Rozhkov Yuri - chef with a world-famous name and his legendary recipes

Rozhkov Yuri - world-famous chef and host of the TV program "Ask the Chef."

Career growth of Yuri Rozhkov

Rozhkov was born on November 12 in 1970. He is a native of Moscow. His career began at the age of 21 from the position of an ordinary cook. Four years later he received the proud title of a chef in the elite restaurant "Nostalgia" with 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 took courses in teaching culinary skills in Europe and trained at the best restaurants in France, Sweden, England and the Beef Institute in the United States of America.

Rozhkov Yuri became the author of several cookbooks, such as "What I Love". From 2007 to 2014 he led a TV show with the equally famous chef Konstantin Ivlev.

During his life Rozhkov Yuri overcame many obstacles and won many professional heights. Unfortunately, on August 21, 2016 his career and life were interrupted, the cook died under unclear circumstances. But his culinary skills and author's recipes continue to live. What gastronomic creations the famous cook Yuri Rozhkov was proud of? Recipes of his favorite dishes can be seen below.

Participation in contests

Parallel to the construction of his career, Rozhkov participated and won at the All-Russian culinary competitions. He was a prize-winner in such nominations as:

• Best Sous-chef in 1996 (took third place).
• Knight of the French gastronomy in 1996.
• The best festive menu among restaurants in 1999 (first place).
• Champion of Russia in cooking in 2000 (first place).
• The Russian Championship in Cooking in 2001 (first place).

Hamburger from Yuri Rozhkov

Ingredients:

• Veal - 150 grams.
• Tomato is one piece.
• Egg chicken - one piece.
• Iceberg salad - one piece.
• Red onion - one small bulb.
• Ketchup - two tablespoons.
• Yogurt without fillers - 200 grams.
• Tartar sauce - one tablespoon.

Recipe:

1. Meat turn into minced meat. Add to it finely chopped onions and ketchup. Form a cutlet and grill in a pan.
2. Fry the egg so that the protein curdles, and the yolk remains liquid and whole.
3. Cut the bun, fry in a dry frying pan. Cover it with sauce.
4. Ingredients spread out in order: first a salad, followed by a thinly sliced tomato, cutlet. Top with a neat glaze.
5. The second part of the loaf is laid on a plate next to it and sprinkled with onion rings.

The Greek version of lasagna - moussaka

Ingredients:

• Lamb fillet - 200 grams.
• Carrots - one small.
• Onions are one small onion.
• Celery - one stem.
• Thyme is a pinch.
• Garlic - a pair of denticles.
• Red dry wine - polbokala.
• Canned tomatoes - 100 grams.
• Eggplant - one small.
• Olive oil - five spoonfuls.
• Potatoes - one piece.
• Salt, pepper and sugar - to taste.

Recipe:

1. Skip the meat through the combine, carrots, celery, onions and garlic.
2. The resulting mixture fry in oil with the addition of wine and spices.
3. Prepare the sauce. To do this, chop the onions, celery, carrots, garlic and fry them until golden.
4. Add the tomatoes and simmer for another five minutes. Salt, pepper and sauce.
5. Transfer the sauce to the stuffing and cook until ready.
6. Eggplants need to be cut into semi-transparent slices. Put on a baking sheet and anoint with oil. Put in a preheated oven for ten minutes.
7. Boil the potatoes, cut into slices. Put it on a baking tray and send it to the oven for eggplant.
8. Take a small but deep cup. On its bottom lay a layer of potatoes, then a layer of minced meat and a layer of aubergines. Repeat the operation until the cup is filled to the top.

Having tried these dishes, we can say with certainty that Yuri Rozhkov deserved the title of chief and all the awards awarded to him.