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Being the Chef » About

About

Chef Randall SansomChef Randall Sansom


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

 

 

The information in this weblog is provided “AS IS” with no warranties, and confers no rights.

This weblog does not represent the thoughts, intentions, plans or strategies of my employer. It is solely my opinion.

Feel free to challenge me, disagree with me, or tell me I’m completely nuts in the comments section of each blog entry, but I reserve the right to delete any comment for any reason whatsoever (abusive, profane, rude, or anonymous comments) – so keep it polite, please.

5 Responses to "About"

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  2. Samantha says:

    This website has helped me greatly with a project for school, as I am a Culinary Student. I thank you kindly.

  3. Delaney says:

    This website has helped me with my career, and my path on becoming a better chef. I wish I could meet you in person so you could teach me your ways.

  4. PAULA says:

    Hello,
    thank you for your food cost recipe spreadshheet. WIll it save all of my stuff for me to print out. I cannot figure out how to add additional recipes.
    Thanks,
    Paula

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