A Cook on the Run

About the Book

Steve Wilson, is the young, rising star chef at one of New York City’s most exclusive clubs. In the wrong place at the wrong time, he hears discussions of criminal activity organized by a few members. Steve becomes a tenuous informant for the FBI leading to immersion in the government’s witness protection program. His journey turns his life around as he finds temporary homes in some of the most important culinary and cultural centers in the world always fearing for his life, wondering when his enemies will finally track him down. Meeting the love of his life, Chef Steve takes readers on a behind the scenes adventure through professional kitchens in New York City, France, Italy and the remote Adirondack Mountains of Northern New York State. The world is a complicated place of good and evil, those who have so much and those who have so very little, and those who are content and those who are filled with angst and fear. A Cook on the Run is a culinary journey and exposé of the world as it is.

About the Author

Paul Sorgule is a seasoned chef, culinary educator, and restaurant industry consultant with more than fifty years engaged in those fields. He held positions as Executive Chef, Food and Beverage Director, and Educator, as well as Dean of Culinary Arts and Vice President of Education at two prominent colleges. He is a multi-award-winning chef including gold medal winner at the Culinary Olympics in Frankfurt, Germany as a member of the 1988 New England Culinary Team. In 2001, the American Culinary Federation recognized him as the National Culinary Educator of the Year and in 2008 he was invited to cook at the James Beard House with his team from the four-diamond Mirror Lake Inn Resort. As a consultant, Sorgule has worked with culinary schools, private restaurants and resorts and a variety of food commodity boards from coast to coast. His industry blog: Harvest America Cues enjoys over two million views and CAFÉ Talks Podcast that he hosts (The Center for Advancement of Foodservice Education) is highly regarded by those in the field of culinary education. His previous novel: The Event That Changed Everything was released in 2015. Chef Sorgule earned a master’s degree in Hospitality and Service Management from the Rochester Institute of Technology. He lives in the Adirondack Mountains of New York State with his wife of fifty years and enjoys the success of their three children and time spent with their six incredible grandchildren. They enjoy an occasional meal at the Left Bank Café, a piece of pie from Noon Mark Diner, and hope that Adirondack wilderness life never changes.