Quick Bites 

Cake is the word

Trisha Marshall Field, pastry chef for Whistler Wedding Planners, says she'd never want to open her own restaurant. Photo by Maureen Provencal
  • Trisha Marshall Field, pastry chef for Whistler Wedding Planners, says she'd
    never want to open her own restaurant. Photo by Maureen Provencal

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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