Dr. Mark Vogel, Chef & Food Writer
I met Chef Vogel when he sent me an email about his food & drink column he writes for several newspapers. We got talking on the phone and soon learned of our mutual interest....food. I asked him to participate in my Novice to Pro section and he was glad to do it.
He sent me the following bio and his responses to my questions.
Bio
Seventeen years ago I graduated with a BA in economics and a minor in psychology with plans to work in the business world. I did for a year but found it boring and unstimulating. So I decided to go back to school to become a psychologist.
I completed master's and doctorate degrees in clinical psychology. I have been in mental health for 16 years. Many of those years I also worked part time in numerous restaurants as a waiter or bartender. Something about the restaurant world has always lured me.
Anyway, I've grown quite tired of psychology. I always had a passion for food and wine. Long before I even conceived of pursuing a culinary career, I was watching the food network, buying cookbooks, taking local cooking classes, studying wine, and trying new recipes. Finally I decided to pursue it professionally.
I graduated from the Institute of Culinary Education in New York City with the goal of doing a combination of food writing and cooking. That's exactly what I do now. I currently work part time at an upscale Italian/Mediterranean restaurant. Meanwhile, my food & drink column "Food for Thought" is published in a variety of newspapers and magazines in NJ, NY, and PA and a number of food related websites.
My long-term goals include getting my column syndicated, writing a book, and being able to pursue culinary journalism as a full time career in combination with some form of professional cooking. I always want to keep one foot in the trenches. I simply love food. I love cooking it, reading about it and writing about it. And I particularly enjoy sharing my knowledge with others.
Did you cook growing up?
Never. My mother wasn't much of a cook. Many of our meals were not made from scratch. Vegetables came from cans or were frozen and herbs and spices came from jars.
What made you decide you would become a professional cook?
Simply because I enjoy food, cooking, and wine so much.
Where were you trained and how difficult was your training?
I graduated from the Institute of Culinary Education in New York City. It wasn't terribly difficult because I had been teaching myself for a number of years. I was always reading cookbooks, trying new recipes and had taken a few amateur cooking classes. In all honesty, negotiating the teacher's personalities was more challenging than learning the culinary skills.
Would you do it again?
Absolutely.
Best piece of advice you would give a home enthusiast?
Practice new recipes every week. Too many people fall into the rut of making what's familiar. Subscribe to cooking magazines and/or watch the Food Network and make dishes that you never made before. If it doesn't come out perfect, make it again and again until it does.
Best cooking tip for a novice?
Same as for the home enthusiast. Cooking, like most skills, is something that must be practiced. Cook as often as you can, always embracing new techniques or ingredients. Don't take shortcuts. Do everything from scratch. Supplement your practical skills by studying. Learn about food, particularly food science.
Favorite gadget?
That's a tough one. So many tools are indispensable in the kitchen. I guess I'd have to give special mention to my food processor.
Funniest kitchen incident?
My very first job in the food business was as a waiter in a Mexican restaurant during college. One morning while prepping for lunch I inadvertently filled all the salt shakers with sugar. We didn't find out till countless lunchtime guests started sprinkling their food with sucrose.
Favorite food to cook with?
That would have to be red meat. I'm an ardent carnivore.
When at home, what do you like to eat?
I like a wide variety of foods but if I really had to narrow it down, nothing beats a big juicy steak.
Thanks for the interview.
You can also mind some of Chef Mark's recipes at SeekingSources.com
