Food as Fuel, Connection and Care

What if the key to living well as we age isn’t found in something complicated, but in what’s already on our plate?

That was the heart of the message shared by Chef Mark Allison when he joined Taylor Glen residents for a special wellness presentation focused on healthy aging through everyday habits. With 46 years of culinary experience and a passion for helping others live healthier lives, Chef Allison brought both expertise and authenticity to the conversation.

Originally from the northeast of England, Chef Allison began his culinary career at just 16 years old. Over the decades, he built a remarkable career as a chef, educator and leader, including serving as Dean of Culinary Arts at Johnson & Wales University and later working in culinary nutrition alongside scientists.

A few years ago, after decades in the industry, he stepped back and considered what mattered most.

“I thought, what am I really interested in? I love food, I love to cook, I love to work out, I love to move, I love being involved in the community,” he shared.

That reflection led him to launch Midlife Wellness and Beyond, a program dedicated to helping adults 50 and older take a proactive approach to their health. His goal is not to sell quick fixes or trends, but to share practical, science-based guidance people can apply in their daily lives. He's also started a nonprofit, Chef's Against Cancer, that's raised about $400,000 for cancer charities.

ThriveMore’s Corporate Executive Chef Eric Nooe invited Chef Allison to speak with residents. Chef Allison was dean at his culinary school and he saw him recently at the Senior Dining Association conference.

Eric said he felt like residents would really appreciate his message and it connected with ThriveMore’s focus on wellness.

After a successful presentation at Brookridge, where more than 50 residents attended, the response made it clear the message resonated not only with residents but with team members as well.

Chef Allison’s message goes far beyond diet alone. Instead of focusing only on longevity, he encourages people to think about their “health span” – the quality of life in those later years.

He shared that true wellness comes from a combination of habits working together:

• Real food instead of heavily processed options

• Daily movement, including walking and strength exercises

• Quality sleep, which he emphasized as essential for recovery and brain health

• Strong social connections and community involvement

• Purpose and meaning in everyday life

• A positive mindset and stress management

“Instead of talking about longevity, we should be talking about a health span,” he said.

Throughout the session, Chef Allison broke down complex ideas into approachable, practical steps residents could take right away.

Eating real, whole foods

• Focus on “one ingredient foods” like fruits, vegetables, whole grains and lean proteins

• Reduce ultra-processed foods with added sugars, preservatives and colorants

• Aim for more nutrients per bite rather than empty calories

Building a balanced plate

• Fill half your plate with non-starchy vegetables

• Include a source of protein about the size of your palm

• Add whole, fiber-rich carbohydrates like beans, brown rice or quinoa

• Use healthy fats such as olive oil, nuts or seeds to enhance flavor

Prioritizing movement

• Walk daily, even short distances

• Incorporate strength exercises to maintain muscle

• Practice balance and flexibility to reduce fall risk

Focusing on small, sustainable changes

• Add one more fruit or vegetable to your day

• Cook more meals at home

• Build habits gradually and stick with them consistently

He emphasized that progress does not require perfection.

“If 80 percent of what you eat is real food, then you’re doing well,” he said.

In addition to speaking, Chef Allison demonstrated how simple healthy cooking can be. During the session, he prepared three quick, approachable recipes that residents could easily recreate at home: an on-the-go coffee drink, a vibrant carrot soup and a nutrient-packed salad.

After the demonstration, ThriveMore chefs Eric Nooe and Brendan Krebs served samples to attendees, bringing the lesson to life in a hands-on way.

For resident Joy Bowles, the presentation reinforced what she has experienced firsthand.

“Food can be a medicine,” she said.

Bowles, who has seen the benefits of exercise and healthy eating in her own life, appreciated both the message and the meal.

“This is delicious,” she added of the carrot soup.

Events like this reflect ThriveMore’s broader commitment to supporting whole-person wellness across its communities. By pairing expert insight with practical application and opportunities for connection, residents are empowered to make choices that support their health today and into the future.

As Chef Allison reminded the group, wellness is not about extremes. It is about small, steady steps, meaningful connections and making the most of every stage of life.

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