Dr. Mark R. Vogel has been a clinical psychologist for 37 years. He completed his BA and MA at Montclair State University in NJ, and his doctorate degree at Yeshiva University in the Bronx. A Jack the Ripper researcher, he lectures about the infamous case at libraries and private institutions.
In 2003 he graduated from the Institute of Culinary Education in Manhattan. For 10 years he taught cooking classes, and also edited cookbooks for a New York publisher. For 16 years he was a food writer, publishing 400 articles on food and wine. He currently gives seminars about wine.
He is the author of Crestwood Lake (2015) and Crestwood Lake 2 (2018), a fictional horror series about witchcraft in northern Vermont, and The Ripper’s Time (2017), a historical-fiction novel about a history professor who goes back in time to stop Jack the Ripper. In 2020 he published Food for Thought, his “foodie’s encyclopedia,” a compendium of food history, science, and techniques, accompanied by 268 recipes. His most recent work is The Dark Diaries (2023), an anthology of horror short stories.
Mark lives in New Jersey with his wife Yang.
Website: https://markvogel.info/
Facebook https://www.facebook.com/mark.vogel.5076
Twitter https://twitter.com/MarkVogel007
E-mail epicure1@optonline.net
The Institute of Culinary Education 2002.
Shoprite Culinary Workshop 2007.
Mark and The Amazing Kreskin: Jack the Ripper Lecture, West Caldwell, NJ Public Library 1/29/15.
First copy of Crestwood Lake 4/3/15.
Crestwood Lake Book Signing, The Book Barn, Denville, NJ, 6/6/15.
First copy of The Ripper's Time 1/4/17.
The Ripper's Time Book Signing, The Book Barn, Denville, NJ, 3/11/17.
Ripper's Corner, Mitre Square, London, 5/30/14. The site of Catherine Eddowes's murder.
