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05 Dec, 2021
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lamb chops

Lamb Chops With Vegetables by Chef Aygün Baş, H&S Chef Of The Month

H&S Chef Of The Month

Chef Aygün Baş
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: Lamb Chops With Vegetables

lamb chops


• 100g chop
• 1 carrot
• 1 potato
• 50g peas
• 30g oyster mushrooms
• 10g almonds
• 10g walnuts
• 5g honey
• 5g onions
• 3g molasses
• 7g plum
• 5g fig
• 50g sugar
• 60g olive oil
• 5g butter
• 1g salt
• 2g rosemary
• 1g thyme


Marinate the lamb chops with thyme, rosemary and salt, then grill them in the oven. Next boil the vegetables and then flavour them with spices, then caramelize them slightly. For the sauce, add olive oil and fry the onions, garlic, walnuts, almonds, figs, plums in a wok then add the sugar, honey, molasses to make a sauce. Lastly, bring all the ingredients together on a plate with love.


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