Cynthia Nims is a food writer and consultant focused on food, wine, travel, cocktails, the good things in life. She has made a career of food writing for over 20 years now. Her first study-abroad program while at University of Puget Sound took her to Paris for a month. There, she made a pilgrimage to Le Cordon Bleu, the venerable culinary school that dates to 1895.She took an afternoon cooking demo class and promised myself that one day she would return to France to go to cooking school. She returned to France, but not to Le Cordon Bleu. Instead she signed on as a stagiaire (work-study student) at La Varenne instead. She spent 2 years in France and she not only learned to cook, but found her sense of direction.

She spends her time writing cookbooks and blog posts, developing recipes, writing magazine articles, consulting on various projects, and volunteering time for things such as the International Association of Culinary Professionals (currently serving as president of the board of directors).