Justinn De Beer began his career in his native South Africa, before travelling abroad and ending up working in Brisbane’s Fortitude Valley for seven years, with two and a half years in the CBD leading the opening crew of Brooklyn Standard.
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Whereas once bartending wasn’t a ‘real job’, nowadays bartenders are looking at how they can extend their careers for another 10, 20, or 30 years. What’s one of those ways? Here’s how to start a liquor brand.
At Brooklyn Standard, the bartenders are always having a good time, the drinks are on point, and the atmosphere, well — it’s a party. We sat down with their general manager Harlen Pointing, and here’s what he had to say.
‘It’s basically just a grown up cola – with more flavour!’ Maybe Frank’s Eros Pedone talks about the London and Sydney bartending scenes, and working for the guys from Maybe Frank.
The pair are promoting their message through a website forum and a punk inspired pop-up bar, and have teamed up with The Blends of the World for a tour in Feb 2018.
Next up in our series of tips and advice from this year’s stellar Top 8 is Joe Sinagra, who this year made what we believe is a record fifth straight appearance in the final round.
But what do you have to do to make the Top 8? Well, the first step is getting through the notoriously difficult exam, and here, Bulletin Place’s Paul Hammond has got a couple of tips for crushing the exam.
ext in our series of tips and advice from this year’s stellar Top 8 comes Queensland’s Kal Moore, who this year entered the Top 8 for the fifth time.
“My old man’s a head chef, so hospitality’s always been in the family; even if it is the angry chef side of the industry!” Meet Ryan Snedden from PS40.
Next in our series of tips and advice from this year’s stellar Top 8 comes Priscilla Leong from The Baxter Inn, one of the world’s best bars and this year’s Bar of the Year.
‘I’d never stood on stage in front of that many people.’ Tom Loosli shares his advice from the Top 8
Thomas Loosli gives some solid advice for competing on stage and keeping calm, and given that he knocked his Bartender of the Year performance out of the park this year, it’s advice worth paying attention to.
We knew already that Irvine has a way with drinks — the Pastis Fizz he created for Restaurant Hubert was just about our favourite drink of 2016 — but it was his off the cuff banter on stage whilst presenting his drinks in front of 600 people at the Bartender Magazine Australian Bar Awards that saw him as a crowd favourite for the competition.