How do you reward the best World Class bartenders in Europe for 2016? Well, one way we have is to send them to the historic Ketel One distillery in Schiedam, and then onto the fabulous Door 74 cocktail bar in Amsterdam. Forget about journeying to Neverland – we went to the Netherlands!Home Page :: Previous Page
THE NEW YEAR IS COMING AND HERE WE GO AGAIN… NEW RESOLUTIONS ANYONE?
I’ve heard this before..
I’M A TRUE BARTENDER AND WITH THE UPCOMING HERE I’LL DO THIS AND I’LL DO THAT..I PROMISE..BLA, BLA, BLA
I hope you enjoy this new video as a different way to wish you a holiday season full of joy, love and fulfilment!
TO YOUR SUCCESS!
Max La RoccaHome Page :: Previous Page
Inspired by the amazing Jamie Boudreau, we matched Italian Savoir Faire, Russian expertise and production management.
And that’s what happens…PURE MAGIC!!!
Camera Andrey Klimov and Michael Voinov.
Music editing and directed by Michael Voinov.
Produced by Bek Narzi
SOUNDTRACK: Le carnaval des animaux (The Carnival of the Animals)
ARTIST: St. Petersburg Radio Symphony Orchestra and Stanislav Gorkovenko, St. Petersburg Radio Symphony Orchestra
Music Source on Google Play: http://goo.gl/RQ4a1N
Music Source on iTunes: http://goo.gl/akO72k
The Prohibition period, with its ban on production, trade and consume of alcoholic beverages imposed in the United States of America by the government between 1920 and 1933 (believing that the abuse constituted a serious danger to society), ends 5th DECEMBER 1933 with the approval of the 21st Amendment of the Constitution that repealed the 18th (called “Volstead Act”)
Here some very useful and interesting infos for you to enjoy:
POST PROHIBITION DRINKS
So now that alcohol is free again, please enjoy responsibly!Home Page :: Previous Page
How many professional Bartenders out there are not taking their own customers into consideration when developing a beverage program or even at an earlier stage when designing the venue?
Hospitality is an Art..Please support the craftsmanship of the professional Bartender by sharing this video.Home Page :: Previous Page
Finalmente sono riuscito ad iniziare ad allenarmi di nuovo la mattina e devo dire che non è affatto facile mantenerne la disciplina, soprattutto quando si è in diverse nazioni quasi ogni settimana per viaggi di lavoro.
Ho iniziato con un programma dove si cammina per due minuti e si corre per un minuto, poi nellla seguente settimana si cammina per tre minuti e si corre per due minuti e così via.
Sempre più in “alto”, per un periodo sempre più lungo, e proprio quando stavo iniziando ad essere soddisfatto dei miei risultati, ho iniziato a guardare alcune persone che stavano correndo più veloce di me, e mi superavano.
Così in quel preciso momento, da uno stato mentale di soddisfazione in me stesso, ho iniziato a fare il confronto tra i miei (apparentemente) buoni risultati, ed il risultato di altre persone
…ma quello non è il vostro risultato!
Non appartiene a voi, perché il più delle volte ci si paragona con altre persone soprattutto nel mondo bartending?
Critichiamo siamo gelosi, invece di concentrarsi davvero su ciò che si sta facendo
Stai lavorando abbastanza duro?
Stai mantenendo la tua identità, mantenendo le tue radici, mantenendo i tuoi valori?
..e davvero utilizzando al meglio la giornata nei riguardi di te stesso come persona e con i tuoi clienti al bar?
La maggior parte delle volte si sente un tipo di..pressione “globale” dove un attimo ci si sente soddisfatti e un attimo dopo ci si paragona agli altri..
Comportarsi da gelosi, invidiosi, pone una grande distanza tra voi e quello che volete raggiungere..come dire, quando vedi qualcuno che ha successo nel mondo del Bartending e odi quella situazione o ne sei invidioso, non lo raggiungerai mai quel successo perché generi un conflitto interno, dove una parte di te lo vuole ma l’altra lo spinge lontano e questo conflitto interno crea frustrazione e non ti prorta a fare nessun passo avanti in verità, sai?
Quindi sii te stesso, prendi ispirazione da qualsiasi cosa, proprio come io ho preso ispirazione da questo mio piccolo risultato correndo in questo bellissimo parco a Roma!
Volevo solo condividere con tutti voi un messaggio semplice..
..tutti noi diciamo di sapere queste cose, ma non ci fermiamo mai neanche un attimo per pensare su..dove vogliamo andare?
Sto facendo abbastanza? Sono contento dei miei risultati?
Sto dando il 100%? E dal momento in cui si sto dando il 100% e non mi sto giudicando (come sapete siamo i più cattivi giudici di noi stessi) continua semplicemente a seguire il flusso delle cose e vedi quello che arriva, perché cose bellissime arriveranno se solo glielo permetti, se solo lasci andare..
Vi aguro una spendida giornata e, a risentirci presto!
Max La Rocca
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Dear Bartenders, colleagues, friends and cocktail enthusiasts,
Spiegelau has created the perfect series for those who live and work to an extraordinary standard: The Perfect Serve Collection by Stephan Hinz.
With nearly 500 years of expert knowledge in glass production, Spiegelau developed the Perfect Serve Collection by Stephan Hinz to satisfy the requirements of modern drinking culture.
The ten products within the series have been designed to cater to the needs and demands of a modern bar, with each glass expertly sized to accommodate every cocktail and beverage, whether classic, inventive, or whimsical.
Thanks to their specially cut decoration, the glasses have a unique refraction and brilliance, and show the composition of all drinks with their simplistic design. From the brilliant optics, to each glass’ durable weight, to the sound of the glasses in cheers, all senses are stimulated.
The series ticks all the boxes: they are perfectly balanced in size and weight; fit into off-the-shelf coolers for pre-cooling; and are extremely resistant to scratches and breakage, as well as dishwasher safe.
Watch the video below to experience the Perfect Serve Collection by Stephan Hinz, making every occasion a special moment of pleasure. (Youtube Link)
Thank you Stephan for this amazing piece of work!
MaxHome Page :: Previous Page
The cocktail world is full of characters, from bartenders to bar owners, to night party crowd, but if you look more deeply you’ll see a greater variety of different characters with truly inspiring stories.
1. Be connected
The concierge has their finger on the pulse of a city but it doesn’t come on a plate. Compiling a black book is a meticulous and systematic networking process that is constant and relentless. Dan’s voice is now recognized on the end of a phone right across the capital and this has been achieved through hard graft, always being on the ball and building lasting relationships ‘with clients, suppliers and fellow industry professionals.
2. Be inspired
Everyone can learn from everyone else and it pays to have a mentor. In the early days, Dan was thrown in at the deep end: “It’s the best thing to do in life. I would listen to the older guys on the desk who were so charismatic. I thought, crikey, how can someone have so much confidence on a desk, have that amount of knowledge of London and be talking to Elizabeth Taylor.”
3. Be optimistic
“You can get anything for anything, can’t you?” Well, with that starting attitude, I’m pretty sure you can. The concierge’s cup is always half-full and it’s a good job too as the requests keep on coming. “Can you help me find out how to ship 21 live deer to the Middle East as a surprise for my 21-year-old wife?” asked the member of the Middle Eastern Royal Family. You’ll need to speak to Dan’s boss about that one but he’s not going to spill the beans for anyone.
4. Be collaborative
The job of a concierge has been around for centuries. The term is derived from ‘comte des cierges’ or ‘keeper of the candles’ which was designated to those who served visiting nobles in castles. The Golden Keys Society is the secret society (motto: ‘In Service through Friendship’) and now a modern-day global network of 4,000 concierges in 65 countries. To receive the cross-key lapel insignia that denotes membership, it’s a minimum of 5 years service, you have to be nominated by 2 members and sit rigorous exams to test your cultural expertise. Is it any wonder that the Concierge prefers collaboration over competitiveness
5. Be positive
And finally, to the golden rule… well you’ll have to watch the film obviously but there are two possible contenders: “I don’t know if I’ve ever said no to someone” and “If you don’t like people, don’t do it.” Both seem pretty obvious on the surface don’t they – that is until you match them up against your own performance perhaps? But for the record, we also like the story about those creative folk at Apple who are well known for taking ideas from outside their industry to improve their lot. “What’s the best customer experience you’ve ever had?” asked Apple CEO Steve Jobs when his business was ramping up to open their first ever Apple stores. The answer that always came back was invariably that of a 5 star Hotel. Hence the Apple Genius Bar was born and directly modelled on a hotel concierge station of course.
Thank you so much Ben for your amazing contribution to the Bartending World!
Original source & Credits: cocktailcredentials.comHome Page :: Previous Page