Quick bites with
Trisha Marshall Field,
Pastry Chef for Whistler Wedding Planners
PQ: What’s your dessert philosophy?
TMF: If you exercise and eat healthy you can have your cake and eat it too.
PQ: What’s the most important principle in baking?
TMF: Being very organinzed and in the right artistic element.
PQ: One ingredient you can’t live without?
PQ: What dessert should people be more open to trying?
TMF: I don’t know of anyone who doesn’t try desserts.
PQ: Weirdest dessert you’ve eaten?
TMF: I’ve never eaten one but I’ve heard of one. Try this: Chicken Noodle Pistaschio Pancake.
PQ: Most memorable cake you’ve ever made?
TMF: My own wedding cake was pretty amazing.
PQ; Exact moment you decided to become a pastry chef?
TMF: When I volunteered to make the Canada Day cake for Whistler Village in 1983. I put it together in my living room. The cake was 3’ x 5’ and delivered in an ambulance on a backboard by paramedics.
PQ: What’s your solution for a last minute dessert?
TMF: Chocolate fondue.
PQ: Best trend in desserts?
TMF: Personalized, wholesome, low volume cake and pastry suppliers and shops.
PQ: Worst trend in cake suppliers?
TMF: Quick pick up cakes with artificial chemical-based icing full of emulsifiers, preservatives and other nasty stuff.
PQ: Greatest professional moment?
TMF: Working with the guys at the Delta Whistler Resort. It was really rewarding working with them. And I married one of them!
PQ: Do you dream of opening your own restaurant?
TMF: Not a chance in hell. I would always be working and have no time for my kids and skiing.
PQ: Where would you go to eat, if you could go anywhere in the world?
PQ: Has Whistler opened up any doors for you?
TMF: Yes, the frequency of weddings in Whistler has increased wedding cake demand. It allows me to specialize in wedding cakes.
PQ: Where would you go for your last meal & dessert in Whistler?
TMF: Home to my husband’s awesome cooking.
PQ: Who has been the most influential person on our cooking/career?
TMF: My mother, my sister Linda and pastry chef Angelo Prosperi-Porta.