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 or vegetarian menu items, and data shows this is no temporary trend. The number of vegetarians is steadily increasing.…

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 success in the future. Along with providing top resources for Michelin Starred recipes, culinary tips, and world class chefs,…

  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 perfect opportunity to serve up extraordinary, Michelin starred dishes that impress your guests with variety and flavor. Try…

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 with a variety of sides. One of the many things that our online community for chefs loves about…

Auguste Escoffier

One of the world’s first true celebrity chefs, Auguste Escoffier (1846-1935) is credited with helping raise the status of cooking from a laborer’s task to an artist’s endeavor. Escoffier left a legacy of culinary writings and recipes that are indispensable to modern cooks, and remains perhaps the foremost name in French cuisine.

World’s Oldest Cookbook

World's Oldest Cookbook   Hello again from the team at Today’s World Kitchen. We trust you had a great week and hope you enjoy this week’s grab.   In the tradition of the foundations of the Today’s World Kitchen website, and the premise behind it, you may be interested…

The First Restaurant

  The First Restaurant Hello again and welcome back to Today’s World Kitchen. We hope you’re enjoying our little grabs of food history! Food service can sometimes be a thankless vocation, however, it is one that has existed for a lot longer than you might think. Street vendors and…

Melbourne’s Chinatown, a must visit.

Chinatown Melbourne Hello again and welcome back to Today’s World Kitchen! For those of you who have yet to experience the wonderful energy of Melbourne’s Chinatown and our exceptional dining scene, get on it asap! The scene is vast, not only centred in a bustling CBD but spread far and…

Michelin Star and Chef Hat awards and the significance.

Michelin Star and Chef Hat Hello again from the team at Today’s World Kitchen! We hope you have had a good time reading! Michelin Star and Chef Hats for those of you who are new to the culinary world, we would like to prepare you for yet another important facet…

Nouvelle Cuisine and what it means to us at “Today’s World Kitchen”

    Nouvelle Cuisine Hello again from Today’s World Kitchen! We hope you had a great week. A few posts ago, we talked about Escoffier and his influence on the culinary world. As the father of Haute Cuisine, or as it is better known, Cuisine Classique or Nouvelle Cuisine, Escoffier’s…

Saffron, An In Depth Look.

Hello and welcome back to Today’s World Kitchen. We hope you’ve had a good week. This week we take an in depth look at "Saffron". In the Western world, sometimes we take food for granted. As long as we are satiated, we are satisfied. Whilst we are aware of and…

Chef of the Month, Markus Glocker

Austrian born Markus Glocker grew up immersed in the hospitality industry, spending his summers and holidays working on both front and back-of-house operations at his uncle’s hotel. With the hospitality industry and experience in his blood, he discovered his passion for culinary arts. After studying classical music as a young student, Glocker then attended culinary school in Linz, Austria where…

The Art Of Food Presentation

  A truly satisfactory dining experience goes far beyond the flavor of the food itself. The Michelin star chefs at Today’s World Kitchen know there are many factors that join to create the ultimate dining experience; the look, the smell, the taste, the atmosphere, and company all play a role.…

The perfect cheeseboard

The Perfect Cheese Board It is always the right time for a cheese board. Whether you are preparing a main course, or simply hosting a few friends for appetizers and drinks, preparing the perfect cheese board is made simple with our online community for chefs at Today’s World Kitchen. These…

Incorporating Pineapple into Your Recipes

  For years, fresh pineapples were most commonly served alongside a breakfast dish, or as a cocktail garnish. However, the online community for chefs at Today’s World Kitchen is finally giving this juicy fruit the recognition it deserves by featuring it in all kinds of top Michelin recipes. Fresh pineapples…

A guide to accommodating gluten free guests

  While some chefs may have mistaken “Gluten free” as a temporary fad in the culinary world, this buzz word doesn’t seem to be going anywhere. Higher numbers of consumers are requesting gluten free menu items, and gluten free has become more of a lifestyle for many people looking to…

Do You Have What It Takes to Be a Chef?

  All chefs are cooks, but not all cooks are chefs. In reality, it takes a really determined, culinary artist to be a true chef. There is more to this profession than you may think, because being a chef is nothing like how celebrity chefs make it seem on television.…

Chef Anthony Sasso

                     Chef of the Month: Chef Anthony Sasso   Chef Anthony Sasso grew up in Woodstock, New York, surrounded by art, music, creativity, and a love for food. After graduating college in New York City, he began traveling with his family to a small village in Catalunya, Spain to explore…

New Nordic Cuisine

New Nordic Cuisine Throughout the centuries, top chefs all over the world have worked endlessly to develop a signature cuisine [Link to Recipe] that appropriately reflects the values and culture of their people. Over time, traditional Nordic food such as potatoes and bacon took a backseat in the…

Chef Joël Robuchon: The Chef of the Century

Being the most starred Chef in the world today, Today’s World Kitchen is proud to announce Chef Joël Robuchon as the “Chef of the Century”. After opening his very own restaurant in 1981, Jamin, he received a Michelin star during his very first year. Robuchon proceeded to receive another one…

Upcoming Food Trends of 2017

As a chef, it is important to be familiar with restaurant and food trends. With the help of McCormick & Company, a Fortune 1000 herb, spice, and flavor manufacturer, Today’s World Kitchen brings to you some food trends of 2017 to look for when eating out, cooking a meal for…

How to Cook for a Large Group

Are you ready to be the host of a large party? Your ultimate network for chefs, Today’s World Kitchen, is here to share with you some important information on how to cook for a large group, so you are properly prepared for the festivities. Stick to What You Know –…

3 Simple, Yet Delicious Asian Inspired Michelin Star Recipes

3 Simple, Yet Delicious Asian Inspired Michelin Star Recipes Asian inspired Michelin recipes Asian cuisine is notorious for its simple and inexpensive ingredients, easy preparation, and bold flavor. The chefs at Today’s World Kitchen know that Asian inspired Michelin Star recipes are sought after worldwide. Our platform dedicated to social…

Do you have what it takes to be a Chef?

  All chefs are cooks, but not all cooks are chefs. In reality, it takes a really determined, culinary artist to be a true chef. There is more to this profession than you may think, because being a chef is nothing like how celebrity chefs make it seem on television.…

Top tools Chefs need in their kitchen

  If you are an aspiring chef and wondering about all of the tools chefs need in their kitchen, you are in luck. Today’s World Kitchen is a social sharing platform for chefs in order for them to share their tips, tricks, and culinary ideas. The following is a short…

Fine Dining Etiquette

Today’s World Kitchen renowned chefs and guests alike know that the art of good manners and fine dining etiquette are important to any restaurant setting. From what you wear to how you sit, there are different techniques and factors that play into fine dining etiquette. Dress Code – Semi formal…

Easy Appetizers for Your Super Bowl Menu

Easy Appetizers for Your Super Bowl Menu Super Bowl 51 is just around the corner and NFL fans nationwide will gather around televisions at their favorite pub or restaurant to show loyalty to their beloved team. If you are hoping for a big turnout this Super Bowl 51, make sure…

Different Kinds of Lemon Garnishes

  As a chef, one of the most fun things to do is experiment with ingredients in your dish, especially when it comes to the finishing touches. Garnishing your plate embellishes your final product, sealing in the uniqueness of your creation. What better way to garnish your dish than with…

Chef Jake Nicholson’s Organic Soba with Herbaceous Leaves, Asparagus & Marinated Tofu

Chef Jake Nicholson is an Australian chef who has worked at several top restaurants, including the Lake House in Australia, the Square in London, and the Vineyard at Stockcross in Berkshire. He is, without a doubt, one of Australia’s leading culinary experts. Today’s World Kitchen would like to share with…

Growing Chinese Parsley in Your Own Kitchen

Chinese parsley, better known as cilantro, is quite common in Asian and Latin cuisines. Loaded with vitamin A, B, C and K, packed with antioxidants, and rich in minerals, this herb has benefits for not only your plate, but also your health. The leaves, stem, and root of this plant…

Why Chefs Appreciate Japanese Cuisine and Culture

The Japanese culture is an obsession shared by chefs and food lovers alike. So what is it about Japan's food that fascinates everyone? Japanese cuisine has many unique features that chefs all over the world love to incorporate into their dishes. At Today’s World Kitchen, we appreciate the beauty, harmony,…

Alternatives to Pasta

As you do with clothing, you can dress up or dress down noodles and pasta. Make a plain pasta dish with red sauce; if you change the toppings it can become chicken parmesan. However, what are chefs to do when their greatest consumers are “bulking in protein” or “cutting carbs”?…

World’s Best Restaurants of 2016

  Today’s World Kitchen is happy to announce the Top 50 Best Restaurants in the World, per Deloitte, a global consulting firm. Osteria Francescana – Modena, Italy – named the best restaurant in Europe and the world’s best restaurant. El Celler de Can Roca – Girona, Spain – named world’s…

Pascal Aussignac’s Duck Pot-au-feu

Pascal Aussignac is from the South West of France, “where duck, fine charcuterie, cassoulet, good wines and Armagnac are the order of the day.” In this recipe, Today’s World Kitchen will show you how to perfect one of his signature dishes incorporating delicious duck. The Duck Pot-au-feu is a real…

What It Means to be a Michelin Starred Chef

Having the title “Michelin Starred” next to your name is a major achievement in the culinary world. It implies that both the chef and the restaurant have been evaluated and deemed the best of the best. Michelin Stars set the standard for ranking the finest in the restaurant industry and…