Lo­cal Bar­tenders Re­ceive Cer­ti­fied Train­ing From PCD and Bac­ardi

The Star (St. Lucia) - - ENTERTAINMENT -

Peter & Com­pany Dis­tri­bu­tion (PCD) re­cently en­abled sev­eral tal­ented Saint Lu­cian bar­tenders to be­come knowl­edge­able con­nois­seurs in their field. PCD hosted a train­ing ex­er­cise for bar­tenders, uti­liz­ing the ex­per­tise of Collin Brown from Florida, who is Bac­ardi’s brand am­bas­sador. The ex­er­cise is part of PCD’s con­tin­ued col­lab­o­ra­tion as the ex­clu­sive part­ner with the Bac­ardi Brand, the largest pri­vately held, fam­ily-owned spir­its com­pany in the world, to em­power users of its prod­ucts.

The two-day event was held on Mon­day 25 and Tues­day Septem­ber 26, 2017. Day one kicked off with a bar­tenders’ train­ing pro­gramme at the newly opened Jam­rock Café in Rod­ney Bay. There, par­tic­i­pants were first taken through the ori­gins of Bac­ardi Rum as well as the dis­til­la­tion process in De­war’s Scotch Whisky, Bom­bay Gin and Grey Goose Vodka. They were then en­gaged in pre­par­ing cock­tails us­ing these spir­its and lo­cally avail­able gar­nishes.

The fa­cil­i­ta­tor stressed the Im­por­tance of serv­ing al­co­hol with care, iden­ti­fy­ing cus­tomers who have had too much to drink and know­ing when to cut them off – all part of the Peter & Com­pany’s re­spon­si­ble drink­ing pol­icy.

On the evening of Mon­day 25 Septem­ber, PCD wel­comed in­vited guests and the me­dia to Jam­rock Café where they re­ceived a short pre­sen­ta­tion from Brown, fol­lowed by a sam­pling ex­pe­ri­ence of cock­tails pre­pared by the newly trained bar­tenders. The am­bi­ence and food pair­ing made for a mo­ment where glasses were raised in a toast to yet an­other in­no­va­tive ex­pe­ri­ence by PCD.

On Tues­day 26 Septem­ber 26 a sec­ond train­ing ex­er­cise was held at the Bay Gar­dens Ho­tel, fol­lowed by a Mas­ter Class in the evening, at the same venue.

The classes pro­vided an op­por­tu­nity for par­tic­i­pants to in­ter­act with Brown and ask ques­tions. There were also tast­ings of the range of De­war’s prod­ucts in­clud­ing De­war’s White La­bel, De­war’s 12, De­war’s 15, De­war’s 18 and De­war’s Sig­na­ture. Par­tic­i­pants also had he op­por­tu­nity to savour a fine sin­gle malt Aber­feldy 12.

The two-day event ended with brief re­marks from Brand Man­ager at PCD for the Bac­ardi port­fo­lio, Ed Mathurin. This was fol­lowed by the pre­sen­ta­tion of cer­tifi­cates to par­tic­i­pants.

Ac­cord­ing to Mathurin, such ac­tiv­i­ties are im­por­tant to the brand and the com­pany who see them­selves as not just sell­ing prod­ucts but shar­ing an ex­pe­ri­ence.

“Through such train­ing ex­er­cises for bar­tenders they get to share in these ex­pe­ri­ences and sto­ries first hand, and so they are able to trans­mit those di­rectly to their cus­tomers and their clients which makes the drink­ing ex­pe­ri­ence a lot more en­joy­able,” Mathurin said.

Ad­di­tion­ally, he be­lieves that such train­ing helps boost the con­fi­dence of the bar­tenders who are an es­sen­tial part of the ser­vice in­dus­try, which is one of the pin­na­cles of the Saint Lu­cian econ­omy.

At the end of it all, Collin Brown thanked PCD for the warm Saint Lu­cian hos­pi­tal­ity and be­ing able to share his vast knowl­edge and ex­per­tise with par­tic­i­pants. He de­scribed the Bac­ardi com­pany as hav­ing cre­ated one of the most ver­sa­tile and pop­u­lar spir­its in his­tory.

Bar­tenders show­ing off their newly ac­quired skills.

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