Careers & Employment

Employee Spotlight:Blending culinary flare with exceptional service

Touchmark at Wedgewood

Winston Barrett

Chef

“I don’t like to eat; I like to work, says Executive Chef Winston Barrett. I’m very passionate about my job. I don’t like my job—I love my job.”

Touchmark’s only Canadian community is located in Edmonton, Alberta. It opened in fall 2005, and Winston joined the team in December. In addition to cooking, Winston oversees the multifaceted food services program. Winston and his team of 31 aim to provide a personalized dining experience that is equal to an upscale restaurant while using resources wisely. A lofty goal—accomplished through hard work and team effort. I can’t do this by myself,” shares Winston. “It’s about the team, and it’s about the residents.”

Every week, the dining services team crafts a new menu of three main dishes, a daily special, and a different daily vegetable option. To further enhance the dining experience, 99 percent of the dishes are original creations. “Once I do something that residents like, I try to do it again, says Winston, who is famous for his flavorful sauces. A few favorites are liver with kiwi and mango salsa; Cajun salmon with mango, avocado, and red onion; and the Touchmark vegetarian wrap, which was designed for a staff member. “Creativity is important,” stresses the chef.

“Winston is conscious of colors and presentation,” says Touchmark at Wedgewood Executive Director Leanne Gugenheimer. “The food here is equivalent to a five-star restaurant and what you’d expect to get every day on a cruise,” she adds.

With the recent opening of Touchmark’s Health Services Neighbourhood, Winston and his team also must create a nutritious, tasty menu of three meals and three snacks each day that meets governmental requirements and residents’ specific dietary needs.

“I try to run this different than any other retirement community in the area,” says Winston. “I run it like a restaurant.” His passion and background in hotel and catering culinary management prepared him for developing Touchmark’s successful program. Winston has worked for the Bayview Golf & Country Club in Thornhill, Ontario, The Sutton Place Hotel in Edmonton; and other upscale restaurants.

Winston honed his skills when he attended The George Brown Chef School in Toronto, Ontario. Two mentors also helped shape the young chef’s culinary skills, pushing him to excel and hone his talents. All of this training paid off when he won his first gold medal in the 1998 Skydome Opening culinary competition in Toronto, Ontario.

Winston’s zeal for cooking is complemented by his deep love for family. He cherishes the memory of his grandma, who helped raise him in Jamaica. “Oh … I miss her,” says Winston. “She was a real hard worker, and I learned to give.” A few years after moving to Canada, Winston met his future wife. “My wife is the backbone to it,” he says. The couple has two daughters, ages 19 and 10, and a 5-year-old son.

Trained in tae kwon do, Winston holds a blue belt and hopes to get his black belt. He visits the gym three to four times a week and says, “I love martial arts. I love Kung Fu and old style.”

“Winston has this bend-over-backward philosophy,” says Leanne. “He’s passionate, and he takes customer service to a new level. He is worth his weight in platinum.”