Podcasts about head bartender

On this episode, you'll find out more about what's happening at Lakeside Entertainment Center! Hosts interview Richie Garcia, from Haven Hospitality and part owner of Lakeside Entertainment and Stephanie Schrader, Bar Manager and Head Bartender. Mr. Garcia explains that Haven Hospitality's goal is to honor legacy establishments and provide quality experiences here in South Haven.See omnystudio.com/listener for privacy information.

How many cocktail competitions are you doing this year? Our guest has challenged herself to do a number you won't believe! It's not as if she has nothing else to do, she is busy at one of the most exciting places in London.Laurie Howells might sound like a Brit, but she don't let her fool you. She was born and lived in the USA until she was whisked to her new hometown of Bury St. Edmunds. How did she find herself heading up Archive & Myth, one of London's newest bars? She will have to tell you that.Before we begin, you can always watch this episode on Youtube, plus all the other Lush Life episodes as well as a whole lot more; just head to youtube.com/@lushlifemanual.Also If you love the show, we would so appreciate your support! You can get our advice on anything to do with home bartending, where to drink in every major city, special recipes, plus a Lush Life mug! Just head to alushlifemanual.substack.com and sign up!The cocktail of the week is the Archive & Myth Bee's Knees:INGREDIENTS 40ml Gin (they use Renais Gin)10ml Everleaf Forest 5ml Tio Pepe Fino25ml Fresh Lemon Juice20ml Bay Honey SyrupMETHODFirst, make the bay honey syrup by bringing water to a boil and infusing bay leaves into it for 10 minutes to steep. Filter them and then whisk together a 3:1 ratio of honey to bay water to make an incredibly tasty and herbaceous honey syrup.Shake all ingredients together with iceFine strain into a coupe glass. Garnish with a lemon twist.You'll find this recipe and all the cocktails of the week at alushlifemanual.com, plus links to most of the ingredients.Full Episode Details: https://alushlifemanual.com/archive-and-myth-with-laurie-howells-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to https://substack.com/@alushlifemanual.Lush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by Simpler MediaFollow us on Twitter and InstagramGet great cocktail ideas on PinterestNew episodes every Tuesday, usually!!

To support the show, for ad free episodes and exclusive content sign up here.On this episode George and Maria dive into the Athens Bar Scene and talk about some award winning bars in accordance to the Worlds 50 best bars.Make sure to listen to the end, where Maria interviews Nora Koufou, the Head Bartender of Line.Greek phrase shared on the episode: Let's go for a cocktail: Páme gia koktéil (In Greek: Πάμε για κοκτέιλ)Check out the My Greek Island website www.mygreekis.land where you can find blog posts to inspire your next trip, travel tips to download on your phone and more. Also give us a follow on instagram and TikTok to keep up to date with the My Greek Island adventures, and for those of you visiting Greece remember to tag us for a future feature.If you liked the episode, feel free to leave a rating and review, and to make sure you are notified as soon as future episodes are released, press the subscribe or follow button on the podcast platform of your choice.There are 227 inhabited Greek Islands, which one will YOU visit next?#MGIPODCAST Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Republic at The Ritz-Carlton, Millenia Singapore unveiled its Volume Three menu in July, celebrating the bold spirit of the 1960s.  Inspired by the icons and innovations of that era, the cocktails reflect the pioneering energy of the decade. Republic's team has crafted 16 new drinks, with a few that stand out for their interactive elements.  So to find out more, Hongbin Jeong and Roshan Gidwani speak to Kelvin Saquilayan, Head Bartender from Republic on Culture Club.See omnystudio.com/listener for privacy information.

Born in France and raised in Portugal. Westvil draws on his African origins through his parents, mixing a modern sound with roots from Africa, such as AfroTech, AfroHouse and DeepAfro. With a decade-long tenure as Head Bartender at NosoloGroup in Vilamoura, he transitioned to a career as a DJ in 2017. Immersed in a diverse environment of DJs and musical styles, Westvil dedicated himself focused on observing their techniques and genres, forging his unique path in the music industry with a commitment to innovation and distinction. In 2024, Westvil presents his first EP titled “SHAKA” through the record label Seres Produções with a colloboration with Idd Aziz & Mavhungu. With a fusion of African rhythms and modern Afrohouse, where the artist aimed to maintain the tradition of their culture and the path he wants to follow as a artist. @djwestvil www.instagram.com/djwestvil SERES Follow us on Youtube: youtube.com/@seresproducoes Follow us on Soundcloud: @seres_producoes Follow us on Facebook: www.facebook.com/seresproducoes Follow us on Instagram: instagram.com/seresproducoes Follow us on Twitter: twitter.com/SeresProducoes Follow us on Tiktok: tiktok.com/@seresproducoes

In this week's episode, I talk about the Vancouver Sundae Challenge. I feature Chambar restaurant and their August tasting menu. I feature Happy Hour at Coast Restaurant. I feature Slover wines and collective goods dinner. I talk about Upcoming Events including Light Up Chinatown Lastly, I feature my Interview with Alexa Gervais, Head Bartender at L'abattoir Follow me on Instagram, TikTok and X @Vanfoodster as well to visit VancouverFoodster.com for everything food in Vancouver and beyond.

Me and Erik go waaaaaay back, to when I taught a class on the IBA's elite John Whyte residential training course in Karlovy Vary, Czech Republic, before Erik moved to London to start his stratospheric ascent to the top of the bartending world. We sat down during Tales of the Cocktail to talk about all that: awards, scalpels vs. hammers, how cities like Mexico can suddenly appear on the cocktail map, bartenders telling bullshit stories during cocktail contests, creating the world's best bar tools by emailing with Google Translate, some of the madness of guest shifts and takeovers, and a lot more - enjoy!Erik on IG: https://www.instagram.com/eriklorincz/?hl=esKwānt on IG: https://www.instagram.com/kwantmayfair/?hl=esAntique American Bar on IG: https://www.instagram.com/antiqueamericanbar_bratislava?igsh=MTEycmlpZXpsc3A4dQ==Buy BIRDY bar tools: https://www.birdy-erik.com/shoplist.html Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduff...

Jake is joined by Chris Barton, Master Blender for World Whiskey Society, to talk about the unique whiskey offerings that comprise the collection of WWS releases. Jake tastes the single barrel release of Doc Holliday 7 Year and the latest Japanese Single Malt release crafted in collaboration with Chip Tate.  The WWS also has a new series that pays tribute to Wyatt Earp, their latest releases of American Single Malt Whiskeys. Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for your support over the last 5 years. We must give the biggest shoutout to our growing Patreon Community of supporters! As always, we'd appreciate it if you would take a few minutes time to give us feedback on Bourbon Lens podcast. If you enjoy our content, consider giving us a 5 Star rating on your favorite podcast app, leave us a written review, and tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, LinkedIn and X.  Also, consider supporting Bourbon Lens on Patreon for some of the behind the scenes, to earn Bourbon Lens swag, join the Bourbon Lens Tasting Club, and more. If you have any comments, questions, or guest suggestions, please email us at Info@BourbonLens.com. Check out BourbonLens.com to read our blog posts, whiskey news, podcast archive, and whiskey reviews. Cheers,Scott and JakeBourbon Lens   About World Whiskey Society: Established in 2020, the World Whiskey Society (WWS) comprises an ultra-premium collection of rare expressions previously unavailable to even the most sophisticated whiskey enthusiasts. WWS scours the globe far and wide with a singular goal in mind – uniqueness – before selecting a distillery partner to join WWS. Or they may choose to release something completely new by finishing small-batch American bourbon in exotic oak barrels from Japan. Whether it is the Classic Collection, the Reserve Collection, the tributes to Doc Holliday, or the Diamond Collection, WWS offers whiskies for everyday enjoyment and moments of celebration. About Chris Barton, Master Blender: Chris Barton is a true renaissance man of the spirits world. A former college football player and Marine Corps veteran, Chris brings a unique blend of discipline and passion to his role as Master Blender for World Whiskey Society. He oversees all aspects of the distillery, drawing on his extensive experience in the beverage industry. From his time as a Head Bartender to his roles as a Liquor Store Manager and On-Premise Sales Rep, Chris has a deep understanding of the industry from every angle. He is a leader of the new generation of spirits professionals, dedicated to crafting exceptional whiskey and sharing his knowledge with the world. When he's not blending award-winning spirits, Chris enjoys spending time with his Wife, Son, and two beloved dogs, Weller and Whiskey. About The Doc Holliday Portfolio: Doc Holliday Straight Kentucky Bourbon Single Barrel Edition Aged 6 Years (SRP : $89): Leads with hints of tobacco leaf, green peppercorns, wet charred oak and earth on the nose. On the palate are flavors of cinnamon syrup, spiced raisins, vanilla bean and gentle oak, followed by baking spices, brown sugar, oak wood and a light rye spice finish. 57.9% ABV. Doc Holliday Straight Kentucky Bourbon Single Barrel Edition Aged 7 Years (SRP: $134): Exhibits an impressively deep nose of sweet vanilla bean, mulled spice, and subtle hints of butter. Baked vanilla pairs with explosive flavors of cinnamon-hot candies, baked pie crust, drizzled in butter, and sweet cake batter. A silky mouthfeel filled with space and the gentle underpinning of sweetness in a long and warming finish. 57.9% ABV. Doc Holliday Straight Kentucky Bourbon Single Barrel Edition Aged 10 Years (SRP: $184): Despite its higher proof, the nose is elegant, with cherry and peach pie aromas, as well as vanilla, deep caramel and soft cedar plants touched with apricot and dates. The sip is warm, yet balanced, with burnt orange, apricot jam, and soft marzipan next to black-tea soaked dates, old figs, and brandy-stewed prunes. There are notes of chocolate and hazelnut at the end with a nice mix of mincemeat pies and sticky toffee pudding. 66.4% ABV.  

This weeks guests are Cayley Balint and Sarah Sanders who join us from Kingston, Ontario. Cayley is the Head Chef and Sarah is the Head Bartender at The Frontenac Club in Kingston - a cocktail bar and gastropub located inside a historic 180 year old building which also functions as an upscale boutique hotel. Sarah and Cayley are responsible for serving up craft cocktails and a curated wine list along with preparing globally and locally inspired dishes. Cayley Balint started her cooking career in 2008 at Atomica, making gourmet pizzas whilst being apprenticed under the head chef next door at Le Chein Noir. Cayley attended culinary school at St. Lawrence, and used her summer co-op placement to travel to Banff, Alberta where she worked at Buffalo Mountain Lodge, part of Canadian Rocky Mountain resorts. This is where she obtained her love and inspirations for Canadian and global style cuisine. Upon arriving back in Ontario, Cayley got a job as a line cook at Aquaterra restaurant. Over the next decade she would work her way up to become the Catering and Banquet Chef of Aquaterra and the Delta hotel, which the restaurant resides within. Cayley joined The Frontenac Club team in August of 2020. Sarah Sanders has been in the service industry for twenty-one years and behind the bar for eleven. Sarah is originally from Kingston, Ontario, raised in the Thousand Islands and surrounding area. Sarah attended Sheridan College, where she studied several aspects of Art and Design. Sarah's majors were Fine Art and Textile Design. Sarah started working in restaurants in college, as a nights and weekend job, first in BOH. Years and a few restaurants later moved to FOH, then eventually bartending. And a big thank you to this weeks sponsors - Civil Pours and Elora Distilling Company. Civil Pours is a ready to pour, premium cocktail program that blends the highest quality, proprietary ingredients into shelf stable, top selling cocktails delivered to you in draft-ready kegs. All you do is pour, serve, and savour a seamless experience designed to captivate your customer and smooth your service. To get in touch contact sales@civilpours.com or check the website civilpours.com Elora Distilling Company produces handcrafted, premium products in a grain to grass distillery and the grains are sourced from local farms in Waterloo and Wellington counties. There are over 25 products on the Elora Distilling company's roster including gins, vodkas, rums, whiskeys, liquors and pre-mixed products. All products are available for wholesale to restaurants and bars. Follow them @eloradistillingco or check out EloraDistillingCompany.com Links: @chefcayleybalint @baronessvondilligaf @frontenacclub @thebank.gastrobar @sugarrunbar @babylonsistersbar @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

Nel pomeriggio del 18 febbraio 2024, nell'ambito del suggestivo scenario del The N/5 - THE BAR, centro nevralgico del nuovissimo Hotel Grace La Margna di St. Moritz, è stata una giornata di trionfo per Joshua Perrone, Bar Manager del rinomato ristorante asiatico Hato insignito del prestigioso titolo per il miglior signature cocktail durante la seconda edizione della St. Moritz Cocktail Week. Questo evento, promosso da St. Moritz Tourismus AG, celebra l'eccellenza nell'arte della miscelazione, offrendo una vetrina unica per le lussuose destinazioni dell'Engadina.Il cocktail vincente, battezzato "The Formula", si ispira al film del 1980 diretto da John G. Avildsen e interpretato da George C. Scott e Marlon Brando. Questo nome evocativo si sposa perfettamente con il tema centrale di quest'anno: "Like in a movie", sottolineando l'atmosfera cinematografica e sofisticata che permea l'intero evento.Perfetto bilanciamento tra Aviòn Tequila, Gran Marnier, latte di cocco thai, pesca giapponese, sciroppo di basilico e lemongrass, pandan e carbone attivo, il signature cocktail di Hato ha ottenuto il più alto punteggio secondo le schede di valutazione di una selezionata giuria composta quest'anno da 4 donne: Yana K, Head Bartender del cocktail bar Atlas di Singapore, Giulia Cuccurullo, Head Bartender dell'Artesian di Londra, Jasmine Sutton, co-founder del cocktail bar No Idea di Zurigo, e Penelope Vaglini, giornalista e Academy Chair dei The World's 50Best Bars.

Colin is a legend, an English native who doggedly pursued his dream of being head bartender at the Ritz Hotel in Paris, a position he achieved and dominated for thirty years, creating the Hemingway Bar along the way, serving & befriending celebrities, heads of states, and run-of-the-mill billionaires as well. Now retired from the Ritz, he's busier than ever, running incredible drinks events around the world with his new agency Colin Field Bar Concept, and bartending a gruelling one shift a week at Paris' Maison Proust. This was a great chat with an old mate, and we covered everything from the origins of the negroni to why a code of omerta must exist between bartender and guest, bartending in business class on Air France 380s vs the Emirates configuration (and why Colin prefers Boeing 777s), how he created a true nationally-accredited degree in bartending in France, the politics of five-star hotels, and a whole bunch more. Enjoy!Email Colin: colinpeterfield@gmail.comColin on LinkedIn: http://linkedin.com/in/colin-field-14960a43Colin on Instagram: https://www.instagram.com/colinpfield/?hl=en Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

A talk programme dedicated to films and television shows, presented by Marcus Ako, Laura Sampson and David Campbell, on Resonance 104.4FM  at 7pm (UK) on Fridays and repeats Tuesday 4pm. Podcast episodes available from Monday afternoon around 12:30pm (UK) #ItsAllAboutThe3Way #ShootTheBreezeShow #TheIdiotOnTheComedyCircuit Reach us on Twitter, on Facebook, email shootthebreezonresonance104.4@gmail.com or Instagram  In this episode, Marcus and Producer Dave talk to Guilla Cuccurullo - the award-winning Head Bartender at Artesian, The Langham - about The Humble Chicken x Artesian Pairing Experience, launched 13th September which, for £100pp, allows "guests to discover new tastes that reflect Artesian's commitment to culinary innovation." Guilla also highlights what movies and TV shows get wrong about bartending, especially COYOTE UGLY (2000)

On this bonus episode of Scran we celebrate an exclusive collaboration between Johnnie Walker Princes Street and the two Michelin-starred team of James and Maria Close. STIR is a ground-breaking cocktail and cuisine concept for the Explorer's Bothy Bar which serves up a unique menu of stunningly innovative small-bite plates alongside meticulously curated cocktails by Head Bartender, Miran Chauhan. This collaboration aims to completely redefine the concept of whisky and food pairing and on this episode Rosalind samples the menu. She discovers flavours unlike anything she has encountered before in terms of originality, ingenuity and flavour. You'll hear excerpts from a launch event which took place earlier this summer, as well as interviews with James and Miran. Miran has worked with James and Maria in this collaboration pairing whisky from the four corners beautifully with delicate and evocative dishes. Rosalind talks to him about where he gets his inspiration from when designing new cocktails and drinks menus and how he works with the team to deliver such singular pairings. Owners of the renowned global experience restaurant, Raby Hunt, Maria and James have created something very special for STIR. James tells Rosalind all about this exciting new partnership and how, he has in fact, worked in the same building before in a very different capacity long before his cheffing days. You can find out more about STIR and book a table here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Podcast episode with the Head Bartender of Ettan Palo Alto: Massimo Stronati shares the challenges of a bartender, and how to be a good bartender. Sid Patel(CEO, Beverage Trade Network) with Massimo Stronati chats about the day-to-day challenges faced by him and how he accomplish it. From Hiring to training a bartender.

Sid Patel, CEO of Beverage Trade Network chats with Varun Sharma on his trip to India where they discuss How to become a better bartender, the kind of interview questions he keeps in mind before onboarding a new bartender for the bar, and how does he bring mixology in his bar. Varun Sharma is the Beverage Manager at Comorin. He is responsible for overseeing Comorin‘s unique beverage program which is one of India's favorite cocktail bars. Varun is India's top Mixologist currently and has worked as a Head Bartender and Mixologist at Ricks, the Taj Mahal Hotel, and as a Bar Manager at Chidiya Ghar Bar, Roseate House Hotel, Delhi. He has won numerous awards including regional wins at the Diageo World Class (2014 & 2013), where he was also recognized amongst the top 6 bartenders in India during both years. He also won the National Award for the Best Mixologist at the Corralejo Teqnic Mixology Challenge in 2014.

On the Home Show Podcast this week: Sinead speaks to couple Liz and David Murphy who sold their Semi-D home in Manchester and bought an entire village in France. The science of pairing drinks to specific glasses with Oisin Kelly, Head Bartender at Dublin's Westbury Hotel. We will be taking a look at a new modular home development in Mahon in Cork which will house Ukrainian families with Eoin English from the Irish Examiner. And we will be talking camper vans with Jennifer Sheahan who has just bought one herself.

This weeks guest is Raven Alexis Dales who currently lives in Shawnigan Lake on Vancouver Island, British Columbia. Raven has been working in the Food & Beverage industry since 2011, beginning her career studying culinary arts at Vancouver Community College and working in restaurants in Vancouver & Victoria. While doing so, Raven studied through the WSET program to better understand the relationship between food pairings and beverages. Raven's shift into front-of-house roles was a slow smoulder in the last couple years of her culinary-focused career. Raven wanted a better understanding of all parts of a restaurant—striving towards a better hospitality experience for all, so she began bartending in late 2018. Raven participated in the Nimble Bar Co. school curriculum and learned the ropes at Pagliacci's; an institution in Victoria BC run by Solomon Siegel, along with the mentorship of Shawn Soole. Raven quickly became Head Bartender and helped lead the bar program until early 2020, when she moved on to Veneto Bar and Ristorante. That venture stopped abruptly when Veneto closed permanently amidst COVID-19 restrictions, and in the time since then Raven has found herself tending bar at several establishments throughout Victoria. Raven spent a good deal of that time helping develop the bar program at Wind Cries Mary in Bastion Square, and is currently the bar manager at The Lakehouse in Shawnigan. Raven has also participated in a few bartending competitions: Diageo World Class, Speed Rack, Made with Love and Negroni Week to name a few. Raven's favourite parts about the competition world have been the camaraderie, meeting new people, and how amazing it is to hype and bring your peers up around you! Links @radhospitalitymerc @thelakehouseatshawnigan @sugarrunbar @babylonsistersbar @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

Matt Hassen joins us on our latest episode from Kelowna, British Columbia. Matt has had over a 20 year career in the industry. Originally getting a start as a bar back, Matt quickly moved on to bartending, managing and currently as a head bartender. Matt has successfully worked his way up to being one of the top 10 bartenders in Canada through Diageo World Class. Matt is also a recipient of a kidney transplant 5 years ago after living with kidney disease for over a decade. Matt discusses how overcoming his health issues have helped him to focus on his career. Currently, Matt is working as the Head Bartender at Skinny Duke's Glorious Emporium in Kelowna and you can find him on Instagram @matt.tender. Links @matt.tender @sugarrunbar @babylonsistersbar @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

In this episode of On The Back Bar Podcast, Chris talks to Dave Koh co-owner of Bar Stories and Tan Chok Han, Head Bartender of the Elephant Room discussing the third edition of Pisco Nights in Singapore.  Links   ***** Join our community on Facebook! Beverage Network This podcast relies on our listeners to keep the show going! If you could support us by joining our Patreon it would really help this podcast grow. Patreon is a platform where you can support the podcast with a small monthly donation. This funding will help with all manner of things to equipment costs, editing and even getting some hard to reach people to sit down with me. Or you can just buy me a coffee to say thanks with the link below! :)  https://www.patreon.com/onthebackbar buymeacoffee.com/chrismenning                 ***** If you love our show would you please consider leaving us a review on iTunes or giving us 5 stars? It will really make a difference and help the podcast in the future. Head over to our website gastronomerlifestyle.com Contact me at Christopher.menning@gmail.com

Are you up to speed with vermouth? In Vermouth 101, we hear from World Class Bartender of the Year 2010, Erik Lorincz and Co-Founder of Belsazar Vermouth, Max Wagner.Erik Lorincz has prestigious credentials under his belt with roles at five-star establishments like The Purple Bar at Sanderson and The Connaught – two of London's most luxurious drinks destinations. For eight years, Erik also held the enviable position of Head Bartender at The Savoy's famous flagship, The American Bar. In his tenure here, it won World's Best Bar twice. Opening Kwant in 2019, it is already highly regarded and showcases Erik's incredible creativity.Max Wagner is Co-Founder of Belsazar Vermouth, set up in 2013. Passionate about modernizing vermouth, Max and his business partner set about creating a vermouth that drew inspiration from their native Germany, and its tasting notes are reflective of the Black Forest. Now a valued member of the Diageo Brand portfolio, Belsazar Vermouth is a refreshing and award-winning brand in the vermouth category.Tristan talks with Erik and Max about:· Vermouth production· How vermouth can transform classic cocktails· How it can be an aperitif option and a lower ABV offering for your guestsSign Up to become a Diageo Bar Academy Member: https://bit.ly/3SFn5X5Test Your Bar Knowledge With E-Learning: https://bit.ly/3gD7NEU Follow Diageo Bar Academy on Facebook: https://bit.ly/3SHLhba Follow Diageo Bar Academy on Instagram: https://bit.ly/3gMzUBRYou must be over legal purchase age to listen.Any opinions or views expressed in this podcast are the guest's own and do not represent those of Diageo. Hosted on Acast. See acast.com/privacy for more information.

Laura shares with Kala exactly what it's like to be a bartender at the intimate and endearing Fox Bar & Cocktail Club. She talks cocktail and menu creation with her team and what it looks like to be part of this community. --- Send in a voice message: https://anchor.fm/brandon-styll/message

In this episode of On The Back Bar Podcast, Chris talks to Tommaso Cecca the Store Manager and Head Bartender at Camparino in Galleria, a historic bar of Milan, overlooking the Duomo. ABOUT CAMPARINO Camparino in Galleria is the legendary bar opened by Davide Campari in Milan's Galleria Vittorio Emanuele II in 1915. The bar was opened opposite to Caffè Campari, the establishment opened by Gaspare Campari -  Davide's  father  and  the  creator  of  the bitter liqueur - in 1867. Following a renovation project, the bar reopens to the public in autumn 2019 with a refreshed identity and food and drink offering designed to consolidate its status as one of the most influential establishments in the world for lovers of mixology and gastronomic innovation. In 2021, Camparino joins the 50 World's Best Bars, occupying the No. 27 position in the international ranking.   Enjoy! Links https://www.camparino.com/ Tommaso Cecca     ***** Join our community on Facebook! Beverage Network This podcast relies on our listeners to keep the show going! If you could support us by joining our Patreon it would really help this podcast grow. Patreon is a platform where you can support the podcast with a small monthly donation. This funding will help with all manner of things to equipment costs, editing and even getting some hard to reach people to sit down with me. Or you can just buy me a coffee to say thanks with the link below! :)  https://www.patreon.com/onthebackbar buymeacoffee.com/chrismenning                 ***** If you love our show would you please consider leaving us a review on iTunes or giving us 5 stars? It will really make a difference and help the podcast in the future. Head over to our website gastronomerlifestyle.com Contact me at Christopher.menning@gmail.com

On today's episode of All in the Industry®, Shari Bayer's guest is Laura Lashley, the National On-Premise Manager for Diageo Non-Alc, where she leads the brand's training and advocacy programs in the US. Laura began her career in drinks working in NYC bars, notably as the Head Bartender and Bar Manager at Avroko's Madam Geneva, as well as Bar Manager at The Breslin and Ace Hotel Lobby Bar. She has been ‘sowing the seeds' with the Seedlip team in the States for nearly four years, and enjoys using her bartending experience and love of the industry to bring the non-alcoholic category to the forefront. She is always on the move, but currently calls sunny LA home. Today's show also features Shari's PR tip to embrace zero proof; Speed Round; Industry News Discussion on NYC's new food rules for to-go cocktails; and Solo Dining experience at Fiorella Pasta, chef Marc Vetri's intimate pasta bar in a restored space in Philly's historic district.Photo Courtesy of Laura Lashley.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Asbury Park Distilling is nestled in the bustling and revitalized downtown area of Asbury Park on Lake Avenue. For the last five years the distillery has been a staple of the community, not only in the tasting room but in other restaurants in the area. They're products have won awards at competitions around the country, including taking home the award of "Best Gin in the World" at the prestigious 2021 San Francisco World Spirits Competition.Segment 1Owner Rob Wile, Master Distiller Bill Tambussi, and Head Bartender Casey Bowen join us to talk about what they do at the distillery, the types of products they offer, and how they've been expanding their reach beyond the shore town. The downtown area of Asbury Park has been redeveloping rapidly and the distillery has been a key part of that community growth.Today in New Jersey History: Carl Ruiz was born in Passaic, New Jersey on April 4, 1975. He was a chef, restaurateur and a frequent guest on the Food Network, often serving as a judge on cooking competition shows such as Guy's Grocery Games.Segment 2Bill walks us through how he became a Master Distiller and how he has been developing these products over his time at the distillery. As the Head Bartender, Casey works closely with Bill to develop the best cocktails to highlight the products being distilled. They also work together on new products, like their limoncello. New Jersey Fun Fact: The light bulb, the motion picture projector, and the phonograph -record player were invented by Thomas Edison in Menlo Park, NJ.Segment 3The Asbury Park Distilling Company has a strong relationship with the community. They have contracted local artists to create some of their logos, like their iconic mermaid logo and the logo on their limoncello. Bill and Casey are also residents and describe some of their favorite things about Asbury Park. Asbury Park Distilling Co.: apdistilling.comAddress: 527 Lake Avenue Asbury Park, NJInstagram: @asburydistillingThank you to our sponsors:Albert & Whitney CPAs:  awcpasllc.comContact the show: greetingsfromthegardenstate@gmail.comWebsite: greetingsfromthegardenstate.comFollow us on Instagram: @greetingsfromthegardenstateSupport the show (https://www.buymeacoffee.com/GardenState)

Constantly on the go and not sure how to take care of yourself? Learn from experts in the field of wellness to give you techniques to manage stress, adapt to change, and nurture the hospitality teams you work and manage. GUESTS INCLUDE: Andrew Johnston, Meditation and Mindfulness Practitioner, Clinical Hypnotherapist and Co-Founder of Working MindfullyRenee Floer, now former Programmes Manager at Diageo and a Certified Mental Health PractitionerNatasha Bermudez, Head of Bar OperationsAnna Sebastian, Senior Bar Manager at The Savoy's Beaufort BarSean Finter, Entrepreneur, Bar and Restaurant Coach and SpeakerTim Philips-Johansson, Global Brand Ambassador for Johnnie WalkerJamie Jones, World Class GB WinnerLauren Mote, the former Diageo Global CocktailianLinda O'Flynn, Head Bartender at Cask in CorkJames Fowler, Founder of Multiple Venues You must be over legal purchase age to listen.Any opinions or views expressed in this podcast are the guest's own and do not represent those of Diageo.CONNECT WITH US ON: Facebook: https://www.facebook.com/DiageoBarAcademy Instagram: https://www.instagram.com/diageobarac/ See acast.com/privacy for privacy and opt-out information.

This weeks guest is Lola Lau who currently works at Hope & Sesame in Shenzen, in Guandong Province, China. Lola has been working in The Industry for over 9 years. Lola got her first job in The Industry after graduating school when she landed a job at an Irish Pub. It was around this same time that Lola saw the movie Hey Bartender and this piqued her interest in cocktails and spirits and a career as a bartender. Lola has worked at many different bars in South East Asia such as The Compass Bar in Shenzen, Eight/Four Collective in Vietnam for both Sake Central as well as Renkon, The Odd Couple in Shanghai, and most recently as the Head Bartender at Hope & Sesame in Shenzen. At Hope & Sesame in Shenzen, they have three different rooms with three very different concepts. The front of Hope & Sesame is Charlies - a cafe, Hope is the second space - a modern cocktail bar and the back room is called The August - a speakeasy themed bar. Lola has also competed in numerous cocktail competitions as well. Lola won First Place in the 2017 Cointreau Queen China Competition. Links: @lolasaysgo @hopeandsesame Hope & Sesame Vietcetera - 3 Drinks to Beat The Heat at Renkon, Saigon with Lola Lau @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.com

Alex Jump originally hails from Chattanooga, TN, where she grew up breathing Southern hospitality. A BAR-5 Day graduate, Alex honed her skills by working behind and running bar programs at multiple James Beard nominated restaurants. She has competed in multiple national competitions including Speed Rack, Lustau Solera Standout, Heaven Hill Bartender of the Year, & Bombay Sapphire Most Imaginative Bartender.  In 2018, a year after moving to Denver, Alex joined the opening team of Death & Co Denver as the Head Bartender. Over the last 3+ years for the company she has worn many hats and is currently the Bar Manager at Death & Co Denver as well as the company's Cocktail Class Coordinator. She was one of Punch's Bartenders in Residence in 2019, nominated for Bartender of the Year at the 2020 Tales of the Cocktail Spirited Awards, and most recently was included on Forbes 30 Under 30 for F&B in 2021.  In early 2020 after competing in Bombay Sapphire's Most Imaginative Bartender and forming the idea for Focus on Health, an initiative dedicated to bringing health & wellness to the forefront of the hospitality world, Alex joined forces with Lauren Paylor to bring this idea to life. Together they are working towards creating better lives for those who work in the food & beverage industry through community outreach, training, and the Focus on Health and No Proof podcasts. Outside of work, Alex enjoys practicing yoga, doting on her dog, Julep, and riding motorcycles with her friends.  Links Focus On Health - fohealth.org Instagram: @fohealth Reach Alex on Instagram: @axljump Focus On Health Podcast No Proof Podcast Currency Exchange Podcast Death And Co - Denver @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hahhah - zakhannah.com

Untuk temen2 yang masih dirumah atau malah yg sudah mau vacation: dengerin yuk pengalaman rekan kita yg baru saja menyelesaikan kontraknya: peraturan baru, keperluan dokumen apa aja yg harus dilengkapi - sekedar sharing aja. --- Send in a voice message: https://anchor.fm/donny-ahendrik/message

The story of the very first cocktail - where it came from, the strong opinions it breeds and what the way we drink it says about us.The word “cocktail” was first defined in print in 1806 with a simple recipe - strong spirits of any kind, sugar, water and bitters. Since then the specs have morphed to include brandy, rum, whiskey (and whisky), rum, vermouth, absinthe, amaro, campari, lime juice, even pickled mushrooms. The list goes on and on. And as the years have gone by the way we make and stir and argue over this drink has shaped the cocktail world forever - but perhaps it's shaped us even more.We're joined on this episode by David Wondrich, author of “Punch!” and “Imbibe” and by Dale DeGroff, former head bartender of the Rainbow Room and author of “The Craft of the Cocktail.” Our actors today are Chris Stinson and Mary Myers. Music by Ryan Laney, research assistance by Zoe Denckla, logo by Alicia Qian.Please SUBSCRIBE and RATE the show if you can. Join us as we talk about history's favorite drinks and how what we drink shapes history. To see what's coming next follow Greg on instagram @100ProofGreg. #drinkinghistoryHeritage Radio Network is a listener supported nonprofit podcast network. Support Back Bar by becoming a member!Back Bar is Powered by Simplecast.

This week, Bron and Dr Beach head into the marine lab (to see what’s on the slab), and will peer down the microscope to examine...• Pint of Science 2021! Are you feeling thirsty for some marine science and perhaps a bevvy to boot? Then Pint of Science is for you! Chanel Egan is Chief of Staff (or should that be Head Bartender?) at Pint of Science and will tell us about the wonderful two weeks of online science programs about to kick off.• We’ll then have a chat with two of the stars of this year’s online Pint of Science. We’ll speak with Indrani Mukherjee from UTas about ancient ocean chemistry and the origins of complex cells, and Amy McIntosh from ANSTO in Sydney about radioactive contaminants associated with offshore rigs.• Then Jeff brings us the next edition of Soundwaves Seaquels. Yes the bad stuff just won’t go away.

Today's #Guest is Mihai Ostafi from London and we'll discover some #HospitalitySecrets from his fast journey As a passionate bartender, Mihai is the Head Bartender of the Oriole Bar but he's doing some many independent projects. Mihai was born in Romania His bartender carrier began back home almost 10 years ago in Arad. After a few years of working as a bartender in his hometown he left and started working for Royal Caribbean Cruise line for 2 years as a mixologist, traveling around the world and working most of the time. Then he moved in London and his first job was a new opening, "Skygarden" situated on the top floors of the Walkie Talkie building . He started as a bartender and quickly moved to senior bartender and then head bartender. After almost one year in Skygarden, he got the opportunity to do a another major opening: Oriole bar. Oriole, the brother of renowned Nightjar, from its first year already entered the 50 world's best bars. He learned a lot and from bartender he became senior bartender and the Head Bartender in Oriole. Together with Mihai, in this episode we'll discuss about what does it take to succeed in the Hospitality Industry

Episode 66 - Nets and New ContributorsStefan Beetlevox, Head Bartender of The Cosmic Lounge, is concerned about a downturn in sales and would like advice on regaining market share.Management Consultants’ advice: musical mind parasites, targeted smear rapping, knives, branded graph friends (coasters), wider vents, remove facial recognition, more customer hierarchy and teen novel angst.Content Warning for:Emotional abuseBullying/tauntingArgumentsAlcohol & alcoholismDiscrimination & prejudiceDiscussions of: emetophobia, knivesMentions of: depression, exercise, kidnapping, threats, childhood trauma, gambling, arson, death & murder, intrusive thoughts, parasites & mind control, poison, foodSFX: shouting, eating sounds.Special thanks to ShannonIsLost for this episode's Brief Submission, and this week's Patrons: demoneyes nightkiller, Gray Dodgen, Jessica Rowden, Katharine Brinker, Lina Vargas, Morgan Souza, Myoungjin, Zooglemoof, 10_a_knut, Alexandra Iles, Andrew Kornfeld, artisticProgram, Bonnie Pryor, Charlibug, chomp, Clara Joe Bailey, cuddlykraken, Dare, Dis-Aster, Evangeline, FriendlyCybird, grfailure, Joan Flyvholm, Jordan Graham, Kaitlyn Cottrell, Kale, kleffy, Lisa Stafford, Lisel, Mark A. Little II, Marta L, Mea Holloway, MothPrincess, Nora Sabban, Robin, Tsuki Mitsukai, useastory, Abby Norling-Ruggles, AbeTrve, Adrienne Gillevet, Breanna Schaeffer, Brynne Clouse, Cara, Caroline Seidman, Crowley, Emma Armstrong, Jessica and Anthony Moltisanti, Kelwyn Brennan, Kit.If you'd like to join them be sure to visit www.patreon.com/rustyquill.Created by Tim Meredith and Ben MeredithProduced by Katie SeatonExecutive Producer: Alexander J NewallPerformances:I.M.O.G.E.N: Imogen HarrisDavid 7: Ben MeredithTrexel Geistman: Tim MeredithHartro Piltz: Jenny HaufekEditing: Maddy SearleMusic: Samuel DF JonesArtwork: Anika KhanMastering: Jeffrey Nils GardnerFeatured SFX by kooust, JBarmore, FreqMan, 6polnic, nooodle, Oneirophile, fotoshop & previously credited artists via freesound.org. Original Foley by Maddy Searle.Subscribe using your podcast software of choice or by visiting www.rustyquill.com/subscribe and be sure to rate and review us online; it really helps us spread across the galaxy.Check out our merchandise, available at https://www.redbubble.com/people/RustyQuill/shop and https://www.teepublic.com/stores/rusty-quill.Join our community:WEBSITE: www.rustyquill.comFACEBOOK: www.facebook.com/therustyquill/TWITTER: @therustyquillREDDIT: www.reddit.com/r/RustyQuill/DISCORD: https://www.discord.gg/rustyquillEMAIL: mail@rustyquill.comStellar Firma is a podcast distributed by Rusty Quill Ltd. and Licensed under a Creative Commons Attribution Non-Commercial Sharealike 4.0 International Licence. See acast.com/privacy for privacy and opt-out information.

On The Back Bar. A Bartender Podcast for the Drinks Trade #38 In this episode of On The Back Bar Podcast, Chris talks to Jesse Vida, Head Bartender of the world renowned Atlas Bar in Singapore.  We discuss what it takes to manage more than 1000 gins and his strategy for crafting one of the worlds best bar teams. Enjoy!     ***** Before we get started I wanted to reach and ask for your help. This podcast relies on our listeners to keep the show going. If you could support us by giving a small donation through Paypal or by joining our Patreon it would really help this podcast grow. Patreon is a platform where you can support the podcast with a small monthly donation. This funding will help with all manner of things to equipment costs, editing and even getting some hard to reach people to sit down with me.   https://www.patreon.com/onthebackbar  Paypal: Donate to make the show great  :)  ***** If you love our show would you please consider leaving us a review on iTunes or giving us 5 stars? It will really make a difference and help the podcast for the future. You can find show notes soon on gastronomerlifestyle.com Contact me on christopher@gastronomerlifestyle.com

In this episode I chat with Valentino Longo, a Rome native who has bartended in Rome, London, and Miami. Now located in Miami, Valentino is the Head Bartender at the Four Seasons. He's competed in and won multiple national bartending titles, including the 2020 title of Most Imaginative Bartender. Since the competition he's launched the Shosin Art Club, an online platform bringing professional bartenders together to explore any and all bar-related topics as well as the ability to learn from world-class professionals in the spirits industry. Val and I discuss the importance of setting schedules for yourself to have better balance, how it's okay to want to be the best bartender in the world as long as you learn how to take care of yourself while working towards that goal, and how important it is to say no.

Mit viel Energie und Hoffnung starten Michael und Andy in Ihre erste Folge im neuen Jahr 2021. Sie begrüssen an Ihrer virtuellen Bar Maxim Schulte. Sehr spannend zu erfahren sind Maxims Erfahrungen in verschiedenen Ländern zu arbeiten . Einen sehr persönlichen und emotionalen Einblick erhalten wir über seine Zeit als Head Bartender in der American Bar im Savoy. Wir wünschen Euch eine gute Zeit beim anhören.

Glenn van Zutphen speaks to Jesse Vida, Head Bartender, Atlas Bar and Joseph Haywood, Brand Advocate, Brown-Forman about how Atlas Bar Singapore became one of the best bars in the world. See omnystudio.com/listener for privacy information.

Follow us on Instagram @unjiggered_media Our guests this week is Valentino Longo, Head Bartender at the Four Seasons Miami and also founder of the Shoshin Art Club, an online learning platform for bartenders! You’re listening to Unjiggered A bartender podcast where we interview highly successful bartenders about their careers, lives and the passion of bartending. So sit back and enjoy our chat… with Valentino Enjoy

Kickspot learns how to make a holiday cocktail from Head Bartender at Spago Andy Kim and then is joined by Legendary Chef Wolfgang Puck, to talk about his pairing process as well as how COVID-19 has affected the restaurant industry. --- Support this podcast: https://anchor.fm/kickspot/support

This episode was recorded live on my Twitch Channel at twitch.tv/excusemevg! The fans had a great time chatting with Geoff and we talk all things of Geoff's' real job in Las Vegas, losing to Nyla Rose in a bowling tournament on the Jericho Cruise, and how drinks taste better in a red cup. Red Cup Geoff is my favorite Head Bartender!

Born in Moscow Russia, while his Cuban parents worked for the Cuban Embassy during the reign of the USSR, Ulises grew up between his family home in Havana, Cuba and Moscow, Russia. In 2008 he immigrated to Vancouver, Canada where he had his first bartending job at the Russian House VIP bar during the 2010 Vancouver Olympics. He has since moved to Ontario and settled in Stratford, Ontario where he worked behind various local bars and in 2017 became the Head Bartender & Bar Manager of 21 Fir Whiskey Bar & Kitchen in Waterloo where he has remained since. Ulises has taken numerous courses in the bar and spirits realm. These include the Bar Chef International certification, WSET level 1, 2 & 3 in wine and WSET level 1 & 2 in spirits. He is a member of a local sommelier tasting group as well as being listed in the Bartender's Atlas. Ulises has competed in and judged the KW Collective Cocktail competition and was awarded the top prize in Sep 2018. Instagram:@superuli81 Podcast Artwork @zak.hannah

Parker Luthman currently resides in Providence, Rhode Island, where he attended Johnson & Wales University with a focus on learning about business and entrepreneurship. Developing a love for the restaurant industry while in high school, Parker's original intent was to graduate with his B.B.A. and then enroll in the university's Culinary Arts Program. While on breaks throughout college, he would seasonally work in the kitchen at Square 1682, the restaurant attached to the Hotel Palomar in Philadelphia, which was only a 25 minute train ride from his hometown in Pennsauken, New Jersey. Initially, Parker started as a dishwasher and then quickly worked his way up to prep cook and then line cook in a matter of months. This was accomplished by learning the skills on the job from his team and literally being thrown into the fire. However, while he was a senior at JWU, he decided to focus more on the beverage side of the industry since he was quickly burning out as a line cook and honestly wanted to make more money.  Parker's next move was to became the first ever intern at the Eddy, a small cocktail bar in Downcity Providence. Through hard work and perseverance over the last 4 years, he has successfully worked his way up from Bar Prep to Head Bartender. Throughout his career, Parker has had the chance to be a part of the opening team of Durk's BBQ, the Eddy's sister restaurant,. He has also managed his own cocktail program at The Dean Bar, located in the historic Dean Hotel as their Head Bartender. He has had the chance to travel the country for various leadership opportunities at festivals like Tales of the Cocktail, Camp Runamok, and Thirst Boston, while also representing himself and his city as a national finalist at various cocktail competitions. Since the effects of COVID-19, his recent focus has been on structuring an environment for new and passionate bartenders. The goal is to help them take control of their own education and providing them with guidance as they grow in the industry while also creating an overall conversation on the importance of maintaining a safe space, especially for members of marginalized communities. Instagram: @c_parkerl @theeddybar The Independent Restaurant Coalition Awards & Achievements:  2019 Heaven Hill Bartender of the Year NY Regional Winner & National Finalist, 2nd Place  2019 RI Monthly “Best Bars” Featured Bartender 2018 New England Tequila & Rum Festival's Gosling's Rum Competition Winner  2017 Espolon Cocktail Fights New England Regional Winner & National Finalist  2017 Woodford Reserve Manhattan Experience RI Winner & National Semi-Finalist 2017, 2018, 2019 Cocktail Apprentice @ Tales of the Cocktail  Podcast Artwork @zak.hannah

Joe Steadman, the Head Bartender from Death and Taxes in Brisbane, joins the program with Sarah Jones.  - Please note: the recording quality for Quarantini isn't always to our network standard - on this program, we focus on distributing information as quickly as possible. 

Casey Sundt had a front row seat as Head Bartender for Planet Hollywood and House of Blues in the early 1990's in both New York City and then later in Los Angeles.Casey left with no money (as you can hear in the entire conversation on the Namastir YouTube Channel), but a whole lot of stories.Here, in Casey's Tight Five, you hear stories of him getting told off by a Rock God, getting a bad tip from a very cocky Jack Nicholson and get an insight into the man who raised Casey when it is time to put grandma in a home.If you like this sample, find your way to the Namastir YouTube channel and check out the Casey Sundt Storytelling episode.

NO TIME TO WAIT !!! Sein Name ist Schulte "Maxim Schulte" dieser Name ist in Deutschland noch nicht so bekannt, wie er es eigentlich sein sollte. Hört es Euch an, wie Maxim es schaffte in seinen noch jungen Jahren, bereits so viel von der Welt zu sehen. In seiner letzten Position schaffte er es sogar, als erster Deutscher, der erst 11. Head-Bartender im legendären Savoy Hotel London zu werden. Darüber hinaus, reden wir über seine Erfahrungen in Asien, Afrika und mit den berühmtesten Barkeepern der heutigen Zeit. Lasst euch von Maxims Leben inspirieren und wir wünschen Euch viel Spaß beim Zuhören. Vergesst nicht diesen Podcast zu Abonnieren und folgt mir auch auf Instagram unter: Eyck.Thormann In der nächsten Folge besuche ich Richi Dührkohp im Tortue Hotel Hamburg. Freut Euch auf viele lustige Storys aus den Hamburger Bars. Aber dazu bald mehr, bei Hidden Bar History

Ein Inspirierendes Leben und eine Marke! Sue Amirpour aka. Lillet_Sue ist als Brand Ambassadorin das Gesicht der Marke Lillet in Deutschland. Aber darüber hinaus ist Sie auch ein Faszinierender Mensch mit einer spannenden Geschichte. Eigentlich tauchte Ihr Name erst vor einigen Jahren in der Deutschen Barzene auf. Aber diese Jahre waren sehr ereignisreich und beeinflussend für viele Barkeeper. In dieser Folge könnt Ihr Euch auf viel Hintergründe und einige Geheimnisse freuen, die Sue dahin gebracht hat, wo sie heute angekommen ist. Lasst Euch von Sue`s fröhlichkeit anstecken und wir wünschen Euch viel Spaß beim Zuhören. Vergesst nicht diesen Podcast zu Abonnieren und folgt mir auch auf Instagram unter: Eyck.Thormann Maxim Schulte (ex. Head Bartender at The Savoy Hotel London) wir mir in der nächsten Folge Rede und Antwort stehen. Wer von Euch Maxim bisher nicht kannt, es wird Zeit das nachzuholen! Aber dazu bald mehr in Hidden Bar History

Gabriele Manfredi has been a powerhouse in the London drink scene. Originally from Milan, he started out joining the bar team at the renowned Artesian at The Langham, London in 2009. Before long he moved to the cocktail bar, Nightjar in 2011. Four years later he became Head Bartender at sister bar Oriole and sent waves in the industry for his creative approach to cocktail creation alongside his longtime peer Luca Cinalli.    Now alongside two other family members, the duo have created Hospitality Gourmet, a cocktail consultancy helping bar programs from Hawaii to India. Their cocktails are known for their visually complex aesthetics and strange ingredients sourced from across the world.    In this episode, we touch on some of his career and a little exclusive on opening a brand new cocktail bar this year!    Enjoy!    Contact info & Resources: Insta: gabriele_manfredi Hospitality Gourmet      *****   Before we get started I wanted to talk first about Patreon and how you can be a part of the podcast.    Patreon is a platform where you can support the podcast with a small monthly donation. This funding will help with all manner of things to equipment costs, editing and even getting some hard to reach people to sit down with me.    In this world we live in being a creator is about creating communities around mutual topics of interest and this is what I want to do for you.    Please follow the link below and join the community! https://www.patreon.com/onthebackbar  Buy me a coffee to say thanks here :)  ***** If you love our show would you please consider leaving us a review on iTunes or giving us 5 stars? It will really make a difference and help the podcast for the future.  You can find show notes soon on gastronomerlifestyle.com Or follow us on social media here: Facebook: gastronomer lifestyle Instagram: on_the_back_bar Contact me on christopher@gastronomerlifestyle.com

Follow us on Instagram @unjiggered_media This week on the podcast we have Ronan Keilthy, Head Bartender at 28 Hong Kong Street in Singapore. We chat about working as a zoo keeper in Australia, the rotating concepts of Junior Bar and leading the charge at 28 Hong Kong Street. You’re listening to Unjiggered A bartender podcast where we interview highly successful bartenders about their careers, lives and the passion of bartending. With this podcast, we want to peel back the mask and discover just how the greats became the became the greats. Enjoy

Had a blast on a live stream with Sam Casuga, an old friend from Victoria who is now killing it as Head Bartender of the world-famous Dead Rabbit in New York City. We chatted about how she went from working Native Tongues in Calgary to NYC in just 3 years. Great pointers on how young bartenders should set the goals higher and further and achieve them. Join us every Tuesday & Friday as award winning industry stalwart, Shawn Soole interviews some of the hospitality industries top talents from around the world including bartenders, venue owners, distillers and industry supporters. Get points of view, advice and the backstories every week. Brought to you by www.soolehospitality.com FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSoole --- Send in a voice message: https://anchor.fm/post-shift/message

I always say how much I love the spirit world and now during this crisis they have come together to support each other in ways that would have seemed incomprehensible just a few months ago. From making hand sanitizer, to delivering cocktails at home, to supporting the medical workers worldwide, the hospitality industry has stepped up to the plate and knocked it out of the park.  Today we meet two who’ve hit a home run. Sorry for the baseball references, but it’s spring after all and I love baseball! I’m Susan Schwartz, your drinking companion, and welcome back to Lush Life Podcast, every week we are inspired to live life one cocktail at a time by everyone in this industry.  You can find links on how to donate to some of your favorite bars during this rough time on the homepage of my website which is www.alushlifemanual.com. I always pride myself on meeting my guests face-to-face but obviously while we are self-isolating that is impossible. Therefore I am using an online platform and reliant on wifi, so please, please bear with the slight hiccups you might encounter along the way. Back to our guests today, Both Maxim Schulte, Head Bartender of the American Bar at The Savoy Hotel in London and Jo Last, Senior Bartender at The Beaufort Bar at The Savoy, have had to leave their positions behind the bar to wait out the crisis like the rest of us.   Instead of lounging around though, they immediately launched The Booze Brain, an online training platform for brands and industry leaders to continue to educate and keep in touch with each other through FB and Instagram Live. They are already on their fourth week of Booze Brain, and as you’ll hear, everyone in the business jumped at the chance to share their knowledge and know-how with their peers and cocktail enthusiasts like me who can learn right alongside them. Even participate in their IG lives!  Pour yourself a cocktail, pick up your phone, laptop or any screen and check out Booze Brain. Here are Maxim and Jo to tell us more.   The Cocktail of the Week is the Savoy Martini - in bulk! INGREDIENTS 700 ml Bottle of Gin or Vodka 140 ml Still Water 110 ml Dry Vermouth   METHOD Take a 700ml bottle of gin or vodka that you desire and pour 250ml out of the bottle and store elsewhere or drink! Fill 140ml of still water and 110ml dry vermouth into the bottle. Now put the bottle in the freezer for a couple of hours. Pour the silky liquid straight into your glass. Finish the Martini with a lemon twist or olive, however you like it best.   -- You can find this recipe, more Martini recipes and all the cocktails of the week at  ALushLifeManual.com, where you’ll also find all the ingredients in our shop.    Full Episode Details: https://alushlifemanual.com/how-to-use-your-downtime ----- Join the conversation on your IOS or Android at flick.group/lushlife where we can talk cocktails until the sun rises! Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to buymeacoffee.com/lushlife Lush Life Merchandise is here - we’re talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers and more covers for everything!  and more!    Produced by Simpler Media Follow us on Twitter and Instagram Get great cocktail ideas on Pinterest New episodes every Tuesday, usually!!

Llega un nuevo programa de Pecados Veniales en LibertadFM. El mejor programa sobre el lujo y estilo de vida de la radio española. Entrevistamos a Julio Miralles, gran chef y responsable de los fogones de un clásico de la gastronomía madrileña como es el restaurante Zalacaín. Nos vamos a Lisboa, al Hotel Tivoli, para conocer a Lucas Jacques, Head Bartender de la terraza Seen de dicho hotel. Hablamos con Gabriela Mengotti, propietaria de Four Cottons, una exclusiva marca de calcetines personalizables que está teniendo mucho éxito en el mercado. Os presentamos una joven marca de relojes holandesa como es Cluse, entrevistando a su Director Comercial, Andrés Wiegel. Finalmente, entrevistamos al polifacético artista Juan Garaizabal que nos habla de su obra. Pecados Veniales con Ramón Biosca, Alfonso Escámez, Vicente Alonso, María Gijón y Hernando Reyes

Nos vamos a Lisboa, al Hotel Tivoli, para conocer a Lucas Jacques, Head Bartender de la terraza Seen de dicho hotel.

In Career 360, Bernard Lim speaks to Demi Paramita, Head Bartender at SKAI Bar, Swissôtel The Stamford on female empowerment in the F&B industry. 

Superlatives were invented to describe our next guest - world’s best, greatest, one and only...there is no list that he isn’t on or has been number one!  Today we are in the presence of bartending royalty!  I’m Susan Schwartz, your drinking companion, and this is Lush Life Podcast, every week we are inspired to live life one cocktail at a time by the best in the industry. I truly believe even if Erik Lorincz hadn’t seen that film on bartending when he was at school, he would have still risen to the top of whatever profession he chose. Lucky for us, it was behind the bar. For those of us living in London, we have been able to see his star rise through the Connaught, as the tenth Head Bartender of the Savoy and now at Kwant, his own place. In this, the first episode of two, we'll discover: How the first cocktail Erik ever made foreshadowed his career How he was living the dream in Bratislava Why he chose London as his next port of call What became his favorite bar in London The steps he took from Slovakia to standing at the entrance to the Connaught Hotel Our cocktail of the week is the Heads and Tails directly from his new bar, Kwant! INGREDIENTS 25ml Vida Mezcal 25ml Beermouth 3 Drops Peychaud’s Bitters 10ml Agave Nectar Genmaicha Soda Crispy Cavalo Nero   METHOD Add all the ingredients except the Genmaicha Soda into a mixing glass Stir and strain Top with Genmaicha Soda Garnish With Crispy Cavalo Nero   -- You can find this recipe, more Mezcal recipes and all the cocktails of the week at  ALushLifeManual.com, where you’ll also find all the ingredients in our shop.    Full Episode Details: https://alushlifemanual.com/how-one-school-video-can-change-your-life ----- Join the conversation on your IOS or Android at flick.group/lushlife where we can talk cocktails until the sun rises! Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to buymeacoffee.com/lushlife Lush Life Merchandise is here - we’re talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers and more covers for everything!  and more!    Produced by Simpler Media Follow us on Twitter and Instagram Get great cocktail ideas on Pinterest New episodes every Tuesday, usually!!

On today's episode of Athleisure Kitchen, we head to one of our favorite whiskey destinations, The Flatiron Room. We sat down with its owner, Tommy Tardie to find out what drove him to opening this restaurant and whiskey enthusiast venue, what they are up to this holiday season and how they continue to satiate their guests' tastes with their whiskey curation. In addition, we talk with Darron Foy, head bartender to find out some tricks that we can use when making our next drinks and how he stays inspired in this fast-paced industry. This episode was recorded in the Flatiron Room in the Flatiron District of New York. You can also read this interview in the Dec Issue #48 of Athleisure Mag. You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Our ad segment music is EQUALS performed by Dural. See acast.com/privacy for privacy and opt-out information.

¡Visitamos ciudad México! ¡Durante ese viaje tuvimos el placer y honor de hacer el primer guest shift de Azúcar y Limón con nuestros amigos en Limantour Roma! Mientras nos preparábamos, tuvimos la oportunidad de tomar un momento para charlar con Pablo Pasti, Head Bartender de Limantour. Disfruta, suscríbete, y comparte con tus amistades y colegas afanados por el mundo de bebidas. Anfitriones: David Cid, Elisa Lopez Invitado: Pablo Pasti Muxica por: MYGXD IG: azucar.y.limon FB: https://www.facebook.com/azucarylimonpodcast/ ¡Sígannos en YouTube para ver los videos! https://youtu.be/y6kHmfWkIoo Pronto disponibles con subtítulos en ingles #azucarylimon #azúcarylimón #azucar.y.limon

We speak with Lou Narvaez, the Beverage Supervisor and Head Bartender at the new MC Hotel. Guest Producer Rashaun Hall discusses with Lou his role as manager of the Allegory Restaurant and Bar and his overseeing the Alto Rooftop Lounge for the hotel. Lou has managed bars and created imaginative and elegant cocktails for many premier lounges in our area. He has also worked throughout the region in some of the most exciting and noted restaurants in northern Jersey including The Ashford in Jersey City and Montclair's own Social Club. And now he's excited to bring top-notch service to the two great "libation stations" at the MC!

This week we caught up with Maxim Schulte, head bartender of the American Bar at the Savoy. We talk about his start in a nightclub in Hamburg, working in Saudi Arabia with non alcoholic cocktails, his experience with working in Mozambique and now his position at Head Bartender for the American bar. You’re listening to Unjiggered A bartender podcast where we interview highly successful bartenders about their careers, lives and the passion of bartending. With this podcast, we want to peel back the mask and discover just how the greats became the became the greats. Enjoy

This week we caught up with Chris Moore, director of Coupette in London and previously the Head Bartender of the Beaufort bar at the Savoy. We talk about the importance of mangers as compared to head bartenders, the small roles that drinks really play in bars and the challenges of opening a second bar at the Savoy. You’re listening to Unjiggered A bartender podcast where we interview highly successful bartenders about their careers, lives and the passion of bartending. With this podcast, we want to peel back the mask and discover just how the greats became the became the greats. Enjoy

In der 12. Folge von rheingeredet sprechen wir über gepflegtes Trinken, Düsseldorfer Barkultur und Gin - den wir natürlich auch probieren. Zusammen mit Marius, Head Bartender der Chelsea Piers Bar, und Sarah vom Düsseldorfer Start-up r(h)eingin sitzen wir im Hafen und genießen einen gepflegten G&T zum Mittag! Wer wissen möchte, worauf es bei einem guten Drink ankommt und wo ihr einen solchen in Düsseldorf am besten einnehmen könnt, hört rhein. rheingeredet ist die neue Podcast-Reihe von Mr. Düsseldorf, dem online Magazin der schönsten Stadt am Rhein. Wer wissen will, was in Düsseldorf los ist, hört regelmäßig rhein. Mehr zu Mr. Düsseldorf unter www.mrduesseldorf.de Wir freuen uns über euer Feedback und Anregungen für weitere Folgen. Euer rheingeredet Team Paula, Robert und Timo

Rachel Wright is a marriage counselor and licensed psychotherapist. She is recognized as one of the freshest voices on modern and millennial relationships. Referred to as “bridging the gap between a self-help book and a therapist’s couch, she is one half of Wright Wellness Center, where together with her husband Kyle, they are helping people have better sex, relationships, and mental health.  They’ve created a healthy, communicative, and passionate relationship by using the very same techniques they teach — Everything we have developed is research-based. She has been featured widely in the media including Cosmopolitan, Women’s Health, PsychologyToday, and dozens of other outlets. How did you and Kyle meet? They were both working in restaurants. Rachel had just completed her master's degree and needed a part-time job. She started working at a brand new restaurant as a server and Kyle was part of the training team. Immediately they hated each other. They would frequently argue and she thought he was an arsehole. After the training Ryan would stay in touch by contacting her on Jewish holidays. A year later Rachel joined Kyle and the training team to open the companies 4th restaurant. And they could now stop talking. They connected deeply and realized they had both found their person. Can you give me a little snapshot of the timeline? Met and hated each other. A year later reconnected and kissed. 3 weeks later Ryan told her that he loved her. 6 months later they moved in with each other. They were engaged after 2 years and married after 16 months. They have now been married for 2.5 years. How’s it going? Phenomenally. People think just have a great relationship that they don’t work on. But after both of them saw their parent’s go for divorce they knew they had to put in the work if they wanted a relationship to last a long time I had love at first sight with my husband. What was that like? We were on a blind date set up by one of his friends. We met at a wine bar and when he walked in there was an energy about him. He was so sweet and I just got that immediately. I hadn’t felt like that before, it was so easy. For me, I felt like I could really be with this person. I kinda just knew. I know that sounds weird but that was my experience. We all have these judgments around things in our lives, especially when our friends experience things very differently. It strikes us as weird. And it’s natural to have some uncertainty, right? A lot of times the uncertainty is about us more so than the other person. For Rachel, she had a lot of uncertainty when she first met Ryan. But what she didn’t consider was the ability for people to change. When she saw him a year later he was not the same person. So how did you go from training in a restaurant together to having your own relationship company together? After she completed her Masters, she continued her psychotherapy training by getting her 3000 hours for her license and started her own practice. She had been working towards this for so long and it was amazing. For about 3 months. Her focus was on couples and sex therapy. People would come in with the same issues. Body image, anxiety, their upbringing around sex and communication issues. Couples would come in calling each other names and were not able to decide what they wanted for dinner without arguing. Kyle was still working in restaurants and had worked his way up to a fancy restaurant in San Fransico as the Head Bartender. Rachel found she wasn’t actually doing any therapy and healing people. She was teaching them how to communicate with each other. Although she enjoyed doing that work, it wasn’t what she went to school for. Kyle thought she should create an informational package about how to talk to your partner. As she worked on it Rachel realized that Kyle had an ability to take her technical knowledge and put it into layman's terms. She sent the packet out to prospective clients and then realized that her clients stopped coming in. They no longer needed to come in for therapy. The law in California was so strict that she wasn’t able to sell the packet. They decided to create something online to provide this information to people. They realized there is nothing between self-help books and going to therapy. Rachel knew that Ryan was an important part of this idea because he could take the complicated things Rachel explained in a way people understood. Rachel wanted to go into business with Ryan but he was reluctant because he had these narratives about how he was in restaurants and hadn’t been good at school. In 2015, they started their business. They weren’t even married yet. I love how organic it was. They had the business idea long before they thought about starting a business. Rachel didn’t even see her private practice as a business. When did you shift into that business mentality? I know that can be difficult for some service practitioners. She will approach things as a clinician and not as an entrepreneur. She will look at the decision from the point of view as both a clinician and as a business person. She thinks there should be more business training in therapist training. Does Kyle have a degree or certification? Rachel jokes that he has an honorary degree because he now has enough knowledge to pass the licensing exam. Fiends and family wonder what Kyle does in the business because he doesn’t have that piece of paper. We all learn differently and it’s important to respect that. When Kyle is passionate about something he learns it quickly. But at school, he didn’t want to study things that didn’t mean anything to him. When they started the business, Kyle definitely felt some imposter syndrome.   When did you start therapy? What was the reason? Rachel started therapy when she was 14 after her mum read her diary. She thought Rachel was hiding things and after reading the diary discovered that Rachel had smoke marijuana and slept with her boyfriend. Rachel was sent to therapy. She was pissed. However, after her first session in therapy, she knew she wanted to be a therapist. What about it had you feeling that way? She had never felt more seen, heard and understood. Her therapist matched her cursing and agreed that the way she ended up at therapy was not right. She helped Rachel understand her parent’s motivation and that they cared. So what happened? She left and told her parents that she had done nothing wrong but would keep going because she really liked it. She saw her therapist throughout high school and on and off during college. And now they are colleagues. How long were you in therapy for? Weekly, for about 3 years. What was the biggest thing you got out of that experience? She learned that she was a people pleaser and that if she ever wanted to have a healthy relationship with both herself and a partner, she was going to have to navigate anger and conflict. It such a big part of the human experience. We’re going to experience conflict if we’re going to express ourselves. How to manage that skilfully is so important and we are often not taught how to do that. We reap so many rewards when we work through conflict. One of the biggest misconceptions around conflict is that it’s bad. In relationships, whether it’s friends family or lovers, conflict is what helps us grow and get closer. If we don’t have conflict, that means that we don’t care because we’re not speaking our truth. We don’t get taught how to communicate and handle conflict but we also don’t get taught how to identify our feelings. How would you recommend someone who is experiencing conflict, in any relationship, be it intimate, at work, with family members, navigate the situation? Conflict is often due to different beliefs, values, opinions, and priorities. We need to listen to understand instead of listening to respond. In our culture, we are trained to listen to respond because if we don’t respond immediately we can be mocked for it. We’re not taught how to listen. Listening is half of communication. Relationship researchers John and Julie Gottman have this term ‘share meaning’. Which means do you share the meaning your partner assigns to things. Do you share the same meaning about what a home means, what money means, what communication means? We have to get on the same page about what things mean in our lives. I heard John Walker speak at his Launch Con, a few years ago. And he said - “All problems boil down to a problem in communication.” What do you think? She agrees that most problems come down to communication and that we’re all afraid to ask for what we need. When Rachel was a teenager, her people-pleasing came from a fear of asking for what she needed because she didn’t want to be judged and she didn’t want to cause anybody discomfort. We have to ask for what we need because nobody is a mindreader. What is a practical strategy that you use for communication? Rachel and Kyle have scripts that they give out for different situations. You pick out a feeling and put it into a script. The scripts all follow the same process which is based on the acronym AEO which stands for Acknowledge, Explain, Offer. Acknowledge means just acknowledging what’s going on and bringing words to the elephant in the room. Explain is an I statement. We have to explain how we’re feeling and why. “I get angry when you don’t wash the dishes after you eat.” Offer is what is your proposed solution to this. “Hey, I know that last time we talked about this it kinda got out of hand. I don’t want that to happen this time. I feel angry when you don’t wash your dishes after you eat lunch. What I would like for you to do is either wash them or just soak them and leave them in the sink. How does that feel to you?” We’re often not taught these ways of communicating. It really takes mindful attention and practice. Sometimes we might be sloppy and come out with an accusation because we haven’t practiced this. It’s a muscle. This is where self-compassion comes in. We’re going to make mistakes and you can’t shame yourself for things you don’t know. It’s important to try this when you’re not in a reactive state. You can practice with things that are silly to get used to the flow of the formula. What is the question that you ask yourself often? How do I want to feel?  What is the best advice you’ve ever been given? Follow what makes you feel good. If you can replace should with want, it’s a game changer. Where can we get in touch with you: Instagram: https://www.instagram.com/thewright_rachel/ Facebook: https://www.facebook.com/rachelgibbswright Website: https://wrightwellnesscenter.com/ Email: rachel@wrightwellnesscenter.com   Links The Gottman Institute https://www.gottman.com/  

Aussie Sam Ross has been climbing the ranks in the New York bar scene since his Dad bought him a one-way ticket there from Melbourne in 2004. He spent years learning from the late great Sasha Petraske at Milk & Honey before he and Michael McIlroy re-christened it as Attaboy in 2012. Since then, they've opened an Attaboy in Nashville and a new venue - Diamond Reef - that's making similarly outstanding drinks in Brooklyn. Then, we chat to the newest Head Bartender at The American Bar at the Savoy Hotel in London: Maxim Schulte. Maxim is only 28 years old, was born in Hamburg and has worked in bars all across the world - from Bangkok to Hong Kong and Saudi Arabia. At such a young age, he's already won the Beefeater MIXLDN competition with his cocktail, 'The Stack of Fortune', and is only the 11th person to head up the The American Bar in its 125-year history. Resources, bars and products mentioned: Attaboy New York & Nashville Diamond Reef New York The Dorsey Las Vegas Bartender's Choice Vol. 2 smartphone app Key points: 03:50 What Sam is up to in Vegas 07:00 Training bartenders 09:10 Sam's move to New York 15:30 Sasha Petraske 19:40 The return of the classics 22:30 Opening Attaboy 26:50 New York vs Nashville vs Las Vegas 32:40 The Pencillin - issues with CCA 35:00 The Bartender's Choice app 37:40 Tips for running a successful bar 42:28 The Free Pour Five with Maxim Schulte

  Graduate of the University of Texas at Austin, Justin Elliot spent his formative years bartending around New York City's Boroughs. Since returning to his home state, Elliott has become one of the most prominent, respected bartenders, operators, and consultants in Texas. Having done turns  at MIDNIGHT COWBOY, as the Head Bartender at QUI (where he was named Eater Austin's 2014 Bartender of the Year), and more recently in his role as Managing Partner at widely acclaimed restaurant THE TOWNSEND, and then as General Manager at JUNIPER, Elliott has consistently produced forward-thinking programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more. In 2018, working with Southern Glazer's Wine & Spirits, Elliot made the switch to being a full time consultant. Show notes… Favorite success quote or mantra: "Fight chaos every day." In this episode with Justin Elliott, we discuss:  How Elliotts back ground in theater influences his career in hospitality.  Leading from the front and working harder than everyone  else being the best way to earn respect.  Completely immersing yourself in the industry in order to be the best. Working on technique, speed, and knowledge continuously.  Documenting the creative process when developing new drinks and recipes.  Creating a culture where people WANT to document and follow processes.   Leveraging free technology to improve your systems and communication.  being on the same page and having the same vision as your partners.  Making the less glamorous stuff more fun with gamification and creativity.  Doing something about the tipping issue in the restaurant industry.  Resources Mentioned:  Slack. Trello. Wonderlist.  Microsoft OneNote Microsoft ToDo Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being reflective. What is your biggest weakness? Hates saying things twice. What's one question you ask or thing you look for during an interview? Ask, "What other restaurants in town are you interested in." What's a current challenge? How are you dealing with it? Inventing systems to keep his systems together.  Share one code of conduct or behavior you teach your team. Fucking push. What is one uncommon standard of service you teach your staff? The trey is the way.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  The Story of Sushi: An Unlikely Saga of Raw Fish and Rice What's the one thing you feel restaurateurs don't know well enough or do often enough? Handle the tipping situation.  What's one piece of technology you've adopted within your four walls and how has it influence operations? Microsoft OneNote Microsoft ToDo If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Restaurant work is honest, spiritual work. You can only do lasting work in this world if the work is true to yourself.  It never gets easier, but it does get more fun.  Contact info: Bill man billy hanky king b Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Justin Elliot for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Japanese cocktail culture is getting global attention lately, but we don’t know too much about what it is outside Japan. Today, we will discover it through the unique concept of Katana Kitten, a new Japanese-American bar in the West Village in NYC. Our guests are three key players of the cocktail industry: Masahiro Urushido, the Managing Partner, Head Bartender & Director of Deliciousness of Katana Kitten, James Tune, the General Manager and Managing Partner and Greg Boehm, the co-owner and the Founder of Cocktail Kingdom, which brings rare-to-find great cocktail books and barware to the cocktail community. Japan Eats is powered by Simplecast.

From a young age, William Elliott had a fascination with taste and memory, and sharing the experience. Though he grew up in a “dry” household, his obsession with liquor and food sprang from elicit sips of pastis from his parent’s cupboard and busted attempts at bouillabaisse. During a stint playing music around California and the desert Southwest, Elliott realized a new obsession, and transitioned full-time into the realm of beer, wine, and spirits. He has been an integral part of the critically-acclaimed Maison Premiere since its opening in 2011, serving as its Head Bartender for the three years it was nominated for a James Beard Foundation Awards. After MP won the JBFA for Best Bar Program in 2016, Elliott, now as Bar Director, conceptualized the bar at Sauvage as an strong-headed sibling to Maison Premiere; in an age of multi-national brands and marketing campaigns, the liquor selections and cocktails speak to nativity and so honor the producers and regions from which they hail. Within months, the bar at Sauvage was lauded with glowing reviews, including NY Time’s Pete Wells enjoying many treasured bottles on the back-bar and the “exemplary” cocktails. The Speakeasy is powered by Simplecast

Originally from the Finger Lakes, NY, Lauren Corriveau moved to NYC at the age of 17. After graduating college with a degree in Merchandising and Business Management, Lauren went on to work in the fashion industry for almost 10 years. Although she worked in bars and restaurants while in college, hospitality didn't factor into her career path until 2013, when she was hired as a member of the opening team for Battery Harris in Brooklyn. The process of opening a new space resonated with her experience in retail and design and sparked Lauren's passion for hospitality and menu development. Shortly thereafter, she started working at Donna, where she was fully introduced to the cocktail industry. Upon receiving a job offer from Natasha David in 2015, Lauren left fashion for a full time career in hospitality, becoming Head Bartender of Nitecap just one year later. During her time with the company, Lauren has been an integral part of running the business and shaping the brand alongside David. Lauren’s cocktails have been featured in multiple publications including Punch, Eater, Grub Street, Supercall, NY Post, and Sous Vide Magazine. The Speakeasy is powered by Simplecast

  Jayce McConnell is practically perfect in every way.  He’s the Head Bartender at Edmunds Oast and has a legendary mustache. He joins Lindsay, Nikki and Phil in the effinb HQ and tells us what a fancy bartender like himself drinks at home. [A huge extra special thanks to him for guest bartending after the … Continue reading Episode #94: The JAYCE of SPADES ♠️ →

Evan is joined at Buffalo Trader's Tobacco to interview Joel Ruberg, the Head Bartender at Buffalo Trader's Lounge. Evan and Joel discuss cocktails, laundry, mohawks, and Big O's Café in this rousing first edition of Evan Does GR. Bourbon Neat.

Building one of the best bars in Asia from scratch with Yao Lu, Co-Founder and Head Bartender at Union Trading Company shares his story and learnings of his adventures in Shanghai. In 2017, Union Trading Company was Rated #9 of Asia's 50 Best Bars and won Best Bar Team, Bar of the Year and Best Bartender by DriNK Magazine Awards. Make sure to stop by for a cocktail while in Shanghai! 64 Fenyang Lu, near Fuxing Zhong Lu (entrance on Fuxing Zhong Lu) 汾阳路64号, 近复兴中路 (大门入口在复兴中路 About the host: Emilie Steckenborn is based in Shanghai, China for the last six-plus years. She is currently the Head of Education and US Brand Ambassador for North Asia at Treasury Wine Estates. Apart from hosting this foodie podcast, Emilie is a wine judge at Wine 100 and the official Wine Consultant for China Eastern Airlines. Her background includes a degree in Gastronomy from Cordon Bleu & Universite de Reims in France, a Wine Business Degree from NC in Canada and she is currently a Master of Wine Candidate. Reach out to the Bottled in China by emailing us @ emilie.steck@bottledinchina.com

Adam Eschbaugh, Wayne Holt, and Alec Campbell sit down with Adam Linstaedt and Nick Walters of Pour House Music Hall to discuss their 20th Anniversary Party and their collaboration with Raleigh Brewing on a special beer for the celebration. Also, Scott Russ, the Head Distiller of Bedlam Vodka, and Jesse Cortez, Bedlam's Brand Director and Head Bartender, join the guys to discuss the explosion of their business after only a few months of production. Learn more about your ad choices. Visit megaphone.fm/adchoices

Liam & Rolando talk careers, cocktails and growing up in the South Bay.

This week on In the Drink, host Joe Campanale is joined by Chaim Dauermann and Matt Piacentini, the head bartender and owner, respectively of The Up & Up, a craft cocktail bar in Manhattan's Greenwich Village. The Up & Up bridges the gap between a serious cocktail bar with a low-key vibe and is designed for cocktails and conviviality. Menu highlights include: old fashioned’s served in single serving flasks, a section of the menu dubbed “Insanely Good Cocktails” which includes superlative versions of underappreciated drinks, over 20 original cocktails at all times featuring different styles, and classic stirred drinks.

From life guarding on an Italian beach, to bartending at one of the most iconic bars in London is not a logical career step unless you are Riccardo Vecchio. It was sink or swim and, thankfully for us, he’s safe behind the bar at Brown’s Hotel. The famed stained-glass window of St. George stares down at the bartenders from above as if to keep them on their toes. One wrong step and, like the dragon itself, out they go. Riccardo doesn’t have to worry. With the way he is going, he’ll be slaying the dragons soon. As cool and hip as Terence Donovan’s iconic black and white photos that lines its walls, Riccardo, the Head Bartender, reigns over the Donovan Bar at Brown's Hotel and we are the ones to revel in his wake.   “Around the Globe” is the theme for his latest cocktail creations. Seven cocktails for one of each of the seven continents. You just don’t order these as usual, you are handed seven scratch & sniff cards and you must order them by scent. Antarctica? You’ll have to listen to the podcast find out how that snowy continent smells!     Watch Riccardo conquer Europe here on my Mixology in a Minute Series on Youtube   [content_boxes class="" id="cheat-sheet"] Find Grey Goose VX Vodka in our Liquor Cabinet! [/content_boxes] This is the last Best Sips Podcast for 2016. Have a wonderful holiday! Hope you have enjoyed the Best Sips podcasts you’ve heard this past year. To catch up on the ones you’ve missed, please visit ITunes or YouTube where they are at the ready! We start 2017 in the Arabian Peninsula. Come with us to discover what Thor and Gary are mixing and shaking at the Westin Doha’s Hunters Room & Grill! Thanks for listening to Best Sips Worldwide, a spin-off of Best Bits Worldwide. For more information and links to everything that piqued your interest on the podcast, plus a bit more, please visit Best Bits Worldwide.com. Follow me on Twitter at @BestBitsWorld.  My theme music is by Steven Shapiro and used with permission. Best Sips is produced by Evo Terra. Always remember the wise words of Oscar Wilde, “All things in moderation, including moderation” and never drink and drive! (ok, I said that last part.)

Nicholas Bennett, the Head Bartender for Porchlight in Manhattan joins Damon Boelte for a fun and conversational episode of The Speakeasy.

Tales of the Cocktail 2014 has come and gone.  From seminars, to tastings, parties and great people, you just can't beat TOTC for a fun and educational experience!On the Bartender Journey Podcast this week, Brian Vincent Weber talks about his experiences and also one of the seminars:  "In God We Trust - Bartender's Choice".  Its not an easy thing when somebody comes to the bar without a clear view of what they want to drink.  This seminar addressed that and also threw around some other great ideas for superior Bartending.  Theo Lieberman, Head Bartender at Milk and Honey was one of the panelists.  Milk and Honey actually has no Cocktail Menu, so he is doing Bartender's Choice all night!  Listen to the Podcast with the player below, or subscribe on iTunes.  Cheers!

This week on The Speakeasy, Damon brings on Natasha David who talks about how she got into the bar industry, from her humble beginnings as a cocktail waitress to restaurant manager to eventually a Co-Owner and Head Bartender of Nitecap in the Lower East Side. Natasha discusses her specific approach to making amazing drinks that happen to have low alcohol content. She goes on to explain that patrons should be able to taste many profiles in cocktails without quickly feeling the effects of the alcohol. Damon and Natasha talk about drinks throughout the city and how the popularity of well-crafted cocktails have changed in the past few years. This program was sponsored by Michter’s . “What inspires me to keep doing what I’m doing is that customers are so much more savvy now and it’s inspiring that people are demanding a good product.” [10:02] “I like the idea that I’m helping create memories for people.” [15:52] — Natasha David on The Speakeasy

This afternoon on The Speakeasy, host Damon Boelte is joined by Jan Warren, the head bartender at Dutch Kills Bar and the co-host of the web series Animals Eating Animals. Jan talks about his experiences working as a bartender and server and the relationship between patrons and those working in the restaurant. Hear how Jan spends his days off exploring the city for the best food and drink by bicycle and the wild foods he’s come across in the search. Tune in as Jan talks about American food culture and really taking advantage of the culinary opportunities in New York City. Whether you’re interested in mixology or culinary tourism there’s something for everyone to take away. This program was sponsored by Heritage Meat Shop. “Each bar station is a one man kitchen. That’s good I think, because it allows you to work independently.” [06:12] “If you don’t have the confidence to be behind the bar – you shouldn’t be behind the bar.” [07:20] “There’s no dearth of wonderment and beauty in the restaurant and bar industry in New York City. This is the best city on the planet.” [13:57] “For an American who grew up in this [culinary] culture – nothing is stranger than eating balls.” [22:40] ## –Jan Warren, Head Bartender at Dutch Kills on The Speakeasy