For Elizabeth Falkner, the amount of time she has spent in the public eye has led to all the recognition a chef could ever want. Elizabeth is most frequently seen on cooking shows, having appeared on “The Next Iron Chef: Super Chefs,” “The Next Iron Chef: Redemption,” Chopped All-Stars,” “Top Chef,” “Top Chef Masters,” “Top Chef: Just Desserts,” “Top Chef: Canada,” and “Food Network Challenge.” Elizabeth also served as the executive chef, pastry chef and managing partner of Citizen Cake as well as the co-owner and executive chef of Orson (both located in San Francisco).
In 2012, Elizabeth won First Prize at the World Pizza Championships in Naples, Italy, her accomplishments, the latest in a long line of accomplishments. Elizabeth has been named a “Rising Star Chef” by the San Francisco Chronicle (1995), “Pastry Chef of the Year” by San Francisco magazine (1999), and one of the “10 Women with Substance and Style” by Organic Style magazine (2004). Elizabeth has also won two “Golden Bowl” awards from the Women Chefs and Restaurateurs organization, one for “Best Pastry Chef” and one for “Women Who Inspire” (both in 2003). Last but not least, Elizabeth was also nominated for a James Beard Foundation “Best Pastry Chef” award in 2005, the recipient of the “Charles M. Holmes Award” by the Human Rights Campaign in 2005, and an inductee into the Culinary Hall of Fame.
Specialties & Resources
While many chefs have one or two styles to which they adhere, Elizabeth’s cooking style is so diverse it almost defies description. Elizabeth has long been considered one of the foremost American chefs in a variety of culinary styles, including Pioneering American fare, traditional (and non-traditional) Italian cuisine, Mediterranean dishes, bread-making, pizzas, pastries, cakes and the California style of using locally-sourced ingredients in dishes.
Though the name Citizen Cake may make it sound like a pastry shop, the offerings included heirloom tomatoes with grilled pork belly panzanella, basil and aioli; arugula salad with melon, nicoise olives and feta; spinach salad lardon with poached egg and mustard vinaigrette; and Dutch-souffle with summer fruit compote. Of course, the pastries also played a large role, with items such as cassis-violet, basil and hazelnut-chocolate macaroons; tangerine creamsicle verrine; and “A ChocWork Orange” petite gateau.
At Orson, offerings included baked goat cheese salad with frisee, apples and walnut vinaigrette; thai coconut curry mussels with fresno chili, cilantro and grilled bread; braised beef short ribs with semolina-ricotta cake, roasted beets, horseradish cream and cress; chicken ballotine with gnocchi, pancetta and parsnip; and local rock cod with daikon, dashi broth, ginger and tapioca.