The Tasting Panel magazine

June 2018

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june 2018  /  the tasting panel  /  31 P ernod Ricard USA has spent the better part of the past decade earning a reputation as a provider of high-quality education through its extensive BarSmarts programming. This April, the Bartender Advocacy Convention (BACON) welcomed bar industry professionals to a day of advanced-level instruction for its three- city tour in Los Angeles, Indianapolis, and Washington, D.C. After a morning icebreaker session in L.A. complemented by Jameson-spiked lattes, the assembled guests made their way to Flavor Town—a panel session led by Rachel Meyer, Ph.D., the Executive Director of the University of California Conservation Genomics Consortium and Owner of Shoots & Roots Bitters; Amber Cartwright, Product Manager–Beverage at flavors and fragrances manufacturer Givaudan; Devon Tarby, Owner of The Walker Inn, The Normandie Club, and Proprietors LLC; and Megan Gaarder, Director of New Product Development at Pernod Ricard USA. The far-ranging discussion shifted from panelist to panelist as Meyer gave an explanation of botany as it relates to flavor, Cartwright delved more deeply into how chemists isolate chemical flavorings, and Tarby demonstrated the differences between taste and flavor. Gaardner's concluding remarks, meanwhile, explored how she uses these components as a flavor scientist to develop new products. Brian Bartels, Bar Director of Happy Cooking Hospitality and author of The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond, joined the conversation by highlighting a tool he said bartenders often overlook: the human element. He reminded attendees to exercise kindness, engage with their surround- ings, and communicate effectively, explaining that as bars increasingly become havens for what he calls "social protein," it's the job of a bartender to "take some heart and soul and give it back to the world." Leo Robitschek, Bar Director at New York City's Eleven Madison Park and the NoMad hotel, joined Pietro Collina, NoMad's Bar Manager, to share how they maintain a world-class bar program at an establishment that sees an average of $25,000 in daily cocktail sales. The duo explained that much of their success is due to a strong company culture, a non-negotiable focus on continuous education, and well-established systems for consis- tency, quality, and speed. These systems permeate every aspect of operations at the establishment, from how they build menus to the way they organize docu- ments distributed to staff, Robitschek and Collina said. Kevin Denton, Pernod Ricard USA's National Mixologist and the leader of the BACON initiative, closed out the day by conducting a question-and- answer session with James Beard Award–winning chef Wylie Dufresne. Dufresne recounted his experiences serving as the Chef/Owner of New York's WD~50 and the process of reinvention he underwent when the restaurant closed. "It's not the end of the world when things don't work out," Dufresne reminded the bartenders. "There are always more opportunities, so take a second, catch your breath, and move on." EVENT RECAP PHOTOS COURTESY OF PERNOD RICARD USA On the far left, Dr. Rachel Meyer, the Executive Director of the University of California Conservation Genomics Consortium and Owner of Shoots & Roots Bitters, discusses botany's effect on flavor at Pernod Ricard USA's Bartender Advocacy Convention in Washington, D.C. Pictured after Meyer from left to right are panelists Amber Cartwright, Product Manager– Beverage at flavors and fragrances manufacturer Givaudan; Megan Gaarder, Director of New Product Development at Pernod Ricard USA; and Devon Tarby, Owner of The Walker Inn, The Normandie Club, and Proprietors LLC. Bringing Home the BACON PERNOD RICARD USA'S BARTENDER ADVOCACY CONVENTION SERVES UP A DAY OF ADVANCED EDUCATION by Mara Marski Pietro Collina, the Bar Manager for New York's NoMad hotel, demonstrates the techniques employed by NoMad bartenders to quickly craft large volumes of cocktails while maintaining quality and consistency. Bartenders participating in BACON were presented with a wide range of spirits, flavors, acids, and equipment for a hands-on exploration of advanced cocktail creation.

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