Quick Bites 

Lindsay Phillips, manager, Wildwood Cafe

Text and photo by Maureen Provencal

Quick bites with

Lindsay Phillips, manager, The Wildwood Cafe

PQ: What’s your food/wine philosophy?

LP: Food always tastes better when you make it from scratch.

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

LP: Trying to use as many whole foods as possible.

PQ: What food should people be more open to trying?

LP: My cooking.

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

LP: My mom’s cooking.

PQ: Weirdest thing you’ve eaten?

LP: A fly while riding my bike.

PQ: Most memorable meal you’ve ever eaten?

LP: Lobster ravioli at the Aubergine Grill.

PQ: Exact moment you decided to become involved in the food industry?

LP: I was looking for part-time work in Function and saw a “help wanted” sign on the door.

PQ: Most memorable meal you have ever served?

LP: An omelette with everything on it but the kitchen sink.

PQ: Most interesting environment you’ve ever worked in?

LP: I worked in a café in Whalley, the Java Joint Café. It definitely attracted some very bizarre people.

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

LP: Take out.

PQ: Greatest professional moment?

LP: When I tripped on the carpet and threw a breakfast pita at a customer.

PQ: Do you dream of opening your own restaurant?

LP: Yes, it’s going to be on a beach somewhere warm.

PQ: How far have you traveled for a great meal?

LP: To Australia for shrimps on the Barbie.

PQ: Has Whistler opened up any doors for you?

LP: Yes, I have been able to create “Dirty Beats” a music promotions company.

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

LP: The all you can eat seafood buffet at Fifty Two 80 Bistro.

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

LP: Christopher Skene for keeping it real.

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

LP: To keep smiling because the nicer you are the better your day is.

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