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by Chefs

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Today’s World Kitchen, like a great chef or restaurant, is always evolving.
Our team is frequently traveling the world to meet and film new chefs, adding new recipes and cookbooks and publishing insightful articles.
We provide the ultimate resource for chefs eager to learn and advance their skills in the kitchen by bringing the culinary community together to share with, inspire and support each other.
Join our ranks now to increase your exposure, expand your network and get inspired by your peers!

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Chef Peter Frost: Crab, Avocado and Watermelon Salad We just love this dish here at "TWK" and particularly loved working with the incredibly talented, Chef Pete Frost
www.todaysworldkitchen.com Chef Peter Frost's Crab, Avocado and Watermelon Salad
Soft shell crab www.todaysworldkitchen.com

Soft shell crab.

I really enjoyed shooting this video. The chef remains very popular with the Thai Royal family which I found particularly impressive.

He described his food as ...
Today's World Kitchen's cover photo Today's World Kitchen updated their cover photo.
RT @DanielNY: Roasted Veal Tenderloin
Crispy Sweetbread, Louisiana Crayfish, Oregano -Asparagus Tortello, “Sauce Nantua” @EddyEleroux https…
RT @LeBernardinNY: Finger Limes…tart, fruit “caviar” from CA that burst in your mouth, packing a tangy punch & pop to our new Diced Marinat…
RT @LeBernardinNY: Poached Halibut; Asparagus, Spring Peas, Fava Beans and Morel Casserole ... sauce poured tableside... https://t.co/Q739p…
RT @BraeRestaurant: The crisp, cool final days of autumn have arrived and with them, bright bursts of colour from the natives surrounding t…
Miami Chef Stunning.
Let's see a sneak peek at the great work of Chef Albert Diaz @theartoffoodmiami from One Door East . Take a moment to watch his story and the beginning ...
BBC Two The delicate art of live dessert plating. 🎨🎂
Today's World Kitchen shared BBC Two's video.
Le Cinq, Paris: restaurant review https://www.facebook.com/matthewcoombes/posts/10155056874520309
It was supposed to be a joyous trip to one of France’s famous gastro palaces – what could possibly go wrong?
Elite Personal Chef by Stephanie Heller Who would you take with you to compete on MasterChef? Dad, daughter compete on ‘MasterChef’.
http://ow.ly/eEEc309DDUR
#truechef #chef #truecooks #chefslife #chefsroll #privatechef #personalchef #chefstalk #cheflife #chef #masterchef #foodcompetitions
Today's World ...
Elite Personal Chef by Stephanie Heller Great read for those interested, thanks Steph.
Thinking of trying your hand at Yacht Cheffing read this first - Secrets of a Luxury Yacht Chef: Why Making Meals for A-Listers ...
How to Accommodate Vegetarian’s Guest’s How to Accommodate Vegetarian Guests Poultry, beef, seafood, and pork have been long-time staples on menus in restaurants worldwide. However, chefs today are receiving more and more requests for vegan ...
Chef’s Table, a Must See Netflix Series The online community for chefs at Today’s World Kitchen strives to connect the world’s greatest chefs not only with each other, but with aspiring chefs hoping to achieve great culinary ...
The Perfect Formal Dinner Appetizer and what it means to us at Today's World Kitchen Hosting a formal dinner party calls added attention to the details – from your appetizers down to the decorations. At Today’s World Kitchen, we think formal dinner parties are the ...
Simple Method’s for Cooking Salmon Chefs all over the world can agree that salmon is one of the most nutritious, delicious, and an easy-to-cook fish. Salmon is full of healthy fats and is easily paired ...
Creating Experiences in Restaurants · Today's World Kitchen You can’t just rely on the food to create a great experience anymore. It is up to chefs and owners alike to create experiences in restaurants that keep them coming ...
Photo Gallery Todays World Kitchen Chef Gabriel Martin Pressed cold chicken and field mushroom terrine chicken liver cured egg yolk frisee and seed
Today's World Kitchen shared a link.
Les Amis d' Escoffier Society of Chicago - Preparation of a Signature Dish www.todaysworldkitchen.com

Pan Seared "Loup de Mer"- Chanterelle Mushrooms, Salsify Brown Butter and Chicken Jus.

Part of a very special look inside the workings of an Auguste d'Escoffier Society Dinner.
www.todaysworldkitchen.com
Les Amis d' Escoffier Society of Chicago - A Few Moments with the Executive Committee www.todaysworldkitchen.com

Les Amis d' Escoffier Society of Chicago - A Few Moments with the Executive Committee.

Part of a very special look inside the workings of an Auguste d'Escoffier Society ...
Les Amis d' Escoffier Society of Chicago - The Formalities (Speeches) www.todaysworldkitchen.com

Les Amis d' Escoffier Society of Chicago - The Formalities (Speeches)

Part of a very special look inside the workings of an Auguste d'Escoffier Society Dinner.

www.todaysworldkitchen.com
Les Amis d' Escoffier Society of Chicago - Welcoming Appetitive www.todaysworldkitchen.com

Preparation of three dishes from the event -
Artichoke Veloute, Herb Crouton, Black Truffle;
Burgundy Glazed Escargot, Potato Confit, Onion Marmalade; Asparagus Terrine, Citrus Scented Frisbee, Tangerine Vinaigrette.

Part ...
Les Amis d' Escoffier Society of Chicago - Welcoming Speeches and Dinner Service www.todaysworldkitchen.com

Les Amis d' Escoffier Society of Chicago - Welcoming Speeches and Dinner Service.

Part of a very special look inside the workings of an Auguste d'Escoffier Society Dinner.

www.todaysworldkitchen.com
2 Hat awarded chef Scott Pickett, Estelle Bar & Kitchen http://www.todaysworldkitchen.com/

Pheasant, charred baby corn, quince and fresh chestnuts.

This little gem is courtesy of my dear friend Scott Pickett at "Estelle Bar & Kitchen".

I first met Scott over ...
Michelin starred chef Pascal Aussignac's cheese flower with crunchy grapes. Pt.2 Chef Pascal Aussignac's Brine Duck Foie Gras, Pickled Mirabelles & Aromatic Greengage Pt.2

http://www.todaysworldkitchen.com/

Full Name: Pascal Aussignac
Restaurant: Club Gascon
Resides: London
Trained: Paris
Mentors: Guy Savoy
Favourite Chef/s: ...

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Cookbooks

The new cookbook selections are here! Dean liked the new cookbook from Pascal Ausignac – besides great recipes it also has tips on technique.

cuisinier_gascon coverCuisinier Gascon:
Meals from a Gascon Chef by Pascal Aussignac

get-it

Podcasts

Dean Silva, founder of TWK.

Introducing podcasts.  Featuring Q & A’s with various individuals who represent different segments of our industry.

You will hear interviews with executive chefs of large hotels, chefs and restaurant owners, personal chefs, and chefs who travel the world on luxury super yachts.

Hope you enjoy! We welcome your comments.

Founder Dean Silva – CLICK TO LISTEN

Chef Gabriel Martin – CLICK TO LISTEN

Chef Matt MacCartney – CLICK TO LISTEN

 

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