The Rosensteins' Cookbook [antikvár]

WELCOME DEAR READERS! Born and raised in Budapest, I onn Tibor Rosenstein, chef and restaurant owner. After losing my parents in the horror of World War II and Holocaust, I got raised by my two grandmothers in the 10th district of the Hungarian capital, Budapest. Everything I know about food and hospitality is the accomplishment of their teaching, for what I am immensely thankful. As a child, I used to spend most of my time in and around the kitchen, lifting the lids of the pots. An always hungry yet spindly type I was - I could be eating all the time. My grandmothers noticed my overexcitement about food and everything else connected, therefore mode me responsible for important kitchen duties from very early on. I took the chicken to the 'sachter' right from the market, so he could slaughter it in a kosher way. What a big thing this was - certainly for me at least. However, we could not eat kosher all the time - so typical to that time. But this might have been the reason why my grandmother armed herself with her favorite phrase - engraving it to my mind and my life forever: 'All the good things are kosher!'. She was so right! After all, it was no surprise that I chose to be a cook, wasn't it? Throughout my professional career I earned the most determining experiences while being an intern at Margaret Island's Grand Hotel, or cooking at Cegléd and Nagykőrös's Cifra Jerry for several years, while being the head chef of Kispipa Restaurant for 10 years from 1979 was also an important milestone. Unbelievable as it may sound, but I still make a living of what I learned as a kitchen helper at Margaret Island. At that time we had plenty of 'natural' - or today commonly called organic - ingredients. Fresh water crayfish, escargots and frogs were regularly brought to the kitchen in a large food container by an old man, but once, we also happened to kill a pig in the basement. I happily teach all these techniques ever since to all the cooks I work with - and I do think this is the kind of attitude that mokes us different. As a family head, and a host at the same time, I have faith in two things and I follow them like a compass. First is that our destiny is reflected in our action. And second is that a restaurant is not only a place to fill our stomachs at, but also an environment where we can relax our minds and spirit as well. Therefore every restaurant has to provide the atmosphere for some peace and quiet. Our family is always present at our Restaurant, so there is always someone to help our guests feel they are in good hands, they are home. Tell me, is there any better feeling than this?