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…

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 h…

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 jou…

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 res…

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 l…

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, high…

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 not…

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 initiat…

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 beco…

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 t…

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…

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 p…

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 a…

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…