Home' Hospitality Business : HB MAY 2017 Contents CAMERON ATTFIELD THE GIN ROOM, AUCKLAND CENTRAL
I became a bartender because... I had a love for alcohol and needed a way to subsidise my
habits... also I enjoy being very creative. My service weapon is... My ice cleaver - at The Gin Room
we hand cut ice to every order. The best part of the industry is... The people. By this I mean both
the guests and the industry professionals. People always complain about bad customers but they
make you the bartender you are, and then the odd nice ones always make your day! The worst
part is... Not having a wide enough audience to showcase our skills. We have a small bar which is
table service only - if only we had more seats! The international bar I want to visit is... Employees
only, Singapore – it’s very new but I want a drink from Mr Schneider himself. The cocktail I would
make cool again is... The Fuzzy Duck. Wait ’till our new menu - molecular twist shall we say?
Drinkers are paying attention to... The ABV of their drinks. Not everyone wants to get drunk
anymore, they prefer to enjoy the flavours of their current drink as opposed to an ‘end goal’.
Introducing some of the
best bartenders, amazing
mixologists and creative
JAMES MILLAR BEDFORD SODA & LIQUOR, TAKAPUNA
I became a bartender because... I wanted a job that worked well with my uni schedule. I stayed
in the industry because I caught the bug and found my passion. My service weapon is... The team
around me. We’re really lucky to have an awesome group of individuals on the floor, bar and
kitchen here at Bedford and I know we have each other’s backs when we’re under the pump. The
best part of the industry is... The people. The industry is really dynamic and there are people
from all walks with a story to tell. The worst part is... Being apart from friends, family and loved
ones for long periods due to having alternate lifestyles is difficult to manage. The international
bar I want to visit is... I’m lucky enough to have ticked off some awesome International bars
already, but top of my list currently would have to be 28 Hong Kong Street, Singapore. The
cocktail I would make cool again is... Arguably it was always cool, but I’d have to say the Piña
Colada - a great drink when made properly and I would love to get it in more people’s hands.
Drinkers are paying attention to... Quality and authenticity.
ANTON BAYLON BEIRUT, AUCKLAND CENTRAL
I became a bartender because... I have always been interested in the hospitality industry. I couldn’t
see myself working behind a desk and I thought bartending would be the perfect way for me to get
in to the industry. The last five years has taught me that this is the perfect way for me to express
my creative side. My service weapon is... My unpredictable chat - you’ll never know what you’re
gonna get. The best part of the industry is... The people I get to meet, on both sides of the bar... the
good, the bad and the ugly. The worst part is... It’s hard to find good work shoes. The international
bar I want to visit is... Any good Tiki bar is my kind of scene. Smuggler’s Cove in San Francisco,
USA, is definitely at the top of my list. The cocktail I would make cool again is... The Tom Collins...
or the Collins style in general. Drinkers are paying attention to... Your service and service style.
No matter where you work or what you’re doing, the customers always pay attention to how you
handle yourself. It shows them whether or not you know what you are doing.
SETH WILLIAMS WIN-WIN, PONSONBY
I became a bartender because... People need drinks! Also, people are most relaxed with a drink
in hand... it’s a relaxed work environment. My service weapon is... My smile and a healthy dose of
tolerance. The best part of the industry is... Seeing people loving their work. The worst part is...
Bad drinks. The international bar I want to visit is... Long Bar at Raffles Hotel in Singapore for
a classic Singapore Sling. The cocktail I would make cool again is... The Zombie. Drinkers are
paying attention to... Their phones!
WE WANT TO FEATURE YOU IN THE SHOUT!
If you're a talented bartender or mixologist and want to showcase your bar, email The Shout
Editor Charlotte Cowan on email@example.com and we'll be in touch asap!
50 | May 2017 | Hospitality BUSINESS
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