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Ask A Bartender: Clarke Anderson on Mixing with Matcha, Turmeric and Tepache

Chilled Magazine

Clarke’s career began as a sommelier at Fogo de Chao in Atlanta, and he later joined Ford Fry’s team, helping open no. He is a Level II Certified Sommelier by The Court of Master Sommeliers and a founding member of the Southeastern Sommelier Society. He offers key advice for bartenders working with these ingredients.

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What It’s Like To Be a Pregnant Bartender

Imbibe Magazine

They had signed an agreement for her to work at an upcoming festival following her first-place finish in Drink Masters , Netflixs reality TV bartender competition. Despite federal protections , the lived experiences of pregnant bartenders include everything from decreased hours to reneged partnerships to untenable physical expectations.

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We Asked 7 Sommeliers: What’s the Most Overrated Red Wine?

VinePair

We asked seven sommeliers to find out which red wines, from the classic to the culty, get more buzz than they deserve. Jonny Thompson, bartender and Level 2 sommelier, sap sua , Denver “I assume it’s a failing of mine, but I’m baffled as to the popularity of certain red wines from the Canary Islands amongst wine professionals.

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Announcing the 2024 Chilled 100 Spirits Awards Judges—Don’t Miss Out on Early Bird Rates—Enter Now!

Chilled Magazine

Our judging panel comprised of working bartenders, bar managers, bar owners, bar consultants and, more importantly, top influential Chilled 100 members with on-premise buying power, who are ready to judge, rate, and award your spirit’s brand. Enter you brand today to get liquid to lips of these highly influential bartenders!

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We Asked 15 Sommeliers: What Cabernet Sauvignon Offers the Best Bang for Your Buck? (2024)

VinePair

With that in mind, we asked 15 sommeliers to name their best bang-for-your-buck Cabs. ” —Bernadette James, sommelier, Stages / The Living Room , Dover, N.H. Jonathon Thompson, bartender/sommelier, sap sua , Denver “Cabernet Sauvignon comes from all over the world.

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Inside Wonderland Bar in East Village

Chilled Magazine

I have been working in the hospitality industry for over 15 years; I started as a part-timer in high school, working as a sushi helper, busser, runner, server, bartender and floor manager. I am also a certified sommelier and have bartending experience for over 10 years.

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Better Drinks Take Flight

Imbibe Magazine

Still, despite limited space and access to fresh ingredients, airlines have introduced increasingly sophisticated drink offerings thanks to partnerships, sommeliers, and even bar pop-ups. He’s the newly appointed head sommelier of Air France and head sommelier at Paris’ Hôtel de Crillon.

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