C.W.F. began as a way for a small group of expats to enjoy the warmth of friendship through the ritual of cooking and sharing a meal. It was created as a way to feel at home, no matter where we are, what burner we are hovering over, or which table hosts our fare.

Our Bumpy Yet Inspired Beginning...

Because of the limited nature of the cooking facilities available to us, our initial group had to struggle with ovens with no temperature gauges, refrigerator doors that kept falling off, fish heads too big for our meager pans, knives too dull to cut a tomato, and kitchens that could barely accommodate one! These challenges and the international nature of our interests quickly led to the foundation of Chefs Without Frontiers. We felt like warriors in the field: ready to make due with less in service of cooking more!

Inspired initially by master chef and cookbook author, Jennifer Brennan, we began with cuisines from India and the Far East. We filled our jars with galangal, lime leaves, star of anise, tamarind paste and a host of other exotica, along with whatever appropriate foods we could find in our city.

Our Evolutionary Process…

As more people from all over the world became involved, C.W.F. expanded around the globe. Influenced by different cuisines, we are constantly becoming more educated in the way culinary history reflects the cultural and social history of each country. At its best, C.W.F. is an artistic form of cultural expression where we feel like we are on a constant culinary voyage of discovery.

What We Aspire To…

Chefs Without Frontiers is more like a club than just another cooking website. Rather than give you recipes that are easy to find elsewhere, we prefer to make this site a place where you can discuss your experiences, share your stories, and learn something you didn’t know about the magnificent world of creating meals for the people you love.

WHO ARE WE?


	Michele Kadison CWF co-founder, Michele Kadison is a native New Yorker currently living in Buenos Aires, Argentina. A fearless explorer in life, MK has taken far less risks around the stove, contentedly cooking variations on the same recipes for far longer than she cares to admit... <read more>

	Carolyn Merritt Carolyn is an anthropologist, a translator/editor, a longtime dancer and lover of nearly all things chocolate. During a two-year stint in Buenos Aires, she befriended chefs Kadison and Wenham, and was inducted into CWF as honorary taster for her healthy appetite and discerning taste buds. Merritt soon left her mark, expanding the group’s repertoire with desserts from near and far – hometown brownies, green tea cheesecake and Indonesian spice cake being a few favorites. Back in her hometown of Boston, MA, Carolyn channels her love of travel and exploration through baking, fusing local and global ingredients in a tireless pursuit of the sweet in its many and varied forms. She will (finally!) defend her dissertation on Buenos Aires’ contemporary tango scene in April 2008.
	Chris Wenham Chris Wenham has lived and travelled in Europe, North and South America and in Central and South East Asia, and the Far East for the past 35 years. As a founding member of CWF, he is particularly interested in learning more about culinary traditions and history, and hearing about individuals cooking stories from all over the world.