Narrative Hors D'oeuvres from the Kitchen Line
Blunt Food Magazine (est. 2024) is a Savannah, GA-based independent magazine that connects line cooks and chef-wannabes over the raw nature of industry cooking. Founded by jaded line cook and literary journalist George Vedder, Blunt Food Magazine publishes food reviews, commercial kitchen musings, and recipes that highlight the hardworking culinarians tucked away behind the glorified food media scope.
Notes on Anniversary
There’s a chance I would feel imposturous about this past year if it weren’t for my being raised in the labor market’s most resonant ego-chamber. Blunt’s kickstart issue, now a yearling, has spurred a young and fruitful writing career out of me that I could never have expected, and from that an adulterous leave from the industry that gave this publication birth. I had been a steadfast cook for almost six years, and in that time had found closer and closer a thing to purpose with recurrent flicks of a spoon. “Had” hits me with a pang, an ache.
My allegiance to the kitchen has been made permanent by Blunt, which I started two years ago while an overworked recluse sad over the pretty, glamorized condition of culinary media. All the things my tenure gave me, from honesty to reserve, teem from the marbled pores of this magazine. And yet, apart from the craft, fervor, wit, interest, trauma, love, hate, coterie I’ve brought with me off of the line, this collection of stories is what I have to show for it all.
George Vedder; Editor-in-Chief, Founder
You start to build an acquired taste when you come up influenced by anything and opinionated on everything. All that I’ve been attracted to has never had any rhyme or reason other than “this feels right,” and admittedly my dedication to Blunt has been exactly this. This magazine and its mission has felt right since the beginning of my contribution to it, and even as I’m writing this I couldn’t tell you why that is. I guess that’s for you to decide. My mind’s made up.
Sam Prater; Art Director
Despite never having worked in a kitchen, the insight I’ve gained for my design practice through proximity to those that have, and through working on a magazine that calls it home, has given me an immense respect for the processes behind food. I might not understand what it's like to stay on my feet for 12 hours in what is essentially a sauna, or to come home with burns and bruises that weren’t previously there, and for what it’s worth, I’m not eager for that to change. Though, I find a lot of beauty in that struggle of doing something rooted in servitude. Trying to improve people’s lives is something that I am very familiar with through my industrial design, and seeing a reflection of my work through food has been something very special.
William Excellent; Project Manager
