Alain Sailhac

Dean Emeritus

The Outstanding Culinary Artist
At the International Culinary Center, Chef Alain can’t be missed. He’s everywhere. Stopping by classrooms. Counseling students, one on one. Always inspiring our staff and students to reach for excellence and attain it. Chef Alain began his distinguished career in France, cooked his way around the world, and ultimately took New York’s restaurant scene by storm. He helped Le Cygne capture four stars from the New York Times and brought fame, fortune and a three-star rating to the legendary Manhattan restaurant Le Cirque. Here, he trained some of today’s culinary stars, including David Bouley, Rick Moonen and Terrance Brennan. In 1991 he focused his colossal talent and experience on inspiring and training the students of the International Culinary Center. In 1997 Chef Alain received the Silver Toque when he was named the Chef of the Year by the Maîtres Cuisiniers de France (Master Chefs of France), an award that places him among the world’s outstanding culinary artists. He also has been awarded the prestigious Chevalier du Mérite Agricole and in 2003 was inducted into the Who’s Who of Food and Beverage in America by the James Beard Foundation.

Chef Alain is passionate about sharing his knowledge and continues to be a guiding force in American cuisine by mentoring the next generations of chefs.

Accolades and Achievements

  • Helped Le Cygne capture four stars from the New York Times
  • Helped the legendary Le Cirque achieve fame and capture a three-star rating
  • Ordre National du Mérite (National Order of Merit Award)
  • Chevalier du Mérite Agricole
  • James Beard Foundation, Who’s Who of Food and Beverage in America
  • Silver Spoon Award, Food Arts magazine
  • Silver Toque Chef of the Year, Maîtres Cuisiniers de France (Master Chefs of France)
COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

Cesare Casella

Dean of Italian Studies

Cesare Casella’s point of view that ingredient simplicity and freshness is the heart of Italian cuisine is what has made him one of New York City’s most renowned and sought-after Italian chefs. His entrée into the culinary world began at age 14, when he enrolled in the Culinary Institute Ferdinando Martiniat, and following graduation transformed his family’s restaurant, Vipore, from a local hangout into a well-known regional destination—earning it a Michelin star in 1993. Upon his arrival in New York, Chef Casella was named executive chef of New York’s Coco Pazzo and soon launched a sister restaurant, Il Toscanaccio. In March 2001, he opened his first solo restaurant, the critically acclaimed Beppe, followed by Maremma in 2005. It was also at this time that Chef Casella brought his vision and expertise to the students of the International Culinary Center as its Dean of Italian Studies, designing the curricula for the Italian Culinary Experience—a comprehensive study-abroad training program in Italian cuisine, culture, and language.

His passion for his craft and innovative Italian recipes have extended his reach outside the New York area with the publication of multiple books, appearances on Iron Chef,Best Thing I Ever Ate, No Reservations, Food Porn, Top Chef, and Martha Stewart Living, and features in the New York Times, Wall Street Journal, New York, Food & Wine, Bon Appétit,Gourmet, and Men’s Health. Chef Casella is also active in the non-profit arena, promoting nutrition, sustainability, and other causes through his involvement in the Center for Discovery, City Harvest, Autism Speaks, Slow Food USA, Chef’s Collaborative, and the Seafood Alliance. Today, in addition to his role as Dean of Italian Studies at the International Culinary Center, he is the executive chef/partner of Salumeria Rosi, an salumi shop and restaurant with locations in New York and Paris—where the beauty and importance of ingredients is celebrated in an intimate and focused way—and the ingredient import company, the Republic of Beans.

Accolades and Achievements

  • Earned Michelin star at Vipore
  • Silver Spoon Award, Food Arts magazine
  • Named one of New York City’s 17 Greatest Chefs by the Village Voice
  • Founder of the International Day of Italian Cuisine
  • Vice President and US delegate, itchefs, Gruppo Virtuale Cuochi Italiani
  • Distinguished Service Award, Italian Trade Commission
  • Green Shovel Award, Center for Discovery
  • Senior manager, DaVinci Project, Center for Discovery
COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

André Soltner

Dean of Classic Studies

The First Celebrity Chef
Chef André began his career at the age of 15 at the Hôtel du Parc, Mulhouse, in his native Alsace, and later became chef-owner of New York City’s legendary Lutèce, which achieved a four-star rating from the New York Times. Chef André has received more than 25 awards, including the prestigious Meilleurs Ouvriers de France, Officier du Mérite National, Chevalier du Mérite Agricole, James Beard Foundation Lifetime Achievement Award, and, most recently, Légion d’Honneur. The co-author of The Lutèce Cookbook, Chef André has served for more than 20 years as Délegué Général of the Master Chefs of France. Chef André joined the International Culinary Center in 1995.

Accolades and Achievements

  • Led Lutèce to a four-star rating from the New York Times
  • Légion d’Honneur
  • Lauréat du Concours du Meilleur Ouvrier de France (MOF)
  • Officier du Mérite
  • National Chevalier du Mérite Agricole
  • James Beard Foundation, Lifetime Achievement Award
  • Co-author of The Lutèce Cookbook
  • Has served for more than 20 years as Délegué Général of the Master Chefs of France
COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

David Kinch

Dean

A recipient of the Best Chefs in America award for the Pacific region from the James Beard Foundation and awarded two Michelin stars for five consecutive years, David Kinch is creating a legacy in the advancement of California cuisine in the 21st century. At Manresa, his restaurant in Los Gatos, California, where he is executive chef and proprietor, his philosophy is fostered by the terroir or “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied in France, Spain, Germany, Japan, and the United States.

In 2006, he formed an exclusive partnership with Cynthia Sandberg of Love Apple Farm in the Santa Cruz Mountains, which supplies Manresa with year-round provisions and vegetables grown using biodynamic practices. By sustainably producing his own vegetables, he is creating a closed circle among guests, the garden and his highly personal cuisine.

Accolades and Achievements

  • James Beard Foundation Award, Best Chefs in America for the Pacific region
  • Two Michelin® stars for Manresa for six consecutive years
    2011 Chef of the Year, GQ
  • Leader and innovator among chefs practicing sustainability
COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

dean-jacques-pepin

Dean of Special Programs

Dazzling. Informative. Inspiring. Chef Pépin’s demonstrations are events unto themselves. With his combination of personal warmth, humor, and extraordinary experience and knowledge, he has been a powerful presenter and priceless resource at the International Culinary Center since 1988. Prior to moving to the United States, Chef Pépin served as personal chef to Charles de Gaulle.

In America he worked at the famed Le Pavillon before mastering the nuances of mass production, marketing, food chemistry, and American food tastes working in research and development for the Howard Johnson Company. One of the best known culinary teachers in the world, he’s earned a place in the James Beard Foundation’s Cookbook Hall of Fame, captured the foundation’s Who’s Who of Food and Beverage in America, been recognized for Best TV Cooking Segment and Best Culinary Video, and earned the foundation’s Lifetime Achievement Award in 2005.

Chef Pépin won a daytime Emmy award for a television show he co-hosted with Julia Child and is among an elite group that has received the Chevalier de L’Ordre des Arts et des Lettres and Chevalier de L’Ordre du Mérite Agricole, two of the highest honors bestowed by the French government.

The founder of the American Institute of Wine and Food, Pépin has influenced the global culinary community time and again with over twenty cookbooks and numerous television series, including his latest nationally-airing television series Jacques Pépin: Heart & Soul and accompanying companion cookbook, Jacques Pépin Heart & Soul in the Kitchen, both out in Fall 2015. Most importantly, Pépin shares his knowledge and expertise through teaching at the International Culinary Center.

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread