
INSPIRE OR GET INSPIRED WITH TWK CHEF VIDEOS AND BLOG
LIKE A GREAT CHEF OR RESTAURANT, TWK 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.
FEATURED CHEF VIDEOS
Chef Diego Munoz’s Rock Oysters, Alaskan King Crab, Cous Cous, Apple and Avocado
2 Hat awarded chef Scott Pickett, Estelle Bar & Kitchen
Ironchef Alessandro Frau: Pan Fried Scallops and Fois Gras
WHAT’S NEW IN THE NEWS?

We Look at the Misconceptions Between Squid and Calamari
We look at the misconceptions between squid and calamari is another great article by our team of writers here at Todays World Kitchen and another great read

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...

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...
todaysworldkitchen
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Inspiring the chefs of tomorrow through conversations with the chefs that inspire us today.
Please check our IGTV and be sure and follow us!!
todaysworldkitchen
Feb 1
“Clean it like you own it and one day you may”. Had a great time with Chef Philip Mayo on our Meet & Eat series!🔥 @chefphilwarren ...
todaysworldkitchen
Jan 25
“At the end of the day, our own personalities have to come out on the plate”. Grateful to have had Michelin star chef, Graham Campbell join us for a Live Meet & Eat!🔥 @chefgrahamcampbell ...
todaysworldkitchen
May 19
Occam’s Razor is Red Deer’s first cocktail and cuisine laboratory, located in the heart of historic downtown Red Deer. Using a wide range of ingredients and preparation techniques coupled with strong customer service and passion to give you an experience you’ll never forget!
From their food wastage initiative, local suppliers cooperation and home growing herbs and garnishes, they pride themselves on limiting their impact on the planet and using only the best of local and sustainable products!
Opened originally in November of 2019, the team boasts over 35 years combined of cocktail and cuisine experience.
With their food programme taking inspiration from across the world, whilst keeping strong local roots, they incorporate history, passion and creativity in all they do!
If you’re ever in the area, check them out!!!🔥 ...
todaysworldkitchen
May 12
Chef Philip Mayo shared a beautiful dish with us on Instagram Live last week! In case you missed it, we posted it on our page!! Check it out🔥
Cornish game hen, Red Fife and smoked black garlic gnocchi, Copa asparagus, oyster mushrooms, pine nut basil pesto and peashoots🔥
@chefphilmayo ...
todaysworldkitchen
Apr 26
Hey guys! We’re excited to announce our live with Chef Philip Mayo will be this Thursday the 28th! We’re super excited to have him on and hope you all can join!🔥 @chefphilmayo ...
todaysworldkitchen
Apr 24
Hey guys!! We wanted to announce our upcoming IG Live with Chef Philip Mayo! We`re so excited to continue our Meet & Eat series and hope you all can join for it!
Here`s a little about Chef Philip Mayo...
Philip moved to Alberta, Canada in July of 2020. He has worked in the hospitality industry for 10 years now, working in all ranges from Michelin recommended fine dining to large scale wedding catering. He is a huge advocator for zero wastage, farm to fork and using the local food history to tell the story of the area. He has worked in a range of cuisines from modern British and European to classical Japanese (No sushi frontier). He has had the pleasure of working with some great Chefs over the years and the things that they`ve taught him still stick with him to this day. At Occam`s, they use ingenious serving techniques to help portray a story within that dish (cocktails served on mini beaches, black forest cake that looks like a forest) to help create a fun and engaging atmosphere for their guests! To hone his skills in the culinary field, he worked in multiple restaurants that boasted AA rosette wards for fine dining. He started running kitchens at 25 becoming one of the youngest Chefs in his city to do so! and lastly, he moved from Cheltenham, England to Red Deer, Alberta in the summer of 2020, perfect timing!😂
Excited to have you on Philip!!🔥@chefphilmayo ...
todaysworldkitchen
Nov 5
Hey guys, we’re coming to you Live with @beatrice_masterchef from Il Convivio, in Rome, Italy 🇮🇹 Il Convivio has been awarded for excellence and a multi Michelin starred restaurant🔥 Tune in tomorrow 11/6! ...
todaysworldkitchen
Nov 4
Hey guys! We wanted to let everyone know that we will be rescheduling today’s Live with @beatrice_masterchef to Saturday 11/6! We hope to see you then! In the meantime, we wanted to share a little about Beatrice…
“In addition to being a contestant in Masterchef Italy (3rd edition, 2013/2014), I have developed a solid knowledge on Food & Beverage systems during my collaboration with Marchesi di Barolo winery. More recently I have gained further experience in F&B systems and developed new skills in marketing and sales management in Rosarubra and Torri wineries. For these two companies I have looked after exports to foreign sales markets, and I have represented them not only in Italy, but also in Europe, Japan and Australia as brand ambassador and export manager. I have been also the sales, marketing and communication manager of Centrostiledesign, a company that provides several services for luxury yachts shipyards.Now I am back in gastronomy as Business Development Manager in Milan for Taste Festivals, working for several big companies both on corporate events and strategic brand promotion activities.
I hold a Bachelor’s degree from University of Gastronomic Sciences of Slow Food(Piedmont, Italy) and a Master’s degree in Management and Business Communication (focused on Advertising and Marketing) at University of Teramo, in both cases with honours. I have also gained the licence to work as a freelance journalist.
I think that my skills, my background and my willingness to get involved in challenging experiences fit more roles in the job market. I am already searching for a new employment that allows me to use my skills and capabilities both in F&B and Luxury goods` international business”. ...
todaysworldkitchen
Nov 3
Hey guys! Super excited to announce our upcoming Live with @beatrice_masterchef 🔥 We’re thrilled she was able to come on the series! We hope you all can join! ...
Today's World Kitchen
Hello and welcome,
I'm Dean Silva and I created "Today's World Kitchen" and I produce videos of Michelin starred and other highly acclaimed chefs demonstrating their seasonally inspired signature dishes.
Being a chef myself for over 30 years and working around the World, I know the demands of cheffing and the constant need to be current with all the latest food trends, techniques and flavors.
I've sourced contributions for this website from all around the World, including Australia, New York, London and Paris.
There are over 60 chefs contributing to the site from 17 different nationalities providing 150 signature dishes making up our You tube channel.
"Today's World Kitchen" provides a share platform for chefs and an invaluable tool for all up an coming chefs.
"Today's World Kitchen" is also a great source of information for all food lovers and industry related people.
"Today's World Kitchen has 6 features;
* an extensive video library,
* a large picture gallery,
* a brief Bio on the