Brigid Ransome Washington As one of the food media's most respected voices, Brigid Ransome Washington has over two decades of experience as a writer and recipe developer. She regularly contributes to such publications as The New York Times, Bon Appétit, Food & Wine, Epicurious, and Southern Living. Brigid is the author of Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season (2017). Experience Brigid began her food writing career as a freelance journalist reporting on the local restaurant scene in North Carolina. She was the editor-in-chief of Culinary Institute of America's monthly publication La Papillote and later a contributor to its Mise en Place Magazine. Brigid wrote essays and developed recipes for Food52 and worked as a freelance contributor for The Washington Post, Real Simple, and WW (formerly Weight Watchers). Her connection to her native Trinidad Tobago and the spirit of the West Indian table inspired Brigid to write Coconut. Ginger Shrimp Rum: Caribbean Flavors for Every Season, a cookbook that focuses on four ingredients fundamental to Caribbean flavors and culture. She regularly contributes to such publications as The New York Times, Bon Appétit, Food & Wine, Epicurious, and Southern Living. Education Brigid attended North Carolina State University, graduating with a bachelor of arts in psychology and journalism. She received her formal chef's training at the Culinary Institute of America, earning an associate's in culinary arts. About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.