PQ: What’s your food/wine philosophy?
OB: Fresh, not overcooked, creative cuisine with a wine that suits your pallet.
PQ: One food you can’t live without?
OB: Fresh seafood.
PQ: One ingredient you can’t live without?
OB: Fresh ginger.
PQ: What food/drink should people be more open to trying?
OB: Ethnic cuisine; flavours you haven’t tried yet.
PQ: One food you avoided as a child and now you love?
OB: I always loved food. I never avoided anything.
PQ: Weirdest thing you’ve eaten?
OB: Jellyfish, a large rodent in Belize, alligator and fish heads.
PQ: Most memorable meal you’ve ever eaten?
OB: My most recent memorable meal was on my 24 th wedding anniversary at the Rim Rock.
PQ: Exact moment you decided to become a cook?
OB: When I opened up Auntie Em’s & Eva trained me in the kitchen.
PQ: Most memorable meal you have ever served?
OB: A leg of lamb with fresh morel mushrooms that I picked myself.
PQ: Most interesting environment you’ve ever worked in.
OB: From the kitchen at North Arm Farm; it has the most beautiful view of Mt Currie and the gardens.
PQ: Best trend in food/restaurants?
OB: Locally grown fresh ingredients.
PQ: Worst trend in food/restaurants?
OB: Deep fried foods and masking flavours with too many sauces.
PQ: Greatest professional moment?
OB: Opening Auntie Em’s Kitchen.
PQ: Where would you go to eat, if you could go anywhere in the world?
OB: South of France, Italy and Greece.
PQ: What brought you to Whistler?
OB: My husband’s love of skiing.
PQ: Where would you go for your last meal in Whistler?
OB: The Edgewater, for the most romantic place in Whistler, or the Rim Rock.
PQ: Who has been the most influential person on your cooking/career?
OB: Firstly, my late mother-in-law and later my business partner, Eva.