What It’s Actually Like at America’s Top Culinary School, With Brigid Washington

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If you’ve been watching Next Gen Chef on Netflix, you’re probably curious about what it's really like to go to school at The Culinary Institute of America in Hyde Park. Brigid Washington’s new memoir, Salt, Sweat & Steam, is set at the same culinary school as the Netflix show. In this episode of The Dinner Plan, Brigid recounts her kitchen triumphs and failures—and what she learned from things not always going right. For an easy dinner recipe from Brigid, head to this week’s newsletter at TheDinnerPlan.Substack.com._____Thanks to today's sponsors:Rouxbe Online Culinary School: Get 30% off your first course with code DINNERPLAN30 at Rouxbe.com/dinnerplanDirty Labs: Use code THEDINNERPLAN to get 15% off your first order at DirtyLabs.comMade In Cookware: Head to madein.cc/dinnerplan to unlock your discount offer. Hosted on Acast. See acast.com/privacy for more information.

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