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.