Toothache is a culinary magazine, straight from the source. Made for chefs, by chefs. No editors, executives, or BS. Issue 01 includes over 80 recipes from 9 award winning chefs: Carrie and Rupert Blease(Lord Stanley), Val Cantu(Californios), Melissa Coppel(Atelier Melissa Coppel), Shawn Gawle(Quince), Nick Muncy(Toothache), Roy Shvartzapel(From Roy), Gabriele Riva(Cacao Barry Ambassador), Matt Tinder(Saboteur Bakery).
A LOOK INSIDE issue 01
Do chefs really need another culinary magazine? clearly, yes.
We are a small self-published magazine, and we have been fortunate to feature some amazing chefs. This magazine was 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 in a magazine. We then let them add whatever images, recipes, and writing that they wanted. We have no real editors. There are no writers. No graphic designers or advertisement sales people. This is a magazine for chefs, by chefs. We hope you enjoy it.