Episode 2: For the Future of Restaurants, Tomorrow Begins Today with Chef Paul Sorgule of Harvest America Ventures
In this episode, Ragnar talks with Chef Paul Sorgule, President of
Harvest America Ventures, exploring COVID-19’s impact on the restaurant
Paul Sorgule, MS, AAC, is the president of Harvest America Ventures, a consulting firm for restaurants and culinary arts programs. An avid competitor, Chef Sorgule was a member of the New England Culinary Olympic Team that earned an individual and overall team gold medal at the Culinary Olympics in Frankfurt, Germany, in 1988. He has been invited to cook at the James Beard House in New York City, served 26 years as the Dean of Culinary Arts and Hospitality Management at Paul Smith’s College and served as the Vice President of the New England Culinary Institute and was honored as the ACF Chef Educator of the Year in 2001. He is also an Executive Chef for the four-diamond Mirror Lake Inn Resort and Spa.
“Breaking bread is a common language that unites people of all races,
genders, nationalities and educational and economic backgrounds… To this end,
our global recovery from this current crisis will require that our
communications through food be restored.” – Chef Paul Sorgule
How can chefs prepare for the future in these days of uncertainty? One
thing is for sure: we will not be going back to business as usual. Chef Paul provides guidance
on what to expect, potential solutions, and more.
Tune in for tips on how to
be proactive in preparing for re-opening and
insights on the short and long term implications of coronavirus for
Worldchefs developed a COVID-19 Resource Hub to help chefs navigate these challenging times.Harvest America Ventures authors a fantastic chef blog, Culinary Cues. Their Daily Breath blog posts offer chefs lockdown tips, advice on getting kitchens ready for post COVID-19, and an uplifting perspective on just how important the culinary profession is to humanity.Chef Sorgule has also published two books: The Event that Changed Everything is a novel about “cooks, chefs, restaurant life, farming, relationships, and environmental consciousness.” In the Shadow of Cooks is an autobiography that parallels his career as a chef, restaurant manager, culinary competitor, and educator. Want to win a FREE GIFT? Subscribe and leave a review to enter to win.
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