Issue link: http://digital.copcomm.com/i/11486
EDUCATION “The Academy of Spirits fired up my passion for a beverage career that has now spanned 32 years. Since my graduation nine years ago, I became active in the USBG, which led to opportunities to partici- pate in international cock- tail competitions and even- tually to serve a two-year term as the organization’s National Vice President. I also was able to elevate my career to become Bellagio Master Mixologist and share the knowledge I gained from Francesco and the Academy with the beverage staff. The best thing to come out of my experience is the people I have met through the Academy, who share the same passion that I do for cocktails and mixology.” —Ray Srp, Bartender, Julian Serrano at ARIA spreading the gospel, so to speak. There is nothing more satisfying for me than to see these passionate bartenders and beverage managers committing themselves to the program, learning how products are made, acquiring proper tasting techniques and termi- nology that will help them increase sales, and all while mixing ingredients into cocktails with remarkable balance. The professional confidence that they gain through the Academy is priceless. Also, many of them are success- ful members of the United States Bartenders Guild. Las Vegas boasts more than 1,800 on-premise accounts and hosts some of the world’s most famous chefs, includ- ing Thomas Keller, Daniel Boulud, Joël Robouchon, Guy Savoy, Alain Ducasse and Pierre Gagnaire. The Academy of Spirits plays a fundamental role in the local bartending community by provid- ing technical know-how and helping beverage professionals meet the expectation of sophisticated, gourmet- driven guests from around the globe. Frozen 24-ounce Strawberry Daiquiris, shots and bottled beer are still in great demand in Las Vegas, but I am always excited to walk into the bars on The Strip where my former or current students hold court. With great pride I note the bottles of pisco, cachaça, mezcal and soju (note: still need to work on grappa!) in their back bars, along with brands such as Aperol, Averna and Chartreuse. I ask myself who would have thought five or ten years ago that these products would be seeing this kind of success? Today’s drinks are made with fresh savory herbs and proprietary infusions, crafted by inspired bartenders who smile while shaking or serving a drink and who have honed the magical way to deliver a liquid memory to the guest. After assisting with beverage con- cepts at resorts such as the Venetian, MGM Grand and Wynn (to name a few) and at dozens of restaurants with training programs and drink menus, in 2006 I received the offer to run the mixology program nationwide under the corporate roof of Southern Wine & Spirits of America, the country’s largest wholesale distributor. The opportunity for me to travel across the country to meet customers and be exposed to so many diverse markets—from Honolulu to Toronto, Miami to Seattle—is priceless. I’ve also been invited to judge national and international spirits and cocktail competitions and visit various distilleries, giving me many ways to connect with other bartenders and capture new industry trends, so that I am constantly stimulated by new ideas to share with my clients. I left the SWS of Nevada mixology program in the very good hands of a dear friend and colleague with an impressive résumé and very experi- enced barman-mixologist: Armando Rosario. And, without the help of my trusted assistant Kandi Johnson, the Academy would surely suffer. Currently I am co-hosting the Academy of Spirits, Mixology & Fine Service about three times a year in Las Vegas. Several students who graduated from the (now) 12-week program—the most extensive and detailed spirits and mixology program in the country—are among the most respected personalities in today’s beverage and hospitality industry. Currently, I focus most of my profes- sional expertise on national accounts such as international five-star hotel groups and chain restaurants, supervis- ing a team of eight mixologists from around the country. The Academy of Spirits, Mixology & Fine Service is also available in Chicago thanks to Bridget Albert, SWSIL Director of Mixology and author of Market Fresh Mixology. Soon, the program will be extended to other states as well. I am very fortunate to share this industry with my team, and what we do adds tremendous value to Southern Wine & Spirits of America, its branches, their suppliers and their brands. But above all, our account customers really benefit from our resources and expertise. We bring craftsmanship, know-how and commitment to quality, consistency and fresh bar concepts—as well as profitability—to their beverage programs, while stimulating passion and enthusiasm among their bar staff. Who would ever have thought that serving a limoncello and some chocolate ice cream with a smile would have taken me so far? You never know who might walk through that door into your bar or restaurant—that’s why you always serve a drink with a smile. And remember: “We are not drinking; we are learning!” june 2010 / the tasting panel / 91