career
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WHY NOT BE EXCEPTIONAL
It’s a choice that we all have. A daily fork in the road to choose being great or mediocre, being average or noteworthy, world-class, or just getting by. Which will you choose? Yes, choose is the defining word. We all have the ability to be at the top of our game or to sit on… Continue reading
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SEEKING RESUMES OF TALENTED CHEFS, SOUS CHEFS & RESTAURANT MANAGERS
As a restaurant consultant I am constantly faced with finding the right team leaders for restaurants and resorts of all types. Harvest America Ventures is thus looking to build a strong portfolio of passionate, honest, talented chefs, sous chefs and managers who are interested in opportunities that may arise. I do not charge any fee… Continue reading
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A LETTER TO CULINARY SCHOOL GRADUATES
First and foremost allow me to congratulate you on accomplishing a significant goal: completing your degree. Know however that this is only the beginning of your culinary education. You have chosen to pursue a career in the greatest industry on the planet (yes, I do show a bit of bias), one that will provide you… Continue reading
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.