There are many stories about the week in May. In the corridors of the house, people have long whispered about how the culinary students from the almost mythical Åland Islands turn Taste Finland into one of the most enjoyable events of the year. Expectations are high, and in 2026 new winds are blowing through the arrangements.

The Embassy of Finland in Budapest has a new chef, who will experience Taste Finland and guide the students for the very first time.

And in an increasingly uncertain world, convincing students to travel to Budapest has become more challenging than before.

Despite promises of the “always beautiful weather in May”, the forecast predicts 25 millimetres of rain, storms, and cold temperatures.

On Tuesday evening, 12 May, FinnAgora interns Linn and Heta hop on the 100E bus towards Liszt Ferenc International Airport. An evening at Lukács Baths and after-work drinks has to be sacrificed in order to welcome the guests of honour to Budapest.

Then they arrive on a flight from Oslo, travelling from Mariehamn via Stockholm: Isabel Larsen, Leo Tomass, Nikolai Strand, and Jonathan Viktorsson. And, their teacher Göta Alm-Ellingsworth of course.

- It was my first time ever on a plane!” Nikolai says.

Linn, who takes on the quest of bringing the boys to the hostel, quickly gains a whole new appreciation for Budapest despite having lived there for 8 months. 

– It feels a bit like Helsinki!

– It must be easy filming World War Two movies here!

Pic: Heta Makkonen

Day two in Budapest; the agenda consists of going over the week and then climbing up Gellert hill to the Citadel, the Buda castle and walking over the Chain bridge. TikTok has also blessed the students with knowledge of some gems, such as the Kolodko-ministatues which of course need to be spotted. And, getting good pics for the ‘gram is of essence, of course. 

 

– Nikolai, can you believe we had to convince you to come here??

– I’ve benen here for like 12 hours, and want to move here already!

– All those years of school were totally worth it, since it lead us here to Budapest. 

 

Slightly sunburned, the week in Budapest continues on Thursday with a visit to the whole sale. The cooperation with the chef Zsolt is off to a good start;during ingredient shopping the gang brainstorms well together. And, the boys’ group even spontaneously decide to visit the Adidas outlet shop together! (which sadly turned out to be closed).

 

Pic: Heta Makkonen

Friday. The day before the day. On the menu for Taste Finland we can find pirogues filled with beetroot and blue vein cheese, served with a coleslaw. For dessert berry cream. Now, preparations have commenced for real and pirogues are being folded into shape in the kitchen. The fact that there is knowledge and habit cannot be understated; however forming the dough for 500 portions does take time. 

 

– At first, forming the pirogues was fun, however now it's just repeating the same movement. I think we are approaching the end, though, Isabel says. 

 

– Well, you’re halftway there!Göta exclaims

 

– You have got to be kidding me! The students respond - but quickly resume preparations. 

So how do you approach cooking for 500 people?

– You calculate and calculate again — you really have to. And when you think you’ve counted correctly, count one more time. When you’re cooking for this many people, you always need to make more than the recipe says, otherwise there simply won’t be enough. And you also have to remember to keep tasting everything along the way, they explain.

What are you looking forward to most about tomorrow?

– Meeting the guests and hearing what they think about the food! If they like the Moomins, surely they’ll like Finnish food too

 

 

Pic: Rebekka Huomo

Would you like to tell us a little about what you’ve been doing in the evenings here in Budapest, and what you think of the city?

– It’s incredibly beautiful here, and the city has really exceeded our expectations!

– Yesterday we went on a side quest that probably shouldn’t be mentioned. Boys’ stuff, the group jokes.

Their teacher, Göta, who has taken part in the event for many years, also speaks about how important Taste Finland is.

– The students grow both professionally and personally when they come to Budapest to cook. It takes courage to come here — it’s a new country, a new kitchen, new ingredients, and new people to work with. Over the years, I’ve seen how all of them gain confidence after the trip to Budapest. And it’s such a wonderful opportunity and a fantastic way to finish three years of studies.

Pics: Rebekka Huomo 

 

And when the day of the event finally arrives, everything runs smoothly.

Despite the weather, guests stream into the courtyard of the Finnish Embassy.

The sauna is warm, Liekinheitin and Hard Rock Hallelujah blast across the embassy courtyard, and the food receives plenty of praise. In the end, the rain does not seem to bother anyone either — if anything, guests joke that it only makes the event feel even more like a genuine Finnish summer party.

And after days of preparations, hundreds of pies, and many hours spent together, the culinary students leave Budapest tired but proud — and perhaps already a little eager to return.

 Pic: Rebekka Huomo

Text: Linn Svanberg