Career Planning for Bartenders

© BCB / FRB Media

Three internationally acclaimed bar experts spoke about their individual paths to success at a WSET panel discussion during BCB.

The most important stages at the beginning of a career as a bartender were the focus of one of the top expert talks during BCB in Berlin. The internationally renowned experts from the scene Chockie Tom, Iain McPherson and Karim Fadl spoke on stage about their visions, network and image building as well as their very personal paths to success. They shared their knowledge and experiences on how to stand out from the crowd and shape your own career individually. The panel discussion was moderated by Charlie McCarthy from WSET.

The Vision

At the beginning of her career, she said, it was first and foremost a good job. It gave her the opportunity to develop valuable skills and work all over the world, Chockie Tom reported. The award-winning American bartender and brand ambassador brings a unique perspective to the industry because of her indigenous roots. She began her career in California and then moved to New York to pursue new options internationally. Although she was initially employed in smaller shops, she already developed her own flavour compositions there and eventually made it to the top. Today, she sees her responsibility in helping to shape the entire industry and opening up opportunities for others as well.

His initial vision was to be able to pay his rent and somehow survive, Iain McPherson emphasised. Recently named Innovator of the Year at the Class Bar Awards, he is one of the most influential figures in the global drinks industry. In addition to his award-winning bars, he has made a name for himself with his inventiveness in various freezing techniques. He encourages patience in career planning and advocates taking everything step by step. After reaching the first level, he says, his goal was to raise his profile in the right way through networks and to increase his profile. However, he says the main driving force was his enthusiasm for freezing techniques. "The reason I got this far is because there was something I was really obsessed with," Iain McPherson pointed out. He recommends following your own passion to find your way.

The exchange about production and techniques as well as his own development and further education is at least as important to Karim Fadl as a vision. He began his career as a bartender in 2010 at the award-winning Amano Bar, was then a brand ambassador for major spirits producers and is now New Ventures Manager at Moët Hennessy. Acquiring a basic knowledge, knowing the background and production processes of spirits is essential to exchange experiences with people from the other side of the world, to refine one's skills and also to realise one's own vision.

© BCB / FRB Media

The Branding

For Chockie Tom, her indigenous heritage is integral to her personal branding. She sees herself as an ambassador and door opener for her community. Through her work, she wants to awaken an understanding for indigenous culture in the rest of the world and make it clear that many everyday ingredients such as tomatoes, corn or quinine have their origins there. She is concerned with much more than flavours; she aims to impart knowledge - for example, when it comes to the role of slavery in connection with the emergence of the Californian wine industry. "That's a crucial part of what makes me me." Her special sense of humour is another important aspect of her branding. She sometimes gets in trouble with it, but it is part of her personality.

Friendliness and a personal network have been crucial to personal branding for Iain McPherson. "I think we should treat others the way we would like to be treated," the successful bartender emphasised. For him, this applies with regard to his employees and his personal environment. Even though the path to the profession is often difficult, stressful and sometimes depressing, he does not want to take an example from those who become arrogant and egotistical as soon as they reach a certain status. It is important to him not to forget his true friends, to deal kindly with his co-workers and to be a role model in this respect as well. "I don't only want to be a good bartender, but also a good person."

Curiosity and a thirst for knowledge were and are the keys to Karim Fadl's success. From the very beginning, he wanted not only to sell spirits, but also to learn more about the spirit behind them. "I always went deeper, wanted to know how brands are built and how the production behind them really works." Because the taste is always very closely linked to the production process, he says. "If you understand the connection between the liquid, the way it is produced, you have more options as a bartender and can also make more cost-effective decisions. Because if you know what to look for, instead of a $50 bottle, you might find something much better for $32." For him, however, business acumen is also part of success. Bartenders should not only be concerned with their own brand, they should also know about laws, taxes and accounting.

The Personal Touch

Partnering with the right people, with the right companies and brands, is an essential part of building a career for Chockie Tom. Staying authentic in the selection process is especially important to her. "When I was younger, I thought, well, if this brand doesn't want to work with me, I'm doing something wrong. And then I realised they were just the wrong brands for me, because a lot of the things I do are very closely tied to the values I represent culturally and as a person." She therefore makes sure that the respective brands have a similar understanding of values. Otherwise, there would be no basis for a long-term partnership and it would create a toxic environment for her. Being able to realistically assess oneself and one's own value, also financially, is another important aspect and often a taboo subject in the industry. However, it is important to deal with it.

Discipline and self-care are close to Karim Fadl's heart, even if it is not always easy. But especially those who work twelve hours a day, six days a week, have to take care of their physical and mental health. Every year in August, he abstains from alcohol for at least one month. Then he also goes to the gym more and takes care of his condition.

Iain McPherson has introduced the four-day week for his employees to give them enough time to do things outside of work. He doesn't force his people to do sports, but he tries to exercise regularly and eat healthier himself.

The Expert Advice

Karim Fadl: "It's okay to do what you feel. But always make sure you have a vision that sets you apart from others. It may change over time, but you should stick to it because then even in stormy times you will still know why you are doing it."

Chockie Tom: "I think it's two things: one is to find your own niche and plant your seed there. The other is to always be kind to the people you work with. Because we are a small industry and your bar back could be your boss one day."

Iain McPherson: "It's about staying grounded. I'm learning every day and still asking a lot of questions. The more questions you ask and the more you learn, the better you get. I think that's the best way to keep growing and keep improving."

Find out more about WSET here!