Episode 92: Thrive to Perform - Perform to Thrive with Krumma Jonsdottir

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.

 On this episode, Ragnar speaks with two-time Culinary Olympian Sebastian Pettersson. From his journey as a pastry chef and chocolatier to leading the Swedish junior culinary team to victory, Sebastian shares insights into the intense training and teamwork required to clinch gold on the world stage. Tune in to hear the secrets behind crafting award-winning dishes and the transformative power of mentorship in shaping future culinary stars. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Dr. Timothy Harlan, also known as Dr. Gourmet, a renowned figure integrating the worlds of culinary arts and medicine. Once a chef himself, Dr. Harlan shares his transformative journey from the kitchen to the clinic, emphasizing how food is the most powerful tool we have for health and well-being. Learn about culinary medicine, the importance of real food over processed options, and how chefs today are positioned uniquely to make significant contributions towards healthier lifestyles. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Max Simpson, a trailblazer in neurodiversity and inclusion, to discuss the pivotal role of neurodivergent individuals in enriching and diversifying the hospitality industry. Drawing from over 15 years of experience, Max shares transformative strategies and success stories, particularly within the hospitality sector, emphasizing practical steps organizations can take toward more inclusive employment practices. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On our 100th episode, we commemorate the Escoffier legacy with guest Michel Escoffier, honoring the monumental influence of Auguste Escoffier in modern cuisine. Hear the fascinating history and continuing impact of Escoffier’s innovations from the brigade system to Peach Melba, as told by his great-grandson. Learn how Auguste Escoffier, the father of French cuisine, not only revolutionized the culinary world but also instilled a humanitarian spirit in the profession. Join us to discover how Escoffier's legacy lives on in kitchens around the globe. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with German Lam, the 'Dragon Chef', and rising culinary talent, Isaiah Gerrard. Delve into their inspiring journeys, intergenerational mentorship, and the importance of a balanced 'Freestyle Lifestyle'. Learn how German, a seasoned chef turned mentor, influences the next generation of industry leaders, like Isaiah. Explore how this unique relationship nurtures personal and professional growth, fostering a supportive culinary community. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.