An Interview with Chef Yury Krasilovsky

 

Q: At what point did you decide you wanted to be a chef and why?

Chef Yury: I have incredible memories cooking with my mom, my parents inspired me to do what I love. I was so sure about my decision I started culinary school two weeks after high school ended.

Q: What inspires you the most in your cooking?

Chef: My food is very much inspired by memories, experiences, smells, and place. I’m very much a food lover at heart and always a student of my craft.

Q: What’s the best dish you’ve ever made?

Chef: That’s a very hard question to answer. Everything I make I put my heart and soul into. I think that when you cook with heart and passion you can taste it.

Q: What’s the worst?

Chef: I’m sure there have been plenty of misses, but nothing in particular comes to mind.

Q: Your plating is so beautiful and thoughtful—I love the polenta and trout in our Showpieces bowl. Do you have a plan in mind when you’re plating something, or is it more improvisational?

Chef: Typically I have a vision for my dish. What’s the star? How do I accentuate that ingredient? What are the components to this dish that will make the most sense? In this case the Showpieces bowl had a very unique rim and overall texture which reminded me of a rocky river. With the gold charger underneath it almost feels as if the fish is swimming.

Q: What qualities do you look for when selecting dinnerware to provide your customers with an experience?

 

YK: I look for high quality, visually stunning and unique dishes. Ones that enhance the overall dish but don’t take away from the food. One of my favorite dishes that is always a showstopper is the bubble plates and bowls.*

*Chef Yury is talking here about Snow from Tafelstern.

You can see more of his works and wish him well in the competition by visiting his Instagram @chefyuryk.  

 

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