|
|
Our docuseries at the intersection of Hospitality and the future of the Industry, demonstrating
Campari Academy's commitment to the future and innovation of the Trade.
|
|
|
|
In this episode, we go in-depth into the intricacies of the various techniques that bartenders use
around the world to make delicious drinks. We go behind the scenes and speak to experts who have
focused their careers on the subject, to discover different approaches that innovative bartenders
are utilising today – and the lengths they will go to in order to create the perfect drink.
DON LEE
Consultant & Educator, NYC
|
|
DAVE ARNOLD
Author & Innovator
|
AARON DIAZ OLIVOS
Owner Carnaval, Lima
|
|
GABRIELA LEON &
ALONSO PALOMINO
Co-founders Lady Bee, Lima
|
|
Whilst Perspectives act as a catalyst to ignite industry conversation, TIER 2 contents go more in
depth in the conversation, exploring the themes and the different point of views around the
worlds, in collaboration with the most influential industry figures.
|
|
ON ICE: DEBUNKING
THE COLD STUFF
#INTERVIEW (with Dave Arnold,
Camper English, Raul Arcayo)
|
|
|
|
WHEN IS A NEW TECHNIQUE
A NEW TECHNIQUE?
#INTERVIEW (with Don Lee, Iain
Mcpherson, Joaquin Simo, etc.)
|
|
|
PRACTICE MAKES PERFECT
#INTERVIEW (to cooper, designer
and glassmaker)
|
|
|
|
JEFFREY MORGENTHALER:
5 TECHNIQUES MODER
BARTENDERS NEED
TO MASTER
#ARTICLE
|
|
|
|
JIM MEEHAN: THE THINGS
YOU’RE FORGETTIN
WHEN DESIGNING YOUR BAR
#ARTICLE
|
|
|
Interviews to key industry leaders who are sharing their opinions & insignts on...
|
|
BECKALY FRANKS:
WHAT THEY DON’T TELL
YOU ABOUT BEING A
BAR OWNER
|
|
|
|
SAM ROSS:
WHAT IT REALLY TAKES
TO MAKE A MODERN
CLASSIC
|
|
|
Don't miss the latest episodes
|
|
Suggestions and ideas provided by our Creative Director Monica Berg to local markets, for their
development of activities and contents related to the main theme (in this episode: Creativity).
Here's few examples for seminars, workshops & contents
|
|
The art of hospitality: These techniques will help you create better
guest experiences
– from the smallest details to the power of good intention.
|
|
Flavour & Technique 101 with Dave Arnold & Don Lee: This workshop is
designed for bar
professionals who want to immerse themselves in the science of
flavour. Participants will
explore the different techniques used to extract flavour, from
the basics like infusions and
macerations to more advanced procedures for drinks
making such as carbonation and
clarification.
|
|
Learn From The Best: What happens if I do this? This seminar gives
you in-depth look at
a specific technique - exploring the why, when and
what when it comes to extracting flavour.
|
|
Roundbuilding with Kevin Armstrong & Daniel Waddy: This session looks at
how various
methods impact on the quality of finished rounds of drinks. At its
heart is the idea that by
questioning why we might do something in one way or
another, we can find the best option in a
particular setting. The difference between
good and great often comes down to small details
and marginal gains.
|
|
