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 …

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-…

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 cul…

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 sect…

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 …

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. Ex…

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 t…

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 differen…

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 impo…

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 prestig…

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 ho…

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 …

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 profession…

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 o…

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 indus…

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 C…

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 …

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 yo…

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 experienc…

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 …

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 Plat…

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 professio…

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,…

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 partici…

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…

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…

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 …

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 h…

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 perspectiv…

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 Colomb…

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 …

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 lang…

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…

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 vega…

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 …

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 Har…

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 establish…

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. …

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…

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…

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…

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…

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…

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…

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.…

On this episode, you'll meet Shaun Payen, one of Indian Ocean’s leading communication coaches. A Distinguished Toastmaster, the highest level achievable in the world of Public Speaking, he's one of the youngest in the world to achieve this prestigious award. Shaun works globally with politicians, executives, and universities to help people overcome…