Toothache issue four takes us to Mexico City, Texas, New Orleans, Nashville, Atlanta, San Francisco, Spain, London, and Italy, where we spoke to a wide range of chefs and pastry chefs. A magazine made entirely by chefs; this issue aims to give some of the media power back to chefs and allow them to share whatever content they'd like. In response, these chefs offered us personal looks into their crafts and thoughts. Do chefs work too much, and how important is work-life balance? We dive deep into some of these essential questions with a mix of in-depth interviews and conversations paired along with full-page photographs and recipes. Whether or not you live and breathe kitchen life, Toothache issue four is a great read.
Toothache is a small self-published magazine conceived after dinner services with industry friends, primarily during last call at dive bars. Often times, food media is produced by people who do not live and breath kitchen life. Usually, it’s comprised of lengthy articles, a few pictures and a recipe in cups and tablespoons. Which makes sense, because they’re generally not writing for us, but instead writing for home cooks or “foodies”. This magazine’s goal, however, is to give ourselves a little bit of the media power back; to produce a magazine that a chef or cook would actually want to read. We essentially made this a collaborative project and gave chefs blank pages. We then let them add whatever images, recipes, and writing that they wanted.
Toothache is for chefs, by chefs.