As a consequence of the experiences from every part of the world, László Mihályi treats different tastes, seasons and forms daringly. For him set rules do not exist. But one thing he insists on: fresh, quality materials. He banned cream powders, synthetic semi-processed products, artificial food additives from his kitchen and teaches his students to take their time and energy when making desserts.

Creating new desserts is a great task for a pastry chef. Almost every day a new idea is born in his kitchen. The inspiration may come from the weather, or from a mood, a flavour or an interesting cover. The first step of making a new dessert is imagining a colour and a form. Then Mihályi cooks up a taste, draws the dessert and choose the ingredients. The new creations are always being tested on the colleagues of the confectionary and then on some frequenters.

Presentation of the desserts is just as important as the harmony of tastes as one of the aims is to charm the guests already during the serving. A modern dessert with a unique form may provide a life-long experience.

So what is a really good dessert like according to a pastry chef? Thought-provoking. When served, everyone should be thinking how on earth this dessert was made?