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Fred Sirieix Contact Details:
REAL NAME:Fred Sirieix
NICKNAME: Fred Sirieix
DOB:27 January 1972
BIRTH SIGN: Aquarius
PROFESSION: Musical artist
SIBLINGS: Pierre Lao-Sirieix
SPOUSE / WIFE: NA
Fred Sirieix Bio
Fred Sirieix, French maitre de hotel; born 27 January 1972. Sirieix was born in Limoges, France.Sirieix started his career in the food business at a catering college. He received some training as a chef before deciding to concentrate on the front of the houseGalvin’s Chance is a charity that supports underprivileged front of house staff in London, Scotland, and other countries. Television Sirieix is the Maitre de’ on Channel 4’s First Dates. She decided to join the show because it “sounded fun” and that there was always an opportunity. It was a great programme. I carefully inspected it. I looked at it carefully and realized that it was a good programme. He presented Million Pound Menu, a new BBC Two show, in 2018.
He also appeared on ITV’s Gordon, Gino, and Fred’s Great Christmas Roast, along with Gino D’Acampo and Gordon Ramsay. He hosted the CBBC series Step Up to the Plate in 2019, where he and Allegra McEvedy tested eight young people to determine if they were able to manage their own restaurant. A second series of episodes was broadcast in 2021. He presented a BBC Two series entitled Remarkable places to Eat in 2019, in which he was taken to the favourite restaurants of chefs in different cities. He co-presented Snackmasters on Channel 4 with Jayde Adams. In this series, two chefs of haute cuisine are challenged to recreate a fast-food snack or snack product such as KFC’s Zinger Burger or Monster Munch crisps from scratch. Two more series were broadcast in 2020, 2021. e before working at La Tante Claire in London. He was the general manager at Galvin at Windows, a Michelin-starred London Hilton restaurant. Sirieix founded National Waiters Day, Galvin Cup, and Galvin’s chance charities. The Right Course, which trains prisoners about the service sector, was launched by him. He also published a book, First Dates: Love’s Art, and a song, “La Vie Continue”. He was featured on an ITV program with Gordon Ramsay and Gino Da’Acampo, entitled Gordon, Gino and Fred Road Trip (2019), and The Most Remarkable Places to Eat (BBC Two (2019).
He trained in front of the house at a Michelin-starred restaurant in Franc.”We don’t have much money, we don’t have fancy cars, however, we always have good food in our fridge and at the table.” They love quality food and would buy fillet steaks and foie gras. We had a three-course meal every day: a starter, main, and dessert. Every single day. My parents were nursesIn Limoges, they spoke a lot about their work at the table. They talked about patient care, the service provided, and how the patient felt. This was a major influence on how I work as a maitre de hotel in restaurants. It was about organization, trust, efficiency, timing, and attention to detail. It was all about quality.My mum’s rabbit and mustard sauceIt is amazing.This is a French recipe.
It only uses shallots and mustard. A little cream and white wine are added. I haven’t yet tried a better one. People in France have rabbits as pets, but rabbits are mainly there to be eaten. Since I was a boy, the rabbit in the hutch was something I saw. My dad then picked up and killed a rabbit. It’s not something I question. It was an extremely natural, humble, and down-to-earth way of life. You kill a rabbit, and it’s on your plate two hours later. You think, “Oooh lala, this is great!” I have lived in England for longer than in France.I’ve been here 30 years, and I’m now 49. This is how I sound today, right? You can’t take me out France. We are very French. Structured and organized disciplinedWhen it comes to eating. You should eat between 12 noon and 1pm and 7 to 8 pm. Respect for the food is key.
I cook and call my kids but they aren’t coming, it can be so frustrating – I’ve become my dad! You have to respect the food. It was worth it. You have to eat it when it’s ready. Otherwise, you will lose some of its pleasure and some of the flavors. Why would you do this? I always wanted to be a pastry cook.But my mom said, “No, you should become a chef. There’s more opportunity, pastry is too limited.” So, I went to college for catering. I was good at cooking. I changed my mind. The school was shocked when I switched my front-of-house option at the last moment. I was one their top students. It’s been amazing for me, and I’ve never looked back. You’re an artist when you’re a chef.There is a lot creativity. There’s also a lot repetition. Although I appreciate the importance of repetition to master a skill I don’t want to do it. I didn’t think I could enjoy this and find enjoyment.
This is the greatest chef I’ve ever worked with.He is, well, not the greatest. But he is amazing. Michel Roux Jnr was a great man to work with. You can see that this is what I remember. Talking about talent and all that stuff, I’m not interested. Everyone can cook an egg. I can cook an eggs! My daughter finished seventh in the 10m diving at the Olympics, which made me happy. She’s also kind and I am more than happy for that. This country doesn’t value hospitalityThat’s one thing that is certain. You can see it in many examples. It was only recently referred to as low-skilled. A career advisor wouldn’t recommend that hospitalityhospitality be a career for children. It’s amazing what you can do as a hospitality professional. It’s also a meritocracy. This is what I tell my students when I speak in catering colleges: If you work hard, it’s possible to reach the top. Now is your chance.
I am partial to a good glass of bordeaux. Chateau Batailley 2014 was a Chateau I had recently. Oh my god, that wine. Bordeaux is a wine that’s exceptional when made well. RestaurantEl Pirata, Mayfair. It’s a lovely Spanish restaurant that I have been visiting for over 20 years. It’s a French-style brasserie but the tapas are Spanish. It’s not chi-chi or frou-frou. The service is great and the food is just as good as everFred Sirieix represents Marks & Spencer’s Wine and Dine in range We have a favor to ask you, as you are joining us from India. Since we began publishing 200 years ago with high-impact journalism, tens of millions have trusted the Guardian in times of crisis, uncertainty and solidarity. Over 1.5 million readers from 180 countries have taken the initiative to support us financially.
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