Fred Sirieix, the Limoges-born, marathon-participating manager of ‘Galvin at Windows’ restaurant talks about stance, icy barbecues, and being Michel Roux Jnr’s right-hand man...
What are you up to?
On 13 December I’m stepping into the ring with Simon Vincent (Hilton President for Europe) to take on the former (and undefeated) British and European welterweight boxing champion, Clinton Mckenzie.
Why?
As part of the ongoing fundraising for Galvin’s Chance. The charity offers 18-24 year-olds from situations I would never want to be in hospitality placements and opportunities to study NVQs. I launched the scheme four years-ago after encountering 19 year-old Alexander Rose. Alexander launched the ‘STOP’ campaign (Solve this Ongoing Problem) after witnessing his best friend killed in gangland. This year we raised £30k to mentor 15 kids - good value against the £45k to keep someone in prison for a year. While I’m not an expert in criminology, giving someone purpose and pride feels better than locking them behind bars.
How have you been training?
I’m very fit having boxed every day as well as run around Hyde Park. Although I love to feel my heart pumping, I feel I can’t train any more, both physically and mentally. Now I’m looking forward to exploring what it’s like to be a champion! Simon (who has never before boxed) and I have 10 rounds to prove ourselves...
Where are you fighting?
At Mckenzie’s own gym in South East London.
What are you reading at the moment?
I find a lot of purity in books and articles about boxing. One of the key things about boxing is balance and having the right ‘stance’. It’s much the same in life.
Having starred in the BBC’s Service series, has TV changed your life?
My local shopkeepers in Peckham seem to think so! Being taken as a professional is important. But the kids it featured needed direction, so ultimately the camera’s incidental.
What frustrates you about the hospitality industry?
The education system is far too complicated. There are over 400 courses on hospitality available - we need to reduce that number and focus on developing skills which can be used nationwide.
What is good service?
While people may talk about ‘service’, what they actually want is courtesy, politeness, warm greetings and kindness - all steps to building a better world.
Has your training board game, The Art of Service, been successful?
Very. Having consulting leading industry figures like Polpo restaurateur Russell Norman, who called it ‘Fred in a Box’, The Art of Service really emphasises the importance of taking ownership and responsibility for restaurant workers. I even used it to help train homegrown staff for Thomas Keller’s French Laundry pop-up at Harrod’s. A good gig to get. At Christmas, I’ll be launching a video version of the rules in association with the Academy of Food of Wine and Service.
Where was your last good restaurant meal?
At Chapter One in Kent – a carpaccio of local venison which head chef Andrew McLeish shot then butchered himself.
What are your culinary predictions for 2012?
Or, what’s the next trend after burgers? For me it has something to do with a return to old values - making people feel warm and secure in a place they feel good in. A bit like in the film ‘Ratatouille’ when the critic’s brought back to the moment the world was safe by a memorable, evocative dish.
How are you spending Christmas?
Despite the cold, I’m doing a barbecue – I’m the king of the barbecue. I’ll then be taking my children, Andrea and Matteo-Lucien, to Disneyland Paris.
What’s in your future?
A customer of Galvin at Windows just offered me a film role!
The Art of Service
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