Brigid Washington

Brigid Washington is an accomplished food writer and recipe developer, currently contributing to Southern Living Magazine, Epicurious, Bon Appetit, and Food & Wine. Washington has authored "Coconut. Ginger. Shrimp. Rum: Caribbean Flavors For Every Season" and regularly writes for the New York Times Food section. With a background in culinary education, Washington served as a Chef Instructor at North Carolina State University, where curricula focused on culinary skills and nutrition. Washington's educational credentials include an Associate's degree in Culinary Arts from The Culinary Institute of America and a Bachelor of Arts in Psychology and Journalism from North Carolina State University.