Alain Sailhac

ALAIN SAILHAC

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DEAN EMERITUS – CHEF ALAIN SAILHAC

“We guide the students to learn and be confident; to be in many kitchens and to understand the language of the kitchen.” – Master Chef Alain Sailhac

Roaming the halls of the International Culinary Center in New York City, it is impossible to ignore the tremendous presence of Master Chef Alain Sailhac in the classroom kitchens.  On any given day, the Executive Vice President and Dean Emeritus can be seen inspiring students and staff alike to strive for and attain greatness. To fully understand the magnitude of learning from Sailhac, one must fully educate themselves on his rich 67-year history in the culinary world.

Beginning his culinary studies at only 14, Alain Sailhac started as an apprentice at the Capion restaurant in his small hometown of Millau, France.  This led to various stints throughout Paris, Corfu, Rhodes and Guadeloupe before landing the sous chef position at the Michelin Guide two-star Château de Larraldia. Upon arriving to New York City in 1965, Sailhac quickly became established as chef de cuisine at Le Mistral and Le Manoir, two top-tier French fine dining establishments. Following his introduction to the New York dining scene, Sailhac moved on to curate the cuisine at several Parisian hotels and restaurants, including executive chef at l’Hôtel Royal in New Caledonia and at Le Perroquet in Chicago.

Returning to New York City in 1974 to work at Le Cygne, Chef Sailhac became ‘The Original Four-Star Chef’ when aiding the restaurant to receive the first-ever highly coveted rating of four stars from The New York Times in 1977. However, his true impact on American fine dining cuisine occurred during 1978 through 1986, while executive chef at Le Cirque.  As executive chef, he served the crème de la crème of the entertainment and political industries including everyone from Frank Sinatra to Barbara Walters, Jackie Kennedy to Princess Grace. It was also at Le Cirque where Sailhac, along with owner Sirio Maccioni, developed their own version of the classic crème brûlée.  And following that dessert reincarnation Sailhac says, “It was copied by everybody in the world.” Before joining The French Culinary Institute as Dean of Culinary Studies in 1991, Sailhac was also the executive chef of 21 Club, culinary director at the Plaza Hotel and even a consultant to the Regency Hotel.

After being presented with the Silver Spoon Award for sterling performance along with his wife Arlene by Food Arts, Sailhac shared his how he is able to translate his passion for French cuisine in the American kitchen. ”My mission at FCI has been to teach what’s best about French cuisine, to fill students with passion and pride for the profession,” says Sailhac. “When I first came to America in 1965, there were Germans, Swiss, French, Italians, and Latinos in the kitchen. Now, there are Americans—lots of them, and talented, too. At FCI, we’ve contributed to that.”

Everyone from chef instructors to students and faculty of the International Culinary Center, all recognize the extraordinary value of seeing Dean Emeritus active throughout the school.  Since becoming a pivotal member of the institution, Chef Alain has preserved set a classical and professional tone in the classroom, mentoring many of the chef instructors that students at the ICC learn from on a daily basis.

 “Chef Alain is an extraordinary teacher. He has had such a profound effect on culinary students and professional chefs for decades, having molded so many chefs in his restaurant kitchens and students at ICC.”  –  ICC President, Erik Murnighan

Sailhac’s passion for culinary arts and years of immersive mentorship have helped to shape the careers of some of the world’s most recognized modern chefs, even beyond ICC. Geoffrey Zakarian, restaurateur of New York City hotspots The Lambs Club and The National, was mentored under Chef Alain Sailhac during his first restaurant position at Le Cirque from Sous Chef to Chef de Cuisine. Last year, Zakarian revisited his early years with Sailhac to USA Today during a mentorship event at The Lambs Club, which attributes everything he knows to his time at Le Cirque.

“I followed him like a baby duck followed his mom, whatever he was doing, I would watch and I would suck his brain, literally, to get his information.”Chef and Restaurateur Geoffrey Zakarian

Today, Sailhac remains an indispensible asset to students as a mentor to hundreds of students during his tenure at ICC. At the young age of 80, the master chef holds a treasure trove of knowledge, and is still passionate about sharing that with every student and graduate who’ve had the honor of being guided by the French culinary master.

DID YOU KNOW?
  • The Original Four Star Chef” – Sailhac helped Le Cygne receive the first-ever four star rating fromThe New York Times in 1977
  • Chef Alain appeared on Late Night with David Letterman in 1984
  • In 1997, Sailhac received the Silver Toque after he was named Chef of the Year by the Maîtres Cuisiniers de France (Master Chefs of France),
  • 2003 recipient of “Who’s Who in Food and Beverage in America” Award from James Beard Foundation
  • 2004 recipient of Ordre National du Mérite (National Order of Merit Award)
  • Received Silver Spoon Award for sterling performance in 2003 with wife Arlene Feltman-Sailhac
  • Active member of numerous prestigious culinary organizations, including the Maîtres Cuisiniers de France and the Société Culinaire Philanthropique.
COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
12/08/2016 - 6:00 pm - 8:00 pm -

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

12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

Cesare Casella

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

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

12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

André Soltner

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

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

12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

David Kinch

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

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

12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

dean-jacques-pepin

JACQUES PÉPIN

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

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

12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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