H&S Chef Of The Month: Meet Chef Aygün Baş From Turkey

H&S Chef Of The Month

Chef Aygün Baş

Nationality: Turkish

Interview With H&S Magazine

Who Is Aygün Baş?

I was born in 1988. From a young age, I have been working in à la carte restaurants of most luxurious hotels. Currently, I am a member of the board of directors of the TAFED Turkish Culinary Federation, and I am a passionate chef who is in love with his profession.

 

Type Of Cuisine?

Mostly continental. I love my job and I am the happiest when I am in the kitchen.

 

What Inspired You To Become A Chef?

My love for cooking and turning food into art.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

I would say intervention in the kitchen.

 

What’s Your Biggest Achievement In The Culinary Industry?

Apart from being on the board of directors of the Turkish Culinary federation, my greatest achievement thus far is my love for my job, my respect, and my endless determination to learn.

 

When It Comes To Cooking, What Is More Important To You The Technique, The Ingredients, Or The Creativity?

For me, personally, it’s all about creativity.

 

Recipe Of The Week: Black Rice Risotto & Shrimp Wrap

Ingredients

• 40g black rice risotto
• 400g butter
• 25g white wine
• 40g chicken broth
• 5g onion
• 2g garlic
• 3g salt
• 70g Parmesan cheese
• 100g shrimp
• 3g chard leaf
• 70g pumpkin
• 1g edible flowers

Preparation

Caramelize onion and garlic then, add black rice and fry it, add white wine and chicken broth and grind all, finally use butter and Parmesan to bind. Next, fry the shrimps in butter and garlic, and in a pot boil the chard leaves. Then wrap the shrimps in the leaves. Bake the pumpkin in the oven, then flavour it with spices and grind and mash it. Lastly, bring all the ingredients together on a plate with love.