‘May your cup be always empty’, - Max La Rocca - PostEat

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‘May your cup be always empty’, - Max La Rocca
23-07-2018 0 5395


He has been developing cocktails all over the world. For more than 6 years he worked as a Diageo World Class ambassador. A mixologist, consultant of famous bars, author of many cocktails and cocktail cards. Max La Rocca is an Italian bartender, who has been quoted as an expert mixologist by international newspapers and magazines. He is also hosting the popular mixology blog «Listen to the Ice». Elegant and classy, Max judged World Class Ukraine Semifinal 2018. He broght  up to speed the PostEat team on how the cocktail world will look like in future and instructed how to find a balance in life.

About Ukraine and local bartenders

Unfortunately, I didn’t know much about Ukraine and always used to be extremely curious about it. My first experience in Ukraine was amazing and as a person involved in bar sphere I paid extra attention to it. I was amazed how friendly, creative and genuine bartenders were, I loved it! Speaking about World Class Ukraine semifinalists, they certainly surprised me. If only because of the amount of research they did on myself as a judge, showing they properly did they «homework»! This is something that good bartenders should do: know what their guests are looking for when they visit their bars.

Цей матеріал вперше опубліковано на сайті posteat.ua та є його інтелектуальною власністю.

About judjing and contestants

While judging I absolutely prioritize how bartender makes me fall in love with him as a professional and his Bar. I think this is the ultimate goal for contestants, perform in such a way that a person would want to go and see them in action in their own environment. Next thing I focus on is the flavor of the drink, even though the fact that the Bartenders are in a Semifinals of such a prestigious competitions should mean that their drinks would be flawless.. In Ukrainian World Class Semifinal 2018 I’ve noticed a great use of local ingredients, leveraging and bringing awareness on national resources, showcasing at the same time a creative way to save money for their Bar. There has also been an intelligent balance between use of current techniques without forgetting the speed of service, something really important when behind the Bar. I usually recommend finalists to show who they really are, their values, identity and personality.

About main mixology trends

London, New York, Berlin are absolute trendsetters in the sphere, but there are so many places lately where you can get unforgettable drinking experiences. If to speak about trend, I would say Sustainability is the one we should really keep an eye on. Then augmented reality and high tech drinking experiences. For sure  food cocktail pairing is having a never ending growth as it absolutely takes cocktail drinking to a whole new level. Menu psychology and conceptual menus will continue to amaze  and inspire guests all over the world.

Цей матеріал вперше опубліковано на сайті posteat.ua та є його інтелектуальною власністю.

About successful bar and bartender

Very rarely you enter a venue where every single aspect that creates the guest experience is properly taken into the right consideration. From the welcoming to the menu, from the service to the atmosphere and most importantly, to having a clearly defined concept behind your Venue to convey a transparent message to the final Guests. Bars and bartenders who focus on these elements will achieve great success, no doubts!

About the balance and experiments

I am a vegetariаn, which means healthy lifestyle, on the one hand. On the other, I’m a Diageo World Class Ambassador, one of the world’s largest distiller. I try and drink a lot of alcohol and cocktails, which is obviously not the healthiest job.That  is why I’m vegetarian, to put some balance in my life and a good nutrition. At least during the week and when I’m not judging, a vital aspect of working in Hospitality is having the right amount of energy to be always at our best for our guests, colleagues, friends and loved ones. I don’t have  a favorite alcohol, variety plays a big role for me as we are working with flavors. Balance? I don’t use too many ingredients and I study how chef find flavors combinations and love to challenge myself to find a liquid counterpart to these flavors. I love experimenting with mocktails, sodas and fresh juices.

About his work at ‘Max La Rocca’s Tribe’

I run a consulting and educational company ‘Max La Rocca’s Tribe’. For bartender, it is essential to contribute as much as possible to the business and always propose new ideas, to show owners that they care, this will also make Bartenders fill part of something bigger and will create new opportunities in terms of incentives, promotions or pay rise. For owners, it is crucial to start approaching every member of the staff differently, not everybody is motivated by the same thing, and really start spotting what are the key strengths of each member and leverage them to create a winning team!

About happiness and plans for future

I am a happy person, because I work and live in an industry where we can create wonderful experiences and make people feel better about themselves when they leave our bars. In ten years I see myself spreading the awareness about a more fun, human, present, sustainable, healthy and balanced hospitality where professionals can really leverage their strengths, live a happy life and showing the world that our job is at the same level of chefs, sommeliers, stylists, perfumers and other craftsmen out there in the world!

Find out more about Max at http://maxlarocca.com/

Цей матеріал вперше опубліковано на сайті posteat.ua та є його інтелектуальною власністю.

Цей матеріал вперше опубліковано на сайті posteat.ua та є його інтелектуальною власністю.

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