Podcast appearances and mentions of Elizabeth Falkner

What does it take to turn a humble date into a game-changing, delicious spirit? Celebrity chef Elizabeth Falkner reveals her recipe. Renowned for her diverse culinary skills and TV appearances,  Chef Elizabeth shares her latest venture: creating a sustainable line of spirits using California dates. In this week's episode of Wine Talks, Paul K sits down with Chef Elizabeth to explore the challenges of modern hospitality, the rise of bittersweet flavors in cocktail culture, the creative process behind crafting sustainable, terroir-driven products, and more. Ready to discover the future of spirits? Tune in to hear how  Chef Elizabeth is transforming the culinary and beverage landscapes—one date at a time. Let's dive in!   Key Takeaways: Introduction (00:00) Meet Chef Elizabeth Falkner (00:33) Shifting trends in the food industry (02:08)  Post-COVID challenges in hospitality (08:35) Culinary and wine culture: parallels and trends (11:37) Crafting unique date-based Amaro and spirits (15:45) From culinary delights to distilled spirits (26:08)  What sets date-based spirits apart (32:20) Navigating business challenges (35:10) Sustainability in packaging and product design (39:24) Blending tradition with innovation (41:23)  Mixology trends and the role of innovative spirits (57:14) Episode wrap-up (1:01:49)   Additional Resources:

On a special pre-Thanksgiving edition of Cooking Issues, Dave Arnold is joined by trailblazing chef and entrepreneur Elizabeth Falkner. Falkner discusses her exciting new venture in the world of spirits: T'Maro, alongside her career highlights and Thanksgiving traditions Hosted on Acast. See acast.com/privacy for more information.

Ever wonder what it really takes to win a James Beard Award? In this special episode of Chef's PSA Podcast, host Andre Natera sits down with Dawn Padmore, Vice President of the James Beard Foundation, and award-winning chef Elizabeth Falkner to uncover everything you need to know about one of the culinary world's most prestigious honors. We dive deep into the nomination, selection, and judging process for the James Beard Awards, offering a rare inside look at the history, criteria, and recent changes in the award categories. We also discuss how these awards impact chefs, restaurants, and the culinary industry as a whole. From ensuring diversity and fairness to understanding the journey from nomination to victory, this episode provides all the details you won't find anywhere else. Links Mentioned: James Beard Foundation Awards: ⁠www.jamesbeard.org/awards⁠ Enter Recommendations for Restaurant and Chef Awards: ⁠https://jamesbeardawards.awardsplatform.com/⁠ Eligibility Guidelines for 2024 Awards: ⁠https://jbf-media.s3.amazonaws.com/production/page/2024/9/30/093024_RC_AWARDS_CRITERIA.pdf⁠ If you're curious about what it takes to be a nominee, the influence of the James Beard Awards on the restaurant industry, or the evolving food landscape, this episode is your comprehensive guide to the Oscars of the food world. Subscribe to my Substack! ⁠⁠https://chefspsa.substack.com/⁠⁠ Visit Chef's PSA for Books, Free eBooks, and More! ⁠⁠https://chefspsa.com/⁠⁠ Shop Chef's PSA Merch! ⁠⁠https://shop.chefspsa.com/⁠⁠

Hosts Amanda Freitag and Daniel Holzman are on the West Coast where they welcome friend and multi-hyphenate Chef Elizabeth Falkner to On the Line. Based in California, chef Falkner cooks both savory and sweet, is a fitness advocate, a restauranteur, philanthropist (James Beard Foundation), reality show competitor and judge (The Next Iron Chef, Top Chef Masters, Top Chef), an entrepreneur, and a documentarian (Sorry We're Closed). We caught up with Elizabeth and talked about all of her work— including her new beverage line (T'MARO)—and what drives her to cook, speak, and teach all over the world. You won't want to miss this inspiring episode!

We took the show on the road! On the Line hosts Amanda Freitag and Daniel Holzman are back and in sunny Santa Monica catching up with some of California's finest culinary talents. Here's a sneak peek of OTL on the West Coast — guests include food truck king chef Roy Choi, best-friend chefs Jon + Vinny, documentarian/chef Elizabeth Falkner, fellow Chopped judge chef Chris Santos, and more!Look for new episodes every Thursday starting July 4 — listen everywhere you get podcasts.

This "Paltrocast" features interview with award-winning singer/songwriter KT Tunstall and "Sorry We're Closed" producers Chef Elizabeth Falkner and director Peter Ferriero. Theme song by Steve Schiltz.

We sat down with Robert Woloshin, Co-Owner of Manny's Deli and Manny's Deli Stop in Pennsylvania. After years of friendship, Woloshin and his fellow co-founders, Jeremy and Chase Thomas, renovated and opened Manny's Deli located in Holland, PA with the mission to update the concept of how a traditional Jewish Deli is. Armed with modern twists on traditional menu items, they found success. Recently they've expanded on their brand by opening a new fast-casual version of their deli: Manny's Deli Stop is their concept of an on-the-go eatery where traditional deli items can be ordered and enjoyed, offering a more stream-lined menu with grab-and-go options! Next, we spoke with Chef Elizabeth Falkner and her new documentary, "Sorry We're Closed." If her name is familiar to you, it's due to her numerous appearances on must-see culinary television shows as a competitor and judge, as well as being a cookbook author and successful restaurateur, having opened and run restaurants on both the West and East coast of the US. Now, she is taking us behind the scenes with an in-depth look at the mindset of fellow restaurateurs after 2020 and the impact that the pandemic and aftermath of civil unrest after George Floyd. You can stream "Sorry, We're Closed" online via Apple TV, Vudu, and Amazon Prime to see these heart-felt discussions with her colleagues and friends, and find the true depth of what it takes to own and operate restaurants.Lastly, we sat down with Event Organizer for Up Coming Events, Ray Sheehan. Sheehan, whose enthusiasm for what he does was almost palpable throughout the entire discussion, chatted about what you can expect when attending one of their events. Set up to highlight local businesses, you can attend one of their 4-hour sessions and taste your way through area restaurants, breweries, wineries, and distillers. If you want to know more, you can visit them online at UpComingEvents.com and attend an ultimate tailgating experience, food and wine festivals, and charitable events!

This week, Rosie sits down with chef and filmmaker, Elizabeth Falkner, who is a multi-award winning celebrity chef and author, a Food Network and Bravo TV regular, and has appeared as both a competitor on Iron Chef America and The Next Iron Chef, and as a judge on Top Chef Masters and Top Chef Just Desserts.  She also happens to be Rosie's personal chef! Together they speak passionately about and Chef Falkner's first documentary SORRY WE'RE CLOSED, food in general, families (blood and chosen), and the actual love involved in the restaurant and service industry that very few people even notice. SORRY WE'RE CLOSED, a film by Elizabeth Falkner and Pete Ferriero, is an insider's perspective on the state of mind of chefs, how the independent restaurant business deals with crisis, and how food systems must evolve. It's just been released on multiple streaming platforms for your viewing!LINKS TO HELP MAUI:  https://hawaiifoodandwinefestival.com/kokua-restaurant-and-hospitality-fund-for-maui/ https://www.hawaiicommunityfoundation.org/strengthening/maui-strong-fundSee omnystudio.com/listener for privacy information.

What happens when a passionate Bay Area foodie mixes her competitive nature, global culinary experiences, and a supportive community? Meet Elizabeth Falkner, the inspiring entrepreneur who took the food industry by storm! From her humble beginnings as a production assistant to working alongside renowned sommelier Larry Stone and chef Tracy DeGiardin, Elizabeth's journey is full of twists, turns, and, of course, delicious food.In this episode, Elizabeth reveals how she raised capital for her first bakery and restaurant, Citizen Cake, how her love for being physically active influenced her career, and how her travels to China expanded her culinary knowledge. But it doesn't end there - Elizabeth's commitment to charity and her supportive network of friends and fellow chefs played a significant role in her success. With the help of her global community, she organized an unforgettable charity dinner, demonstrating the power of collaboration.As a female entrepreneur in the food industry, Elizabeth has faced her share of challenges. However, her determination and passion have carried her forward, and she's eager to share her insights with others. From her advice on finding balance in life to her thoughts on the exciting food scene in Los Angeles, Elizabeth's story is a treat for the ears. So, grab a slice of pizza and join us on this captivating culinary adventure!

In today's episode, we are traveling to Madagascar! I talk with Chef Elizabeth Falkner, Mixologist Shannon Tebay, and Chef Michale Gulotta about our trip to Madagascar. The winners of the Vnlla Extract Co. challenge accompanied me on a tour with the vanilla producer, Symrise.You'll hear about their experiences in Madagascar and their impressions of visiting a country still in the process of discovering itself. They share their favorite local ingredients, the creative ways they utilized them, and you'll hear about the local food and growing cocktail culture. What you'll learn from our rip to Madagascar The vanilla-inspired dishes they came up with before their trip to Madagascar (4:03)How visiting Madagascar opened the door to new flavors and inspiration (5:36)Impressions of the vanilla-making process in Madagascar (9:08)How flavor and fragrance are intertwined (10:25)The complexities of Madagascar's colonial past (12:46)A surprising truth about Madagascar vanilla (14:22)A comparison between the first and second most expensive ingredients in the world and where they come from (17:04)How the use of vanilla in Madagascar is changing (19:33)What the vanilla competition was like (21:08)Why one restaurant stood out during their trip to Madagascar (25:01)A spicy Madagascar chili dish Chef Falkner created (27:12)Shannon Tebay's serendipitous ingredient coincidence (29:05)Michaels' oyster incident and a raving fan (30:49)One special memory they all shared (33:42)Dishes and drinks that capture the flavor of Madagascar (40:25)Final thoughts on how to describe their travel experiences in Madagascar (44:51)What it feels like to drive through the streets of Madagascar (46:17)Link to the podcast episode on Apple Podcast Links to other episodes with my guests Conversation with chef Elizabeth FalknerConversation with chef Michael Gulotta Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Boat trip in Madagascar Cocoa Farm in Madagascar Trip in Madagascar Cocktail competition in Madagascar Click to tweet I find generally speaking that if it grows together, it goes together. So a lot of food that comes out of the same regions, they end up integrating really well.-Shannon Tebay Click To Tweet I think it's 100% true that in mixology and in pastry, often those people are leading the change. It's always the cocktails and the desserts that are leading the path of flavor.-Elizabeth Falkner Click To Tweet I think it's 100% true that in mixology and in pastry, often those people are leading the change. It's always the cocktails and the desserts that are leading the path of flavor.-Elizabeth Falkner Click To Tweet Social media Chef Elizabeth Falkner Instagram Social media Chef Michael Gulotta Instagram Social media Mixologist Shannon Tebay Instagram Links mentioned in this episode Chef Kelly English websiteRestaurant IrisThe Second Line

Today's episode is about my book Converstion Behind The Kitchen Door. The episode is a little different from the usual interview format. To celebrate my first book release, I'll be dedicating this episode to the adventures of writing and publishing my book, Conversations Behind the Kitchen Door. You'll hear what inspired me to write a culinary memoir, the unique influence of immigration on American food culture, and you'll find relevant information about the book writing and publishing process if you've been considering writing a book of your own. The book is officially on shelves and available for purchase today, on November, 8th. By purchasing the book directly from my website, you'll also be supporting the efforts of Chef Jose Andres' association. For every purchase, I will donate $1 to his project World Central Kitchen, an association that helps to bring fresh meals to people in crisis around the world.  Where to buy my Book "Conversations Behind The Kitchen Door" Barnes & NoblesAmazon Behind the scenes of Emmanuel Laroche writing his book Conversation Behind The Kitchen Door The first time Emmanuel Laroche thought about writing a book (2:51)Finding the right resources for getting published (5:33)How long the process took from start to finish (7:12)A summary of the contents of the book  Conversations Behind The Kitchen Door (7:59)How the book differs from the podcast content (8:31)The structure of the chapters (10:18)What culinary leaders have in common when it comes to process (11:57)Why the kitchen is a metaphor for life (13:08)Why you shouldn't follow recipes (13:49)Deciding to publish via the traditional route (14:32)Writing a book proposal to submit to an agent (15:50)Culinary leaders featured in the book Conversations Behind The Kitchen Door (17:41)Why I asked Chef Elizabeth Falkner to write the forward (18:37)An excerpt from the book Conversations Behind The Kitchen Door (20:06)How immigration influenced the American palate (21:50)Who should read this book (23:06)Click here to find recipes from the chefs featured in the book (24:19)How I found the time and space to write (26:04)Where to find the book Conversations Behind The Kitchen Door near you and how to request it (27:22)Link to the podcast episode on Apple Podcast Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin #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 */ Jose Garces' Endorsement book Conversations Behind The Kitchen Door Jeremy Umansky's Endorsement book Conversations Behind The Kitchen Door Elizabeth Falkner's Endorsement book Conversations Behind The Kitchen Door Quote from Chef Dan Kluger Click to tweet The main question that has had in my head was, Am I able to write?, and If I write something, is it going to be interesting?
 Click To Tweet I explored the future of culinary creativity that is based on 50 conversations that I had with American Culinary leaders on the podcast.
 Click To Tweet It was important for me to feature the influences from other origins coming from the first and second-generation chefs, and the importance of immigration in the way America eats today. Click To Tweet

When @Mayssa decided to start Behave, she knew that in order to change people's opinions of better for you candy, that the taste needed to be on point. So naturally, she teamed up with James Beard-nominated Chef, Elizabeth Falkner.

Today's guests are film director Peter Ferriero, Chef Elizabeth Faulkner, and Chef Juliette Masters of The Edge in Harlem. They're part of the team behind a new documentary called Her Name is Chef, a film that takes a hard look at what it's really like for women in professional kitchens. You'll hear perspectives from two of the film's stars, their experiences gaining respect from a male-dominated industry, and you'll learn about the inspirations behind the food they create.  What we covered in this episode The inspiration for the documentary "Her Name is Chef" (3:49) The system of power within the restaurant structure (9:05) Paying respects when a star (Chef Fatima Ali) is lost after filming "Her Name is Chef" (11:45) The difference between male and female cooking (15:17) Global influence of the US restaurant model when it comes to gender (19:27) The gender stereotypes female restaurant owners face (23:20) Arguing price points when you're the expert (24:57) Sage advice for aspiring female chefs (30:11) Inspiration for the food coming out of these female-run kitchens (32:27) How the documentary is inspiring young women (39:48) Why it all comes back to simplicity (43:56) Post-pandemic restaurants to add to your list (49:12) Cooking fails from the pro's (52:06) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast  Links to other episodes with current guests Conversation with Chef Elizabeth Falkner (episode #63) #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Elizabeth Falkner and Film Director Peter Ferriero Film Director Peter Ferriero Chef Fatima Ali on the set of Her Name is Chef Chef Juliet Masters from The Edge in Harlem on the set of Her Name is Chef Click to tweet “I said, ‘Oh my god, this is a story and I do want to tell it and I want to find the best female chefs'. And I did not have a problem finding female chefs because there's just so many of them all over the country.” Click To Tweet “The whole current restaurant structure has been built by men. So it's not that women haven't been in charge for hundreds of years before all this. We still have vestiges from the past in our systems.” Click To Tweet “I generally like female cooking more than male cooking. But that's just my personal preference. I think that we do have different attitudes and different ways of running kitchens and just a different way of handling food." Click To Tweet “Having us have more face time with young women out there will start to change the dynamic. You see more female chefs. You see them out there and they can aspire to do something like that. A movie like Her Name is Chef is a start.” Click To Tweet “I have had to be come a louder, more aggressive female in order to survive in a very male dominated world that I've constantly been in.” Click To Tweet “Becoming a boss of the kitchen, which is what a chef is, you're the head of the kitchen, that's a whole other dynamic that you grow into slowly. You don't suddenly walk in and know how to boss. You learn to do that." Click To Tweet Social media Her Name is Chef Instagram Facebook Social media Peter Ferriero Instagram Facebook Twitter Linkedin Social media Chef Elizabeth Falkner Instagram Facebook Twitter Social media Chef Juliet Masters Instagram Facebook Links mentioned in this episode Documentary website Connect with Peter Ferriero: Website Connect with Elizabeth Faulkner: Website

Elizabeth Falkner comes to Tanya's Table this week to talk about art, culture and the vast variety of roads life can take you as a pastry chef devoted to breaking barriers. A well-known television figure, Elizabeth appeared as a competitor and a judge on many television shows such as Food Network's Iron Chef and Chopped series, as well as several Bravo's Top Chef series.Beyond television, Elizabeth owned and managed 2 very successful San Francisco restaurants Citizen Cake (for 14 years) and Orson for (4 years). She is a well written author, having published 3 books- the first two with Ten Speed Press:  Demolition Desserts: Recipes from Citizen Cake (2007) and Cooking Off the Clock: Recipes from My Downtime (2012). In 2018, she self published Re-Fuse: Digital chefs notebook of ideas and recipes on food waste, responsible cooking.

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 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 Instagram Facebook Twitter Links mentioned in this episode Elizabeth Falkner website

Chef Elizabeth Falkner steps into the Walk-In with Elle to talk all things restaurants. They discuss Elizabeth’s transition from film school to becoming a pastry chef, opening and closing restaurants, and writing her memoir. They also talk about Elizabeth’s love of peaceful sword-fighting!https://www.elizabethfalkner.comVirtual classes available at 100 PleatsFor our first season of The Walk-In, we want to hear your feedback. Tell us what you love and how we can improve to earn a 20% off coupon in the ATK store: https://www.surveygizmo.com/s3/5679398/The-Walk-In-Season-1

Food Show Competitor. Fierce Activist. Fitness Enthusiast. And you've got a front row seat. Whether Chef Elizabeth Falkner fights in a Food Network duel or curls cast iron pans, she works it like an Olympic athlete. The well known chef chats with Chefs Lorraine Moss and Louiie Victa about why we all need to think like athletes. She offers helpful tips on how to keep healthy and in shape even when you work long hours in a restaurant. Currently in editing on a chef documentary about what the hospitality industry needs to survive, she doesn't mince words about how we can all make positive change in the current situation. Elizabeth also talks about how you can benefit from her years of culinary/pastry experience by booking an online class at 100 Pleats. PODCAST Mentions: Susan Feniger, Mary Sue Milliken, Nyesha Arrington, Chez Panisse, Antonia Lofaso, Brooke Williamson, A Fine Line, Bake The Vote, Feed The Vote, Julian Serrano, Nancy Silverton, AAPTIV Find out more at https://2-sharp-chefs--a-microphone.pinecast.co This podcast is powered by Pinecast.

Elizabeth Falkner is up for any challenge. From pastry and pizza to low-sugar candy, Elizabeth is an innovator in the kitchen and has been a leader in the food world for three decades as an award-winning chef, cookbook author, and competitor on Top Chef Masters and Iron Chef. A devoted artist and athlete, Elizabeth also practices martial arts, is a producer, and is in the midst of writing her memoir. Tune in to this episode of Live to Eat as we chat about how you can snag 10 minutes in the kitchen with Elizabeth, where you can get Elizabeth’s good-for-you gummy bears, and how you can Bake the Vote.

Chef Hillary Sterling joins Pete to discuss cooking in quarantine. She's joined by Chef friends Elizabeth Falkner, Claire Robinson, and Leia Gaccione. 

On today's episode of Athleisure Kitchen, we share an organization that we have covered a number of times over at Athleisure Mag and is in the Nov issue. We have enjoyed sharing initiatives that No Kid Hungry creates in order to ensure that childhood hunger is not an issue that has to be a concern in this country. In the past, we have interviewed Bryan Voltaggio and Duff Goldman, both who have participated in a fundraising event known as Chefs Cycle. We have also covered the spatulas that include the creativity of various celebs, food personalities and chefs that are sold at Williams-Sonoma. Right before the holidays, we caught up with No Kid Hungry's Jenny Dirksen who is the National Director of Champion Engagement and Chef Elizabeth Falkner and talked about a variety of programs that No Kid Hungry is involved in throughout the year. Of course, with Holiday festivities underway, we delved into what we will find on their dinner tables this year! This episode was recorded at one of Athleisure Kitchen's favorite whiskey destinations, The Flatiron Room here in NYC.You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Our ad segment music is EQUALS performed by Dural. See acast.com/privacy for privacy and opt-out information.

Family Meal is joined by incredible Celebrity Chef and super Samurai Elizabeth Falkner! We catch up on her travels and the issues she has become an advocate for. Wait till you here about her stage show and the BSB Brown Sugar Bourbon cocktail of the week.

We are talking with Chef Elizabeth Falkner on this episode of Food, Wine & the Culinary Mind with Mat Schuster. We get into Elizabeth's impressive culinary career, sustainability, being fit to cook and why soccer always helps in the kitchen. You won't want to miss Chef's views on fears and ego as well. Check out the podcast socially @culinarymindcast orwww.canelasf.com/podcast for more info.

Liz Williams interviews Elizabeth Falkner

What can Chefs Cycle teach us about finding our strength? Recorded after the rain-soaked second day of Chefs Cycle 2019, Billy Shore discusses riding 300 miles in three days with Cathartes principal Jeff Johnston, ZAZU Kitchen & Farm chef/owner Duskie Estes, chef Elizabeth Falkner and Add Passion & Stir producer Paul “Woody” Woodhull. Woodhull, who is new to cycling, was inspired. “One thing I was told when I went out on a training ride was… you can shift and make it feel like you’re on a level road. For hungry kids, there’s no button they can push to level the road,” he notes. Johnston, an experienced rider, also found the experience meaningful. “It was challenging, but at the same time, you’re feeding kids, you’re doing the right the thing while you’re out riding through the vineyards,” he says.Estes and Falkner point out that Chefs Cycle does as much for the chef community as it does for No Kid Hungry. “It’s not just that you got the chefs who are cyclists - you are making cyclists out of the chefs,” says Estes. “I hope this can be really inspirational for younger folks getting into the business knowing that if you’re taking care of yourself, then you can better take care of other people,” explains Falkner.Listen in and experience the commitment and camaraderie that makes Chefs Cycle a powerful event for the riders and the kids they are helping to feed.

Joey Wölffer did not want to join the family business. Her father had founded Wölffer Estate Vineyard, the pioneering winery located in the Hamptons, but Joey was interested in the world of fashion. After tragedy struck, she changed course and has been a big part of the brand’s evolution, from the new label design to the expansion into non-alcoholic options. In the second half of our show, we’re joined by Adele Nelson, director of Chefs Cycle, the annual 300-mile endurance ride benefitting No Kid Hungry, and Chef Elizabeth Falkner, one of this year’s cyclists. Chefs Cycle will take place May 14th through 16th in Santa Rosa, California. To donate or get involved, head to chefscycle.org. Thank you to Lydia Weintraub for sharing that she thinks that Deb Perelman of Smitten Kitchen is the bombe! And thank you to Handsome Brook Farm Pasture Raised Organic Eggs for supporting Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast.

Get the featured cocktail recipe: Destination Unknown Avant-garde film maker turned chef, Elizabeth Falkner was many talents. Whether it’s her approach in the kitchen or her live art performances, the key ingredients are always creativity, imagination and a dash of the extraordinary. She has competed on Iron Chef America, The Next Iron Chef: Super Chefs as well as, The Next Iron Chef: Redemption. And if when you were in San Fran, and dined at Citizen Cake or Orson Restaurant, then you know just how incredibly talented she is in the kitchen. Or maybe you were lucky enough to grab a bit of nosh at Krescendo, a Southern Italian restaurant she opened New York City. If not, not to worry. You can try your hand at some of her delicious recipes, because Elizabeth also authored, “Demolition Desserts” and “Cooking Off the Clock.” And if that’s not enough. Elizabeth will be participating in Chefs Cycle, a 300 mile in 3 days bike ride to help end childhood hunger in America. So to support her, or any other chef pedaling for a great cause, please donate here.   Treat yourself to one (or all) of our delicious cocktail recipes. And subscribe, download and review to let us know what you think of the show! We'd love to happy to hear from you.

#ItsShowTime This week's @rolandsfoodcourt SiriusXM with @gennaro.pecchia & @noainjection at 9:00PM #siriusxmfaction Channel 103 #newyorkcity We get a full preview of the new @chefflynnfilm starring @diningwithflynn & Director @cameronyates that Premieres this weekend @filmforumnyc We also have the honor to have @bravotopchef @cheffalkner & NYC Council Member for @dream_foundation #JackieIndelicato on the food court to tell us more about Dream Foundation. The Ladies also give us a peek into the amazing benefit dinner happening on Veteran's Day, next Monday, Nov. 12th hosted by @urbanitruffles @trufflelabnyc with luxury partners @calvisiuscaviarusa @cadelbosco_official @emmicheeseusa & Dessert by Mr. Chocolate @jacquestorres Please Buy a Ticket & Support These Foks! We end with The Legend @kingbobbybrown King of Stage who invites to The Circle of Sisters event at Jacob Javits Convention Center to give us the scoop on his new @bobbybrownfoods @aliciaetheredgebrown Thanks for all your Support! Big Love! @paulofcharsky Ciao! @notarnicola.sabrina @chiarachc @morebubblesplease

Richard and Jazmin cap off the Aspen Food and Wine classic with Ezra and Adeev Potash, hosts of Bravo's Beats and Bites as well as Chef Elizabeth Falkner. Listen in as they discuss crossing their passions for performance with food, Elizabeth breaks down her croquembouche Samurai installation, and the art of collaboration. Remember to join us at @starving4pod on Instagram!

Chef Elizabeth Falkner was once described as a “high-wire artist,” and it’s no surprise. Throughout her career—and her life—she’s never been afraid of taking risks and trying new things. But she’s also been wise enough to know when she needs a break. Chef Falkner stopped by the studio to talk to us about her career, her early restaurant days, grilled cheese (hey, it was National Grilled Cheese Day), and more. Allison Lacey, the Marketing Brand Manager of Emmi cheeses from Switzerland, also came by to talk cheese and brought a beautiful selection of Emmi’s best. (Thanks, Allison!) Things got cheesy in a good way. We also talked to Allison about her career, and how she followed her dream of securing a job in the food world. Thank you to Emmi Cheese and Le Cordon Bleu for supporting our show! Radio Cherry Bombe is powered by Simplecast

Gérard is successful winemaker in Languedoc, a larger-than-life character with a strong business story to tell. At 52, he has spent the past 42 years making wine. He started helping out on his father’s estates, before taking over the family business when his dad suddenly, tragically passed away. The young Bertrand was filling some very big shoes. The elder was beloved in the region and known as a pioneer in the region (even though his estate was a small one). The first to put wines in barrels in the 70s, he had built a reputation for creating and marketing Super Premium wines during a time when Languedoc -- the world's largest wine-making region -- was dismissed as producing mediocre mass market wines. It’s only been in the past few decades that Languedoc sloughed off this stigma and started to become synonymous with “good value” wines; high quality vintages at reasonable prices. Bertrand is one of the reasons for this change in perception. Like his father, he is a pioneer. After a life-changing experience with homeopathy he went deep into natural sciences, an exploration that led him to the works of Rudolf Steiner, the father of biodynamic farming. Convinced of the ethos and sense of the technique, he experimented and became a zealous convert. 14 of his estates are now certified biodynamic. So, employing the rigorous rules governing the holistic, sustainable philosophy, his winemaking process follows lunar and star charts and esoteric pagan rituals like burying a manure-filled cow horn. While some dismiss the technique as New Age hocus pocus, what's undeniable is the farmer’s heightened awareness of the soil's health and a meaningful link to nature not defined by yield. Evangelical about spreading the gospel, he’s inspired droves of winemakers to do the same and created ways to make it more economical. As the market for organic and biodynamic wines is steadily growing in the US, he should have already been at the forefront of the surge as his farming and wines are impeccable. Chef/Registered Dietitian/Culinary Educator/Certified Personal Trainer Most is in here ~ http://www.dianehenderiks.com/about-diane/ Healthy cooking and eating expert ~ great time of year to make adjustments, my forte is to take decadent dishes and make them better for you without a sacrifice of flavor, go to media expert for this Passion for humanitarian work: JBJ Soul Kitchen, Adaptive Sports Foundation, American Cancer Society, Pop Earth and many more. Talk about JBJSK and my role as resident guest chef. Chef pals that I have brought to host dinners with me: Carla Hall, Todd English, Lidia Bastianich, Fortunato Nicotra, David Burke, Elizabeth Falkner, Jacques Torres, Maria Loi and more Projects ~ South Korean Sauces, Cookbook in progress, Diane’s Daily Dish (prepared meal delivery service launching in March), Dig In with Chef Diane Henderiks www.DigInOnline.com Mom, wife, dog lover, Jersey Shore girl. Aka “the connector” ~ I share my stage, contacts and passion with worthy peeps

An owner of highly acclaimed NYC restaurants, The Cecil Harlem and Minton's, Restaurateur/Chef/Singer Alexander Smalls is considered the creator of southern revival cooking and is a scholar of the African culinary diaspora. Chef/Pastry Chef/Artist/Activist Elizabeth Falkner wowed customers at her San Francisco restaurants, Citizen Cake and Orson, has consulted on many other restaurants and is a star participant on some of Food Network's and BRAVO TV's most successful competitive cooking shows. This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Your chronic rash may actually be atopic dermatitis.Atopic dermatitis is chronic eczema, and it doesn't respond well to steroid cream treatment like a regular rash. People with atopic dermatitis are susceptible to systemic issues, like asthma. It affects the body with chronic and continuous low-level inflammation. Exercise can help regulate that inflammation. Triggers vary from person to person, so you may have to discover your own. Keep stress levels low. Track your eating habits over a week and see if your dermatitis flares. Try eating seasonal, local produce so you're taking in nutrients from your local environment.As for treatment, you may be able to calm a flare-up with yogurt and leafy greens. Topical application of Neem oil may also help. Sea buckthorn is a natural dietary supplement that has aided skin inflammation.Finally, talk to your dermatologist if you have chronic rashes. There is help for suffering. Listen in as Chef Elizabeth Falkner shares her story of life with atopic dermatitis. Sponsor: Real Salt

Your chronic rash may actually be atopic dermatitis.Atopic dermatitis is chronic eczema, and it doesn’t respond well to steroid cream treatment like a regular rash. People with atopic dermatitis are susceptible to systemic issues, like asthma. It affects the body with chronic and continuous low-level inflammation. Exercise can help regulate that inflammation. Triggers vary from person to person, so you may have to discover your own. Keep stress levels low. Track your eating habits over a week and see if your dermatitis flares. Try eating seasonal, local produce so you’re taking in nutrients from your local environment.As for treatment, you may be able to calm a flare-up with yogurt and leafy greens. Topical application of Neem oil may also help. Sea buckthorn is a natural dietary supplement that has aided skin inflammation.Finally, talk to your dermatologist if you have chronic rashes. There is help for suffering. Listen in as Chef Elizabeth Falkner shares her story of life with atopic dermatitis. Sponsor: Real Salt

Tune in for a brand new episode of Chef’s Story , as host Dorothy Cann Hamilton sits down with none other than David Burke. Burke graduated from the Culinary Institute of America, and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burke’s mastery of French culinary technique was confirmed when, at age 26, he won France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur for unparalleled skill and creativity with his native cuisine. David Burke returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere and then for Charlie Palmer at The River Café, where he ascended to executive chef and earned three stars from The New York Times. In 1992, Burke opened the Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group. Burke has been honored with Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA’s August Escoffier Award. Nation’s Restaurant News named Burke one of the 50 Top R&D Culinarians and Time Out New York honored him as the “Best Culinary Prankster” in 2003. In May 2009, Burke was inducted into the Who’s Who of Food & Beverage in America by the James Beard Foundation. In that same month, he also won the distinctive Menu Masters award from Nation’s Restaurant News, naming him one of the nation’s most celebrated culinary innovators. In February 2012, Burke was honored by the culinary school at Johnson & Wales University with the Distinguished Visiting Chef Award, which is given to the world’s most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the best in New York City hospitality, winning the best chef award. In 2013, Burke was nominated to “Best Chefs America,” a new benchmark in American cooking whereby chefs name the peers who are the most inspiring and impressive in the business. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the “Coolest Multiconcept Companies in the Land.” The article highlights restaurant corporations with an enviable business concept that others can’t wait to replicate. In addition, it cites the numerous incarnations of Chef Burke’s creative vision, from David Burke Fishtail and Burke in the Box to David Burke’s Primehouse. Chef Burke’s vast talents have been showcased recently on television, including season two of “Top Chef Masters,” a guest spot on the “Every Day with Rachael Ray” show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg’s small-business television series, “The Mentor”. In 2013, he returned to season five of “Top Chef Masters.” Burke’s visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Most recently, he was invited to join the Holland America Line Culinary Council alongside renowned international chefs Jonnie Boer, Marcus Samuelsson, Jacques Torres, Charlie Trotter and Elizabeth Falkner. In this capacity, Burke will consult on the cruise line’s culinary initiatives, including the CulinaryArtsCenter enrichment program, and provide signature recipes which will be featured on all 15 ships.

Presented by VerTerra Dinnerware, hosted by Four Seasons Resort, Palm Beach during the 2014 Palm Beach Food & Wine Festival on Saturday, December 13, 2014