About
Mark Mills is a Certified Culinary Medicine Professional (CCMP) and a Distinguished Adjunct Faculty member at Frederick Community College. Since 2023, he has been at the forefront of the culinary medicine movement, helping to establish the nation’s first community college-based Culinary Medicine program.
At Chocolates and Tomatoes Farm, Mark operates The Learning Kitchen, where he translates clinical nutrition concepts into practical, hands-on cooking skills. His unique approach bridges his 35 years of professional culinary experience with sustainable, farm-to-table practices, empowering individuals to use food as a tool for health and wellness. Through his teaching and community outreach, he has mentored over 1,000 students in the art of healthy, flavorful cooking.
