In Michel’s television programme, Michel Roux’s Service, contestants were given the chance to work with some of the top names in service at some of Britain’s best venues, transforming three contestants into front-of-house superstars. FIONA FORMAN speaks to two of the winners, James Marvin and Danielle Meenagh, about their experience on the show and what they’ve been doing since.
Watched by millions of viewers across the country, BBC Two’s Michel Roux Jr Service saw Michel Roux Jr and Fred Sirieix, manager of the Michelin-starred Galvin at Windows, transform eight young service novices into top maitre d’s and sommeliers. Contestants were put through their paces with eight challenges, all highlighting the importance of learning the ‘art of the table’ and included tasks at Michel’s three-Michelin-starred restaurant, Le Gavroche, the five-star venue Bovey Castle and the chance to create a bespoke private dinner party for celebrity guests Sophie Ellis-Bextor, Diarmuid Gavin and Gok Wan. With tears and tantrums, many of the contestants found the pressure of the show difficult to deal with, while one contestant was asked to leave after just two tasks. We caught up with two of the winners from the series, James Marvin and Danielle Meenagh, who each won a six-month service scholarship at the Academy of Food and Wine at two of Britain’s best restaurants, to find out how the programme changed their lives and what they’ve been doing since the cameras stopped rolling.
JAMES MARVIN
has just completed his six-month maitre d’ scholarship at Galvin at Windows at the Hilton on Park Lane.
YOU PREVIOUSLY WORKED IN SALES, WHAT INSPIRED YOU TO ENTER THE COMPETITION?
I had worked in sales for over a year after leaving university, but it never appealed to me as a long- term career option, there was never enough face-to-face interaction and I never felt it lit me up. I applied for the programme after leaving my job; I had been unemployed for a while and wanted to take a chance on something completely different.
WERE YOUR FAMILY SUPPORTIVE OF YOUR DECISION TO ENTER THE SHOW?
They were a little wary at first, I think they thought of it as a distraction from finding a ‘real’ job, as well as being sceptical of the reality format. Since the airing though they have been brilliantly supportive.
HOW DID YOU FIND BEING TRAINED BY MICHEL ROUX JR AND FRED SIRIEIX?
I knew of Michel through the MasterChef franchise so was very pleased to know we would be mentored by a consummate professional and while he maintained his distance he was always full of sound advice and constantly supportive. Fred was a brilliant role model for all of us and so generous with his knowledge and support. He was an inspiration for what you can achieve on a personal and professional level in this industry.
OUT OF THE EIGHT VENUES ON THE SHOW WHICH DID YOU ENJOY WORKING AT THE MOST?
My personal favourite was Babylon at the Roof Gardens, simply because the location and venue are amazing and it was the first time I had an opportunity to prove myself as a maitre d’.
WHAT WAS THE BIGGEST CHALLENGE FOR YOU IN THE SERIES?
Learning that you can’t blag your way through this industry, you need to really know what you are doing to succeed and produce a good quality service. Adjusting to all the new skill sets in such a short time was tough.
WHAT ARE THE BEST AND WORST PARTS ABOUT WORKING IN SERVICE?
The best part of the job is meeting new people every day, creating an amazing experience for them and seeing the ear-to-ear smile on their face when they leave – instant gratification for a job well done. You also face new challenges each day, which I love. The down side is the hours which are very antisocial and you spend all day on your feet.
HOW WAS YOUR SCHOLARSHIP AT GALVIN AT WINDOWS?
It was a great experience, a real induction into the realities of the job at a very high level. I have learnt skills that I will take with me wherever I work in the future.
WOULD YOU LIKE THE CHANCE TO WORK AT ONE OF MICHEL ROUX JR’S RESTAURANTS?
If the opportunity arose it would be great to work within the Roux brand. I actually had a brief stint at Le Gavroche earlier this year and it was a fantastic experience.
WHY DO YOU THINK GOOD SERVICE IS SO IMPORTANT?
Because simply no matter how good the food is, a customer’s experience can be ruined by bad service. The food is obviously very important but you will always return to somewhere where you have been treated like royalty. That is our aim every time.
WHICH RESTAURANT WOULD BE YOUR DREAM RESTAURANT TO WORK IN?
My own. It’s early days yet but one day this will be a dream realised.
WHAT ARE YOUR PLANS FOR THE NEXT FEW YEARS?
To continue my training and then start to make steps up the career ladder, with an aim to become a complete expert in my field, to develop an unheralded reputation for hospitality and professionalism, much in the vein of Diego Masciaga of The Waterside Inn. I eventually want to own my own bar or restaurant and make it past the first year.
DANIELLE MEENAGH
completed her six-month sommelier scholarship at the Hotel du Vin in Winchester. She’s now assistant sommelier at the new Bistro Du Vin in Clerkenwell, which opened in April 2011.
HOW DID YOU FIND BEING TRAINED BY MICHEL?
It was brilliant; Michel is absolutely lovely, he’s coming to our restaurant opening this week with Gordon Ramsay. He was great, I wouldn’t be here right now if it wasn’t for him and Ronan Sayburn (director of wines at the Hotel du Vin, who helped mentor contestants on the show), they kept me going.
WHAT MADE YOU ENTER THE PROGRAMME?
I was looking for jobs and just typed ‘jobs’ into Google and then an ad came up saying find your dream career – it didn’t say it was anything to do with service. If I’d known it was service I wouldn’t have done it to be honest. I expected to go around and try different jobs and find my dream career. When I found out it was service I decided to do it anyway. I nearly quit two or three times, but Michel and Ronan kept me going by saying: “Think where you’ll be in five years.”
OUT OF THE EIGHT RESTAURANTS WHICH DID YOU ENJOY WORKING AT THE MOST?
Michel’s restaurant, Le Gavroche, and the wedding service at The Great Hall at Mains in Blackpool.
WHAT WAS THE GREATEST CHALLENGE FOR YOU THROUGHOUT THE SERIES?
Working at Bovey Castle, it was like military service, it was so tough. It was a very different standard to what we were doing the rest of the time. Guests were arriving at the castle in helicopters – they had high expectations.
DID YOU FIND THE PRESSURE OF THE SHOW DIFFICULT TO DEAL WITH?
Yes, it was a very stressful process. We were always tired.
DID YOU FIND IT DAUNTING BEING ON CAMERA AT FIRST?
I didn’t mind, I’m a little drama queen. I liked the camera aspect but when the programme was shown on television I thought, ‘Oh God’.
WERE YOU SURPRISED TO WIN THE SOMMELIER SCHOLARSHIP?
I didn’t expect it at all, we all thought Nicky was going to get it.
DID YOU FIND IT DIFFICULT TO LEAVE YOUR FRIENDS AND FAMILY AT HOME IN MANCHESTER WHEN YOU MOVED TO WINCHESTER FOR YOUR SCHOLARSHIP?
I was upset for a bit, it took me a while to get used to it. I’m glad to be in London now though.
DO YOU HAVE A FAVOURITE WINE NOW?
I’ve got three favourites – Semillon from Hunter Valley in Australia, Jeff Mills Shiraz from Australia and JJ Prum from Germany.
DO YOU THINK YOU’VE CHANGED BECAUSE OF THE COMPETITION?
It’s probably changed the way I do things, but I’m still me.
WHAT ARE YOUR GOALS FOR THE FUTURE?
I want to own my own bar or be a head sommelier.