Ruben Pogosyan has spent 30 years in Armenian cuisine, is the brand chef of the restaurants at Tufenkian hotels, and sits on the council of an NGO devoted to Armenian culinary traditions.
My name is Ruben Pogosyan. There are lots of connoisseurs of Armenian cuisine, but not so many real ones, and I’m sure there are few people whose knowledge and skills in Armenian gastronomy are as extensive as mine.
I believe people should share their knowledge, and that’s why I present the results of my work at Tufenkian hotels, where I’m the brand chef of the restaurants in the hotel chain.
I’m 47, and the last 30 years have been closely tied to what I love: the Culinary Universe and the Galaxy of Armenian Cuisine. Cooking, studying recipes, and perfecting my skills come as naturally to me as blinking does to you while you read this text.
It’s hard to ignore things that draw you in with their aromas and stories. That’s why I decided to enter the Yerevan Food Industry College.
Only birds can soar into the sky right away. I’m obviously not a bird, so I started my path as a cook’s helper in a restaurant with the self-explanatory name “Armenia.” This was far from the fancy work one might imagine after watching films about the restaurant business.
Don’t get me wrong: I respect the other cuisines of our planet, I respect traditions, and I have nothing against French boeuf bourguignon. But I have one love, Armenian cuisine, and you would understand me if you tasted what I have. Take my word for it.
The history of Armenian cuisine is centuries old; it is very strong and not that simple. Some recipes of our cuisine are often mistakenly attributed to the cuisines of other countries. As someone who takes an interest in Armenian cuisine, I’m a member of the council of the NGO “Armenian Culinary Traditions Development and Maintenance,” and I think of it as my serious hobby.
I’m interested in traditional recipes and also in how they can be interpreted. I think this is my main achievement: I’ve brought Tufenkian lots of awards, in Armenia as well as at many international exhibitions and prestigious culinary competitions.
There’s one big and simple secret of tasty food: cook with your heart, a smile, and a good mood, and everything will turn out tasty! My wish for the readers is simple: live long, eat a lot, and sleep well.
The dish I suggest you cook is Chicken in Orange Sauce. The combinations of Armenian cuisine stir up emotions and make you yearn for life, creativity, and love. Try cooking this dish, and you’ll forget your skepticism!
