Stories

Bartending has evolved over the past two decades, but what exactly has changed? Debunking myths while speaking the truth - the final talk of the year is none other than industry legend Jeffrey Morgenthaler

Taking a critical look at our industry's relationship with media and fame, we need look no further than our kitchen counterparts for a preview of what might come - or has it already?

When talking about trends, it’s vital to understand the mechanics of how they work; from original thinkers to mass consumers, to make better business choices. 10 years of data offers insight into what our guest really want to drink - and it might surprise you!

We have lost more than 60% of our resources, and unless we change our habits, we are likely to loose even more. Flavour comes in all shapes and sizes - so what can we do to encourage more biodiversity in our bars, drinks and repertoires?

Sometimes you have to look backwards in order to move forwards. Fermentation has never been more popular amongst bartenders, but do we really understand this technique?

What is the true cost of our bars and our drinks? Slavery isn't legal anywhere, but despite what we think, happens everywhere.

To fully understand a narrative, it is important to include everyones voices - but most importantly - you need to take charge of your own narrative, and speak up with your own.

If you want to succeed as a team, you sometimes have to put your differences aside, and focus on uniting behind a common goal. What makes a team great, is the ability to use each persons strength as an asset - not a threat.

Understanding others require empathy - Cognitive empathy, where you don't necessarily share, but consciously understand another person's feelings, is particularly useful.

The line up for "UNDERSTANDING" is out - meet our exceptional speakers here!

There is a big difference between knowing about something and understanding it. This year we seek to get a deeper understanding of the elements that make up our industry, as we approach it from different perspectives.

When is a Negroni a Negroni - and when is it not? These and other complex questions are what Mar Calpena and the elBulli foundation ask themselves every day. By applying the Sapiens methodology, they aim to further understand cocktails and ultimately innovate them.

For Gastrophysicist Charles Spence, its not about the ingredients or the creations themselves, its about everything else that surrounds whats on the plate or in the glass. That's why, he says, starting with a mental palate cleanser could be a good idea!

Ballerina Shelby Williams had to learn to fall in love with the process, to be able to see the opportunities that arises from imperfection. Pursuing someone else's idea of perfection won't make you happy in the long run.

Wheat breeder and geneticist Dr. Stephen Jones look at up to 40.000 different wheats per year, and according to him, perfection in this instance is to understand the qualities of each, and use it accordingly.

Perfection is often abstract, and according to Head Chef of Enigma Restaurant in Barcelona, Oliver Peña, the road towards success is by understanding and owning our mistakes - but never compromise along the way!

In his talk, architect Simon Ewings discuss the importance of creating places to meet; nature, history and each other. True architecture is striving for perfection, not in itself, but by creating something that will improve with time and give back to its surroundings. It is the undefined.

Chef and farmer Stacey Givens advocates the appreciation of imperfection in plants through her work; bringing urban farming to the table - and into drinks. Through The Side Yard Farm and Kitchen, she and her team are a central part of the hyperlocal food movement in Portland, OR.

Few people know more about spirits than renowned spirits writer and educator Dave Broom. At the 2018 P(our) Symposium, he talks perfection - and imperfection - in life, drinks and spirits. Finding the beauty in flaws and celebrate chance will help us to live in the moment!

Our second set of speakers are challenging perfection through various disciplines; architecture, food, cocktails and genetics

Our first set of speakers are out, and they are looking at perfection from various angles! From seed to glass and between the cracks, to applying multi sensory perspectives or a satirical point of view.

This year we explore Perfection. Tapping into every aspect of the word, we examine our industry's relationship with this powerful force that so often consumes us.

The most common prejudice is to believe we don't have one. But in the struggle to change society's attitude towards discrimination, can one person really make a difference? We say YES

Women grow half of the worlds food, yet the female farmer is still in large part invisible. 5 years ago, Audra Mulkern set out to change this, thru documenting and sharing the stories of the female farmer through her camera.

Embracing the F word is not about being anti men - its being pro women. How can we change the stigmas often associated with F(eminism) and F(emininity) in order to embrace the F(emale)?

Eater.com editor Amanda Kludt discusses the challenges of motherhood in the beverage industry, and looks at what we can do to support new families within our community.

The recipe to a gender balanced business should include willingness to challenge the norms and pushing boundaries - as well as having fun!

Can the road to gender equality in the drinks industry be to apply a more mathematical approach to our thinking?

What does Madame Cliquot, Mary Penfold, Gina Gallo & Madame Lily Bollinger have in common? They are all highly accomplished women in wine, yet when you look at the wine industry as a whole, a question emerges - is wine gendered?

Society no longer accepts gender imbalance, so how can we drive more gender balance into the hospitality industry?

On June 5th & 6th, we welcome you to join us for our 'Gender' symposium, recognizing the issues within our industry and examining how to embrace change, equality and expand this movement further.

For the second P(our) Symposium, we turn our attention to Gender. Does our industry promote equality, and if not, what can we do to change this?

The first local P(our) event in London discussed the relationship between our industry and awards.

Are awards good or bad? Meet the panel that will discuss this question and many more on Monday January 23rd.

Awards has helped shape both bars and people of our industry, but has it now gone to far?

Has the modern bartender forgotten the importance of diversity in the quest for perfecting one's skills?

Creativity can lead to great partnerships between people of different professions, and help new brands develop their own identity.

How functional design has changed the way we serve food and drinks, and why it can help enhance the experience in the future.

Ben and Sashana from Edinburgh Food Studio keeps food interesting by complicating it as much as possible and collaborating with others in order to create their own style.

How did craft coffee get to a benchmark 50% sustainability in the supply chain, and why does it matters?

Chef & Owner of UK's first zero waste restaurant, Douglas McMaster talks sustainability, food and why he doesn't consider his restaurant to be zero waste.

Corrado Bogni talks hospitality and explains why having the right intention sometimes helps you to get ahead.

Shawn Soole on the hardship and determination it takes to have a career in the bar industry

Jim Meehan on responsible service at Modern Bartender Symposium

Zdenek Kastanek on the mindset and attitude of a modern bartender

Global drinks educator Angus Winchester discusses the 'code of conduct' for the modern professional bartender

Philip Duff discusses the changes not only in our industry, but how we have changed in general

Gary Regan discussed the difference between a Modern Bartender and a Good Modern Bartender

Sven Almenning, founder of Speakeasy Group, Experimental Spirits Co & Ananas on the many new opportunities for todays modern bartenders

Erick Castro of Polite Provisions & Bartender at Large talks how to curate a creative foundation, and advices which habits works well to keep a sharp state of mind under pressure.

Carina Soto Velásquez on her path from bartender to bar owner to entrepreneur

Author and Glaswegian Dave Broom talks what it means being a Modern Bartender

Being a bartender today is as diverse as it is uniform, and as rewarding as it is full of new challenges. But what does it mean to be a Modern Bartender? This is the theme of our first symposium.