Anna Olson Quotes

United States, Chef
May 4, 1968

Anna Olson is a professionally trained pastry chef. She resides in Welland in the Niagara region of Ontario, Canada. She was previously the host of Food Network Canada's Fresh with Anna Olson , Sugar and Kitchen Equipped and Bake with Anna Olson.

As long as you're willing to be called a fool, you can create anything, do anything, be anything.

Anna Olson
- Fool
- Create
- Called
Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile.

Anna Olson
- Life
- Family
- Friends

Like the pioneers of old, a creative person breaks new ground daily.

Anna Olson
- Creative
- Breaks
- Pioneers
Success is seldom permanent, and failure is seldom fatal. The important thing is to keep trying.

Anna Olson
- Trying
- Success
- Failure
I have a rule: before I can throw anything out, I have to write down five possible uses for it. This stretches my mind and keeps it nimble - just like stretching exercises do for my body.

Anna Olson
- Use
- Rule
- Throw
If you're nervous about doing something, plan to do it badly, giving yourself credit for just doing it. That takes a weight off your shoulders because anyone can do something badly.

Anna Olson
- Plan
- Nervous
- Badly
It's not something we want to do. But the reality is, we can't afford a new tram. And this mountain is bigger than one lift.

Anna Olson
- Want
- Reality
- Afford
Letting go of the need for perfection releases a burst of energy - and guess what - you may accidentally do a good job.

Anna Olson
- Job
- Energy
- Perfection

Your job is to create. Their job is to try to stop you. Don't do both jobs.

Anna Olson
- Job
- Stop
- Create
Like the turtle, you need to stick your neck out to make progress.

Anna Olson
- Progress
- Stick
- Neck