Chef Alain Sailhac was a gentle soul with an infectious smile and a deep reverence for French cuisine that could, and did, inspire a generation. He had that natural ability to teach as he cooked and ensured that learning and evolving were paramount in his kitchens. ⁣ ⁣ “What separates a good chef from a great chef?” I once asked him? Without hesitation, he responded, “A great chef is a teacher; if you are not a teacher, you are going to have a lousy meal. A great chef recognizes the good qualities in other chefs, goes beyond a routine, is curious about new products and new techniques, and is willing to embrace change." ⁣ ⁣ Chef Sailhac was a great chef and his teachable moments remain with me and many others. ⁣ ⁣ He was part of the first generation of acclaimed French chefs in America from the 1960s and 1970s who ignited the culinary movement in America and influenced many chefs like myself. They had so much skill and ability and were willing to share that with us. Their genius made today’s novel kitchen arts possible and elevated the status of cooking, in the eyes of Americans, from a mere job to a prestigious profession. Without them, nothing would have been possible. ⁣ ⁣ A few years back, after a meal at Per Se, my conversation with Chef Sailhac turned reflective. I asked him what he would like to be most remembered for in the culinary world. He responded: “I want to be recognized as a good chef who was organized and who had good taste. I also want to be remembered for never throwing things away. Don’t throw away everything in the garbage; use everything!” We will, Chef, we will.⁣ ⁣ My deepest condolences go to his wife, Arlene, family, and friends.