Overview

In 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill in San Francisco; in 1980 he became the manager of the San Francisco branch of the legendary Oakville Grocery. While the rest of America was on the verge of a decade of a morbid fear of

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9781451687903

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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, food professionals, cooking and food service students and industry groups from California to Paris on subjects ranging from food trends, speciality foods, retaurants and marketing to restaurant real estate and finance. Since 1996 he has served as Chair of the Advisory Committee to New York University's Department of Nutrtition.

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