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.