Why I Started Nordic Plated

This isn’t about becoming the next René Redzepi. It’s about not losing my mind in the middle of prep.

Let’s get this out of the way: this blog is not a masterpiece. It doesn’t come with a big strategy. It doesn’t even have a logo I fully like yet. What it does have is a reason to exist — and sometimes, that’s enough.

I work in kitchens. Sometimes fast ones. Sometimes quiet ones. And between the chaos and the service and the 600th sprig of dill, I realized I needed a place to put my thoughts. Not just “thoughts” like what if I made a smoked cream sauce with birch sap, but the kind of thoughts that make you stop and go, damn, food is weird and beautiful and a little bit magic.

So I started Nordic Plated.

Not a Recipe Blog

There are plenty of food blogs out there telling you how to make “easy 30-minute salmon” with five pop-ups and a life story about their dog’s birthday party. This isn’t that.

Nordic Plated is for the in-between stuff:

• That weird joy when a quenelle turns out perfect

• The smell of fermenting turnips that’s somehow comforting

• The moment you realize you’d rather plate quietly than talk to people

This is where I write those things down. Think of it as a notebook — for seasonal flavors, obsessive plating, ingredient rabbit holes, and figuring out why Nordic food makes me feel something.

No Bio. No Backstory. Just Plates.

I’m not trying to build a personal brand here. I’m not revealing my name or face or origin story about how my grandma taught me to cook (she didn’t). I’m just a chef-in-training who wanted to build a corner of the internet that smells like smoked butter and sounds like a spoon tapping porcelain.

You don’t need to know who I am.
You just need to be curious about the same things.

What Happens Next

I’ll post when I can. Some entries will be long, some will just be a photo of a plated beet with a single curse word under it. It depends on the day.

But if you care about food — not just eating it, but building it, understanding it, and maybe obsessing over whether the dill should be on the left or right — this space might be for you.

So yeah. Welcome to Nordic Plated.

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