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Quick Bites

Cake is the word

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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?

TMF: Chocolate.

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?

TMF: Austria.

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.

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