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A Community for Chefs
by 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!





RT @DanielNY: Flax Seeds Dusted North Carolina Rainbow Trout, Morels, Fava Beans, Monk’s Pepper Jus @EddyEleroux
BBC Two The delicate art of live dessert plating. 🎨🎂
Today's World Kitchen shared BBC Two's video.
On a recent trip to the South of France.
Stunning I'm sure you would agree.
Not sure of the who, the where or the what just the need to share it.
Let us know if you know the who. ...
RT @LeBernardinNY: "BLACK FOREST" by Chef Thomas Raquel … Brandied Cherries, Whipped Vanilla Cream, Chocolate Sorbet
RT @ReneRedzepiNoma: A few of the thousands of varieties of corn in Mexico. Today corn is the main crop, but the diversity is steadily decl…
Le Cinq, Paris: restaurant review
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’.
#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 ...
Homage to one of the most amazing wine cellars I've ever had the privilege to visit, I'm not sure if these guys are aware that I locked myself in but ...
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.
World’s Best Female Chef is self taught. There’s hope for us all.
WHEN one thinks of Slovenia maybe it’s the country’s rolling greens hills, or Melania Trump, that first springs to mind. Certainly, the place has not been synonymous with groundbreaking ...
Auguste Escoffier Auguste Escoffier Hello again! We hope you had a wonderful week wherever you may be in the world! At the close of 2015, we had the good fortune to visit ...
Photo Gallery Todays World Kitchen An absolute stunner from our archives.
Chef Ron Paprockis Vanilla Semifreddo with local blueberries ginger cake and yoghurt sorbet
Les Amis d' Escoffier Society of Chicago Pan seared "Loup de Mer", chanterelle mushrooms, salsify brown butter and chicken jus.
Les Amis d' Escoffier Society of Chicago.

Les Amis d' Escoffier Society of Chicago.
Les Amis d' Escoffier Society of Chicago

Les Amis d' Escoffier Society of Chicago,

"The Formalities"
2 Hat awarded chef Scott Pickett, Estelle Bar & Kitchen

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

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

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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



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