PLAN BETTER,
TRAIN HARDER

About Us - Who is Harvest America

HARVEST AMERICA is a network of seasoned food service professionals who collectively have the ability to provide any service that an up and coming restaurateur may need.  This network covers all typical issues faced by a chef/owner as they set the stage for a successful restaurant venture.


HARVEST AMERICA'S network includes individuals with backgrounds in Concept Design, Menu Development and Testing, Cost Controls, Cooks Training, Server Training, Service Quality Measurement, Kitchen Design, Point of Sale Information Technology, Interior Design, Plating Design and Food Photography, Staffing Through Culinary and Hospitality Internships, Wine Training and more.


HARVEST AMERICA also provides services to small culinary schools in need of assistance with curriculum development and organization of internship programs.

THE HARVEST AMERICA NETWORK

Chef Paul Sorgule, MS, AAC - president
A seasoned veteran with over 40 years of experience in the food industry. Chef Paul has a master's degree in Hospitality/Service Management from Rochester Institute of Technology, is a member of the American Academy of Chefs, attained national prominence as a member of the award winning New England Culinary Olympic Team, has served as Executive Chef for a Four-Diamond Resort, Director of Food and Beverage, Restaurant Manager, Culinary Educator and Vice President of Culinary Education at a prominent culinary institute.  In 2001 he was recognized as the national Culinary Educator of the Year by the American Culinary Federation.  He was invited to cook at the James Beard House in 2008 and is author of: "In the Shadow of Cooks", a novel.
THE NETWORK of PROFESSIONALS


Kenneth Weissberg, JD - International Legal Consultant
Sharon Sorgule, MA, RD, CDE - Registered Dietitian, Certified Diabetes Educator
Erika Sorgule - Interior Design Specialist
Richard Zloty - Point of Sale Systems
Robin Schempp - Product Development Through "The Right Stuff Enterprises"
Kristin Parker - Food Photography
Curtiss Hemm - eLearning Specialist for Corporate Training and Development
Tracey Caponera, MS - Internship Development, Service Training
Kevin O'Donnell, BS - Wine specialist, Hotel Operations, Restaurant Management

"Nobody can prevent you from choosing to be exceptional." Mark Sanborn

Paul Sorgule is a 2013 and 2014 Best Chef America honoree, winner of a Gold Medal in the 1988 Culinary Olympics in Frankfurt, Germany as a member of the New England Culinary Team and was recognized in 2001 by the American Culinary Federation as the National Culinary Educator of the Year.