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Quick Bites

Wendy Becker, Sweetie Pies Fine Pastry



Quick bites with

Wendy Becker, owner/Pastry Chef, Sweetie Pies Fine Pastry

PQ: What’s your food philosophy?

WB: A meal without dessert is like a day without sunshine.

PQ: What’s the most important principle in baking?

WB: Keep the flavours simple so you can understand what is going on in the dish.

PQ: One ingredient you can’t live without?

WB: Vanilla bean.

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

WB: Roll mops (pickled herring with a pickle on the inside).

PQ: Weirdest thing you’ve eaten?

WB: Only as a kid: eating my mom’s African violets & mud pies (actual mud).

PQ: Most memorable meal you’ve ever eaten?

WB: Quattros staggioni in Cortina, Italy overlooking the Dolomite Range.

PQ: Exact moment you decided to become a pastry chef?

WB: Watching my dad making his traditional cherry cheesecake at Christmas.

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

WB: Chocolate Fondue (chocolate, liqueur, fruit).

PQ: Greatest professional moment?

WB: Opening my own business.

PQ: Do you dream of opening your own restaurant?

WB: Lots and I did. A friend said to me that "goals are dreams with deadlines."

PQ: How would you describe what it is to be a chef?

WB: Be passionate and patient.

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

WB: Right back to Italy for pizza.

PQ: What brought you to Whistler?

WB: My 1970’s VW bus for a ski season.

PQ: Has Whistler opened up any doors for you?

WB: Many: great friends, a career and lifestyle.

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

WB: The Rimrock.

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

WB: My family

PQ: What would you advise anyone wanting to get into this industry?

WB: If you’re not having fun you’re not doing it right.

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