Prior to being named dean of culinary education at JWU’s Charlotte Campus, Mark W. Allison taught Garde Manger, Classical French and International Cuisine. Allison, originally from England, has earned numerous awards and achievements. In 1999, he was named a Master Chef of Great Britain; he has recently been elevated to the level of Fellow of The Master Chefs of Great Britain, an accolade only bestowed upon chefs who are considered to be at the top of their profession. He also holds the title of Master Craftsman of the Cookery and Food Association (Craft Guilds of Chefs) and the Hotel Catering International Management Association. In 2003, Prime Minister Tony Blair honored Allison for his dedication to the field of Education and Hospitality. The same year he won the Craft Guild of Chefs Education & Training Award, which is widely considered the ultimate achievement in culinary arts education in the UK. In 2008, he won JWU’s Teacher of the Year Award, while in 2009 his involvement in diabetes research fundraising earned him JWU’s Community Service Award. In 2001 and 2002, Allison coached two separate teams to win the Nestlé Toque d’Or competition, Europe’s most prestigious student catering competition. In 2007, he led the Charlotte Culinary Team to a win at the Inter-college Championship; the team also presented at the Skills for Chefs Conference in Sheffield, England. Allison is a frequent guest lecturer and judge in various international venues. He writes regularly for publications in the UK and the US. He is also on the board of directors for the North Carolina Hospitality Education Foundation and the Juvenile Diabetes Research Foundation. He is currently working on a cookbook titled “Get Smart about Diabetes.” He is also active in setting up student work placements for JWU students in the UK. Alison holds a Certification in Education from the University of Wales and a Master’s degree in Business Administration with distinction from Leicester University.