This interview was originally published by the ACF Sizzle Magazine, Winter 2017 edition. Written by Stacy Gammill. 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…
What started as a local boardwalk eatery now claims to be the fastest-growing doughnut shop in the U.S. “Duck Donuts” first opened in Duck, North Carolina in 2007. In just 10 years this franchise has opened over 167 stores, predominately along the East Coast. Dozens more stores across the nation are prepared for a grand opening.…
Although the risks and warnings of the Salmonella disease feel like “old news,” food safety is still a highly overlooked issue in most restaurant kitchens. If you read our previous article shared from the Food Network, “25 Things Chefs Have Never Told You,” you’d realize that 75% of chefs admitted to seeing roaches in their…