18 January 2010

Concept of a Bar Chef or a Mixologist

Posted by Crystal under: News .

Alcohol is an important part of the restaurant experience, and some of the hottest restaurants’ trends in 2009 were the surge in the creativity level for mixed drinks and the trend to pair food and alcohol drinks other than wine.  Compared to the past, the tastes of the American consumers have grown more sophisticated in the last decades setting higher standards for the restaurant industry.  The art of tending bar is coming back with a whole new generation of bartenders that call themselves Bar Chefs or Mixologists.  So, what is a Mixologist?

Creates New Drinks. Mixologist is like a bar equivalent of a culinary chef.  A Mixologist not just pours the drink; he creates new ideas and signature cocktails by utilizing new culinary and savory concepts and knowing how to use ingredients.  A Mixologist’s objective is to showcase the versatility of beverage alcohol and enhance the guest experience by creating sophistication.  Many new trends have been recently introduced by Mixologists, such as food-beer pairings, for instance, with restaurants now hiring the so-called beer sommeliers to work closely with chefs to select complimentary beer flavors to meals.  Mixologists also expertly pair other alcohol drinks, such as cocktails, with dishes to complement the flavors, textures and the style of any cuisine.

Uses Seasonal, Locally Sourced Ingredients. It’s been a hot trend among Bar Chefs to utilize seasonal and locally sourced ingredients for alcohol drinks, including wine and beer.  Sourcing locally creates better community connection and also accomplishes other goals, such as supporting local business, minimizing transport costs and contributing to environmental cause by reduced need for transport.

Utilizes a Wide Range of Ingredients. Mixologists seek out quality organic and artisan-made ingredients.  As awareness about allergies and other health conditions increases, the Bar Chefs use greater variety of ingredients, including organic and gluten-free drinks, allowing diners on restrictive diets to participate more.   Mixologists are not afraid to use bold ingredients, such as bacon, hot pepper, fresh herbs, fruits, vegetables and other flavors.

Where to Get Inspired. There are a lot of sources where Bar Chefs get their beverage ideas from: other restaurants, TV shows or trade shows.  Bar Chefs often work closely with brewers, vintners and distillers to get ideas and latest trends, newest brands and labels.

Examples of Mixologists at Work. One of the most famous Mixologists, Dale DeGroff, has worked for decades at some of the US most renowned bars.  What makes him the best of the best?  Dale DeGroff has an almost scientific level of knowledge about ingredients and is able to consistently turn familiar drinks into new and trendy ones.  He pays great attention to the freshness of the ingredients, even taking care of such details as making sure ice cubes are made from really pure water and are of the right size.  Dale DeGroff uses funky ingredients most bar tenders won’t touch, such as fresh fruits and vegetables, herbs and handmade juices.  He is also extremely knowledgeable about cocktail history, from its origins in 19th century till now.

Bar Chefs understand the importance of alcohol drinks (other than wine) in enhancing taste experiences for diners.   Mixologists utilize extraordinary techniques to create a frenzy of flavors in drinks to make drinking and dining experience more exciting and sophisticated, ultimately increasing your margins and bolstering restaurant’s bottom line.

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