Elizabeth Falkner Continues to Challenge the Status Quo
Chef Elizabeth Falkner's first restaurant Citizen Cake revolutionized the world of pastry in the US, and has catapulted her to the world stage on TV and through her creative culinary process as demonstrated in several cookbooks she’s authored. We talk about where she finds inspiration, the road towards better female representation across the industry, and the ways in which she continues to challenge the status quo.
What we covered in this episode with Elizabeth Falkner
Early inspiration’s that led Elizabeth into the industry (5:41) The unique convergence of cheese and perfume (7:58)How the necessity of to-go food is changing how chef’s think about packaging (13:46)How Citizen Cake merged the worlds of coffee and pastries (18:37) Where the worlds of sweet and savory collide (25:54)How broken traditions become new favorites (29:19) Fresh inspiration from the flavors of China (33:05)Reimagining the industry post-pandemic (40:16)Elizabeth’s top 5 LA eateries (43:51) How to make her perfect Manhattan (54:01)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast
Click on links to access other episodes in Los Angeles
Conversation with Chef Tim HollingsworthConversation with Chef Brad MillerInterview with Chef Alison Trent
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Chef Elizabeth Falkner practicing Jungshin Fitness
Elizabeth Falkner in Thailand with Chefs Anita Lo and Hong Thaimee
Durian chicken soup! At Y’s, Shanghai
Anita is pictured with Elizabeth Falkner in the red chairs in Shanghai
Barbarian Radish aka Carrot and Chrysanthemum purée, rice shoot
Wood fired wok in Guanghan
Breakfast in Chengdu
Market in China
Click to tweet
“I've always liked to understand the basis of any kind of culture or language around food, and then also see where else I can take it.”
Click To Tweet
“My world is often about this combination of food and sport, or food and art all coming together.”
Click To Tweet
“I think we can all really appreciate plated food in general, or a cocktail in a glass, more than ever after this year, because everything is to-go and in a box or in a plastic cup.”
Click To Tweet
“I'm always studying different kinds of cuisine, and cultures of people through cuisines and the language of spices and the language of technique.”
Click To Tweet
“Humans have always migrated and changed recipes around the world because you have a war here, you're oppressed over here. And you move over here and you want to bring your culture but you don't have all the same ingredients. So you turn it into something.”
Click To Tweet
“We have a country of so many amazing people and so many cultures from around the world, we should celebrate that rather than just try to push each other in our own lanes.”
Click To Tweet
Social media
Chef Elizabeth Falkner
Instagram
Facebook
Twitter
Links mentioned in this episode with Elizabeth Falkner
Elizabeth Falkner website
What we covered in this episode with Elizabeth Falkner
Early inspiration’s that led Elizabeth into the industry (5:41) The unique convergence of cheese and perfume (7:58)How the necessity of to-go food is changing how chef’s think about packaging (13:46)How Citizen Cake merged the worlds of coffee and pastries (18:37) Where the worlds of sweet and savory collide (25:54)How broken traditions become new favorites (29:19) Fresh inspiration from the flavors of China (33:05)Reimagining the industry post-pandemic (40:16)Elizabeth’s top 5 LA eateries (43:51) How to make her perfect Manhattan (54:01)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast
Click on links to access other episodes in Los Angeles
Conversation with Chef Tim HollingsworthConversation with Chef Brad MillerInterview with Chef Alison Trent
#gallery-3 {
margin: auto;
}
#gallery-3 .gallery-item {
float: left;
margin-top: 10px;
text-align: center;
width: 25%;
}
#gallery-3 img {
border: 2px solid #cfcfcf;
}
#gallery-3 .gallery-caption {
margin-left: 0;
}
/* see gallery_shortcode() in wp-includes/media.php */
Chef Elizabeth Falkner practicing Jungshin Fitness
Elizabeth Falkner in Thailand with Chefs Anita Lo and Hong Thaimee
Durian chicken soup! At Y’s, Shanghai
Anita is pictured with Elizabeth Falkner in the red chairs in Shanghai
Barbarian Radish aka Carrot and Chrysanthemum purée, rice shoot
Wood fired wok in Guanghan
Breakfast in Chengdu
Market in China
Click to tweet
“I've always liked to understand the basis of any kind of culture or language around food, and then also see where else I can take it.”
Click To Tweet
“My world is often about this combination of food and sport, or food and art all coming together.”
Click To Tweet
“I think we can all really appreciate plated food in general, or a cocktail in a glass, more than ever after this year, because everything is to-go and in a box or in a plastic cup.”
Click To Tweet
“I'm always studying different kinds of cuisine, and cultures of people through cuisines and the language of spices and the language of technique.”
Click To Tweet
“Humans have always migrated and changed recipes around the world because you have a war here, you're oppressed over here. And you move over here and you want to bring your culture but you don't have all the same ingredients. So you turn it into something.”
Click To Tweet
“We have a country of so many amazing people and so many cultures from around the world, we should celebrate that rather than just try to push each other in our own lanes.”
Click To Tweet
Social media
Chef Elizabeth Falkner
Links mentioned in this episode with Elizabeth Falkner
Elizabeth Falkner website
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