Sometimes I forget how agonizing it is to create a food zine. In order to write one article for this issue, it involved almost 72 hours of slow birthing: marathons of Chef’s Table and The Mind of a Chef, an interview with a
renowned culinary talent from Asia, and several trips to the nearest 7 Eleven to fuel my creaky writing machinery. Yet, the 700-word essay feels to raw to be let out in the world. I feel a pang of hesitation, the same one I feel every time we close an issue. “Is it good enough?” “Do we have engaging content?” “What are we missing?” But rest assured, each month, for the last three years, we try and give you a solid one: pages and pages of good photography and writing that aspires to elevate the way we talk—and think—about the food we love to eat. And what better way to celebrate our third birthday with a focus on the brains behind each dish we eat: the chefs.
