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Showing posts from January, 2018

Vinturi Cocktails?

Xmas 2017 - one more time an awkward Secret Santa event with work colleagues (it is not that I
don’t like to have Xmas parties with my colleagues or any F&B party - but Secret Santa or anything similar is just too much for me to swallow).

Anyway - I got from my lovely no more so Secret Santa a Vinturi wine aerator.
This device is just a shortcut of decanting wine. I think the problem with these devices is, that you still need to know wine. It doesn’t make “every wine” better - it just makes wine better, which fits into specific categories ( • red wine • rather young • close/unbalanced/harsh tannins etc.).

Check out this video, which explains better what it is:


Well - let me break the news for my colleagues first: I am not a wine drinker (in fact, I got a wine connoisseur set in my previous year’s Secret Santa as well...).

However the Vinturi wine aerator was actually a pretty cool gift - as it sparked an idea:

What if aerated cocktails are changing in taste?

I got the original ide…

Good Bye 2017 - Welcome 2018

Folks...
A belated Happy New Year to all of you. There has been a lot of changes... I have got the feeling, that these changes will lead to a great year 2018...
First: I have left my position as Beverage Manager at the Ritz-Carlton Dubai Beach. Better said, they made my position redundant (we will see, how well this works out for them 😶). I am not gonna lie - I loved to work with my previous Executive Assistant Manager i/c F&B Isabelle. It was simply inspirational and we have had a lot of brilliant and at times borderline crazy ideas! However Isabelle left the beginning of last year - and nothing was the same again. Let me not get into this too much...
Second: Despite the fact, that I have had some offers as Beverage Manager again, I decided to go back into the operations - I am now “freshly appointed” Bar Operations Manager at Noir at the Kempinski Mall of the Emirates. The bar is beautiful, and had a short but somewhat controversial and very turbulent history. The idea is, to lea…