U FLAIR ! September 2011

The Ultimate Bartending Competition in 2011

During the early 90’s until early 20^th century, bartending competitions for students in the country has been linked with trade shows or culinary events. I myself joined a few but I was always wondering why there aren’t any exclusive bartending competitions. I was browsing through the internet one day and to my delight I stumbled upon the FBA (Flair Bartenders’ Association) which was based in the United States. Membership was possible online so I decided to be a member. This group helped me a lot because this was where I met all the top dogs of bartending at that time (and until now) and I got to interact with them even online.  It is here where I was inspired to put up my own bartending competition inspired and patterned after LEGENDS bartending competition which was held in Las Vegas, the mecca of bartending.

I was determined to elevate bartending here in my own little way through the students since no one was willing to at that time. This was dubbed LAST CALL! Bartending challenge. This was the first competition to do away with jiggers and do free pouring through “Working Flair”. We also had a “Pour test” that was a bonus round. I had to go through my list of schools, sponsors and friends just to make it happen. At first the dean of each school I went to were hesitant but with sheer determination they joined. The first year had around 50 participants. The following year it increased. Kolehiyala Flairshowdown was also born which was exclusive for girls. We had a good 4 year run. All good things must come to an end for I had to work for Holland America for 2006. But before that I designed a competition for a Major juice company that had it going for 2 years. When I came back, I judged a competition, I was amazed that the skills set of students doubled but to my dismay, the technical stuff and mixology aspect decreased. Electrical tapes were all over the bottle and shakers and. No one had a spill stop 285-50. Very alarming.

It’s been around 4 years since I organized a competition but I have been brainstorming and this was the right year to introduce a new format and bring competitions back to proper perspective. Everything fell into place and I worked with On ground activation and DKT Philippines. This year marked the beginning of a new kind of bartending for the Philippines. U FLAIR! This is Flair and Mixology combined. Objective is to make a drink on the spot in 4 minutes based on the descriptions he will draw from 2 lots. To give you an idea, one lot has the secret ingredient like mint, orange, and banana. The other lot contains descriptions like “something fruity”, “something potent” and the list goes on. Why this kind of format? Well, in a real bar situation, a guest will come to you not knowing what to drink. The usual bartender would just recommend any drink out of the bar list. A professional bartender on the other would ask the guest what flavor he likes and from there derive and create a personal drink. I didn’t copy this from any other competition. I just thought that this is what service excellence is all about. So I wanted to make students experience this since they will be doing this when they are in a real bar.

U FLAIR! Had around 50 applicants which were trimmed down to 36. These were then spread out into 3 venues: ICON, Club Phi, and Eivissa Super Club. The Grand finals was held at Dolce Superclub. 

I missed the competition scene especially the briefing part. This is where I get to gauge how the competition will be based on their questions and comments. (Include list of students)This competition is not the only first to introduce a new concept for 2011, it is also the first to give away a PORTABLE BAR as GRAND PRIZE as well as ORIGINAL FLAIR BOTTLES as trophies. We had resident judges who were all prominent in the beverage industry in their own right. I had no chefs as judges in a bartending competition of course. The first heat at ICON was pretty tough for it was their first time for this kind of format. The judges would say were understanding but they didn’t compromise the objective of the competition. The winners of this hat were probably the ones who were focused since most of the contestants forgot to put garnish on their creations.

The second heat was held in Club Phi at Metro Walk Ortigas. The venue was bigger and the competition mode I would say was a bit prepared compared to the first which was understandable.

The third heat was done at Eiivissa Super Club at Tomas Morato. Here the main challenge was the celing forit was too low for a bartending competition.Another one was the strobe lights right above  the stage for this made some of the contestants’ move restricted. Nevertheless, they were still able to show case their metal and it was a pretty good performance by everyone.

The GRAND FINALS was held at Dolce Super Club. The execution of this one was splendidly done having a technical as well as a stage director to oversee the details. The duration of the event was like American Idol style for each contestant had an introduction video before they were introduced.

 Another highlight of this competition was the reintroduction of the POURTEST using an authentic EXACTO POUR unlike some competition that only used “TEST TUBES”. I hope this round of the competition should be present for all those who wish to come up and produce a competition themselves for this is the basic skill needed for WORKING FLAIR.

It was a nerve wracking atmosphere during the FINALS for people had no clue who was gonna win since it was  the first time to have this kind of format.

The distinguished panel of judges during the Grand finals were: Dax Jaurigue of Source Asia Business Inc., Philippe Bartholomi of Century Park, Roderick Sorino of Princess cruises and The Brand Manager of DKT Philippines Mr. Norman Campoy. I would also like to acknowledge the other judges during the elimination round which were Henry Magalona of Philippine Barista Guild and Rey Navoa also from Source Asi a Business Inc.

To conclude, I personally hope that this competition maybe a learning experience. To be a professional bartender we need to know the basics and constantly enrich ourselves with knowledge for as they say “ Knowledge is the best investment”

Here are some pictures from this historical bartending competition. 
Please check this link:  Pictures of U FLAIR!

Raising the Bar at No.38

I would like to apologize for not being able to blog for 2 months. I have been busy with school, consultancy and some events. For those who have been following the fan page as well as my twitter, that’s where I am also occupied with since it’s easier to upload pictures and videos as well as get connected with the rest of the world.

What better way to be back in the blog world by educating everyone a little bit about semantics in the Beverage and Bartending industry here in the country.

What is BAR TOUR? When I was in college, this was a requirement we had in our HRA105 (Beverage Management). The mechanics was simple but complete: we were supposed to go to 3-4 bars and observe the following aspects: service, barlist, menu, the bartender, sanitation, ambiance, price and overall experience. Afterwhich, we had to make a report and present it in class. Looking back, I thought we looked like mystery shoppers and bar consultants. I retained this activity in my memory for it was both fun and interesting and I eventually applied it to some of the schools I taught in.

Another meaning of BARTOUR may mean like a promotion or launch of a product or a person/group. I remember when I used to bartend for Bacardi, we had a Bar tour to Launch Bacardi Limon in several bars in Manila. This was a one month run.
Unfortunately, some sales people from the business took advantage of this and infused this as part of their menu and coined it “bar tour”. But it’s actually a bar seminar which focuses on a few aspects about bartending and focusing on the company. To make this appealing, you carry a famous brand name and offer it with a free meal with drink plus a certificate…and voalah!!! The cash register rings.

In other countries, a seminar is coined as “Raising the Bar” which is very appropriate because when a participant is already exposed in bartending this can be a refresher course or a totally different experience for him.

This concept is what I applied together with my partners so as bartenders we can “walk the talk” so to speak. The No. 38 “Raising the Bar” series is a seminar held at No.38 Sports Bar located at 114 Jupiter St. in Makati City. We will only focus on what you need for your class and not those that you will teach so as not to be redundant.
So far on our first run with Polytechnic University of the Philippines, it was generally SWEET.

You can visit our fan page or my personal page to see the pictures.

We accept a maximum of 50 persons per batch.

For details and bookings you may contact us at 09176117441.
See and know the difference. We raise the bar up a notch once again for Philippine bartending.

Holy Week Reflection: The Only Constant thing is Change

The title of this blog maybe the most cliché saying but this holds true especially this holyweek. As a devoted practicing catholic, tradition dictates that Holy Week is a time for reflection and solitude. But last Maundy Thursday, I had to see for myself it this still holds true nowadays. I decided to go for a swim with my buds and we went to one resort. Alas! We weren’t able to come in because this resort was packed. So we decided to look for another spot. And well good thing they still had a space for us. I was shocked. The resort had 5 pools in total and all of them were full. Not to mention the cottages, tables and the verandas. Where have all these people come from? It wasn’t as “holy” here than outside. People were laughing, running around, drinking, smoking and swimming of course.
As I sit and observe all of these things happening, I rationalized things in perspective. My conclusion: To each his own. As long as you still have your faith in tact and you observe holy week in your own way then I raise a glass to that. I am not saying that everyone has to go on vacation during holy week but that’s just the way it is. FREE WILL as they say. Just be responsible with your actions.
It’s the same thing as bartending. There is no absolute STANDARD. Everything evolves. Everything is dynamic. One cannot be stuck. You just have to accept that change and integrate it in the present. Old school meets new school.Simple.

Basic Bartending Seminar

We will be hosting a Basic Bartending Seminar at the Ultima Entrepinoy Center on May 18 and 29. Another session will be on May 25 and 27 for those who can't make it on the first. Early birds can take advantage of the discounted price of P1,600 (normal price is P1,700). Here's the poster we created for this workshop.



Hope to see you all there!

NC II Bartending in the Philippines ---is it necessary??

If one will go to Google.com and search, ”What do I need to be a certified bartender?,” there is a link that would say that one must be at least 18 years of age since it is the legal age of drinking. There are some states that would say 21. It really depends on the law of each state. I also read that to get a certificate you must attend classes, in this case “bartending classes,” that go thru 8 sessions for 4 hours each, after which, you take a final exam and get a certificate.

Here in the Philippines, “Bartending” is part of the course Hotel and Restaurant Management. It is divided into lecture and lab parts and is better known as beverage or bar management which is usually taken by students in their 2nd or 3rd year in college. In this regard, we can say that we are following what other countries are doing in terms of following the legal age for drinking. If one finishes the course, one gets a diploma since a Bachelor of Science in Hotel and Restaurant Management is good for 4 years.

Although now, since I believe there is an Associate course which lets the student finish the course in 2 years, it is here they get a certificate.Another thing I know is that there are really “bartending schools” in some countries, not just short courses but schools. And the more credible schools do placements in establishments.

So after reading these I would say that so far I am a certified bartender based on the information I got. I searched another website and I would say that I need this training to be really certified:

(Taken from the link http://www.certifiedbartender.com)

Bartending Licenses

As a general rule most states do not require specialized training, certification or licensing for Bartenders, however, some localities (counties and cities) require Bartenders apply for a license to Bartend. It is strongly encouraged that you check with your local city hall to determine if one is required where you plan on working. The licensing fee varies but generally it it costs between $25 and $50 and takes less than 1 month to receive -- usually it can be processed in a couple of days. Most do require Bartenders to go through some sort of Certification program such as the B.A.I.'s Certified Bartender course.

What Is T.I.P.S.? Training for Intervention Procedures by Servers of Alcohol.

If you serve alcohol or employ people who do, more and more of our courts have a message for you. You've got to do more to stop intoxicated customers from driving drunk. To help you avoid that risk, and help save lives, there is a proven training program called TIPS (Training for Intervention Procedures by Servers of Alcohol). Generally your employer will provide this training to you either as an ethical choice or potentially to receive a reduction in liability insurance rates.

What Is L.E.A.D.S.?

The L.E.A.D.S. (Licensee Education on Alcohol and Drugs Alcohol Seller/Server Training Program) is a free, voluntary prevention and education program for retail licensees, their employees, bartenders and applicants. It began on January 1, 1991 with a grant from the California Office of Traffic Safety.

Since February 1995, the Department of Alcoholic Beverage Control has funded the program. Since 1991, the L.E.A.D.S. Program has trained over 100,000 people.

The curriculum is designed for licensees, managers, bartenders, and employees. There is no separate management curriculum. Program length is 3-1/2 hours, except for Fairs/Special Events Training, which is 2 hours.

Benefits Of L.E.A.D.S Training

Reduces risk of liability, including criminal (court action), civil (lawsuit) and administrative (ABC accusation).

1. L.E.A.D.S. Training can help reduce the risk of license revocation.
2. Possible reduced insurance premiums.
3. Provides ways to deal with difficult situations.

So you see, these 2 training programs are very important. I have asked this question before, how come we aren’t really strict in serving alcohol to minors? The answer I got from one mentor is because of our economic situation. This I believe shouldn’t be an excuse because we shouldn’t limit our learning based on what we have in our country.

When I worked on ships, serving alcohol to minors was strictly monitored and followed. One could lose a job right away when found out. I being in a situation where I was with a mother and daughter. The mom ordered a bottle of champagne from me and asked me to give her 2 glasses and pour champagne in them. Based on dramshop law, L.E.A.D.S. and T.I.P.S., what would you do?

I have been in the bartending profession for about 11 years now and I have been connected in the academe for about 5 years. When I arrived here n the country supposedly for my vacation, I was fortunate enough to have been invited as a judge in one in-school bartending competition. Upon conversing with some people from the academe I found out that it is now required for educators to take competency exams so they could teach aside from taking up a masteral course eventually. Wow! Actually, it is a good idea to be “certified” but at the back of my head, is it worth taking the exam? One will pay a fee and for what, to get a piece of paper which states that you are qualified to teach Bartending which here in the country, I believe there is really a need to certify educators into teaching bartending since not anybody can really teach this profession . And I have been in both academe and industry for what, more than what is necessary?

I had second thoughts but I figured since I wanted to go back to the academe again, then "let us do what the Romans do." After 2 weeks of delay I finally came to the assessment center with my picture, resume, and P900. I didn't study deliberately to see if I will pass or not based on mere stored knowledge.

After taking the exam which I would say lasted for about 2 hours since it contained written and practical exams, I would say I passed. As I write this blog I did pass! But here's the catch, I felt that I was shortchanged. I was expecting more since I paid P900, I didn't get what I paid for. I could have been happier if I found the exam hard and it would be easier for me to accept if I failed having known I didn't prepare. If there would be readers from TESDA, let this blog be an appeal, I am not mocking this exam but please make it more worth its fee. There were some instances that kind of affected my ego.

I took the same exam with a fourth year college student and we paid the same fee. I am not being arrogant or something but can't there be a level so there would be an appropriate exam for a certain bracket or group? I used to teach in TESDA Women's Center and I would think that the things that I have been teaching them to pass the NC s the same questions I answered. I only look up to a handful of people that I consider mentors in the area of Bartending, and none of those are connected with TESDA.

I paid for an exam which was photocopied poorly. with some misspelled and missing words, and some poor grammatically constructed questions. I believe that nobody's perfect. I have nothing against the assessor for he was just tasked to assess. I have nothing against the assessment center for the questionnaires I would think is centralized. TESDA is supposed to be highly regarded as the center of skills development. But where is the skill in developing a well thought of, well-produced exam?

We are talking about economic crunch, so why charge so much for something of low value? If I may I can help suggest making the exam a more dignified one and as I have mentioned a separate exam for the students and instructors. I think this goes back to what I have observed that the bartending profession here is very much taken for granted. I cannot blame them for there are really very few qualified and credible individuals who can teach the profession. It is not just flipping of bottles. Again, I call to all educators, with the COHREP's theme of MOVING FORWARD AND BEYOND, let us indeed do this in every little thing we do so we can teach our students to be globally competitive.

STAND UP PINOYTENDERS

Our day usually starts by reading the newspaper. After the headlines, we turn the page to the Lifestyle and Entertainment section . What do we see? Browsing along, a full two-page article on food, articles about different cuisines(Japanese, Chinese, American, Mexican, Portuguese, and of course, Filipino) and about this famous chef who came to Manila to conduct a one-week cooking workshop together with a Filipino in-house chef of a newly opened resto in Quezon City.

Wait a minute? Readers might choke themselves upon reading too much about FOOD & CHEFS. No offence meant, but what about DRINKS? People like to eat but they also like drinking a lot. We have been so educated about food just by reading these articles but we haven’t really learned that much about what we are drinking. Have we? Well, there are a “few” drops of articles regarding drinks, but they only appear once in a blue moon or after a rain dance. There are some pictures of “Drinks of the Month” of some of the five-star hotels here in Manila and we have read this very successful article about red wine being good for the heart and about an anniversary of this famous bourbon whiskey giving a brief description of its history and that's it. We give credit to those who contributed these articles for at least we readers have something to sip while gobbling up the other articles.

But what about the people behind these exciting, colorful, exotic and at times intoxicating drinks? If the chefs are given credit for the creations they have made, don't they deserve an article as well? When one goes to a bar or restaurant, who dispenses those drinks, and who does the cocktails? Who whips up the frappuccino? Did anyone notice them? It’s about time that they’d be given equal recognition as well since not only do they concoct drinks but they concoct them infront of the guest, thus making them elite in the industry.

Let’s call them PINOYTENDERS. Who are they? Technically, they are the Filipinos who tend the bar. In the industry, they are known as bartenders and baristas. They are the ones who come up with those specialty drinks and “drinks of the month” that we long for. They give us a shot of Tequila, a double on the rocks, and a well-crafted blow job. They are the ones that we approach whenever we need someone to talk to. And of course, they are the ones who do those death-defying bar flairs and mind-boggling tricks behind the bar that after you leave the place you’d still be wondering how they were able to do that. I was even surprised that there’s a bar in Manila that has its own version of Coyote Ugly.

No offense again, but maybe it’s time to focus on the beverage aspect of F&B since this is the more profitable side of the Industry if given the proper attention…right Mr.Cost Control?

We raise a glass of SHERIFF that we drink at THE BARN as a toast to all Pinoytenders that we’ve talked to, laughed with, encountered, and befriended. May you continue to whip up those drinks to quench our thirst. Cheers!!!!!!