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!
CHARLES SPENCE | MULTISENSORY COCKTAILS; A GASTROPHYSICS APPROACH
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.
SHELBY WILLIAMS | A PERFECTIONISTS GUIDE TO HAPPINESS
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.
DR. STEPHEN JONES |THE PERFECT BEAUTY OF IMPERFECT PLACE: WHEAT IN THE WHITE HOUSE GARDEN
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!
OLIVER PEÑA | 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.
SIMON EWINGS | MORE THAN THE SUM
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.
STACEY GIVENS |FROM SEED TO GLASS
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!
DAVE BROOM | THE JOY OF IMPERFECTION
Our second set of speakers are challenging perfection through various disciplines; architecture, food, cocktails and genetics
2018 Contributors vol 2
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.
P(our) Symposium 2018 | SAVE THE DATE
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
Jeanette John Solstad Remø | Respect Diversity
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.
Audra Mulkern | The Invisible Farmer
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)?
Ivy Mix & Lynnette Marrero | Embracing The F Word
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.
Amanda Kludt | Motherhood In The Beverage Industry
The recipe to a gender balanced business should include willingness to challenge the norms and pushing boundaries - as well as having fun!
Carina Soto Velásquez | Finding The Balanced Recipe For Your Business
Can the road to gender equality in the drinks industry be to apply a more mathematical approach to our thinking?
Roger Antonsen | Metaphors, Perspectives and Thinking Differently
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?
Sula Richardson & Clara Rubin | Is Wine Gendered?
Society no longer accepts gender imbalance, so how can we drive more gender balance into the hospitality industry?
Maria Canabal | Driving Gender Balance In Kitchens
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.
2017 Symposium Speakers
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?
P(our) Symposium 2017 | Gender
The first local P(our) event in London discussed the relationship between our industry and awards.
P(our) London | Awards Panel Discussion
Are awards good or bad? Meet the panel that will discuss this question and many more on Monday January 23rd.
Meet our panel
Awards has helped shape both bars and people of our industry, but has it now gone to far?
P(our) London | Awards
Has the modern bartender forgotten the importance of diversity in the quest for perfecting one's skills?
Nick Strangeway | (The Cocktail) Revolution was not televised
Creativity can lead to great partnerships between people of different professions, and help new brands develop their own identity.
Alec Doherty | Art & Beer
How functional design has changed the way we serve food and drinks, and why it can help enhance the experience in the future.
Martin Kastner | Connecting The Dots
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.
Ben Reade & Sashana Souza Zanella | Keeping food interesting
How did craft coffee get to a benchmark 50% sustainability in the supply chain, and why does it matters?
Tracy Ging | Source, Selection + Saving the Planet
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.
Douglas McMaster | Zero Waste – Literal or Philosophical?
Corrado Bogni talks hospitality and explains why having the right intention sometimes helps you to get ahead.
Corrado Bogni | The Power of Intention
Shawn Soole on the hardship and determination it takes to have a career in the bar industry
Pacing Yourself in the Modern Bartending World | Shawn Soole
Jim Meehan on responsible service at Modern Bartender Symposium
Jim Meehan| Serving ourselves and each other
Zdenek Kastanek on the mindset and attitude of a modern bartender
Modern Bartender | Zdenek Kastanek
Global drinks educator Angus Winchester discusses the 'code of conduct' for the modern professional bartender
The Code | Angus Winchester
Philip Duff discusses the changes not only in our industry, but how we have changed in general
The Modern Bartender | Philip Duff
Gary Regan discussed the difference between a Modern Bartender and a Good Modern Bartender
Modern Bartender | Gary Regan
Sven Almenning, founder of Speakeasy Group, Experimental Spirits Co & Ananas on the many new opportunities for todays modern bartenders
Modern Bartender | Sven Almenning
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.
Curating a Creative Future | Erick Castro
Carina Soto Velásquez on her path from bartender to bar owner to entrepreneur
Modern Bartender | Carina Soto Velásquez
Author and Glaswegian Dave Broom talks what it means being a Modern Bartender