Salt, Sweat & Steam: The Fiery Education of an Accidental Chef
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Brigid Washington chronicles her path from an unfulfilling office job to the demanding kitchens of the Culinary Institute of America in this candid memoir of learning to cook professionally.
Raised in Trinidad and drawn to food as both refuge and creative outlet, she recounts the discipline, exhaustion, and exhilaration of culinary school, from exacting practical exams and unpaid kitchen internships to encounters with leading figures in the restaurant world.
Alongside the realities of professional training, Washington reflects on identity, ambition, and the search for meaningful work, exploring how the rigors of the kitchen reshaped both her approach to cooking and her understanding of success.
More than a culinary coming-of-age story, this is a thoughtful account of finding purpose through craft.
Hardcover.
Published on April 28, 2026
