"I have had the privilege of knowing Chef Paul Sorgule for nearly 25 years. In that time I have met few hospitality professionals that consistently demonstrate his exacting standards, his commitment to the hospitality and education industries, and his push for advanced learning and knowledge of current and developing trends. Chef Sorgule has the strongest work ethic and takes great pride in his service to his peers, clients and partners. Time and again, Chef Sorgule utilized his broad based industry and educational experiences to improve systems, create manageable work flows and deliver analytics and results geared towards targeted operational goals.
With Chef Sorgule at the helm of Harvest America Ventures there is no doubt your operation will learn from his direct feedback, plans to action and his attention to detail. Paul's expertise is so unique, and my comfort level is so high with his deliverables, that I have directed my own consulting clients toward his company so that they would be best served for the outcomes sought."
Chef Curtiss S. Hemm
Pink Ribbon Cooking
Former Dean of Culinary Arts - New England Culinary Institute
I met Paul when I was the Director of Accreditation for the American Culinary Federation. When we visited his program at Paul Smith's College, it was apparent that he had organized and led his fellow instructors in developing one of the premier programs in the U.S. They had a well-developed curriculum, a hotel property for internships, a national presence with their graduates and within the industry, and a passion for what they offered.
Paul encouraged me to follow him in an Executive Leader Graduate Program at the Rochester Institute of Technology which specialized in service management. We studied with some of the best minds in the country who were developing theories on not only team management and scenario planning, but also were helping experienced professionals in the class look at their own operations to critically assess and then develop solid strategic plans.
Later Paul took an extraordinary step of returning to industry when he worked at an acclaimed resort in the Adirondacks of New York as their Executive Chef. By "stepping back" to get his hands in the industry, he had an opportunity to witness firsthand, what was expected of contemporary education in order to be successful in the field.
Both education and industry are now fortunate to have Paul available to share his years of experience in classrooms and restaurant operations. I highly recommend Paul as someone who is thoughtful, experienced, far-thinking, and realistic as to what is needed in order to have a fulfilling career in hospitality.
Mary Petersen, MS
President, The Center for the Advancement of Foodservice Education (CAFE')
Executive Editor: "The Gold Medal Classroom"
959 Melvin Road
Annapolis, MD 21403
"Paul is an academic visionary of integrity and enormous energy. Over the course of a career, you encounter in many places individual professionals you'd like to collect in one place for a powerhouse executive team. Paul is one of those professionals."
Consultant - Frank A. Casagrande Consulting, LLC
Former Interim President, New England Culinary Institute
"Paul is the utmost professional in the fields of education and culinary arts. His dedication to students and the industry is to be admired. Paul has demonstrated that he understands what we all strive for--which is to provide a solid foundation for young people seeking a career in the restaurant industry. I highly recommend Paul and consider myself fortunate to call him a colleague."
Culinary Education and Development
Former Executive Director - New York State Restaurant Association Education Foundation
Former National Director - Pro Start, National Restaurant Association