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.

Buy Now: