This is how you can eat in strangers’ apartments – new Hungarian application

I’m hungry, so I look at an application in my phone to see who and what is cooking in the near, I log in and I sit at the table of a stranger in 10 minutes and eat his/her cooking. If I’m done, I say goodbye, I rate the food and the host rates me as a guest. Roughly this is Yummber, a food application starting at the end of July, index.hu said.

The idea came from Peter Kalmar and Regina Boros, the latter is the founder and organizer of Macaron Day. They emphasized: this app is for brave people and they say in advance it’s not a fine dining. It’s about good home food. To eat real food at real people, and yes, it can come up that Vegeta will also be in the lunch. According to them, the point is the adventure and the company and the oft-quoted principle of shared economy. They know it’s a dividing application – there are people who’ll love it and there are people who won’t try it.

“Many people disliked Uber too, but then it worked. Uber and Airbnd are held together by confidence system, people get in your car, sleep in your bed” – Regina said. “It’s not a house restaurant” – she emphasizes. “That’s an entirely different method, there someone really cooks for a week, lay beautifully, you need to log in in advance.” For this, there’s already applications, but the Hungarian-developed Yummber is not about it. There’s no pre-registration, you decide at the moment you want to eat and the host doesn’t know either who and when will arrive to him/her.

When they announced their idea on Facebook, they thought it was good if 30-40 people would apply as a host, compared to this, more than 700 people signed they want to cook for strangers. There are among them who already have a large family and always cook a lot, there are young mothers at home who are happy when someone visit them, and there are people who’re alone and don’t feel like cooking just for themselves, but if someone visit them, they’re happy to cook, so they double benefit. And there are professionals, such as those who regularly cook elsewhere, but a chef helping at this year’s Bocuse D’or has also joined. Fine dining isn’t totally excluded, but the fact is it’s a pig in a poke  what we’re going to eat right now. Of course, after a while, only those will remain in the system who have high rating and cook really well.