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 judges are equally lacking to understand priorities in bartending, authenticity/originality and style.
In comparison in the best sushi restaurants, young cooks are prepping, scrubbing, learning and improving their skills before they even prepare one simple piece of sushi to one guest - and even a seasoned chef will take years until he creates a new dish.
I really like this attitude and would. What about you?
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