Tell us about the preparation for World Class?
In the last year, I attended as many World Class seminars and workshops as I could in order to have an overall understanding of what was precisely required. I prepared throughout the year, with an extra focus on creativity and attention to detail. As a professional bartender, part of my job is to work behind the bar on a daily basis, ensuring I improve my knowledge on cocktails, and customer service skills. This gave me a firm background to begin with.
What do you think you did right?
I love my job and I wanted to transmit that passion through an honest and consistent performance, giving my best and enjoying the experience all the way through. I suppose the key factor is being able to connect with my guest/judge and create an experience that goes beyond just simple cocktail making. One needs to create an experience that the judge will definitely remember.
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What is your top tip for creating a great cocktail?
Simplicity. Don’t disguise the true character of the base spirit you are using. A few good quality ingredients and a special touch to enhance the flavours and aromas should do the trick. If you notice, all of the greatest classic cocktails have only three to four ingredients at the very maximum. Try to avoid syrups, artificial flavours and colours.
Common mistakes bartenders make at competitions, and which can be avoided?
During such competitions we all naturally get nervous and make mistakes. However I believe that as long as one can maintain their cool and pass the right energy to the audience/judges, one will succeed. Some key points: do not panic, it’s exactly the same activity you do behind the bar every single day. Keep in mind that you are being watched (judged) at all the times and not just during those five minutes behind the bar. Don’t forget to tell your story — keep it short and interesting. Most importantly, be yourself, have fun and don’t forget to smile. Additionally, I think one of the most important points to remember is eye contact and acknowledgement of your guests. Recognising them makes them feel comfortable and welcome in your work place. We are working in an industry that is based on customer service and one should never forget that. You might be the greatest mixologist ever but when a guest comes to your bar for the first time they still don’t know who you are or what you can do. Ensure they remember the experience that you deliver forever.
What is the latest trend you’re noticing right now?
Nowadays, we live in a world where the visual appeal of the drink has a big impact on the consumer. Presentation nowadays can be bizarre yet fascinating. Garnishes are starting to play a very important role along with homemade syrups, bitters and infusions.
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