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Nils Noren

The eliminated chef wishes he had been able to explain the concept of his Quickfire dish. What went through your mind when you saw who you’d be competing against?
They are chefs I respect very much, so I was really looking forward to see what they would do. First the Quickfire, you made the croutons to kind of make up for the fried aspect of the original dish. Were you surprised that that didn’t suffice?
I didn't get to explain the concept of the dish. I wanted to make something that was lighter than the original dish, not fried. But I still want crispy texture in the dish. It was also a play on "popcorn shrimp" by using corn in the dish. I guess my interpretation with turning a dish into a fine dining dish is very different from how the judges interpreted it. Do you watch Flipping Out? Were you prepared for how tough the cast would be?
Never watched the show, so I had no idea who they were. What was your plan of attack for cooking so many dishes in such a short period of time?
Try to find a combination of dishes that was possible to execute and serve with in the time frame. And I also wanted the dishes to complement each other and be unique. What were the inspirations for your three dishes?
Can't really say, but ingredients, and being able to execute them in time. Can you describe how you cooked the salmon? (For those who can’t rewind the episode.)
I placed the salmon on a tray with olive oil then I floated the tray on a warm water bath. The biggest complaint was the dessert — have you made it before? Did you see what the judges were saying?
Not exactly that same dessert, but I have made the lapsing whipped cream before, and it has been very successful. Earl Grey tea might have worked better with this audience. Didn't hear what the judges said. What did you think of the judges’ comments overall?
It is their opinion which I highly respect.

The judges commented that your plating was the best. How important is plating to you?
Plating is important as well as a lot of other things, temperature, texture. But of course flavor and taste is the most important. A successful dish needs to all elements right though. Did you get to taste the other chefs’ dishes? What did you think?
We were too busy to taste each others food, at least I was.

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