MA SEM HALUNK ÉHEN · THE PEOPLE BEHIND THE RECIPES

Three different kitchens. One shared passion.

One of us works in a professional kitchen. One cooks for a large family. And one tests recipes with the same curiosity used to debug code. Together, we make Ma sem halunk éhen.

We share recipes you can genuinely cook at home, clear instructions, and techniques that make everyday meals better.

WHAT WE BELIEVE

A good recipe doesn't just taste good. It works.

We test ideas, clarify the steps and refine the details, drawing on professional cooking, busy family dinners and hands-on home experiments.

MEET THE TEAM

01 / PROFESSIONAL KITCHEN

Tomcsik (Tamás Noll)

Chef · recipe development · kitchen techniques

I've worked in professional hospitality for more than ten years. I currently work as a chef manager at a catering venue on a London School of Economics campus, and I bring that kitchen experience to the recipes we share.

I enjoy experimenting with flavors and techniques, developing recipes and sharing what I've learned through cooking workshops. For me, a great recipe should explain not just how to cook something, but why it works.

02 / CODE & COOKING

Robcsa

Software developer · home cook · recipe tester

I'm a software developer by day and an enthusiastic home cook in my free time. I love discovering new recipes, testing them and giving familiar favorites a personal twist.

What I enjoy about cooking is much the same as what I enjoy about programming: there's always something to learn, test and improve. Alongside recipe testing, I use over ten years of software development experience to build the magazine's website.

03 / THE FAMILY TABLE

Sendrew (András)

Home cook · street food · comforting classics

At home, I'm usually cooking for a big family with several children, so I need meals that are delicious, filling and realistic on busy days.

I especially love street food and comforting home classics. I'm always happy to test something new, but my final question is simple: will the family ask for seconds?

THE COOKING LAB

Don't just follow the recipe. Understand it.

Why rest dough? When should you turn up the heat? How do you keep meat juicy? We explain the principles and techniques behind good cooking.

SEE YOU IN THE KITCHEN

We're glad you're here.

Whether you're making your first meal or perfecting your hundredth recipe, we hope you find something delicious and useful.

Get in touch →