The 'fiery education' of food writer Brigid Washington's culinary journey. Plus, comedian Alonzo Bodden
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Brigid Washington’s new memoir explores culinary education and cultural identity
A new memoir pulls back the curtain on what it’s like to study at the nation’s top culinary school, the Culinary Institute of America. Trinidad native food writer Brigid Washington talks about her time as a student at NC State, the role that Raleigh played in her culinary career and working with the James Beard Foundation.
She'll be discussing and signing her new book, Salt, Sweat & Steam: The Fiery Education of an Accidental Chef on April 28 at Quail Ridge Books.
Brigid Washington, food writer, vice…
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