The two excellent and very experienced chefs and founders of Food Champs, Misi (M) and Csaba (CS), are not married at the moment. (However, they are both happy family guys.) When asked about the idea of their theoretical wedding, Csaba, who has already been married, laughed and shared some pragmatic advice.

Let`s start with the guest numbers, how many people would you invite?

CS: “I would keep it to around 120 guests. This is a manageable crowd for personal interaction, and doesn’t overwhelm the hosts with excessive tasks.”

Misi agrees, his number is also max 100-120 people.

 

What catering option or menu would you choose from Food Champs services?

CS: “If my wedding was in the UK, I’d definitely go for canapés. They are practical and ensure guests have something to absorb the alcohol and curb their hunger.” (Practical! – His insights reflect both his professional acumen and personal experience, making him a valuable source of advice for future married couples.)

” There would be an array of flavors and colors, for example our Whipped Goat`s Cheese with Pickled Beetroot is a great example of a fab combination and harmony of flavors. The absolute favorite is the Crispy Duck Nuggets with Hoisin Sauce, and I would also choose something like Prawn & Guacamole on Bread Croutes to give even more color and variety in flavors.

M: “I would have 5 canapés to make sure everybody finds something suitable for him/her. I would choose a couple of meat options, and the rest I would share along fish and seafood canapes and vegetarian ones, depending on the numbers of vegetarians guests.”

As for the mains?

CS: “The Beef Wellington undeniably stands as the most popular dish at weddings. Its fulfilling and spectacular presentation makes it a traditional favorite. Although, as a chef, I must admit it demands skill and precision to perfect, but it’s more a challenge for the chef than the hosts to deal with.

For those who do not fancy beef, I’d opt for a fish main meal. In the UK, culinary preferences deviate significantly from those in Hungary. In Hungary, a hearty soup is often the starter, cherished for its tradition and its soothing effect on the stomach, especially beneficial for those consuming alcohol.” (How thoughtful again! :))

Misi, would you choose something else, than a seated formal meal?

M: “For sure NOT! A plated, beautifully presented meal is elegant, and very comfortable for the guests as they are 100% served. As for the main, I would go for a Hungarian twist in the menu – with “Pacal” (traditional Hungarian tripe stew)

What would you have for the evening meal?

M: “Hog roast, of course, to change for a festival atmosphere after a formal sit down meal.”

CS: “For the evening meal, I would also opt for a hog roast or BBQ, providing both versatility and ensuring guests won’t feel overwhelmed by repetitive flavors. Embracing the new trend for variety, couples often prefer an array of choices in smaller portions to maintain excitement throughout the event. Mini burgers are also a delightful option, along with other easy-to-eat food that guests can enjoy while dancing. Nothing dampens lively late-night atmosphere more than imposing another formal, sit-down meal in the middle of the party. This approach sustains energy and keeps the celebration vibrant and dynamic.”

How about desserts?

CS: “Well, I do not really have sweet tooth as such. If I had to eat a heavy chocolate, I might fall under the table from the sugar shock… (he laughs) – But a light fruity cheesecake would do for me. And again, I probably would ask for a very vibrant, colorful selection of desserts set up on a dessert island. A well-curated display with a range of options would offer the perfect combination of flavors and textures, ensuring a delightful end to any meal without overwhelming my palate.”

M: “I would choose Hungarian desserts: retes, zserbo, somloi galuska, Rakoczi turos.” – (These are strudel/ layer cake, Gerbaud cake, Somlo Trifle, Hungarian curd cheesecake.)

 

Any other personal advice?

CS: Definitely. For some reason, on many occasions, people think waiting staff is not an essential part of the service. They reckon with helpful family and friends around, this is a manageable task for them without any experience. This assumption overlooks the skills and professionalism required in the hospitality industry.

Once we were invited to a wedding with only a hundred guests. There were no waiting staff hired, and the event spiraled into chaos within 3-4 hours. In the end, those of us familiar with event management stepped in to help. They deeply regretted their decision to cut costs on essential services.

A waiting staff would efficiently collect empty glasses, promptly replace them with clean ones, and discreetly search for the bottle opener, ensuring to open wine bottles with utmost professionalism, avoiding any messy or humorous attempts that could disrupt the dining experience. It is really not the families` and especially not the couples` task to serve or deal with the food/drinks service at all. They should be celebrating and celebrated on that day, without taking extra loads and stress with something, that requires professionalism.

Searching for or washing glasses does not take expertise, it is just simply not for them to do on their or their children’s wedding day.  Anyway it is far not a relaxing day for the families and couples at all. Many realize this in the middle of the service, when small happenings, (such as missing cutleries, glasses, refills, etc) take over the attention of the main cause of the whole gathering.

And one more thing, that has nothing to do with the catering – choose a good musician or Dj for the entertainment, who is able to establish a memorable party. You will need an entertainer, who is able to see and accommodate what is needed to get everyone on the dance floor . “