Dora Havas didn’t want to make a career from cooking

The gastronomes look back a long history. The creator of the first such format was Margit Molnár, who launched in 1979 Cooking, but smart! Production to which in the 80s a Cooking – TV potand the International TV cookbook joined. Later, the gastrotema did not get worn out, while in the 90s Julia Kudlik Juli schoolYeah taught household practices and recipes on MTV, the launch of commercial televisions finally brought the revolution of cooking programs-RTL first Recipe clubleft and TV2 is a Stahl’s kitchenVal held off the housewives. Since then, broadcasters have been welcoming formats where the food is starring – of course, with the world, they have changed a lot, as they now hold dinner battles and cooking competitions on the screen.

The continuous intensity of gastronomic interest is also illustrated by the fact that there are now separate gastronomic channels, of which TV peppers launched in 2004 were in our first country. Here you can see Dóra Havas, who is also known as the gastro blogger, who runs the channel’s self -made production on Saturday morning. The uniqueness of the TV Paprika magazine format is the fact that it combines the elements of gastronomic and talkshow, including people, experts and civilians known in broadcasts, including cooking, including cultural and public issues. In the kitchen of Dora Havas András Sváby, Zsófia Mautner, Barbara Hegyi and András Csonka have already turned around, and most recently Gabriella Jakupcsek met.

Didn’t want to make a career from cooking

Dóra Havas, as she puts it, comes from a « cooking family », learning the basics of cooking from her mother and grandmother, while mostly starting to develop yourself. Whenever he could, he went to foreign cooking courses, but he also experimented at home and shared his recipes with others on his gastro blog almost 20 years ago. Over the years, the interface has become increasingly popular and blogging has become a passion for Dora. Why gastronomy is so interested in so much is a simple answer to the presenter:

« Because we have to eat at least four times a day. Plus now you can experience a very powerful body cult – everyone wants to look good and slowly get to the point of doing this exclusively. He is healthy and delicious, which gives a great theme for gastronomic. ”

Of course, when he started, he would not have thought in his dream that, traditionally, it would be a profession from cooking and blogging as a hobby. In addition to his own recipes, Dóra Havas now notes countless videos, TV shows, cookbooks and other content, so she has finally built a career from gastronomy over the years, even though she was not initially intended at all.

“When I started blogging in 2006, no one has done that yet. Later others started, but I somehow always managed to stay on top of the wave-probably because I love to do it. EI didn’t want to build a career at all, my career just grew me on me” He explained to Blikk’s question, adding that if he knew it would lead to it, he might not have started, because the awareness had brought a lot of things to his life he was not necessarily prepared for. About 5 years ago, the situation was completely comfortable for him, popularity and performance did not cause any inconvenience, but Ever since the influeninance has developed, there has already been a projection that is less attracted.

« I never care about the kind of awareness that is not related to recipes and cooking. What this very open world requires today ” He admitted, adding that he thought a lot about how to shape this process so that it would continue to be comfortable for it, because it really loves to produce gastronomic content. In his view, there is no more fortunate person than who can do what keeps you excited every day. Of course, you have to adapt to change the environment, but at this moment you feel what they are expected to do, in many cases it goes beyond the limit to which it is still comfortable.

Surprised, truncated Pici how not to cook

The TV Paprika magazine, on the other hand, is very welcome. The show, which is enriched beyond gastronomy with cultural and public content, was the idea of ​​Péter Radnai, who, despite being « not a cook, », according to Dora, is very hit by the format, which is unique on the market.

« The manufacture of gastronomy content can be used, or even the Atlantic Ocean could be dried with the amount of recipes circulating around the world. But in this magazine show we talk about cooking, no one else does something. »

Whoever is invited to the show is in teamwork, everyone has a part. The editors try to make sure that every broadcast is colorful, to which Dóra Havas adds to themselves. There is always a presenter next to him, and the themes give themselves pretty much from the guests, the season and the topicalities, while the food is used to help chefs, cooks, producers and butcher. When all of this comes together, one more thing to do with gastronomy is a little culture, public life and a well -known person.

According to Dora Havas, something has not yet happened that someone has left the recording with a bad taste, primarily because they are trying to shape the situation so that their guests feel like they were in the napali. However, it happened that he thought quite differently about someone, which was revealed in the broadcast.

« A tiny little surprise was when he found out how much he didn’t cook! But I also experienced that someone was amazed that there was not only a simple table salt. There are always a couple of surprises, such as today’s show, which is a sauce sauce, which is very simple and works very well! Sometimes we go back to things that our grandmother has done and we are amazed why we forgot about it. ”

Otherwise, those arriving at the show usually bring their own ideas – there is no restriction on what kind of food to make. If they put forward what they want, the staff will help you get the ingredients and prepare everything to cook the food over time. When we went to the studio, Gabriella Jakupcsek He was the co -presenter of Dóra Havas, who was left out of cooking, but finally gave me an idea.

« When he heard that the fine cooked is made, he completely rejected it, then he tasted so much that he said he would make it at home » Dora said, emphasizing: « I really like working with people I see that interest is shining, because it’s a pretty narrowed area in the sense that you have to put everything around gastronomy and who doesn’t sniff so much the world of food feels a little out of an outsider.