Chef Randall Sansom, a twenty year veteran of the food service industry, is an instructor at Le Cordon Bleu College in Austin, Texas. Chef Sansom brings an innovative and entrepreneurial touch to teaching Restaurant Management and Operations. Career highlights include positions as Executive Chef and Food & Beverage Director at several prestigious country clubs in the Texas Hill Country, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Chef Sansom‘s experiences have taken him into almost every facet of the culinary industry including Hotels, Restaurants, Country Clubs, Retirement Communities, Catering and Research and Development.
For additional information visit www.chefsansom.com
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