Chris  Nirschel at Consulting Chef in New York

Bio

Chef Chris is the chef/founder of NY Catering Service, a New York based catering service has served New Yorkers for the last seven years. He is influenced by his family’s heritage, which ranges from Argentinean, Italian and French. He began his culinary career at The French Culinary Institute in 2008, where he became classically trained in French and Italian cuisine.

Behind the Scenes

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 Apple, almonds, and cream at Consulting Chef in New York
"Apple, Almonds, and Cream. A little tribute to the snowy-er parts of the world. Photo by the incredible @signebirck this little dish is velvety and crunchy at the same time, sweet and refreshing... one of my favorites that speaks with one voice."
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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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