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Nancy Lorenz-Arndt
Nancy Lorenz Important Ingredients:
-Grew up in Winnipeg, Manitoba, Canada
-Degree in Home Economics from the University of Nebraska
-Has been a part of Dierbergs School of Cooking since its beginnings







Ask Nancy Lorenz-Arndt what her favorite thing to cook is and she’ll tell you—turkey dinner. Lucky for her, she gets to do Thanksgiving twice a year. Growing up in Canada, Nancy celebrated Canadian Thanksgiving in October, helping her mom cook the holiday feast along with her three sisters. When she moved to the United States, Nancy’s love for holiday cooking was put to use in celebrating both Canadian and American Thanksgiving every year.

Nancy moved to America upon getting married, transferring to the University of Nebraska to study Home Economics. She taught Home Ec classes in Omaha, but when Nancy moved to Saint Louis, she wanted to get out of the classroom and back into the kitchen. Dierbergs was the answer. She started teaching at the Manchester Dierbergs Cooking School and was soon the Cooking School manager at Clarkson.

Not so much a dessert gal, Nancy teaches mostly appetizers and entrees in her classes. She is known best for her classes about garlic, which just happens to be her favorite ingredient. When Nancy isn’t cooking she can be found doing her two favorite hobbies, reading a good book or walking. She sometimes even gets to enjoy breakfast whipped up by her son, who makes a meal and a mess whenever he’s in the kitchen.

Nancy’s Cooking Tip: “Everyone should try and learn to cook; it keeps you from relying on things like unhealthy fast food.”


Click here to learn about our other School of Cooking Instructors
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