By Dante Jaramillo, DMS communications manager 

Something is cooking in the Memorial Student Center and the chef is Mark Dawson. Whether he is preparing Texas A&M students for the future or rolling up chicken enchiladas to share with his colleagues, this student affairs coordinator for the Department of Multicultural Services (DMS) has a passion to share his skills.  

Cooking has played an integral role in his life since childhood. Whether he is cooking at home or sampling various cuisines, he recognizes the impact and importance food provides to his life and enjoys sharing his culinary skills with others. Born in San Diego the third of four siblings, he began his culinary journey by working in restaurant kitchens and eventually becoming a professional chef. “I love cooking for everyone,” he said. “Cooking is one of my love languages. Through cooking and food was the way love was shown in our family.”  

His love for cooking led him to find resources that could expand his knowledge and provide hands-on experience. “I ended up taking a course at a local adult school about food management and preparation and I worked as a line cook, where most of my development happened. I worked up from station to station and eventually I got asked to be a head chef at a restaurant. I also got to work with acclaimed chefs at an exclusive tennis club.” 

From Cooking to Education 

After some years, Mark enrolled at the Southwestern Community College in Chula Vista, California, where he was inspired by courses such as sociology, psychology and Mexican American history. “I made the decision to shift from culinary arts to transfer studies so I could transfer to San Diego State to get a degree in social science.” Although his interest and passion for cooking continued to grow, he completed his associate degree at the age of 27 with a new plan and academic focus. 

He arrived at Texas A&M in the fall of 2010 to begin work on a doctorate in sociology and in 2011 became a graduate assistant for Academic Affairs Business Services. He later moved to a full-time role as a business coordinator for Human Resources & Payroll and eventually landed in DMS, where he works on several educational initiatives and co-instructs an upper-level agricultural leadership and development course on cultural leadership.  

His job also involves working with students on the coordination of a student research and development initiative, overseeing social cultural global competence certificates, and conducting presentations upon request from academic units.

"Education is extremely important,” he said. “Equity and access to education is important. Taking a role in facilitating student learning and development is essential in creating a better future for society.” 

One of the lessons Mark learned from his mother is selfless service. He applies this lesson by serving on several committees at Texas A&M, including the Critical Incident Response Team, Activity Resource Response Team and other DSA committees. He is also a mentor for the Posse Foundation, an organization that identifies, recruits and trains urban youth with exceptional leadership and academic potential and sends them to select institutions of higher education in multicultural teams.  

Mark plans to continue acting on his passions for cultural competence, leadership and cooking. When asked if he could have one wish for the DMS, he answered, “A golf cart to get around campus easier!”