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MARK VOGEL

 

Chef, Food and Wine Columnist

In 2003 Chef Vogel graduated from the Institute of Culinary Education in New York City. For ten years he taught cooking classes and edited cookbooks. He now gives seminars on wine. Since 2002 he has published 400 articles on food and wine in his column Food For Thought.

 

In April 2015 he published Crestwood Lake, his debut horror novel. His website is: foodforthoughtonline.net





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