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Mark William Allison is a chef, educator, author, motivator of healthy eating – dedicated to empowering the world community to live a full and healthy life one meal at a time.
Mark is Director of Culinary Nutrition for the Dole Food Company. Former dean of culinary arts at both Johnson & Wales University (JWU) and the New Orleans Culinary & Hospitality Institute (NOCHI). Mark is a native of England, who has worked around the world in culinary arts for 35 years. He moved to the United States in 2004 from West Glamorgan, Wales, UK, where he was a senior catering lecturer at Neath Port Talbot College. He is the author of “150 projects to get you into Culinary arts” through Quarto publishing based in London, UK and Barons publishing based in the US.
He is the recipient of numerous culinary and educational honors; most recently he received the America Diabetic Association’s “Father of the Year Award” in 2012, the 2011 JWU Publishing Award, 2009 JWU Community Service Award, 2008 JWU“Teacher of the Year Award”, and in 2006 the JWU “Outstanding Service Award”.
He was on the board of directors for the American Juvenile Diabetes Research Foundation (3 year term), as Matthew his middle son has type 1 diabetes. He is a great believer in healthy eating and contributes the power of fruits and vegetables to prolonging his wife’s life from 4 years to eight years, after being diagnosed with stage four carcinoid cancer back in 2008 (Alison passed away March 2015). He is on the board of directors of the North Carolina Education Foundation, a non-profit organization that provides scholarships to underprivileged students. He is a frequent lecturer and judge in various international venues. He has been a guest professor at colleges in France, Spain, Italy as well as Alaska and Singapore. He was a Judge for the Nestle “Toque d’Or Competition, and the Caterer and Hotelkeeper Magazines “Catey Awards”, which are the UK hospitality version of the Oscar awards and he is a national judge for the high school program “ProStart”.
Mark achieved fame for Neath Port Talbot College by winning Restaurant Magazines best College Restaurant in “Wales and the South West of England” competition in 2004. In 2003, he received the Teacher of the Year Award at Neath Port College, Wales, UK. He was personally honored by then Prime Minister Tony Blair for his dedication to the Education and Hospitality field in Wales in 2003 at 10 Downing Street, London, England. That same year he won the Craft Guild of Chefs Education & Training Award, which is considered nationally the ultimate achievement in culinary arts education in the United Kingdom.
While teaching at Neath Port College, he led student teams to two consecutive wins in 2001 and 2002 at the distinguished Toque d’Or competition sponsored by Nestle′ – the first and only time in the competitions history when a school won two years in a row. Mark is also a frequent writer for numerous culinary publications and used to have his own recipe column in the South Wales Evening Post. He has appeared live on TV and Radio in the UK and US, most recently the Cooking Channels’ “Cooking School Confidential”, and PBS’s“Overdraft” which featured President Bill Clinton and “Ice-cream Nation”. He appears regularly on WCNC The Charlotte Today Show demonstrating easy to make at home healthy cooking recipes.
Mark lives in Charlotte, NC with his three children, Jonathan, Matthew and James