writes, cooks, and teaches.
Brigid Washington is a journalist, cookbook author, educator and passionate dual citizen. She’s a graduate of North Carolina State University, where currently she holds the position of chef-instructor at the Dinah E. Gore Teaching & Research Kitchen.
She is a classically trained chef; a graduate of The Culinary Institute of America, where she was also the Editor in Chief of its monthly, La Papillote. Her writing has appeared in Bon Appetit, Epicurious, Food & Wine, Food 52, Real Simple, Taste, The New York Times, The Washington Post, Weight Watchers, among many others.
Her debut cookbook Coconut Ginger Shrimp Rum: Caribbean Flavors for Every Season was published by Skyhorse Publishers in the Spring of 2017. Her cookbook and much of her writing and teaching is inspired by the indomitable spirit of the Caribbean table.
Brigid lives in Raleigh, North Carolina with her Jamaican husband, and their two delicious children.