About the Author

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 by the American Culinary Federation as the Culinary Educator of the Year. As the Executive Chef of the renown Mirror Lake Inn Resort in Lake Placid, New York – he and his team earned the four-diamond award for the Inn’s restaurant – The View. In 2008 he was invited to cook at the James Beard House in New York City.  Sorgule served 26 years as the Dean of Culinary Arts and Hospitality Management at Paul Smith’s College and four years as the Vice President of New England Culinary Institute.  Currently, Sorgule is the founder and president of Harvest America Ventures, a consulting firm for restaurants and culinary arts programs. Sorgule is also honored to be an inducted member of the American Academy of Chefs.

Sorgule published his first book: In the Shadow of Cooks, in 2007and his first work of fiction: The Event That Changed Everything in 2015.  He resides in the Adirondacks of New York State with his wife of 40 years.

24 responses to “About the Author”

  1. Beautifully done, Paul, as with all that I have seen you do over these many years. No surprise to me. Best wishes on your continued efforts and successes.

    Your old friend.

    1. Thanks George. It would be great if others offer their input on articles so we can drive some helpful dialogue.

  2. Chef I’m impressed with the work you have done here. Thanks for some more inspiration.

    1. Thanks Matt. Tell your friends to chime in on articles. The more feedback, the better.

  3. Chef, Thanks for continuing to be a leader and inspiration.

  4. Kim de la Villefromoy Avatar
    Kim de la Villefromoy

    When I look at your shot I think of the cowboy figure Wyde Erp (or however you spell his name) Which translates to “it’s a great shot”

    Besides that I am glad I know you!

  5. Chef,
    I spent a short time at paul smiths in 1991_1992 and you have been such an inspiration to me and your teachings have helped me through this culinary journey I’ve been on for the past 20 years. I have held Executive chef positions at major hotels and now own my own food service management company. I want to thank you
    Chef Doyle Lewis

  6. Chef,
    I enjoyed the entire article, but it was the Reality Check paragraph that really sticks with me. I feel that paragraph could be the mission statement and core value of every restaurant and food service operation. It is who we are and what we do.

  7. I am so happy to have found your blog Chef. It’s really great.

    1. Thanks for the kind words Sarah. I love your website and focus. Cooking is a most honorable profession.

      Paul Sorgule

  8. Chef fantastic articles! Just discovered this page a few days ago. We have a culinary outfitter website and face book page, we post one of your articles about 4 days ago. Well let’s just say it was a big hit. The facebook page is Extreme Culinary Outfitters, it had 1,470 share, 604 likes, 35 comments and 199,000 people saw the post. Would love to hear back, Thank you.


  9. I love the watercolor effect… like a well-presented plate!

  10. Hi Chef,

    Very excellent collection of blog posts.



  11. Hi Chef,

    I could not find an e-mail link and since it looks like you moderate your posts I figured I’d contact you this way.

    We met many years ago at an ACF Consultative Forum in Orlando, I run a site Escoffier.com . I’m redoing the site, you can see the work in progress here- http://escoffier.com/new
    It’s not open to the general public yet, hope to go live about the middle of July.

    I would love your permission to run your great blog posts there as articles. Obviously I will give full attributes and back links to your site/sites and be honored to lost you in the contributors section. Please let me know of anything else I could offer.

    I don’t believe in posting without the author’s permission, and will not, but in any event I will continue to enjoy your work myself.

    All the best,


    1. George, I would be honored to share articles on your site. Feel free. Thanks, PaulPaul SorguleHarvest America Ventures, LLCwww.harvestamericaventures.compsorgule@hotmail.com BLOG: http://www.culinarycuesblog.wordpress.com

      Date: Wed, 2 Jul 2014 12:34:24 +0000 To: psorgule@hotmail.com

  12. Chef,

    Thank you for writing these. Enjoy every one of them.

  13. 30 years of Cooking honest Amazing food. Trained in Ireland, Most of my Career in Australia! 😃 We all have a story ? Mine is . Be honest with your Customer! They will repay you in kind👏

  14. Chef, would you agree to be a guest on my show, Chef Life Radio; I really resonate with a lot of what you say and I think it would be a great episode

    1. I would be happy to. Out of town right now, let me know of possible dates, format, topic, etc.

      Paul Sorgule

  15. A pleasure to read!

  16. Chef,

    I am a culinary educator and a veteran of over 30 in the hospitality industry. I have been receiving your blog for about 2 years now and I cannot tell you how inspirational you are. I have shared many passages as well as articles for my classes. I don’t have much else to say except that I am a fan and will continue to share your posts as well as inspire my students as you inspire me.

  17. Chef, it was a pleasure to work with you at NECI. I just found your blog. I have been cooking now for seven years since leaving NECI and loving it. Once it’s in your blood you are done, I think it was you who said this to me. My very best to you. I loved your book.

    Dr. Andrea Silva McManus

  18. Michael JOHNSON Avatar
    Michael JOHNSON

    There hasn’t been 0ne article that I’ve read that wasn’t spot on, full of insight, gathered from life’s experience and %100 backed up with integrity. Now that I’ve transitioned from 28 plus years in the kitchen to the distributor side of our industry did I truly see a decline in basic work ethic. From my perspective being a successful Chef is all about the process and the learning never stops and if a person just embraces a simple term (mise en place) then as time goes by you learn to appreciate it as a craft more so than just a job. I remember as a kid coming up in the kitchen came with a basic rule I’ve had drilled into me ,and the older hands wouldn’t trust you taking care of the simplest stock, until you (earned your salt). I feel like that’s a rare gem to see these days. Thank you for the wisdom.

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About Me

PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.


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