NEW YORK, NY - APRIL 05: Alain Sailhac, Dean of International Culinary Center (L), prepares Lobster American Fantaisie and Asparagus Printainiere in Southern French category during Day 1 of the New ... more 
NEW YORK, NY - APRIL 05: Alain Sailhac, Dean of International Culinary Center (L), prepares Lobster American Fantaisie and Asparagus Printainiere in Southern French category during Day 1 of the New York Culinary Experience 2014 presented by New York Magazine and the International Culinary Center at International Culinary Center on April 5, 2014 in New York City. (Photo by Neilson Barnard/Getty Images for The New York Culinary Experience) less 
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Getty Images | Photo By Neilson Barnard / Getty Images for The New York Cu
Sat, Apr 5, 2014 2:10 PM EDT