May 4, 2021

Chef Paul Sorgule

Chef Paul Sorgule

Paul Sorgule is a seasoned food service professional with decades of experience as a chef, restaurateur, food and beverage manager, educator and culinary college administrator. In 1988 as a member of the New England Culinary Olympic Team he was awarded a gold medal at the Olympic competition in Frankfurt, Germany. In 2001 he was recognized…

Transcript

Paul Sorgule is a seasoned food service professional with decades of experience as a chef, restaurateur, food and beverage manager, educator, and culinary college administrator. In 1988 as a member of the New England Culinary Olympic Team he was awarded a gold medal at the Olympic competition in Frankfurt, Germany. In 2001 he was recognized…

Chef Paul Sorgule

Chef Paul Sorgule is a seasoned veteran of both quality restaurant operations and culinary education administration. Sorgule is the founder and president of a restaurant and culinary school consulting firm: Harvest America Ventures, LLC (www.harvestamericaventures.com), providing menu-planning, systems development, training and quality assessment for restaurants, hotels and resorts as well as assistance in curriculum development and faculty training for secondary and post-secondary institutions.

Chef Sorgule served as Executive Chef of the Mirror Lake Inn, helping to bring the fourth diamond recognition for the Inn’s restaurant – The View. He held the position of Dean of Culinary Arts and Hospitality Management at Paul Smith’s College for 26 years where he developed associate and baccalaureate degrees in both disciplines. Most recently, Sorgule served as Vice President of Culinary Education at the New England Culinary Institute in Montpelier, Vermont.

In 1988, as a member of the New England Culinary Olympic Team, Chef Sorgule was awarded a gold medal at the Culinary Olympics in Frankfurt, Germany. In 2001, the American Culinary Federation (ACF) recognized Chef Sorgule as the National Culinary Educator of the Year.

In 2008, Chef Sorgule was invited to bring the Mirror Lake Inn Culinary Team to cook at the prestigious James Beard House in New York City. Additionally, he served as a member of the ACF Accrediting Commission, chair of the Education Services Committee for the ACF and board member for the Research Chefs Association (RCA).

Sorgule earned a Master’s Degree in Hospitality/Service Management from the Rochester Institute of Technology. He is the author of 2007 and 2014 books entitled: In the Shadow of Cooks, and The Event That Changed Everything, publishes weekly blog posts for the industry through www.harvestamericacues.com, and is commissioned to write for numerous other professional organizations.

psorgule@hotmail.com