Born in Hungary, specifically in the south, Csenge Dusha is the pastry chef at the restaurant Salt in Budapest. There she puts into practice not only the influences of her origins but also the mark left by her time training and her subsequent trip to Munich. In the kitchens of Salt she practices a simple pastry that constantly looks to popular classics, especially from rural areas, with a particular interest in the many preserved fruits and herbs that characterize them. She really loves working with the region’s ingredients such as sweet potato, dill, paprika, and gooseberry.
“For me, confectionery is a passion, a challenge. It is a game with flavors, textures, shapes, and colors. I love nature and its local ingredients”
Featured in so good #26