Portraits of Passion: Featuring Chef, Author and Instigator Elizabeth Falkner

I'm happy to be at your ice cream party.

Cheers.

Cheers.

[Rochelle] When you're cooking,

how do you choose the ingredients that go into your food?

[Elizabeth] I will go out of my way

to get really good ingredients.

The consistency, for me, is understanding

the flavors and textures and how to pull them

into something that's just really simple.

Like, I'll buy 36 month old Parmesan

because I know whatever I make with it,

people are going to be like Oh my god-this is so good

because that is such a good ingredient.

With Haagen-Dazs, it's the same thing.

A company like Haagen-Dazs, you know,

nothing's getting in the way of the flavor the put together.

This coffee and the strawberry

both only have five ingredients, right?

I've known Haagen-Dazs for so many years.

I love how it's just pure and simple ingredients.

It's pretty cool because it's really

just milk, cream, eggs, sugar, and then the flavor.

Pretty perfect.

[Rochelle] What makes you, you, when it comes to food?

[Elizabeth] I'm just hungry.

I'm just hungry to make things exceptional.

I'm still so in love with making food.

It's kind of just being so present.

It's not like any other kind of medium.

I mean, you get to ingest it.

I just think it's the most beautiful thing

that we can do for other people.