Salt, Sweat & Steam: The Fiery Education of an Accidental Chef

by Brigid Washington

With mouthwatering storytelling and open-hearted honesty, Brigid Washington serves The Devil Wears Prada for the “yes, chef” generation.

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 gruelling 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.

Genres: Nonfiction, Memoir, Food, Audiobook, Biography, Cooking, Biography Memoir

304 pages, Hardcover

First published April 28, 2026

Reviews

[Stacey · Rating 5 out of 5]

Oh, I ate this up! As a fan of all things culinary, I couldn’t read this fast enough. I’m fascinated by those who choose to dive into the CIA. I eagerly read through each course.

I enjoyed the writing and the flow of the chapters. The reflections she frequently had about Trinidad, her family, and the food was my favorite. The comparison between home in Trinidad and the rigorous CIA is a stark contrast in all aspects. The food descriptions were mouthwatering and I could visualize it all.

Brigid Washington’s drive to graduate and keeping her love interest afloat is admirable. Her memoir is a unique contribution to having survived the CIA. I would like to have known more about her life growing up, but maybe that’s another book.

Highly recommend for anyone interested in culinary topics.

Thanks to NetGalley and St. Martin’s Press for early access.

[Heather Moll · Rating 3 out of 5]

I’m a fan of restaurant, chef, food, and other cooking-related memoirs. I enjoyed this look at her experience attending/enduring the CIA. It might not break new ground, but the author has a great voice and her descriptions of her CIA education were entertaining.

I would have enjoyed it more if she explained what initially drew her to cooking. Why look for that first cooking job when nothing in her current academic/professional life pointed to food? Where did that initial spark of being captivated by food come from? It seems like she walks into a restaurant out of the blue and offers to work for free. Why turn to the CIA at your lowest moment? If we knew the why earlier, her journey and where she ended up would have hit harder. That thread was missing, and I didn’t see any growth from her. Dissatisfied woman pursues rigorous degree she doesn’t use? She may have rejected “Food is life”, but she never explained why it was such a huge part of her life that she’d walk into a restaurant and work for free in the midst of a journalism career.

I felt the pace stalled when her internship crashed and she returned to her old boyfriend. I loved the food writing and her voice, but I struggled to connect with someone with a chip on her shoulder who always got in her own way and didn’t demonstrate growth.

The behind the scenes look at a CIA education and all the food descriptions hit the mark. If that’s what you’re after you won’t be disappointed.

3.5 I received an arc from NetGalley

[Literary Redhead · Rating 5 out of 5]

Have always been intrigued by the rigorous training at The Culinary Institute of America after a friend attended, and from the author's gripping account, it's akin to surviving the most challenging Marine boot camp. Whew! Compelling and well written!

[Jacqueline · Rating 2 out of 5]

Maybe I didn't like it because it's not the book I wanted to read; I was hoping the author liked food, liked to cook and wanted to express her unique perspective on food and culinary training. I was disappointed. This book is like a boring episode of Girls meets The Bear with all the bad choices and none of the sharp wit that turns out to be one long ad for the Culinary Institute of America (CIA). The author failed to convey a strong viewpoint, lacks insight and doesn't show significant growth throughout the memoire; the writing is often dry & trite, relying heavily on tropes and hyperbole excepting the portions dedicated to self aggrandizement and justification of poor choices in which she waxes loquaciously verbose.

Spoiler Alert: An unhappy woman lacking professional direction is dumped by a man in whom she placed all her hopes for a happy future and while pining for him she has the privilege of attending the esteemed CIA, which she later realizes is the worst and terrible. Along the way she dates an asshole but he's hot, describes her culinary training predominantly in a clinical and perfunctory manner (unless it's about how hard she tried and why she deserved a better grade in that class), gets in her own way ( the whole thing about the internships) and when the guy from the beginning decides to take her back she accepts his marriage proposal gratefully. And good thing, because she realizes as she's walking the stage to graduate CIA that maybe she doesn't want to be a cook after all. Unfortunately, I did not enjoy this book and would recommend readers looking for a culinary memoir try "Yes chef" by Marcus Samuelsson or "Blood, bones & Butter" by Gabrielle Hamilton instead.

Thank you to NetGalley and St. Martin's Press for providing me with an advance reader's copy in exchange for an honest review.

[Nicole Hancock · Rating 4 out of 5]

I love reading about cooking and the restaurant business, so I've probably read over two dozen memoirs from chefs, restauranteurs, cooking school (CIA) graduates, food and wine service folks, etc. So this was right up my alley! Since I've already covered this ground multiple times, I can't say anything here was necessarily groundbreaking, but the author did paint a good picture, and I appreciated seeing the experience through the lens of a woman from Trinidad. It was well written, even if it felt a smidge meandering at times.

Thank you to NetGalley and St. Martin's Press for providing me with an advance reader's copy in exchange for an honest review.

Publishes April 28, 2026.

[Patty Ramirez · Rating 5 out of 5]

I love a memoir involving chefs, so when this came my way, I started it almost immediately.

Loved the in-depth look into the CIA’s rigorous training and learning about Brigid’s path. As an island girl myself (Dominican Republic), her visit home almost at the end of her schooling and what it meant spoke to me in so many ways.

Read this!

Thank you to St. Martin’s Press and the author for providing a free copy of this book through NetGalley.

[Alison]

This food memoir was so fun to read.
I did go to the CIA years ago when a relative was interested in possibly going there. It's a beautiful location and amazing to see all that they had to offer.
I love how the author was able to take us into her story, as she showed us both the delights and hardships of going into this field. What it was like day to day, as they learned new dishes,and what was expected of them as they went through the many different,classes with different chefs and types of food.
It didn't seem like it was for the lighthearted, but if you paid attention and listened to the chef's it could be very rewarding.
The personal part of her story was also enlightening, showing us why she decided to go there, and what made her realize in the end how to go forward with this education.
I would like to thank NetGalley and St Martin's Press for a copy of this book

[Mackenzie Maczko · Rating 5 out of 5]

Thank you, NetGalley, for this ARC read in return for an unbiased review!

I quite literally ate this book up! *No pun intended!* This book was unlike any other book that I have had the pleasure of reading before! It was so full of life, culture, and food recipes that I have now decided that I need to try at some point in my life. It gave such an astounding and eye-opening insight into the world of a culinary student. This book, I will be re-reading multiple times in the future! My late uncle (rest in peace) was a chef and wine connoisseur, and this book genuinely made me feel closer to him and gave me a different look at why he fell in love with cooking so much. I now have a greater appreciation and love for how you can experience a whole culture through one plate of food when you have a chance to slow down and appreciate every flavor and ingredient on your palate. Food is a way to cleanse the soul/body and provides a chance to truly connect with yourself, with others, and with other various cultures.

20/20 Highly Recommend, whether you like memoirs or not, I feel like everyone can appreciate Brigid Washington's culinary journey!

20/20

[Amy Sunshine · Rating 3 out of 5]

Thank you to #StMartinsPress and #NetGalley for the digital ARC of #SaltSweatSteam. The opinions expressed here are entirely my own.

If you're looking for a straight foodie memoir, this is not the right book for you. I enjoy chef/kitchen/behind the scenes stories and had high hopes for this book. While this gives a pretty detailed account of the coursework and rigor of the CIA, it's much more about the author's relationships and her indecision about what she wants as a career and from life.

Washington has a unique perspective in that she enrolled at the CIA after getting her bachelor's in psychology & journalism. She's also a black, female immigrant (all rare in the ultra white male world of the CIA). While her appreciation for food is evident (especially when she writes about the food from Trinidad, her home country), cooking is clearly not her passion. I guess it's good that she has writing to fall back on.

[Diane Hernandez · Rating 4 out of 5]

So you’ve watched every episode of Hell’s Kitchen and decided you want to be a professional chef? Before you get too wrapped up in the fantasy, be aware you are in for a lot of Salt, Sweat & Steam, as detailed in this memoir.

Brigid is a Trinidadian immigrant working on her undergraduate degree in North Carolina when she breaks up with her boyfriend. To get over him, she decides to get a degree at the Culinary Institute of America in upstate New York. Brigid has only minimal experience at a fine dining restaurant when she is thrust into a dog-eating-dog competition for greatness.

Similar to Anthony Bourdain’s Kitchen Confidential, this is a compelling look into the brutal world of fine dining kitchens but from a student’s point of view. After reading Salt, Sweat & Steam, I can’t believe that there are not easier ways of becoming rich and famous. 4 stars!

Thanks to NetGalley and St. Martin’s Press for providing me with an advanced review copy.

[Tori · Rating 4 out of 5]

I dare you to read this book without working up an appetite! The food descriptions are epic, with interesting explanations of techniques used for different protein sources and vegetable preparation. However, the story felt very single-noted, with most of it taking place while the author is at the Culinary Institute.

Thank you NetGalley for providing me with this ARC!

[Katie Douros · Rating 5 out of 5]

I read it in one sitting. I could not put it down. Brigid takes you on a journey that is relatable, educational, vivid, inspiring, and entertaining. It’s genuinely my new favorite book. For an extra treat listen to her read the audiobook.

[Pattisue · Rating 4 out of 5]

I highly recommend Brigid Washington’s love letter to the world’s diverse foods. This memoir is a food lovers’ dream, every bouquet of Crème Bressane and Puligny-Montrachet or Callaloo which “sizzles with bright bursts of Scotch bonnet peppers.”Travel a culinary journey from Tobago for sada roti and baigan to France for profiteroles and chèvre, from B-block to restaurant row.
Exquisite imagery teases the senses as you read such phrases as “pieces of the roti filled with ground yellow split peas fell into my lap like saffron-scented fairy dust.” Fervent descriptions that will trigger your own "madeleine de Proust."

I will admit to skimming the long passages of food preparation, technique descriptions, and her train wreck affair with Leo. I loved Washington’s character portrayals and rhythmic phrasing. Honesty prevails through the trials and failures of culinary capriciousness. She unashamedly admits that the Caribbean sings her siren song and constantly calls her home. Food will forever be her leitmotif for life.

“Encouragement is the currency of the kind and confident, given generously without account.”

[Thomas · Rating 4 out of 5]

Thanks to Brigid Washington, St. Martin’s Press, and NetGalley for access to the Advanced Reader Copy of this book in exchange for an honest review.

I was excited to read this book, and it lived up to my expectations. The story follows the author as she goes through the Culinary Institute of America (CIA), one of the premier chefs schools in the world. She highlights the topics and challenges of each semester while providing a perspective of the impacts to her personal life.

As someone who enjoys all the cooking shows on TV, I was eager to learn what it was like to be in the CIA and the book clearly shows that the CIA is not for the casual student and the intellectual and emotional demands are great. But in the end, being a graduate of CIA means you are prepared to be a chef in any of the best restaurants in the world. I appreciated the insights to a world most of us will never see. Recommended.

[LaCricia A'ngelle · Rating 5 out of 5]

As a dedicated Food Network viewer I thoroughly enjoyed this book. I love back stories, so as I read this book I felt like I was walking beside Brigid as she navigated life as a student, journalist, and a woman thirsty for more. This book was both entertaining and educational. After reading Salt, Sweat, and Steam I am now able to relate to terms that are often spoken on culinary shows.

I recommend this book to foodies and readers with a taste for adventure. Thank you NetGalley and St. Martin’s Press for the opportunity to read this advanced copy.

[Jeff Matlow · Rating 3 out of 5]

7/10

I am the primary cook in our family. I love cooking, always have. Some of my closest friends are professional chefs (at least one went to CIA) and my ex-wife was a sommelier. I love watching about cooking and reading about cooking.

So I was pretty intrigued about a book on the CIA experience. I grew up in the area and my sister lives right up the Hudson River from it.

I’ve heard rumors of its brutality.

With that as the background, I will tell you that there were some parts of this book that I found to be really good and some parts that I was disappointed with.

Let’s start with the good stuff.

Brigid is a talented writer. I read the book so quickly (1.5 days) because she makes it easy to read (I was sick in bed too, but let’s pretend that part doesn’t count).

There are many parts of the story that are really intriguing. I loved learning about the classes and the different types of people that attend CIA.

Unfortunately, there were some big elements that just didn’t sit well with me.

One thing I didn’t love was the seeming confusion about the purpose of the book. I felt like Brigid may have written one draft of the book and then the editor said “you need to turn the story into a love story”. So she edited parts of it to make it seem like it was a transformational journey of love. Meanwhile, other parts were written as if it were an inside look at CIA and other parts as if it were a memoir.

In the end, I’m not clear what the book wanted to be, but I know it wasn’t what I wanted.

My expectation was that this was a tell-all book about going through the brutal CIA process - with all the inside scoop about the professors and admin and student body.

My expectation was that this would be a focus on the experience of being at CIA rather than a low grade hum of a desire to get out of it. Brigid positioned herself in the book as someone who loves the food she grew up with in the islands, but isn’t so much a foodie.

I can’t imagine that’s true. You don’t work for free at a restaurant if you’re not into food. You don’t go through two years at CIA id you’re not into food.

In the end…
Actually, I won’t spoil the end for you. Even though it is mostly what led to my assumption that her editors made her change the story.

Every food industry book I read had to be compared to Kitchen Confidential because that’s the way life is. KC is the apex of which all food industry books strive to achieve. Unfortunately, with this book, Brigid didn’t get near the summit.

I applaud her for the climb though.
And with her writing, I don’t doubt she’s got a better book in her.

Oh, and I’m probably going to buy her Caribbean cookbook.

Oh, and she made me want to take more cooking classes.

#netgalley #saltsweatandsteam

[Laura S · Rating 2 out of 5]

If this book were fictionalized and re-written, it would have all the elements to create a spectacular romance novel. As it is written, however, I found myself bored and uninterested. Brigid Washington attended culinary school seemingly on a whim to get away from a boy. She had no interest in being a chef or anything adjacent. This book did not feel like the author had much of a story to tell other than the mundane ups and downs of her semi-charmed CIA education.

This would be a great read for anyone considering attending the CIA who might be seeking a behind the curtain glimpse of what classes are like. As much as I love food and cooking, I know I would have not made it in that world. It is too intense, and I fear it is simply not that serious. Speaking as a (community college) culinary school graduate and ex-adjunct: culinary school is not necessary for an education in cookery. You can learn just as much, or more, spending your time working in and around restaurants. The Culinary Institute of America is for the intensely passionate.

As far as the drama with her internship goes, I do not understand why she couldn’t just graduate and then get a job staging somewhere in Rome. Was the place she wanted to intern never hiring? I understand that financially that could lead to difficulty, but she had the drive to make things work, and surely most places would be inclined to hire a CIA graduate. I can’t wrap my head around her not being able to figure that out. I did enjoy, though, when Brigid briefly lived in Troy and worked in Saratoga and spoke about how drab they both were. So true.

Washington’s vocabulary kept me looking up words as I read, which is not a complaint, but at times she definitely could have used simpler wording. Maybe her lexicon is really that expansive, but it did feel that she was writing with a thesaurus open in her lap.

I am thankful to the publisher and Netgalley for an advance copy of this book in exchange for an honest review. I was excited to read this book. I am happy to have done so, even if it wasn’t a stellar read.

[John (LHBC) · Rating 4 out of 5]

Brigid Washington’s Salt, Sweat & Steam pulled me in almost immediately, probably because I’ve always been a little fascinated by places like the Culinary Institute of America and the whole “yes, chef” culture. If you’ve ever wondered what it actually takes to make it through one of those elite programs, this delivers. The kitchen work is intense, the standards are unforgiving, and the details are vivid enough that you can practically smell what’s on the stove. The food writing alone is worth showing up for.

Much of the cooking parts of the book happen where instinct clashes with precision. Washington comes from a Trinidadian cooking background rooted in feel and flavor, then lands in a world where everything is timed, measured, and judged. That clash gives the book its edge. It’s also where her story feels the most alive, especially as she navigates being one of the few Black Caribbean women in that environment. There’s a lot of grit here. Burn marks, exhaustion, self-doubt. It reads like a reminder that passion alone doesn’t get you through culinary school. Stamina does. If you’re romanticizing chef life, this book might gently ruin that for you in the best way.

I’ll be honest though, I found myself wishing for even more time in the kitchen and a little less focus on the relationship side of things. The behind-the-scenes look at the school, the structure, the expectations, that’s where the book really shines. Every time it drifted away from that, I felt it lose a bit of momentum. Still, when it’s locked in on food and training, it’s incredibly engaging. This is the kind of book that makes you want to cook something ambitious and then immediately question your life choices halfway through.

Since I listened to the audiobook, it’s worth mentioning the narration. Having Washington read her own story adds a layer of authenticity that’s hard to replicate. You can hear where it matters to her. That said, it leans more toward a straightforward reading than a fully performed narration. It feels personal and grounded, but not especially dynamic. It works, just don’t expect a dramatic delivery. Overall, I’d land around 3.5 to 4 stars. If you love food, or you’ve ever been curious about what really happens behind those pristine kitchen doors, this one’s an easy recommendation.

[Annaka · Rating 3 out of 5]

Some books aren't for everyone and I'm not entirely sure who this book is for. It's advertised as a memoir of Brigid's experience going through the CIA (Culinary Institute of America) and her journey in finding out what she wants from life. The cooking part of the book felt both too technical while also lacking depth. If it's for novice cooks, a bit more explanations would have been nice. If for seasoned chefs that have not had the chance to go to the CIA, a bit more depth would probably be appreciated. In trying to be for everyone it feels like it's for no one.

Brigid's choice making is very different than mine and I found it frustrating to read through her various romantic choices (Leo is a jerk and why did we let him sabotage you for so long? Especially with all the red flags? Why did we define our life and purpose by Joseph, even at the end of the story? I'm glad it worked out for her, but would have loved a coming into myself moment where she realizes she can love and be loved while not being defined by it), career decisions, small choices with friends, (Gifting a cookbook to someone who is "not big on cooking" seems like more of a reflection of what you want than what the bride would want), and overdramatic story-telling (comparing a student who made a mistake and was fired from the cafe to someone who was shot and killed by border guards is a wild comparison) felt frustrating.

There were however some moments where her story-telling and love of food really shone through. I can see her being a successful food journalist in the scene of a Chef demonstrating the perfect omelet.

I received an advanced copy. There were several editorial lapses in my copy (mostly words forgotten or extra words not deleted and a completely missing picture at the end) and, while frustrating, I am not dinging the book for those lapses in hopes that they will be fixed in the published edition.

It's not a bad book, but it wasn't an enjoyable read for me and I likely would have DNF'd it if I hadn't read it as an ARC.

[Debbie · Rating 3 out of 5]

This is a memoir that highlights the author's remembrances of her cooking education at the CIA (Culinary Institute of America) in New York, as well as her highly flammable relationship issues during that same time period.

This book is described as being "Rich with detail". The key word there is "detail". Boy, does this book go into detail! It goes into excruciating details about food. It becomes a series of cooking classes disguised as a memoir. Chapter after chapter on classroom lessons about food. It's like reading an endless grocery list; cheeses, mushrooms, fruits, and vegetables. Followed by classes on meat and seafood.

Ms. Washington is obviously a very talented writer. She completed an undergraduate degree in journalism in North Carolina before she moved to New York to pursue an education in the culinary arts and at the same time escape a difficult romantic breakup. However, at a little over 50% into the book, when the author is supposed to start an 18 week internship, we learn that her heart is not into cooking school. She would prefer to intern at a food magazine than in a restaurant. Maybe her time at the CIA was not a serious undertaking after all.

A memoir can be cathartic for a writer, but it can also act as a conduit to enact revenge on old lovers, friends, and teachers. This author does not shy away from targeting these people with her vitriol. Except, it ends up making her sound jealous, vindictive, and self-serving.

Unfortunately, the book comes across as making a serious education and career endeavor for dedicated culinary students into only a cooking experiment for this author and fodder for this book. Readers need to either have a serious passion for food and cooking or a love of relationship drama to fully enjoy this book.

Other food memoirs that I've enjoyed more include, Yes, Chef by Marcus Samuelson, Life on the Line by Grant Achatz, and Kitchen Confidential by Anthony Bourdain.

Many thanks to St. Martin's Press and NetGalley for the DRC of this book in exchange for an honest review.

[Sharon · Rating 4 out of 5]

Thank you @stmartinspress for the free book 💖.

I'm a food lover, and one thing I've always been curious about (because it doesn't come easily to me) is food preparation. I love cookbooks, as well as books, documentaries, and movies about food, and that interest has only grown as I've gotten older. It's probably because cooking has become such a big part of my life as a mom and wife, even though I don't feel like I've ever truly mastered it up to my standards, but I manage to keep everyone fed, so I must be doing something right.

I was immediately drawn to this book, a behind the scenes look at the culinary industry from the perspective of an immigrant who worked hard to become a chef. I appreciated how honest, raw, and unfiltered it is. Washington shows both the harsh realities of culinary training and detailed insights into food and technique. It was both entertaining and educational.

It reminded me of Salt, Fat, Acid, Heat by Samin Nosrat, which I read and loved. While that book isn't a memoir and is more about the fundamentals of cooking, the emphasis on technique gives both books a similar feel. I recommend it (and the Netflix adaptation).

I appreciated how the author weaves in her cultural background and its influence on her journey. However, I wanted more insight into her motivations, especially what really drove her to pursue culinary school after being in a different field. The hinted breakup as a catalyst felt underexplored, and the book reads more like a straightforward account of culinary school than a deeply reflective memoir.

Still, the book effectively conveys a central point: becoming a chef requires immense grit, and the industry is far less glamorous than it may seem.

4⭐️⭐️⭐️⭐️

Read if you like:
🧑🏼‍🍳Memoirs
🧑🏼‍🍳Culinary school
🧑🏼‍🍳Coming of age
🧑🏼‍🍳Workplace drama
🧑🏼‍🍳Food
🧑🏼‍🍳Immigrant stories

⚠️CW: Harsh work environment, emotional distress, humiliation, loss of parental support due to career choice.

[Annie · Rating 4 out of 5]

Originally posted on my blog Nonstop Reader.

Salt, Sweat & Steam is an unvarnished stress-and-pressure filled memoir of her education and the pressures of haute cuisine by Brigid Washington. Released 28th April 2026 by Macmillan on their St. Martin's Press imprint, it's 304 pages and is available in hardcover, audio, and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links and references throughout.

This isn't a tell-all and there's nothing titillating. What the author excels at is the day to day pressure and stress of training as a chef at one of the most elite culinary schools in the world (Culinary Institute of America). She's from Trinidad, and had come out of a big life change (breakup) and although she had a degree in journalism, she wanted to pursue a culinary career path.

The most compelling parts of the book are her related experiences as a Caribbean Islander in New York, and her self-built community of other islanders, experiencing New York, as well as her clear fondness and respect for her background and history as a Trinidadian.

The unabridged audiobook has a run time of 11 hours 4 minutes and is read by the author herself. She has a warm very lightly accented voice. Although not a professionally trained voice actor, she does a credible job with the narration. Sound and production quality are high throughout the read.

Four stars. Recommended for fans of memoir, foodies, as well as for public or post-secondary school library acquisitions.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

[Hailey]

The best parts of this book were when the author was describing the taste of something, she uses descriptions that are relatable or intriguing. Chapter 6 is where I feel like she hit a stride. The book gets interesting while she is describing her coursework, instructors and classmates. Throughout the book it is very clear the author cares deeply about the relationships she’s had throughout her life. With her mentors, peers, friends and partners. She often weighs the relationships with people with consequences and she chooses the relationships even if it might not benefit her professionally.

But by nearly 50% of the book it felt like the focus of the book was mostly on the men she dated and not her experiences with food. I chose to not finish this book because I felt like the title and the description were misleading. If she wanted this to be a romance book, she should have made that more clear in the description. She had one line, “What I loved was food and cooking. And what I needed was a job I actually liked.” This could have been a great launching off point to a more in-depth look of how she made that conclusion prior to college and working. But instead we got more about her romantic relationship. What could add some sparkle to this book are some personal recipes and short stories about them. I felt like I was reading very quickly summarized stories, almost like an essay. For example, the sushi dinner after her break up, why was this scene important to the book? I would have rather her write about cultural stories and experiences shared between her friends about food.

Thank you NetGalley, St. Martin's Press and Brigid Washington for an advanced copy of this book.

[Alex Lynn · Rating 4 out of 5]

"Brigid Washington serves The Devil Wears Prada for the “yes, chef” generation.
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 gruelling practical exams to late-night vending machine dorm-room dinners while trudging through the rarefied world of fine wine."

Wow! This was so incredibly rich with knowledge that I learned some stuff about the culinary world & the food itself, in this book! Brigid talks about her experience from getting into the CIA (not that CIA, but the culinary one 🤪), how hard she had to work to get there, all the semesters/courses they went through and even her internship that kinda went sideways which led her back to having to come back to the states.
I'm a cheese lover and let me just say, I LOVE WHENEVER SHE WENT THROUGH THE LIST OF CHEESES! I feel like I could be a cheese aficiando now if I wanted to be 🤪🧀

"But learning to cook the hard way not only showed me who I was, but revealed more about the person I wanted to be: unwavering like a consommé, patient like a beef braise, forgiving like mashes potatoes, far-seeing like sushi, approachable like chicken chop suey, easy like a Snickers bar, delightful like doubles, flexible like a hand-whipped hollandaise, generous like a glass of Gamay, reliable like a baguette, wholesome like callaloo, tender like mussels, comforting like coco bread, abundant like biryani, steadfast like sada roti and eggplant, and nuanced like a canapé. I had tasted all of it and finally, I was full."

Thank you NetGalley, St. Martin's Press, and of course Brigid Washington for my copy of this digital ARC. All opinions are my own and my review reflects as such! 👩🏽‍🍳

[Janine · Rating 3 out of 5]

I enjoy cooking memoirs for the tantalizing colors, smells and dishes shared in the reading. Being no chef myself, I admire these people who can pare, dice, fillet and sauté with vigor, creativity and joy d’vie! So I was extremely happy to be able to read this ARC (thank you NetGalley and St Martin’s Press).

This book takes one inside the Culinary Institute of America (CIA - it was so funny to see this acronym run its way though the book that at times I looked for spies LOL), the most prestigious culinary school in the US giving us a bird’s eye view of what it takes to be a chef. It sounded like torture at times. The rigor and perfectionism that is required would strain any one of lesser drive and stamina. To spent all the money to go to that school to get low paying jobs - one must a dedicated foodie.

I enjoyed various sections about the cooking curriculum. I liked the one about preparing fish, learning how to debone, gut and fillet. Gruesome. The section about using pots and pans another utensils was fascinating.

I think what I least liked about this book was the lengthy paragraphing. Long paragraphs create a smorgasbord of words to my eyes and I often find myself having to re-read. Sorry; this probably my pet peeve but I think I would have enjoyed this book better if it had shorter paragraphs. Which is not to say this is not a good book. It is. Foodies should line up to buy it they will be rewarded.

[Edens Book Den · Rating 4 out of 5]

I’ve been reaching for more memoirs lately, and even as someone who feels more at home baking than cooking, I have so much respect for the culinary world. The level of dedication it takes to train at a place like Culinary Institute of America, and then actually run a kitchen….is intense, and this book doesn’t shy away from that.

What surprised me most was how emotional it is-there’s ambition, but also doubt, frustration, and real self reflection woven through it. When the author referenced C. S. Lewis …“I sat with my anger long enough until she told me her real name was grief”-it took me right back to reading A Grief Observed. I highly recommend it. It’s such a profound book and I loved seeing it here because it shows this story is about so much more than just her education or time in the food world.

This felt like such an honest look at what it means to push yourself toward something difficult, even when you’re not fully sure where it will lead. It’s about more than food-it’s about identity, growth, and figuring out who you are when things get hard. I found myself completely absorbed. Even if cooking isn’t your thing, there’s something deeply relatable in the way she tells her story.

One of the lines that really stood out to me:

“Hunger is emptiest when you don’t know what it means to be, to feel, to live fully…”

That idea…learning not just a craft, but yourself, runs through the whole book…and it’s what makes it so memorable. ⭐️⭐️⭐️⭐️

[timeforthecheck · Rating 3 out of 5]

Thank you to St. Martin’s Press via NetGalley for the ARC.

Salt, Sweat, and Steam is a memoir of Brigid’s eduction at the Culinary Institute of America. This should have been more fascinating than it actually was.

I LOVED reading about the coursework, the classroom experience, and the practicals. It’s going to sound weird, but I wish there was more of that in the book. Some of what we got felt very surface level, and other times it was slightly deeper aspects of that experience.

It is very cooking terminology heavy, which is fun if you are looking to introduce yourself to that and learn something new. Although, there were times where I wish she had broken it down further or explained it for me a little more(I googled quite a bit). But that’s okay, because I did enjoy learning these new terms!

I didn’t care for the romance aspect of this. So sorry to Joseph (but not you, Leo). I will say it’s important to HER story, and you know, it’s a memoir. But I rather would have more food or something in these chapters. I didn’t care for them as she wrote them in a very distant manner.

Brigid’s writing shines though. She clearly is incredibly talented, and there was so much warmth and care written about certain foods, such as her home food, the French omelet, and the canapés.

The ending leaves a little to be desired because it was so abrupt. A decent book overall.

[Jeannette · Rating 4 out of 5]

Full Disclosure: I received an Advanced Readers Copy of Salt, Sweat & Steam: The Fiery Education of an Accidental Chef by Brigid Washington from St. Martin's Press via NetGalley. This book will be published on April 28, 2026.

I was drawn to Salt, Sweat & Steam: The Fiery Education of an Accidental Chef by Brigid Washington for two reasons. I really wanted to know what it is like to attend the Culinary Institute of America (the other CIA). I also have lived in the Caribbean and looked forward to indulging in some nostalgia given Brigid's Trini roots. This book delivered on both. I drove by the CIA when I visited the FDR library in upstate New York. I wondered what it would be like to go there. It has produced so many famous chefs, including Roy Choi (my very favorite). It looks impressive even from the outside. Brigid's descriptions of the campus and the courses are incredible. If I had lots of money, no food allergies, and no aversion to meat products, I would absolutely want to go there. It sounds intense, but the food sounds amazing. Brigid also makes sure that her Caribbean heritage is prominently featured throughout the book. It is important to her and her own food journey. I was dying for some doubles and sorrel by the time I finished. It was a reminder that the most meaningful food doesn't have to be fancy. It is the heart behind it that makes all the difference. That being said, I couldn't help but smile a bit at the mention of Eleven Madison Park. EMP is hands down the best food experience I have ever had in my life. It was fun to see a little behind-the-scenes there. If you like food or cooking or ever thought about attending culinary school, I suggest reading this book.

The book isn't just cooking. Brigid attends the CIA to escape heartbreak and find her path in life. It was a pretty expensive lesson, but who knows if she would have ended up where she did had she not taken that chance. I give her props for sticking out what sounded like some really tough lessons. It seems she ended up in a pretty good place though after all.

[Blagica · Rating 4 out of 5]

The "Full Flavor" Review

I am a foodie in every sense of the word—I feel food just as much as I eat it. I have such respect for chefs, that lovely, foul-mouthed group of people who not only make food taste good but look incredible. Since I definitely eat with my eyes first, I quite literally "ate this book up" (pun fully intended!).

This was unlike any book I’ve had the pleasure of reading. It was so full of life and culture, providing an astounding look into the world of a culinary student. It hit close to home, too; one of my favorite people spends all day cooking and dreams of owning a food truck, and this gave me a new perspective on the grit behind that passion.

I loved seeing the author find love, but I absolutely hated Leo. His privilege was so frustrating, and I couldn't stand the way he used her throughout the story. On the flip side, the food descriptions were top-tier. The way those scrambled eggs were described—so light and fluffy—actually made me want to try them, and I don’t even like eggs that much!
I now have a greater appreciation for how you can experience a whole culture through one plate of food when you slow down to appreciate every ingredient. Food is a way to cleanse the soul and provides a chance to truly connect with yourself and others. I loved learning about the author's culture and will definitely be re-reading this one!

[Jen · Rating 5 out of 5]

I really enjoyed Brigid's memoir! As a foodie and lover of all things cooking, it was fascinating to get a behind the scenes take on the Culinary Institute of America's program. It was an honest account of her time there that shaped her into who she is now and was a humbling and immersive learning experience. It wasn't hard to celebrate Brigid's highs and lows and it was especially notable how her mindset shifted throughout this novel as she experienced tremendous growth. This isn't always prominent in a memoir so it was much appreciated. There were times she reminded me of "college me."

The book itself was well organized and content was presented in a chronological timeline. This sounds like a no-brainer, but I've read memoirs that jump all over the place. I read this in multiple sittings and each time it was easy to get back into Brigid's story. She did a great job conveying that this was NOT an easy path and even the times things seemed to be working out perfectly for her, she would encounter a setback. One time in particular she tried to control an outcome it did flop...this is reality and makes her so relatable. I'm definitely going to recommended my teen daughter read this book!

Thanks to St Martin's Press and NetGalley for the e-ARC in exchange for an honest review.