Mark R. Vogel is a clinical psychologist and has worked full time in mental health for 34 years. He completed his BA and MA at Montclair State University in NJ, and his doctorate degree at Yeshiva University in New York City.
In 2003 he 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.
A Jack the Ripper researcher, he has lectured about the infamous case at over 40 libraries and private institutions. He was a guest speaker at the 2018 Jack the Ripper Conference in London.
His first novel, Crestwood Lake, a horror mystery, was published in 2015. His second novel, The Ripper’s Time, a historical fiction story about Jack the Ripper, was published in 2017. His third novel, Crestwood Lake 2, was published in 2018.
In 2020 he published his 600-page, annotated cookbook, FOOD FOR THOUGHT, compiled from his food & wine column of the same name.
Mark lives in New Jersey with his wife Yang.
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.
