opinionated alchemist

Still lingering over "Jiro dreams of sushi". One absolutely great dialog is between a rather young guest who comes into the restaurant to ask for some information and a card and asks for a reservation. Guest: "...can I make a reservation?" Yoshikazu [older son of Jiro]: "Reservations are mandatory here!" Guest: "How early do I need to reserve?" Yoshikazu: "One month in advance." Guest: "One month in advance?" Yoshikazu: "Yes. Since it is February now, we're taking reservations for March." Guest: "I see. Reservations can be made for lunch and dinner?" Yoshikazu: "Yes, for both. The price starts at 30,000 yen." Guest: "30,000 yen?" Yoshikazu: "It starts with 30,000 yen." Guest: "Okay." Yoshikazu: "Sushi and prices vary, depending what is available at the market."..."So it starts at 30,000 yen." Guest: "Can we order drinks an...

I have recently seen the documentary Jiro dreams of sushi. It is one of the most poetic, beautiful and inspiring films I have ever watched and clearly see myself resembling the spirit of Jiro. No I don't see me as grand master. But the older I grow, the more evident it becomes, that the zenit of the understanding and knowledge of mixology is not yet - maybe never reached. And yet I am trying. I would love to see my offsprings entering the same trade and learning from me - but it is far too early to wish for. But the movie is showing also one big miss in our bar industry: bartender are too early too creative. Mixing their own concoction, while neither understanding fully the ingredients, nor the complex interplay of aromas, they don't understand the legitimacy of mixology, nor they really value the main ingredient at all.  Thousand of mixology challenges are happening year after year, and not only that participants are "flying blind" - but often enough jud...