This week’s How I See It is with my new friend and midlife inspiration, Chef Mark Allison. Mark is a man whose life and career embody the transformative power of food and the power of showing up every day. Born and raised in England, Mark fell in love with cooking at just 16, landing his first job in a hotel kitchen. Nearly five decades later, that passion is stronger than ever. His journey has taken him through some of the world’s top kitchens and culinary schools, into leadership roles as Dean of Culinary Arts Education at Johnson & Wales University, Director of Culinary Nutrition at the Dole Food Company, and Corporate Executive Chef at Forever Oceans.
But Mark’s story isn’t just about food; it’s about resilience. After his wife’s stage 4 cancer diagnosis and his sons’ battles with type 1 diabetes, he discovered firsthand how food can be more than fuel; it can be medicine, strength, and hope. That experience continues to shape his work and mission today, from his nutrient-dense recipes to founding FORK Cancer, an organization uniting chefs, businesses, and communities to fight cancer through culinary excellence and compassionate giving.
And here’s what I love: this year Mark made a simple commitment to walk 5 miles a day. Nothing extreme, just consistency. Ten months later that small daily choice became over 1,500 miles; the equivalent of 58 marathons. That’s what midlife wellness is all about: showing up, staying consistent, and proving that small steps build a stronger, longer life.
I’m excited to share this conversation with you, because Mark Allison’s journey reminds us that the recipe for total life wellness in midlife isn’t complicated, it’s built one day, one choice, one step at a time.
Chef Mark Allison on How Food Brings People Together, Resilience Through Adversity & the Power of Community & Cooking
On Food Bringing People Together:
“Food is one of the most universal things for bringing people together. Our fondest memories are usually sitting around the kitchen table with friends or family, breaking bread and telling stories. Travel and food connect us as humans, and that’s always been exciting for me.”
On Embracing Change:
“When I lost my job at Forever Oceans after 46 years, I was 60 and wondered what I would do next. But I’ve always believed there are opportunities out there; you just have to go looking for them. Sometimes you have to push through your comfort zone to see what’s possible.”
On Mindset and Opportunity:
“I think part of the problem, especially with older men, is we get used to everything and don’t want to take risks. But if you put yourself out there, you’ll find opportunities. Communication and community are key—you never know who you’ll meet that might offer you a chance.”
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On Defining Success:
“Success for me is being able to sleep at night without worries. After battling cancer with my wife and raising three boys, I try not to get stressed over small things. A successful day might just be having a good meal with my family and not worrying about tomorrow.”
On Food as Medicine:
“When my wife was diagnosed with stage four cancer and my sons had type one diabetes, we turned to food as medicine. We put the whole family on a whole foods diet, and she lived much longer than expected. Food became a priority for our health and survival.”
On Aging and Vitality:
“You are as young as you feel. I’ve never felt my age, and I believe it’s a combination of food, exercise, sleep, mindfulness, and community that keeps you young. It’s not just about food; it’s about a whole mix of things that keep your mind and body active.”
On Starting Small:
“Most people’s diets are 80-90% ultra-processed foods, and those taste amazing, which makes them addictive. I always start with breakfast, giving clients simple, whole food ideas. Even if you just cook together as a family one day a week, it brings everyone together and makes a difference.”
On Moderation:
“I’m always about the 80/20 rule. If 80% of what I eat is good, the other 20% can be total crap, because you have to enjoy life. Maintain a good balance and make small improvements.”
On Individual Needs:
“Not all foods are right for every individual. With things like colitis or diabetes, you have to find what works for your body, often by removing certain items and seeing how you feel. Whole foods generally work better for my family than ultra-processed foods.”
On Simplicity and Happiness:
“The happier you are, the simpler things are. We overcomplicate life, especially with social media and so much information. If you eat enough whole foods, get outside, exercise, and connect with people, you’ll have a good life.”
On Resilience Through Adversity:
“Health issues always change your mindset. I learned to appreciate my own health and focus on what really matters.”
On Giving Back:
“I started a charity in honor of my wife, and giving back to the community keeps me going. I just want to help others, but while I’m helping others, I benefit too, because it makes me feel good.”
On Taking Action:
“Whatever it is that you’d like to change, it’s not going to change until you actually change. Nobody’s going to come help you; you have to do it yourself. Start small, build confidence, and take one bite at a time until you get the momentum to go after the life you want.”
On Education and Cooking Skills:
“Nobody’s learning home economics at school anymore, and if you’re not taught at home, you don’t know what food to buy or how to cook. Education about whole foods, shopping, and cooking is essential to health and preventing disease.”
On Enjoying Real Food:
“I’ll eat any kind of real food, whatever way it’s cooked, because I’m getting the benefit of that real food. The problem is when it’s ultra-processed or cooked in unhealthy ways. Cooking at home with good ingredients makes all the difference.”
On Family and Routine:
“Every night, my boys and I had dinner together, and we worked out together in the garage. Those routines brought us closer and helped us get through tough times. Family meals and shared activities are powerful.”
On Finding Love Again:
“Finding love again after loss was by pure chance. Sometimes you have to give yourself permission to move forward and be open to new chapters, even if it’s not the way you intended the book to be written.”
On Simplicity in Nutrition:
“I don’t take protein powders or supplements. All my food is basically whole food, and I get my vitamins from what I eat and from being outside. If vitamin and mineral supplements were that good, why do we have an unhealthy population?”
On The Power of Community:
“Community and communication are missing in our society today. We fill our days with unimportant things, but what we really need is to step back, have good conversations, and trust someone enough to open up about what we feel.”
On Betting on Yourself:
“If you believe you can do something, stick your toe in the water and try it while you’re working full time. If the opportunity comes, jump in with both feet. Don’t wait until you’re forced; sometimes you have to bet on yourself and just start to drive.”
In Health,
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Greg Scheinman
Founder, Midlife Male
52. Husband. Father. Entrepreneur. Coach.
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