Tag: Elizabeth Falkner

11 Things You Didn’t Know About Elizabeth Falkner — Chopped All-Stars

by in Shows, March 26th, 2013

Elizabeth FalknerFN Dish is counting down to the season 3 premiere of Chopped All-Stars by introducing a competitor every day. Sixteen competitors including Food Network and Cooking Channel talent, renowned chefs, Chopped judges and celebrities are competing for a chance to win the title of All-Stars champion and a $50,000 donation to charity. Watch the premiere on Sunday, April 7, at 9pm/8c and keep coming back to FN Dish for exclusive interviews and behind-the-scenes previews.

Elizabeth Falkner first wowed the culinary world with her desserts before turning her attention to savory dishes. She has competed on Iron Chef America, The Next Iron Chef: Super Chefs and recently, The Next Iron Chef: Redemption. Elizabeth previously ran her pastry shop, Citizen Cake, and restaurant, Orson, in San Francisco before relocating to Brooklyn to open her new Southern Italian restaurant, Krescendo. But there’s a lot you don’t know about Elizabeth — for example, she hates really sweet desserts. And if she weren’t a chef, she would probably have been a superhero. You’ll have to watch to find out whether she uses any special powers in the Chopped kitchen. Find out more about Elizabeth in her Q&A below.

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Chatting With the Runner-Up on Next Iron Chef: Super Chefs

by in Shows, December 20th, 2011


The fourth season of The Next Iron Chef: Super Chefs has come to a close and Geoffrey Zakarian has been crowned the prize so many would-be chefs covet: joining the ranks of Iron Chefs Marc Forgione, Bobby Flay, Masaharu Morimoto, Cat Cora, Jose Garces and Michael Symon.

While Geoffrey has won the final battle, we can’t forget his worthy and very talented opponent, Elizabeth Falkner, who fought to the very end. Each week, she’s proven herself more than a pastry chef; in fact, she can do it all. However, we still had to say goodbye to her.

FN Dish: You mentioned in this last challenge that you’ve really stayed away from the pastry side and haven’t called upon it until the finale. Why?

EF: I wanted to show people that I cook everything and actually have been doing so from the beginning of my career. I focused on pastry for the first chunk of years because I love the artistic side to it and the discipline. It helped me become a better savory chef. I love all kinds of food, cooking and learning about it all.

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Fight to the Finish on the Next Iron Chef – Critical Moments

by in Shows, December 19th, 2011

Next Iron Chef judge Simon Majumdar joins us on the FN Dish each week to share his insider’s take on what went down Sunday night.

Since my first visit, for the finale of The Next Iron Chef season 3, I have been fortunate enough to find myself at the judges’ table in Kitchen Stadium more than a dozen times. Despite the repeated visits, I still get a huge buzz of excitement as I take my place and know that there are literally millions of people in the United States who would give their right arm to swap places with me. It’s a great honor and the task of judging is one I definitely do not take lightly.

It was even more of an honor on this occasion as Judy Joo, Iron Chef Symon and I entered the arena to choose the new addition to the illustrious roster in Kitchen Stadium. The previous weeks had seen some of the most intense pressure imaginable, not only on the chefs, but also on the judges as we strove to select the two best chefs for the final challenge. There had been lots of disagreements along the way, but I stand by our choices and know that we were all looking forward to the battle ahead.

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Hamptons Seafood Showdown on the Next Iron Chef — Critical Moments

by in Shows, December 12th, 2011

Next Iron Chef: The Final Four
Next Iron Chef judge Simon Majumdar joins us on the FN Dish each week to share his insider’s take on what went down Sunday night.

In the penultimate challenge, the four surviving chefs were given the task of showing us just what truly passionate cooks they could be. To do this they were each handed $500 by Alton Brown and given two hours to source enough ingredients to feed not only the judges but also 20 noteworthy individuals of the Hamptons dining scene.

While they were running around in search of the best fish, seafood and produce they could afford, the judges waited in the comfortable surroundings of the Montauk Yacht Club. I would like to say that we relaxed, but it simply wouldn’t be true. Just as the pressure had mounted on the chefs with each elimination, so it was weighing down on the judges each week as we looked into the eyes of the despondent chefs we had to send home.

The pressure was even greater now as we were informed that we would have to choose two chefs to compete for the title in Kitchen Stadium while crushing the dreams of the two others. Michael Symon told me that the thought of the decision ahead was making him physically ill. I could totally sympathize, as Chefs Falkner, Chiarello, Zakarian and Guarnaschelli had all proved time and again that they were each capable of going on to the show.

On returning from their quest the chefs had two hours to cook, the guests started filling up the seats on the terrace and we were led to the judging chamber. Read more