Twitter time – describe your job in under 140 characters:
My job is simple, it’s to cater to those who put their trust in me to make them feel comfortable while spending with me. #imhereforyou
How did you start in this business? What was the inspiration for your career route?
I started my first bartending job when I was 11 yrs old. I used to pour drinks from behind our home bar for my Father when he had his Caribbean Parties (better known as a Jump Up). I poured rum and vodka drinks while learning about scotch and how it is drank (neat, rocks, water back). From then on I was intrested in being behind a bar. My inspiration would have to be my father David Frederick for sure. Whenever we went on a family trip somewhere he would always bring back 3-5 bottles of spirits he couldn’t get back home. To this day still one of the most elaborate home bats I’ve seen to this day.
What’s the latest trend or next big trend you see in bartending?
I wish I could tell you the next big trend is but I fell these things happen unexpectedly. I would like to see more guest interactions. For example having a ceasar kit that is given to the guests when ordered. This way they can spice their ceasar the way they want it. I understand ceasars are not the most popular drinks among bartenders but I believe this can be a start for sure. Why not be curious and give it a try.
What’s the best part of what you do on a day-to-day basis? And what’s the most challenging part?
The best part of what I do is the people. The people that I have worked with, for and served is truly gratifying. I get to meet all walks of like while working behind the wood. The people that I’ve worked with has been good and sometimes bad but I believe we need that balance in life. Being able to try as many spirits as I have is a definite plus to the job I truly love.
The most challenging part is yet to come. Dealing with guests is more fun then challenging. Here is a challenge I never considered. I have a daughter that will starting school soon. The quality of time I get to spend with her will be the most challenging part of thid business. As it goes right now I spend every day with my precious little girl Zaria. To only see her for an hour or two before work is gonna be hard for sure. I’ve considered working days but that’s not the same job in this industry. It’s like day and night. Haha. Time will tell what the next play will be.
Do you have a definitive cocktail style?
Yes I definitely have a cocktail style, it’s called CBD. With all the cocktails I’ve made and the feedback that I get seems to be all the same. So I call it Crazy But Delicious. This seems to be the response I get when my drinks are tried. I love to go off the radar when it comes to ingredients. I fell like a lot of bartenders make amazing cocktails but sometimes we use the same ingredients, which I like to call the safe ingredients. By all means there is nothing wrong with that I just like to be way out in left field most of the time.
What’s the most memorable moment you’ve ever had working behind a bar?
I’d have to say the most memorable moment behind the bar would have to be a couple I served at a party at the restaurant I worked at. It was regular night but at the end when it was time to pay I gave them the bill and the debit machine . In return he passed me back the machine and told me to put in the tip as to what I think I’m worth. At first I was a little set back by this as it never happened to me before. He told me that I will never appreciate myself if I don’t have a value on what I’m worth. I put I the tip and passed him back the machine. Before he left he said thank you and told me that I under valued myself. He said In should think hard about what I’m worth and not to be afraid to ask for what you think you are worth. To this day I’ve never forgotten this valuable lesson that is taken for granted everyday.
What’s the next step for you when it comes to tending bar?
To tell you the truth the next step for me would be to make my own liquor and brew my own beer at first for the Canadian market then Internationally. I want to be able to make cocktails using my own spirits and beer. It’s a 6-8 year plan but with a little help from all the people I’ve met throughout my time behind the bar, I can a sure you future bartenders will be using my spirits and beer in their bars to come.
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