"As a pastry chef, I never wanted to make super sweet dishes because that was not a driver for me. I like to look at classic themes and ask, “what else can we do with it?” We can’t just make and sell regular brownies. For example, instead of lemon cake, let’s make it with passionfruit. Often, it’s really about surprises in the familiar. My goal is to amplify certain tones while making others subtler, like sound design but in food. I enjoy remodeling aspects in pastries to create a new architecture for flavors, which also helps me in savory cooking. I also try to integrate a lot of spices and herbs into what I’m making and will look to different cultures, languages and people to understand the foundations of certain cuisines and dishes to re-interpret without being offensive. (her techniques of flavor pairings as a pastry chef and her process of incorporating unexpected ingredients)"
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Non-fiction authors from the United StatesWomen authors from the United StatesTelevision personalitiesChefs from the United States
Original Language: English
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McCormick for Chefs Interview - Chef Interviews: Chef Elizabeth Falkner - 2020/21 - Archive
https://en.wikiquote.org/wiki/Elizabeth_Falkner
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Elizabeth Falkner
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