EeroVottonen has a fifteen-year career as a professional chef, with stints in London and virtually every renowned restaurant in Helsinki. Eero is currently active as a representative of the Finnish Bocuse d’ Or competition. He lives in Espoo, just outside the Finnish capital
He loves fish and seafood – and on weekends he devotes himself to classic home cooking: soul food as a balance to his culinary job.
His plating style, he revealed to me, has changed a lot in recent years. and became more and more natural. First and foremost, however, it is about the taste of a dish. Only then follows the question of presentation: Shapes, colors and ideally a not too large number of individual components. The main components should play the main role visually as well as taste.
He finds his inspiration in conversations with friends and colleagues, in magazines – and of course on Instagram. He, too, considers the platform an excellent medium for chefs and foodies from all over the world. New ideas are published with the click of a button – and feedback comes just as quickly from all over the world. He has been able to make many new connections around the world and has also received some interesting professional inquiries. But in principle it is a nice hobby.
His main tip is almost his approach of plating very well together:
Just that don’t over complicate things. Just think how something is at its best and go from there.
