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Quick Bites

When food is so good you can't even speak



Photos and text by Maureen Provençal

Rebecca Puplett

Manager/cook at Ingrid’s Village Cafe

PQ: What’s your food/wine philosophy?

RP: Sharing good food with good people.

PQ: One food you can’t live without?

RP: Chocolate.

PQ: One ingredient you can’t live without?

RP: Fresh herbs.

PQ: What food/drink should people be more open to trying?

RP: Try everything at least once, like me.

PQ: One food you avoided as a child and now love?

RP: I never avoided anything, I tried everything.

PQ: Weirdest thing you’ve ever eaten?

RP: Octopus tentacles with suction cups at a Chinese restaurant in London. I didn’t like it much.

PQ: Most memorable meal you’ve ever eaten?

RP: While travelling in Montreal on a low budget, my boyfriend and I found a French restaurant in an alley. The steak was so good we didn’t talk; we just ate.

PQ: Exact moment you decided to become a cook?

RP: At quite a young age. I used to add ingredients to recipes to make them more interesting. I would surprise my mom with my innovative additions to recipes.

PQ: What’s your solution for a last minute meal?

RP: Barbeque.

PQ: Best trend in food/restaurants?

RP: Fresh, healthy, good quality and well priced food.

PQ: Worst trend in food/restaurants?

RP: Supersizing.

PQ: Greatest professional moment?

RP: Early in my cooking experience I was asked to cater for a family reunion. It made me realize that I could make my passion into a career.

PQ: Where would you go to eat if you could go anywhere in the world?

RP: My mom’s.

PQ: Where would you go for your last meal in Whistler?

RP: Rim Rock Café.

PQ: What brought you to Whistler?

RP: My career and the snow.

PQ: Who has been the most influential person on your cooking/career?

RP: My family, mainly my mom, dad and grandparents. They had the biggest influence on me for achieving my goals.

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