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.

  22 comments for “About the Author

  1. George
    July 18, 2012 at 9:18 pm

    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.

    • July 21, 2012 at 12:13 pm

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

  2. Matthew
    July 21, 2012 at 12:09 pm

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

    • July 21, 2012 at 12:12 pm

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

  3. July 22, 2012 at 5:52 pm

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

  4. Kim de la Villefromoy
    July 25, 2012 at 2:14 am

    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. doyle lewis
    April 2, 2013 at 8:27 pm

    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. Derek B
    March 5, 2014 at 3:06 am

    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. April 14, 2014 at 10:30 pm

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

    • April 14, 2014 at 10:50 pm

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

      Paul Sorgule

  8. Matt
    April 25, 2014 at 3:21 pm

    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. June 30, 2014 at 8:10 pm

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

  10. July 2, 2014 at 12:21 pm

    Hi Chef,

    Very excellent collection of blog posts.

    Cheers,

    George

  11. July 2, 2014 at 12:34 pm

    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,

    George

  12. Michael Losik
    October 16, 2014 at 5:13 pm

    Chef,

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

  13. Mon
    March 15, 2015 at 8:13 am

    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. May 7, 2016 at 6:35 pm

    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
    http://Www.chefliferadio.com

  15. Michael Kelly
    September 22, 2016 at 5:33 am

    A pleasure to read!

  16. Joshua Young
    January 4, 2017 at 5:52 pm

    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.

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