Food, cooking, chefs and food culture- all in a great design driven package. Toothache is a magazine that takes a close look into the world of award-winning chefs, with the goal of reclaiming power from the big industries and producing a high-quality magazine that highlights smaller independent businesses. Made entirely by chefs; Toothache is a collaborative project where the contributors are free to share whatever they'd like. Each issue has a vast array of in-depth interviews, conversations, full-page photographs, and recipes geared for the professional kitchen.
Although Toothache is for cooks and chefs, it's also great for the food lover who's interested in learning about some of the world's most celebrated chefs.
This issue: The conversations of this issue are focused on how each chef has been handling the past two years of the pandemic, the changes they've made to their lives and restaurants, and what they want to see moving forward with our industry. Many of us in restaurants have left to pursue other passions or for better working conditions. Many others are still fighting for restaurants to become more equitable and fair. These are just some of the topics discussed in this issue of Toothache - and as always, it's filled with beautiful full-page food photos and packed with recipes.