Desserts are made for joy. A beautifully arranged dessert on a plate may be the most perfect end of a meal. It gives pleasure. In hotels, restaurants or in a small confectionery, making desserts is one of the most important tasks of a confectioner.
There are a lot of places where we can find peculiar, almost virtuoso dessert menus. Modernisation of desserts is one of the key factor to keep up with a world of outstanding quality and dinamic developement. Modernism is about wonderful expectations, about creating new forms and about expressing art. More and more confectioner make modern desserts and try to avoid the monotony of ordinary cookies. They seek after getting to the empire of conscious art. There should be a motivation so that the artistically and technically challenging style of modernism could become more and more accepted and wide-spread.

Hungarian guests are open and curious. The novelty of tastes, the bold forms and decorations meet with success. The task of chefs and confectioners who represent this modern philosophy is to make modernism known by a lot of people and to motivate as many persons as possible to use it. However, modernisation does not mean turning traditions and the foundations of the trade and standards upside down. (Hungarian trade identity should be taken into consideration as well.) But it does involve the usage of new tools, equipments, machines, form, technologies and raw materials.

According to critics, confectioners focus too much on decoration and guests just don’t know what they eat. My oppinion is that although the taste is crucial, the dessert has to make a very strong first impression that leaves the guests breathless. Suprise is the most important element of a dessert.
In hotels and ships confectioners often have to make desserts on different topics. Sometimes these topics are defined (e.g. chocolate, citrus, seeds, the rainbow, success, etc. and other abstract themes). These confectioners are expected to use their knowledge to fulfill special tasks as well. They often feel that during their creation, they are forced into rules and that is why they need all their creativity, devotion and personality to define compositions and tools.

Uniqueness of the desserts is an important and indispensable requirement as the dessert expresses the world of diversity and freedom without expedience. Guests are open to new, unusual and diverse things while the pastry chef who bases his philosophy on boldness may have huge successes.

There is an unappeasable thirst in me to create an environment where – together with innovation and tradition – our old desserts get a chance to become ’updated’. A number of technologies may help to turn our old desserts a bit airier and more elegant. These methods make them more desirable for the guests as well. 
There is an obvious claim to wake up the sleeping trade, to shake up the tastes and forms of our desserts and to begin a new era.

In one of my friends’ oppinion, without the creativity and innovative spirit of our ’ancestors’ we would not have desserts now and there would not be a thing to update. That is why we have to make an effort so that our followers will have something to update.