I am pretty well known, to have the opinion, that chefs are upfront, when it comes to culinary skills and knowledge and commitment. Bartender are somewhat lazier and unfocussed; also there are much more great chefs as great bartenders. However what seemed to be a valid slogan [work more like a chef] - seems now to backfire. In the last competition I have seen recipes [more or less all recipes], which were definitely inspired by the cuisine style of mixology. Fresh [and somewhat "different"] ingredients went all over the drinks. While the balance of all drinks were far off, it was [except of very few exception] just a promising picture - or was it? Now I am in a catch-22 situation... on one hand, fresh ingredients are key to the success of good bartending - on the other side there is so much more to consider. Fresh ingredients is only one part of it. And there is the laziness of bartenders coming again into play. At this point I have to mention, that this correlate...