ABOUT ME
Paul Sorgule is a seasoned chef, culinary educator, and industry consultant. These are his stories.
Harvest America Cues Blog is a line of communication between chef and cook, consultant and restaurateur. A portal of information about food and the people of food.
LATEST STORIES
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THE CHEF’S STRESS
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RESTAURANTS ADDRESSING PERCEPTIONS, EXCEEDING EXPECTATIONS
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RESTAURANT PRICING – A DIFFERENT APPROACH
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WHAT KIND OF CHEF ARE YOU (part two)
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THE TOP LINE DRIVES THE BOTTOM LINE
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THE VALUE DIFFERENCE IN RESTAURANTS
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MISSION CONTROL – WE HAVE A PROBLEM
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BRING BACK BLUE PLATE DINERS
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CHEFS – SIMPLY GREAT!
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CHEFS – ARE YOU READY TO “BE THERE”?
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THE BROTHER AND SISTERHOOD OF THE KITCHEN
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MAKING YOUR RESTAURANT STAND OUT IN A CROWDED MARKET
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THE WINTER OF A CHEF’S DISCONTENT
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PARSLEY, SAGE, ROSEMARY, AND THYME
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COOKS WHO CAN AUDIBLE ON THE LINE
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A RESTAURATEUR’S PLEDGE FOR SUCCESS IN 2026
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CHEFS – THE REASONS FOR DOING IT CORRECTLY
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THE IMPORTANCE OF WINE TO THE CULTURE OF FOOD
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KITCHEN WINS AND LOSSES
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CHEFS – HOW COMMITTED ARE YOU?
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A COOK’S HOLIDAY
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EMPATHY AND UNDERSTANDING ARE CRITICAL SKILLS FOR CHEFS
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RESTAURANTS – DON’T ACCEPT WEAK BUSINESS
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RESTAURANT CONCEPT CHOICES
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DOES YOUR RESTAURANT HAVE A CHANCE AT SUCCESS?
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CHEFS- THE IMPORTANCE OF BOREDOM
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MAKING YOUR DENT IN THE UNIVERSE
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ARE YOU EXCEPTIONAL?
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COOKING FROM JOB TO PASSION
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CULINARY CONTEXT AND TRADITION
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CHEFS – IT’S DIVERSITY THAT MAKES US INTERESTING
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ENGAGED IN LIFE
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A CRYSTAL BALL LOOK AT THE RESTAURANT BUSINESS OF TOMORROW
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CLICK TWICE BEFORE COOKING
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RESTAURANTS THRIVING IN A COMPETITIVE WORLD
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CHEF’S – PROTECT THE CRAFT
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A CHECKLIST TO RESTAURANT EXCELLENCE – Part One
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PROMISES MADE; PROMISES KEPT
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CHEFS – BE A ROLE MODEL
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“SHELTER ME, I WILL SHELTER YOU”
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THE CHEF’S SECRET INGREDIENT – CONTEXT
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STEPPING INTO PROFESSIONALISM
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SUMMER IS PURE TORTURE FOR COOKS
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ODE TO A CULINARY GRADUATE
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