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…

Is Jack Daniel's a Bourbon Whiskey?

So Jack Daniels want to make us believe, that it is not a bourbon - but it meets all standards of a bourbon - only it is better?!

Half of it is true: Jack Daniels meets all qualification points for a bourbon. And yes it is true, that they add one more step - the charcoal mellowing. However this doesn't make it not a bourbon.

Well - point is, that the question is not really adequate. The answers to the rather vague question: "Is Jack Daniels a Bourbon?" is driven by semantics and interpretations.

What you could ask is: Can Jack Daniels rightly be called bourbon?
And the answer is: yes, it can. It meets all points to be even a Straight Bourbon [however please note the differentiation to Kentucky Straight Bourbon - as this is again a regional denomination, which Jack Daniels obviously doesn't meet].
The video is explaining exactly the laws. Before Jack Daniels also stated very proud, that they are sour mash. This was a bit... misleading, as most American Straight Whisk…

Secrets of Darcy - this is the best way to create sugar syrup

I am a "rich syrup guy"... not a "simple syrup guy".
This is, because it is better to be able to control dilution by yourself - not by he setup you have got.

I had also a pretty straight forward method: adding 1 kg sugar into 1/2 liter of cold water and blend until dissolved (be carefully, not to blend too long with a high-performance blender, because it would heat up).

The issue here: it takes some time - because sugar doesn't "like" to dissolve in cold liquid.

A lot of bartenders are adding sugar into hot liquid. This isn't a good idea either: due to hydrolysis the sucrose is converting into fructose and glucose. This makes the sugar thicker and sweeter - but also makes the result less consistent (as you don't meticulously monitor all details (time, temperature, pH, etc.). Further the thickness of the glucose worsen the ability of the syrup to mix in cold liquid (speak a cocktail).

Darcy, of artofdrink.com has a profound chemistry insight a…