A brief history of the Cooking School

As a cellist, Maki received her Masters of Music degree from Texas Christian University. An adventurous spirit took her to New York City where she enrolled herself into the chef training program at Natural Gourmet Institute for Health and Culinary Arts.

Maki Konyha

After finishing culinary school she honed her skills at renowned Manhattan restaurants such as Megu and Craft. In the fall of 2006 seeking even more adventure, she visited Central-Eastern Europe where a plan crystalized to open a culinary school in Budapest, capital of Hungary.

In the fall of 2007 Chef Maki offered cookery classes strictly on an experimental bases to her circle of friends in Budapest and after receiving mand positive feedbacks and encouragements, the school moved to its current downtown location just a few blocks from the Parliament.

Each three-hour classes are small (max.10 students), all hands-on with food tasting at the end of class. Each class starts with a brief intro to the theory of food preparation, descriptions on ingredients used and best places to buy them.The ingredients are seasonal and as much as possible locally grown and organic. Chef Maki's mission is to emphasize the importance of balanced daily eating habits and though Makifood is not vegetarian school, it does stress the importance of reducing daily intake of meat. The dishes prepared during classes faithfully reflect Chef Maki's food philosophy: easy to make, tasty and healthy meals.

Starting 2010 fall Makifood will present a lineup of guest teachers with various specializations, including Chinese medicinal cooking, modern Hungarian cuisine and Hungarian Jewish cooking. Classes are also available in English with one group starting each month.