Frequently quoted as an authority on a wide variety of food, restaurant and hospitality topics in major publications nationwide, including the New York Times, the Washington Post, The San Francisco Chronicle and Crain's New York, Clark Wolf has been called "The slam dunk, hit city food consultant" and "the well-known food consultant with the magic hands."

Wolf is constantly on the go, lecturing and giving seminars and keynote addresses to industry groups, food professionals and students, making frequent television and radio appearances, moderating panel discussions on trends, embarking on media tours and hosting one-on-one conversations with a who's who in food and restaurants, including most recently Thomas Keller of The French Laundry, Michael Bauer from The San Francisco Chronicle, Marian Burros from The New York Times and beloved cookbook author Marion Cunningham.

In addition to being a Contributing Authority to Food Arts magazine, Clark Wolf has written a regular cuisine and culture commentary column for Forbes Magazine.  He has been a Contributing Editor to Cook's Magazine and Mirabella,  a Consulting Editor of the Gourmet Retailer and Wine & Food Companion and Editorial Director of Spice, a Food and Beverage industry publication.

He is currently working on a book about America's Cheeses for Simon & Schuster.