Anna Olson has fresh ideas for foodservice at CRFA Show 2011
FOR IMMEDIATE RELEASE
February 14, 2011
TORONTO – Celebrity chef and TV host Anna Olson will be a featured presenter at the 2011 CRFA Show. Presented by the Guelph Food Technology Centre and Grow Guelph, Olson will do cooking demonstrations, presentations and book signings on March 6 and 7 at the CRFA Show, held at the Direct Energy Centre in Toronto.
Olson will focus on using fresh Ontario greenhouse produce; the many ways beer can be a great ingredient in local cooking; and how to give crème brûlée a new personality. These cooking demonstration are held on March 6 and 7.
On Monday, March 7, Olson will be the keynote speaker at a trio of Healthy Menu educational sessions: Local, Sustainable and Organic Menus; Sodium Reduction for Healthier Menus; and Healthy Menus for Kids. Visitors will learn about the latest health and wellness market trends in foodservice.
Anna Olson gets to the hearts of Canadians by going through their stomachs. She is currently the host of “Fresh with Anna Olson” on the Canadian Food Network, and in the past has hosted “Sugar” and “Kitchen Equipped.” Her shop, Olson Foods + Bakery in Port Dalhousie, boasts an open kitchen and sells freshly baked goods, artisanal cheeses and gourmet pantry items. Her love for creating new recipes and fantastic culinary creations has led to six cookbooks. She also writes for various publications including Vines and LCBO Food & Drink.
With over 1,200 exhibit booths and ongoing chef demos, seminars and events, the CRFA Show offers restaurant and hospitality owners, managers, chefs and executives a host of fresh ideas to help promote, grow and manage their business.
For more information and to register online, go to www.crfashow.ca. The CRFA Show is a trade-only event.
The CRFA Show is owned and operated by the Canadian Restaurant and Foodservices Association, one of the country’s leading business associations. Through its trade shows, member savings and advocacy, CRFA works to create an environment that allows foodservice operators to prosper and grow.
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