Issue link: https://digital.copcomm.com/i/6221
The value of knowledge "Almost every bar owner I know is concerned about cost control and pour cost," notes Beal. Professional accredita- tion promotes practices that help proprietors keep a close handle on pour costs. These include portion controls which lead to consistent, quality cocktails and reduced waste of premium spirits and a well-versed knowledge of prod- ucts, leading to the use of the right spirits in the right cocktails, fewer "do-overs" and reduced costs. The value of the program to operators is measured the moment they con- sider an accredited professional as a potential hire; accreditation provides an independent mea- sure they can use in conjunc- tion with other factors when vetting potential employees. Because accredited profes- sionals have a much shorter learning curve, they ulti- mately require less training time. "The USBG Master Ac- creditation program ensures a foundation of core professional skills and techniques which help drinks professionals deliver a great drinking experience every time." Greg Lindgren, a San Francisco bar owner and mixologist, has been a member of the USBG since the inception of the San Francisco chapter in 2003 and was among one of the first to take the Spirits Professional written exam. "Having an affiliation with lots of other bartend- ers is great for camaraderie, but I believe the core value of an entity such as the USBG should be to set a standard for knowledge and achievement in our field," he says. Lindgren makes the point that bar culture is very diverse, spanning a spectrum from "dive, to sports bar, to night clubs, to cocktail churches" and he sees the USBG's program as being instrumental in developing his knowledge in areas of bartending that he hasn't yet focused on. "This will make me a better bartender, and a better bar owner." Industry resources While the USBG's program welcomes the support of brands, suppliers and their com- petitors, its real strength is independence. It promotes the viewpoint that being a USBG Master Mixologist and professional bartender is about serving the whole industry—not the particular agenda of any one company or brand. While the Master Accreditation program does not directly offer training, the USBG provides resources that include on- line education, brand and category specif- ics, live educational events and information about industry partners' programs as well as a network of peers to learn from. One such resource is Beam Global Spirits' "Virtual Spirit," a multi-media online training program that can be accessed on the USBG website and teaches the basics and the finer points for most spirit categories. Beam's education program provides a platform for the company to present its brands and educate gatekeep- ers on standards as well as demonstrating innovation. Preparing for exams The MA program allows for many avenues of preparation for exams and there are dozens of organizations and programs that can help you prepare. Some are supported by brands, distributors and suppliers; others are inde- pendent training programs, seminars and schools. "We believe that they all have an im- portant contribution to make, and we encour- age candidates to take advantage of them," says Beal. Given that the Master Mixologist program is truly comprehensive, no single program is likely to completely prepare you, but they all can be valuable. Beal advises that achieving accreditation will require a combi- nation of independent study, training, peer mentorship and on-the-job experience all of which will lead to the best result. Path to accreditation The quickest way to get started on a USBG accreditation is to visit the USBG website, www.usbg.org, and become a member of the chapter nearest you. The USBG current- ly has chapters in San Francisco, Los An- geles, Las Vegas, Phoenix, Austin, Chicago, Miami, Milwaukee, New Orleans, New York, Denver, St. Louis, Hawaii and Philadelphia. Annual dues begin at $100, and members receive reduced rates for exams and invita- tions to tastings, trainings, industry events and competitions. january–february 2010 / the tasting panel / 97