Nick Muncy at Consulting Chef

Bio

Nick Muncy is a pastry chef who is currently the founder of the TOOTH-ACHE, a culinary magazine made for chefs by chefs. He is also currently sharing recipes on his website NICK MUNCY. After graduating from the Art Institute with a degree in Culinary Arts, he went on to refine his skill under the best chefs in Los Angeles and San Francisco.

Accolades

  • Zagat 30 under 30
    2014
  • Young Gun Semifinalist
    Eater SF
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

Where I Eat

Behind the Scenes

Chef Nick Muncy reviews  at post.venue.name
"Trying out a new method of browning meringue. Using a red-hot cookie press. Problems with it though because the wooden handle starts burning during the heating process and the browned meringue has a strange bitter taste. One of those things that looks cool, but doesn't taste right. 😒🐝"
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Chef Nick Muncy reviews  at post.venue.name
"Behind the creation of a dessert. The original idea was to have a bowl filled with different circles each with different textures. After a few attempts, I didn't like the way it turned out. so I took the flavors and went a different direction. The end result became the "hotdog" dessert. I try to not be hung up on creating an idea in my head. If it doesn't come together in the first few attempts, I usually ditch it, and something new comes from it. I'm this case, the prep and plate up became increasing harder to execute as I tweaked and refined the dessert."
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Chef Nick Muncy reviews  at post.venue.name
"The ultimate summer dessert. Frozen sheep's milk yogurt, watermelon, strawberry, poached rhubarb, and a few different mints and flowers."
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Chef Nick Muncy reviews  at post.venue.name
"Trying out a new idea. Burying a siphoned yogurt mousse into watermelon granita and letting it set up in the freezer. 🍉🐑"
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Chef Nick Muncy reviews  at post.venue.name
"One of my favorite ingredients."
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Chef Nick Muncy reviews  at post.venue.name
"I rarely make chocolate desserts, so here's this old one. It's a chocolate and pistachio tart with mint and preserved lemon. This was on the menu for only 1 day for a special wine dinner. #worldchocolateday"
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