Born on March 18th 1967
He started his career as a chef like many others, working in a large number of restaurants, including the Aubergine, Munich’s star ranking eating place, where he was chef from 1993 to 1995. There is no doubting Patrik Jaros’s love of cuisine, but restaurants are not the only places where he likes to practice his art! Competitions such as the 1995 Bocuse d’Or give him the opportunity to demonstrate his skills, although he finds working for publishing and industry particularly fulfilling. Via his company FOOD LOOK, he participates in writing a large number of books on subjects as varied as the “Oktoberfest” (by Taschen) and the recently published Trufflebook with a foreword by Paul Bocuse (Feierabend Publishing), as well as many other cooking books. He also designs and develops new recipes, products and point of sale solutions for the food industry. In 2009, he organized the first German selections for the Bocuse d’Or. The gamble paid off with great success and gave him the desire to try his hand again.
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source : 34 chefs, 34 recettes
