Tag Archives: Bartender

GRADUATE DEBT FREE!!!

Bartenderone @ Brock University

Recently Bartenderone launched its University Tour initiative up at Brock University’s 2011 Vendor Fair.  About 5 years ago we tested the water at Guelph University with a two day condensed version of the Bartenderone Masterclass and it was a great success.  Since then the Bartenderone Masterclass has quickly evolved into the most sought after bartending certificate in Canada.  What makes Bartenderone different?  What makes them better than the competition? 

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¬† Unlike other bartending schools, Bartenderone‚Äôs focus is not on trying spirits and drinks and leaving class ‚Äúhalf in the bag‚ÄĚ and unable to retain any information that you learned.¬†¬†The focus is on understanding spirit profiles and executing cocktails with the concepts of synergy, accuracy, and speed being the main emphasis.¬†Sprinkle in some valuable wine knowledge and high impact, low risk flair techniques and our graduates are better prepared than any others entering into the hospitality industry.

 

Being a University graduate myself I can understand and relate to the day to day financial struggles of a student with a full course load.¬† Entering my second year at Guelph University my steady diet of Chunky soup and Mr. Noodles became very tiresome and I was becoming very weary of my increasing student debt.¬† Like most other students my only solution was to find a part time job to assist me with my problem.¬†While home for¬†Christmas break I attended bartending school in Toronto at Bartenderone and became one of the first graduates of the program.¬† This certification allowed me to go back to Guelph and immediately find a job barbacking.¬† Although I wasn‚Äôt making ‚Äúrockstar‚ÄĚ bartender money at first, barbacking was a great stepping stone for me and put a steady flow of money in my pocket to help me survive.¬† By third year, after a lot of hardwork and patience, I was bartending 3 nights a week and paying my rent in one week worth of tips!¬† All of a sudden I had a large amount of disposable income at my fingertips and the prospect of eliminating my student debt while still a student became a very real possibility!¬† Being very conscious of the poor spending habits of my past I put in place a very simple plan to save money that I learned while attending bartending school.¬† The result was one year of barbacking, two years of high volume bartending experience, and zero student debt when I graduated!¬† There are many part-time jobs available to post secondary students but none of them compare to the potential money you can make once you work in a tip friendly environment!¬† Bartending proved so lucrative for me that I became a full-time instructor and mixologist with Bartenderone.¬† Work smarter not harder!

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Misconceptions about locations and libations…

Misconceptions…
As a bartender, I frequently deal with guests who have misconceptions about the cocktails I make.  People tend to drink beverages with little or no flavour other than the lime that is squeezed into their lowball.  It is a little beyond me why someone might want to drink something that tastes like nothing, but my own pre-conceptions aside, everyone is entitled to drink what they want.  Far be it for me to tell you what you like!  Give me a chance and I will certainly show you my version of a well balanced creative cocktail, and if you dont like it, I will buy it for you and you can go back to your vodka soda.
I have recently purchased a house with my fianc√©, in one of my most unfavoured places, Oshawa, Ontario. ¬†Commonly known as ¬†”the SHWA”, “the SHWIGGEDY”, I had my own misconceptions that had always had a sour taste in my mouth about this place, that was until I recently met my new neighbor Missy. She welcomed us to the neighborhood with a bottle of gin from her late husband. “I can’t stand the stuff”, she said with a scrunched up face. ¬†That was my cue to show her what a wonderful backbone a good Gin could be in a cocktail that was lovingly mixed. ¬†I had never tried this particular bottle, but I played with it a little and when I was happy with a new gin cocktail that worked with this particular spirit, I decided to invite Missy over for a to taste it. I proceeded to mix her up a cocktail that was adapted from a bartender I met years earlier, but worked particularly well with this spirit.
No.209 gin, Pimms No. 1, Rubicon guava juice, cloudy apple juice, fresh lemon juice, simple syrup & some bruised mint. Finished off with some caramelized Angostura Bitter figs. Needless to say, she had never tasted anything like it and I think I am her new best friend! Just as I had a misconception of the place I now call home & she had a similar misconception of gin. I was reminded of the dangers of passing ¬†judgement on something, because sometimes all it takes is the right individual to show you how it really is. ¬†They say that when the student is ready, the teacher appears. As it turns out, I love to teach people about mixology and bartending and while there is a quiet cocktail culture out here in Durham, I think I shall be the pioneer & unleash some phenomenal cocktails on the taste buds of the SHWIGGEDEZE!. The cocktail was called Gone Native, think I’ll change it to what I am now proud to be….Oshawa Native. From out east, may your vessel never be empty, keep mixing :)
Jeremy!

As a bartender, I frequently deal with guests who have misconceptions about the cocktails I make.  People tend to drink beverages with little or no flavour other than the lime that is squeezed into their lowball.  It is a little beyond me why someone might want to drink something that tastes like nothing, but my own pre-conceptions aside, everyone is entitled to drink what they want.  Far be it for me to tell you what you like!  Give me a chance and I will certainly show you my version of a well balanced creative cocktail, and if you dont like it, I will buy it for you and you can go back to your vodka soda.

oshawa

I have recently purchased a house with my fianc√©, in one of my most unfavoured places, Oshawa, Ontario. ¬†Commonly known as ¬†”the SHWA”, “the SHWIGGEDY”, I had my own misconceptions that had always had a sour taste in my mouth about this place, that was until I recently met my new neighbor Missy. She welcomed us to the neighborhood with a bottle of gin from her late husband. “I can’t stand the stuff”, she said with a scrunched up face. ¬†That was my cue to show her what a wonderful backbone a good Gin could be in a cocktail that was lovingly mixed. ¬†I had never tried this particular bottle, but I played with it a little and when I was happy with a new gin cocktail that worked with this particular spirit, I decided to invite Missy over for a to taste it. I proceeded to mix her up a cocktail that was adapted from a bartender I met years earlier, but worked particularly well with this Gin.

No.209 gin, Pimms No. 1, Rubicon guava juice, cloudy apple juice, fresh lemon juice, simple syrup & some bruised mint. Finished off with some caramelized Angostura Bitter figs. Needless to say, she had never tasted anything like it and I think I am her new best friend! Just as I had a misconception of the place I now call home & she had a similar misconception of gin. I was reminded of the dangers of passing ¬†judgement on something before you have really given it a chance, because sometimes all it takes is the right individual to show you how it really is, or how great it can be! ¬†They say that when the student is ready, the teacher appears. As it turns out, I love to teach people about mixology and bartending and while there is a quiet cocktail culture out here in Durham, I think I shall be the pioneer & unleash some phenomenal cocktails on the taste buds of the SHWIGGEDEZE!. The cocktail was called Gone Native, think I’ll change it to what I am now proud to be….Oshawa Native. From out east, may your vessel never be empty, keep mixing :)

Jeremy!

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Nightclubs: A different demon…

I have had the pleasure of working in all walks of the service industry, from roadhouses to fine dining establishments as a bartender, but never in the fast-paced environment of a nightclub until recently…

Jay Patience

My nightclub cherry has been popped in Toronto as a flair bartender¬†and it has been a great experience.¬† Going from having no customers one minute to being¬†completely slammed the next; with no time to breathe or think; and then… bartender instinct suddenly kicks in.

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Ladies Who Lunch with the Ladies of LUPEC

BartenderOne Boys New Orleans

As I sit here in the prestigious Lowes Hotel in New Orleans waiting for the Ladies of LUPEC lunch, I patiently wait to see if I am one of the only males in this seminar. I wouldn’t mind because I am surrounded by some of the most beautiful and inspirational ladies ever! As I sip the New Orleans classic, the Sazerac, I find myself wondering if this seminar will change the views I have regarding women behind the bar. Now don’t get me wrong, I love a girl that can make a great cocktail but, in my home town of Toronto, Canada, we are used to the stereotypical gorgeous girl who is well-endowed but can only come up with a rum and Coke when asked for a cocktail.

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Dave’s Tales of the Cocktail

World Biggest Negroni

In July of 2011, the boys from BartenderOne were treated to a team retreat in New Orleans for the annual Tales of the Cocktail extravaganza! The trip began at 3am on Thursday morning as the team gathered for the 6 am flight. Total hours of sleep: 2.

Once we arrived, we were met by a black stretch limo to take us to the Intercontinental hotel, which was only a five-minute stumble to Bourbon St. Each one of the guys selected different seminars to attend. My first was at 1pm. 3 hours after getting settled. As I sat in on the women behind bars seminar, I noticed that I was one of only four guys in the entire room. Great choice!

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SuperFlair 2011

The sixth annual SuperFlair flair bartending competition was held in Windsor Ontario, from May 22-24 2011. SuperFlair has been one of the biggest flair bartending competitions in Canada for many years, and this year was no exception. As part of the FBA Pro Tour, there was over $11,000 in cash and prizes up for grabs. With such a large prize pool, SuperFlair always attracts the best flair bartenders from around the world. Past winners have included world champions such as Danilo Oribe from Uruguay, and Christian and Rodrigo Delpech from Argentina.

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Coffee, Caffe, Café!

Coffee anyone?

Coffee anyone?

Coffee, Caffe, Café! It doesn’t matter where you come from or how you say it: If there is one thing I can’t go a morning with out this would be it. It’s a good thing I live in the Café rich city of Toronto.

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Falernummmmmmm…

What is Falernum?

What is Falernum?

Falernum – really the name seems to just roll off the tongue right? Emphasis on the num part here or should we say the ‚Äėyum‚Äô part because here at BartenderOne there is nothing better than a bit of quality homemade Falernum in your Caribbean style cocktails.

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The Power of a Good Team

Jeremy presenting his cocktail for the IBC

Jeremy presenting his cocktail for the IBC

Long before bartending even entered my mind the biggest thing in my life was organized sports, more specifically ice hockey. Being part of a competitive sports team taught me many life lessons that have helped shape my life and I often reference them in my day to day travels. Through the years my grandfather was always my biggest fan and one of the things he used encourage was offseason training to stay sharp and ahead of the curve. He used to always say ‚Äúif you play with better players they will make you better without you even knowing it‚ÄĚ Every summer I would train and actively play in summer teams, but it wasn‚Äôt until I started playing with players of a higher calibre that I truly evolved as a player. They indirectly pushed me to be better by holding me accountable for my mistakes and making me strive to be at their high level. How this pertains to bartending you ask?

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BartenderOne in New York

Gin and Pears and Rosemary, Oh My!

Gin and Pears and Rosemary, Oh My!

Imagine walking into a phone booth, dialling a number, and being redirected back to a world of sipping cocktails next to Charlie Chaplin, Louis Armstrong, and Ella Fitzgerald……

On March 11th of this year, I traveled to New York to experience some of North America’s finest Speakeasies and Mixology bars. With only having one amazing speakeasy in Toronto, we were eager to head to the Big Apple and meet the bartenders that compete in Tales of the Cocktail in New Orleans.

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