Posts Tagged ‘@WorldClasLive’

World Class Bartender: Jérôme Kaftandjian, Park Hyatt Hotel, Paris Vendome, France

Sunday, March 23rd, 2014

At the finals of Diageo Reserve Brand’s World Class Bartender Competition

I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Jérôme Kaftandjian

Jérôme Kaftandjian, Park Hyatt Hotel, Paris Vendome, France

Jérôme Kaftandjian began his career in one of the best French cocktail bars, Le Forvm, under the leadership of Joseph Biolatto and Xavier Laigle.  Following his tenure there, he began work at the Park Hyatt bar in Paris directed by Yann Daniel. There, Jerome truly discovered the world of the bar, and continues to be inspired every day by his mentors, peers and colleagues. Today, he is bar supervisor at the Park Hyatt Paris Vendome.

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Posted in World Class 2013 |

World Class Bartenders: Jason Clark, Shott Beverages, New Zealand

Friday, February 7th, 2014

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Jason Clark, New Zealand - Copy

Jason Clark, Shott Beverages, New Zealand

With over 15 years’ experience working in the hospitality industry Jason’s career has included working in four different countries in many varied roles. Skilled in all levels of drinks service, Jason is just as comfortable mixing classic cocktails as modern marvels and takes great pride in his ability to deliver a level of service and beverage that always exceeds expectations.  He currently serves as a consultant for Shott Beverages, and has successfully made their two iconic New Zealand hospitality establishments renowned for amazing drinks whilst winning numerous awards for the venues, in just two short years.  No stranger to competition himself, he boasts a wide range of accolades won throughout his celebrated career. Jason also pens a “Life & Style” column for New Zealand’s largest news website, Stuff. Looking ahead, Jason is passionate about providing advanced training and direction to aid venues and bartenders to offer immaculate service and make exceptional drinks. He is also interested in working with chefs to design and develop food and drink synchronicity to enhance the experiences of diners.

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Posted in World Class 2013 |

World Class Bartenders: Ivar de Lange, Demain, Netherlands

Saturday, January 18th, 2014

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Ivar de Lange,Netherlands - Copy

Ivar de Lange, Demain, Netherlands

Ivar de Lange began his career at the age of 15 working in a hotel bar in Amsterdam.  For the past 17 years, he has worked his way up through various bars to where he is today, owner of Demain bar in Nijmegen.  Ivan is primarily a self-taught bartender, who hopes to earn his PHd in medical psychology.  In 2011 Demain was named the number three best bar by Esquire and Ivan has amassed a number of personal honours throughout his career. Ivan notes that WORLD CLASS has widened his vision of cocktails and given him a huge creativity burst.

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Posted in World Class 2013 |

World Class Bartenders: Clark Jiménez Alvarado, 8vo Rooftop Bar, Costa Rica

Tuesday, September 17th, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Clark Jiménez Alvarado, Costa Rica

Clark Jiménez Alvarado, 8vo Rooftop Bar, Costa Rica

Clark Jiménez Alvarado is currently a bartender at 8vo Rooftop in Costa Rica. Following his start at the Bartenders School and the Argentina School of Sommeliers, Clark has worked hard taking inspiration from fellow bartenders to learn more and become better every day.  He endeavors to provide guests a unique and special service, and loves to see the joy and gratitude of a client. Becoming a WORLD CLASS finalist has been a turning point in his life, and an opportunity to learn from many other talented bartenders.

gaz sez:  Clark is by no means the first to point out that becoming a WORLD CLASS finalist has changed his life, and one of the very best things about the competition is the exchange of knowledge that goes on between the competitors.  It’s a World Class attitude.

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Posted in World Class 2013 |

World Class Bartenders: Boyd Rodbamrung, SMITH restaurant, Thailand

Friday, September 13th, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Boyd Rodbamrung, Thailand

Boyd Rodbamrung, SMITH restaurant, Thailand

Boyd Rodbamrung is currently head bartender at SMITH restaurant. He learned his craft from mentor and owner of SMITH, Chanond Purananda, a well known mixologist in Thailand.  Boyd loves to use his imagaination when creating drinks and enjoys seeing his customers smile after a sip of one of his cocktails. When he’s not behind the bar, his personal drink of choice is an Old Fashioned with orange essence.

Here’s one of the recipes he wowed us with in the Red Carpet Challenge:

La Vie en Rose

Glass: Flute

Garnish: None

Method: Shake all ingredients with ice and fine strain into a chilled glass.

60ml Tanqueray No. TEN gin

15ml Homemade red wine reduction (with fennel, honey and anise)

2 drops Lemon bitters

15ml Lemon juice

2 drops Rosewater syrup

 

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Posted in World Class 2013 |

World Class Bartender: Bayu Wiseso, Ku De Ta Bali, Indonesia

Tuesday, September 3rd, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Bayu Wiseso, Indonesia

Bayu Wiseso, Ku De Ta Bali, Indonesia

Bayu Wiseso has been a bartender for the past ten years. He primarily learned the craft from his mentor, Bruce Bartholomew, bar manager at the famed Ku De Ta in Bali, who always pushes him to innovate and encourages an exceptional level of personality and creativity. Bayu was a WORLD CLASS Finalist in 2012 and hopes to one day own his own bar. He credits the WORLD CLASS programme with giving him the freedom to use creativity in crafting cocktails.

And here’s one of the cocktails he wowed us with during the St. Tropez Market Challenge

St Tropez Garden 

Glass: Hollowed-out red pepper

Garnish: Flower

Method: Muddle cucumber and chives, then add other ingredients and shake with ice. Double strain.

30ml The Singleton of Glen Ord Single Malt Scotch Whisky

30ml Dry sherry

20ml Lemon juice

15ml Sugar syrup

1 thumb Root ginger

20g Cucumber

2 Chives

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Posted in World Class 2013 |

World Class Bartenders: Angus McGregor, Hakkasan, Dubai, UAE

Wednesday, August 28th, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.worldclass_competition_simplified_whiteAngus McGregor, UAE

And some of those drinks were made by

Angus McGregor, Hakkasan, Dubai, UAE

Angus McGregor’s first experience with bartending was through the pub his uncle owned.  However, it was working at the Edinburgh Festival that truly got him hooked on the industry. With 17 years behind the bar, Angus has travelled around the world running his own consulting business, Liquidstate, as well as worked for such esteemed brands as Raffles Hotels, Jumeirah, Emirates, Montpeliers, and Starwood Hotels and Resorts. Angus is constantly dreaming up new concepts and experimenting with different flavours and products such as jams, preserves, and cordials. He likes to use sweet spices in his cocktails and really enjoys big bold flavours backed up by subtle notes in multiple layers. Angus’ favourite cocktail is a Smoked Rum Old Fashioned, as he says “It’s a drink for watching the world go by either alone or with friends.”

Here’s the recipe for Angus’ Caprese cocktail

Glass: Chilled martini glass

Garnish: Peppered rim, served with side of caaprese salad on local bread

Method: Shake and double strain into glass

50ml Ciroc Vodka

5ml Don Julio Reposado tequila

1/3 bspn ricotta cheese

3 basil leafs (large)

2 tablespoons spiced tomato puree made using a skinned and cored bull tomato cooked in absinthe, lemon, salt and pepper along with some homemade tomato concentrate from the market.

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Posted in World Class 2013 |

Andy Seo, Korea: World Class 2012

Tuesday, July 24th, 2012

Andy really knew how to shake that thing!  Check out his recipes for Classic and Twisted Chic drinks.

Andy Seo, Korea

Classic Chic – Cosmopolitan

Glass: Cocktail

Garnish: Lemon zest

Method: Shake and strain

50ml Ketel One Citroen

15ml Cointreau

20ml Cranberry juice

10ml Lime juice

 

Twisted Chic – Rose & Nose

Glass: Cocktail

Garnish: Lime zest

Method: Shake and strain

50ml Tanqueray No. TEN

15ml Cointreau

10ml Lime juice

10ml Cranberry juice

15ml Egg white

5ml Honey

 

 

 

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Posted in World Class Bartenders 2012 |