Is Rick Stein Jewish? Many people are wondering about the popular Chef’s parents’ origin and birthplace details to confirm his religion.
Rick Stein is a celebrity chef, restaurateur, author, and television host from England. He has led the Stein hotel and restaurant business in the UK.
In Padstow, the company operates several well-known restaurants, stores, and hotels, as well as restaurants in Marlborough, Winchester, and Barnes.
He is also the head chef and co-owner of “Rick Stein at Bannisters” in Mollymook and Port Stephens, Australia. He has written cookbooks and hosted cooking shows on television.
Is Rick Stein Jewish? His Religion And Origin Explored
There is no confirmation as to whether Rick Stein is Jewish or not but it is known that he is of German descent.
People might have speculated him to be Jewish because of his surname. Since stein is a very popular Jewish name, and many households names end with it, it is fair to have such speculations.
It is said that his parents were German and migrated to the UK during the world war times, probably running away from Hitler. Henceforth, a newborn Rick found a home in England.
Stein’s father was a former MD of The Distillers Company. But he found a sad end when he jumped off a cliff in 1965, as a consequence of his bipolar disease. Rick was just 18 years old when his father committed suicide.
Where Was Rick Stein Born And Where Does He Live Currently?
Rick Stein, was born on January 4, 1947, on a farm in Churchill, Oxfordshire, to parents Eric and Dorothy Stein.
Originally from Germany, the Stein couple migrated to England and were working in a distillery.
Rick attended Wells Court, a preparatory school near Tewkesbury, followed by Wells House, the Court’s larger sister school in Malvern Wells, and finally Uppingham School.
He completed a hotel management traineeship At British Transport Hotels’ Great Western Royal Hotel in Paddington, where he worked as a cook for six years.
Distraught by his father’s suicide, he moved to Australia at the age of 19 and worked as a slaughterhouse laborer and a clerk in a naval dockyard. Around that time, he went to New Zealand and Mexico to “take some time off.”
Being on his own allowed him to study widely, think about his educational philosophy, and apply to New College, Oxford, where he received an English degree in 1971. He moved to Padstow shortly after that.
How Old Is Rick Stein’s Wife Sarah Stein? Their Children And Family
Sarah Stein, currently aged 55 is the second wife of Rick Stein. Her birth name is Sarah Burns and is 20 years younger than Rick.
The couple married in 2011, but the events leading to the marriage were controversial. They first met in 1997, when Sarah was a publicity manager for Australia Gourmet Traveller magazine.
They hit off immediately and started dating, but Rick was already in a matrimonial tie with his first wife Jill Newstead. After five years of an extra-marital affair, Jill found out and filed for divorce.
Rick and Jill married in 1975 and opened their restaurant and motel. They have three sons: Edward, Jack, and Charles, all of whom work in the family business.
Rick has a sister, Henrietta, and a brother, John. He also has a half-brother named Jeremy, from his mother’s first marriage.
Rick’s nephew Judge Jules is a famous DJ and music producer in the country.
Chef Rick Stein’s Famous Poached Pears Recipe And Its Process
The famous poached pears recipe was first seen in the BBC Uk’s television show Cornwall. Rick Stein was the host and presenter of the show.
Rick introduced the dish as a dessert type of dish to enjoy after a heavy main because of its light nature. He has mentioned its recipe on his official website, which we will be exploring.
To prepare this dish, first of all, remove the zest from half an orange and half a lemon with a vegetable peeler, then squeeze the juice from each fruit. Then bring the orange and lemon zest, wine, ginger, spices, herbs, sugar, and blackberries to a boil in a large saucepan over medium heat.
After that, we need to reduce the heat to low and continue to cook for another 10 minutes. Return the cinnamon stick to the strained mixture after straining the liquid into a clean pan and then, cook the pears for 45 minutes until they are soft.
Then remove the pears from the pot and let it cool. Cook until the sauce has been reduced by two-thirds of its original volume, then strain through a fine sieve.
Serve alongside custard or ice cream with the sauce poured over the pears and the elegant dish will be ready.