Mona Talbott has more than 25 years experience cooking, teaching, consulting and writing about food. Mona began her culinary career cooking in remote tree-planting camps in northern Canada and after graduating from culinary school she cooked for five years at the acclaimed Chez Panisse Restaurant.  She has worked for over ten years as a private chef and caterer for clients in New York and San Francisco. Mona was the founding executive chef of the Rome Sustainable Food Project at the American Academy in Rome from 2006 – 2011.  She has published two cookbooks: Biscotti and Zuppe: Soups from the Kitchen of the American Academy in Rome. Mona lives in upstate New York and is currently working on a new culinary project in Hudson, NY.