Meet Chef Mark

Chef Mark Allison

Executive Hue Chef Consultant

Mark is currently the Director of Culinary Nutrition for Cabarrus Health Alliance.  Previously, he was the Director of Culinary Nutrition for the Dole Food Company and now works as a consultant. He is also a former dean of culinary arts at Johnson & Wales University. Mark is a native of England, who has worked around the world in culinary arts for 37 years. He is a frequent lecturer and judge in various international venues.

He is the recipient of numerous culinary and educational honors; America Diabetic Association’s “Father of the Year Award” in 2012. JWU Publishing Award 2011, JWU Community Service Award 2009, JWU “Teacher of the Year Award 2008”, and JWU “Outstanding Service Award 2006”.

Mark achieved fame for Neath Port Talbot College by winning Restaurant Magazines best College Restaurant in “Wales and the South West of England 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. 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.

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.

Recipes from HueChef Mark in collaboration with our HueApproved Parter,Tiger Butter Co.

Tiger Butter Energy Bar
“One thing I have never done is snack between meals. I really think when you are following a whole foods life style, you are giving your body and mind the right combination of nutrients so you never feel hungry. But I do have 3 boys who love sports, so I need to have something in the fridge that will boost their energy level when needed. You know me, I don’t like processed foods so I’d rather make my own energy bars using one or two  ingredient foods, mixing them together and coming up with something a little bit healthier than your usual store bought energy bar. Easy to make, store in the fridge for up to a week, and enjoy that extra energy power punch when needed.”
Tiger Butter Energy Bar
Makes 16 squares
2 cups rolled oats (gluten free)
1 cup Tiger Butter
1 cup your choice of granola (nut free)
½ cup golden raisins
½ cup chocolate chips (70% cocoa)
½ cup maple syrup or local honey
½ teaspoon ground cinnamon
How to make:
Lightly spray an 8 inch square baking pan with olive oil then line with parchment paper, letting the paper hang over the sides of the pan, lightly spray the paper with oil.
In a medium size bowl, mix all the ingredients firmly together, then spread into the baking pan. Pop into the fridge to set for about an hour. Cut into 16 squares. Store in an airtight container in the fridge for up to a week, enjoy before or after your workout.

Balsamic Strawberries with Banana & Tiger Butter Ice Cream
“Buy a good quality balsamic vinegar which will make all the difference to the outcome of this dessert. Traditional balsamic vinegar is always labelled “Aceto Balsamico Tradizionale” and carries a European Union Certification Stamp that guarantees the ingredients quality, production and place of origin. Balsamic vinegar only comes from the regions of Modena and Reggio Emilia in Italy and only contain grape must – whole pressed grapes complete with juice, skin, seeds and stems (usually Lambrusco or Trebbiano  varieties). A red capped bottle corresponds to a 12 year old vintage, silver to 15 to 20 year vintage with gold corresponding to 20 to 25 year vintage. Enjoy your strawberries and cream!!!!”
Balsamic Strawberries with Banana & Tiger Butter Ice Cream
Serves 4
3 tablespoons good-quality balsamic vinegar
1 ½ tablespoons fine sugar
1 tsp freshly ground black pepper
1 handful mint leaves, roughly chopped
4 cups fresh strawberries, hulled and cut into quarters
4 scoops banana Tiger Butter ice cream

How to make:
One hour before serving, combine the balsamic vinegar, sugar, pepper and ½ the mint leaves in a bowl, and then add the strawberries and mix well, set aside at room temperature to marinate.
To serve, divide the strawberries among 4 small bowls, then top each with a scoop of banana Tiger Butter ice cream and sprinkle over the remaining mint leaves to garnish.

Banana & Tiger Butter Ice Cream
Makes 4 cups
3 large ripe bananas, peeled and sliced into even size rounds
1 cup Tiger Butter

How to make:

Place the sliced bananas into a large zip lock bag, remove as much air out of the bag as possible and zip closed.
Place the bag into the freezer for at least 2 hours or overnight.
Remove the bag from the freezer and tip the frozen bananas into a food processor. Blend until smooth, scraping down every 30 seconds, until the banana looks like soft serve ice cream. (this might take 3 to 4 minutes to happen)
Add the Tiger Butter, add as soon as the banana looks like soft serve ice cream and blend until silky smooth or fold in to make a swirl effect, then pop into a zip lock bag and freeze until needed. Enjoy this true delight!!!!