Monthly Industry Insights
Hear from industry leaders about their guilty pleasures, the oddest thing in their refrigerator, their inspirations and take on new trends. Learn more about the people behind the foods and dishes you know and love - and others you SHOULD know and love. We've asked all of questions and have the answers for you here.
March 2018 Edition
Chef Elizabeth Falkner
What made you want to become a chef?
I moved to San Francisco from Los Angeles to go to San Francisco Art Institute, and got a BFA in film and worked at the original Williams-Sonoma. After I graduated I was already obsessed with the major food movement in the Bay Area and felt like it was an art and a political and necessary movement-I wanted to join.
You’re a chef and a restaurateur, an artist, an author, an advocate for several causes and have appeared multiple times as a judge and/or competitor on cooking competitions on television. How do you juggle it all?
I believe in giving the best you can when it comes to performance and you need to have seriously studied and studied yourself to know how and what you can do. I believe in this in all levels of life. It takes all kinds of discipline and practice and a kind of letting go.
If you could share one surprising thing about yourself, what would it be?
I am constantly thinking of better ways for us to be chefs and be stronger in our global society with more power.
What is the newest culinary trend you see emerging that you’re using yourself?
Utilizing all and seriously controlling waste. It’s a crisis problem in the US and the world.
What advice would you give to young women aspiring or who are just starting out in the restaurant industry?
Stay physically and mentally fit because this is an intense job. If you take care of yourself you will better take care of others. Key to authentic hospitality.
Fitness is really important to you. What do you do to stay fit? How do you find the time with such a busy schedule?
It’s a priority!
Which talent would you most like to have that you don’t possess?
Wonder Woman powers!
If you could cook for anyone in the world, who would that be for?
Who was your mentor or role model as you were becoming a chef?
Julia Child, Willie Wonka, Nancy Silverton, Emily Luchetti, Mary Cech, Traci Des Jardins, Susan and Mary Sue, Barbara Tropp, Joyce Goldstein, Pierre Hermé, Judy Rodgers, Alice Waters, Nancy Oakes and every female chef of my generation.
New York Vs. San Francisco? You grew up in SF but moved to NY a few years ago. Do you think NY will be home for a while?
I have lived in NY actually for 6 years now. The world is my home and NY is a good place to be.
What can your fans expect from you next?
This memoir I have been working on should be coming out hopefully this year and I am working hard on some food/art installations and media.
Follow Elizabeth Falkner on Facebook, Twitter and Instagram
May 2018 Chef Insights - Interview with Chef Michelle Bernstein
April 2018 Chef Insights - Interview with Claire M. Marin, CEO, Catskill Provisions
February 2018 Chef Insights - Interview with Chef Maneet Chauhan
January 2018 Chef Insights - Interview with Chef Reinhold Paul Teuscher