Toothache issue five takes us to San Francisco, Tokyo, Singapore, South Korea, and Los Angeles, where we spoke to a wide range of chefs and pastry chefs. A magazine made entirely by chefs; this issue continues our mission to offer the most personal looks into each award-winning chef's craft and thoughts. With a mix of in-depth interviews, conversations, full-page photographs, and recipes geared for the professional kitchen, Toothache has something to offer to not only cooks but food lovers as well.
This issue includes:
Dave Beran - Dialogue • Julien Royer - Odette • Sung Anh - Mosu • Thomas Frebel - Inua • Brandon Jew - Mister Jiu's • Melissa Chou - Mister Jiu's • Clement Hsu - Breadbelly • Katherine Campecino-Wong - Breadbelly • James Wong - Breadbelly • Fabrizio Fiorani
This issue also includes an in-depth feature on different beautiful mignardises by Toothache creator and pastry chef, Nick Muncy. Creations such as bonbons, pate de fruit, mendiants, caramels, lollipops, truffles, cookies, and more.
Toothache 05 is a 128-page perfect bound publication (Printed in Canada using paper from responsible sources and 100% carbon neutral.)
About the magazine
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.
They essentially made this a collaborative project and gave chefs blank pages. They then let them add whatever images, recipes, and writing that they wanted.
Toothache is for chefs, by chefs.