While it may be true that everyone’s a critic, not everyone knows how to put their thoughts about food into words. In this interactive, 90-minute mini-clinic, the celebrated
While it may be true that everyone’s a critic, not everyone knows how to put their thoughts about food into words. In this interactive, 90-minute mini-clinic, the celebrated journalist and restaurant critic Chris Nuttall-Smith teaches one of food writing’s most fundamental skills: describing what’s good and what’s bad so readers feel like they’re at the table. We’ll discuss some of food writing’s most powerful (and entertaining!) plaudits and takedowns and learn the basics of eating like a critic. And with a couple of snack-sized, in-class assignments, participants will aim to put their own eating experiences into delicious words.
Chris Nuttall-Smith is a well-known restaurant critic and food writer, whose influence, according to The Guardian is “colossal.” He’s worked as food editor, chief critic and dining columnist at Toronto Life, restaurant critic for enRoute (he wrote the magazine’s celebrated Canada’s Best New Restaurants list), and more recently, national food reporter and Toronto restaurants columnist for the Globe and Mail. His critical and feature writing has appeared in the Wall Street Journal, Esquire, New York magazine, Toro, and Lucky Peach, among other publications. He is a resident judge on Top Chef Canada, as well as the floor reporter for Iron Chef Canada. Chris is a graduate of Columbia University’s Graduate School of Journalism. He lives in Toronto.
(Saturday) 1:30 pm - 3:00 pm EST