Instructor: NANCY MATHIEU-CARRUTHERS

NANCY MATHIEU-CARRUTHERS

Chef Nancy's professional career started in New York City at the Institute of Culinary Education, where she received her certificate as a classically trained chef. She continued her education at the University of Utah, where she received a BA in Geography and studied climate and drought in Utah. She holds certificates in Leadership in Sustainable Food Systems from the University of Vermont, Sustainable Food Systems and Health from Johns Hopkins, Food and Sustainability from the European Institute of Innovation for Sustainability, and Holistic Plant-Based Nutrition from Cornell.

In her workshops, created for the home cook, be ready to delve into the rich tapestry of food culture, exploring unique regional traditions and cooking techniques. The best way to learn about food is to get inspiration from people. Their diverse food cultures are not just a part but the very backbone of our global food systems!

Nancy is a dedicated and passionate professional chef with over 24 years of experience working within different sectors of the food Industry, including sous chef and pastry chef in some of the finest restaurants in Park City, Assistant Professor of culinary education at Salt Lake Community College, and the Art Institute, and a Mentor for students in the Food and Sustainability Certification Program at the European Institute of Innovation for Sustainability.

Through her work, Chef Nancy's experiences have given her a holistic understanding of the connections between healthy, nutritious, and sustainable food, and she has become acutely aware of how food production affects all our lives.

NANCY MATHIEU-CARRUTHERS is currently teaching:

Class Title	Semester	Date(s)	Program
Risotto Milanese	Spring	1/11/25	Lifelong Learning
The Art of Pizza	Spring	4/12/25	Lifelong Learning
Plant Forward Thai Green Curry with Spring Vegetables	Spring	4/12/25	Lifelong Learning
Gnocchi Italia with Brown Butter Sage Sauce	Spring	1/11/25	Lifelong Learning