I was born into a shepherd family on July 19, 1976, in Karcag, the capital city of the Cuman people. I was six years old when my parents moved to a farm on the Hortobágy; I grew up surrounded by nature. Pig slaughters occurred several times a year, and of all the tasks I was assigned during such feasts, my favorite was always the cooking. I have cooked with my father at weddings, reunions and various competitions.
I first entered the Karcag mutton cooking competition in 1998, achieving great success. My family has participated every year in the competition that has since developed into a festival. 2005 was our best year yet, when we took the three top prizes out of 156 participants. We are glad to be receiving more and more invitations each year.
I am one of the founding members of the Mutton Cooking Club of Karcag, the Karcag Mutton Cooking Association, and the Association of Karcag-Nagykun Flavor Keepers. It makes me truly happy that, thanks in part to the Mutton Cooking Club of Karcag, the Cuman mutton stew of Karcag has been included on the list of Hungary’s Intangible Cultural Heritage.
I consider myself a very lucky man, doing what I love the most, and I would love to pass down everything I was taught.
