A Nordic Lens on Cooking. Seasonal, Honest, and a Work in Progress.

nordicplated is a journal — part kitchen notebook, part ongoing experiment — where I track the food I’m learning, the seasons I’m cooking through, and the plates I’m trying to make a little better each week.

I’m a chef-in-training who’s worked in a handful of kitchens, picked up a few scars, and figured out that the only real way to learn this craft is to write things down, test ideas, mess them up, and try again. This blog started as my place to do exactly that.

Here, you’ll find:

• Ingredient-driven notes

• Seasonal reflections

• Recipes (refined or rustic, depending on the day)

• Behind-the-scenes photos and whatever plating experiments I’m wrestling with

• And no — there won’t be any nostalgic stories about how my grandma taught me to cook. She didn’t.

This space isn’t about perfection — I’m nowhere near that, and I’m not pretending otherwise. It’s about progression. About learning by repetition, failing quietly, improving slowly, and trusting that instincts only grow if you give them reps.

And the name?
nordicplated doesn’t mean I’m here to worship dill, rye bread, and cold-water fish (though, honestly, they deserve it). It simply reflects where I live and how I cook: paying attention to the seasons, using what grows around me, and treating ingredients with enough respect not to hide them behind unnecessary bullshit.

“Plated” is the craft — the part where all the raw ingredients, ideas, and mistakes finally land on a dish. Sometimes it works. Sometimes it doesn’t. That’s the point.

So yes, you’ll see Nordic flavors, ferments, foraged bits, and the occasional obsession with root vegetables. But you’ll also find lemon tarts, kimchi, or whatever else I’m fighting with in the kitchen that week. Because this isn’t a closed concept. It’s a learning process — my process — from a Nordic table, one plate at a time.