Tag Archives: IBC

Are you hiring???

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One of the most important decisions a Bartenderone student faces after graduation is what type of venue to apply to.¬† One of the first questions we ask all of our students at the beginning of the Masterclass is ‚Äúwhat type of venue do you want to work at?‚ÄĚ.¬† On average our students are in their mid 20‚Äôs and their instinctive answer is they want to work at a nightclub.¬† The¬†glaring appeal¬†of working at a nightclub is that it will be little hours, little work, and lots of tips!¬† In some cases this may be but it is unlikely that you will immediately fall ‚Äúass backwards‚ÄĚ into a lucrative club bartending job!¬† That being said, there are many profitable and sought after clubbartending positions in the industry, you just got to find them!¬† I have worked in clubs for over 5 years and very much enjoy my time working at them, but it is important to expand your mind and your options when choosing¬† a type of venue to work at.¬†

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One of the most humbling and beneficial experiences I have had as a bartenderwas my time working at the Fairmont Banff Springs hotel.¬† At the time I had been actively bartending for three years, and heading out to Alberta, was very confident¬†with my skill set behind the bar.¬† I quickly learned that my “nightclub only” experience had only prepared me for a small fraction of what the hospitality industry had to offer.¬† I was hired as a bartender at a lounge with a 500 person capacity, not intimidating at first glance, but very deceiving as I soon found out!¬† As the junior bartender on staff I was put on service bar to learn the ins and outs of the menu and the Fairmont style service.¬† The menu consisted of 35 cocktails and martinis unique to the hotel so it was like starting from scratch with regards to recipe knowledge.¬† That coupled with the fact that the lounge did not stagger reservations meant that at any given time I could have 500 people walk into the lounge at the same time‚Ķ‚Ķtranslation 500 drinks at once! And not just drinks, labour intensive cocktails and martinis!¬† Being thrust into this type of bartending setting forced me to really hone¬†the speed, recipe¬†execution, and techniques that I had been introduced to¬†during my time in the Bartenderone Masterclass and Finishing School.¬† Stepping out of my nightclub ‚Äúcomfort zone‚ÄĚ and into a challenging hotel venue setting allowed me to become a much more well rounded bartender.¬† As a result new doors in the industry were opened for me and I have never looked back.¬† I currently work as a bartender at a nightclub, instructor/mixologist with Bartenderone, bartender at the Air Canada Centre, and Performance Mixologist (flair bartender) with the Movers n Shakers special event team!¬† Expand your horizons, try a little bit of everything, and challenge yourself and then and only then will you truly evolve as a bartender!

JB

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Bar Chef Finals Spring 2011

Have you ever tasted a cocktail and thought hmmm I could definitely do a better job myself? Or maybe you have envisioned what you suspected to be delicious mouth-watering cocktails with ingredients one may never normally use in the bar? Six experienced bartenders from Toronto decided to bite the bullet on the evening of May 30th for the spring finals of the International Bartender Certification and each created some masterpieces that tantalised the judges’ taste buds on the night.

IBC Finals Spring 2011

Over the course of five weeks these bartenders attended the BartenderOne IBC course as students and tasted over three hundred different spirits, bitters, liqueurs, sweeteners, infused foams & spirits and alternate types of citrus and cocktails.

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Syrup & Spirit Sundays

Syrups & Infusions

Inspired by my experience taking the Bartenderone IBC course, fellow Bartenderone instructor Jay Patience and I decided to undertake a weekly mission to create some ‚Äúoff the beaten path‚ÄĚ syrups and infusions. The first step in our mission was a unique and groundbreaking brainstorming session where we were able to discuss a wide variety of ingredients and spirits. We anticipated the best place to start would be an urban market where we were introduced to an array of herbs, spices, and fruits that are not traditionally found in cocktails. The result for us was a countertop full of ingredients fit for more like a cooking class then a mixology experience.

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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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Sweet Sweet Vermouth….

The finished product mmmm...

The finished product mmmm...

What makes a Negroni stand out above all other cocktails for me is the variety of flavors that hit your tastebuds as soon as the liquid enters your mouth. The sweet sensation that jolts you back to reality after that first sip is the sweet vermouth which is also present in that manly martini named the ‚ÄėManhattan‚Äô.

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