When Fred Sirieix was a student at catering college in France, his teacher was dubbed “God” because of the social values he taught and the way he glided around a room teaching his class the art of looking after people.
“Mr Saurzach was simply the most skilled person I had ever witnessed,” he says. “I spent four years learning basic skills in hospitality from him at Souillac – I had to wear a tie every day and if there was so much as two hairs on my chin I’d have to shave them off.”
Frenchman Sirieix was just 16 then but soon climbed the ranks of the London restaurant scene – today he is general manager of the prestigious Galvin at Windows restaurant on the 28th floor of London Hilton Park Lane.
And having trained hundreds of young people in the art of hospitality himself – including gliding about a room – he maintains one thing.
“Be the best at what you can do because life is too short – it’s a philosophy I live by,” says Sirieix. “When I train young people in front-of-house service, I find it so incredibly rewarding and exciting. If you want to be in this industry then you can progress fast.”
Sirieix is a strong believer in training. He says: “A lot of waiters don’t know what they’re doing so good training is key to your career in hospitality.
“Education at the Academy of Food and Wine Service is so important. Hospitality is a professional career and when you have knowledge of wine and food, as well as the financial, technical, marketing and design aspects of running a restaurant or hotel, it can make you feel more confident.
“Young people who train at the AFWS are taught life skills, social skills and to be able to hold their head up high – because great service adds to the whole experience of a restaurant.”
He adds: “Because consumers have become more sophisticated and discerning in taste, it’s not enough anymore to have just good food. It’s the whole package – the beautiful venue, the need to have nice staff, good service hospitality – that’s your USP to being successful for the long term.
“And there’s always someone trying do it better than you so you have to strive to be the best.”
Want to train for a career in hospitality? Find out about training with the Academy of Food and Wine Service by clicking here.
