Nick Muncy's guest appearances

Nick Muncy

THE FOOD SEEN

Snacky Tunes

Andrew Talks to Chefs

Losing your mind with Chris Cosentino

Michael Laiskonis

Barbara Lynch

Tom Colicchio

Angie Mar

Ned Baldwin

Magnus Nilsson

Glen Coben

John Winterman

Jeff Gordinier

David Stein

Maneet Chauhan

Amanda Freitag

Christian Petroni

Michael Solomonov

Wylie Dufresne

OwlTail

Nick Muncy has a set of Brass ones, not only is he working full time as a pastry chef for Michael Mina he decided to start, produce and publish his own culinary magazine. What a crazy thought lets do something I have never done before, interview folks, take photos do layouts and distribute yeah that’s not hard. photo credit: michael turkell Follow him:@nick_muncy Nick Muncy is a pastry chef, food photographer and creator of Toothache Magazine.He grew up in Seal Beach, California and attended the Art Institute, graduating with a degree in Culinary Arts. Muncy went on to work in the kitchen at Newport Beach's Fairmont Hotel for two years before an opportunity to work at Healdsburg's Cyrus brought him to Northern California. It was at Cyrus where he began to learn the traditional foundations of baking and pastry under Roy Shvartzapel. After a brief sojourn to Los Angeles to work at Jose Andres' The Bazaar, Muncy returned to the Bay Area to continue his pastry career at San Francisco's Saison where Matt Tinder was pastry chef. When Tinder accepted a position as pastry chef at Coi in 2011, he invited Muncy to join him. In December 2013, Muncy took over as Executive Pastry Chef. After over 5 years working at Coi, he left and started his own independent food magazine, called Toothache.He now works full-time on the magazine where he does everything from the photography, editing, design, sales, and customer service. He also does pastry consulting for restaurants and is a food photographer for hire.

Nick Muncy has a set of Brass ones, not only is he working full time as a pastry chef for Michael Mina he decided to start, produce and publish his own culinary magazine. What a crazy thought lets do something I have never done before, interview folks, take photos do layouts and distribute yeah that’s not hard. photo credit: <a href="https://www.instagram.com/harlanturk/?hl=en" rel="nofollow" target="_blank">michael turkell </a>Follow him:<a href="https://www.instagram.com/nick_muncy/?hl=en" rel="nofollow" target="_blank">@nick_muncy</a> Nick Muncy is a pastry chef, food photographer and creator of <a href="https://toothachemagazine.com" rel="nofollow" target="_blank">Toothache Magazine</a>.He grew up in Seal Beach, California and attended the Art Institute, graduating with a degree in Culinary Arts. Muncy went on to work in the kitchen at Newport Beach's Fairmont Hotel for two years before an opportunity to work at Healdsburg's Cyrus brought him to Northern California. It was at Cyrus where he began to learn the traditional foundations of baking and pastry under Roy Shvartzapel. After a brief sojourn to Los Angeles to work at Jose Andres' The Bazaar, Muncy returned to the Bay Area to continue his pastry career at San Francisco's Saison where Matt Tinder was pastry chef. When Tinder accepted a position as pastry chef at Coi in 2011, he invited Muncy to join him. In December 2013, Muncy took over as Executive Pastry Chef. After over 5 years working at Coi, he left and started his own independent food magazine, called Toothache.He now works full-time on the magazine where he does everything from the photography, editing, design, sales, and customer service. He also does pastry consulting for restaurants and is a food photographer for hire.

NICK MUNCY  GIVES EVERYTONE A TOOTHACE

Michael Mina

California native Nick Muncy grew up wanting to be an artist, but re-directed that impulse toward the kitchen as a young adult, becoming a pastry chef. After training at restaurants such as Coi and Saisson, he's now pastry chef for Michael Mina restaurant in San Francisco. Somehow he also finds time to write, edit, photograph, and produce Toothache, the magazine he founded. Andrew and Nick sat down while Nick was in New York City, photographing and conducting interviews for issue number 6, which was just recently released. EPISODE GUIDE 0:00 - 8:15 Intro 8:16 - 47:20 Nick Muncy, part 1 47:21- 49:45 Show notes and housekeeping 49:46 - 1:07:08 Nick Muncy, part 2 1:07:08 - end Outro ***LINKS*** Andrew Talks to Chefs Official Website Toothache Magazine Michael Mina restaurant 

California native Nick Muncy grew up wanting to be an artist, but re-directed that impulse toward the kitchen as a young adult, becoming a pastry chef. After training at restaurants such as Coi and Saisson, he's now pastry chef for Michael Mina restaurant in San Francisco. Somehow he also finds time to write, edit, photograph, and produce Toothache, the magazine he founded. Andrew and Nick sat down while Nick was in New York City, photographing and conducting interviews for issue number 6, which was just recently released. EPISODE GUIDE 0:00 - 8:15 Intro 8:16 - 47:20 Nick Muncy, part 1 47:21- 49:45 Show notes and housekeeping 49:46 - 1:07:08 Nick Muncy, part 2 1:07:08 - end Outro ***LINKS*** <a href="https://andrewtalkstochefs.com" rel="nofollow" target="_blank">Andrew Talks to Chefs Official Website</a> <a href="https://toothachemagazine.com" rel="nofollow" target="_blank">Toothache Magazine</a> <a href="https://www.michaelmina.net" rel="nofollow" target="_blank">Michael Mina restaurant </a>

Episode 103: Nick Muncy (Toothache magazine founder & pastry chef, Michael Mina)

On today’s episode of THE FOOD SEEN, Nick Muncy is a pastry chef who’s dreams of being an artist was never lost on him. After a culinary arts degree, and stints in Healdsburg, CA, at Cyrus, under the patron saint of panettone Roy Shvartzapel, Muncy spent time with Matt Tinder at Saison, before joining Coi with Daniel Patterson, which earned him a James Beard semi-finalist nod. But Muncy had to step away from the sugar to satiate his sweet tooth, starting TOOTHACHE Magazine, for all those pastry chefs out there looking inspiration. Funnily enough, after focusing on publishing, and releasing five saccharine issues, Muncy’s back to the kitchen, now the executive pastry chef of Michelin-starred Michael Mina in San Francisco.Photo Courtesy of Toothache MagazineThe FOOD SEEN is powered by Simplecast.

On today’s episode of THE FOOD SEEN, <a href="http://nickmuncy.com/" rel="nofollow" target="_blank">Nick Muncy </a>is a pastry chef who’s dreams of being an artist was never lost on him. After a culinary arts degree, and stints in Healdsburg, CA, at Cyrus, under the patron saint of panettone Roy Shvartzapel, Muncy spent time with Matt Tinder at Saison, before joining Coi with Daniel Patterson, which earned him a James Beard semi-finalist nod. But Muncy had to step away from the sugar to satiate his sweet tooth, starting <a href="https://toothachemagazine.com/" rel="nofollow" target="_blank">TOOTHACHE Magazine</a>, for all those pastry chefs out there looking inspiration. Funnily enough, after focusing on publishing, and releasing five saccharine issues, Muncy’s back to the kitchen, now the executive pastry chef of Michelin-starred <a href="https://www.michaelmina.net/" rel="nofollow" target="_blank">Michael Mina</a> in San Francisco.Photo Courtesy of Toothache MagazineThe FOOD SEEN is powered by<a href="http://simplecast.com" rel="nofollow" target="_blank"> Simplecast</a>.

Episode 410: Toothache Magazine with Nick Muncy