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.

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 their fears of public speaking. Hear how he's inspiring and empowering people to become stronger speakers, listeners, and leaders.

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.

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 Karen Doyle, President of the Australian Culinary Federation. She leads the culinary program at the prestigious Le Cordon Bleu, Sydney Culinary Arts Institute, and has guided the ACF towards unification as a body. Hear more on this episode of World On a Plate, supported by Nestle 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.

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.