This is Chef Sorgule's second novel. In 2007 he published "In the Shadow of Cooks", an autobiography that paralleled his career as a chef, restaurant manager, culinary competitor and educator. His current novel, a work of fiction, takes place in Buffalo, New Orleans, The Adirondack Mountains, New York City and the food epicenter of Vermont. It is a compelling story of life behind the line and how man's impact on the environment could change everyone's lives. The book is scheduled for release in late 2014.