Patrik Jaros

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Patrik Jaros (2013)

Patrik Jaros (born March 18, 1967 ) is a German cook , cookbook author , management consultant and restaurateur .

Life

Patrik Jaros, born in the Czech Republic, was the sous- chef at Eckart Witzigmann's Aubergine restaurant in Munich from 1988 to 1991 . In 1992 he became head chef of the Patrizierhof restaurant near Munich and was brought back by Witzigmann to his Aubergine restaurant in 1993.

In 1995 he took third place at the Bocuse d'Or . Jaros is still a member of the Bocuse d'Or Academy in France and President of the "Bocuse d'Or - Selection Germany", the national preliminary round.

Since 2000 he has been the operator and co-owner of several restaurants in Cologne and Spain. He is the managing partner of a company that develops food concepts for the catering industry. Jaros also advises retail and wholesale companies in the food industry, for which he also develops new products.

In 2006 he launched his own product line called “J's Gourmet” for high-priced convenience products. Jaros is also the author and food stylist of cookery and baking books. For his book “Truffle - the diamonds of the kitchen” he was named “Winner of the Gourmand World Cookbook Award 2004 - Best Cookbook on a Single Topic”. He is also involved in kitchen- related applications for mobile devices.

Publications

• The Nothing Throwing Away Cookbook . with Günter Beer, Parragon 2007
• Cooking school with Patrik Jaros . Bachem 2007
• Cooking: The Standard Work . Parragon Cologne, 2009
• The best recipes from the country woman's kitchen . with Sabine Vonderstein, editor 2013
• The most delicious cheesecakes: For every occasion and every taste . Parragon 2015

Web links

Commons : Patrik Jaros  - collection of images, videos and audio files

• Profile at Bocuse d'Or Selection Germany

Individual evidence

1. ↑ Winner Cookbook 2004 ( Memento of the original from March 23, 2010 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. - Best Single Subject Food Book