“I think making a good cocktail is actually quite easy. Guests don’t come primarily for the drinks, but for the atmosphere, hospitality, and the people,” says Adam Eddy Bursik, a Slovak bartender currently working at the Origin Bar in Singapore. In an interview for VisitChef, he speaks openly about burnout in Asian bar culture, the behind-the-scenes reality of the World’s 50 Best Bars list, and why bartenders often create menus mainly for themselves.
Alexandre Gabriel: Perfection Can Be Boring. Character Is What Matters
“Perfection is the sum of many details, but individuality is essential,” says Alexandre Gabriel, the man behind Planteray Rum and Citadelle Gin. In this interview with VisitChef, he explains why he ch...
Alexandre Gabriel: Perfection Can Be Boring. Character Is What Matters
“Perfection is the sum of many details, but individuality is essential,” says Alexandre Gabriel, the man behind Planteray Rum and Citadelle Gin. In this interview with VisitChef, he explains why he ch...