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05 Dec, 2021
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Roquefort Cheese filled Chicken Roll

Roquefort Cheese Filled Chicken Roll 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: Roquefort Cheese Filled Chicken Roll
Roquefort Cheese Filled Chicken Roll


• 180g chicken breast
• 30g Roquefort cheese
• 5g garlic
• 50g mushroom
• 20g spinach
• 1 bunch parsley
• 2pcs baby carrots
• 2pcs Chinese pepper
• 50g Panko
• 1 pc red onion
• 5g dry thyme
• 50g butter
• 50cm cling film
• 50cm Aluminum foil
• 50g blackberries
• 10ml Olive oil
• 5g agar agar


Fry the onions, garlic and mushrooms then add the Roquefort cheese and flavor it with spices. Cut the chicken breast and put the stuffing inside then wrap it with cling then with aluminum foil and bake in the oven at 180 degrees for 50 minutes. In a separate bowl, add agar agar and boil the blackberries for a bit, until it thickens. Next blend it and pass it through a chinois for a smooth consistency. Boil the parsley in hot water then strain the water through a fine sieve, next blend the parsley with olive oil, then strain it through a fine sieve. Boil the carrots then caramelise them with butter. Boil the spinach and onions together and then strain them and let them dry. Saute the mushrooms and flavor them with butter. Lastly, bring all the ingredients together on a plate with love.


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