For over 20 years Nina Parrott has been working in the food industry in a variety of capacities. A graduate from the California Culinary Academy in San Francisco, her restaurant experience stretches from the Bay Area to Albuquerque, NM including a prominent role in the catering department of the Campton Place Hotel on Union Square. In addition to contributing to the Food Section of the San Francisco Chronicle, she also helped develop recipes and marketing strategies for Kikkoman, the National Potato Board and the Almond Board of California. Nina owns The Fifth Flavor, a personal chef and catering business. She loves to incorporate the bold spices of the southwest with the fresh, rustic style of California—using local New England ingredients, of course.