A Nordic Lens on Cooking. Seasonal, Honest, Always Evolving.

Nordic Plated is a journal of food, flavor, and craft — a quiet space dedicated to thoughtful cooking, seasonal ingredients, and the beauty of a well-composed plate.

Behind the blog is a chef-in-training with a deep respect for classic techniques and modern expression. After years of working across different kitchens, this project began as a personal way to document recipes, test ideas, and celebrate the raw materials that define Nordic cuisine — from foraged herbs and cold-water fish to fermented roots and wild berries.

Here, you’ll find:

• Ingredient-driven stories

• Seasonal cooking reflections

• Refined and rustic recipes

• Behind-the-scenes photos and plating inspiration

This blog is not about perfection. It’s about progression. About learning by doing, plating by instinct, and honoring the time it takes to create something worth serving.

And about that name. Nordic Plated doesn’t mean this space is only about Nordic food. It’s not a strict rulebook or a dogmatic shrine to dill, rye bread, and pickled herring (though, let’s be honest, those things slap).

For me, “Nordic” is less about geography and more about approach: cooking in the place I live, with the seasons that actually matter, and with ingredients that grow wild just a few steps away. And “Plated” is the craft — the moment when raw ingredients, ideas, and mistakes (plenty of those) end up on a plate in front of someone.

So yes, you’ll find ferments, foraged herbs, and plenty of Nordic flavors here. But you’ll also see lemon tarts, kimchi, or whatever else I’m fighting with in the kitchen this week. Because food isn’t a closed box — it’s a conversation. And this is mine, from a Nordic table, one plate at a time.