Alain Sailhac Executive Vice President and Senior Dean of Programs
Bringing nearly 52 years of experience to The French Culinary Institute, Executive Vice President and Senior Dean Alain Sailhac supervises The FCI faculty, students, and day-to-day culinary and pastry operations. One of the world's outstanding culinary artists, he does everything with a great dedication and a willingness to work hard.
Sailhac joined The French Culinary Institute as Dean of Culinary Studies in 1991. His responsibilities include counseling students, developing a top-level faculty, attracting gastronomic luminaries, including Alain Ducasse and Sirio Maccioni, for seminars, lectures and consultations, and creating the menu for L'Ecole, The FCI's on-site restaurant.
In his role as student advisor and mentor, Sailhac is instrumental in guiding students throughout training and securing prime jobs for graduates of The FCI throughout the food industry.
Sailhac has enhanced great restaurant kitchens worldwide from the south of France and Paris, to Guadeloupe and Greece, to New York City. Born in France, he began his culinary career at age 14, working as an apprentice at the Capion restaurant in his hometown of Millau, France. He worked in Paris, Corfu, Rhodes and Guadeloupe before becoming sous chef at the Michelin two-star Château de Larraldia.
Sailhac's fame comes primarily from the work he has done since arriving in New York. Beginning in 1965, Sailhac established himself as chef de cuisine at Le Mistral and Le Manoir in New York City. Stints at several Paris hotels and restaurants and a position as executive chef at l'Hôtel Royal in New Caledonia and at Le Perroquet in Chicago followed.
"You have to put your whole physical and mental spirit into your work."
-- Alain Sailhac
After returning to New York in 1974, Sailhac became chef de cuisine at Le Cygne, which, during his tenure, received its first-ever four-star rating from the New York Times restaurant reviewer Mimi Sheraton. He served as Executive Chef from 1978 through 1986 at the legendary Le Cirque restaurant on Manhattan's upper west side, earning three stars in 1984 from the New York Times reviewer Bryan Miller. Prior to joining The French Culinary Institute staff, Sailhac was also Executive Chef at the "21" Club, Culinary Director at the Plaza Hotel and a consultant to the Regency Hotel.
Chef Sailhac received the Silver Toque when he was named the 1997 Chef of the Year by the Maîtres Cusiniers de France (Master Chefs of France) -- an award that places him among the world's top culinary artists.
He contributed significantly to The French Culinary Institute's Salute to Healthy Cooking (Rodale, 1998), a compilation of seasonally arranged menus that combine low-fat, health-conscious recipes with classic French techniques.
Chef Sailhac has also received the Chevalier du Mérite Agricole (Agricultural Merit Knighthood). He is a member of numerous prestigious culinary organizations, including the Maîtres Cuisiniers de France and the Société Culinaire Philanthropique. He received the coveted Silver Spoon Award with his wife Arlene Feltman Sailhac from Food Arts magazine in 2003. Also that year, he was the recipient of the 2003 James Beard Foundation "Who's Who of Food and Beverage in America. In 2004, he was presented France's Ordre National du Mérite.
Jacques Pépin, one of America's most celebrated chefs, became The French Culinary Institute's Dean of Special Programs in 1988. He provides regular cooking demonstrations and student consultations, in addition to planning and implementing special events and programs at the school.
Pépin was born in Bourg-en-Bresse, France, and was first exposed to good cooking as a child in his parents' restaurant, Le Pélican. He began his career as a chef at age 13, as an apprentice in the Grande Hôtel de l'Europe. Before coming to the United States in 1959, he served as personal chef to three French heads of state: Felix Gaillard, Pierre Pfimlin and Charles de Gaulle. In New York City, he worked at the historic Le Pavillon restaurant before joining Howard Johnson for 10 years in research and development, a position that enabled him to learn about mass production, marketing, food chemistry and American food tastes.
One of America's best-known cooking teachers, Pépin has published 22 books and numerous articles and hosted acclaimed television cooking shows. His newer ventures include his eighth PBS series, "Jacques Pépin Celebrates!" that debuted in October, 2001. His companion book for the series just received a coveted James Beard Foundation Award. He is also featured in a two-hour PBS special, "Chez Pépin," showcasing his life and celebrating his fifty years in the kitchen. Chef Pépin can also be seen in a twenty-two show series with Julia Child entitled "Julia and Jacques Cooking at Home," which premiered on public television in September of 1999. Published by Alfred A. Knopf (1999), the companion cookbook of the same name received awards from the International Association of Culinary Professionals (IACP) and the James Beard Foundation in April and May 2000. "Jacques Pépin's Kitchen: Encore with Claudine," in which he taught his daughter gourmet cooking for the modern lifestyle, was the proud winner of the James Beard Foundation Award in 1999.
"Manual dexterity I learned as an apprentice. That's the basis of what cooking is all about. If you teach people technique, they know how to cook. Technique doesn't change."
-- Jacques Pépin
Also a former columnist for the New York Times, Pépin currently writes a quarterly column for Food & Wine magazine. He also appears in twenty-five lessons in the new "Cooking with the Times" online video series, filmed at The FCI's International Culinary Theatre.
Pépin holds two of the French government's highest honors: the Chevalier de l'Ordre des Arts et des Lettres (1997) (Order of Arts and Letters Knighthood) and a Chevalier de l'Ordre du Mérite Agricole (1992) (National Order of Agricultural Merit Knighthood). His cookbooks and television series have garnered numerous honors, including the Julia Child Cookbook Award, the James Beard Award for Best National Cooking Segment and Best Culinary Video. In 1996, he earned a place in the James Beard Foundation's Cookbook Hall of Fame. In 2004, he was awarded the French Legion of Honor. He is one of only three chefs to receive the Legion of Honor. The other two are The FCI's own André Soltner and Roger Fessaguet.
A founder of The American Institute of Wine and Food, Pépin is also a member of the International Association of Culinary Professionals (IACP) and serves on the board of trustees of the James Beard Foundation.
Pépin holds an M.A. in 18th-century French literature from Columbia University.
One of the world's most famous pastry chefs, Jacques Torres joined The French Culinary Institute faculty in 1993. In 1996, he designed the Classic Pastry Arts curriculum for The FCI and became the program's Dean of Pastry Arts. His work with The FCI students allows him to fulfill his passion for teaching and to give something back to the industry that has afforded him many opportunities.
Torres grew up in Bandol, Provence, France, and at age 15 began his apprenticeship in La Frangipane, a small pastry shop. After two years, he completed apprenticeship requirements, graduating first in his class. He continued to hone his skills in La Cadière d'Azur.
In 1980, on a bet with a friend, he approached two-star chef Jacques Maximin and asked for a position at the Hotel Negresco. Maximin demanded he return in one hour with a chef's coat. Thus began an 8-year relationship that opened many doors for Chef Torres and would take him around the globe. Torres completed another course of study on his days off to become a Master Pastry Chef, and during the period of 1983 to 1986, taught his craft in Cannes. In 1986, he became the youngest chef ever to win the prestigious Meilleur Ouvrier de France Pâtissier (Best Pastry Chef of France) competition.
The list of Jacques' culinary awards and achievements during that time include consulting and product development for Cointreau and Valrhona; participation in the rededication ceremonies for the Statue of Liberty honoring French President, François Mitterand and United States President, Ronald Reagan; Le Figaro's Culinary Cruise through the countries of the Mediterranean; receipt of the gold medal of the Japanese Pastry Chef Association; winner of the 1986 French Championship of Desserts M.O.F. (Meilleur Ouvrier de France); culinary weeks in Tokyo, Sydney, Melbourne, and Spain, as well as participation in numerous competitions and culinary events in France.
In 1988, the Ritz-Carlton Hotel Company hired Torres as corporate pastry chef. A year later, the legendary Sirio Maccioni invited Torres to join Le Cirque (later, Le Cirque 2000) as Executive Pastry Chef, in a custom-built, state-of-the-art pastry kitchen.
Adding to his accomplishments, Torres recently opened his own wholesale chocolate company, Jacques Torres Chocolate, in Brooklyn. The exquisite handmade chocolates are now savored around the world.
"When you have made as many mistakes as I have,
then you will know everything that I know."
-- Jacques Torres
Jacques Torres' latest television series, "Chocolate with Jacques Torres," premiered on The Food Network in 2002. Chef Torres also hosted the PBS television series, "Dessert Circus," which was filmed in The French Culinary Institute's International Culinary Theater and aired in 1998 and 1999. He wrote the series' two companion books, Jacques Torres' Dessert Circus: Extraordinary Desserts You Can Make at Home (William Morrow, 1998) and Jacques Torres' Dessert Circus at Home (William Morrow, 1999). He contributed to The French Culinary Institute's Salute to Healthy Cooking (Rodale, 1998), a compilation of seasonally arranged menus that combine low-fat, health-conscious recipes with classic French techniques.
The numerous awards won by Chef Torres include the James Beard Pastry Chef of the Year, the Chartreuse Pastry Chef award, the Chefs of America Pastry Chef of the Year and membership in the Académie Culinaire de France. In addition to teaching the art of pastry making at The FCI, demonstrating his skills around the world, and creating and selling exquisite chocolates, Chef Torres donates his time to various charity organizations. Most recently, Chef Torres was awarded the 2003 James Beard Foundation "Who's Who of Food and Beverage in America.
André Soltner joined the teaching faculty of The French Culinary Institute in 1995. He currently divides his time at the school between teaching hands-on cooking techniques and career counseling with advanced students. Among other things, he instills in students the importance of having "right attitude, of being trainable and willing to learn." Chef Soltner also regularly demonstrates classic menus in The FCI's International Culinary Theater.
For the period of thirty-four years prior to joining The French Culinary Institute, Soltner was chef/owner of Lutèce; a New York City four-star restaurant considered the paragon of classic French cuisine.
Soltner was born in Alsace and started his apprenticeship, at Hôtel du Parc in Mulhouse, at age 15, where he earned the equivalent of $1 a month. He went on to take positions at the Royale Hôtel in Deauville, the Palace Hôtel in Switzerland and Hôtel de l'Europe in Alsace. By 27, he had become a chef at the fashionable Parisian restaurant Chez Hansi. Chef Soltner arrived in the United States in 1961 to open Lutèce, where he regularly hosted luminaries such as the Kennedys, Richard Nixon, Katherine Hepburn, John Lennon and Roy Lichtenstein. The combination of extraordinary food and a welcoming, unaffected atmosphere was irresistible. For 23 consecutive years, from 1971 to 1994, Lutèce, under his leadership, held five stars in the Mobil Guide and the top four-star rating of the New York Times.
With Seymour Britchky, Soltner penned The Lutèce Cookbook (Knopf, 1995), which features a range of signature French dishes from his acclaimed restaurant. He also contributed to The French Culinary Institute's Salute to Healthy Cooking (Rodale, 1998), a compilation of seasonally arranged menus that combine low-fat, health-conscious recipes with classic French techniques.
"The day someone doesn't cook with joy in his heart,
they should forget it,"
-- André Soltner
Soltner has received dozens of distinctions, including the French government's prestigious Officier du Mérite National. Highlights of his other recognitions include the James Beard Foundation Lifetime Achievement Award; the Grande Médaille d'Or from the Académie Culinaire de France; the Grand Prix d'Honneur du Salon Culinaire; the Lauréat du Concours du Meilleur Ouvrier de France; the Chevalier de l'Ordre des Arts et des Lettres; Officier du Mérite Nationale; Chervalier de la legion d'honneur; the Médaille d'Or, Exposition Culinaire d'Arpajon.
Chef Soltner is a member of several culinary organizations including the American Institute of Wine & Food, for which he and his wife Simone established the André and Simone Soltner Food Education Scholarship to assist applicants seeking a culinary career. Soltner is a member of the Vatel Club of New York. He is a member of and previously served for more than 20 years as Délegué Général of the Maîtres Cuisiniers de France (Master Chefs of France). He also is a trustee of the Société Culinaire Philanthropique.
Andrea M. Robinson Master Sommelier, Dean of Wine Studies
In 1996 at the mere age of 29, Andrea Robinson was awarded the title of Master Sommelier from the Court of Master Sommeliers, which gives her the distinction of being one of nine women in the United States and ten in the world to hold that title.
In October 2001, she became the first-ever Dean of Wine Studies at The FCI. Most recently, she won the prestigious 2002 James Beard Foundation Award as Outstanding Wine and Spirits Professional.
Sommelier Andrea Robinson has been teaching trade and consumer wine courses at The FCI and is in the process of designing a special curriculum to supplement The FCI's culinary career program. Fundamentals of Wine, the current trade course, is designed for anyone in the culinary industry (or entering it) who would like the easiest, most enjoyable way to sort out, train about, and merchandise wine more profitably. Great Wines and Food Made Simple, the consumer course, teaches students to pair wines and food so they taste better together than either does alone.
Andrea Robinson received the Grand Diplôme in Classic Culinary Arts in 2001. She has formerly served as Beverage Director at Windows on the World and at Starwood Hotels and Resorts, where oversaw the annual purchase of 600,000 cases of wine and 5.3 million bottles of spirits. Master Sommelier Immer has also represented the U.S. in the Concours Mondial world sommeliers' competition in Vienna. She has served as wine and spirits contributor to more than 100 episodes of the Food Network's "Cooking Live " and "Hot off the Grill" shows.
"The only thing that should come between people and wine is the cork."
-- Andrea Immer
Andrea Robinson is the author of GREAT WINE MADE SIMPLE: Straight Talk from a Master Sommelier (Broadway Books, 2000). The book was a James Beard Award nominee, and has been lauded for its original, real-world approach to wine by numerous publications including the New York Times and Wine Spectator. Her newest book is: Andrea Immer's Wine Buying Guide for Everyone (Broadway Books, 2002)
Andrea Robinson was born in North Dakota, in a solidly Midwestern family. Her ideas and academic achievement took her East, where she became a Wall Street Financial Analyst. A single wine class taken at Southern Methodist University in 1987 while studying Finance and Economics launched her passion and interest in wines.
Her refreshing approach is to de-mystify wine (and remove the snobbery, too) so that well-made wines can be joyfully appreciated by people from all walks of life -- as they were meant to be.
Alan Richman is one of the nation's most prolific and praised magazine writers. His numerous honors include an unprecedented 12 James Beard Foundation Journalism Awards for food writing. Nine times he has received the prize for restaurant reviewing, and twice he has been the recipient of the M.F.K. Fisher Distinguished Writing Award. Richman is also the recipient of a 1995 National Magazine Award (for three food-related travel columns) and the1995 Bert Greene Award from the International Association of Culinary Professionals. In 1998, Richman was inducted into The James Beard Foundation Who's Who of Food and Beverage in America, which recognizes culinary industry professionals for their achievements.
Richman has covered subjects ranging from the culture of Las Vegas to the intricacies of race-car driving, and he has profiled such diverse personalities as Jerry Seinfeld, Oprah Winfrey, Steven Seagal, Sharon Stone, Bo Jackson and Robert DiNiro. Writing about food and wine, he has traveled from Santiago, Chile, to Shanghai, China, and onward to the most exotic locale of them all... Queens, New York.
"Whenever I'm asked what I do for a living, I don't say I'm a writer, a reporter, an editor or, heaven help me, a foodie. I say I'm a journalist. I'd love to see more people take up that cause".
-- Alan Richman
Richman was recently named Dean of Food Journalism at The French Culinary Institute in New York City, where he is developing a curriculum for aspiring and active journalists, covering topics from recipe writing to restaurant critiquing to ethics in journalism.
In addition to serving as editor-at-large for Bon Appétit, Richman is also a regular contributor to Conde Nast Traveler and GQ. Previously, he was the restaurant critic for GQ and writer-at-large for People magazine. Richman has also worked as a columnist, sportswriter and assistant managing editor at The Boston Globe, a metro reporter at The New York Times, a sports columnist at The Montreal Star, an NBA beat writer at The Philadelphia Bulletin and a news editor at The Portland (Indiana) Commercial Review.
A graduate of the General Honors Program of the University of Pennsylvania, Richman served in the U.S. Army in the Dominican Republic and Vietnam, where he received the Bronze Star.
Bringing nearly 52 years of experience to The French Culinary Institute, Executive Vice President and Senior Dean Alain Sailhac supervises The FCI faculty, students, and day-to-day culinary and pastry operations. One of the world's outstanding culinary artists, he does everything with a great dedication and a willingness to work hard.
Jacques Pépin, one of America's most celebrated chefs, became The French Culinary Institute's Dean of Special Programs in 1988. He provides regular cooking demonstrations and student consultations, in addition to planning and implementing special events and programs at the school.
One of the world's most famous pastry chefs, Jacques Torres joined The French Culinary Institute faculty in 1993. In 1996, he designed the Classic Pastry Arts curriculum for The FCI and became the program's Dean of Pastry Arts. His work with The FCI students allows him to fulfill his passion for teaching and to give something back to the industry that has afforded him many opportunities.
André Soltner joined the teaching faculty of The French Culinary Institute in 1995. He currently divides his time at the school between teaching hands-on cooking techniques and career counseling with advanced students. Among other things, he instills in students the importance of having "right attitude, of being trainable and willing to learn." Chef Soltner also regularly demonstrates classic menus in The FCI's International Culinary Theater.
In 1996 at the mere age of 29, Andrea Robinson was awarded the title of Master Sommelier from the Court of Master Sommeliers, which gives her the distinction of being one of nine women in the United States and ten in the world to hold that title.
Alan Richman is one of the nation's most prolific and praised magazine writers. His numerous honors include an unprecedented 12 James Beard Foundation Journalism Awards for food writing. Nine times he has received the prize for restaurant reviewing, and twice he has been the recipient of the M.F.K. Fisher Distinguished Writing Award. Richman is also the recipient of a 1995 National Magazine Award (for three food-related travel columns) and the1995 Bert Greene Award from the International Association of Culinary Professionals. In 1998, Richman was inducted into The James Beard Foundation Who's Who of Food and Beverage in America, which recognizes culinary industry professionals for their achievements.
