On the Tightrope with a High-Wire Chef

Radio Cherry Bombe

The Cherry Bombe Podcast Network

Restaurants, 591312, Business, Arts, Food Radio, Interviews, Kerry Diamond, Female Chefs, Radio Cherry Bombe, Entrepreneurs, Society & Culture, Women, Careers, Women In Food, Food, Cherry Bombe Magazine, Talk Radio, Chefs, Restaurateurs

4.6 • 592 Ratings

🗓️ 12 April 2018

⏱️ 53 minutes

🔗️ Recording | iTunes | RSS

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Summary

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!

Transcript

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0:00.0	You're listening to Heritage Radio Network.
0:02.9	We're a member-supported food radio network
0:05.2	broadcasting over 35 weekly shows live from Bushwick, Brooklyn.
0:10.2	Join our hosts as they lead you through the world of craft brewing,
0:13.9	behind the scenes of the restaurant industry,
0:16.4	inside the battle over school food, and beyond.
0:19.6	Find us at heritage radio network.org.
0:26.9	Boys and girls are all fired up. Boys and girls are all fired up.
0:35.6	Whole world's chicken, drinking baby, and we are all right up, and you're listening to Radio Cherry Bomb.
0:50.8	Each week, we talk to the most interesting women in the world of food and bring the pages
0:55.6	of Cherry Bomb magazine to life. Special thanks to our sponsor, Emmy, the maker of delicious
1:02.2	traditional cheeses from Switzerland. If you love beautiful Swiss cheeses, look for Emmy's premier
1:07.9	called Bach label and cheeses such as Emmettaller, creire, and Le Cremot,
1:13.0	aged in the 22 million-year-old Colt Bach Cave for superior flavor, unlike anywhere else
1:19.3	in the world.
1:20.6	If you are daydreaming about culinary school, maybe it's time to say, bonjour to la Cordon
1:25.1	Blue.
1:25.5	You can learn more about the legendary culinary school's most prestigious professional
1:29.8	qualification, LeGron Diplome, by visiting cordonbleu.edu.
1:35.9	So obviously, it's been a crazy week at Cherry Mom HQ.
1:39.2	If you follow anything that we do with the brand, you know that our Jubilee
1:42.3	conference is on Saturday.
	...

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