Join McIntyre’s Books for Brigid Washington, Salt, Sweat & Steam, in discussion with Cynthia Greenlee on Sat, May 23, 11am-12pm. This free event takes place indoors. Free parking is available on-site. The space is wheelchair accessible. No pets allowed. Fearrington Village is part of the Chatham County Craft Beverages & Country Inns Trail. See more events at Fearrington Village.

BOOK SUMMARY

Rich with detail, Salt, Sweat & Steam takes readers inside America’s top culinary school and shows what’s really required to become a chef: from brutal, unpaid internships and grueling practical exams to late-night vending machine dorm-room dinners while trudging through the rarefied world of fine wine. As editor of the school’s newspaper, “La Papillote,” Washington, a Trinidadian, meets and interviews food-world luminaries such as Jerome Bocuse, Daniel Boulud, and Thomas Keller and savors the joys of a life devoted to food. She puts us all in her kitchen clogs as she finally achieves the perfect mise-en-place both in and out of the dignified kitchen of The Culinary Institute of America. Unwilling to accept a future that was anything but delicious, readers follow along Washington’s high-octane journey through the rigors and rewards of the country’s most elite cooking school.

AUTHOR BIOS

Brigid Washington is a Trinidadian food writer who has covered a variety of topics, including Caribbean food and culture as it intersects with life in the United States. A graduate of the Culinary Institute of America, Washington is the author of Coconuts. Ginger. Shrimp. Rum and Caribbean Flavors for Every Season. Her writing has appeared in Bon Appétit, Food & Wine, Garden & Gun, Harper’s Bazaar, Southern Living, The New York Times, and a number of other publications. She serves as the vice chair of the journalism committee for the James Beard Foundation. She lives with her husband and two children in Raleigh, North Carolina.

Dr. Cynthia Greenlee is a James Beard Award-winning writer and historian based in Durham. Her work has been everywhere from the New York Times to the Atlantic, and in multiple volumes of Best American Food Writing and Best American Science and Nature Writing/ She is the editor of the just-released If Memory Serves: Stories from the Table, an anthology of 42 authors writing about food and memory from around the world. She also serves as deputy editor of special projects at the Guardian US.