10 ?s | anna olson, chef-author-tv host

I'm not going to lie, I jumped up and down like a little girl when I received a note from Anna Olson that she wanted to participate in 10 ?s.  A personal note, not one from an assistant, a personal note, with kind words about sarah.wandering.  I jumped. Up. And down. And repeated.  Most of you may know Anna from Food Networks' Fresh with Anna Olson, or her earlier series Sugar in which her spunky personality and obvious love of food and more importantly, the entire process of cooking and baking, make you want to get into the kitchen, thrown on an apron and get dirty.  Some of you may be a fan of her cookbooks, of which she has six - Inn on the Twenty, Sugar, Another Cup of Sugar, Anna and Michael Olson Cook at Home, In the Kitchen with Anna: New Ways with the Classics and 2009's Fresh with Anna Olson: Seasonally Inspired Recipes to Share with Family and Friends.  Visitors to Niagara-on-the-Lake may have visited Olson Foods & Bakery, which she co-owns with her husband, and also a chef, Michael Olson, a bakery and general store with as much atmosphere as food, most of which is local, a philosophy which I feel Anna, like many local chefs, has really brought to the attention of the general public - Eat Fresh, Eat Seasonal, Eat Local [as a farmer's daughter, you know I'm all over that].

Me, well I'm a fan of Anna for all those reasons.  And the fact that she signs of her emails with "Best Wishes and Tasty Dishes" and uses the word "serendipity".  You can check out more about Anna on her website - annaolson.ca.  Here's 10 ?s with the incredibly down to earth and highly accomplished Anna Olson.


1. What is the most rewarding aspect of what you do or what has been the most rewarding experience you've had in your career?

I feel so lucky to be be able to do what I love every day: cook. Cooking is selfish and selfless at the same time, and when I share recipes and cooking tips I get personal satisfaction from feeding and inspiring others, but I get even more fulfillment from hearing about others stories of success when they make my recipes and impress themselves and their friends and families – it’s a contagious sort of empowerment, I suppose. (Oh dear, that sounds all self-help-ish, I really didn’t mean it to be)

2. Favourite time of day?

Morning 100% - it’s my most productive time. I really slow down in the evening, so I try and make all my big decisions in the morning.

3. Star Wars or Star Trek?

Star Wars all the way – I used to collect Star Wars bubble gum cards when I was a kid.

4. What is one thing you would change about your industry or what you do?

When it comes to writing cookbooks, I wish we (in North America) could use the universal standard of measuring our ingredients by weight (grams and ounces) not by volume (cups and teaspoons). Measuring by weight ensures accuracy and consistency, and it’s easier too.

5. What is your daily routine? If you don't have one, what is one thing you do everyday?

A big part of what I love about what I do is that I don’t have a routine – I thrive on constant change. But if I were to name one thing...it’s flossing! I can’t fall asleep unless I’ve flossed my teeth. Oh yes, and to do the daily Sudoku puzzle from the paper after dinner. (Boy, sounds exciting, huh)

6. If you weren't doing what you do, what else would you do?

It’s hard to envision, but I would say I’d love to write a work of fiction, or else (if younger) be a house music DJ

7. Favourite Colour?

Blue - all shades

8. Favourite board game?

Scrabble all the way – the quest for the triple word score record endures

9. Where do you see your industry or yourself in 10 years?

I fear that I don’t have that much foresight – serendipity and stubbornness have got me to this point thus far, so I’m pretty content to stick with that formula. I part of what guides me through those “fork in the road” decisions is to remind myself that opportunity does not wait for convenience. Sometimes you need to say “yes” even when you’re not certain how you’re going to fit it in.

10. What do you feel is "trendy" right now and what do you feel will stand the test of time?

Trendy: Red Velvet Cake, wine fridges, 3D TV’s, skinny jeans
Timeless: Chocolate cake, good wine, conversing, cozy sweaters