“My job is to think of new ingredients, equipment, and techniques for chefs. There are not many people with my job description in the world.” – Dave Arnold

Before becoming a culinary technology innovator, Dave Arnold attended Yale University, where he earned his B.A. in Philosophy as well as Columbia University’s School of the Arts, where he earned his M.F.A. in Performance Sculpture. Arnold was a man of many hats, having worked as a paralegal, performance artist, and pizza deliveryman.

As he wrote food science and machinery articles for Food Arts magazine, he caught the attention of editor, Michael Batterberry. Batterberry mentored Arnold and introduced him to the vast culinary world. In 2004, Arnold continued to educate himself on the culture, history, science, commerce, and production of food and drink by beginning plans to eventually open the Museum of Food and Drink (MOFAD). Arnold’s hobby became a profession in 2005 when The French Culinary Institute approached him to join the Culinary Technology Department.

While at FCI, Arnold taught food technology courses and helped young student chefs achieve their goals, using techniques and ingredients. In addition to experimenting with culinary and mixology tools, Arnold seeks for greater creativity. Dave Arnold created Cooking Issues, a radio show hosted via Heritage Radio Network, and broadcasted in the back of Roberta’s Pizza in Brooklyn every Tuesday afternoon. Listeners tune in to ask Dave questions about food science and technology, experimenting with ingredients, exceptional techniques, and kitchen myths. He can solve any cooking dilemma thrown his way.

“What you get by learning new techniques isn’t just using a fancy piece of equipment. What you get is a mindset of how to cook, how to think about food, how to be precise, how to observe, how to be focused.  – Dave Arnold 

Arnold joined forces David Chang and his Momofuku Group in 2012 to champion his innovation and technical insight to the craft cocktail with the opening of Booker and Dax in Manhattan’s Lower East Side. Located in the back of Momofuku Ssäm Bar on 2nd Avenue, the intimate bar was devoted to cutting-edge cocktail techniques. Booker & Dax, named after Arnold’s two sons, was originally intended as an endeavor between Chang and Arnold to create contemporary cooking equipment supplier for professional and recreational chefs alike.

In 2013, Arnold opened the Museum of Food and Drink in the Williamsburg section of Brooklyn via a KickStarter campaign, with over $100,000 in funds raised for MOFAD’s first exhibition. MOFAD is a global center that hosts cooking classes, tastings, seminars, and science demonstrations that are available to the public. The museum is on the verge of becoming the largest to incorporate edible exhibits, and additionally features galleries, workshop spaces, and a café. The goal of MOFAD is to reach the public and inspire people with cuisine and the culinary arts.

Signing a double-book deal with world renowned cookbook editor Maria Guarnaschelli via W.W Norton & Company Publishing, Arnold released Liquid Intelligence: The Art & Science of the Perfect Cocktail in November 2014. The beginning of his book starts with simple experiments, such as how to freeze crystal-clear ice cubes, but advances to techniques such as how to nitro-muddle basil to avoid browning. Arnold shares his tips and secrets to shaking the perfect cocktail. Liquid Intelligence features more than 120 recipes, almost 450 color pictures, and practical tips for preparing drinks by the pitcher.

After years of praise among NYC cocktail sippers, being called one of the ‘Best Bars for Cocktails in NYC’ by GrubStreet, it was announced that the brick & mortar would close in October 2016 along with the Ssäm Bar as David Chang works on rebranding the Momofuku location. While there is currently a Booker & Dax void in the hearts of New Yorkers, Dave Arnold plans to eventually reopen a stand-alone location for the beloved bar.

 “A little dose of science will do you good. Think like a scientist and you will make better drinks. Any reasonable shaking technique that lasts at least 10 seconds, using almost any kind of ice, can make a delicious and consistent shaken cocktail.”  Arnold gushed during his 90-minute seminar on The Science of Shaking with The Wall Street Journal.

Right around the 2016 closing of Booker & Dax, Dave Arnold returned to the ICC as Associate Dean of Culinary Technology to teach 2 new mixology focused courses, “Liquid Intelligence” and “Cooking Issues.” Arnold continues to speak at cocktail and culinary technology conferences across the country and regularly teaches at Harvard’s Science and Cooking Lecture Series.

“One of my favorite things to do is teach people how to apply new techniques, technologies, and ingredients in a practical way. I’m excited to return to the ICC and pick up where I left off teaching culinary technology.”  Dave Arnold
  • Dave Arnold is the founder of The Museum of Food and Drink
  • Arnold won the 2015 James Beard Award for Best Beverage Book for Liquid Intelligence
  • 2015 recipient of the IACP Jane Grigson Award for Liquid Intelligence
  • Host of the weekly podcast Cooking Issueson Heritage Radio Network
  • Arnold has been featured in various publications including The Atlantic, Time, Food & Wine, Esquire, The Economist, and Popular Science
  • Arnold has appeared as a guest on Late Night with Jimmy Fallon, Martha Stewart Living, The Ellen DeGeneres Show, CNN’s Next List, and the Today Show.



“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 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 a chef with much wisdom, and an immense personality. He has been, to many people, much more than a famous New York City chef of the 1980s. He is a chef with soul and generosity. He is a mentor and has much consideration for every member of a team. He is very sensible and can feel the soul behind ones grin or frown.”  –  ICC Master Chef, Marc Bauer

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.

 “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
  • 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.


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


Dean of Classic Studies

Chef André Soltner began his career at the age of 15 at the Hôtel du Parc, Mulhouse, in his native Alsace, France before rising up the ranks to become chef at the upscale Parisian establishment Chez Hansi. Arriving to America in 1961, Soltner teamed up with Andre Surmain for the legendary Lutèce restaurant in Manhattan. With young Soltner running the kitchen, the two became business partners served some of the world’s most influential celebrities from Richard Nixon to John Lennon and everyone in between.

Soltner dedicated his career to life at Lutèce, which was awarded with a four-star rating from the New York Times. Soltner took some of the world’s finest, classic French cuisine and elevated it to a high art form worthy of four-star praise. In fact, Chef Soltner was the first chef to bring items such as shallots and crème fraîche to America. The acclaimed chef believed and demonstrated that repetition lead to perfection – and Lutèce was every bit of perfection. He and his staff started their days before sunrise, straining fresh stocks made daily. Using fresh veal, fish, and chicken bones and wholesome carrots and leeks, Chef André’s kitchen always had the best quality stock at hand. While labor-intensive, Lutèce’s delicate stocks and exquisite sauces, like truffle and madeira, helped to define an age of nouvelle cuisine. Chef André worked tirelessly only putting away his knives on Sundays to ski or play a round of tennis. In 1994, Soltner sold the restaurant to new ownership, but the doors finally closed in 2004.

During his 34-year tenure as chef and owner of the East Side culinary landmark, 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.

Chef André joined the International Culinary Center in 1995 and remains ICC’s Dean of Classical Studies today. He is the co-author of The Lutèce Cookbook and has served for more than 20 years as Délegué Général of the Master Chefs of France.



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


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.