK Kézműves Cukrászda from Szeged.
“M-Free” category: pastry shops, artisan ice cream shops competition:
Gold medal: Plum black tea – Dávid Wilheim – Pingvin Ice Cream Parlor and Confectionery from Balatonmáriafürdő. Silver medal: Very good – Ágnes Böröczky-Asztalos – Margaréta Fagyizó from Balatonszemes.
Bronze medal: Chocolate coconut sorbet – Ferenc Reif – Dock Cukrászda fom Polgárdi.
“C” category: competition of raw material manufacturers and distributors
Gold medal: Plum almond with crunchy granola – Attila Rétfalvi – Master Martini Ltd. Silver medal: Conselice – Attila Rétfalvi – Master Martini Ltd. Bronze medal: Wind of Balaton – László Nagy – Békás Ltd.
“C/M-Free” category: competition of raw material manufacturers and distributors:
Gold medal: Currant poppy ice cream – Róbert Cseri – KEN Carpathia Ltd.
Silver medal: Sugar-free black currant – Norbert Szabados – König-Units Ltd. (FABBRI). Bronze medal: F – Attila Rétfalvi – Master Martini Ltd.
Special prizes – Audience prize: Bella serrata – Péter Benkő – IREKS-Stamag Ltd.
Special prize for professional organizations: Hazelnut yuzu raspberry – Éva Heléna Marsa – Vanília & Gelarto from Nagykőrös
First Hungarian Order of the White Table Special Award: Tropical Garden of Eden – Jenő Vadócz – Promenád Café from Balatongyörök … Last but not least congrates to all participant confectionery members listed a/m … Anyway if would have had a golden medal to give to Jenő Vadócz for his bombastic tasty of fruits ice cream I would surely have… really made me feel in the Garden of Eden.
Riport & Snaps: Aggie Reiter
Rolling in Budapest 