Mirror Lake Inn's Executive Chef Publishes Book
Training the next wave of professionals
LAKE PLACID, N.Y. – Paul Sorgule, CCE, AAC, the Mirror Lake Inn Resort and Spa’s executive chef published a book recently which is ideal for those contemplating a career in culinary arts or those who currently teach individuals considering a career in this field. “In the Shadow of Cooks: How Come the Chicken Isn’t Getting Brown” reflects on his life as an educator and chef.
Chef Sorgule shares the story of his close bond with food, a bond that began at a young age working in restaurants. It led to hospitality college, various positions in restaurants from line cook to chef, 26 years of teaching and finally his current position as executive chef of the Mirror Lake Inn. Sorgule paints a vivid picture about a career that one rarely chooses but, as he says, more frequently chooses them. “This is a story of a network of common people from average backgrounds who shared a passion for food,” comments Chef Sorgule. “Food is a universal language, one that binds people of different beliefs and backgrounds, and can even bridge the gaps that culture tends to create.”
“In the Shadow of Cooks” was published by iUniverse and is available at www.iUniverse.com, www.amazon.com, www.barnesandnoble.com and www.borders.com.
About Paul Sorgule