Brigid Ransome Washington is from Trinidad & Tobago but has been in the U.S. since she was 17. She is a classically trained chef, a graduate of the Culinary Institute of America, where she was editor-in-chief of its publication, La Papillote. She is author of Coconuts. Ginger. Shrimp. Rum as well as Caribbean Flavors For Every Season, and has contributed to cookbooks by Joe Yonan Priya Krishna, and Von Diaz. Her food writing has appeared in Bon Appetit, Epicurious, Food & Wine, Parents, Real Simple, Southern Living, The New York Times, The Washington Post, and many other publications.