Quick bites with
Owner/operator Rosalinds Desserts by Design
Photos and questions by Maureen Provençal
PQ: Whats your food/wine philosophy?
RM: Dessert is not worth eating unless its made with great quality ingredients and tastes good.
PQ: One dessert you cant live without?
RM: Apple pie.
PQ: One ingredient you cant live without?
RM: Sweet butter.
PQ: What dessert should people be more open to trying?
RM: Never be afraid to try something that's more alternative.
PQ: One dessert you avoided as a child and now love?
RM: Christmas pudding.
PQ: Weirdest thing youve ever eaten?
PQ: Most memorable meal youve ever eaten?
RM: Jean-Georges in New York.
PQ: Exact moment you decided to become a pastry chef?
RM: There was no defining moment. As a little girl I baked a lot with my mother. While studying hotel management I acquired my chef and pastry chef papers. Ive been pursuing my pastry chef career ever since.
PQ: Whats your solution for a last minute dessert?
RM: Good vanilla ice cream, bananas, nuts and chocolate sauce. Its a kids favourite.
PQ: Best trend in food/restaurants?
RM: Getting back to basics with whole foods and natural ingredients.
PQ: Worst trend in food/restaurants?
RM: Manipulating food into something it was never meant to be.
PQ: Greatest professional moment?
RM: Starting my own business.
PQ: Where would you go to eat, if you could go anywhere in the world?
PQ: Where would you go for your last meal in Whistler?
RM: Kevin Hollands place.
PQ: What brought you to Whistler?
RM: My husband Ross and I were looking for a place to call home.
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