Ivan Beacco at Consulting Chef in New York

Bio

Chef Ivan is the chef/owner of Red Inside Catering. He was raised in the coastal northern Italian city of Trieste, a stone throw of distance from Venice. He was exposed to a style of cooking that fused classic Italian fares with “Mittel European” traditions. From early on, he knew he enjoyed creating food to please his friends and family.

Behind the Scenes

Chef Ivan Beacco reviews  at post.venue.name
"Peace, love, vegetarian! ✌🏻 ❤️🥗 Who said that a delicious Italian menu cannot be vegetarian? Come learn how to prepare: Bruschetta with red, yellow and green tomatoes Zucchine noodles salad with pesto alla genovese Summer style eggplant alla parmigiana Warm cauliflowers and radicchio salad Watermelon sorbet with balsamic strawberries After all even tomatoes are Red Inside! Book now!!! https://www.redinsidecatering.com/upcoming/vegetarianmenu"
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Chef Ivan Beacco reviews  at post.venue.name
"There is more than canned tomato soup and instant ramen out there!!! Find out in our Soup 101 class!!! http://bit.ly/2pQMj8z"
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Chef Ivan Beacco reviews  at post.venue.name
"Who said that Italian cuisine is too traditional? Take a look at the future with our Modern Italian Cuisine class and learn what happens when tuna and veal like to role play....http://bit.ly/2nzQ6bk"
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Chef Ivan Beacco reviews  at post.venue.name
"Sous vide class at Miette Studio last night!!"
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Chef Ivan Beacco reviews  at post.venue.name
"Sous vide class at Miette Studio last night!!"
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Chef Ivan Beacco reviews  at post.venue.name
"Sous vide class at Miette Studio last night!!"
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From My Menu

Chef Bryce Shuman reviews Squab with chestnuts and prunes at Consulting Chef in New York
"Dry Aged Squab with Chestnuts and Prune. Photo: @signebirck Super excited to bring this dish, utilizing all parts of the bird, to @chefsclubaspen for this winter's ski season! The birds are aged for 7 to 10 days and roasted hot until the skin is crisp. We serve it with a red wine and port poached prune, chestnut puree, and top it with a chestnut chip and fresh grated chestnuts. This spiced sauce is made from the bones, prunes, and thickened with a little mustard and blood. Not pictured is a little creme brûlée made from the liver, heart, and gizzards. Great for when the snow starts to hit the ground. 🎿"
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Chef Bryce Shuman reviews Pig terrine with salsa verde and mayonnaise at Consulting Chef in New York
"Bullseye! Pigs Head Terrine with Salsa Verde and Pommery Mayonnaise Photo by @signebirck I love dishes with surprises, and this rich terrine has a little pocket of sauce inside that helps to compliment the fatty porky terrine and herbs. Its delicious with a little crusty country bread during these passing winter days."
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Chef Bryce Shuman reviews Beets with cashews and amaranth  at Consulting Chef in New York
"Beets with Sour Cashews and Amaranth This canapé is completely vegan, and crazy delicious. Crispy beet chips are topped with a purée of fermented cashews, a pickled beet and amaranth popped like popcorn. I've zoomed in a little here on @signebirck 's photo to show you the tiny grains' texture. Besides the texture they also add a great toasted finish to the flavor. Thanks to @markhowerd for bringing the cashew cheese into our repertoire. Its a good one!"
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Chef Bryce Shuman reviews Peas, ricotta, and spearmint at Consulting Chef in New York
"English Peas, Fresh Milk Ricotta and Spearmint Pastry Chef @rebeccaisbell crushing this savory sweet one. 📷:@signebirck It totally feels like spring in New York today!!! #thankful#gratitude#newbeginnings#spring The crisp dome of sweet English pea mousse is shattered into the bowl to reveal the ricotta gelato and fresh spearmint. The crunchy mousse softens as you eat it just like the season. I can't wait."
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