Twitter time – describe your job in under 140 characters:
Learn. Shake. Laugh. Stir. Serve & enjoy. #turbo
How did you start in this business? What was the inspiration for your career route?
When I moved to Vancouver, I was very broke.. I needed a job that would be fast cash until I was able to get settled into the city. I had already been serving for a few years in Toronto so with that experience under my belt I got a job at a Donnelly pub!
As the cocktail scene in Vancouver was evolving, I became obsessed with cocktails and spirits – how they were made, basic balanced cocktails, liqueurs, vermouths, etc. but serving wasn’t enough for what I wanted to learn. With my strong performance background, I craved more. So after a couple disappointments, I met Lauren and the rest is history.
What’s the latest trend or next big trend you see in bartending?, etc.
Barrel-aged Speakeasys or infusion parties!! Just kidding… I think after the PDT boys came by, they made a very strong point that resonated with a lot of us listening: “We are not serving drinks, we are serving people drinks.” A lot of bartenders forget that and all they wanna do is make drinks. I believe service should definitely be the next big trend for bartenders because when it comes down to it, that’s the industry we are in.
What’s the best part of what you do on a day-to-day basis? And what’s the most challenging part?
Everyday has a new challenge in itself, whether it be a personal hurdle or a personal goal. What I think is the best part of our job is the adrenaline. Creating that connection with a guest, not a customer, and meeting those service points is important and has value to their experience. It becomes addictive enjoy those moments with people.
Hands down the most challenging thing is finding comfortable shoes that LAST.. And don’t just tell me to buy boots.
Do you have a definitive cocktail style?
Theatrical, thoughtful and “situational”
What’s the most memorable moment you’ve ever had behind the bar?
The first night I was scheduled on service well on a Friday or Saturday and I didn’t have to ask about any house or classic cocktails that were on the chits.
What’s the next step for you when it comes to tending bar?
Finding out what the best next step for me is as a bartender: competitions? ambassador? management? eventually owning my own bar? And of course endless amounts of education.
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