Nicole Konstantinakos is the deputy food editor for Cook's Country. After earning a bachelor’s degree in environmental studies at Brown University, Nicole attended the French Culinary Institute, interned at Chez Panisse, spent several years in NYC restaurant kitchens, and was sous chef at The Spotted Pig when it earned its Michelin star. Nicole spent nearly a decade in the Basque Country, cooking at La Cuchara de San Telmo and teaching at the Basque Culinary Center.