Elizabeth Falkner’s educational background may explain, at least in part, why she likes to think outside of the box. After graduating from the San Francisco Art Institute in 1989, she initially intended to make experimental films. But a part-time restaurant gig soon turned into a full-time culinary career, and now she uses that same kind of creativity to deconstruct, transform and evolve dishes. After working as pastry chef at some of San Francisco’s most renowned restaurants, ...
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Contact: Desiree Torres Desiree.Torres@penton.com