Worldchefs Podcast: World on a Plate

On this episode, Ragnar speaks with Chef Kimberly Tang. Born in Singapore and raised in Melbourne, she's been surrounded by diverse food cultures from an early age, and began culinary training at age 17. Kimberly grew her skills in prestigious kitchens including Nobu, Dinner by Heston, Society, and Chef's Table. In 2021, Kimberly was named Nestlé Golden Chef of the Year and represented Australia at the IKA Culinary Olympics in Stuttgart. Last year, Kimberly competed in the San Pellegrino Young Chef Academy Pacific competition, representing Australia with her signature dish, "My Mother's Zi Char," which served as a tribute to her late mother and her Singaporean heritage. When not in the kitchen, Kimberly serves as co-chair of the Young Chef’s Club in Australia and is a member of the World Chefs Without Borders Committee with Worldchefs. Tune in to hear her reflections as a young leader in the industry. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Giuseppe de Vincenzo, the newly crowned champion of the European Grand Prix. Giuseppe shares his journey from competing in Singapore in 2024 to his victory in Rimini, and how after this most recent win at the Global Chefs Challenge Semi-Finals, he'll be representing Europe at the Worldchefs Congress in 2026. He discusses his experiences working in renowned kitchens, including those of Michel Roux and Andreas Caminata, and how his travels have influenced his culinary style. Tune in to hear Giuseppe's insights on the importance of passion, the value of competition, and the joy of connecting with chefs worldwide. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Chef Shonah Chalmers, Worldchefs' newly appointed Feed the Planet Chair. Shonah shares her extensive experience in culinary education, her passion for sustainability, and her journey with Feed the Planet since 2016. Tune in to learn about innovative programs to foster sustainability in the food service industry and educate the next generation. Plus, discover practical tools for chefs to incorporate sustainability in their kitchens and the importance of collaboration and education in driving lasting change. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Chef Jay Reifel, the NYC-based author, Michelin star trained chef, and CHOPPED and Beat Bobby Flay alum. Jay discusses his book History of the World in Ten Dinners, which combines his love for history and food. The book spans 2,000 years with 100 recipes, highlighting significant historical eras from ancient Rome to the US. Jay shares insights on how he reconstructed historical recipes, the importance of food in different cultures, and the sophistication of ancient cuisines. Tune in to learn about the culinary journey through time and how historical food practices influence modern cooking, plus insights on writing a creative cookbook. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar catches up with Michelle Goh, Chef at Michelin-starred Mia Restaurant in Bangkok, Thailand. She shares her journey from Le Cordon Bleu in Sydney to becoming the youngest Malaysian female chef to earn a Michelin star and one of Asia’s top pastry chefs. Michelle delves into her early interest in cooking, moving to Australia to hone her skills, experiences working in top-tier restaurants, and valuable insights on building a strong kitchen team. Tune in for her inspiring story and important advice for young people choosing a culinary career. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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 his experiences, challenges, and reflections as he steps down from the Worldchefs' board. Tune in for an introspective look at leadership, legacy, and the future of the global culinary community. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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 journey from fine dining to healthcare, the impact of the pandemic on food service, and the importance of mentoring young chefs. With insights into consumer behavior shifts and the journey to embracing plant-based diets, this episode explores the critical role of food as medicine. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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 resources. They discuss the unique challenges faced by hospitality workers, innovative methods like the 'temperature take' for staff well-being, and trauma-informed tools. Learn how CHOW is transforming the mental wellness conversation in hospitality. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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 legacy of passion, unity, and excellence in the culinary world. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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, highlighting his roles at the Jumeirah Group and Hilton Hotels. He shares his vision for Worldchefs, emphasizing the importance of communication, education, and sustainability within the culinary industry. Tune in to hear his goals, such as empowering young chefs, leveraging technology for education, and enhancing global partnerships. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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 notable events like the World Economic Forum in Davos, and outlines his vision for Worldchefs' future. He emphasizes the importance of sustainability, inclusivity, transparency, and digital transformation, alongside initiatives like mentorship programs and mental health support for chefs. Tune in to hear how he envisions his potential presidential term, highlighting the role of food in global diplomacy. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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 initiatives like upcycling brewers spent grain into nutritious products and fostering a collaborative environment for food innovation. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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 becoming an ambassador for the Electrolux Food Foundation. She discusses the unique focus on the LGBTIQ+ community in Buenos Aires and the transformative impact of the program. Learn how partnerships with local NGOs and the private sector are building a more inclusive culinary community. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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 through creative partnerships with local producers. Discover how The Long Table addresses food security, inclusivity, and sustainability, turning challenges into triumphs. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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 advancements shaping the industry. Tune in for a rich discussion about the importance of comprehensive education, the role of technology, and the exciting opportunities awaiting culinary students. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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 principles. Tune in to explore her innovative approach to Thai Chinese cuisine, the challenges she faced in New York's competitive culinary scene, and her mission to empower the next generation of chefs. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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 and restaurant industry to attract and retain talent. Tune in to hear how this dynamic duo leads one of the world's top bakery brands to sweet success. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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 their winning dishes, which showcased the best of Finnish ingredients. Discover how teamwork, innovation, and a deep connection to their culinary roots brought them to the top. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.