Seminar Series of the School of Applied Sciences – Spring 2023 – 2. Seminar

Dear Students of the School of Applied Sciences,

You are kindly informed to welcome the Program Coordinator of Hungarian Cultural Centre, Chef Agnes Toth, as the guest speaker of the seminar series.

Date      : Thursday, 02 March 2023

Time      : 14:40-15:30

Place     : ZOOM

Broadcast Classroom : AB-3  / Law Auditorium

Ms. Agnes Toth graduated from International Relations Program at Corvinus University in Hungary in 2009. In 2010 as a volunteer she started to organize the very first Turkish cultural program series in Budapest, Hungary. Between 2013-2016, after the official opening of the Yunus Emre Enstitüsü Turkish Cultural Centre in Budapest, she worked there as a cultural coordinator. From 2016 until the end of 2019, Ms. Agnes Toth worked at the Ministry of Foreign Affairs and Trade of Hungary, being responsible for Hungarian cultural centers in abroad. Meanwhile, as a hobby, she started to write a blog about Turkish gastronomy, organized private gastro events and gave workshops at the biggest cooking school in Hungary, called “Chefparade”.

In 2019, Ms. Agnes Toth left the ministry to open her own business and continued her carrier as a freelancer chef promoting Turkish cuisine. During the last years, she held private events in her „home restaurant”, gave cooking classes, and organized Turkish breakfasts and thematic dinners in cooperation with restaurants in Budapest, Hungary. At the same time together with the Hungarian Cultural Centre in Istanbul and the Embassy of Hungary in Ankara through various kinds of events, she was promoting Hungarian gastronomy to Turkish society.

Temporarily returning to the public service sector, Ms. Agnes Toth was delegated to the Hungarian Cultural Centre as a program coordinator in September 2022 where her main task is to organize Hungarian gastronomic events for locals in Turkey in cooperation with restaurants and the gastronomy department of universities.

Ms. Agnes Toth is going to make a presentation titled "The history of Hungarian Gastronomy and the traces of the 150-year-long Ottoman rule".