Yuriy Rozhkov is a world-famous chef and host of the Ask a Chef TV program.
Yuri Rozhkov's career growth
Yuri Rozhkov was born on November 12, 1970. He is a native of Moscow. He began his career at the age of 21 as a regular chef. Four years later, he received the proud title of chef at the elite Nostalgie restaurant at a five-star hotel. Eight years later, he became a chef at the world-famous Vogue Cafe.
But, despite his professional success, Yuri Rozhkov, the chef of the best restaurants, did not stop. He has taken courses in culinary arts in Europe and trained in the best restaurants in France, Sweden, England and the Beef Institute in the United States of America.
Rozhkov Yury became the author of several cookbooks, such as "What I love". From 2007 to 2014 he hosted a TV show with no less famous chef Konstantin Ivlev.
During his life, Yury Rozhkov overcame many obstacles and won manyprofessional heights. Unfortunately, on August 21, 2016, his career and life were interrupted, the chef died under unclear circumstances. But his culinary skills and author's recipes continue to live. What gastronomic creations were the famous chef Yuri Rozhkov proud of? Recipes for his favorite dishes can be seen below.
Participation in contests
In parallel with building his career, Yury Rozhkov participated and won all-Russian culinary competitions. He was a winner in such categories as:
- Best Sous Chef 1996 (3rd place).
- Knight of French gastronomy in 1996.
- Best Holiday Restaurant Menu in 1999 (1st place).
- Russian Culinary Champion in 2000 (first place).
- Russian Culinary Championship in 2001 (first place).
Hamburger from Yuri Rozhkov
Ingredients:
- Veal - 150 grams.
- Tomato is one thing.
- Chicken egg - one piece.
- Iceberg lettuce - one piece.
- Red onion - one small onion.
- Ketchup - two tablespoons.
- Yogurt without fillers - 200 grams.
- Tartar sauce - one tablespoon.
Recipe:
- Turn the meat into minced meat. Add finely chopped onion and ketchup to it. Form a cutlet and fry in a grill pan.
- Fry the egg so that the protein curdles and the yolk remains liquid and whole.
- Cut the bun, fry in a dry frying pan. Coat her with sauce.
- Spread the ingredients in order: first lettuce, then thinly sliced tomato, cutlet. Carefully place the fried eggs on top.
- Put the second part of the roll on a plate nearby and sprinkle with onion rings.
Greek version of lasagna - moussaka
Ingredients:
- Lamb fillet - 200 grams.
- Carrot - one small one.
- Onion - one small onion.
- Celery - one stalk.
- Thyme - a pinch.
- Garlic - a couple of cloves.
- Dry red wine - half a glass.
- Canned tomatoes - 100 grams.
- Eggplant - one small one.
- Olive oil - five spoons.
- Potatoes - one thing.
- S alt, pepper and sugar to taste.
Recipe:
- Mix meat, carrots, celery, onions and garlic.
- Fry the resulting mixture in oil with the addition of wine and spices.
- Prepare the sauce. To do this, chop the remaining onions, celery, carrots, garlic and fry them until golden brown.
- Add tomatoes and simmer for another five minutes. S alt, pepper and sugar.
- Shift the sauce to the minced meat and simmer until fully cooked.
- Eggplant should be cut into translucent slices. Place on a baking sheet and brush with oil. Place in preheated oven for ten minutes.
- Boil potatoes, cut into slices. Put on a baking sheet and send to the oven with eggplants.
- Take a small but deep cup. To her bottomlay out a layer of potatoes, then a layer of minced meat and a layer of eggplant. Repeat the operation until the cup is filled to the top.
Having tried these dishes, it's safe to say that Yuri Rozhkov deserved the title of chef and all the awards assigned to him.
