“It is a pleasure to partner with our customers and assist them in finding solutions using the products they know and love.”
Chef Nancy Maurer began cooking at age 15 when she “worked the line” grilling steaks at a Ponderosa Steak House and has been hooked ever since. While her culinary career has taken some fascinating turns throughout the years, she loves her current role as a corporate chef with General Mills.
“This is a chef’s dream, to be able to work and play with food on behalf of an iconic company with products that we all know and love,” said Chef Nancy.
Before joining the company in 2013, Chef Nancy spent more than 20 years in the foodservice industry working in catering, high-volume banquet service, fine and casual dining as well as retail operations. She has also had the opportunity to be a chef consultant and food stylist for the Food Network, work for an upscale Twin Cities’ grocer and become a professional cheese carver. Her skills earned her national acclaim, including an appearance on “Regis and Kathie Lee” when she won the American Dairy Association’s “Say Cheese as Edible Art” Contest. She carved a 40-pound block of cheddar into a basket filled with cheese flowers.
At General Mills, Chef Nancy serves as the culinary team’s lead and liaison for Compass Group, one of the largest food management companies. She works closely with Compass to help identify products, develop recipe programs and identify foodservice solutions to roll out among own its network of customers within the healthcare, K-12 and business/industry sectors.
Chef Nancy’s expertise in foodservice operations, retail operations, training, events, food styling and recipe development makes her an instrumental part of the General Mills Culinary Team.
- MBA with Concentration in Global Business Management, Bethel University
- Bachelor’s Degree: Communication Studies, Northwestern University
- AAS Degree: Culinary Arts, St. Paul College
- Certified Executive Chef: American Culinary Federation