Ketel One actively embraces community initiatives:
- A bartender began the Bee Positive initiative with Ketel One recipes.
- The Hive Project is a database of vendors that support eco-friendly practices.
- The Haven was created by a bartender to reintegrate homeless people into the community.
World Class Training Booklet Sweet Spot Studio Notes
EDUCATION RECAP AND TAKEAWAYS
As a bartender, take a cue from Ketel One’s community involvement and feature locally-sourced ingredients at your venue.
Use your skills to create signature cocktails that raise awareness of global issues like endangered species and climate change.
Carl d’Alton is the World Class Irish Bartender of the Year 2018 and Bar manager of multi-award-winning Cask in Cork. He is a core member of a bar team that has a strict ethos of basing their cocktails around the wild ingredients that grow locally, and has built a reputation for producing the most creative and innovative drinks menus in Ireland.
Kevin Patnode Jr.
Kevin is an American bartender and educator who has been based in Istanbul, Turkey for the past six years. After participating in the World Class global finals twice, he has had the opportunity to travel the world and train bartenders from Iceland to Vietnam. Currently Kevin works as a consultant for the sustainable resort group Six Senses, and continues to travel across Turkey looking for new and exciting inspiration and adventure.
Paulo Figueiredo & Dennis Tamse
Dennis and Paulo both have Global roles for Ketel One. Combined they have more than 50 years of experience in the industry, where together they have visited 150 countries. After many years in different roles across some of the best bars in the world, they spend their time trying to inspire more bartenders to take a small step towards having an impact on the world. This is truly their passion and what Ketel One stands for.
Lauren is the Diageo Reserve Global Cocktailian, co-creator of Bittered Sling Bitters, sommelier, writer, and spirits judge. A former World Class Canada champ and top 12 in the world, Lauren now spearheads our World Class Studios educational program: she creates programming for bartenders, ambassadors, customers and consumers across 60 countries. She’s also the global ambassador for the World Class program and represents the entire Reserve portfolio.
Mark is a 27-year old chef based in Dublin, Ireland. He works at The Greenhouse restaurant, under head chef Mickael Viljanen, which holds one Michelin star. In addition, he works across numerous food projects, including TV, brand consultancy, global pop-up restaurants and ambassador roles. Mark also acts as Diageo Reserve’s “Global Gastronomer.” Mark is a former San Pellegrino World Young Chef of the Year and is listed on the Forbes 30 under 30.