August 10, 2019 • 40 min

About this Episode

In this podcast episode we follow the career and life of Chef Mark Allison, current executive chef at Cabarrus Health Alliance in Kannapolis, North Carolina. More than once in his life, Allison turned to food when his family faced health challenges, and more than once he saw beneficial changes when he cooked with more plant-based foods.

Growing up, Allison enjoyed cooking at a very young age, following in the footsteps of his mother, who Allison recalls as a wonderful cook, and finding inspiration from his father, who kept an immaculate garden.

Allison traveled the world learning different cooking techniques in his late teens and early twenties, and transitioned into culinary education in his late 20s. He emphasizes the importance of making time for cooking and healthy eating: “Simplify your food; go back to the basics.”

This fall, Allison published his cookbook “3 Boys & A Chef,” where he tells his life story and provides delicious and easy-to-prepare recipes. “3 Boys & A Chef” began as a blog dedicated to the memory of his wife, who passed away after battling cancer for eight years. Her doctors said she would only have three.

You can find Allison’s book for sale on Amazon.

Look forward to more from Chef Mark Allison in the new Culinary Wellness program newly launched on WholisticMatters.

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