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.