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Clark Wolf

Clark Wolf
Scott Mitchell

Clark Wolf

Clark Wolf has more than 25 years of experience in the food industry and is the founder and president of Clark Wolf Company, a New-York based food and restaurant consulting firm. His clients include major hotel companies like Loews and Sheraton, venerable institutions like The Kennedy Center, Lincoln Center, and the Guggenheim Museum, and restaurants like Smith & Wollensky and Bradley Ogden at Caesar's Palace. He is a contributing authority to Food Arts magazine, and has written for Forbes and Cook's Magazine; he was The Cheese Wizard on AOL's website, Thrive. Wolf has appeared on CNN, Food Network and CNBC. He lectures and gives seminars to chefs' associations,... Read full bio

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American Cheeses is now available in Trade Paperback
Feb 20, 2012
American Cheeses will be released on February 20, 2012 in Trade Paperback
Feb 20, 2012
American Cheeses will be released on December 09, 2008 in Hardcover
Dec 09, 2008
American Cheeses is now available in Hardcover
Dec 09, 2008
Excerpt:
Table of Contents from American Cheeses
Prior to Dec 19, 2008

Authors on the Web

James Beard cookbook finalists announced
Modesto Bee, March 25, 2013
...Davies (Viking Studio) Reference and Scholarship "101 Classic Cookbooks: 501 Classic Reci�pes," by Marvin J. Taylor and Clark Wolf (Rizzoli New York) "The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from...
Diner’s Journal Blog: The Most Important Recipes from the Most Important Cookbooks of a Century
New York Times, December 13, 2012
...some consider the most important cookbooks in a century, but also features the best recipes from each one. Clark Wolf, a co-editor of the anthology, published jointly by Rizzoli and New York University, says that the hardest part of the multiyear...
The Most Important Recipes from the Most Important Cookbooks of a Century
New York Times, December 13, 2012
...consider the most important cookbooks in a century, but it also features the best recipes from each one. Clark Wolf, a co-editor of the anthology, published jointly by Rizzoli and New York University, says that the hardest part of the multi-year...
Coming Soon - The Routledge Companion to Social and Political Philosophy
Eversheds, October 9, 2012
...Needs and Distributive Justice Gillian Brock 42. Capabilities and Social Justice Ingrid Robeyns 43. Justice and Future Generations Clark Wolf Part 5: The National State and Beyond 44. Nationalism Margaret Moore 45. Cosmopolitanism and Human Rights David...
Now Available: The Routledge Companion to Philosophy of Law
Eversheds, August 15, 2012
...International Institutions Thomas Christiano 3.8 Environmental Law 3.8.1 Environmental Ethics, Future Generations and Environmental Law Clark Wolf 3.9 Constitutionalism 3.9.1 Judicial Review of Legislation Jeremy Waldron 3.9.2 Constitutional...
Julia Child is gone but still popular in her centenary year
USA Today, August 6, 2012
...American Institute of Wine and Food 30 years ago. It now has 22 chapters with 3,000 members. Clark Wolf, a restaurant consultant and owner of Clark Wolf Consulting, was in on AIWF's ground floor with her in the early '80s. "She was always in the...
U.S. food writer Marion Cunningham dies, age 90
Reuters via Yahoo!, July 12, 2012
...debilitating effects of Alzheimer's and had been living at an assisted-care facility. Her friend and restaurant consultant Clark Wolf confirmed her death. "She's the one who made cooking at home honorable," Wolf told Reuters. "She was also this kind of...
NC chefs target simple items for menu offerings
Worcester Telegram & Gazette, January 16, 2013
...in Manhattan. Also in New York City, diners can find eateries devoted to meatballs, parmesan sandwiches and pies. Clark Wolf, a New York City-based restaurant consultant, isn't surprised by the trend. It's based in part on the recession. "Simple has...
Cooking up the next kale
Pocono Record, January 16, 2013
..."We'll begin calling chicken by their varieties and, maybe, begin noticing the difference in flavors," says Clark Wolf, a restaurant consultant and trend spotter. In fact, Bret Thorn, senior food editor at Nation's Restaurant News, said it's here,...
NC chefs target simple items for menu offerings
Star News Online, January 16, 2013
...in Manhattan. Also in New York City, diners can find eateries devoted to meatballs, parmesan sandwiches and pies. Clark Wolf, a New York City-based restaurant consultant, isn't surprised by the trend. It's based in part on the recession. "Simple has...
NC chefs target simple items for menu offerings
Lexington Dispatch, January 16, 2013
...in Manhattan. Also in New York City, diners can find eateries devoted to meatballs, parmesan sandwiches and pies. Clark Wolf, a New York City-based restaurant consultant, isn't surprised by the trend. It's based in part on the recession. "Simple has...
NC chefs target simple items for menu offerings
Press Democrat, January 16, 2013
...in Manhattan. Also in New York City, diners can find eateries devoted to meatballs, parmesan sandwiches and pies. Clark Wolf, a New York City-based restaurant consultant, isn't surprised by the trend. It's based in part on the recession. "Simple has...
NC chefs target simple items for menu offerings
Myrtle Beach Sun News, January 16, 2013
...in Manhattan. Also in New York City, diners can find eateries devoted to meatballs, parmesan sandwiches and pies. Clark Wolf, a New York City-based restaurant consultant, isn't surprised by the trend. It's based in part on the recession. "Simple has...
NC chefs target simple items for menu offerings
Fort Mills Times, January 16, 2013
...in Manhattan. Also in New York City, diners can find eateries devoted to meatballs, parmesan sandwiches and pies. Clark Wolf, a New York City-based restaurant consultant, isn't surprised by the trend. It's based in part on the recession. "Simple has...