Toothache Magazine - Issue 05 (June 2019)

Often times, food media is produced by people who do not live and breathe 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 fora chef or cook. This magazine's goal, however, is to produce a magazine that a chef or cook would actually want to read.

A platform for chefs to inspire one another, and if possible, to open the conversation up about important topics. Some chefs spoke about creativity, influences, and tradition. Some chefs wrote about managing their restaurants, and others talked about their plans and dreams for the future.

Toothache magazine is for chefs, by chefs.