Cellar Dwellers/BAR 68 "5 day Beverage Workshop"

Cellar Dwellers, an umbrella company of Source Asia Business Inc.is now accepting students for their 5 day Beverage Workshop. Learn the basics of Cocktails, Coffee, and Wine with a touch of international cruiseline expertise.Our credible instructors include Mr. Rey M. Navoa, a renowned beverage manager of the high seas.This workshop is inclusive of 3 certificates, free lunch, plus all the ingredients to be used in this course. For inquiries please contact Source Asia at 4210998 and look for Ms. Trixie Gatbonton. Take advantage of this opportunity for a potential rewarding career in the cruiseline profession.

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!

Who is Rey Navoa?

Rey Navoa
Filipino Bar Manager of the High Seas

There is a saying which goes, “It’s not what you know but who you know…” well I am blessed in this life time that I crossed paths with people who have eventually become my mentors or people who I look upto. In our beverage industry here, rarely will a genuine person open up and allow his life to be read by the public. This interview will give you a clear idea of what I mean.



PB: Please tell us something personal about yourself.

REY: I was born Aril 19,1959 in Caloocan, Manila. I studied Highschool in Lakandula Highschool and took my college in Feati University as an Aircraft Maintenance Engineering student. I tried to study flying in PATTS since I really wanted to be a pilot but when my father died I had to stop.

PB: I see. So after college what was your first job?

REY: Well, I started as a tinsmith/solderer, then in SSS as a processor afterwhich I worked as a clerk in SM Makati which is where I met my wife.

PB: So how did you end up working in ships?

REY: ShoeMart Makati was close to Manila Garden at that time. And out of curiosity, I resigned in SM Makati and looked for a job in hotel and luckily I was hired in Silahis Intl Hotel as a janitor for 4months.Then I tried my luck abroad(Kuwait) as a Butler for 2 years (1979-1981). Then I came back and applied again same company ( Silahis hotel) but this time as a banquet waiter (1981-1982). I would say I was at the right place at the right time.

During my slack hours I would work as a busboy in the Piano bar of that hotel. And because of a very untimely incident which turned out to be a blessing, I was removed from the banquets and got promoted as a barboy(1982-1983) in that piano bar. I really had to start everything from scratch for I had no knowledge of bartending but I was a fast learner and I could easily pick up. So for 1 year (!983-1984) I got promoted as a bartender. But at that time I was bent on working on cruise ships specifically Holland America Lines for my other batch mates in the hotel were already working there.

In 1985 I joined a bartending competition organized by the hotel and fortunately won. The management already had heard that I would be resigning so they tried to promote me as Bar Captain.

PB: So did you accept the offer?

REY: I was really determined to work on ships so I declined. I started 1985 in Holland America Line thru United Philippine Lines which was the crewing agent.

PB: What can you say about your first time on ships?

REY: It was a big adjustment on my part. Nobody was there to teach me how the ships standard was. There was no “buddy system”. But I focused on the job.

PB: Did you feel homesick?

REY: No. Actually, the more I was motivated to work when I was surprised to get “tips” in dollars Even my wife was happy since I send her money. I just did my job everyday and after my first contract I was fortunate to be promoted as Bar Supervisor.

From 1985 to 1994 I was Bar Supervisor and in that year I was the 3rd to the last Filipino that got promoted as Assistant Bar Manager.

PB: Wow! How did you feel about your promotion?

REY: Well of course I felt glad but I was just doing my job consistently and I am happy that they noticed it. And here’s more…in 1995 I was asked to launch the Ryndam ship as ABM and after it set sail the head office offered me Bar Manager position! I was the first Filipino Bar Manager in Holland America Line. I was the trendsetter so to speak for hiring other potential Filipino BM’s in the fleet.

PB: The First Filipino Bar Manager on the high seas!!! Congratulations. So what happened next?

REY: From 1995-2005 I continued my job as BM in the company until 2005, Seattle head office came up with a new structure. All of the BM’s were asked to step down as ABM’s. But after 15 days they put me back as BM in Ryndam for they got some letters coming from other officers in other ships asking why I got demoted.

PB: Saving grace?

REY: Actually I didn’t even know they protested until Corporate BM Roman Koppler and Sandra Scraag both from Head office in Seattle told me. I’m just happy that even officers acknowledge my hard work. But in December 2006, I asked Seattle if they could give me a 5 year vacation. In January 2007 Mr. Fernandino Lising, President United Phil. Lines offered me a teaching job here in Antipolo.

PB: Which leads us to this next question. How is teaching as compared to managing?

REY: It was also a major adjustment for I didn’t see myself in this position. But if there is one person who I would have to thank it would be Mr. Dax Jaurigue. He was the one who encouraged me and told me that I can do the job. So I researched, took trainings, talked to people and I told myself that I can do it.

PB: Mr Rey you have a very interesting and inspirational life. Can you tell us the secret of your success?

REY: I just do my job well and I make use of the gift that God gave to me. I am very personable. If I see my people are happy then I am happy.

PB: How about investments? Can you say you have saved enough money?

REY: In that department, I can say technically I don’t need to work anymore. In 2004 I was able to put up a building apartment. I have properties in Sta Rosa Laguna, Baguio, Valensuela, Malabon and anitpolo.

PB: This is definitely an article worth reading by all the other seafarers who want to be like you. Any words of wisdom for all the seafarers out there?

REY: O yes. Spend your money wisely. Do not be a one day millionaire. Invest your money.

PB: On that note, thank you very much for your time Sir.