Knowing that while I feel I’m good at what I do, I’m always able to be humbled and learn more from my peers.
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With bartending I can take things that spirit producers have made and create my own thing. It allows for a conversation with a guest in front of me about what they like and not what they have to settle on. It’s the natural progression for a restaurant that wants to thrive, to create a craft bartending program because it causes the BOH and FOH to talk and use in-house ingredients to collaborate and connect the space as a whole.
What is your favorite drink to make and why?Corpse Reviver #2 because it’s a balanced cocktail that almost always leads to a good conversation about it’s origins and “medicinal” effects.
What would you do with the $20,000?Attempt to revamp the bar education scene in CT. Coordinate courses, tastings, industry events to grow the quality of the beverage standards across our state.
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