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Brigid Washington is an accomplished food writer and recipe developer with extensive experience in the culinary field. Currently serving as a contributing writer for Southern Living Magazine and Bon Appetit, Washington also writes for Epicurious and Food & Wine. Additionally, Washington is the author of the book "Coconut. Ginger. Shrimp. Rum: Caribbean Flavors For Every Season" and contributes freelance articles to the New York Times Food section. Washington's background includes a role as a Chef Instructor at North Carolina State University, where curricula were developed to teach culinary skills and healthy eating practices. With degrees in Culinary Arts and a Bachelor of Arts in Psychology and Journalism, Washington combines a strong educational foundation with a diverse writing portfolio.