| Mark Vogel received his doctorate in clinical psychology from Yeshiva University and his culinary arts degree from the Institute of Culinary Education, both in New York City. He has held a wide variety of jobs in the restaurant business including server, bartender, chef, and assistant manager. Currently he teaches cooking classes and writes about food and wine. His column "Food For Thought" is published in a number of NJ, NY, and PA newspapers and food related websites. |