Episode 132: Culinary Innovation in Manufacturing with Worldchefs Certified Master Chef Stephen Losee

On this episode, Ragnar speaks with French physical chemist Hervé This, founder of molecular gastronomy, molecular cooking, and Note by Note cooking, three distinct approaches that apply scientific understanding to study, improve, and reimagine the culinary arts. A visionary in culinary innovation, Hervé was recently awarded the prestigious Sonning Prize for his work to renew and scientifically question the foundations of culinary knowledge and gastronomy. Tune in to explore how Note by Note cooking is reshaping culinary creativity and sustainability, and discover the possibilities for chefs to take full control over flavor, color, nutrition, consistency, and texture—one compound at a time. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Karl Guggenmos, a Certified Master Chef, visionary leader, and culinary medicine expert with over 60 years of experience in the food industry. Beginning his culinary journey as an apprentice in Europe, Karl became the Dean of Culinary Education at Johnson & Wales University, shaping the future of chefs' education. Karl has been a driving force behind the growing field of culinary medicine, which blends the art of cooking with the science of nutrition to promote health and prevent chronic disease. Tune in to hear Karl discuss how culinary medicine is transforming the future of food and health, and discover the importance of breaking down silos between these fields. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Executive Chef Evi Chioti, active member of the Cyprus Chefs Association and an accomplished advocate for sustainable gastronomy. From her early days in a family of hospitality professionals to becoming the first woman awarded the Ambassadors of Taste for the Global Gastronomy® Gold Medal, Evi has built a remarkable career as a chef and educator. Today, she is co-owner of the restaurant La Maison Fleurie in Cyprus, a Jury Member with the International Taste Institute, and a member of the Academie Culinaire de France. Her leadership has helped develop innovative educational programs for chefs, secure government support for culinary training, and promote sustainable food practices. Tune in to discover Evi's approach to sustainable gastronomy, the staples of Mediterranean cuisine, and how chefs are advocates for a green future. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Kristine Hartviksen, Executive Committee Member at Worldchefs and Head of Innovation at NorgesGruppen, Norway’s largest grocery company. Kristine has held several leadership roles across culinary associations, including as President of both the Norwegian Chefs Association and the Nordic Chefs Association — the first woman to hold these roles. With over 25 years of involvement with Worldchefs, Kristine is currently serving as Assistant Vice President, sharing her deep commitments to community, collaboration and wellbeing. Tune in to learn how Scandinavian values are shaping healthier, more respectful kitchen cultures and why wellbeing must be at the center of our industry’s future. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Matthieu Longuere, Master Sommelier and Wine Development Manager at Le Cordon Bleu London. Originally from France, Matthieu has worked in the UK since 1994, holding senior sommelier positions at some of the country’s top hotels and restaurants. In 2005, he earned the prestigious title of Master Sommelier, an honor held by fewer than 300 individuals worldwide. Today, Matthieu shares his expertise at Le Cordon Bleu, shaping the next generation of wine professionals.Tune in to hear how the industry has evolved, learn key characteristics of wine, and discover tips for a successful pairing that will elevate the dining experience. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Kris Hall, CEO and founder of The Burnt Chef Project. Having faced his own mental health challenges throughout his career, Kris launched The Burnt Chef Project in 2019 to tackle the stigma around mental health in the industry. What began as a black-and-white photography campaign offering raw glimpses into the lives of hospitality professionals has since grown into a global movement of support spanning over 180 countries.Today, The Burnt Chef Project is a globally recognized non-profit that raises awareness, provides training, and offers market-leading support for mental health issues within the hospitality industry. Tune in to learn how Kris advocates for building more compassionate, resilient workplaces, and how we can all play a part in supporting mental health across the culinary world.World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Harish Arya, Chef Manager at Sodexo in Singapore. With over a decade of experience in the industry, Chef Harish has honed his skills at esteemed establishments such as ADDA Restaurant, SATS and Hyatt Regency Hotel. A strong passion for innovation has earned him many accolades in the competition scene, from a Gold Medal in FSG SATS Catering Competition, a Silver Medal in Food Hotel Asia, a Bronze Medal at the IKA Culinary Olympics, and twice listed in the Michelin guide at ADDA Restaurant. Chef Harish carries this innovative spirit in his work, having already reduced kitchen waste at Sodexo by 95% in his time there - with even greater plans ahead. Tune in to hear how to foster a team culture of sustainability and implement zero waste efforts in the kitchen. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Young Chef Andreas Enger Fjellheim, who took home gold for the Norwegian Junior Culinary Team in the 2024 Global Chefs Challenge Finals. A rising culinary star, Andreas has impressed at global culinary competitions, including the Culinary Olympics and World Cup. In addition to his win in the Global Young Chefs Challenge, he earned Best Veal and the Green Spatula Award from Nestlé Professional. Head Chef at Arakataka, a restaurant in Oslo, he has an impressive resumé and a bright future ahead. Tune in to hear about Andreas' journey from a small farm in Norway to international culinary stages, his rigorous preparation for competitions, and the importance of sustainability in his approach to food. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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.