I believe what makes me a great bartender is my ability to connect with people on a deeper level.
You decide who will compete live in Nashville for $20,000 and appear on the cover of Food & Beverage Magazine
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I would have to say my favorite thing about being a bartender is the creating something that really throws people for a loop, hitting as many senses as possible. Most of all though it's all about the people, the experience that you create for them and just knowing you did everything to make it as memorable as possible. Ultimately it's the smile at the end. From the Boh side the life long bonds you build with your coworkers, creating a culture of compassion and kindness in the restaurant industr
What is your favorite drink to make and why?Currently, "Leather & Lace" Fresh blackberry Rosemary cordial. Local Bare Knuckle rye. Pasubio Amaro. Lemon. Vanilla bean Lebneh. It's jammy and herbacious from the blackberry cordial , with warm baking spice notes from the rye, dry date/raisin vibes from the pasubio, a little brightness from the fresh lemon, and a subtle creamy tang from the Lebneh Classically: Corpse Reviver #2. Clean, herbacious, spirit forward, bright with that little kiss of absinthe. *chef's kiss*
What would you do with the $20,000?I would have to say i would pay off some of my debt and start inching closer to having my own little bar someday. Definitely want to take the time share appreciation for the hard work and determination of my Team!
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