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, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!