Brigid Washington is a Trinidadian cookbook author and food writer who lived on the island for the first seventeen years of her life. Her work delves into the historical roots and cultural relevance of Caribbean foodways as it intersects with Western culinary mores. She is a classically trained chef, a graduate of the Culinary Institute of America in Hyde Park, New York, where she was also editor-in-chief of its monthly publication, La Papillote. Her forthcoming memoir, Made To Cook (St. Martin’s Press, 2025) is a clear-eyed view of the machine that is the Culinary Institute of America, with a love story that swims beneath the surface. She authored the cookbooks, Coconuts. Ginger. Shrimp. Rum as well as Caribbean Flavors For Every Season, both published by Skyhorse in 2017 and 2022 respectively. Her work regularly appears in Bon Appetit, Epicurious, Food & Wine, Harper’s Bazaar, Real Simple, Southern Living, The New York Times, The Washington Post, Travel & Leisure and many other publications.
