Chef Mark Allison is a seasoned culinary professional who shares the values of plant-based food, meals cooked at home, and the joy of a meal spent with loved ones. Allison works in as Executive Chef of Culinary Innovation at the Cabarrus Health Alliance in Kannapolis, North Carolina and has previously worked with the Dole Nutrition Institute and Johnson & Wales University.
A senior instructor and Registered Dietitian at Johnson & Wales University College of Culinary Arts in Charlotte, North Carolina, Chef Megan Lambert has a strong interest in teaching children about healthy food and how to grow their own gardens, as well as contributing to the local food system in Charlotte as an educator, writer, and food entrepreneur. Chef Lambert’s credentials include a master’s degree in Nutrition Science from East Carolina University, bachelor’s degrees in nutrition, and in hotel, restaurant, and institutional management from the Pennsylvania State University.
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