Chef Sorgule has been involved in the Food Industry since 1968. During that time he has spent 29 years in Culinary Education and 14 years in operations holding positions as Executive Chef, Food and Beverage Director, Restaurant Manager, Food Operations Manager, Culinary Instructor, Dean of Hospitality and Culinary Arts, Vice President for Culinary Education at New England Culinary Institute and most recently â€“ president of Harvest America Ventures, a consulting/training firm for the foodservice industry.
In 1988, as a member of the New England Culinary Olympic Team he was awarded a gold medal at the Culinary Olympics in Frankfurt, Germany as well as designation as a member of the most outstanding team at that event. In 2001 Sorgule was recognized by the American Culinary Federation as the National Culinary Educator of the Year.
Chef Sorgule has served as the National Director of the American Culinary Federation’s Education Committee, served as a member of the ACF Accreditation Board and as a Board Member of the Research Chefs Association.
In 2007 he published his first book entitled: In the Shadow of Cooks by: iUniverse Publishers. He has a Masterâ€™s Degree in Hospitality and Service Management as well as a Bachelorâ€™s and Associateâ€™s Degree in the same area of study.
Sorgule lives in the Adirondackâ€™s of New York with his wife Sharon, a Registered Dietitian.Â He has three children who are all pursuing their own careers.
Stay Connected with Chef Paul Sorgule:
Blog, click here. http://culinarycuesblog.wordpress.com/
LinkedIn, click here.Â http://www.linkedin.com/pub/paul-sorgule/6/359/20b
Facebook, click here.Â http://www.facebook.com/psorgule