THE FOOD SEEN explores the intersections of food, art & design, and how chefs and artists alike are amalgamating those ideas, using food as their muse & medium across a multitude of media. Host, Michael Harlan Turkell, talks with fellow photographers, food stylists, restaurateurs, industrial and interior designers; all the players that make the world so visually delicious, that want to eat with your eyes.
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THE FOOD SEEN explores the intersections of food, art & design, and how chefs and artists alike are amalgamating those ideas, using food as their muse & medium across a multitude of media. Host, Michael Harlan Turkell, talks with fellow photographers, food stylists, restaurateurs, industrial and interior designers; all the players that make the world so visually delicious, that want to eat with your eyes.
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.
THE FOOD SEEN
THE FOOD SEEN explores the intersections of food, art & design, and how chefs and artists alike are amalgamating those ideas, using food as their muse & medium across a multitude of media. Host, Michael Harlan Turkell, talks with fellow photographers, food stylists, restaurateurs, industrial and interior designers; all the players that make the world so visually delicious, that want to eat with your eyes.
