diageo world class

Welcome to Bartend Better Now where we share, interviews, seminars and educational pieces from around the globe all collected from throughout the years of our journey to Bartend Better Now. 

Whether you’re just starting out in the industry or have a passion for cocktails… 

We hope you enjoy…
This is the seminar "How to Suceed at Diageo's World Class by Charles Joly" seminar by Charles Joly & sponsored by Johnny Walker ep5

An educational seminar with 2014 World Class Global winner, Charles Joly, presented by the USBG and Johnnie Walker. Explore what it means to be a great bartender every day, building great cocktails and elevating the guest experience. 

For more info you can check out "www.usbg.org" and "www.bartendbetternow.com".

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„Vyhral som dvakrát slovenské finále Diageo World Class Competition, pritom to globálne bolo obmedzujúce. Tú najsilnejšiu zbraň mi tam zobrali. Nakoniec som si to ale užil,“ hovorí Peter Marcina, dvojnásobný víťaz slovenského finále Diageo Reserve World Class a manažér Mirror Cocktail Baru, kde je aj autorom konceptu.

On today's episode of All in the Industry®, Shari Bayer's guest is Chris Cardone, a bartender with over 21 years of experience, who is currently bartending at I Sodi, Rita Sodi's beloved Italian restaurant in NYC. Chris is the 2017 National Champion of Diageo World Class, the world's largest global mixology competition, as well as a three-time national finalist. Chris is also a 4-time national flair bartending finalist, and has organized and judged bartending competitions of all styles all over the world since 2004. Today's show also includes Shari's PR tip to have showmanship; Speed Round; Industry News Discussion on the increased interest in booze-free cocktails; and Solo Dining experience at Keste Pizza & Vino in downtown, NYC. 

Photo Courtesy of Chris Cardone.

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„Každý kokteil má svoj príbeh. Je napojený na suroviny a spôsob, akým sa servíruje. Pomáha nám to vytvoriť zážitok pre hostí.“ Šéfbarman aktuálne najlepšieho nórskeho baru, Pier 42 v Osle, Adrián Michalčík, v rozhovore pre VisitChefTV