The invisible world of the Concierge

The cocktail world is full of characters, from bartenders to bar owners, to night party crowd, but if you look more deeply you’ll see a greater variety of different characters with truly inspiring stories.

The amazing Ben Reed goes through the top 5 things we can learn from a concierge in this video.

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1. Be connected
The concierge has their finger on the pulse of a city but it doesn’t come on a plate. Compiling a black book is a meticulous and systematic networking process that is constant and relentless. Dan’s voice is now recognized on the end of a phone right across the capital and this has been achieved through hard graft, always being on the ball and building lasting relationships ‘with clients, suppliers and fellow industry professionals.

2. Be inspired
Everyone can learn from everyone else and it pays to have a mentor. In the early days, Dan was thrown in at the deep end: “It’s the best thing to do in life. I would listen to the older guys on the desk who were so charismatic. I thought, crikey, how can someone have so much confidence on a desk, have that amount of knowledge of London and be talking to Elizabeth Taylor.”

3. Be optimistic
“You can get anything for anything, can’t you?” Well, with that starting attitude, I’m pretty sure you can. The concierge’s cup is always half-full and it’s a good job too as the requests keep on coming. “Can you help me find out how to ship 21 live deer to the Middle East as a surprise for my 21-year-old wife?” asked the member of the Middle Eastern Royal Family. You’ll need to speak to Dan’s boss about that one but he’s not going to spill the beans for anyone.

4. Be collaborative
The job of a concierge has been around for centuries. The term is derived from ‘comte des cierges’ or ‘keeper of the candles’ which was designated to those who served visiting nobles in castles. The Golden Keys Society is the secret society (motto: ‘In Service through Friendship’) and now a modern-day global network of 4,000 concierges in 65 countries. To receive the cross-key lapel insignia that denotes membership, it’s a minimum of 5 years service, you have to be nominated by 2 members and sit rigorous exams to test your cultural expertise. Is it any wonder that the Concierge prefers collaboration over competitiveness

5. Be positive
And finally, to the golden rule… well you’ll have to watch the film obviously but there are two possible contenders: “I don’t know if I’ve ever said no to someone” and “If you don’t like people, don’t do it.” Both seem pretty obvious on the surface don’t they – that is until you match them up against your own performance perhaps? But for the record, we also like the story about those creative folk at Apple who are well known for taking ideas from outside their industry to improve their lot. “What’s the best customer experience you’ve ever had?” asked Apple CEO Steve Jobs when his business was ramping up to open their first ever Apple stores. The answer that always came back was invariably that of a 5 star Hotel. Hence the Apple Genius Bar was born and directly modelled on a hotel concierge station of course.

Thank you so much Ben for your amazing contribution to the Bartending World!

Original source & Creditscocktailcredentials.com

Taste Matters: Why We Like the Foods We Do

TASTE MATTERS

The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap?

John Prescott tackles this conundrum in Taste Matters: Why We Like the Foods We Do, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.

Enjoy it!!

Max

Steve Schneider in Rome!!

STEVE SCHNEIDER & EMPLOYEES ONLY MASTERCLASSsteve schneider_blog

DON’T MISS THIS CHANCE, LIMITED SEATS, MAKE SURE YOU LOCK YOURS!
Infoseventibar@gmail.com
——–

VERSIONE ITALIANA

Un’altra spettacolare occasione da non perdere!
Finalmente in Italia l’incredibile Masterclass di S
teve Schneider e l’Employees Only di New York.

I posti sono limitati, BLINDA IL TUO!!! IL PRIMA POSSIBILE.
Per infoeventibar@gmail.com

Winner of the Irish Mermaid Challenge, Mihai Fetcu – Romania!!

IRISH MERMAID Mihai Fetcu Romania2

BIG CONGRATULATIONS to Mihai Fetcu for winning the IRISH MERMAID Cocktail Challenge, taking this amazing drink to the next level and spreading the word about it in Romania!

See this step by step guide on how Mihai prepares it elegantly!

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4.55

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Go and enjoy this cocktail in is his Bar:
Bistro de l’Arte
Piata Enescu 11bis, Brasov, Romania

Here you find the Bistro de l’Arte Facebook Page and the Website
Photo credit: Arua Petrascu
Mihai Caricature Author: Oasim Karmieh
Photoshop edit: Max La Rocca

IRISH MERMAID Mihai Fetcu BLOG

Read about the inspiration behind this great drink and its recipe HERE

The DEAD RABBIT in Rome!!

AN AMAZING OPPORTUNITY FINALLY IN ITALY!

Sean Muldoon and Jack McGarry, the duo behind one of the world’s leading bars, THE DEAD RABBIT

DEAD RABBIT HEADER

DON’T MISS THIS CHANCE, LIMITED SEATS, MAKE SURE YOU LOCK YOURS!
Infoseventibar@gmail.com
——–

VERSIONE ITALIANA

Un’altra spettacolare occasione da non perdere!
Finalmente in Italia Sean Muldoon and Jack McGarry, il duo protagonista di uno dei Bars più famosi al mondo, THE DEAD RABBIT

I posti sono limitati, BLINDA IL TUO!!! IL PRIMA POSSIBILE.
Per infoeventibar@gmail.com

The big moment has arrived: WORLD CLASS 2015!

 

max Erik WCC

Dear European Bartenders the big moment has arrived!!

Join us on HERE to read what the 1st Challenge of the year will be and how to ENTER the WORLD CLASS Competition!

Don’t forget to watch the video blow

Explore also THE WORLD CLASS CLUB the brand new platform created exclusively for you to keep you up to date on all the bartender news, competitions and inspiration.

GOOD LUCK TO ALL OF YOU!!

And see you in Capetown for the WORLD CLASS Global Final!

The World’s 50 Best Bars 2014 announced

50 best bars small

1. Artesian
Three years running the Langham’s bar has claimed the title of World’s Best Bar and Europe’s Best Bar. Thoroughly deserved.

2. The Dead Rabbit Grocery & Grog
Moving up three places since last year and taking the title for Best Bar in North America.

3. Nightjar
Down one place but still taking a place on the podium, a position this speakeasy has held for the past three years.

4. Attaboy
This year’s highest climber, jumping a staggering 38 positions.

5. Employees Only
Another New York climber up 7 places.

6. Canon
This Seattle bar was the highest new entry for the 2014 list.

7. The Baxter Inn
Up one place from last year, Sydney’s Baxter Inn won Best Bar in Australasia.

8. American Bar
Moving up 12 places, the Savoy’s iconic bar just shows even the well- established bars can improve time and again, matching pace with the plethora of new openings.

9. High Five
Falling six places this Tokyo bar still took the title of Best Bar in Asia.

10. 28 Hong Kong Street
Completing the top 10 and staying in the same place as last year, was 28 Hong Kong Street in Singapore.

11. Connaught Bar
Ever a London favourite, the Connaught Hotel’s eponymous bar has fallen seven places from last year.

12. Happiness Forgets
Still churning out great cocktails and preventing the wallies from getting in, Happiness may have fallen six places but this London stalwart is anything but forgotten.

13. Aviary

A new entry and a first for Chicago.

14. Elephant Bar

Another new entry, this time in New York.

15. Nottingham Forest

Nothing to do with the football club, this Italian bar is up 34 places.

16. Smuggler’s Cove
Up 14 places from 2013, this San Francisco bar is a global tiki reference point.

17. Candelaria
The highest Parisian bar on the list, Candelaria is down 5 spots.

18. PDT
PDT might be sitting at 18, as newer bars have captured our imaginations but this New York speakeasy is actually the all-time achiever of 50 Best Bars. It has been on the list ever since its inception six years ago and, using a formula that assigns a sliding scale of points to a bar’s ranking, PDT, with its 4th, 2nd, 1st, 2nd, 13th and 18th placed finishes heads the all-time leader board.

19. Bulletin Place
This Sydney bar is up seven spots.

20. White Lyan
A new entry to the list, and a bar completely different to any other, in this list and in the world.

21. Buck & Breck

The highest entry for Berlin, Buck & Breck was down four places from last year.

22. The Broken Shaker

A new entry for Miami, and spreading the entries from North America far and wide, The Broken Shaker entered the list at 22.

23. 69 Colebrooke Row
Tony C’s bar has climbed up 4 places this year.

24. Hemingway Bar

Having slipped off the list last year, and placing 38 in 2012, the bar in Prague has managed to re-enter the list.

25. Le Lion Bar de Paris

Jorg Meyer’s bar is Hamburg’s only bar on the list, having slipped 9 places from last year.

26. Door 74
Amsterdam’s best-known and most-loved speakeasy has fallen 11 places from 2013.

27. Three Dots & A Dash

Another new entry for Chicago.

28. The Jerry Thomas Project

Rome’s only bar to appear on the list has fallen 9 places.

29. Chainaya. Tea & Cocktails
Russia’s highest entry has fallen one spot since last year.

30. The Everleigh
Melbourne’s highest entry and down 6 places.

31. Eau de Vie

This Sydney bar is also down 6 places.

32. Bramble
Staying at the same position as last year – Bramble has been on the list every year since it began and is the all-time regional European bar.

33. Trick Dog

A new entry for San Francisco.

34. Dry Martini
Spain’s only entry on the list, this Barcelona bar is down 20 spots.

35. Clover Club
A New York stalwart and local bar for writer extraordinaire David Wondrich, Clover Club is down four places.

36. Drink

Boston’s only bar on the list has climbed up 10 places from last year.

37. Black Pearl
Melbourne’s best-known bar has, similarly to PDT and Bramble, been a regular on this list ever since it was conceived. It’s also the regional all-timer for Australasia.

38. Schumann’s
This Munich favourite is down 15 places from 2013.

39. Floreria Atlantico

Taking the title for Best Bar in Latin America and the Caribbean is Buenos Aires’ Floreria Atlantico, down 4 spots.

40. Star Bar Ginza

A re-entry for this Tokyo bar sees it take number 40.

41. Delicatessen
Moscow’s second bar on the list is up nine spots.

42. Quinary

This Hong Kong bar is down 4 places since 2013.

43. Cure
A new entry from New Orleans.

44. Tales & Spirits
Another new entry – this time from Amsterdam.

45. Maison Premiere
Premiering for the first time on this list, it’s New York’s Maison Premiere.

46. La Capilla

Mexico and Tequila’s mecca, this is the bar that birthed the Batanga. Down 9 spots.

47. Licoreria Limantour

A new entry for Mexico City and home to Jose Luis Leon.

48. Shady Pines

Sydney’s Shady Pines in down 7 spots from last year.

49. Callooh Callay
Down 38 places it’s the bar with a gateway to Narnia and an all-time favourite for relaxed Sunday sessions.

50. Williams & Graham

A new entry for Denver.

 

SOURCE: WORLDS50BESTBARS and DIFFORDSGUIDE