This seminar dissects the five primary tastes, ascertains range within each & explores how we layer to create depth & complexity. The full flavor experience results from a complex series of interactions between the senses. This session develops an understanding & mastery of flavor profiling, the use of flavor amplifiers & cancelers, & the profiling of spirits as a cocktail base.
This seminar looks at sensory influence on perception of taste, using learnings from the Worlds of gastronomy & psychology. Through practical elements built upon sense specific scientific research, we build the group’s awareness of sight, sound, feel & smell & how they shape our perception of flavor. The session is designed to accelerate a bartender’s awareness of all areas of their service inspiring them to create far more novel cocktails & spark new drinking trends.
January 5, 2017 / 11:00AM PST / VIEW NOW
Join us to get some competition tips from Tyson Butler, 2015 US Winner, and Andrew Meltzer, 2016 US Winner. This is your opportunity to ask any questions regarding the World Class entry process and the competition before the application entry period closes.
January 19, 2017 / 11:00AM PST / VIEW NOW
USBG World Class, sponsored by Diageo, is part of an internationally recognized competition that elevates the craft of the bartender and builds careers in the industry, culminating in an annual landmark week where the Global Bartender of the Year is announced.
Discover the latest bartender news, insight and inspiration – expertly distilled for discerning professionals.
The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the ‘must have’ fine drinking experience in their city.
You are thirsty for new experiences. You appreciate craft and quality. You fill your home with luxury tech and beautiful furniture. You know great ingredients and you prepare restaurant quality food. Why then, do you not bring that same care and energy to quality drinks? You would expect the best on a night out. Why not on a night in?