Brought to you by Bernardin Ltd.
Celebrity chef Anna Olson is host of Food Network's Bake with Anna Olson, following on the heels of the successful series, Sugar and Fresh with Anna Olson all of which have aired in 40 countries worldwide. She has authored seven bestselling cookbooks including her most recent, Back to Baking. Two of these books were written with her husband Michael, a well-noted chef and culinary instructor, and together they have recently launched the Olson Recipe Maker App for iPad, iPhone, Android and Blackberry with critical acclaim. While originally born in Atlanta, Georgia, Anna grew up in Toronto, and found her way back to the U.S. to study culinary arts at Johnson & Wales University and work in Colorado and New Orleans. Originally trained in the world of savory cooking, Anna is equally recognized for her abilities in the pastry kitchen, and values cooking with locally-sourced ingredients. She is proud to call Niagara home, and has lived and cooked here for 15 years. Anna's culinary philosophy is based on a common-sense approach of cooking and baking with the seasons as well as respecting the ingredients, the technique and the process of sharing with others through food.
For Chef Emerie Brine, the love of fresh food started as a young child. Growing up on a farm on the east coast, Emerie shared in the toils of his large family garden. As one of eleven children, home canning was a yearly tradition in his home, not only providing nutritious foods at a busy table, but acting as an avenue for the creative palate of a budding chef. Emerie credits his mother with his love of food. "Until my youngest brother and I started school and my mother returned to work, I had no idea that you could purchase sliced bread, meats, and cereal at a store. Everything my family ate came directly from the farm." While Emerie's roots are firmly planted in the country, he now enjoys the opportunities that urban life in Toronto provides. The global food market allows for experimentation and a full year of culinary fun. However, Emerie's belief in the value of "fresh-picked" foods makes his partnership with Bernardin a natural. An alumnus of Kraft Foods, Emerie worked both as a Food Technician and a Consumer Relations Associate - he is an expert in the tastes of the Canadian palate. His own catering company specialized in dietary -needs menus, and after a proud 3-year service as chef for the Royal Canadian Air Force, Emerie has mastered the efficiencies that preserving can provide. As the chef for Bernardin, Emerie is looking forward to continuing to experiment with new recipes for home canners. "As a child, my family picked, pickled and canned every possible fruit and vegetable that we grew. Now, with the abundance of herbs, spices and vinegars available, we can add some zip to traditional recipes, and create new taste combinations that will become family favourites". He is also available to do some canning demonstrations for groups who are interested in learning more about safe home canning for fairs, cooking schools, etc.
Ted Reader is an award winning chef and food entertainer, who's parlayed his passion for food into a culinary tour de force that includes more than a dozen cookbooks, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching. Known for his pyrotechnic charm and fearless culinary spirit, it's no surprise that GQ magazine labeled him the "Crazy Canuck Barbecue Kingpin". The dude just loves to cook! Ted's quest for creating "real food for real people" has seen this high profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ballrooms to the Pacific Ocean to a downtown Toronto parking lot. Today he owns more than 100 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck. Ted was awarded two prestigious awards for his cookbook, Napoleon's Everyday Gourmet Grilling - Best Barbecue Book by the Gourmand World Cookbook Awards and it also won the Cordon d'Or - Gold Ribbon BBQ Cookbook Culinary Academy Award in the 2008 Awards Program. Then in 2009, Ted took home Best Barbecue Book at the Gourmand Cookbook Awards for Napoleon's Everyday Gourmet Plank Grilling. And just this year, Ted won Best BBQ Book at the Gourmand Cookbook Awards for Napoleon's Everyday Gourmet Burgers.
Chef Suman is an award winning Corporate Executive Chef a Best Selling Author and a Good Food Activist. With almost two decades of experience in the Hospitality Industry as a Culinarian, Chef Suman has apprenticed and worked in Michelin Star Restaurants, and Leading Hotels of The World in many countries around the Globe. Chef Suman also spend a lot of time, travelling around Canada from Coast to Coast gaining an appreciation for local flavours and ingredients found everywhere from humble to elegant kitchen tables He is currently the National Corporate Chef for Campbell Company of Canada and was a Chef at the Athlete's Village for the Vancouver 2010 Winter Olympics. Chef Suman is the only Chef member at the Board of Health for the City of Toronto and Toronto Food Policy Council. He also authored the Internationally Acclaimed cookbook - "From Pemmican To Poutine - A Journey Through Canada's Culinary History" , celebrating Canadian culinary history and heritage both home and around the World. This book was awarded the Gourmand World Cookbook Award in Paris and the Le Cordon D'or Gold Ribbon Academy Award in Florida. As Chef always says : "Good Food nourishes the body, but for me, it nourishes my soul".
Wanda Beaver grew up in St. Catharines, Ontario, in the heart of Niagara's Fruitland. She baked her first pie at the tender age of nine, using the cherries she picked in her backyard and her grandmother's crimper. Wanda made her first retail pie while a student at the Ontario College of Art. By graduation, she was riding the TTC across Toronto, delivering so many pastries and desserts they exceeded subway capacity! Today, Wanda still bakes the comfort of home into each and every bite. Her staff of 15 happy pie-folk produces over 1,200 assorted goods every week. If you've taken a first bite of a dessert and tasted bliss, it was probably a Wanda's creation! The Kensington Market wholesale and retail vegetarian bakery and cafe supplies delectable handcrafted desserts to restaurants and cafes throughout Metro Toronto.