Paul Sorgule

by Chef Paul Sorgule of Harvest America Ventures When a chef reflects on his or her major responsibilities, it would be hard to ignore the ever-present requirement to...

How can a restaurant strive for excellence regardless of price tag? Here are ten simple ideas to implement in any operation with an eye on excellence.

The chef can call up solutions to challenges as they arise, but she can’t be on every station helping with every dish. That's why the best chefs know that training and building their cooks' confidence is by far their most important job.

When you are part of the club of cooks and chefs, you are part of a unique group of hardworking, dedicated craftspeople. If you cook, you belong.

By Paul Sorgule, M.S., AAC Working 80 hours a week in a restaurant and viewing this as a badge of honor is misleading and not...

by Chef Paul Sorgule of Harvest America Ventures There was a best-selling book authored in 1996 by Richard Carlson titled Don’t Sweat the Small Stuff. Now I know,...

by Chef Paul Sorgule of Harvest America Ventures Anyone can be trained to assemble ingredients, follow a recipe and even present food in an attractive manner. To this...

by Chef Paul Sorgule of Harvest America Ventures There are many exciting, innovative things happening in the field of culinary arts from ethnic fusion to sous vide and...