The Dean of Culinary Studies at The French Culinary Institute
in New York City since 1991, Chef Alain Sailhac brings over 40 years of
expertise to one of the country's leading gastronomic training grounds.
A master of his art, he led the kitchens at New York's Le Cygne in the
seventies and got the first four-star rating ever from the New York Times.
Following Le Cygne, Chef Sailhac spent seven years as executive chef at
Le Cirque during its heydey. There, he received another four-star rating
and put many young cooks on the path to stardom. After Le Cirque, Chef
Sailhac also served as executive chef at The "21" Club and The Plaza Hotel.
Looking for a "challenge" to top off his celebrated career,
in 1990 Chef Sailhac accepted an invitation from Dorothy Cann Hamilton,
Founder and CEO of The French Culinary Institute, to become the establishment's
Dean and official mentor. There could not have been a better partnership,
and it's easy to see why.
As Dean of Culinary Studies, Chef Sailhac personifies
the spirit of the school. His dedication and willingness to work hard,
even at the simplest tasks, are virtues he requires in each and every one
of his pupils. Chef Sailhac takes pride in grooming the next generation
of culinary stars by setting the same exacting standards that led to his
own success.
Chef Sailhac recently served as editor of The French
Culinary Institute's Salute to Healthy Cooking: From America's Foremost
French Chefs.
