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Elizabeth Falkner Continues to Challenge the Status Quo

Chef Elizabeth Falkner

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 Hollingsworth

Conversation with Chef Brad Miller

Interview with Chef Alison Trent

: 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

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“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.” 

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“My world is often about this combination of food and sport, or food and art all coming together.” 

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“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.” 

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“I'm always studying different kinds of cuisine, and cultures of people through cuisines and the language of spices and the language of technique.” 

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“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.” 

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“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.”

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