Chef Paul is a seasoned veteran of both quality restaurant operationsand the field of culinary education. In 1988, as a member of the NewEngland Culinary Olympic Team, he was awarded a gold medal at theCulinary Olympics in Frankfurt, Germany. In 2001, the AmericanCulinary Federation recognized Chef Sorgule as the National Culinary Educator of the Year. In 2008, he was invited to bring the Mirror LakeInn Culinary Team to cook at the prestigious James Beard House in NewYork City. He is the author of a 2007 book entitled: In the Shadow ofCooks, through iUniverse Press.
Chef Sorgule has served as former Executive Chef of the Mirror LakeInn, helping to bring the fourth diamond recognition for the Inn’s food.He held the position of Dean of Culinary Arts at Paul Smith’s Collegeand most recently and later Vice President for Culinary Education atthe New England Culinary Institute in Vermont.
Chef Sorgule is now president of a restaurant consulting firm: HarvestAmerica Ventures (www.harvestamericaventures.com), that providesmenu-planning, systems development, training and quality assessmentfor restaurants, hotels and resorts.