Warren County native Andrew Deason recently won a cooking contest sponsored by the Tennessee Pork Producers. Deason won $1,000 and a four-day trip to Napa Valley, Calif., to train at the Culinary Institute of America for his delicious-tasting local sorghum and Jack Daniels Whiskey rack of pork stuffed with fig chutney.Deason’s cooking skills may come as no surprise. The son of Kevin and Angie Deason, Andrew grew up learning to cook in his parent’s restaurants, Angie’s Lunchbox and the restaurant inside Viola Valley Country Store.Andrew works as a chef at Fives Senses Restaurant in Murfreesboro.