Skip to main content

Bartender or Chef


Most people, who know me from work, don't know, that I am a pretty accomplished home cook.
Even when I submitted my application for my apprenticeship, there were two jobs as hotel and hospitality experts but also a job as a chef.

As you might expect, I chose against culinary. But even until today, I am quite inventive in the kitchen. This off course helps me also in my profession.
Since mixology is much more then pouring a couple of ready made beverages together, a good knowledge about food helps you quite a lot.

Over the time a lot of friends wondered, why I am not changing my profession to become a professional chef. There are a couple of reasons:

1.) I really like my job. I love the bar. I love everything about beverages and mixology and cigars.

2.) Make your hobby your job and you end up without an hobby.

3.) I cannot remember culinary recipes. Really! 

Mixed drinks are not a problem at all to remember for me - I am carrying a couple of hundreds recipes and proportions in my brain and have usually no problems to call them off at anytime - however even for a simple dish, I am consulting first of all google, to check for the correct recipe. I am cooking quite wild and don't follow each step [if it is not pastry] - though - I have always to check the recipe. This is totally weird!

It is even weirder, that I don't need to read a recipe, when I am cooking some syrups, make some infusions, fat washes, home made liqueurs and so on [usually I am researching when I am doing something the first time, but after that, I am not bothering to check a recipe].

Maybe it has psychological reasons. 

Have you experienced something similar?

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The "perfect" Martini Extra Dry Cocktail

The Martini cocktail is one of the most disputed drink of all times - and one of the drink, which dramatically changed through the times - I would say, not to its disadvantage.

I shied from this topic a long time. It is just a mammoth of a topic with a lot of controversy. But what has to be done, has to be done!

Lets first of all understand, about what we are talking about:

We talking about the original Martini cocktail - which is gin based!
We are also touching the topic of Vodka Martinis - and maybe throw some understanding of the Vesper Martini in it.






We are not talking about things, which have only the glass in common to this substantial cocktail:

French martiniDiverse fruit martinis [melon, strawberry, apple, raspberry or any other audacity]Espresso martiniBreakfast martiniChocolate martiniCosmopolitan [sometimes impudently called Cosmo martini]Marteanis [or however you like to call it.Any other B*S* martini, showing up on some cocktail menus throughout the world.A drink which is …

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…