Hi guys!!! It's been a while since my last blog. I have been a little busy with some stuff left and right but during that long stall I was itching to write one blog. Well better late than never.Here in the Philippines, I would like to think that there are only a handful of professional bartenders that I recognize and this guy fits to a T especially that he is also from the high seas.
Give us a brief profile of yourself.
- My name's Larry Guevara, a.k.a. "The Saint" because of my seminary backgrounds back in the days. I used to work for TGIFriday's from 2003 to 2005 but I'm now working as a Cruise Lines Flair Bartender for Celebrity Cruises. And when people ask me why I chose to be a bartender instead of becoming a priest - well, I realized there are more spirits behind the bar than in the church.
Place of birth, grade school, high school and college
- I was born in Bicol,Sorsogon. Spent my high school and college at the Our Lady of Penafrancia Seminary (to become a priest then.) I finished my first degree in AB Philosophy then eventually pursued culinary at the Philippines Women's University where I got my second degree in Hotel and restaurant Management.
What was your First job?
- I first started in the hospitality industry working as a Front Desk Personnel at Hotel Intramuros de Manila which was actually affiliated with the Hotel and Tourism Institute of the Philippines under the Hotel and Restaurant Association of the Philippines back in 2002.
What made u decide to pursue First job?
-Call it fate but I attended a seminar on Front Desk Operations as part of our school prerequisites and it was timely that the hotel was looking for a front desk personnel. I was getting high marks and the professor asked me if I would be interested to work at the hotel. The rest, as they say, is history.
Did u make it as a bartender right away?
-Just to give you a short background of my bartending career, I started applying for the bartender position at TGIFriday's since the beginning of 2000 but I didn't get the job until 2003. The thing was, eventhough I had the guts and the basic knowledge of becoming a bartender I later realized that I lacked alot on experience and bartending skills which explains why I didn't make the cut. But that didn't stop me from pursuing though my dream of becoming a bartender. In fact, like the story of Michael Jordan when he didn't make the cut in his sophomore years to play basketball, the experience taught me alot of lessons and made me even more passionate and determined to pursue my bartending career. Through research, constant practice and alot of heart poured into my new found calling, everything finally paid off when I finally got a flair bartender job at TGIFriday's Malate in 2003.
What Competitions have you joined? How did u do?
-My first bartending competition was at the Last Call Bartending Challenge for students (which you actually organized.) Since I joined TGIF I had the pleasure of competing and representing my TGIF Malate store in 2003 and in 2004. But my most memorable would be my first competition in 2003 held at TGIF Quezon City branch where I emerged as the first runner-up and the crowd favorite. It was a phenomenal competition for me coz for the record I was the first Filipino flair bartender who did the 3-bottle juggle combined with the 'swipe' and the 'figure 8' moves which the crowd have never seen before. That was the greatest achievement I'll never forget in my flair bartending career.
Do u think these competitions that who have joined will make u ready to join the top dogs of flair in the future?
- I've been out of the competitions for some time now but I believe that with my experience and the level of my flair bartending skills now I can say that I've progressed alot. However, there are alot of competitions both local and international and they all have different rules and regulations to follow. I'm really looking forward to being back in the competition circuit soon most especially that I've finally found my own style of flair. Nowadays, it's so easy to watch flair moves in the internet like you tube but in real competitions (like the FBA sanctioned events) copying or executing moves would not get you farther as compared to working on oyur own original and raw moves.
Who do u look up to? Local/ International?
- Since I started with flair bartending I've always looked up to the Argentine style of flair like the Delpech brothers, Adriano Marcellino, Juan Llorente and Christian Oldan. I've always liked their fluid style of flair. I started dancing when I was young so their style opened my mind the possibility of incorporating dance and flair in my moves. Also, they always put on a great show and a smile on their faces everytime they are on stage which makes it even entertaining.
Who gave u the “Saint” monicker?
- I was first called the "Flair Devil" back in 2003 coz of my sick moves and out-of-this-world style. But I guess this monicker caused me my 2 competitions so I finally decided to change it to "The Saint" because of my seminary background.
Working on ships, what can u say about flair in ships? How about bartending in general? Is it easier to work in ships or landbase?
- Flair in the ship is now becoming a rule rather than an exemption. My point is, more and more flair bartenders are getting jobs because of their extra skills as compared to a bartender who can't flair. In my present company, for example, they realized the importance of competing with the shoreside establishments like in Las Vegas so the company finally decided to bring the concept of flair bartending in ships thus they added the concept of the Martini Bar which is actually a flair bar. Apparently, bartending in ships is way more different in a landbase bar or restaurant although the same basic knowledge and skills have to be acquired first in order to succeed as a bartender. Like in a chain restaurant, the bartenders creativity in preparing cocktails can sometimes be limited because of the company rules and standards. However, this shouldn't stop anyone from pushing the envelop because like any other profession bartending is a continued process of learning, of trial and error. Now, working in cruise ships as compared to any landbase establishment is not an easy job. It is more demanding; involves longer hours and a lot of 'special cleaning' most especially in the US ports where the United States Public health inspectors get onboard the ship to check whether the standards on sanitation and safety of the ship are followed and met. It is a grueling job being in the cruise ship too because of the trainings and the drills that all crew members have to undergo throughout the contract.
Have u made contributions in your own little way to promote our profession?
- Every time I'm working behind the bar, I always take pride in my profession and in the cocktails that I prepare for the guests. I can assume that I stand out above the rest not only because of my bartending skills and knowledge but most importantly because of my personality behind the bar. Also, whenever I'm given the opportunity to give out talks to an audience I always try to bring them in into the bartender's world of flair and mixology. In my flair shows, however, I always make sure that I have the Philippine flag with me so I can be better recognized as a Filipino flair bartender who is proud of my culture and heritage.
What is your signature move if any?
- The "foot swipe" like a breakdance flair move. The "London Bridge" with a bottle and tin exchange from between my legs and a whole lot more.....Hehehehehe...Check out my videos in youtube! Search for speakeasy101.
So what's next for the Saint?
- Life is a very unpredictable reality so for the moment I just want to go with the flow and let the tides of life lead me. Working in the cruise lines has been one of the best part of my career so I guess I'll keep on travelling for now to see the world and enjoy life to the fullest. Cheers!
