Chat and chew with Anna Olson
Confession: I am a food show addict. From Top Chef to Masterchef, to cooking and lifestyle shows headed by Tony and Jaime — anything that features food on TV has become an obsession.
It’s precisely because of viewers like me that Gordon Ramsay seems to spend more time on telly than in the kitchen.
Food shows entertain because almost everyone can relate to delicious food, sumptuous eating and discovering exotic dishes and places.
The colorful personalities — not to mention the occasional injected drama — also adds to the viewing experience.
The biggest draw, however, is how chefs inspire and teach us to appreciate the merits of fresh produce, new techniques such as sous-vide, and the art of plating.
If you’re a food show junkie like me, you may have noticed the pervading notion that chefs are either in the sweet or savory category — someone in between is a rarity.
For choco lovers: The chocolate mousse torte. A culinary chef’s Achilles heel is always dessert, and many Top Chef contestants have quivered at the thought of baking a simple pie.
Of course there are chefs that excel in both. Canadian chef and Asian Food Channel host Anna Olson is one of them.
A pastry chef by training, Olson spoke to On the Radar on her Filipino food experience, her passion for seasonal cooking, and why she widened her repertoire to include culinary dishes.
ON THE RADAR: Tell us your culinary story.
ANNA OLSON: In university, I always baked and cooked but I didn’t think of it as a full-time career option. I completed a Political Science and Sociology degree and worked in banking for a while but over time, I decided to switch to cooking full time. After that move, I realized that I found my life-long calling.
It’s rare to find a chef that tackles both sweet and savory. Why did you choose to do so?
Though dessert is my first love and I initially pursued a career as pastry chef, I was always curious to venture to the other side.
Being a pastry chef has helped me more than I thought; there are skills in baking that are very useful in making savory dishes.
Tart and tangy: Lemon olive cake Why do few chefs straddle both?
Well, pastry is a science — it’s technical as it involves measurements, temperature and timing. You cannot predict the outcome; you just have to wait until it’s done. For example, you don’t know whether a soufflé will cooperate and rise until you take it out of the oven. Culinary, on the other hand, has a more flexible approach, allowing for on-the-way experimentation as long as you taste, taste and taste.
What are your favorite tools of the trade?
A knife and a cake/icing spatula. I can’t live without either.
Your motto is “eat fresh, eat local.” Why do you choose to emphasize seasonality in your shows?
It just makes sense because you work with nature’s clock — you cook what is there at that time. It is also more sustainable as it supports smaller farms and businesses that focus on ethically grown produce. Also, everything just tastes better with fresh ingredients.
I heart sweets: Rasberry pecan tart What’s your impression of Filipino food?
The flavors are intriguing but not unfamiliar. I had Filipino friends growing up so I knew home-cooked fare like adobo. Of course coming here, I see a more vibrant side to the cuisine and how it mixes all the influences that makes it work. I loved all the tropical fruits I tried so far and also enjoyed lumpia and lechon kawali.
What’s an easy dessert that aspiring cooks can make to impress?
Bananas Foster is a simple and delicious dessert perfect for the warm weather. Any dish where flambé is involved is exciting for both the one cooking as well as those watching.
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Anna Olson hosts Sugar and Fresh with Anna Olson on The Asian Food Channel. To know more visit http://www.asianfoodchannel.com/
