A Community for Chefs
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!
A WAVE of dizziness floods over you as exhaustion leeches away at your concentration, your feet and knees aching, back hunched, hands covered in cuts and burns and shaking ...
http://www.todaysworldkitchen.com Chef Markus Glocker's Tomato Ice Cream, Compressed Melons, Fried Basil and Hibiscus Salt Full Name: Markus Glocker Restaura...
Chef Matt Macartney of "Chateau Yering" chargrilled Calamari and Australian Marron. http://www.todaysworldkitchen.com/ Full Name: Mathew Macartney Restaurant...
2 Hat awarded chef Stuart Bell's, rhubarb, cashmere goat cheese snow, rhubarb, celery,mint sorbet. http://www.todaysworldkitchen.com/ Full ...
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 ...
Full Name: Pascal Aussignac
Restaurant: Club Gascon
Mentors: Guy Savoy
Favourite Chef/s: ...
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.