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Perfect serve Barshow
4th edition 2017, AMSTERDAM
Perfect Serve Barshow 2016
The Perfect Serve Barshow 2016 was a great succes! See you next year.
Our program of 2016 is now online!
Chase: The importance of distilling from scratch
James Chase of Chase Distillery talks field to bottle distillation and the importance of knowing where our spirits come from.
Jerry Thomas: The real history of italian mixing culture
I started work as a bartender like many young Italians , at 16 years old I was looking for a job for pay my first holidays alone and for buy my first vespa. for about two years until the end of high school I worked all the weekends inbars as a Barista or as Comis , washing a lot of glasses and preparing a lot ofshaken coffee , this was my first encounter with the shaker. With the money saved , I decided todoa trip to Cuba before the before the University begin , it was my dream since I was a child ...I was fascinated about the history of Cuba , the Cuban revolution with its legendary characters , and all the legends about the magic island , but I could not imagine that visit to the Island would have had such a great importance in the choice of my life's work. Get in touch with that tropical reality was amazing , for the first time in mylife i realized the social importance of cocktails and Bartenders, I started tobe really passionate about the world of mixed drinks in particular for the tropical side . For the next 4 years during my studies , I continued to work as a bartender in some hotels in Rome in winter time and during the summer I moved from Rome for 4 or 5 months to work in some resort around Europe ( Greece , Turkey , France , Spain). I was realizing that the job of the bartender was turning in my real passion . At the end of the study , at 23 years , although a degree in Business & Administration , I decided to start working like Bartender with an international Chain of Hotel & Resorts and use this job to discover the world. for about 4 years I worked in several Caribbean countries ( Cuba , Venezuela , Martinique, Mexico, St Lucia Island) a lot of my friends call me the “Globetrotter bartender “I returned in Rome in 2002 to work as Bar manager and start -up manager for the project “Supperclub Rome“of one of the most important and innovative club company in the world (http://www.supperclub.com/ ) , in the first year the Bar of Supperclub Rome won numerous national and international awards , like “Conde Nast World Best Bar“ and others . Finished the work at Supperclub Rome I decided to restart to travel around the world , moving from a Relais & Chateaux in the south of France to a cocktail kiosk on the beach in a small fisherman village in Turkey , up to a Luxury Hotel in Marrakesh (Morocco) . I still want to discover new things, new cultures .I ran away from Europe Again to move on a small island in the Caribbean called Providenciales, part of the Turks & Caicos islands for join a Luxury Resort as Bar manager .In 2009 I returned to Italy where i start a new project “Jerry Thomas Project Rome“with my friends Roberto Artusio , Antonio Parlapiano and Alessan dro Procoli , a consulting and professional training company . In april 2010 we open the Jerry Thomas Speakeasy Rome and after only 2 years we was on the list of 25 Best Bar at Cocktail & Spirit Paris and in 2013 we was included in the prestigious “50 Best World bar List“celebrated in London . I’m also a professional Sommeiller and part of A.I.S ( Italian Sommeillers association ) , like a lot of bartender one of my hobby is to collect rare bottles , rare books and rare tools . I speak fluently 4 language ( Italian , Spanish , French , English) this Is the result of my travelling and working around the world for almost 10 years. My absolute favourite drink is the Daiquiri. I’m really passionate on researching about cocktails and spirits history , especially about Italian cocktails and spirits culture , and I like to do that in a real independent way. In 2012 we started the Vermouth del Professore Production , a sma ll and really artisanal production of one of the Italian classic products , the vermouth del professore is now exported in 10 countries and considered one of the best artisanal products in the world .in the last 5 years i was invited to present my work and my research in the most important Bar Show and event all around the world , Cocktail Spirits Paris , Berlin Bar Show , Moscow Bar Show, Imbibe Bar show London , Boutique Bar show London , Mixology trend Madrid , Athens Bar Show , Warsaw Bar show , Venuez Rotterdam , Venuez Belgium ,La Coruna Spirits Show, Superbar Milan and other Bar events all around the world.
Wynand Fockink : The Ultimate Gin-Genever showdown
The ultimate head-to-head between Gin and Genever as these spirits fight it out throughout history!
Malika Saidi is a bartender, world traveller, former physiotherapist, cocktail aficionado, global brand ambassador and trainer at the Bols Bartending Academy. She has presented at international bar shows and has trained thousands of bartenders all over the world. She is an inspiring speaker and a spirits enthusiast, with a specialisation in food pairing. After a successful career as a physiotherapist Malika Saidi started her bartending career with the Fabulous Shaker Boys in Amsterdam. This is where she discovered her passion for cocktails and bartending. She entered various bartending competitions and won the Schweppes Freak Show in 2007. Maxxium Nederland chose her as the Brand Ambassador Cointreau and Trainer for the Netherlands. She stayed with Maxxium until 2008, when she had the opportunity to help design the cocktail menu and oversee the opening of the popular Momo restaurant bar lounge in Amsterdam. In 2009, she moved to Egypt to work in Club Pacha (Sharm-el-Sheikh). In 2010, she joined the Bols Bartending Academy team as one of the trainers and travelling brand ambassador for Lucas Bols. Malika is a dedicated instructor and an expert in spirits. She was the first student to ace the prestigious WSET (Professional Certificate in Spirits) exam with a perfect score.
Difford’s guide: What Makes a Great Bar Great
Simon will give priceless insights on what makes a bar great, based on his extensive experience over 25 years visiting the best, and not so good, bars in the world.
Simon Difford, the founder of diffordsguide.com, has been involved in the world of drinks for more than 25 years, and is one of the worlds most renowned and respected drinks experts. He has been involved in most aspects of the drinks industry from running his own liquor store and wholesale company to importing spirits and brand creation, but is best known as a drinks writer and publisher, and spends much of his time traveling the world visiting distilleries and bars. Simon writes and publishes the Difford’s Guide range of drinks related books, the best known being ‘Difford’s Guide - Cocktails’ with over 3,000 colour-illustrated recipes. In 2010 Simon launched diffordsguide.com, which has grown to become one of the world’s leading spirits, cocktail and bar websites. He is also the creator of London Cocktail Week, the UK’s biggest cocktail festival attended by over 20,000 people in 2014.
Galliano L’Aperitivo by Ago Perrone ‘An Aperitivo with Ago Perrone
Ago Perrone (The Connaught, London) created the newest child to the Galliano family: l’Aperitivo. A rich and complex amaro. To celebrate this joyous occasion, Ago invites you to join him for an intimate Italian dinner. The event is by invitation only, so make sure to claim your spot on the Perfect Serve Barshow with the man himself.
Ago Perrone (The Connet, London) created the newest child to the Galliano family: l’Aperitivo. A rich and complex amaro. To celebrate this joyous occasion, Ago invites you to join him for an intimate Italian dinner. The event is by invitation only, so make sure to claim your spot on the Perfect Serve Barshow with the man himself.
The Parlour Frankfurt: Menu Design by means of The Parlour
From the very first idea of how a good bar in terms of drinks in our eyes should be like, to the strictly conceptual menus we are doing now. A talk on how to develop a contemporary cocktail menu. We will visualize our approach from compilation over execution to garnish.
I`m a Bartender for 9 Years with stops in Stuttgart, Baden-Baden and different Cruise Ships. March 2012 we opened The Parlour and since 2 years I took over the position as a bar manager. My work is very conceptual, I always see the big picture, with the focus on practicability and coherence, more as on the culinary aspect itself. Fashion/ interior & product design as well as music and art provide the inspiration for my work.
Haymans: Hayman’s Gin seminar by James Hayman
During the seminar the exciting story of the Hayman family will be told by the managing director of the gin distilling company, James Hayman.
The Hayman’s are ‘Original English Gin Makers’ and James Hayman is 5th generation family member. Since James joined the business in 2004, he researched the family archives to uncover old family recipes not only for Hayman’s London Dry Gin, but other styles such as Old Tom Gin, Sloe Gin and Gin gently rested in casks. The key to the coveted Hayman’s award winning Gins is a unique blend of 10 botanicals and a good dash of Mother’s resolve. Today Hayman’s is at the heart of the Gin renaissance with Original English Gin made just as they always have.
Dirty Rabbit Antwerp: Perfect Serve, Perfect Hospitality
Explaining how the dirty rabbit combines hospitality in a clubby environment and give a resume of some great exampels in in other bars. This seminar doesn't really teach you a lot of new things, it is more a resume and a wake up that we have to keep on working on our hospitality and that it does make the difference.
Dries Botty is the head bartender of a crazy place called the dirty rabbit. This year dries won the best bartender award for venuez in belgium during the hospitality awards as well as the dirty rabbit won the best bar concept on that same evening! He is passionated about 2 things: great and playfull flavour combinations and hospitality.
House of Herman Jansen: Japanese Cocktail Creation
Yuki Yamazaki, has a long and accomplished career. Currently working behind the bar at the Park Hotel Tokyo Bar, High Society, he also teaches at the Japan Bartending School and is the Director of Japanese Cocktail and Creation. He has made numerous media appearances and also won many cocktail competitions including the Whisky Live Iron bartending competition, Crown Royal cocktail competition, and the Bacardi Japan cocktail competition. To further round out his career, Yuki has taught many Masterclasses on both Japanese Whisky and Japanese Bartending techniques. In order to craft the perfect Japanese cocktail, the use of fresh ingredients, pure ice and precise temperature control of liquor, are all essential. The use of advanced techniques such as shaking, stirring and ice carving are all employed to create the ideal cocktail. The use of locaI botanicals is also employed to create a truly unique flavour profile. In recent years, the Japanese art of bartending has garnered many admirers and the style is attracting worldwide attention.
Three Cents Greece: The Science Of Long Drinks
Did you know CO2 is addictive? Do you know why the humble G&T has survived for so long or why there is soda in a Mojito? Join the Three Cents Beverage team to find out how CO2 and carbonation work and how long drinks can save you time and money even in a high end bars.
George Bagos is the co owner of Three Cents Artisanal Beverages, produced and based in Greece. He is an active bartender working in Theory bar, Athens and also a Brand Ambassador for ILLVA Saronno for Southern Europe, Balkans and the Middle east. His love for agave spirits and bubbles led him to the creation of his own pink grapefruit soda which was the start of Three Cents. Three Cents were voted as the 7th most trending mixer brand by the World’s 50 Best bars.
Rutte: Unraveled: 7 myths about genever
During the master class Myriam will take you through the genever theory and history, on the basis of 7 myths that many people believe about genever. You will truly walk away with a deeper understanding of the category. She will also give you the updated information about the new legislation. Ánd you will also get a chance to taste some unique liquids: distillates straight from the potstill, botanical tails and macerates. Of course the development from genever to gin is part of the story and the new Rutte Celery Gin part of the tasting!
Distillery Rutte has been an expert in creating and distilling spirits using exclusively natural ingredients for almost 150 years. Myriam Hendrickx has been the Rutte master distiller for the last 13 years. She is deeply committed to the heritage of the Rutte family, preserving their recipes and legacy. Next to that she creates her own blends and spirits as, even though she is not a Rutte, she calls herself the 8th generation. Myriam studied food technology engineering ; she is a very experienced teacher, she has taught throughout the Dutch food industry, she is a lecturer at the Wine Academy (spirits department) and a guest lecturer at hotel management universities. She toured through the United States to give masterclasses for bartenders. Myriam is 51 years old, and besides being an expert in distilling, she loves to travel the world in order to get new inspiration and she is a passionate salsa teacher in her free time.
Mary Celeste team
Mary Celeste Paris: Time for a drink, a drink for the time.
Cocktails fit times in an evening. More so when you alternative services are offered. What process should be practised in order to cater for diners, drinkers or both without considering pairing? A journey through timing and etiquette
Mary Celeste team
Hyacinthe Lescoët: My childhood was happily spent on a small peninsula in Brittany. Since the tender age of 12, I’ve helped my Mum in her restaurant where I’ve worked many summers. When I came of age, I started working behind bars as a student during my Advertising Strategy Studies, travelling from Rennes to Montpellier, Salerno and Hamburg. In 2013, I made the move to London to improve my English. I started working in Cocktail Bars. So began the transition and my thirst developed. After a year spent in Radio Rooftop Bar, I pushed open the doors of 69 Colebrooke Row and Drink Factory. My perspective was changed entirely. The discipline of extreme attention to detail, exceptional service and hospitality, paralleled by high quality cocktails and consistency in its entirety is something very formative. In May 2015, I moved to Paris and filled the role of Head Bartender at Le Mary Celeste. It is the first time I’ve been combining the worlds of wine and food in the creative process of making and designing cocktails. It’s a daily job that I find very exciting as there is a lot of sharing of knowledge and experience with the Sommeliers and Chefs alike. We work as a team on many projects, one of which keeps most of my attention “Les Marins du Mary Celeste”. Some of the best Bartenders from around the World bring their love and share their warmth in our Establishment every two months and we return the privilege by visiting them to further strengthen the bond. Jenifer Foulard: My early beginnings in the restaurant business are something I owe to my family. My grandmother and mother are passionate about hospitality and service, so I said to myself that maybe I would do something different! So I started doing international business studies, followed by art studies related to set design and layout. Nonetheless, I kept on working in restaurants and bars because it was a convenient way to make money and I always felt very comfortable with the job. After traveling the world (Mexico, Argentina, United Kingdom etc) and trying out other jobs, I decided to settle in Paris and try my luck in the cocktail world following a meeting with Carlos Madriz. It’s been two years since this meeting and I’m still here! I guess I’ve proven myself and finally, I’m like my mother! I started as a waitress at Le Mary Celeste; quickly thereafter, I moved to the bar under the teaching of Carlos, who was there for me alongside Simon Perich or Mika Mas. I was lucky to have them as teachers and get to work with a group of very passionate ladies that never cease to amaze me and make me want to go further. In all honesty, I admit to not being a mixology geek since I also love the management of an institution and that is why I now gladly have the manager job. Le Mary Celeste has been two years of hard work, good energy and wonderful people. It is working with a staff of nearly twenty different nationalities and personalities, where each of their imperfections is filled by the qualities of one another. One day I stopped myself and thought: I am really made for this.
Volkshaus Basel: Create your image- About controversy and attention
You can not win a competition, or do just an okay drink. Or you can even win with a perfect drink. But most important part to make a point in the industry, get attention! Steve Void debates the unusual way, what he calls the left hand path, instead of the right way
Steve Void started Bartending around 2000. To finance the school to become a mortician, he he switched to a full time profession. As a satanic and member of the Church of Satan, his private life got more attention as he wanted. To use this attention, he decided to create his image as a satanic bartender. Jurys of competitions were more curious about the person and the performance than the drink, Steve Void finally got his attention from the industry. With a sarcastic voice, his latest quote for interviews is from Miley Cirus, "People love controversy because that`s what sells."
AnonymouS Bar Prague: We Are AnonymouS Bar
Let us show you who we are and what is the philosophy behind the what is called "The most theatrical Bar" in Prague. With a little bit of talking, some bartending craftsmanship and maybe magic we will try to show you who and what we are.
Our sponsors of 2016
Sietse Offringa, Brand Ambassador Whisky
Maartje Beukers – Managing Director
WesterLiefde, Klönneplein 4-6, 1014 DD Amsterdam