Search Results
Yes, It Matters | RochelleBilow.com
Tuesday, February 2nd, 2010The Culinary Institute of America is a degree granting institution. Every chef cited on its’ staff is an instructor. How many classes did you have with Jacques Pepin or Alain Sailhac? Dieter Schorner, formerly a chairman at the FCI, …
The Food Camp: The Homestretch
Monday, December 28th, 2009After class, I rushed down to the theatre kitchen to start helping with the prep for Chef Alain Sailhac’s demonstration of Lobster Bisque, Foie Gras with a pear and cranberry sauce, drunken quail with a blueberry sauce, …
Semi-finalists Announced for Bocuse d'Or USA Competition
Wednesday, December 9th, 2009New York, NY (December 7, 2009) — The Bocuse d’Or USA Foundation announced today the 12 semi-finalist chef teams who will compete in the upcoming U.S. domestic competition, to be held on Saturday, February 6, 2010 at the Culinary Institute of … Eric Ripert, Alain Sailhac, Laurent Tourondel, Norman Van Aken, Alan Wong, Eric Ziebold, and many more – will judge teams’ platters based on excellence in taste, presentation, technical skill and overall kitchen organization. …
French Culinary Academy – Restaurant Management
Friday, November 6th, 2009… real estate, finance, architecture, and marketing, The FCI’s own distinguished Deans and Chef-Instructors, including Alain Sailhac and André Soltner, as well as respected professors from the Cornell School of Hotel Administration. …
Get Your Braise On! | Manna East
Monday, October 19th, 2009A chef who I greatly respect, Alain Sailhac, taught me this lesson early on via a flurry of gracefully-executed French profanity, and he wasn’t wrong. Use fresh, locally-raised meats, real deal stock, and fresh aromatics and you’ll be …
First Persona: Apiece Apart's Spring Short | style-bytes.com
Saturday, October 17th, 2009Read how Alain Sailhac, former Exec Chef.. Read how Alain Sailhac, former Exec Chef at Le Cirque, prepares fabulous Bouillabaisse: http://bit.ly/WzFQI. Updated : 2009-10-17T13:17:10Z | Author : HauteLifestyle (Janet Walker) | Reply …
I was in this class!! New York Culinary Experience: The Principles …
Saturday, October 17th, 2009(Having donned his Iron Chef America jacket for the occasion, Morimoto yelled “Allez cuisine!” to commence with the cooking.) As I stood making my sushi rolls, Alain Sailhac (Dean at FCI), strolled to the table and complimented me on my …
Friday 4 the Foodies: A Peak at Daniel Boulud's Un Certain Goût de …
Tuesday, September 29th, 2009After the screening and Q&A, I got the opportunity to meet and speak with legendary Chef Alain Sailhac. As a former culinary student and chef myself, meeting Chef Sailhac was easily one of the higlights of my culinary career, …
Lomonaco, Michael
Thursday, July 9th, 2009Michael LomonacoPorter House New YorkNew York NYhttp://www.porterhousenewyork.com With his roots deep in Brooklyn, Michael Lomonaco began his career in a different field: He was a trained actor for eight full years. So for anyone who wonders if cooking isn’t partly theater, Lomonaco is more qualified than most to answer. In the end, the kitchen became [...]
Sailhac, Alain
Tuesday, June 23rd, 2009Alain Sailhac Executive Vice President and Dean Emeritus The French Culinary Institute http://www.frenchculinary.com Alain Sailhac Master Chef, Executive Vice President and Dean Emeritus The French Culinary Institute New York NY Julia Child once noted that ‚“Anyone who aspires to be a serious cook, in my opinion, needs a thorough training in modern French classical techniques.‚” [...]
