Elizabeth Falkner

 
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  • Elizabeth Falkner

     

Chef Elizabeth Falkner is one of the original chef rock stars. Her generation of chefs have exploded the scene and helped shaped food and food systems for years to come. For more than twenty years, she wowed the San Francisco/Bay Area with her desserts, then with two Michelin-recommended restaurants – the award winning Citizen Cake and Orson.

Elizabeth moved to New York in 2012 and successfully launched two separately independent restaurants within a year and gained immediate successful press including a 2 Star NY Times review for her pizza in Brooklyn.

Currently, Falkner is traveling, working on new book, a food theater piece with Cintra Wilson, as well as consulting.

Falkner is a multiple award winning chef and has appeared at numerous food and wine festivals around the world and many publications over years.

In 2006, Bon Appetit named her “Pastry Chef of the Year”.

In 2005, she was nominated for “Pastry Chef of the Year” by the James Beard Foundation and has been a featured guest chef for many of the Foundation dinners. Falkner also has been both a leader and a mentor to many other chefs, working closely with Women Chefs & Restaurateurs (WCR), who awarded her a Golden Bowl award in 2003.

A lover of culinary competition, Falkner has competed in multiple culinary competitions including memorable performances on Food Network’s “Next Iron Chef, Redemption,” 2012 and “Iron Chef America” and “Next Iron Chef, Super Chefs,” 2011 in which she was a finalist and the fan favorite-runner up.

She has competed on “Cutthroat Kitchen Allstars 2014, “Chopped Allstars”2012, a three time pastry competitor on “Food Network’s Challenge,” as well as a competitor on Bravo’s “Top Chef Masters.” In addition to competing, Falkner also has acted as judge on several network shows including Bravo’s “Top Chef Just Desserts,” “Top Chef Masters” and “Top Chef.” Falkner is a reoccurring judge on Food Network Canada and The Cooking Channel’s “Donut Showdown” in 2014.

Falkner also has consulted for numerous products and brands including Pillsbury, Starbucks, iSi, Hershey, General Mills, Nestle, Nabisco, Kraft, Pepsi, Valley of the Moon Wines, Good Earth and more.

She is also on the Culinary Council for  Holland America Line.

Falkner’s first cookbook, Demolition Desserts (2007) was a finalist for IACP’s Julia Child Best First Cookbook award in 2008. Cooking Off the Clock, her second book, was released August 2012.

Falkner currently serves on the board of directors of Women Chefs and Restaurateurs and is the current president of the board.

She is a member of Les Dames d’Escoffier and the Disciples of Escoffier, International. She has recently been inducted to the Fellows of the Culinary Institute of America, Hyde Park, NY.

A graduate of the San Francisco Art Institute with a particular interest in film, and a long time soccer player, Falkner often finds culinary inspiration in film, art, music and sculpture as well as team sports.

Chef Elizabeth Falkner is one of the original chef rock stars. Her generation of chefs have exploded the scene and helped shaped food and food systems for years to come. For more than twenty years, she wowed the San Francisco/Bay Area with her desserts, then with two Michelin-recommended restaurants – the award winning Citizen Cake and Orson.

Elizabeth moved to New York in 2012 and successfully launched two separately independent restaurants within a year and gained immediate successful press including a 2 Star NY Times review for her pizza in Brooklyn.

Currently, Falkner is traveling, working on new book, a food theater piece with Cintra Wilson, as well as consulting.

Falkner is a multiple award winning chef and has appeared at numerous food and wine festivals around the world and many publications over years.

In 2006, Bon Appetit named her “Pastry Chef of the Year”.

In 2005, she was nominated for “Pastry Chef of the Year” by the James Beard Foundation and has been a featured guest chef for many of the Foundation dinners. Falkner also has been both a leader and a mentor to many other chefs, working closely with Women Chefs & Restaurateurs (WCR), who awarded her a Golden Bowl award in 2003.

A lover of culinary competition, Falkner has competed in multiple culinary competitions including memorable performances on Food Network’s “Next Iron Chef, Redemption,” 2012 and “Iron Chef America” and “Next Iron Chef, Super Chefs,” 2011 in which she was a finalist and the fan favorite-runner up.

She has competed on “Cutthroat Kitchen Allstars 2014, “Chopped Allstars”2012, a three time pastry competitor on “Food Network’s Challenge,” as well as a competitor on Bravo’s “Top Chef Masters.” In addition to competing, Falkner also has acted as judge on several network shows including Bravo’s “Top Chef Just Desserts,” “Top Chef Masters” and “Top Chef.” Falkner is a reoccurring judge on Food Network Canada and The Cooking Channel’s “Donut Showdown” in 2014.

Falkner also has consulted for numerous products and brands including Pillsbury, Starbucks, iSi, Hershey, General Mills, Nestle, Nabisco, Kraft, Pepsi, Valley of the Moon Wines, Good Earth and more.

She is also on the Culinary Council for  Holland America Line.

Falkner’s first cookbook, Demolition Desserts (2007) was a finalist for IACP’s Julia Child Best First Cookbook award in 2008. Cooking Off the Clock, her second book, was released August 2012.

Falkner currently serves on the board of directors of Women Chefs and Restaurateurs and is the current president of the board.

She is a member of Les Dames d’Escoffier and the Disciples of Escoffier, International. She has recently been inducted to the Fellows of the Culinary Institute of America, Hyde Park, NY.

A graduate of the San Francisco Art Institute with a particular interest in film, and a long time soccer player, Falkner often finds culinary inspiration in film, art, music and sculpture as well as team sports.