In the world of beverage is now one of the most in-demand and important figures, an expert in blending flavors, scents and emotions, but also a professional in hospitality. We are talking about the Bar Chef who, between international experience at upscale hotels and venues and consulting for major brands, is an increasingly well-rounded figure encompassing a multiplicity of different skills.
In fact, in addition to knowing everything about the mixology and having copious technical and industry knowledge, he also develops a strong aptitude for managerialism, which is indispensable for running a venue. Not to mention other qualities that are required of him and can make the difference, such as creativity, curiosity, willingness to experiment, elegance, empathy and essentiality.
Often, moreover, the bar chef is also called upon to carry out start-up projects for new openings or devote himself to training young professionals, as well as in-depth study of brands, trends, new product launches in the world of spirits, starting with the tools of the trade.
Not only that, new trends in mixing encourage the hiring of qualified personnel who are able to prepare "homemade" products: syrups, to vermouths and bitters. Thus, a real chef who is responsible not only for matching the drink to a meal, but also for broadening the customer's view of cocktails by taking care of the details.
That of designing drinks is undoubtedly the most creative and most exciting part, especially for those who see this profession from the outside, but those who want to become bar chef must also know that this profession involves a lot of study, experience, and good cross-discipline.
The bar chef is not just a performer: he or she devises ad hoc strategies based on customer requests, from devising a drink list to developing a communication plan.
How to become a bar chef: some tips.
1. Passion and dedication: the importance of listening.
As well as a passion for the field, become a bar chef requires a great deal of training behind it, and then building a solid experience. During this, then, it will be essential to learn as much as possible from the masters, observing and carping by always putting oneself in an attitude of humble and active listening.
2. Collect many work experiences.
A copious Resume but especially experience gained in different work environments can make a difference, because it helps to understand how the job works, what it requires, how one relates to colleagues. In short, it is enriching!
3. Italy but also abroad.
Having a predisposition to "fly away" to any part of the world is an extra skill: not only because it allows you to learn a foreign language, which is important in this industry, but because it allows you to learn other working approaches, other customs, other needs, etc...
4. The physical component.
La bar chef profession is very demanding: it means standing for a long time, working when others are having fun, often having very stressful shifts. So, to a strong dose of will and passion it is also good to have a good physical constitution and never let anything discourage you.
5. Empathy first.
If you ask bartenders or bar chefs what is the main characteristic to possess in this profession, you will most likely be told: empathy. A bar chef, we repeat, does not just make cocktails: he is often called upon to establish a real empathetic relationship with customers. He must be understanding, sometimes really patient, always polite, respectful and elegant in manner...in short, a welcoming artist!
6. Knowledge of the subject matter and lots of manual dexterity.
Knowledge on the subject, e.g. what vodka looks like, the characteristics of a certain brand of whiskey, advice on a certain type of gin is a sine qua non. To this, then, must be added a good dose of manual dexterity, which is only acquired with time and experience.
7. Training first.
As much as the profession requires creativity, ingenuity and a willingness to experiment, it should not be forgotten that there are knowledge bases to be had and that only good training can guarantee. Such as the specialization course for Bar Chef organized by Italian Food Academy, which trains the best professionals in the industry, with an innovative, comprehensive and up-to-date program and a course that also meets the job requirements of many interested in the course. The training program of the course includes the study of the production of Home Made products such as syrups, liqueurs, infusions, jams, airs, mousses and other cooking techniques applied to bartending, offering the opportunity to learn how to enhance cocktails also in the visual aspect by developing various presentation techniques.
If you add to all these tips a good dose of unscrupulousness, problem solving, a tireless desire to research and experiment, to study and to update...then, you will have done Bingo!
