Farewell to Marcella Hazan, our friend, our family

My heart is so heavy today, losing Marcella is like losing a beloved aunt, she taught me so much. She taught so many others too, through her books and classes. She was a beloved member of our ICC faculty, for over ten years, and we all mourn her passing deeply, she will always have a special place in our ICC family.  Our sympathies to her family- husband Victor, always by her side, a fixture during her classes, their son Giuliano, their daughter -in- law Lael and the grandchildren.

What she did best: teach

Prepping for class, on the left, one of her favorites Chef Susan Lifrieri-Lowry

I have two stories to share and both illustrate the kind of person she really was. Marcella gave me a recipe one Saturday over the phone, her version of fast food. I was in a rush to cook a light dinner, I’d just sent her some Swiss chard from my garden. She told me to get some chard, put some olive oil in a pan, saute a little garlic to a fragrant, golden hue and then add the softened chard (boiled for a few minutes in salt water) and salt and pepper. Here’s the brilliance: she also told me to open a can of Goya garbanzo beans, drain and add to the pan. Let warm and even crisp a little with the chard. It was delicious!

Marcella's lunch at L'Ecole, all of us in Marcella masks!

Many years ago: Dorothy, Victor Hazan, Marcella, Jacques Pepin

She also wrote me a poignant note when my mother passed away. She shared that her own mother had died at a very, very old age but still Marcella was stunned and bereft. She said, “Dorothy, even though I was in my seventies, I felt like an orphan.”

I think we are all culinary orphans today. Thank you so much for everything Marcella.

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