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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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PHOTO GALLERY

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Australian Gourmet Traveller Wonderful article about TWK Family Member Nic Poelaert.
Is Newcastle home to Australia's best eclair? If these decadent creations are anything to go by it would appear so. So who's ...
RT @LeBernardinNY: Upon Request.... our Whole Red Snapper, baked in a fresh Herbes de Provence-Salt Crust & served with a Byaldi Gratin @e…
RT @DanielNY: Maine Lobster Tail “a la Plancha”, Zucchini Gremolata, Sicilian Pistachio, Savory and Sea Blite Salad @lerouxeddyhttps://t…
2 Hat awarded chef Stuart Bell's, rhubarb, cashmere goat cheese snow, rhubarb, celery,mint sorbet. The incredibly talented chef Stuart Bell from the winery of 'Ten Minutes by Tractor".
2 Hat awarded chef Stuart Bell's, rhubarb, cashmere goat cheese snow, rhubarb, celery,mint sorbet. http://www.todaysworldkitchen.com/ Full ...
RT @LeBernardinNY: Steamed Black Bass; Marinated Heirloom Tomatoes, Spiced Basil-Verbena-Tomato Consommé https://t.co/uuPeyZMFVw
2 Michelin starred chef Markus Glocker's Lamb Shank with Cous Cous, Carrots and Confit of... This stunning dish from our archives really needed to be shared again.
http://www.todaysworldkitchen.com Chef Markus Glocker's Lamb Shank with Cous Cous, Carrots and Confit of Lime Full Name: Markus Glocker ...
Chef Alessandro Frau: Sous Vide Octopus Salad www.todaysworldkitchen.com Chef Alessandro Frau's Sous Vide Octopus Salad Marinated in Extra Virgin Olive Oil, Lemon, Vinegar, Fennel Leaves, Celery and Tagg...
Today's World Kitchen shared a link.
RT @grubstreet: Some serious culinary firepower has been assembled at Mifune, a new two-floor, two-concept high-end Japanese spot https://t…
The legend of Fannie Farmer and her legacy. The legend of Fannie Farmer and her legacy. Hello and welcome back to Today’s World Kitchen. We hope you’re enjoying our grabs. Thanks to a stroke at the age of ...
The origins of “Hors d’oeuvre”. The origins of "Hors d’oeuvre". Hello and welcome back to Today’s World Kitchen. The food industry is famous for many things but unless you work in the industry, most take ...
Roasted Sea Scallops with Arugula and Blood Orange Roasted Sea Scallops with Arugula and Blood Orange.

Michael Jordans signature restaurant, "Jordan's".

Chef Craig Cooper.



www.todaysworldkitchen.com
What are the 5 French Mother sauces? What are the 5 French Mother sauces? Hello again from the Today’s World Kitchen team. We love that you are a fan of the site and hope you will continue ...
RT @DanielNY: Old Chatham Yogurt Braised Nova Scotia Halibut, Spruce Tips, Runner Beans, Goldmoss Salad
Halkidiki Greek Olive Ém… https://t…
We look at the misconceptions between squid and calamari We look at the misconceptions between squid and calamari Hello and welcome back to Today’s World Kitchen. We hope you are enjoying our little grabs. There has long been an ...
Thai Street Food Footage of Thai Street Food Being Prepared.

www.todaysworldkitchen.com
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.
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?
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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