Photos and text by Maureen Provençal
Manager/cook at Ingrids Village Cafe
PQ: Whats your food/wine philosophy?
RP: Sharing good food with good people.
PQ: One food you cant live without?
PQ: One ingredient you cant 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 youve ever eaten?
RP: Octopus tentacles with suction cups at a Chinese restaurant in London. I didnt like it much.
PQ: Most memorable meal youve 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 didnt 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: Whats your solution for a last minute meal?
PQ: Best trend in food/restaurants?
RP: Fresh, healthy, good quality and well priced food.
PQ: Worst trend in food/restaurants?
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 moms.
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.