THE HARVEST AMERICA NETWORK
Chef Paul Sorgule, MS, AAC - president
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.