Bridget Sharkey

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Location
Middleton, Wisconsin
School
University of Illinois at Urbana-Champaign
Expertise
Accessible culinary techniques, Viral food trends, Kitchen gadget reviews
  • As a culinary publicist, Bridget spent over 15 years crafting copy and securing media for Chicago's top chefs and the city's most beloved dining destinations.
  • The veteran food reporter has published thousands of articles on culinary topics, including kitchen shortcuts, copycat recipes, restaurant news, and consumer food safety.
  • Bridget is a New York Times bestselling ghostwriter for a renowned health and wellness expert.

Experience

If a picture is worth a thousand words, a recipe is worth a million. Throughout her career, Bridget has brought those stories to life. As a culinary publicist, Bridget represented iconic Chicago restaurants like Morton's The Steakhouse, Francesca's, The Berghoff, Moto, and Joe's Seafood, Prime Steak & Stone Crab. As a prolific food writer, she has published work in MSN, Yahoo Life, Business Insider, AOL, Eat This, Not That!, and The St. Louis Post-Dispatch. She loves discovering culinary lore and the ways in which food can communicate to us throughout generations.

Education

Bridget earned her bachelor's degree in English from the University of Illinois.

Tasting Table Editorial Policies

Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.

We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.

Stories By Bridget Sharkey

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