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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!

VIDEO GALLERY

PHOTO GALLERY

CHEF PROFILES

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RT @LeBernardinNY: "My focus has been for the last 20yrs to make @LeBernardinNY kitchen a workplace where talent can blossom & people are h…
RT @BraeRestaurant: As @AGFG release their 2018 Chef Hats, they chat with Chef Dan Hunter about sustainability, managing Brae's 30 acre far…
RT @LeBernardinNY: Incredible start to service...! Immensely honored & THRILLED to receive 3 stars from the @MichelinGuideNY 2018! Congrats…
RT @ericripert: The Making of... Mont Blanc dessert by @thomasjraquel ... chestnut Crémeux, Rum-candied Chestnut + vanilla ice cream (+ a t…
RT @PollyMcGee: OMG - look at our @pttptasmania babies making their big event debut! Swoon. From little seeds big ideas can flourish. Stay…
RT @LeBernardinNY: Poached Halibut; Matsutake Mushroom-Black Sesame Salad, Sea Urchin-Dashi Broth https://t.co/aPOjkE2BM9
RT @NamaasteUK: If you haven't already heard, we have perhaps the best lunch offer in town. 2 courses for £10; 3 for £12.50. Menus: https:/…
RT @LeBernardinNY: Baked Lobster; Chayote Mousseline, Lobster Fried Rice, Brazilian Moqueca Sauce https://t.co/CRgO6Dcbny
RT @NamaasteUK: Cinnamon, ginger, nutmeg..these are only few of the many spices India has to offer and we make the best use of them! https:…
RT @PerSeNY: Citrus Cured Shima Aji, Granny Smith apples and horseradish creme fraiche. #shimaparttwo #dailychangingmenu https://t.co/UFKYE…
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…
RT @LeBernardinNY: Steamed Black Bass; Marinated Heirloom Tomatoes, Spiced Basil-Verbena-Tomato Consommé https://t.co/uuPeyZMFVw
RT @grubstreet: Some serious culinary firepower has been assembled at Mifune, a new two-floor, two-concept high-end Japanese spot https://t…
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
RT @DanielNY: Old Chatham Yogurt Braised Nova Scotia Halibut, Spruce Tips, Runner Beans, Goldmoss Salad
Halkidiki Greek Olive Ém… https://t…
Thai Street Food Footage of Thai Street Food Being Prepared.

www.todaysworldkitchen.com
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 ...
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
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: ...
2 Hat awarded chef Stuart Bell's, rhubarb, cashmere goat cheese snow, rhubarb, celery,mint sorbet. 2 Hat awarded chef Stuart Bell's, rhubarb, cashmere goat cheese snow, rhubarb, celery,mint sorbet.

http://www.todaysworldkitchen.com/

Full Name: Stuart Bell
Restaurant: Ten minutes by tractor
Resides: Rosebud, Victoria
Studied at/under: Windsor ...

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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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