What is an Aspiring Bar Chef?
In our opinion, an Aspiring Bar Chef is an individual who has the passion to learn more about this industry. Someone who pushes the envelope in trying to gain knowledge about spriits. balance in a cocktail and strives to be the best that they can be.
The individuals chosen over the next few months are some of the best new talents behind the bar and are the future of this craft.
Know someone who you think is an Aspiring Bar Chef?
Please send us the name and email address of the individual you think qualifies as an Aspiring Bar Chef and why you feel they should be nominated..
We will then contact them to tell them of their nomination and to get information about them and their goals.
Note: All prices in US Dollars
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Aspiring Bar Chef for July 2008...
Alex Velez
We did something a little different this month...we let our bar chefs write their own copy! No editing, no proof-reading - Nothing! We wanted to let their personalties come through...directly to you! Enjoy...
My name is Alex Velez also known in the industry as "Mr. Mixx", im originally from Old San Juan, Puerto Rico,i got my start in the industry at the tender age of 15. Being raised mainly by myself in a very tough neighborhood, food and beverage jobs offered me a way out of the streets and into the bar in 1993 when i got my first job at the historic Amanda's Cafe in Old San Juan designing my first drink menu. It wasn't long before that my skills and ingenuity were recognized. I worked in such famous venues as The Caribe Hilton - where i designed the first speciality drink menu for The Peakcock Paradise Restaurant in 1995, Club Lazer in 1997, The Parrot Club and Dragonfly, both from 1998-2000, Tantra, which i helped open in 2000, and El Convento in 2002. Beginning at Bleu Bar and Tapas in 2004, i began working at various bars to assemble flair bartending teams,Mixology teams and specialty drink menues. During this year, i set up such programs at Jaliscos Mexican Grill and Chapas Bar and Grill in 2004. Further, in i was the brand representative(Mayaguez,Puerto Rico Region) for Absolut vodka in 2004 and in 2005 for Svedka Vodka and for X Rated Vodka(Chicago) . In addition to being a brand representative, forming flairtending programs and creating cocktail menues, i also worked sporadically with the television show No Te Duermas Pub Tour beginning in 1994. It was a weekly segment in which i travelled around the island to different bars and nightclubs showcasinng new products and spirits while performing flair--im especially well-known for the enormous fireballs i can spit!.i also started an innovative program in the west coast with the Absolut company called B.F.S.(Bottles with Flair Services) is like having your personal Bar Chef with Flair just for the night,customizing drinks right at the moment to the guest providing the ultimate interaction experince with the guest making a breakthrough considering the year, bringing a sensory experince with just an outline of the guest.
In March of 2005, i moved to Chicago to fulfill my other lifelong goal, getting a graduate degree in Forensic Psychology. My first job in Chicago was at the Hyatt Regency in downtown Chicago as a Master Mixologist where i was hired to institute a mixology and flair program at the Hyatt. While at the Hyatt, i participated in several highly publicized events for which i created specialty cocktails like"The Dragster" a signature cocktail for the speed channel,exclusive flair/mixologist for Maxim's magazine silver anniversary party.At the I.M.L. conference in 2005, i was the exclusive flair/mixologist for the hotel parties and hold sales record 18,000 in one event(what a night no doubt one of the best!!!). i also helped open Club Hard Drive at the Hyatt and designed drink menues for Club Hard Drive and the Hyatt's Stetson Steakhouse and The "BIG" BAR WICH IS 190 FT LONG(biggest in midwest). In 2006, i moved on to the famous and historic Checkerboard Lounge where i implemented flair bartending and mixology into the newly re-opened famous hall of fame blue's club. And i was recognized by Chicago's Metromix magazine as their bartender of the month in February of that year while working at the Checkerboard Lounge.
While in Chicago, i was introduced to the U.S.B.G. (United States Bartenders Guild). i quickly completed their program and became a member of the Illinois Chapter. While with the USBG, i bartended at Charity Events such as the Taste of the Nations and competed in various cocktail competitions. i also became a Bona Fide Connoisseur of Mezcal in 2006. And, i opened the 2006 Moet/Hennessey cocktail competition with one of my signiature flair shows. Late in 2006,i moved to Las Vegas, Nevada where i continue to develop the newest, most exciting and uniquely innovative methods in mixology.While in Vegas,i started flair/mixology programs at The Mayan Latin Dance club and at the Spirit of Cuba Restaurant and Bar where i was the master mixologist and developer of the first molecular drink menu.i also became involved with the U.S.B.G. here in Nevada. While working and attending classes at the University of Nevada, Las Vegas as a Psychology major, i became more proficient in molecular mixology successfully creating spheres, foams,liquor dusts and using a variety of other strange and exciting molecular techniques teaching them in a series of seminars at U.N.L.V. i also worked at the Foundation Room of The House of Blues in Mandalay Bay as a special events flair/mixologist. Recently, i was one of the top 100 mixologists who were invited to the 2008 Grand Marnier/Navan Mixology Summit in Vail, Colorado shoking the Grand Marnier team with my awsome recipes.i can also be seen online at Conde Nast Travel magazine's website where i was photographed at Grand Marnier's mixology competition "The Toast Heard Around the World" in May of 2008. Currently, im continuing to develop and implement molecular mixology in my cocktails. i started a consulting company called" Liquid Creations" and began the first line of cocktails with edible insects as their garnish that are selling fast at local hang-out like Adam's Ribs wich i help put together the biggest tequila bar in neveda with a 500 plus tequila selections, and im often being called "The Ferran Adria of Mixology." my friends call me "Mr. Mixx," which is the name i have adopted for a television show called "Molecular Mondays" that im currently shooting for the Food Channel. On this show, i will give advice, answer questions, and twist vintage cocktails into molecular forms while experimenting with exotic flavors and discussing the history of the spirit. my goal is to keep raising the bar with molecular techniques and flavors that are unimaginably unique, flavors that qualify as umami,im also building the first Organic Bar in Nevada for the Silverton Hotel Casino offering a wide selection of organic spirits,juices,garnishes being able to build an entirely drink 100% oORGANIC,also working on my first recipe book wich is a guide to get to know about my passion,in other words is my life told or narrated by the drinks i made to all these years of sacrifice and hard work.Recently got a nominated by Molecular Bartending company as mixologist of the year 09 for the Miami Food festival.
Cheers Alex!
Aspiring Bar Chef for Spring 2008...
Massimo La Rocca
Since the beginning of his career, Massimo La Rocca (born in Sperlonga - Italy) has been an example in the workplace for reliability and professionalism, which he wanted to improve and refine in order to expand its professional culture.
So, with so much good will and determination, decided to travel to London (Claridge's Hotel and Harrods' Georgian Restaurant) and then to Australia (Così Restaurant in Melbourne) to test new working techniques and deepen his knowledge of the English language, discovering a great passion for the "art of mixing drinks".
Once back to Italy, after other important work experiences, he attended a professional AIBES course (Italian Association Barmen and Supporters) and a Flair Bartending Course with Planet One, getting excellent results. He has been Bartending for 3 years at the "Lab" American Bar (www.lab-bar.it) and at the Terrazza Marconi SpaMarine (www.terrazzamarconi.it) during the summer, where he was making cocktails for increasingly demanding customers who enjoyed a creative and innovative mixology characterized by the use of vegetables, spices, fruit, foams and intriguing liquor infusions, always "keeping an eye" on the contemporary ways of mixing drinks.
At the "Legendary Contest" of the Bacardi Martini Grand Prix 2007 he stood out in Turin for dynamism, passion and innovation, earning an important recognition for its style and work technique and being classified 7th nation-wide for its category.
His drink recipes have been published in Cultura del Bere Magazine, and he has been quoted as an expert mixologist by local and national newspapers and magazines.After an incredible work experience at Rome's Stravinskij Bar @ Hotel De Russie (www.hotelderussie.it - The Leading Hotels of the World), he currently works as a bar manager at St George Hotel (www.stgeorgehotel.it) .
He recently started a bilingual Blog for bartenders "with the right spirit" called LISTEN TO THE ICE (http://maxologist.blogspot.com), in order to share knowledge, useful information, recipes and very interesting links with bartenders who put passion and heart in what they are doing.
Cheers Max!
Aspiring Bar Chef for February 2008...
Oscar Perez
Oscar started his bartending career at the IBA branch in Uruguay when he was 18 years old. In 1998 after five years of bartending, he decided to travel. After visiting more than 20 countries, Oscar laid roots in Las Vegas, Nevada. You can find him at Red Rock Resort Hotel & Casino. Be sure to try one of his signatures cocktails. Outside of work Oscar spends time preparing for flair bartending and mixology competitions. Flair bartending is the art of entertaining guests while making cocktails. This art form has grown worldwide in recent years. He has participated in the most prestigious flair bartending competitions. Oscar’s passion and skill for mixology was evident at the first ever Blue Blazer flair and mixology challenge in which he placed first. Due to his experience in both mixology and flair, Oscar Perez is one of the most well rounded bartenders in the world. Oscar’s main goal in this industry is to promote bartending, including flair bartending, throughout the world through his presentations at shows, seminars, parties, and competitions.
Some of his accomplishments include:
Flair Bartending and Mixology competitions - 1st. Place Blue Blazer 2004. Las Vegas Nevada USA, 1st. Place Puerto Rico Restaurant Show 2005. San Juan Puerto Rico,1st. Place 2007 IBA National championship, Flair Category, Montevideo Uruguay, 1st. Place Red Room Saloon 2007, Las Vegas Nevada USA
World Championships that Oscar qualified and competed - Quest for the Best 2006 Orlando Florida USA, Legends of Bartending 6, 7, 8 and 9 Las Vegas, Nevada USA, Roadhouse World Flair Championship 2006 London England, Nations International Championship 2006, Las Vegas, Nevada USA and the International Bartenders’ Association World Championship Puerto Rico 2008
Cheers Oscar!
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Aspiring Bar Chef Alex Velez...July 2008
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February 2008 Aspiring Bar Chef Oscar Perez
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Oscar Perez showing a little flair...
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