Brigid studied Home Economics & Food Studies at TAFE in the 1970s, following up with an Advanced Diploma of Hospitality & Event Management in 2017. She’s taught at Sydney Seafood School since the early-90s and lectured at Le Cordon Bleu since 2016. Her work as a freelance food consultant over many years has seen her advise companies such as Goodman Fielder, Jalna, Sunrice and Kikkoman on product and recipe development, as well as working in food styling and photography. She's written eight cookbooks (including Steaming, Healthy Soy Cookbook and The Australian Women’s Weekly Japanese Cookbook), and is the co-author of another three, has been published in newspapers and magazines (such as The Sydney Morning Herald and Australian Women's Weekly), cooked on television and been a regular presenter on radio stations ABC, 2UE and 2GB. She’s reviewed restaurants, judged aquaculture, bakery, pasta and olive oil for RAS NSW, and was made Chair of Judges for Specialty Foods in their Fine Food Competition in 2017.
“I’ve been cooking for as long as I can remember. My mother, along with an aunt who came every Tuesday for a 'cooking day', were early teachers. We were a large family, so had live-in cooks who came from different countries, which meant I was exposed to quite an eclectic mix of cuisines from an early age - and they were all great teachers. I find cooking relaxing, I love it because it’s universal, we all need to eat, so it’s a great way to involve everyone and I often learn new things from the most unexpected places and people. I don’t have a favourite cookbook, but I’m a lazy cook so I like simple, practical recipes. I like all sorts of food – though I have worked with Japanese ingredients and companies for many years and enjoy translating their (often complex) cuisine into something more approachable for the Australian cook. I’ve also done a lot of work over the years with the Kosher community and ran my own sculptured cake business for 10 years. I’m a qualified horticulturist, so also very keen on edible gardens.
I love working at Sydney Seafood School because of the diversity of people I meet – the interaction, sharing, constant learning and watching our guests’ reactions and pleasant surprise at their own accomplishments at the end of the day.”