Two holiday parties: One dirty, the other covered in dirtTuesday, Dec 22, 2009 6:01 PM UTC
Life Kitchen Cabinet
Clark Wolf has more than thirty years of experience in the food industry and is founder and President of Clark Wolf Company, a New York-based food and restaurant consulting firm. He has been called the "slam dunk, hit city food consultant" and a "Merchandising Maestro."
Wolf has consulted to major hotel
companies, to venerable institutions like The Kennedy Center, Radio City Music Hall, Lincoln Center and The Guggenheim Museum, to legendary restaurants such as The Russian Tea Room, The Library at The Regency Hotel and The Sign of the Dove, to Las Vegas Casinos, and to food companies and marketing boards.
Wolf is a Contributing Authority to Food Arts Magazine and has written a regular cuisine and culture commentary column for Forbes Magazine. His newly published book "American Cheeses," published by Simon & Schuster, was called by Alex Witchell of The New York Times as "a savvy valentine to the men and women who devote their lives to the labor-intensive passion of cheesemaking."