Educating Bartenders Worldwide.
By Beverage Trade Network
Jesse Carr is the Beverage Director at Tchefuncte’s Restaurant, Madisonville, Louisiana. Born in Athens, Georgia, Jesse had spent most of his time growing up around his grandparents. While at college, he began working in Sports Bars and Dive Bars. Then he moved to New York and started working in high-end restaurants and clubs. In his 30s he fell in love with spirits and cocktails and decided this is what he wanted to excel at. So he started working in cocktail bars, finally finding a home at Maison Premiere where he worked with amazing people who always pushed him to be better. Now he lives in Louisiana and looks after the beverage program and staff training as the Beverage Director for Tchefuncte’s Restaurant.
I work to make a better beverage selection while learning to understand the needs and wants of our guests.
What matters most to you, is the bottom dollar or the experience to present to our guests.
Education and incentives
Things like Eggnogs, Coladas, and Punches are great. They create fast pours and consistent products with very little waste.
Price vs quality.
Slow steady wins
Anything with agave. Tequila Ocho and Codilgo
Listening and anticipation.
Someone who cares about people.
Sell them in small portions and offer samples.
Find out what the guest is looking for and make it better.
Drinking on the job. Creating an environment that isn't wanted or needed. Approaching drinking as a pastime or an experience that should be enjoyed not just to get drunk.
Best - Teaching
Worst - Hours
Header image source: Star Chefs
Interviewed By Tushar Anand, Junior Writer, Beverage Trade Network