ABOUT US

BRIEF HISTORY

2016: Culinary Institute of Europe was founded by chef Maki Stevenson. We launched the 1-year programme in Hungarian, in September 2016.

February 2018: We started the French pastry workshop, a 35-hour-long pastry programme in English. 

COMING SOON: We launch the culinary arts programme in English. 

Maki Stevenson

CEO and founder of CIE

Stephane Gerphagnone

Stephane was born in the south of France, in Provence.  He loved his grandmother’s cakes and pastries, so he followed his passion and became a pâtissier. He graduated from Compagnon Tour de France in Lyon, and has worked in Paris, Melbourne and London in hotels, bakeries and private clubs.  After he moved to Budapest in 2007, he started to work as the chief pastry chef in the newly opened Lukács Cukrászda. He has worked together with Lajos Takács in the Olimpia restaurant. He has been the head pastry chef for La Praliné and á table! for many years. He is now a freelance creative pastry chef for many pastry shops and restaurants and holds pastry classes in CIE.

Zsófia Nábelek

Zsófia is a pastry chef, together with Stephane Gerphagnon she was teaching at CIE's French pastry workshop. She started to learn about desserts under the guidance of one of the best Hungarian pastry chefs László Mihályi. She started to work at Desszertszalon in Vác then continued at Kistücsök in Balatonszemes. In 2014 she began as an intern at Mák Bistro, where she has been the head pastry for 3 years. While being graduated in communication she is also active in gastro media. She has been a contributor to print and online magazines such as Dining Guide, Nosalty, Táfelspicc (Origo) and Magyar Konyha. Zsófia has been the correspondent at the Lyon Bocuse d’Or several times. In summer 2017 she staged at Daniel Berlin’s restaurant (Krog) in Skåne-Tranås, Southern Sweden.

Logan Strenchock

Logan is a researcher and Environmental and Sustainability Officer at Central European University (CEU) in Budapest. His research focuses on communityvbased sustainability transition initiatives, short food supply chains and resilient agricultural systems, and Degrowth inspired social movements. At CEU he teaches a course which provides a basic introduction to agroecology and permaculture. He is also a co-founder  of Cargonomia, a sustainable urban logistics and local food distribution center in Budapest, and a garden team member at Zsámboki Biokert, an organic and biodynamic vegetable farm in Zsámbok. He has gained experience as a researcher and participant in the development and implementation of transparent and localized food networks in the United States and Central Europe.

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