The concept for Bar Chef was born during the year 2000 when my skills as a Cocktail Bartender began to take shape which in turn inspired a theory that made sense of the profession where others did not.
Over the following year, I became more involved with photo shoots for magazines such as the Womens Weekly, Gourmet Traveller and The Good Living where I would mix cocktails and style drinks for new articles and columns.
Shortly after this I was approached to write my own bi-monthly column for the CPA (Certified Practicing Accountants magazine), rotating with Max Allan one of Australias top wine writers.
At this time I was the Beverage Director for the Establishment Hotel on George street and my role involved creating new and original drinks for a wide range of high prfile clients and events. During my time in this position I began working closely with the companies Head Pastry Chef Marc Stone, who taught me a number of new techniques to creating new flavours using methods like poaching and infusion.
It was this insight that led to the developement of my unique theory for creating original harmonious cocktails and balanced classics. I used the preparation skills of a professional kitchen as a blue print for the facilitation of my new theory and began to work this into my practice as a bartender and mixologist at every opportunity.
I learned that by applying the same sound and practical theory to every beverage, resulted in a better and more consistent product and also made it easier to train other bartenders and home enthusiasts. Shortly after, the Industry began adopting many of these practices and cocktail creations on menus began changing everywhere.
In a nutshell, Bar Chef is a business based on the creation of the first solid theory to evolve in the profession of bartending that provides 'tried and true' practical structured guidelines where previousley there were none.
