At Escoffier Online we are all about community and like you have a passion for food.
Chef Randall Sansom
Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor's Degree in Culinary Management and an Associate's degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall'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.
Chef Cesar Herrera
Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad's friend's restaurant, by the time he was in High School he was a line cook at "1776 Restaurant" in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at "Pub on the Square," another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened "Genovese's Café," an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at "Docks Bar & Grill" located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, "Middleton's On Main" in Wauconda, IL, which in its first year was recognized as "Best New Restaurant in the Chicago land for 2012" and "Best Restaurant in Lake County" by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.
Chef Susie Wolak
Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.
Senior Admissions Representative | In my free time I spend a lot of time taking my dogs out hiking. During the weekends I like to spend that time with my nieces and nephews taking them out to parks and cool places like Chucky Cheeses. My favorite part of this job is when my students graduate and call me to tell me how great they are doing. Knowing that I had a part in that makes my day!
Instructional Designer | During my free time I enjoy seeing a show at one of Chicago's many improv theaters. If I had a little more free time, I'd like to get back on the stage! I miss musical improv. The greatest part of my job is that I love how much we are able to be creative in our work. I get to work with amazing chefs to build very interactive courses.
Instructional Designer | My favorite thing to do outside of work is to spend time with my husband and daughter. We're an adventurous group, so we're always on the move. I also like to have personal quiet time which only happens when I sneak away to run the trails through the local forest preserves. With instructional design, I get the opportunity to take a basic concept that students must learn and build creative and fun ways to make that happen. Learning is more than reading and taking an exam. It's about experimenting, sharing experiences, reflection, and trials and errors. Education is not a destination, it's a journey ... and the journey should be fun!
Student Services Associate | Lately I've been more of a home body so I enjoy spending as much time as I can with my two young nieces. However, I also enjoy hanging out with friends, going to dinner or even dancing. One of the greatest parts of my job is helping the Spanish students that really do need the help. It seems most just need someone to be patient with them and I feel completely rewarded when they express their gratitude towards me.
Senior Admissions Representative | During my free time, I like to sew. I recently made a baby quilt for a friend and a giant hamburger pillow for my daughter for Christmas. My favorite part of my job is hearing success stories. My students are so excited when they graduate. I recently had a student that was stuck in his line cook job for 12 years and then within 4 months of entering our program he was promoted to executive chef. I can help students turn their dreams into reality. Who wouldn't love that?
Student Services Specialist | I usually spend my free time hanging out with friends. Whether we're playing sports, videogames, or jamming to music we always find something to do. One of the reasons I enjoy working at Escoffier Online is because I get to come up with new ideas and features for making our programs more user-friendly and engaging. A great product is a good start, but I think long-term value comes more from its accessibility.
Tech Support and Program Development | When I'm not at work, I'm usually spending time with friends or family. My hobbies include studying martial arts, playing guitar, and I like to play video games in my free time. I'm not educated in culinary or baking arts, but I do like to bake often and have a few very good friends who are graduated from culinary universities. I really enjoy baking, and I find it very relaxing and rewarding, especially baking cakes. I've only been working here for a few weeks now, but so far my favorite part is the nature of the work I get to do. I've been doing content production, web design, technical writing, tech support, basically anything I've been asked to help with. What I like about this is that I get to learn things every day, and I get to see the contribution I make to the team I work with.
Admissions Representative | In my free time I like to give back to those less fortunate. Volunteering my time is important to me. The best part of my job is watching our students make progress and being a part of their joy and happiness when they achieve their goals.
Director of Admissions | During my free time I love to play with my adorable two year old son! My favorite part of my job is to help make others passions and dreams a reality. Many of my students have become my friends and some of them I talk to every day. Being there for them from start to finish is very important to me.
Tech Support and Program Development | During my free time I enjoy doing outdoor activities. The best part of my job is that I get to be creative and I thoroughly enjoy the work environment. The students are so passionate that it makes my job very easy. Their enthusiasm is contagious. It has been a real benefit for me working at an Online Culinary and Pastry school because, I too can learn. I could look at the recipe videos all day!
Admissions Representative | In my free time I sing in a local choral group. I enjoy spending time with my wife and two kids (read dogs). My favorite part of my job is the people. The team here at Escoffier is great to work with; however, the students are even more amazing. Being able to help them accomplish their goals is why I am excited to come to work every day.
Associate Instructional Designer | When I am not at work I usually like to be reading, hiking, camping, or gaming. My favorite part of working at Escoffier Online is being able to interact with all our students. It has been tremendous working on upgrading our products and designing new content for students so their schooling doesn't just have end after they graduate. We want to provide them with other paths they can take if they wish to continue their education.
Senior Admissions Representative | When I am not helping students pursue their passion for cooking and baking, I enjoy spending time with my family. The great thing about our 100 percent online and self-paced programs is that it allows students to cook and learn with their families. My favorite part of my job is when my students let me know how much they are enjoying the program. Hearing success stories from my students really brings great joy.
“Your program adds depth and great value to the precepts of quality culinary education, and we are excited to be able to promote your achievements.”