Dole taps culinary veteran as new director of culinary nutrition
Dole taps culinary veteran as new director of culinary nutrition
The Dole Nutrition Institute, the nutritional research and education arm of the Dole Food Co., has named veteran culinary educator Mark William Allison as director of culinary nutrition, a new position. He will be based at the North Carolina Research Campus in Kannapolis, NC.
Allison, former dean of culinary arts at the New Orleans Culinary & Hospitality Institute and the Charlotte campus of Johnson & Wales University, will leverage his culinary education experience to equip the next generation of chefs, dietitians, retailers, social influencers and food and medical industry professionals with the recipes and other resources they need to make long-term improvements to America’s nutritional health.
As director, Allison will serve as the link between the enormous nutritional benefits of produce and the best ways for customers and consumers to prepare and enjoy them from a culinary standpoint.
His role allows him to collaborate with plant, food and nutritional scientists at DNI and NCRC to blend scientific findings with culinary arts to motivate the public to cook healthy meals filled with fruits and vegetables while educating them on the specific health benefits they are receiving.
Allison will eventually work with DNI researchers and RDs to create culinary arts curriculum that can empower small groups of doctors, chefs, dietitians, health and culinary bloggers and retail and industry representatives to devise meal plans aligned to specific human health needs including diabetes, high blood pressure and cholesterol, cancer and obesity.
