Food & Wine
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.
This person is not in any offices
Food & Wine
1 followers
Welcome to Food & Wine Pro, our trade-focused program centered around one simple premise: Doing good is good for business. It's an insider’s guide to food and drink industry news that celebrates smart leadership, good business practices, and the enduring values of mentorship.