DATES  Tuesdays — January 14, 21, 28, February 11 & 18
TIME  6:30 classes are 2 to 2.5 hours each
LOCATION  Good Egg, 156 Augusta Ave

In this intensive and lively five-week course, students will learn the fundamentals of food writing. Learn how to craft memorable and compelling writing in any genre, whether for podcasts and video, newsletters, essays and memoir, cookbooks, fiction, or newspaper and magazine articles. Led by veteran food writer and journalist Chris Nuttall-Smith, the course will combine in-class instruction, workshopping and writing exercises with in-depth editing of student submissions. The course will also feature guest speakers to discuss their experiences in food writing—and to share their tips for getting published.

About the instructor:
Chris Nuttall-Smith is a journalist, restaurant critic, broadcaster and cookbook author. He's won National Magazine Awards, and his food podcast, The Fridge Light, debuted at #1 on iTunes' Canada chart. His recent bestseller cookbook, Cook It Wild, was named one of 2023's best cookbooks on many notable lists. Chris has worked as food editor and restaurants columnist at Toronto Life, and national food reporter and restaurant critic at The Globe and Mail. He also spent five seasons as a resident judge on Top Chef Canada and was Iron Chef Canada's floor reporter. He graduated, with honours, from Columbia University's journalism program. 

Note: this course is a prerequisite for "How to Write a Cookbook," which will follow in early Spring.