Executive Chef Raymond McGuire, C.C.C. – Masterpiece Southland Meadows
Our incredibly talented Gold Seal Chef, Raymond McGuire, C.C.C. brings 43 years of exemplary culinary experience, to Masterpiece, ensuring a delicious menu, delighting every resident with tasty dishes that are not only mouth watering but also healthy. Chef Ray and his team are completely committed to our residents in every way and the Chef who visits the dining room for every meal, always has something charming to say to you. He is one of a kind in Canada,
After studying at a top culinary college in Toronto Chef worked at the world renown Windsor Arms, grand hotels in Vancouver, Mount Whistler and the Palliser Hotel in Calgary. He then took on the Executive Chef role at the 5-Star Deerhurst Resort in Muskoka, Ont. Chef Ray earned the certificate of the Canadian Federation of Chefs de Cuisine in 1992, which is the highest culinary designation attainable in Canada. He taught hospitality and culinary courses at Canadore College in North Bay where he and his team won many prestigious awards and he was honored to host a luncheon for her Majesty the Queen and HRH the Duke of Edinburgh. After leaving the college, Chef Ray worked at Woodbine Raceway in the Jockey Club and participated in the Queen’s Plate Gala Dinner. After this tremendous start Chef Ray moved to the Caymans for 14 years where he ran two high class restaurants and this experience certainly provided a tasty flare to his already astonishing talent.
Returning to Medicine Hat with his wife, Michele, to spend more time with family Chef spent four years as the Executive Chef at Desert Blume Golf Club where he gained an outstanding reputation for his excellent food and hospitality. He then joined Masterpiece in 2017. He says with pride:
“We have an amazing team in our kitchen at Masterpiece including Chefs from the Philippines, East India, the United Kingdom and locally in Canada. Between us we have over a hundred years of experience. The versatility and the creativity that we offer features a warm and exquisite cuisine that includes tastes from around the world. There are many special diets that need to be prepared at Masterpiece and my team takes exceptional care with every meal that is prepared.”
“We use fresh local produce and we buy all of our Alberta beef from a small local supply company. All meals are prepared fresh daily and include an extensive fruit bowl. We use our herb garden just outside the kitchen to finish our meals with that beautiful aroma and flavor. Masterpiece is our home and we are all part of each others lives. Genuine care is evident from the details in the delicious meals to our kind, friendly service staff and the radiant smiles they share during the fine service they offer.”
“Being a Chef is about the relationships with my team and our residents. We strive to grow and expand on new tastes and to evolve to bring the best flavors and culinary experiences imaginable to all the residents at Masterpiece regardless of the level of care”
“One of our residents’ favorites is Corn Beef Brisket or Beef Brisket and a lot of care and love go into the preparation of these favorite dishes. The Corn Beef Brisket that we buy is already in a brine which we strain off and use to prepare a stock along with onions, celery, garlic and fresh herbs and special spices. The brisket will soak and stew in the house made stock for a couple hours. This is then removed from the savory stock and trayed to air dry. We then prepare a wet paste of Dijon mustard, fresh garlic, mixed fresh herbs and selection of dry spices and gently rub the brisket all over then let it sit for a couple hours to air dry in the fridge. At Masterpiece we have state of the art equipment which includes an Alto Shaam oven which is an oven that cooks meats at a slower pace so you lose very little moisture and it keeps the brisket very moist. We then place the brisket in the Alto Shaam oven before we leave at night and it cooks slowly and becomes very tender with a succulent crisp crust on the outside and in the morning it is ready to serve. As the aroma of the brisket fills the air in the dining room the residents eagerly await the next meal to be served at Masterpiece.”
Its too bad that you can’t smell this dish through the news print lol.