Podcasts about nestl professional

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.

Perry talks about recently receiving the prestigious IFMA Oberkfell Award and what it means to be recognized for his leadership and impact. He also reveals that he will soon retire after an impressive 30 years at Nestlé! Perry provides insights into Nestlé Professional's innovative efforts to embrace technology and better serve operators and consumers as he emphasizes the importance of understanding operators' needs and leading the industry forward during a time of rapid change.Key Takeaways:Live from Pepsi Studios at the International Food Manufacturing Association's President's Conference in Scottsdale, Arizona.Introducing Perry Miele, President and CEO of Nestlé. Perry talks about his path to 30 years at Nestlé and a passion for the food industryPerry awarded the IFMA's Oberkfell Award for leadership and impactHighlights include “Making more possible,” embracing robotics, and using AI to drive traffic and profitability.How Nestlé is using AI to help operators drive traffic and their bottom line. Innovations inspired by the COVID pandemic.Breaking news: Perry announces retirement after three decades at Nestlé, sharing plans to stay involved in the hospitality industry.

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.

A casa o al bar per cominciare la giornata, ma anche in ufficio e in università per ricaricare le energie, la pausa caffè è da sempre un rito irrinunciabile per gli italiani. Un momento da vivere e condividere con gusto in compagnia di amici, parenti o colleghi. Una tradizione che Nestlé Professional conosce bene, e che porta avanti e rinnova nel settore Horeca con un assortimento dedicato anche ai professionisti del mercato dell'Out of Home.

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.

In today's episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Perry Miele, President and CEO of Nestlé Professional North America.Perry talks about recently receiving the prestigious IFMA Oberkfell Award and what it means to be recognized for his leadership and impact. He also reveals that he will soon retire after an impressive 30 years at Nestlé! Perry provides insights into Nestlé Professional's innovative efforts to embrace technology and better serve operators and consumers as he emphasizes the importance of understanding operators' needs and leading the industry forward during a time of rapid change. Key Takeaways[00:08 - 02:09] Live from Pepsi Studios at the International Food Manufacturing Association's President's Conference in Scottsdale, Arizona.[02:09 - 03:55] Trivia Tuesdays[03:53 - 05:41] Introducing Perry Miele, President and CEO of Nestlé. Perry talks about his path to 30 years at Nestlé and a passion for the food industry[05:42 - 07:52] Breaking News — Perry awarded the IFMA's Oberkfell Award for leadership and impact[08:05 - 12:21] Letting other people be in front, "Making more possible," and embracing the automation of robotics[12:35 - 15:28] How Nestlé is using AI to help operators drive traffic and their bottom line. Innovations inspired by the COVID pandemic.[15:29 - 16:33] Nestlé the future of food[16:33 - 18:03] Breaking news — Perry retiring after 30 years of leading Nestlé, and his plans for staying involved in the hospitality industry[18:19 - 22:17] Talking Back — Perry asks when and why Schatzy and Jimmy started the Hospitality Hangout podcast[22:20 - 24:45] Spice is Right — Tim Hortons Coffee and Donut Sampler[24:59 - 26:42] Coming back for Trivia Tuesday answers[26:46 - 29:42] Branded Quickfire — IFMA edition[29:43 - 32:09] Getting in touch with Perry

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.

Nestlé Professional, attraverso il brand di caffè Nescafé, mette in campo azioni concrete per la sostenibilità, con la volontà di collaborare con tutta la filiera, a partire dalle comunità di coltivatori fino al consumatore per costruire una catena di valore. Nasce così il progetto “PiantiAmo il futuro: un albero per ogni macchina che rinasce” che si pone come obiettivo di creare rete e collaborazioni con le strutture alberghiere, i bar e i ristoranti per essere parte attiva di un processo di cambiamento di abitudini.

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.

Introducing Episode 137In episode 137, Listeners challenge Chris and Baz in Fact or Fiction, we remember Titanic on the 111th Anniversary celebrate the floating out of Explora 1 and more news from Holland America Line, Carnival, Paul Gauguin and P&O Australia.Support the showShare the podcast with someone you think will enjoy the showBuy Me A Coffee – This podcast is only possible thanks to our supporters, simply buying a coffee keeps us on air. It is just like shouting your mate a coffee, and we consider our listeners close mates. https://bit.ly/2T2FYGXSustainable Fashion – choose a TBCP design or design your own… all using organic cotton, green energy and zero plastic https://bit.ly/32G7RdhRun for a Reason – This year Chris will Run for a Reason, raising money for the Type 1 Diabetes Family Centre. The Family Centre is a unique WA based home away from home for people with type 1. The team work alongside people living with type 1 diabetes, to support them to live a full and rewarding life. Donations can be made here: https://lnkd.in/gjs7jXXjImage credit: Explora Journeys, Explora 1.Cruise NewsEXPLORA I Completes Successful Sea TrialsThe launch of a new way of ocean travel is progressing on schedule. Last month, EXPLORA I surged towards the endless expanse of blue for her sea trials, a significant milestone in the shipbuilding process. Thoughtfully built and designed to mark a new class of luxury ships, EXPLORA I reflects the perfect blend of luxury, home-like comfort, discovery and sustainability.This will be the first of a fleet of up to six luxury ships to be built for Explora Journeys by Fincantieri in Italy, one of the finest shipbuilders in the world.Following the successful sea trials, EXPLORA I will now undergo final preparations before embarking on her maiden journey in July 2023. Explora Journeys will offer today's discerning luxury traveller an opportunity to experience a truly transformative and purposeful ocean travel experience, reflecting both the essence of each destination visited as well as the brand's cosmopolitan and vibrant European luxury.Construction of the 63,900 GT vessel began on 10 June 2021 at Fincantieri's shipyard in Monfalcone, Italy. The naming ceremony for EXPLORA I will take place in Civitavecchia near Rome, Italy on 8 July, followed by her maiden journey departing on 17 July from Southampton, UK for a 15-night sailing into Norwegian fjords and the Arctic Circle to Copenhagen, Denmark.Holland America Line's 150th Anniversary Celebrations Filled with Historic Events in Founding City of Rotterdam April 18, 2023From a ceremony at an historic landmark with a special gift to shipboard gala celebrations and a toast around the world, Holland America Line is getting ready to celebrate a day 150 years in the making. The premium cruise line's sesquicentennial birthday is April 18, 2023, and on that date, Rotterdam VII will arrive at its namesake city of Rotterdam, the Netherlands, to revel with local dignitaries, port officials and guests. Zuiderdam will be at Amsterdam, the Netherlands, that day and host an evening gala party on board for Grand World Voyage guests.Holland America Line President Gus Antorcha will lead the celebrations. Also scheduled to attend the events are Her Royal Highness Princess Margriet of the Netherlands, Rotterdam's godmother; Ahmed Aboutaleb, mayor of Rotterdam; and descendants from two families of Holland America Line's original founders.Upon Rotterdam's arrival at Rotterdam April 18, the 150th Anniversary celebrations begin at Hotel New York, home to Holland America Line's original headquarters. The cruise line will present a commemorative 150th Anniversary bell — in the style of a traditional ship bell — to be permanently displayed at the hotel. At the event, Princess Margriet will follow Holland America Line's ritual of blessing the bell before it is donated to Hotel New York.In addition, an original share of the first Holland America Line stock shares will be presented to be kept as part of a special collection in the city of Rotterdam archives. At the ceremony, PostNL, the postal office of the Netherlands, also will unveil a 24-carat collectable 150th anniversary gold-foil stamp to commemorate the special milestone. Available for purchase throughout the Netherlands, only a limited edition of just 1,000 will be produced.Following a Gala Dinner on board Rotterdam and Zuiderdam, the celebrations move to the Lido pool area with live music and a toast to the special day. Anniversary-themed parties also will be held on the nine other ships in Holland America Line's fleet.Anniversary Transatlantic an Ode to Dutch HeritageDuring the 150th Anniversary Transatlantic Crossing aboard Rotterdam that departed New York City April 7 and arrives at Rotterdam April 18, guests will be treated to a host of touches to mark the company's birthday. Special programming will include cuisine from previous Holland America Line voyages dating back to the 1920s, a “Throwback Happy Hour” that rolls back time with drinks priced as low as 75 cents, Dutch High Tea, a Rijsttafel pop-up in Tamarind, anniversary-themed trivia and presentations by Bill Miller, maritime historian and Holland America Line authority, that relived the history and roots of the company.Carnival Luminosa says bye to BrisbaneFirst sailing into the Sunshine State 166 days ago, yesterday Carnival Luminosa said ‘see you soon' to Queensland as she embarked on her three-week Journeys cruise to Alaska.With over 1,800 guests on board, the incredible voyage is Luminosa's longest passenger sailing to date since joining the Carnival fleet. Visiting a number of picturesque ports across the 22-day journey, including Noumea, Suva, Tahiti, and Hawaii, guests will still have plenty of time to experience all of the fun Carnival Luminosa has to offer.After a sensational first season sailing from Brisbane, Luminosa will now spend the US summer cruise season in Alaska. However, Aussie fun-lovers need not worry as Luminosa will return to Queensland shores in October 2023, bringing more Carnival fun in time for our warmer months.With 28 sailings since November 2022, guests onboard Luminosa were able to achieve some impressive feats, including:Over 61,000 guests sailed, including 7,500+ kids52 ports of call visited across Australia and the South PacificOver 100,000 melting chocolate cakes devouredMore than $50,000 raised for the Children's Hospital FoundationIncluding a $10,000 donation for the 2022 Nine Telethon110,000+ ice creams and 70,000+ pizzas enjoyed180 live performances attended and 280 Dive-In Movies screened10,000+ people pampered at the Cloud 9 SpaQueenslanders also celebrated some incredible milestones on board Carnival Luminosa, including a very special 100th birthday, one marriage proposal, and an amazing guest who sailed 15 times for a total of 88 days (over half of Luminosa's total time in Queensland)!Paul Gauguin Cruises celebrates 25th anniversaryThis year, Paul Gauguin Cruises celebrates 25 years of award-winning sailings in the balmy waters of French Polynesia and the South Pacific starting with an exclusive anniversary offer to discover the Society Islands, Tuamotus, Marquesas and beyond.Since its launch 25 years ago, Le Paul Gauguin, purposefully designed to navigate the French Polynesian waters, has established itself as the region's ultimate choice in luxury sailing with elegant interiors, chic yet relaxed ambiance, elevated cuisine and genuine Polynesian hospitable service.Having joined the PONANT family in 2019, and now celebrating a quarter of a century of sailing in fabled lagoons and delivering the most authentic Polynesian experiences with Les Gauguins and Les Gauguines, onboard local Tahitian hosts, and an extensive list of expertly hosted local excursions, Paul Gauguin Cruises is unveiling the first act of a series of special festivities.P&O Cruises Annual Coffee Championships at Sea ReturnAfter an involuntary three-year hiatus, P&O Cruises' annual barista competition at sea has returned! The competition has been a staple in the 20-year-plus partnership between Nestlé Professional and P&O Cruises Australia and was held onboard each of P&O's three ships Pacific Adventure, Pacific Explorer and Pacific Encounter.Six talented baristas were selected to compete from the 92 bar staff who service the ships, with their challenge to create an espresso, flat white and cappuccino for each of the of the judges using BUONDI Dark Spark roasted coffee beans – the blend used onboard P&O cruise ships.Ultimately one winner per ship was named:Pacific Explorer: Winner – Michelle CarandangPacific Encounter: Winner – Glenn Kurt BaringPacific Adventure: Winner – Gilbert MapaOngoing training with Nestle also ensures P&O guests never have to go without their barista style coffee while cruising.Remembering Titanic111 years ago, the Titanic hit an ice berg. She sunk early the following morning. All these years later, we reflect on the magnitude of that maritime disaster and remember those who were lost.Titanic is a ship that has gone down in history as a legend. However there are still many myths about the ship.Here are some interesting facts about the Titanic that you might not know:https://youtu.be/ut-hy0eE0tEAnd more...Join the show:If you have a cruise tip, burning question or want to record a cruise review get in touch with us via the website https://thebigcruisepodcast.com/join-the-show/ Guests: Chris Frame: https://bit.ly/3a4aBCg   Chris's Youtube: https://www.youtube.com/c/ChrisFrameOfficialListen & Subscribe: Amazon Podcasts: https://amzn.to/3w40cDcApple Podcasts: https://apple.co/2XvD7tF Audible: https://adbl.co/3nDvuNgCastbox: https://bit.ly/2xkGBEI Google Podcasts: https://bit.ly/2RuY04u  I heart Radio:  https://ihr.fm/3mVIEUASpotify: https://spoti.fi/3caCwl8 Stitcher: https://bit.ly/2JWE8Tz Pocket casts: https://bit.ly/2JY4J2M Tune in: https://bit.ly/2V0Jrrs Podcast Addict: https://bit.ly/2BF6LnE Hosted on Acast. See acast.com/privacy for more information.

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.

Fleur Veldhoven, vice president of marketing at Nestlé Professional, chats with The National Provisioner about Nestlé's new partnership and the launch of its plant-based dining program for colleges and universities.

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.

On this episode, Ragnar speaks with Chef Franklin Becker, an award-winning chef, Top Chef alum, and autism awareness advocate. He has helped to raise more than $14 million dollars for various autism charities. Working with Autism Speaks, Chef Franklin has attracted many of the culinary world's top talent to the cause. Tune in to hear his story and how the industry can welcome autistic and gifted persons into the kitchen and the culinary world. World on a Plate is supported by Nestlé Professional.

On this episode, Ragnar speaks with Bart-Jan Leyt. At just 22 years old, he's created an algorithm that can improve the revenue of hotels and bed and breakfasts by an average of 24%. First tested in his family business, it now serves 290 integrations through his fast-growing start-up, Loreca Consultancy. Tune in to hear his input on technology in hospitality, the biggest challenges right now for F&B businesses, and how hoteliers can take back control of their rentals by boosting OTA and maximizing traffic. World on a Plate is supported by Nestlé Professional.

On this episode, Ragnar speaks with Bart-Jan Leyt. At just 22 years old, he's created an algorithm that can improve the revenue of hotels and bed and breakfasts by an average of 24%. First tested in his family business, it now serves 290 integrations through his fast-growing start-up, Loreca Consultancy. Tune in to hear his input on technology in hospitality, the biggest challenges right now for F&B businesses, and how hoteliers can take back control of their rentals by boosting OTA and maximizing traffic. World on a Plate is supported by Nestlé Professional.

On this episode, Ragnar speaks with Dr. Eva Trujillo, a world leader in eating disorders. Dr. Trujillo created one of the world's best clinical programs for the treatment of eating disorders and mental health issues. In Mexico and abroad, she is helping to redefine and raise the standard of care for people everywhere. Tune in to hear her perspectives on eating disorders, what culinary professionals should know, and accessing a community of support. World on a Plate is supported by Nestlé Professional.

On this episode, we take a moment to celebrate the 10th anniversary of Feed the Planet, Worldchefs' sustainability initiative. Tune in to revisit our journey together, learn from our experiences, and plan our next actions toward a secured food future. World on a Plate is supported by Nestlé Professional.

On this episode, Ragnar talks with David Basilio of Linkers, Spain's leading hospitality human resources consulting company. Linker has launched an innovative new training program in partnership with Colombia's Ministry of Labor and Universidad Camilo José Cela in Madrid and Toledo. Designed for instructors from public hospitality schools in Colombia, the course offers both gastronomic and business vision, with expert-led classes on gastronomy, technology, and management strategy. Tune in to hear how Linker is fostering intercultural exchange to provide key training across continents and develop the next generation of culinary talent. World on a Plate is supported by Nestlé Professional.

On this episode, Ragnar and guest Rochelle Schaetzl pay tribute to the memory of the late Dr. Billy Gallagher. Chef Billy touched the lives of many and was a mentor to a whole generation of chefs in South Africa and around the world. Hear how his legacy lives on in programs like International Chefs Day, the Young Chefs Forum, and in the hearts and minds of the many hospitality professionals he inspired. World on a Plate is supported by Nestlé Professional.

On this episode, meet Chef Amro Fahed Al Yassin, Vice President of the Emirates Culinary Guild and a Worldchefs Academy Arabic Advisor. Previously Culinary Director of the acclaimed McQueen's Education Dubai, Chef Armo helped to translate the Worldchefs Academy Culinary Foundations and Pre-Commis Chef Training Program into Arabic, one of seven languages offered on the free learning platform. Hear how Worldchefs Academy is helping people around the globe to advance their career in the culinary arts, from onboarding to upskilling. World on a Plate is supported by Nestlé Professional.

On this episode, meet Chef Aron Espeland, winner of the Global Young Chefs Challenge. Chef Aron took home Gold for Norway at the 2022 Global Young Chefs Challenge finals, held during Worldchefs Congress in Abu Dhabi in July. With an impressive list of medals, including a victory for the Norway Culinary Team at the Culinary Olympics in Stuttgart, he's one of the most promising young talents in the industry. He shares his journey to the podium and advice for aspiring competitors. World on a Plate is supported by Nestlé Professional.

On this episode, we're joined by Chef Cornelia Volino, Secretary General of Worldchefs Board of Directors. Vegan and plant-based cuisine is a big topic in the culinary world. More than a fad, it's here to stay. Hear from Cornelia, a long-time vegan, what chefs can do to stay current with the latests trends and techniques, from great recipes to vegan competition seminars, and how preparing vegan food is an essential skill for culinary professionals. World on a Plate is supported by Nestlé Professional.

On this episode, hear from Feed the Planet's Chris Koetke and Shonah Chalmers about the launch of the online Sustainability Education for Culinary Professionals course. Free and accessible on the worldchefsacademy.com platform, people around the world can take the course and learn new skills on sustainable foodservice at their own pace. World on a Plate is supported by Nestlé Professional.

On this episode, meet Chef Matthew Thompson, co-founder and Chief Culinary Officer for Harvest Table Culinary Group, a college foodservice provider and leader in sustainable initiatives. With his strong background in the local and responsibly sourced food movement, Chef Matthew uses his menus to celebrate local food systems. Find out how he and Harvest Table are bringing food with purpose to college cantines and rooting community through food. World on a Plate is supported by Nestlé Professional.

On this episode, Meet Chef Dennis Littley, creator of one of the world's highest ranking culinary blogs, askchefdennis.com. Chef Dennis uses his platform to help demystify cooking with easy restaurant-style recipes that help teach the culinary basics. Hear how he went from back of house to digital media sensation, with tips and tricks for establishing a successful business online. World on a Plate is supported by Nestlé Professional.

On this episode, Sunjeh Raja, Founder and CEO of the award-winning International Centre for Culinary Arts, sheds light on the world of block chain infrastructures, crypto currency and NFTs. Find out how food in the metaverse just might be the next big idea for hospitality. World on a Plate is supported by Nestlé Professional.

On this special Congress episode, join Worldchefs President Thomas Gugler, President of the Emirates Culinary Guild Uwe Micheel, and Young Chefs Development Committee Chairman Alan Orreal in a conversation live from the exhibition halls. They connect on the highlights from the reunion event, the emerging trends for the culinary industry, and more. World on a Plate is supported by Nestlé Professional.

On this episode, meet Ronnie and Daniel Truss, Founders of Chefs Eye Tech. With their intuitive food waste measurement technology, Chefs Eye is on a mission to help kitchens waste less food across the globe - from Dublin to Durban to Dubai. Tune in to hear how they are helping kitchens address the challenge of wasting less food. World on a Plate is supported by Nestlé Professional.

On this episode, meet Dr. Brent Loken, Global Food Lead Scientist at the World Wildlife Fund. Brent provides thought leadership through forward-looking research and scientific analysis in support of strategy development to advance an ambitious agenda toward food systems transformation. Hear how chefs and science must come together, and how culinary creativity can help change the course. World on a Plate is supported by Nestlé Professional.

On this episode, meet Elham Bolooki, Experiential Learning Manager and Senior Instructor at the Dubai College of Tourism. With her unique perspectives and know-how, Elham shares insights on the skills shortage and employment challenges in the UAE. Tune in to hear about practices and solutions when it comes to recruitment and training adapted to the future needs of the industry. World on a Plate is supported by Nestlé Professional.

On this episode, meet Antoine Viollette, restaurant development expert and former Head of Valrhona Schools turned co-owner of BPI Editions. His French publishing house specializes in culinary art professional training, with a catalog of over 100 titles including the best selling reference book, The French Chef Handbook. Hear how the transmission of French culinary technique has changed through time, from Auguste Escoffier to modern culinary technique. World on a Plate is supported by Nestlé Professional.

On this episode, meet Mark Allison, an award-winning chef, educator, former Dean of Johnson and Wales, published author and so much more. Mark is now Corporate Executive Chef at Forever Oceans, an innovative company raising sushi-grade fish in the deep ocean. Hear his story, with insights on education, nutrition, and the future of food. All this on Episode 60 of World on a Plate, supported by Nestlé Professional.

On this episode, hear from Alan Orreal, industry leader and Chairman of the Global Development of Young Chefs Committee. He shares how the industry can create a career ladder for young people, and how training and skills recognition are paving the way. World on a Plate is supported by Nestlé Professional.

On this episode, hear the latest on Worldchefs Congress & Expo 2022. Chefs from around the globe will come together in Abu Dhabi from 30 May to 2 June 2022 to learn, network, and forge a better future. Andy Cuthbert shares updates on international speakers and joining experts, what to see and do in Abu Dhabi, and more. World on a Plate is supported by Nestlé Professional.

Chefs have the power to make change. But we can't do it alone. Since 2016, Worldchefs has partnered with Electrolux Food Foundation and AIESEC to help make an impact. Hear about our mission to inspire and educate for a better future on World on a Plate, supported by Nestlé Professional.

On this episode, John Lohr walks us through Hosco's hospitality industry guide to reopening and rehiring in 2022. Hear insights to help you build recruitment plans for the next quarter, with inside information on your peers' hiring plans and focus. All this and more on World on a Plate, supported by Nestlé Professional.

In this episode, Ragnar talks with Jörg Zipprick, seasoned food critic and Co-Founder of La Liste. Since the internet and smart phones, everyone can play a food critic. But who can we trust to answer that basic question we all ask: Where should we eat? Hear more on this episode of World on a Plate, supported by Nestlé Professional.

Dans cette série spéciale de Trends-Tendances Podcast, nous nous intéressons aux CEO's de demain. Ces podcasts sont complémentaires à une enquête menée par Trends-Tendances en collaboration avec PwC. Tout au long des épisodes, Valérie Thys s'entretient avec des CEO's visionnaires qui nous partageront leur expérience, leur vision et qui pourraient servir de modèle pour les CEO's du futur. Dans cet épisode, nous nous entretenons avec Michel Mersch. Michel a commencé chez Nestlé en 1998 en tant que Key Account Manager. Il continuera à évoluer au sein de la société, jusqu'à diriger la division ‘Céréales petit-déjeuner' en Belgique et au Luxembourg. Ensuite, il dirigera la division des produits culinaires frais pour être promu au poste de Directeur Général Nestlé Professional de Nestlé France et enfin, depuis 2018, CEO de Nestlé Belgique et Luxembourg.

In this episode, Ragnar talks with Catherine Guérin of Bocuse d'Or Winners. Every two years since 1987, chefs from all over the world meet in a friendly culinary fight, and only three reach the podium. Bocuse d'Or Winners was started in 2000 to help strengthen the links between all the winners. Today they are 39 chefs from 11 different countries. Hear more on this episode of World on a Plate, supported by Nestlé Professional.

In this episode, Ragnar talks with Vanessa Marquis. Every year on International Chefs Day, chefs around the world help use their skills to teach kids about healthy eating. Find out how we're celebrating this October 20th. The best news is: it's not too late to get involved! Hear more on this episode of World on a Plate, supported by Nestlé Professional.

In this episode, Ragnar talks with ACF President, Chef Kimberly Brock Brown. She's making mentorship her number one priority in her new role as President of the American Culinary Federation. Hear more from Kimberly on diversity, representation, and more on this episode of World on a Plate, supported by Nestlé Professional.

In this 50th episode special, Ragnar catches up with Worldchefs President Thomas A. Gugler. Tune in for the latest insights and updates from Thomas on the new "normal", new projects, and new opportunities to grow together. Hear more on this episode of World on a Plate, supported by Nestlé Professional.

In this episode, Ragnar talks with chef, author, and survivor, German Lam. In his new book Dragon Turns to Water, German shares his incredible story of battle with cancer, and how food, philosophy, and a fighting spirit got him through. Hear more on this episode of World on a Plate, supported by Nestlé Professional.

In this episode, Ragnar talks with Max Miller, YouTube sensation and host of Tasting History. On his weekly show, Max recreates dishes using historical recipes, walking you through the plates of the Medieval & Renaissance Era, Ancient Greek & Roman Times. Hear more on this episode of World on a Plate, supported by Nestlé Professional.

In this episode, Ragnar talks with Nicola Gryczka, Co-Founder of The Social Gastronomy Movement, a global network of interconnected local communities that uses the power of food for social change. Hear what the SGM is doing to generate powerful solutions towards collective impact on this episode of World on a Plate, supported by Nestlé Professional.

In this episode, Ragnar talks with Benjamin Lephilibert, food waste solution designer and founder of Lightblue Environmental Consulting. Since 2015, he's trained 2000+ kitchen professionals on food waste and helped save ~1 million kg of food from the bin. He'll tell you how to fight food waste in you kitchen on this episode of World on a Plate, supported by Nestlé Professional.

In this episode, Ragnar talks with Rob Baan, owner of Koppert Cress. Self-titled Plant Hunter, he's been called the Steve Jobs of horticulture. He's on a mission to change the way we look at fresh and healthy food. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Gordon McIntyre, founder of Hospitality Health. Their mission is to support hospitality staff and students who are experiencing tough times. Hear about breaking through the stigma for resources on mental wellbeing, addiction, and more. World on a Plate is supported by Nestlé Professional.

Juntos somos mais fortes! Para que a retomada da economia seja mais rápida e com menos danos ao mercado, a cadeia de alimentos e bebidas deve se unir. Por isso, muitas indústrias estão criando ações e parcerias para educar e inspirar empresas.   Neste episódio, conversam conosco sobre o tema:   ✔️Pedro Tatoni, gerente de marketing da Kerry   ✔️German Carvalho, Diretor da unidade de Nestlé Professional   Juntos somos mais fortes! @fispaltecnologia @fispalfoodservice @tecnocarne @fisouthamerica   

Heute in den 99 Sekunden Sportbusiness kompakt von und mit Prof. Dr. Gerhard Nowak von der IST-Hochschule für Management: Das Karlsruher Bestattungsunternehmen Stier engagiert sich mittlerweile das achte Jahr beim Karlsruher SC. In der laufenden Saison nutzt Stier das Namensrecht am Gästeblock, der nun Trauerhilfe Stier Gästeblock heißt. Mit einem zwinkernden Auge ermöglicht die Trauerhilfe Stier im Wildparkstadion eine emotionale und positive Begegnung der Menschen mit dem Thema, sagt KSC-Geschäftsführer Michael Becker. Die FC St. Pauli Single Barrel Personal Collection 2019 ist nicht im freien Verkauf erhältlich und auf 500 Flaschen limitiert. Ausgewählt wurden die Fässer des JACK DANIELSS Single Barrel durch die USA-Delegation des FC St. Pauli nach einem Whiskey-Tasting Ende Mai 2019. Erstmalig probieren kann man die Rarität beim Pokalspiel gegen Eintracht Frankfurt in der 1910-Weinbar im Foyer des FC St. Pauli Museums den Single Barrel exklusiv. Die Erlöse daraus kommen zu einhundert Prozent dem FC St. Pauli Museum zu Gute. Als offizieller Kaffee-, Vegan- und Vegetarier-Partner von Manchester City wird Nestlé Professional mit dem Club zusammenarbeiten. Nestlé Professionals neuer pflanzlicher Garden Gourmet Burger, Nescafé Azera Kaffee und Nuss-, Obst- und Gemüseriegel ergänzen das Angebot an Speisen und Getränken für den Spieltag in den Stadien Etihad und Academy.

Heute in den 99 Sekunden Sportbusiness kompakt von und mit Prof. Dr. Gerhard Nowak von der IST-Hochschule für Management: Das Karlsruher Bestattungsunternehmen Stier engagiert sich mittlerweile das achte Jahr beim Karlsruher SC. In der laufenden Saison nutzt Stier das Namensrecht am Gästeblock, der nun Trauerhilfe Stier Gästeblock heißt. Mit einem zwinkernden Auge ermöglicht die Trauerhilfe Stier im Wildparkstadion eine emotionale und positive Begegnung der Menschen mit dem Thema, sagt KSC-Geschäftsführer Michael Becker. Die FC St. Pauli Single Barrel Personal Collection 2019 ist nicht im freien Verkauf erhältlich und auf 500 Flaschen limitiert. Ausgewählt wurden die Fässer des JACK DANIELSS Single Barrel durch die USA-Delegation des FC St. Pauli nach einem Whiskey-Tasting Ende Mai 2019. Erstmalig probieren kann man die Rarität beim Pokalspiel gegen Eintracht Frankfurt in der 1910-Weinbar im Foyer des FC St. Pauli Museums den Single Barrel exklusiv. Die Erlöse daraus kommen zu einhundert Prozent dem FC St. Pauli Museum zu Gute. Als offizieller Kaffee-, Vegan- und Vegetarier-Partner von Manchester City wird Nestlé Professional mit dem Club zusamm...

Heute in den 99 Sekunden Sportbusiness kompakt von und mit Prof. Dr. Gerhard Nowak von der IST-Hochschule für Management: Das Karlsruher Bestattungsunternehmen Stier engagiert sich mittlerweile das achte Jahr beim Karlsruher SC. In der laufenden Saison nutzt Stier das Namensrecht am Gästeblock, der nun Trauerhilfe Stier Gästeblock heißt. Mit einem zwinkernden Auge ermöglicht die Trauerhilfe Stier im Wildparkstadion eine emotionale und positive Begegnung der Menschen mit dem Thema, sagt KSC-Geschäftsführer Michael Becker. Die FC St. Pauli Single Barrel Personal Collection 2019 ist nicht im freien Verkauf erhältlich und auf 500 Flaschen limitiert. Ausgewählt wurden die Fässer des JACK DANIELSS Single Barrel durch die USA-Delegation des FC St. Pauli nach einem Whiskey-Tasting Ende Mai 2019. Erstmalig probieren kann man die Rarität beim Pokalspiel gegen Eintracht Frankfurt in der 1910-Weinbar im Foyer des FC St. Pauli Museums den Single Barrel exklusiv. Die Erlöse daraus kommen zu einhundert Prozent dem FC St. Pauli Museum zu Gute. Als offizieller Kaffee-, Vegan- und Vegetarier-Partner von Manchester City wird Nestlé Professional mit dem Club zusammenarbeiten. Nestlé Professionals neuer pflanzlicher Garden Gourmet Burger, Nescafé Azera Kaffee und Nuss-, Obst- und Gemüseriegel ergänzen das Angebot an Speisen und Getränken für den Spieltag in den Stadien Etihad und Academy. Du möchtest deinen Podcast auch kostenlos hosten und damit Geld verdienen? Dann schaue auf www.kostenlos-hosten.de und informiere dich. Dort erhältst du alle Informationen zu unseren kostenlosen Podcast-Hosting-Angeboten.

The Empire Club of Canada Presents: 2015 Women Who Lead Panel featuring Andrea Stairs, Ilse Treurnicht and Shelley Martin In Conversation With Amber Kanwar As eBay Canada's managing director, Andrea Stairs leads the Canadian strategy and operations of one of the world's largest online marketplaces and Canada's second largest e commerce business. In this role, Andrea is responsible for cultivating eBay's community of Canadian users, from individual consumers to established brands and retailers, and for overseeing all of eBay's Canadian functions, including product management, business development, and public and government relations. Andrea was most recently head of marketing for eBay Canada, managing the brand's marketing strategy and execution. She was also instrumental in launching eBay's French Canadian website and in leading the eBay Motors team in Canada. After receiving a BA from McGill University, Andrea obtained LLB and MBA degrees from the University of Toronto. Andrea sits on executive committee of the board of directors of the Information Technology Association of Canada, ITAC. A native of Montreal, Andrea now lives in Toronto with her husband and young son and daughter. Ilse Treurnicht is the CEO of MaRS Discovery District, a leading innovation centre located in Toronto. She oversees both the development and operations of the MaRS Centre and its broad suite of entrepreneurship and innovation programs. Ilse joined MaRS in early Primaxis Technology Ventures, a startup stage venture capital fund focused on the advanced technologies sector. Prior to Primaxis, she was an entrepreneur with senior management roles in a number of emerging technology companies. Ilse is an active member of Canada's innovation community. She served as Chair of the Canadian Task Force on Social Finance in 2010, and is a member of the Science, Technology and Innovation Council, STIC. Ilse holds a DPhil in chemistry from Oxford University, which she attended as a Rhodes scholar. Shelley Martin is President and CEO of Nestlé Canada Inc., a leading company that produces some of the world's most recognized and trusted foods and beverages. In this role, Shelley has executive responsibility for Nestlé in Canada which includes the following divisions: Beverages, Confectionery, Frozen Meals and Pizza, Ice Cream, Nestlé Professional, Nestlé Purina PetCare, Nestlé Waters, Nestlé Health Science and Nestlé Nutrition. Nestlé in Canada businesses employ approximately 3,600 people in 23 facilities, including manufacturing sites, sales offices and distribution centres nationally. Shelley joined Nestlé Canada in March 1990 working on the PetCare Business in Marketing and in 1997, was promoted to Vice President of Confectionery. Shelley actively participates in industry initiatives and is currently the Vice Chair on the Board of Directors for Food and Consumer Products Canada, FCPC. She serves on the Board of the Grocery Innovation Foundation which has raised over $75 million to provide a better life for challenged... Moderator: Amber Kanwar, Anchor and Reporter at Business News Network Panelists: Andrea Stairs, Managing Director, eBay Canada Ilse Treurnicht, CEO of MaRS Discovery District Shelley Martin, President and CEO, Nestlé Canada Inc *The content presented is free of charge but please note that the Empire Club of Canada retains copyright. Neither the speeches themselves nor any part of their content may be used for any purpose other than personal interest or research without the explicit permission of the Empire Club of Canada.* *Views and Opinions Expressed Disclaimer: The views and opinions expressed by the speakers or panelists are those of the speakers or panelists and do not necessarily reflect or represent the official views and opinions, policy or position held by The Empire Club of Canada.*