Worldchefs Podcast: World on a Plate

On this episode, Ragnar speaks with Executive Chef Evi Chioti, active member of the Cyprus Chefs Association and an accomplished advocate for sustainable gastronomy. From her early days in a family of hospitality professionals to becoming the first woman awarded the Ambassadors of Taste for the Global Gastronomy® Gold Medal, Evi has built a remarkable career as a chef and educator. Today, she is co-owner of the restaurant La Maison Fleurie in Cyprus, a Jury Member with the International Taste Institute, and a member of the Academie Culinaire de France. Her leadership has helped develop innovative educational programs for chefs, secure government support for culinary training, and promote sustainable food practices. Tune in to discover Evi's approach to sustainable gastronomy, the staples of Mediterranean cuisine, and how chefs are advocates for a green future. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Kristine Hartviksen, Executive Committee Member at Worldchefs and Head of Innovation at NorgesGruppen, Norway's largest grocery company. Kristine has held several leadership roles across culinary associations, including as President of both the Norwegian Chefs Association and the Nordic Chefs Association — the first woman to hold these roles. With over 25 years of involvement with Worldchefs, Kristine is currently serving as Assistant Vice President, sharing her deep commitments to community, collaboration and wellbeing. Tune in to learn how Scandinavian values are shaping healthier, more respectful kitchen cultures and why wellbeing must be at the center of our industry's future. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Matthieu Longuere, Master Sommelier and Wine Development Manager at Le Cordon Bleu London. Originally from France, Matthieu has worked in the UK since 1994, holding senior sommelier positions at some of the country's top hotels and restaurants. In 2005, he earned the prestigious title of Master Sommelier, an honor held by fewer than 300 individuals worldwide. Today, Matthieu shares his expertise at Le Cordon Bleu, shaping the next generation of wine professionals.Tune in to hear how the industry has evolved, learn key characteristics of wine, and discover tips for a successful pairing that will elevate the dining experience. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Kris Hall, CEO and founder of The Burnt Chef Project. Having faced his own mental health challenges throughout his career, Kris launched The Burnt Chef Project in 2019 to tackle the stigma around mental health in the industry. What began as a black-and-white photography campaign offering raw glimpses into the lives of hospitality professionals has since grown into a global movement of support spanning over 180 countries.Today, The Burnt Chef Project is a globally recognized non-profit that raises awareness, provides training, and offers market-leading support for mental health issues within the hospitality industry. Tune in to learn how Kris advocates for building more compassionate, resilient workplaces, and how we can all play a part in supporting mental health across the culinary world.World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Harish Arya, Chef Manager at Sodexo in Singapore. With over a decade of experience in the industry, Chef Harish has honed his skills at esteemed establishments such as ADDA Restaurant, SATS and Hyatt Regency Hotel. A strong passion for innovation has earned him many accolades in the competition scene, from a Gold Medal in FSG SATS Catering Competition, a Silver Medal in Food Hotel Asia, a Bronze Medal at the IKA Culinary Olympics, and twice listed in the Michelin guide at ADDA Restaurant. Chef Harish carries this innovative spirit in his work, having already reduced kitchen waste at Sodexo by 95% in his time there - with even greater plans ahead. Tune in to hear how to foster a team culture of sustainability and implement zero waste efforts in the kitchen. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Young Chef Andreas Enger Fjellheim, who took home gold for the Norwegian Junior Culinary Team in the 2024 Global Chefs Challenge Finals. A rising culinary star, Andreas has impressed at global culinary competitions, including the Culinary Olympics and World Cup. In addition to his win in the Global Young Chefs Challenge, he earned Best Veal and the Green Spatula Award from Nestlé Professional. Head Chef at Arakataka, a restaurant in Oslo, he has an impressive resumé and a bright future ahead. Tune in to hear about Andreas' journey from a small farm in Norway to international culinary stages, his rigorous preparation for competitions, and the importance of sustainability in his approach to food. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Chef Kimberly Tang. Born in Singapore and raised in Melbourne, she's been surrounded by diverse food cultures from an early age, and began culinary training at age 17. Kimberly grew her skills in prestigious kitchens including Nobu, Dinner by Heston, Society, and Chef's Table. In 2021, Kimberly was named Nestlé Golden Chef of the Year and represented Australia at the IKA Culinary Olympics in Stuttgart. Last year, Kimberly competed in the San Pellegrino Young Chef Academy Pacific competition, representing Australia with her signature dish, "My Mother's Zi Char," which served as a tribute to her late mother and her Singaporean heritage. When not in the kitchen, Kimberly serves as co-chair of the Young Chef's Club in Australia and is a member of the World Chefs Without Borders Committee with Worldchefs. Tune in to hear her reflections as a young leader in the industry. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Giuseppe de Vincenzo, the newly crowned champion of the European Grand Prix. Giuseppe shares his journey from competing in Singapore in 2024 to his victory in Rimini, and how after this most recent win at the Global Chefs Challenge Semi-Finals, he'll be representing Italy at the Worldchefs Congress in 2026. He discusses his experiences working in renowned kitchens, including those of Michel Roux and Andreas Caminata, and how his travels have influenced his culinary style. Tune in to hear Giuseppe's insights on the importance of passion, the value of competition, and the joy of connecting with chefs worldwide. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Chef Shonah Chalmers, Worldchefs' newly appointed Feed the Planet Chair. Shonah shares her extensive experience in culinary education, her passion for sustainability, and her journey with Feed the Planet since 2016. Tune in to learn about innovative programs to foster sustainability in the food service industry and educate the next generation. Plus, discover practical tools for chefs to incorporate sustainability in their kitchens and the importance of collaboration and education in driving lasting change. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Chef Jay Reifel, the NYC-based author, Michelin star trained chef, and CHOPPED and Beat Bobby Flay alum. Jay discusses his book History of the World in Ten Dinners, which combines his love for history and food. The book spans 2,000 years with 100 recipes, highlighting significant historical eras from ancient Rome to the US. Jay shares insights on how he reconstructed historical recipes, the importance of food in different cultures, and the sophistication of ancient cuisines. Tune in to learn about the culinary journey through time and how historical food practices influence modern cooking, plus insights on writing a creative cookbook. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar catches up with Michelle Goh, Chef at Michelin-starred Mia Restaurant in Bangkok, Thailand. She shares her journey from Le Cordon Bleu in Sydney to becoming the youngest Malaysian female chef to earn a Michelin star and one of Asia's top pastry chefs. Michelle delves into her early interest in cooking, moving to Australia to hone her skills, experiences working in top-tier restaurants, and valuable insights on building a strong kitchen team. Tune in for her inspiring story and important advice for young people choosing a culinary career. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with the 2024 Worldchefs' Global Chef Challenge winner, Ale Mordasini. Chef Ale traces his inspiring journey from apprenticing in Switzerland to taking home the title of World's Best Chef this October in Singapore. From Bocuse d'Or to his role as Head Chef at hotel-restaurant Krone in Regensberg, he shares secrets behind creating award-winning dishes, the intricate process of preparing for international competitions, and the significance of mental training in achieving culinary excellence. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Chef Zarmig Halladjian about her inspiring culinary journey, from her early days in Lebanon to becoming a celebrated TV personality and ambassador for Armenian cuisine. Listen as she shares valuable advice for young chefs, the impact of her father's support, and her insights on balancing tradition with innovation. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with former Worldchefs President, Chef Charles Carroll. Dive into Chef Carroll's journey with Worldchefs and his contributions to the culinary world, including mentorship that has inspired chefs across the globe. From leading the US culinary team in the Culinary Olympics to authoring bestsellers, Chef Carroll shares his experiences, challenges, and reflections as he steps down from the Worldchefs' board. Tune in for an introspective look at leadership, legacy, and the future of the global culinary community. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Nazim Khan, Executive Chef at Bryan Health, about the transformative power of plant-based cuisine in healthcare. Discover how Chef Khan reimagined hospital dining by incorporating local produce and innovative plant-based dishes, even in a traditionally meat-loving state like Nebraska. Learn about his personal journey from fine dining to healthcare, the impact of the pandemic on food service, and the importance of mentoring young chefs. With insights into consumer behavior shifts and the journey to embracing plant-based diets, this episode explores the critical role of food as medicine. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Jasmin Parks-Papadopoulos, the Chief Growth Officer at CHOW (Culinary Hospitality Outreach Wellness) and a former chef turned certified life coach. Jasmin shares her journey from the kitchen to supporting wellness in the hospitality industry, detailing CHOW's mission to provide industry-specific mental health resources. They discuss the unique challenges faced by hospitality workers, innovative methods like the 'temperature take' for staff well-being, and trauma-informed tools. Learn how CHOW is transforming the mental wellness conversation in hospitality. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar welcomes Chef Thomas A. Gugler, outgoing President of Worldchefs, as they reflect on his impactful 8-year leadership. Thomas shares stories from his global culinary journey, challenges and triumphs during his tenure from COVID-19 to Congresses, advice to future chefs, and a look ahead for Worldchefs. Tune in to celebrate a legacy of passion, unity, and excellence in the culinary world. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

In the second installment of a two-part series with Worldchefs' presidential candidates, Ragnar speaks with Chef Andy Cuthbert, President of the Emirates Culinary Guild, Worldchefs Continental Director Africa & Middle East, and Chairman of the Worldchefs Congress Committee. Chef Andy shares his career journey, spanning from Melbourne to Dubai, highlighting his roles at the Jumeirah Group and Hilton Hotels. He shares his vision for Worldchefs, emphasizing the importance of communication, education, and sustainability within the culinary industry. Tune in to hear his goals, such as empowering young chefs, leveraging technology for education, and enhancing global partnerships. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

In the first of a two-part series with Worldchefs' presidential candidates, Ragnar speaks with Dr. Chef Manjit Gill, President of the Indian Federation of Culinary Associations and Ambassador of Worldchefs Cultural Culinary Heritage Committee. Chef Manjit takes us through his career, including his work with ITC hotels, EcoGreen Hospitality, and notable events like the World Economic Forum in Davos, and outlines his vision for Worldchefs' future. He emphasizes the importance of sustainability, inclusivity, transparency, and digital transformation, alongside initiatives like mentorship programs and mental health support for chefs. Tune in to hear how he envisions his potential presidential term, highlighting the role of food in global diplomacy. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Elizabeth Yorke, a chef turned food researcher and advocate for sustainable food systems. Elizabeth shares her journey from culinary school to co-founding Edible Issues and Saving Grains, focusing on innovative and circular food economies. Discover how Elizabeth is transforming India's food system through initiatives like upcycling brewers spent grain into nutritious products and fostering a collaborative environment for food innovation. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Ikal Luzon, the local program coordinator for the Like a Chef project in Argentina. The Like a Chef initiative, created under the Worldchefs Feed the Planet partnership, aims to equip underprivileged individuals with culinary and workplace skills. Ikal shares her inspiring journey from working in kitchens to becoming an ambassador for the Electrolux Food Foundation. She discusses the unique focus on the LGBTIQ+ community in Buenos Aires and the transformative impact of the program. Learn how partnerships with local NGOs and the private sector are building a more inclusive culinary community. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Will North of The Long Table. They delve into The Long Table's community-driven restaurant that operates on a radical hospitality model, allowing patrons to pay as they can. Will shares the unique origins of the restaurant, how it evolved to serve 35,000 people annually, and its approach to sustainable sourcing through creative partnerships with local producers. Discover how The Long Table addresses food security, inclusivity, and sustainability, turning challenges into triumphs. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

In this episode, host Ragnar connects with Jason Evans, the Dean of the College of Food Innovation and Technology at Johnson & Wales University, to delve into the evolving landscape of culinary education. From the impact of the 2009 recession to the renaissance in food programming post-pandemic, Evans discusses trends, challenges, and technological advancements shaping the industry. Tune in for a rich discussion about the importance of comprehensive education, the role of technology, and the exciting opportunities awaiting culinary students. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with internationally renowned chef Pam Soontornyanakij, the youngest female chef to receive both a Michelin star and Asia's Best Female Chef award. From her humble beginnings in her family's kitchen to creating the acclaimed Potong restaurant in Bangkok, Chef Pam shares her journey, inspirations, and unique culinary principles. Tune in to explore her innovative approach to Thai Chinese cuisine, the challenges she faced in New York's competitive culinary scene, and her mission to empower the next generation of chefs. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Anna Hug and Marianne Wüthrich, co-managers of the illustrious Swiss bakery, HUG Familie. They share their distinctive co-CEO management model, exploring its challenges and advantages, particularly in balancing work and family life. Learn how this innovative approach could inspire changes within the hospitality and restaurant industry to attract and retain talent. Tune in to hear how this dynamic duo leads one of the world's top bakery brands to sweet success. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Katja Tuomainen, Team Manager and Kari Julin, Team Captain to delve into their triumphant journey at the Culinary Olympics in Stuttgart, where they led the Culinary Team of Finland to its first victory. Kari and Katja share insights on their meticulous preparation, the challenges faced, and the strategies behind their winning dishes, which showcased the best of Finnish ingredients. Discover how teamwork, innovation, and a deep connection to their culinary roots brought them to the top. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

 On this episode, Ragnar speaks with two-time Culinary Olympian Sebastian Pettersson. From his journey as a pastry chef and chocolatier to leading the Swedish junior culinary team to victory, Sebastian shares insights into the intense training and teamwork required to clinch gold on the world stage. Tune in to hear the secrets behind crafting award-winning dishes and the transformative power of mentorship in shaping future culinary stars. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Dr. Timothy Harlan, also known as Dr. Gourmet, a renowned figure integrating the worlds of culinary arts and medicine. Once a chef himself, Dr. Harlan shares his transformative journey from the kitchen to the clinic, emphasizing how food is the most powerful tool we have for health and well-being. Learn about culinary medicine, the importance of real food over processed options, and how chefs today are positioned uniquely to make significant contributions towards healthier lifestyles. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Max Simpson, a trailblazer in neurodiversity and inclusion, to discuss the pivotal role of neurodivergent individuals in enriching and diversifying the hospitality industry. Drawing from over 15 years of experience, Max shares transformative strategies and success stories, particularly within the hospitality sector, emphasizing practical steps organizations can take toward more inclusive employment practices. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On our 100th episode, we commemorate the Escoffier legacy with guest Michel Escoffier, honoring the monumental influence of Auguste Escoffier in modern cuisine. Hear the fascinating history and continuing impact of Escoffier's innovations from the brigade system to Peach Melba, as told by his great-grandson. Learn how Auguste Escoffier, the father of French cuisine, not only revolutionized the culinary world but also instilled a humanitarian spirit in the profession. Join us to discover how Escoffier's legacy lives on in kitchens around the globe. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with German Lam, the 'Dragon Chef', and rising culinary talent, Isaiah Gerrard. Delve into their inspiring journeys, intergenerational mentorship, and the importance of a balanced 'Freestyle Lifestyle'. Learn how German, a seasoned chef turned mentor, influences the next generation of industry leaders, like Isaiah. Explore how this unique relationship nurtures personal and professional growth, fostering a supportive culinary community. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, André Wiringa, founder of Start Reverse and a seasoned strategy consultant, shares the secrets to successful leadership and transforming hospitality brands. From crafting unique brand identities to empowering frontline teams, Andre's reverse leadership approach provides a blueprint for award-winning customer experiences. Discover the 5D journey and how it can revolutionize your business, and gain insights into the changing landscape of leadership in the hospitality industry. Whether you're a restaurant owner or part of a large hotel chain, this episode offers valuable strategies for success. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar talks with John Lohr, the Executive Director of External Affairs at Dusit Thani College in Bangkok. They discuss the importance of international experience for young chefs and professionals in the hospitality industry, highlighting the opportunities for career growth and personal development that come with exploring different cultures and working in diverse environments. Hear more about the future of education, advocating for shorter, more accessible courses that focus on practical skills and job readiness. Get insights into the dynamic world of hospitality and culinary arts, and how Worldchefs' Education Partners are rethinking traditional educational models. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar discusses talent trends in the hospitality industry with Olivier Bracard, CEO and Co-founder of Hosco, the first hospitality-specific platform for career development, recruitment, networking and life learning.They dive in to Hosco's latest Talent Trends report, highlighting the industry's improvements post-COVID and the importance of addressing burnout and facilitating career growth. Tune in for valuable insights into the current state and future of talent in the hospitality industry. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar interviews renowned pastry expert and President of the Gelato World Cup jury, Kenny Kong. They delve into the secrets of gelato, discussing its importance in the pastry world, unique flavors, techniques of making perfect gelato and the upcoming Gelato World Cup. Get an inside look into the the judging criteria of the prestigous Worldchefs endorsed event, taking place in Rimini, Italy, in January 2024. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar discusses the transformative power of technology in kitchens with Inge Meijs, co-founder of Gastronomixs. They explore how Gastronomixs enhances culinary creativity, assists in recipe creation, and keeps chefs updated with recent trends. Tune in to learn more about Gastronomixs' journey, their unique offering, and explore how they are shaping the future of professional kitchens. Plus, get an exclusive Worldchefs discount code for Gastronomixs membership! World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Charles Carroll, CEC, AAC, past president of Worldchefs, for an in-depth conversation about his culinary journey and leadership lessons. They discuss the dedication and love for the art of cooking that has shaped Chef Charles' illustrious career, along with his unique perspective on motivational leadership. Hear more on the importance of passionate teamwork, personal growth and maintaining a fine balance between professional commitments and personal life, especially during the hectic holiday season. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Positive Performances "Thrive to Perform, Perform to Thrive" On this episode, Ragnar speaks with Krumma Jonsdottir, people development professional and executive coach. With 20+ years of experience in international hospitality management, training, and mentoring, Krumma's expertise bridges hospitality with positive psychology to help F&B professionals develop their leadership skills. Hear more about leadership development focusing on future and current leaders' performance and multidimensional wellbeing. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Kirk Bachmann, President and Provost of Auguste Escoffier School of Culinary Arts in Boulder, Colorado. They dive into Kirk's rich and fascinating carrer as a chef and educator, and take the pulse of culinary education today. Hear Kirk's insights on how culinary training has changed and how it's evolving. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Chef Zana Alvarado of SA Chefs to address gender disparities in the culinary world and support the advancement of women in this male-dominated industry. Chef Zana, the National Chairperson for SA Chefs' Women in Culinary Committee, shares more on the Women in Culinary initiative, her personal journey in the industry, and the need for more awareness and inclusion in culinary education. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Flavia Morelli and Valentina Sorgente of the Italian Exhibition Group S.P.A. to introduce a new collaboration set to bring 'La Dolce Vita' to the competition arena during prestigous Gelato World Cup. Hear how competitions translate to career success, the latest updates on a brand new format for the Gelato World Cup's 10th edition, and all there is to see and enjoy in the event's host city of Rimini, Italy. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Eric Neo, the President of the Singapore Chef Association, about the upcoming Worldchefs Congress & Expo in Singapore. Discover Singapore's rich culinary culture, from laksa to chili crab, and hear Eric's journey from Young Chef to President. Eric and Ragnar invite chefs and hospitality professionals from around the world to attend the Congress for an unmissable program of networking, learning, and inspiration. Plus, don't miss the Young Chefs Billy Gallagher Forum, where young talents can interact and learn from peers worldwide. Get your tickets now with limited-time Early Bird rates. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Sam Egerton, City & Guilds Sales Lead for Recognition Services. City & Guilds and Worldchefs have been working together for over 10 years, bringing to the industry the first Global Hospitality Certification. Tune in to learn more about digital badging, and how powerful it can be as a tool for your business and your skills. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Ann Brown, a recent appointee of Worldchefs Culinary Competition Committee, about her journey from award-winning competition chef to international judge. Hear her advice for aspiring chefs, an inside look into the development of competition rules and standards, and how to get the most out of competition experiences. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Frank M. Pfaller, Founder President of HoteliersGuild, about inclusive leadership, sustainable luxury, and the empowerment of underrepresented voices in the global hospitality industry. Gain valuable insights into transforming the landscape of hospitality while promoting diversity and excellence.World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Thomas Heinen, a fourth-generation tanner and leather manufacturer, to discuss the global picture of animal husbandry and its connection to the culinary industry. Their conversation sheds light on the vegan trend, its impact on consumer demand, and the important role of leather in various sectors. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Jasper Jek, Vice-Chairman of Worldchefs Global Development of Young Chefs Committee and co-founder of Super Simple, a chain of quick service restaurants in Singapore. Jasper was intrumental in setting up the first Young Chefs Club, and over 10 years later remains a key voice in empowering young culinary professionals worldwide. Hear his story and insights on what the industry must do to attract and retain young talent and support the next generation of industry leaders. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Rohini Alam, the Global Category Lead for Plant-Based offerings at Nestlé Professional. Rohini brings her extensive experience in the food service industry to the development of vegan and plant-based products, helping chefs to deliver amazing dining experiences to consumers. Tune in to hear about shifting trends, how restaurants can adapt to changing consumer demands and capture an expanding market, plus some tips and common pitfalls to avoid. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Wonda Grobbelaar - chef, soft skills training expert, and PhD candidate studying stress in the kitchen. Tune in to hear about her research on stress and automation technology in the industry, her findings on contributing factors to stress, and her recommendations for future-proofing culinary education. To participate in a worldwide survey on stress in back of house, visit worldchefs.org/podcasts. World on a Plate is supported by Nestlé Professional.

On this episode, Ragnar speaks with author and recipe creator Jessica Formicola. Psychotherapist turned food blogger and TV personality, she brings elevated everyday recipes to the masses through her brand Savory Experiments. Jessica shares her story and approachable advice for getting started in food media. Tune in to hear key insights on building a business online, setting goals for recipe content, and the importance of knowing your audience. World on a Plate is supported by Nestlé Professional.

On this episode, Ragnar speaks with Nathan Logan, Senior Project Manager at Stys Hospitality Initiative (SHI). After a successful career as an chef, Nathan pivoted to consulting and founded his own company, ML Restaurant Solutions. In his role with SHI, he has designed and managed high-prfile development, renovation and capital improvement projects.Tune in to hear key trends in the hospitality and restaurant industry when it comes to concepts and design, and how to adapt to a fast-changing environment. World on a Plate is supported by Nestlé Professional.