Mark R. 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. Although he still practices psychology, his deepest passion remains cooking at an Italian/Mediterranean restaurant in NJ and writing about food and wine. His column "Food For Thought" is published in a number of NJ, NY, and PA newspapers and food related websites.
--- Mark R. Vogel