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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CHEFS AND COOKS: A GUIDE TO BUILDING YOUR BRAND AND CAREER
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TECHNOLOGY AND RESTAURANT CULTURE (part two)
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TECHNOLOGY AND RESTAURANT CULTURE
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GOOD IS NEVER GOOD ENOUGH
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THE BEST PATH TO CHEFDOM
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A CHEF’S HARD DAY’S NIGHT
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GREAT BREAD IS THE DIFFERENCE MAKER
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THE KITCHEN IS THE GREAT EQUALIZER
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A CULTURE OF QUALITY
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YOU THINK YOU KNOW HOW TO BE A CHEF
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THE TEN KEYS TO RESTAURANT SUCCESS – POST PANDEMIC
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THEY JUST DON’T GET IT
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TO THOSE WHO LOVE GREAT FOOD & BEVERAGE:
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DON’T PAINT THE BUSINESS WITH THE SAME BRUSH
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THE 100 HOUR RULE – SEEKING TO BE GREAT
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THE BOND OF COOKS
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THAT ELUSIVE THING CALLED PERFECTION
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A GOOD DAYS WORK IN THE KITCHEN
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COOK WHAT and WHO YOU ARE
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MEMORIES OF WOW
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WOULD YOU SIGN YOUR WORK?
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COOK LIKE A CHAMPION
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AMERICAN COOKS – A CAST OF MILLIONS
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I SPEAK THROUGH COOKING
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IN PURSUIT OF THE CARROT
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A MOMENT IN TIME
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THE COOK’S ADRENALINE RUSH
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THE HANDSHAKE OF THE HOST DETERMINES THE FLAVOR OF THE ROAST
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COOKS – INVEST IN YOUR CAREER – REAP THE BENEFITS
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RE-THINKING EVERYTHING
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CELEBRATING CHRISTMAS & the NEW YEAR with RESTAURANT PEOPLE
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THE EXPERIENCE OF FLAVOR
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CREATING FOOD MEMORIES
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FULL HOUSE, ALL HANDS ON-DECK
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A DECEMBER KITCHEN
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THE SOUL OF A RESTAURANT
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A PROUD HISTORY FOR THE KITCHEN MAJORITY
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CHEFS – SIGN YOUR PLATES
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A RESTAURANTS HIGHER CALLING
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CHEFS AS DIPLOMATS
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CHEFS – ARE YOU READY FOR WINTER
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WRESTLING WITH BREAD AS A CONDIMENT
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TURN YOUR LIFE AROUND AS A COOK
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CIVILITY LOST
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RESTAURANTS – SWEAT THE DETAILS
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THE GIFTS OF FOOD AND COOKING – DON’T TAKE THEM FOR GRANTED
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SEASONS CHANGE AND SO DO I
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FOOD MOMENTS THAT CHANGED YOUR LIFE
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DO IT RIGHT
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