Worldchefs Podcast: World on a Plate

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.

In this episode, Ragnar talks with Like a Chef coordinators in Sweden and Brazil about this life changing program. Hear from Josselin Freytes, Kitchen Manager at Yalla Rinkeby, and Santiago Orrego Henao, Project Coordinator of Gastronomia Sustentável in Brazil. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with with Jean Valfort, restaurateur and founder of DÉVOR. Dark kitchens, also known as ghost kitchens, reimagined the dining landscape. Now hear how technology is helping Jean invent the future of connected catering on this episode of World on a Plate, supported by Nestlé Professional.

In this episode, Ragnar talks with Juan Arbelaez, celebrity chef and entrepreneur. At 18, he left to his home country of Colombia and arrived in France with 50 euro in his pocket. He carved his way into a culinary destiny, working alongside Michelin starred chefs at George V and Le Bristol. Now he has 8 restaurants under his command. Hear his story on this episode of World on a Plate, supported by Nestlé Professional.

In this episode, Ragnar talks with Michael Buck, Founder of IDX_FS Events. They discuss how technology is redefining events to offer visitors and exhibitors a safe online platform for exchanging, networking, and discovering new trends and solutions. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar sits down with Otto Weibel, world-renowned chef and Director of F&B consultancy Ottscott PYE LTD in Singapore. He shares his illustrious 50-plus-year career experience – from a farmer's child to an apprentice, master chef, consultant, and mentor. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Dr. Cihan Cobanoglu, McKibbon Endowed Chair Professor of the School of Hospitality and Tourism Management in the Muma College of Business at the University of South Florida, and Director of the M3 Center for Hospitality Technology and Innovation and Coordinator of International Programs. Tune in to hear from this renowned hospitality and tourism technology expert. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Paul Newnham, director of SDG2 Advocacy Hub. He's part of a movement that aims to build a collective voice, resulting in a commitment – a Chefs' Pledge – at the UN Food Systems Summit, and then driving change onwards throughout this Decade of Action. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Anne McBride, PhD in Gastronomy Studies and the Deputy Director of the Barcelona-based Torribera Mediterranean Center, about her work, her research, sustainability, nutrition and the Mediterranean diet. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Manjit Gill, founder-president of the Indian Federation of Culinary Associations and Chairman of the World Cultural Culinary Heritage Committee. His sustainability philosophy taps into the implicit harmony of heritiage cuisines. Tune in to hear his vision for the future: heritiage food with modern technique. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Nestlé Professional's team of experts about health, nutrition, and the role chefs play in enabling the best nutritious for their guests while maintaining the pleasure factor. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Rick Stephen, industry leader and Worldchefs newly appointed Chairman of the Culinary Competition Committee. Hear more about the Committee's new directions and Rick's ongoing work in Asia, serving Worldchefs members in the shadow of the COVID-19 pandemic. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with James Khoza, President of The South African Chefs Association. They explore SA Chef's past, present, and future, and Khoza's remarkable efforts to stay agile, sustainable, and impactful amid the COVID-19 pandemic. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with the Nestlé Professional team about the rise of the plant-based category, understanding consumers and their motivations for choosing plant-based food, and the opportunity for the out-of-home industry. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with author and French cuisine expert Patrice van Ackere about his latest book, Menace sur la Gastromonie Français: Threats to the French Gastronomy. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Christian André Pettersen after his big win at Bocuse d'Or Europe 2020, where Team Norway took gold for the second year in a row. Hear what it's like to be back on the top step of the podium, and the path that got him there. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Majed Al Sabagh, Founder of the Chef International Center and President of the Syrian Culinary Guild. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Ingrid Mellstig, Head of Electrolux Food Foundation. Ingrid is leading the non-commercial foundation of Electrolux, inspiring and educating for sustainable food habits. Tune in to hear how consumers have the power to contribute to a healthier planet if they eat more plants, try new things and waste less food. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Emmanuel Lorieux, Nestlé Professional's Global Executive Chef and Global Culinary Partnership Manager, and Vanessa Marquis, Worldchefs' International Chefs Day Chairperson. Each year on October 20th, Worldchefs celebrates International Chefs Day. This year, they're helping chefs around the world to teach kids about healthy and sustainable food. Hear how 2020 has opened new opportunites for chefs to participate. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with John Clancy, Education Director for Worldchefs and one of the key architects of Global Hospitality Certification. John is helping chefs everywhere to get recognized for their skills. Learn how he helped to build a global benchmark for culinary professionals and what's next for skills recognition. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with The Vegetables Chef® Frank Fol. The Michelin-starred President of The Mastercooks of Belgium has created the reference in the culinary world of vegetables. We're Smart® puts the spotlight on the world's best vegetables restaurants and chefs, offering guidance for a healthy & better world. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Christophe Megel, an award-winning man of many talents. With a career spanning the industry, he started out at top restaurants, made friends with former boss Alain Ducasse, received honors as an educator, and built the largest hopsitality solution provider in southeast Asia. Now he's taking on the Ozone in a way you won't expect. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with chef and food scientist Justin Kanthak. Head of Snack for Griffith Foods and President of the professional trade organization, the Research Chefs Association, Justin is a true culinologist. Learn how he and the RCA are pioneering the frontier of food science and culinary arts. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Dr. Kwan Lui, an entrepreneur, educator and founder of At-Sunrice GlobalChef Academy. With two lifetime awards and an Honorary Doctorate in Educational Leadership, she's a visionary in gastronomy, tourism and education initiatives. Hear how At-Sunrice is forging the future of culinary education and how they stayed ahead of the curve. World on a Plate is supported by Nestlé Professional.

Before COVID-19, the hospitality industry suffered from widening skill gaps and challenges with retention of talent. Now, with the gradual re-opening of the sector, most employers are forced to reduce their workforce to make their operations commercially viable. So what does this mean for skills, recruitment and staff development? World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Jeremiah Tower, father of California Cuisine and the first celebrity chef. Alongside the American food movement's mother, Alice Waters, Tower pioneered modern American cuisine. So how did such a figure disappear from the scene, and what happened when he came back after 20 years spent diving in Mexico? Pour yourself a glass of champagne and listen in for humor and advice from a legend of the industry. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Christopher Koetke, umami expert and President of Complete Culinary. He's worked in some of the finest kitchens and taught at worldclass institutions. He'll take you through the intersection of science and taste with this often misunderstood 5th flavor. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Arthur Potts Dawson. Dubbed the "The Original Green Chef" by former boss Jamie Oliver, Arthur is leading a global campaign for sustainable food practices. Hear how he created a new genre of sustainable restaurants and how he's bridging the urban-rural divide. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Thomas A. Gugler, President of Worldchefs and renowned masterchef with accolades nearly too long to list. He's received 750 diplomas, awards & honors internationally, and his resume runs the gambit from gourmet restaurants and five-star hotels to hospitals, airlines, catering and coaching. Hear his story, advice for young chefs, and vision for a brighter future. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Alan Coxon, award-winning chef, TV Presenter, and author. A self-proclaimed food archaeologist, Alan is fascinated by the origins of what we consume. Hear his observations on taste, from Michelin-starred dining rooms to vinegar tastings. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Jeremy Dahdi, Executive Director of International and Digital Credentials at City & Guilds. He's helping people, organizations and economies develop their skills for growth. Learn how City & Guilds is bringing tomorrow's skills to today, preparing people for the future from education to digital badging. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Max La Manna, an award-winning zero waste chef and author. His debut cookbook More Plants Less Waste won the Gourmand award for the UK's Most Sustainable Cookbook in 2019 and placed 2nd in the world. He's on a mission to reframe how we see food waste, one dish at a time. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Ian Roberts, Managing Director of Hospitality, Food & Beverage at Informa Markets. An expert in events and emerging markets, Ian and his team at Informa are imagining and bring forth new ways to connect buyers and sellers in the hospitality space. Discover how they're taking the exhibition industry into the digital world, and staying hopeful about the recovery of connections on the tradeshow floor. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Manoella Buffara, award winning chef/owner of Manu in Curitiba, Brazil. Her tasting menus celebrating the food culture of Brazil's Paraná region have been met with critical acclaim and a ranking at #42 in Latin America's 50 Best Restaurants 2019. But beyond the awards, she's using her craft to uplift the community, advocating for sustainable sourcing and building urban farms to feed low-income families. Hear her journey from a fishing boat to Noma, and how she's given a voice to a story with every dish.

In this episode, Ragnar talks with Janice Wong. Asia's Best Pastry Chef, Janice tests the limits of dessert making with edible art. The native Singaporean has worked under renowned talents like Thomas Keller, Grant Achatz, Oriol Balaguer, and Pierre Hermé. Hear how her focus and enthusiastic spirit have defined her career as an award-winning pastry chef, and how she's painting the colorful world of pastry in unexpected ways. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Gert Klötzke. He's trained the top teams in culinary competition. Now those chefs have also moved on to award-winning restaurants. Learn from the man who writes the rulebook on how to avoid common mistakes judges look for, and how all chefs can benefit from learning the basics of competition standards to be at their best in any kitchen, in or out of the competition arena. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Donna Heath. A hospitality training officer at award-winning work-based training provider Cambrian Training Company in Welshpool, she's the National Sustainability Champion for The Culinary Association of Wales. Learn how she's taking Feed the Planet initiatives across Wales to inspire sustainable food consumption in the professional kitchen and at home. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Eric Pateman. A chef, entrepreneur, and global tastemaker, he's carved out a career as one of the world's leading consultants on culinary and gastronomy tourism. Hear Eric's expert insight on the 'new normal', from experiential dining to rebuilding the food value chain. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Chef Willment Leong, Vice President of Thailand Chefs Association and Chairman of World Chefs Without Borders. A native Singaporean, Willment has been based in Thailand for the past 20 years. At home and around the world, he's searching for ways to give back to society. Tune in to hear his inspiration for chef service, what he has been doing to support the community during COVID-19, and more. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Hervé This, a French physico-chemist commonly known as the father of Molecular Gastronomy. Hervé is ushering in a new phase of culinary evolution with note by note cooking, using chemical compounds instead of plant or animal tissues to not only redefine the art of cooking, but to also help stave off the energy crisis, eliminate food waste, and end world hunger. Hervé intends to see molecular cuisine dead and buried, and explains why note by note cooking is the future of food. Explore how this culinary pioneer is reimagining the food frontier and bringing today's chefs into the fold. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Dilmah Tea founder Merrill J. Fernando on his 90th birthday. MJF has dedicated his life to building a company that would serve more than tea, making business a matter of human service. This commitment has so far generated $40 million of direct humanitarian aid and environmental interventions through the MJF Charitable Foundation and Dilmah Conservation. Hear his philosophy on humanitarian service and building a business at the intersection of passion and purpose. World on a Plate is supported by Nestlé Professional.

In this episode, Ragnar talks with Chef Paul Sorgule, President of Harvest America Ventures, exploring COVID-19's impact on the restaurant industry. How can chefs prepare for the future in these days of uncertainty? One thing is for sure: we will not be going back to business as usual. Tune in for tips on preparing for re-opening and insights on the short and long term implications of coronavirus for hospitality. Brought to you by Nestlé Professional.

In our inaugural episode, host Ragnar Fridriksson talks with Worldchefs President Thomas A. Gugler, who is currently quarantined in Saudi Arabia, to discuss the cancellation of Worldchefs Congress & Expo 2020. Tune in to hear about the difficult decision to cancel Worldchefs Congress due to COVID-19, and how Worldchefs reacted to support the members and bring online education and networking to the members. Brought to you by Nestlé Professional.