Search Gerry's Kitchen

Sunday, 11 May 2014

5 Questions - Gregg Wallace

As we enter the Finals week of the BBC Masterchef 2014, millions of us will be glued to our screens waiting to see whether Angela, Jack, Ping or Luke will be crowned this years champion by hosts John Torode & Gregg Wallace.
A few weeks ago, I contacted the PR agency who deal with Masterchef enquiries to ask if it would be possible to get access to the semi-finalists and John & Gregg to see if they fancied answering 5 Questions. Whilst the show is still being broadcast, everyone is being understandably cagey but I'm hopeful that I should be able to get a feel for what the Masterchef process does to the contestants as they progress through the show. I was also advised that John and Gregg were now away working on other projects but that my questions would be passed on to them for when they were back.
More recently I made contact with the PR agency who are looking after the marketing for The Ideal Home Show Scotland,which is due to take place from 23rd - 26th May, to enquire about getting information on the food and drink exhibitors at the show. After a few emails back and forward I have been invited to a bloggers event on the second day of the exhibition, which both myself and Nicola are looking forward to attending. In a strange twist, my contact at Parlez Media emailed me suggesting that it would make a great story if Gregg Wallace were to answer 5 Questions for Gerry's Kitchen. I had the questions sent across quicker than you can say 'buttery biscuit base'!
You see, Gregg Wallace returns to the show with The Gregg Wallace Seasonal Restaurant sponsored by Regina. The restaurant will showcase everything that's great about Scottish produce allowing visitors to the chance to engage in a little luxury dining whilst breaking up the busy shopping schedule.
As a writer, presenter & former green grocer, Gregg Wallace is a familiar face, best known for co-presenting Masterchef with Australian chef John Torode.
Here's Gregg's Story;

How did you get started?

I got a job in Covent Garden fruit and veg market and a world of food opened up in front of me from the first day. I loved the smells and colours of the produce, I then started supplying chefs and then started eating their food. My love affair of restaurants had begun.

What’s the best piece of business advice you could give?

The most expensive commodity I have found is knowledge. You either learn through your mistakes or you pay somebody so you don’t make them. Everybody on this planet can teach you something. Get as much advice on as many different subjects as you can handle. Consulting with people you know and like is free.

Where would you like to see your business in 5 years time?

I have no ambition to be super rich. I would like to have enough money to choose projects on merit alone and not by the size of the pay cheque. I’d like to point out that I am not there yet!

If you could only visit one produce market in the world, where would it be & why?

The fruit and veg market at Syracuse in Sicily. It's about 500 years old and teaming with colour. Only me, Hindus and Southern Italians love vegetables this much.

You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?

I want to have a dinner with a man who Greeks refer to as Alexandrous Megous, to us, Alexander the Great. Without doubt, one of the World’s greatest overachievers. I just want an hour or so with the man, I just want to know, why? What makes you keep marching an army into unknown parts of the World?

I would cook him a simple meal of roasted lamb and green vegetables. A dish that would be as familiar to him then as it would be 2000 years after his death.

With roast lamb on the menu, there's a good chance that Nicola and myself would do our best to gatecrash Gregg's Greek get-together, but in the meantime I think we'll have to make do with booking a table at The Seasonal Restaurant in a couple of weeks and hope that we get the chance to meet up with Gregg and say hello.

I would like to take this time to thank Gregg for taking time out to answer 5 Questions and let me tell his story here, plus I would also like to thank Avril at Parlez Media for her help in getting this information back to me.

Keep up to date with Gregg Wallace on Facebook and Twitter.

 

No comments: