On this episode, meet Mark Allison, an award-winning chef, educator, former Dean of Johnson and Wales, published author and so much more. Mark is now Corporate Executive Chef of Forever Oceans, an innovative company raising sushi-grade fish in the deep ocean. With over 40 years in culinary arts, hear his story and remarkable insights on education, nutrition, and the future of food.
Tune in to learn:
- The importance of education, skills, and passion in building a career in culinary arts
- Why a healthy, sustainable, plant-based diet must be on the plate
- Turning the tide on the future of both food sustainability and ocean health
More Resources
For more on sustainability initiatives, be sure to check out www.feedtheplanet.worldchefs.org. Our Feed the Planet initiatives empower sustainable cooking and eating among communities and culinary professionals. Gain a Worldchefs Credential in Sustainability Education, including a lesson on seafood, with our free online course available here.
Ready to build skills? Find your next culinary training or education program with Worldchefs Approved Courses.
Learn more about Forever Oceans and big fresh-caught culinary inspiration at www.foreveroceans.com/ocean-raised-blog.
Have you gotten your tickets for Worldchefs Congress & Expo 2022? Abu Dhabi from May 30 to June 2. Join the reunion at Worldchefs Congress & Expo 2022 and grow your network with chefs from around the globe. Register now at www.worldchefscongress.org/register.
Acknowledgements
Special thanks to Mark Allison for joining us. For more from Mark, find his titles including “150 Projects to Get You into Culinary Arts,” a follow him on Instagram and Facebook.
World on a Plate is supported by Nestlé Professional and our podcast sponsors.
