Alain Sailhac Obituary, Death – When I found out that Chef Alain Sailhac had passed suddenly, I was shocked and distraught. Not only was he a dear friend of mine, but he was also an important figure in the development of the course that my life would take. My alma mater, the French Culinary Institute, which was formerly known as the International Culinary Center and where I worked as a teacher for more than eight years prior to joining the CIA, was initially known as The International Culinary Center. I worked there as a teacher for more than eight years before joining the CIA. Before I started working for the CIA, I was employed there as a teacher for more than eight years.
Chef Sailhac spent his career at the institution serving in a variety of administrative posts, including that as Executive Vice President and Dean Emeritus. It was during his time as head chef at Le Cygne in 1977, the year that the restaurant was given its very first ever four-star rating by The New York Times, that the establishment gained the distinction for the very first time. In other words, he was the one who earned it for the restaurant. After that, he held the position of executive chef at a variety of restaurants and hotels, including, among others, Le Cirque, the 21 Club, and the Plaza Hotel.
He was the most attentive and thoughtful chef I’ve ever known, and throughout the course of his career, his guidance and observations have been beneficial to a substantial number of cooks all over the world. He was a pioneer in the culinary industry. I got the opportunity to collaborate with him on a number of times, and it was a pleasure each time. I will owe him an unpayable debt for the rest of my life, and I make a solemn vow that I will do all in my ability to impart some of his wisdom on my students, many of whom will go on to become future leaders in our organization. As a cook, you have the right to some tranquility and rest while you are on the job.