Head Chef Espen Reveals His Best Tips for the Perfect Dinner
Espen Rasmus, head chef at Dampsentralen, shares his top tips for creating a simple yet impressive dinner. Here's how to cook the perfect tenderloin, crispy jerusalem artichoke crisps, and tasty beets.
Espen's Kitchen Story
Espen has always had a deep connection to food. From a young age, he would cook at home, later he went on to attend culinary school in Åndalsnes, before diving into city life in Oslo. Today, he’s the head chef at Dampsentralen.
After spending three years at the restaurant Feinschmecker in Oslo, Espen felt it was time for a change. He was ready to leave the city life behind and explore new opportunities. That’s when he heard that Ronny Kolvik would be opening Bro in Ålesund.
After working at Bro for three years, Espen felt it was time to return to Molde. Then, he got an offer he couldn’t turn down: to become the first head chef at Dampsentralen. He was just 24 years old when he accepted the role. One of the biggest challenges for many leaders in the restaurant industry is finding skilled team members, but for Espen, this was never the problem.
– «I’ve been incredibly lucky with the people at Dampsentralen. Viktoria, Danijel, Niko, Raffael, and Gabriel are amazing chefs. We’ve also had some fantastic apprentices, like Lars, who’s with us now. He’s learning fast and contributing a lot in the kitchen.»
A Restaurant Dinner at Home: Tenderloin and Jerusalem Artichoke Chips
Although Espen is an experienced chef, he likes to keep things simple when cooking at home. Here’s how he makes the perfect tenderloin:
– «When preparing tenderloin, the most important thing is to get a good sear first. The pan should be really hot – the pan should start smoking. I season the tenderloin with salt and pepper, add oil to the pan, and to get a good sear. Then I add a bit of butter, garlic, and fresh herbs like rosemary and thyme. I continue basting it with the butter and herb mixture before popping it in the oven at 180°C (350°F) until it reaches an internal temperature of 48°C (118°F). It’s really important to monitor the temperature. Once it’s done, let it rest for five to eight minutes. This will let the meat relax and become perfectly tender.»
As a side, Espen likes to serve scalloped potatoes (potatoes au gratin), a good béarnaise sauce, and some vegetables. But perhaps the most important complementary dish, is the Jerusalem artichoke chips, a favorite at Dampsentralen.
– «Jerusalem artichoke chips are incredibly delicious. The artichokes have a mild, nutty flavor that really shines through when they’re crispy. I like to thinly slice them and fry them until golden brown. You can do this by heating neutral oil in a pot – but be careful, as it can start bubbling. Once they’re done, take them out and season with salt. They make a fantastic, slightly unconventional side dish.»
Although Espen has a soft spot for vegetable chips, he often hears from his staff: “You need to stop with those damn chips!”
Here’s the Secret to Cooking Beets to Perfection
– «Most people boil beets, but it’s much better to bake them with the skin on. Just place them on a baking tray, sprinkle with a little salt, and bake them until they reach an internal temperature of 80°C (176°F). It’ll take about an hour. This way, you preserve both the flavor and the color.»
Baked beets can then be used in salads or pickled for later use – and according to Espen, they get better with time.
Simplicity Is Key
Espen is a big fan of simple dishes made with high-quality ingredients. “Less is more,” he says. “The simpler, the better. There’s no need to overcomplicate things – often, the simplest dishes are the best.”
Espen is clear that it doesn’t need to be complicated to taste great – it’s all about using the best ingredients and letting them shine. At Dampsentralen, you can meet both Espen and his amazing team.
